O. A. Omowaye-Taiwo

Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour

O. A. Omowaye-Taiwo, M. O. Oluwamukomi & M. K. Bolade · Asian Food Science Journal · 2023

Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then ana...

Open access Research Article 10.9734/afsj/2023/v22i5631

Acceptability of Yoghurt Prepared from Milk Substituted with Benth Seed (Adenopus breviflorus) Protein Isolate

F. A. Ishaya, A. E. Onipede & O. A. Omowaye-Taiwo · Chemical Science International Journal · 2019

Protein has been isolated from Adenopus breviflorus seed flour and used as a supplement to the production of yoghurt. The chemical composition of the seed flour and protein isolate was determined using standard methods. The yoghurt so produced was analysed for its pH, total solid...

Open access Research Article 10.9734/CSJI/2019/v28i230137