Medinat Oyiza Jimoh

Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

Lateef Oladimeji Sanni, John Praise Alimi, Medinat Oyiza Jimoh, Mariam Bukola Aremu, Temitope Adepeju Ihum, Titilayo Abosede Fashanu, Samson Oladipo Okunade & Abubakar Adegboyega Akanni · European Journal of Nutrition & Food Safety · 2024

Food fortification has been shown to be an impactful approach in improving micro-nutrient and related functional characteristics of nutrients in some food vehicles. Some of the challenges staring at Nigeria as a nation in the face include postharvest losses, high importation cost...

Open access Research Article 10.9734/ejnfs/2024/v16i71463

Quality Characteristics of Cake Produced with Blends of Flour from Bambara Nut Seeds (Vigna subterranea) and Cassava (Manihot esculenta)

John Praise Alimi, Olufunke Grace Otitodun, Abubakar Adegboyega Akanni, Medinat Oyiza Jimoh, Rukayat Queen Adegbola, Patience Bahago Haruna, Esther Jesutomilayo Akande, David Taiwo Ishola, Olufunmilayo Adeola Ajayi, Aaron Isaac Yissa & Bamidele Samuel Odutola · Asian Food Science Journal · 2024

Developing food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts...

Open access Research Article 10.9734/afsj/2024/v23i12762