Adefisola B Adepeju- Professor (Associate) at Joseph Ayo Babalola University
Adefisola B Adepeju
- Professor (Associate) at Joseph Ayo Babalola University
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7
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Publications
Publications (7)
The study evaluated the effect of crayfish and soybean protein enrichment on the quality of formulated weaning foods. The evaluation was done using both in vitro and in vivo (animal models) methods. The nutrient composition results showed that the protein and fat contents of then crayfish-ogi, soy-ogi and control diets of all the diets were 17.66,...
The effect of pigeon pea flour (PF) on the nutritional, functional and sensory quality of snacks from breadfruit flour (BF) were investigated. Products with PF were more yellow in color, had higher Protein, Ash, Crude fibre, bulk density and water absorption capacity. Snacks with 95% BF: 5% PF had a suitable crisp to hard texture. All the snack pro...
This study evaluates the effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled into raw flour while portion B was boiled for 10 min. The coats were removed and the dehulled nuts were dried in the oven at 50 o C for 18 h. They were m...
