S. B. Kosoko

Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

O. I. Ajayi, S. B. Kosoko, B. J. Awogbemi, T. A. Okedina, C. P. Onyemali, J. Ehiwuogu-Onyibe, A. K. Lawal & G. N. Elemo · Biotechnology Journal International · 2019

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous...

Open access Research Article 10.9734/bji/2018/v22i430062

Effect of Baking Temperature on the Quality of Baked Sweet Potato Crisps

O. B. Oluwole, S. B. Kosoko, S. O. Owolabi, S. O. A. Olatope, G. O. Alagbe, O. A. Ogunji, A. A. Jegede & G. N. Elemo · Current Journal of Applied Science and Technology · 2014

Aim: To investigate the effect of baking temperature on the quality characteristics of baked sweet potato crisp samples. Place and Duration of Study: Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos Nigeria, from February to October, 2013. Me...

Open access Research Article 10.9734/BJAST/2014/10432