Ojokoh Anthony Okhonlaye

Effect of Fermentation and Extrusion on the Nutrient and Anti-nutrient Composition of Soy Beans (Glycine max, L) and Acha (Digitaria exilis Stapf)

Ojokoh Anthony Okhonlaye & Onasanya Taiwo Temitope · Microbiology Research Journal International · 2017

Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...

Open access Research Article 10.9734/MRJI/2017/33263

Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends

Ojokoh Anthony Okhonlaye & Fagbemi Ayomide Olubunmi · Microbiology Research Journal International · 2016

This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...

Open access Research Article 10.9734/BMRJ/2016/23495

Effect of Fermentation on the Nutrient and Anti-nutrient Contents of African Bush Mango (Irvingia gabonensis) Seeds

Ayeni Oluwanifemi Helen & Ojokoh Anthony Okhonlaye · Microbiology Research Journal International · 2019

Aim: Effect of fermentation on nutrient and anti-nutrient contents of defatted and un-defatted African bush mango seeds. Study Design: Ground African bush mango seeds used in this study were divided into two portions; A, and B. Portion A was defatted while portion B was not defat...

Open access Research Article 10.9734/mrji/2019/v27i630118