Matthew Olusola Oluwamukomi

Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour

Matthew Olusola Oluwamukomi, Olugbenga Olufemi Awolu & Korede Timothy Olapade · Asian Food Science Journal · 2021

Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface me...

Open access Research Article 10.9734/afsj/2021/v20i1030366

In-vitro Antioxidant Capacity, Phytochemical Characterisation, Toxic and Functional Properties of African Yam Bean (Sphenostylis stenocarpa) Seed-Enriched Cassava (Manihot esculenta) Product (Pupuru)

Folayemi Janet Isaac-Bamgboye, Victor Ndigwe Enujiugha & Matthew Olusola Oluwamukomi · European Journal of Nutrition & Food Safety · 2020

Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Metho...

Open access Research Article 10.9734/ejnfs/2020/v12i330212