Browsing Food Science by Author "Adebowale, Olalekan Jimi"

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Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa

Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia; Makule, Edna; Adebowale, Olalekan Jimi; Hamaker, Bruce R.; Milani, Peiman (Elsevier, 2022-03)

Sub-Saharan Africa (SSA) suffers from both undernutrition and overnutrition. Wholegrain cereal foods can help address both nutritional challenges. Food quality issues are rancidity, coarse texture and negative consumer ...
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Adebowale, Olalekan Jimi; Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia (Elsevier, 2020-10)

Wholegrain sorghum flour (WGF) is sensitive to rancid off-flavour development during storage. Microwave treatment of whole grain kernels (WGK) at 36 and 90 kJ/100 g using a pilot-scale commercial microwave oven was ...

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