T. A. Okedina

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

Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour

O. I. Ajayi, C. P. Onyemali, T. E. Akinwale, T. A. Okedina, M. J. Bamidele, J. Ehiwuogu-Onyibe, A. K. Lawal & G. N. Elemo · Microbiology Research Journal International · 2019

Sweet potato tubers obtained from a local market were sorted, washed processed into fermented and unfermented sweet potato flour. The samples obtained were analysed for their functional properties (swelling power, solubility index, water absorption capacity, dispersibility and bu...

Open access Research Article 10.9734/MRJI/2018/46910