S. O. Arinola

Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

S. O. Arinola, T. P. Ojo, J. O. Akinmolayan & A. O. Kehinde · Asian Food Science Journal · 2020

The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...

Open access Research Article 10.9734/afsj/2020/v16i230168

Effect of Modifications on the Chemical Composition, X-Ray Diffraction Pattern and Scanning Morphology of Starches from Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium)

T. P. Ojo, T. A. Sanni & S. O. Arinola · Asian Food Science Journal · 2023

The effect of annealing, heat moisture treatment and citric acid on major physicochemical properties of cocoyam starch was investigated. This was done in order to establish the optimum processing condition with the aim of enhancing the utilization capacity of the starch. Starch e...

Open access Research Article 10.9734/afsj/2023/v22i8650