Olanipekun, B.F.

Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

Apata, D.O. & Olanipekun, B.F. · Asian Food Science Journal · 2026

Ackee (Blighia sapida) aril is a nutrient-rich but highly perishable fruit, which limits its utilization and industrial application. While previous studies have reported physicochemical and functional properties of dried ackee aril and flours, they lack statistically optimisied d...