Johnson Akinwumi Adejuyitan

Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour

Johnson Akinwumi Adejuyitan, Ezekiel Tejumola Otunola, Mary Oluwatosin Adesola & Olawumi Esther Onaolapo · European Journal of Nutrition & Food Safety · 2020

The utilization of plantain flour has increased in recent years as a result of its industrial potential and health benefits; hence the more quests for its application in food product development. In this study, short bread biscuit was formulated from wheat and plantain flours mix...

Open access Research Article 10.9734/ejnfs/2020/v12i430216

Characterisation of Composition and Sensory Qualities of Pupuru Produced from Breadfruit (Artocarpus altilis) and Tigernuts Flour

Johnson Akinwumi Adejuyitan, Sulaiman Adebisi Olaniyan, Kikelomo Oyeladun Ibirinde & Elisabeth Abimbola Ojo · Asian Food Science Journal · 2018

Breadfruit (Artocarpus altilis) and tiger nuts are valuable crops with little or insignificant utilisation. In this work, the compositional and sensory qualities of pupuru produced from the composite flour of breadfruit and tiger nuts are characterised and reported. The substitut...

Open access Research Article 10.9734/AFSJ/2018/42256

Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru

Temitope Esther, Oladimeji., Ezekiel Tejumola Otunola & Johnson Akinwumi Adejuyitan · European Journal of Nutrition & Food Safety · 2025

Pupuru, a cassava-derived food product, has gained significant popularity globally, with its demand steadily increasing. However, one of the major defects of pupuru is its lack of essential nutrients, particularly beta-carotene, a precursor to vitamin A. The study explored the be...

Open access Research Article 10.9734/ejnfs/2025/v17i21634