Ojokoh, Anthony Okhonlaye

Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends

Elias Similoluwa Orekoya, Ojokoh, Anthony Okhonlaye, Orekoya, Elias Similoluwa, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel, Oluwatayo Ajayi-Moses & Gabriel, Paul Oladimeji · Asian Food Science Journal · 2021

This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...

Open access Research Article 10.9734/afsj/2021/v20i630309

Occurrence of Multidrug Resistant Staphylococcus aureus and Klebsiella pneumoniae Isolated from Clinical and Environmental Samples in Ondo State, Nigeria

Ojokoh, Anthony Okhonlaye & Ojo, Martha Oluwatosin · Journal of Advances in Microbiology · 2018

Introduction: Antibiotic resistant bacteria are threat to our community and hospital settings. Multi drug resistance in Klebsiella pneumoniae and Staphyloccous aureus can cause a wide range of infections, including pneumoniae, urinary tract infection and bacteremia which can lead...

Open access Research Article 10.9734/JAMB/2018/40204

Microorganisms Associated with the Fermentation of Gari Fortified with Sprouted Mung Beans Flour

Abiola Abiodun Bayode & Ojokoh, Anthony Okhonlaye · South Asian Journal of Research in Microbiology · 2020

Gari’ is consumed regularly by large populations of Nigeria, therefore, it is an excellent means of improving the diet of people through fortification with nutritionally rich foods hence, this study aim to produce ‘Gari’ by co-fermenting cassava mash and sprouted mung bean flour...

Open access Research Article 10.9734/sajrm/2019/v5i430136