B. E. Alabi

Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

B. E. Alabi, J. A. Adejuyitan & V. F. Abioye · Asian Food Science Journal · 2021

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...

Open access Research Article 10.9734/afsj/2021/v20i1030354

Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)

J. A. Adeyanju, B. E. Alabi, A. O. Abioye, A. A. Adekunle & A. A. Oloyede · Asian Food Science Journal · 2021

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time inter...

Open access Research Article 10.9734/afsj/2021/v20i1230386