Olawale Paul Olatidoye

Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials

Olawale Paul Olatidoye, Sunday Samuel Sobowale, Wasiu Ajani Olayemi & Abdulrazak Shittu · European Journal of Nutrition & Food Safety · 2021

  This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (...

Open access Research Article 10.9734/ejnfs/2021/v13i230382

Quality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria

Abiodun Omowonuola Adebayo-Oyetoro, Olawale Paul Olatidoye, Taiwo Joy Bamikole, Christianah Ose Igene & Oluwafemi Jeremiah Coker · European Journal of Nutrition & Food Safety · 2021

Complementary food produced from fermented maize and sprouted velvet bean flour in ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% maize (control) was studied in this research work. Proximate composition, anti-nutritional and sensory properties of the blends was evaluated using...

Open access Research Article 10.9734/ejnfs/2021/v13i130351