Oladimeji, Temitope Esther

Quality Attributes of Pupuru Analogue Produced from Orange Fleshed Sweet Potato (OFSP) as Influenced by Fermentation with Rhizopus oligosporous

Oladimeji, Temitope Esther, Otunola, Ezekiel Tejumola & Adejuyitan, Johnson Akinwumi · International Journal of Biochemistry Research & Review · 2022

In this work, orange fleshed sweet potato (OFSP), rich in β-carotene and other micronutrients was used in producing pupuru analogue with the aim of improving the micronutrient and other quality attributes of the product. an analogue of pupuru normally a cassava-based food was dev...

Open access Research Article 10.9734/ijbcrr/2022/v31i430312

Development and Quality Evaluation of Nutrient Enriched Bread from Wheat, Soybean, and Carrot Flour Blends

Ohijeagbon, Oladoyin Rebecca, Alabi, Olubunmi Dupe, Adu, Bukola Deborah & Oladimeji, Temitope Esther · European Journal of Nutrition & Food Safety · 2025

Background: The integration of carrots and soybeans into wheat-based bread formulations has the potential not only to enhance the nutritional profile of the final product but also to influence sensory attributes such as flavor, texture, and color. As consumers become more health-...

Open access Research Article 10.9734/ejnfs/2025/v17i81816