O. O. Olosunde

Sensory and Nutritional Characteristics of Kununzaki Enriched with Moringa (Moringa oleifera) Seed Flour

O. O. Olosunde, O. A. Abiodun, A. A. Amanyunose & A. B. Adepeju · Journal of Experimental Agriculture International · 2014

Aims: The aim of this work was to determine the nutritional quality of kununzaki enriched with moringa seed flour. Study Design: Analyses of variance (ANOVA). Place and Duration of Study: Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria, between Ju...

Open access Research Article 10.9734/AJEA/2014/9841

Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)

A. A. Amanyunose, O. O. Olosunde, T. O. Adedeji & O. A. Abiodun · Asian Food Science Journal · 2021

Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared...

Open access Research Article 10.9734/afsj/2021/v20i130256

Effect of Pre-Cooking and Particle Size Distribution on the Pasting and Functional Properties of Trifoliate (Dioscorea dumetorum) Yam Flour

O. A. Abiodun, O. A. Omolola, O. O. Olosunde & R. Akinoso · Current Journal of Applied Science and Technology · 2013

Aims: The effects of pre-cooking and particle size distribution on the pasting and functional properties of trifoliate yam flours were evaluated. Study Design: 2 x 2 x 5 factorial experimental design was used for this study. Place and Duration of Study: The study was carried out...

Open access Research Article 10.9734/BJAST/2013/3299