O. I. Ola

Evaluation and Quality Assessment of Pancakes Produced from Wheat (Triticum aestivum) and Germinated Tiger Nut (Cyperus esculentus) Composite Flour

O. I. Ola, O. A. Amoniyan & S. O. Opaleye · European Journal of Nutrition & Food Safety · 2020

This study was aim to evaluate the physical properties of wheat-tiger nut flour mixes and physical, proximate and sensory attribute of pancakes developed from wheat-tiger nut flour mixes. Fresh yellow variety of tiger nut (Cyperus esculentus) tubers and other ingredients used for...

Open access Research Article 10.9734/ejnfs/2020/v12i530230

Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

O. I. Ola & S. O. Opaleye · Asian Food Science Journal · 2019

Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional...

Open access Research Article 10.9734/afsj/2019/v11i130054

The Effect of Processing on Ascorbic Acid and Dehydroascorbic Acid in Different Varieties of Yam

O. I. Ola & S. O. Opaleye · Asian Food Science Journal · 2019

The effect of some processing method on the ascorbic acid and dehydroascorbic acid content of two cultivars of yam (Dioscorea rotundata and D. cayenensis) were investigated. The processing method adopted were cooking, frying and roasting. The assay of ascorbic acid in the two cul...

Open access Research Article 10.9734/afsj/2019/v9i330013