Saka O. Gbadamosi

Studies on the Chemical and Sensory Properties of Jam from Osmotically Dehydrated Pineapple Slices

Beatrice M. Fasogbon, Saka O. Gbadamosi & Kehinde A. Taiwo · Current Journal of Applied Science and Technology · 2013

Dried fruits have limited food use, this study explored the food utilization potential of dehydrated pineapple slices. The influence of 50 °Brix sugar and 47:3 % w/w sugar/salt solutions on the quality of jam produced were investigated. Pineapple slices were osmotically dehydrate...

Open access Research Article 10.9734/BJAST/2013/3718

Studies on Chemical Constituents and Nutrients Bioavailability in Moringa oleifera Leaf and Seed

Oluwatoyin A. Oladeji, Kehinde A. Taiwo, Saka O. Gbadamosi, Babatunde S. Oladeji & Mofoluwake M. Ishola · Journal of Scientific Research and Reports · 2017

Aims: The aim of this study was to evaluate and compare the nutritional composition, antinutritional factors and antioxidant potentials of the bioactive compounds of Moringa oleifera (M. oleifera) seeds and leaves. Place and Duration: The study was carried out in the department o...

Open access Research Article 10.9734/JSRR/2017/32458