M. O. Ojo

Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits

J. A. Ayo, M. O. Ojo, C. A. Omelagu & M. K. Najime · Asian Food Science Journal · 2018

Turmeric tuber and acha grain were dried, milled, sieved to produce respective flours. The turmeric flour was substituted (1, 2, 3, 4, and 5%) into acha flour to produced acha-turmeric flour blend and other ingredients (baking fat, baking powder, salt, sugar and water) was used t...

Open access Research Article 10.9734/AFSJ/2018/43365

Production and Quality Evaluation of Acha-tigernut Composite Flour and Biscuits

J. A. Ayo, M. O. Ojo, C. A. Popoola, V. A. Ayo & A. Okpasu · Asian Food Science Journal · 2018

The research is aimed at adding value to acha based biscuits using less known and underutilized crops such as tigernuts. The objective of the study was to add value to acha based biscuits Tiger(brown) seeds were sorted, washed and oven dried(450C for 12hrs), milled(Attrition Mill...

Open access Research Article 10.9734/AFSJ/2018/39644

Quality Evaluation of Oranges Stored in Evaporative Coolers

A. A. Balogun, C. C. Ariahu & M. O. Ojo · Asian Food Science Journal · 2020

Large quantities of oranges are wasted during storage due to its highly perishable nature. Research was therefore conducted on quality evaluation of orange fruits stored in aluminum-cladded (ABBEC) and non-cladded burnt-clay-brick evaporative coolers (NBBEC) to prevent postharves...

Open access Research Article 10.9734/afsj/2020/v15i230148