Sunmonu Basirat Afolake Ojubanire

Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]

Sunmonu Basirat Afolake Ojubanire, Sulaiman Semiu Adedayo, Agbaje Rafiu, Olaoye Mufutau Bade & Israel Temitope Christiana · Asian Food Science Journal · 2022

This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder)...

Open access Research Article 10.9734/afsj/2022/v21i11595

Nutritional Composition and Sensory Evaluation of Malted Sorghum (Sorghum bicolour) Beverage Fortified with Cocoa (Theobroma cacao)

Sunmonu Basirat Afolake Ojubanire, Ilufoye Taofikat, Adigun Musibau Adeleke, Agbaje, Rafiu, Oluwanisola Risikat Modupe & Ajobiewe Precious Omowumi · Asian Food Science Journal · 2022

In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10%...

Open access Research Article 10.9734/afsj/2022/v21i830442