Anthony Okhonlaye Ojokoh

Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends

Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses · Asian Food Science Journal · 2021

This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...

Open access Research Article 10.9734/afsj/2021/v20i630309

Evaluation of Acha (Digitaria exilis) Grain Fermented with Lactobacillus Species as a Probiotic Food

Opemipo Tomilayo Ishola, Anthony Okhonlaye Ojokoh & Odesanya Oluwayemisi · Asian Food Science Journal · 2019

Aims: This study assesses the effect of the fermented Acha samples in-vivo using apparently healthy and infected laboratory animals. Methodology: Acha sample was fermented in two different forms; the local fermentation and controlled fermentation. Acha was weighed into a fermenti...

Open access Research Article 10.9734/afsj/2019/v9i230005

Effect of Lactobacillus species on the Fermentation of Acha (Digitaria exilis) Grain

Opemipo Tomilayo Ishola, Anthony Okhonlaye Ojokoh & Oluwayemisi Foluke Odesanya · Asian Food Science Journal · 2018

Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition. Study design:  Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added...

Open access Research Article 10.9734/AFSJ/2018/42209