1. University of Ibadan Institutional Repository
  2. FACULTY OF TECHNOLOGY
  3. Food Technology

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 30
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Issue DateTitleAuthor(s)
1992-03STUDIES ON THE EFFECT OF POSTHARVEST FACTORS ON PLANTAIN QUALITYADELUSOLA, M. A.
2013Chemical, microbiological and sensory characteristics of leather blends produced from mango (mangifera indica 'Ogbomoso') and carrot (daucus carota)Ezekiel, O. O.; Olukuewu, M. T.
2003Moisture-solid transfer during osmotic dehydration of banana(musa sapietum) varietiesFalade, K. O.; Awoyele, O. O.; Uzo-Peters, P. I.; Aworh, O. C.
2005Adsorption isotherms and heat of sorption of fresh and preosmosed oven-dried bananasFalade, K. O.; Awoyele, O. O.
2013Solid state fermentation of cassava peel with trichoderma viride (ATCC 36316) for protein enrishment.Ezekiel, O. O.; Aworh, O. C.
2013Effect of processing on sensory characteristics and chemical composition of cottonseed (gossypium hirsutum) and its extractEzekiel, O. O.; Oriku, A. A.
2012Design, fabrication and evaluation of a plantain roaster.Ezekiel, O. O.; Akinoso, R.; Olaoye, D. J.
2010Protein enrichment of cassava peel by submerged fermentation with trichoderma viride (ATCC 36316)Ezekiel, O. O.; Ogugua, C. A.|; Blaschek, H. P.; Thaddeus, C. E.
2012Changes in some physicochemical properties of Cassia seiberiana seeds during roastingOlapade, A. A.; Akinoso, R.; Oduwaye, A. O.
2013Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blendsOluwole, B. O; Olapade, A. A; Awonrin, S. O.; Henshaw, F. O.
2012-09Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) floursOlapade, A. A.; Aworh, O. C.
2011Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parametersOluwole, B. O; Olapade, A. A
2011Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flourOlapade, A. A.; Aworh, O. C.; Oluwole, O. B.
2012-05Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary foodOlapade, A. A.; Oluwole, O. B; Aworh, O. C.
2012-05Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) floursOlapade, A. A; Aworj, O. C.
2005Rheological properties and consumer acceptance of moin-moin premixOlapade, A. A.; Ozumba, A. U.; Solomon, H. M.; Olatunji, O.; Adelaja, S. O.
2010Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread makingOladunmoye, O. O; Akinoso, R.; Olapade, A. A.
2008Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour breadAdegoke, G. O.; Awoyele, O. O.; Lawal, R. B.; Olapade, A. O.; Ashaye, O. A.
2007Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moinOlapade, A. A.; Adetuyi, D. O.
2004Physico-chemical properties of premixes for preparation of "akara"Olapade, A. A.; Olatunji, O.; Adefaja, S. O
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 30
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