Comfort Funmilayo Ajibola

Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology

Comfort Funmilayo Ajibola, Tayo Nathaniel Fagbemi & Oluwatooyin Faramade Osundahunsi · Advances in Research · 2016

Aims: To investigate the nutritional quality of weaning foods produced from maize gruel 'ogi’ and crayfish using combined traditional processing techniques (germination, fermentation and toasting).   Study Design: Randomized block design. Place and Duration of Study: Department o...

Open access Research Article 10.9734/AIR/2016/21981

Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder

Comfort Funmilayo Ajibola, Victoria Olubukola Oyerinde & Olakunle Stephen Adeniyan · Journal of Scientific Research and Reports · 2015

Aims: To investigate the effect of Moringa oleifera leave and cocoa powder on the quality characteristics and antioxidant properties of biscuits. Study Design: Two-way ANOVA. Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology,...

Open access Research Article 10.9734/JSRR/2015/18070

Storage Stability of Deep-fried Cowpea Products (AKARA) Incorporated with Soy-flour and Aframomum danielli

Comfort Funmilayo Ajibola & Adekunle Filani · Current Journal of Applied Science and Technology · 2015

Aims: To investigate the effect of incorporating soy-flour and Aframomum danielli on quality characteristics and keeping qualities of deep-fried cowpea products (akara). Study Design: Two-way ANOVA. Place and Duration of Study: Department of Food Science and Technology, Federal U...

Open access Research Article 10.9734/BJAST/2015/16478