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Browsing Food Science by Author "Oyeyinka, Samson A."
Now showing items 1-4 of 4
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Oyeyinka, Samson A.; Adepegba, Adetutu A.; Oyetunde, Toyin T.; Oyeyinka, Adewumi T.; Olaniran, Abiola F.; Iranloye, Yetunde M.; Olagunju, Omotola F.; Manley, Marena; Kayitesi, Eugenie; Njobeh, Patrick B. (Elsevier, 2021-03)Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant ...
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Oyeyinka, Samson A.; Oyedeji, Ajibola B.; Ogundele, Opeolu M.; Adebo, Oluwafemi A.; Njobeh, Patrick B.; Kayitesi, Eugenie (Elsevier, 2021-08)Native starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea ...
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Ogundele, Opeoluwa Mayowa; Gbashi, Sefater; Oyeyinka, Samson A.; Kayitesi, Eugenie; Adebo, Oluwafemi A. (MDPI, 2021-10-11)The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of ...
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Oyeyinka, Samson A.; Akintayo, Olaide A.; Adebo, Oluwafemi A.; Kayitesi, Eugenie; Njobeh, Patrick B. (Elsevier, 2021-04)Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. ...
Now showing items 1-4 of 4