G. B. Olukotun

Assessment of the Effects of Back Sloping on Some Starter Culture Strains and the Organoleptic Qualities of their Yoghurt Products

G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello · Asian Food Science Journal · 2021

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...

Open access Research Article 10.9734/afsj/2021/v20i930340

The Mycotoxin Risks Lurking in Breads Sold in Abuja Metropolis

G. B. Olukotun, Z. Labbo, O. G. Abakpa, B. B. Adamu & Ajulor, P. N · Asian Food Science Journal · 2021

Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source...

Open access Research Article 10.9734/afsj/2021/v20i730320