O. J. Oyelade

Potentials of Pigeon Pea-wheat Flour Mixes in Bread Production

B. F. Olanipekun, V. F. Abioye, O. J. Oyelade & C. O. Osemobor · Asian Food Science Journal · 2018

It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In...

Open access Research Article 10.9734/AFSJ/2018/43677

Corrosive Effect of Tomato, Pepper and Onion Pulps on Selected Grinding Machine Components

J. O. Babalola, B. F. Olanipekun, V. E. Onyiaoha, O. C. Adejumobi, N. O. Oladipo & O. J. Oyelade · European Journal of Nutrition & Food Safety · 2021

As a result of cost considerations, local grinding machine manufacturing outfits are employing non-stainless-steel components for equipment fabrication. Despite the fact that the components are known to corrode, the number of the manufacturing outfits has increased over the years...

Open access Research Article 10.9734/ejnfs/2021/v13i630428