Olugbenga Olufemi Awolu

Optimisation of Rice-Kidney Beans Composite Flours Incorporated with Fermented and Unfermented Sorghum Flours for the Production of Ready-to-Eat Extruded Snacks

Olugbenga Olufemi Awolu & Adeyanmola Oluwaseyi Akintade · Asian Food Science Journal · 2021

Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours with the sole aim of accessing the effect of the addition of the kidney bean and sorghum on the nutritional quality of the...

Open access Research Article 10.9734/afsj/2021/v20i430284

Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour

Matthew Olusola Oluwamukomi, Olugbenga Olufemi Awolu & Korede Timothy Olapade · Asian Food Science Journal · 2021

Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface me...

Open access Research Article 10.9734/afsj/2021/v20i1030366

Development and Performance Evaluation of Hybrid-Solar Dryer for Cassava Grate

Patricia Omonegho Adejumo, John Alaba Victor Olumurewa, Matthew Kolawole Bolade & Olugbenga Olufemi Awolu · Asian Food Science Journal · 2023

A solar hybrid dryer for cassava grate was fabricated and evaluated for performance. The major components include chimney, drying chamber, solar collector, blower housing (heater and fan) unit, solar panel, aluminum frame, rollers and 12 V direct current battery.  Evaluation of t...

Open access Research Article 10.9734/afsj/2023/v22i10671