R. R. Oyedeji

Assessment of Microbial and Sensory Properties of Bread Fortified with Mushrooms (Pleurotus ostreatus and Calocybe indica)

V. O. Oyetayo & R. R. Oyedeji · Journal of Advances in Microbiology · 2018

Microbial and sensory properties of bread fortified with mushrooms Pleurotus ostreatus and Calocybe indica were investigated. The bread was prepared with baking formula of 56% wheat flour, 36% water, 3.4% sugar1.6% shortening, 1% skim milk powder, 1% salt, and 1% yeast. Mushroom...

Open access Research Article 10.9734/JAMB/2018/32233

Proximate and Mineral Composition of Bread Fortified with Mushroom (Plerotus ostreatus and Calocybe indica)

V. O. Oyetayo & R. R. Oyedeji · Microbiology Research Journal International · 2017

The proximate and mineral composition of two mushrooms (Pleurotus ostreatus and Calocybe indica) was firstly determined. The mushrooms was dried and milled into powder. The Mushroom Powder (MP) was used to substitute wheat flour in bread formulation at 0%, 5%, 10%, 15% and 20%. T...

Open access Research Article 10.9734/MRJI/2017/32133