V. F. Abioye

Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera)

V. F. Abioye, B. F. Olanipekun, S. A. Olaniyan & O. O. Oyakale · Asian Food Science Journal · 2018

The effect of moringa leaf supplementation on the nutrient composition, quality attributes and consumer acceptability of sorghum-ogi was investigated the present study. Sorghum-ogi samples were produced from different ratios of sorghum grains and moringa leaf powder in the formul...

Open access Research Article 10.9734/AFSJ/2018/43381

Potentials of Pigeon Pea-wheat Flour Mixes in Bread Production

B. F. Olanipekun, V. F. Abioye, O. J. Oyelade & C. O. Osemobor · Asian Food Science Journal · 2018

It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In...

Open access Research Article 10.9734/AFSJ/2018/43677

Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

B. E. Alabi, J. A. Adejuyitan & V. F. Abioye · Asian Food Science Journal · 2021

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...

Open access Research Article 10.9734/afsj/2021/v20i1030354