M. B. Olaoye

Study on Techno-functional and Bioactive Attributes of Maize and Defatted Sea Pulse Bean (Diocleareflexa) Blends

T. K. Adebayo, M. B. Olaoye, A. S. Daramola, I. A. Abdulraheem & M. C. Ibrahim · European Journal of Nutrition & Food Safety · 2026

This research aimed at determining the Techno-functional and Bioactive attributes of composite flour produced from maize and defatted sea pulse bean flour in order to explore its potentials in food formulation. Maize and sea pulse seed flours were prepared adopting standard metho...

Open access Research Article 10.9734/ejnfs/2026/v18i31976

Nutritional and Sensory Acceptability of Wheat-Plantain-Horse Eye Bean Composite Bread

T. K. Adebayo, I. A. Abdulraheem, A. S. Daramola, M C. Ibrahim & M. B. Olaoye · European Journal of Nutrition & Food Safety · 2026

The development of functional bakery products using underutilized local crops has gained considerable attention as a sustainable approach to address malnutrition and enhance food security. Incorporating nutrient-rich plant-based ingredients into bread formulations not only improv...

Open access Research Article 10.9734/ejnfs/2026/v18i62068