Mary Oluwatosin Adesola

Changes in Chlorophyll Content of Selected Leafy Vegetables during Hydrothermal Processing

Moses Ayodele Ojo, Ramal Ahmed Mustafa, Mary Oluwatosin Adesola, Rachel Oluwatoyin Adetola, Richard Akinlolu Ajani & Adekunle Olusegun Adeoye · International Journal of Biochemistry Research & Review · 2025

Background: Chlorophyll is a pigment present in all green plants, and it is required for photosynthesis, which is a process by which light energy converts to chemical energy. Chlorophyll in leaf vegetables is highly susceptible to degradation during processing. This process occur...

Open access Research Article 10.9734/ijbcrr/2025/v34i61075

Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria

Islamiyat Folashade Bolarinwa, Segilola Maryam Oladepo, Mary Oluwatosin Adesola & Sekinat Qadri · European Journal of Nutrition & Food Safety · 2021

Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as sources of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contain additives which may affect...

Open access Research Article 10.9734/ejnfs/2021/v13i730433

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