Samson Oladipo Okunade

Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)

John Praise Alimi, Abubakar Adegboyega Akanni, Joseph Alaba Aina, Adenike Rukayat Ashonibare, Amazing Grace Kurrah, Newman Festus Okparavero & Samson Oladipo Okunade · European Journal of Nutrition & Food Safety · 2024

Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, t...

Open access Research Article 10.9734/ejnfs/2024/v16i121608

Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

Lateef Oladimeji Sanni, John Praise Alimi, Medinat Oyiza Jimoh, Mariam Bukola Aremu, Temitope Adepeju Ihum, Titilayo Abosede Fashanu, Samson Oladipo Okunade & Abubakar Adegboyega Akanni · European Journal of Nutrition & Food Safety · 2024

Food fortification has been shown to be an impactful approach in improving micro-nutrient and related functional characteristics of nutrients in some food vehicles. Some of the challenges staring at Nigeria as a nation in the face include postharvest losses, high importation cost...

Open access Research Article 10.9734/ejnfs/2024/v16i71463