ADEJUYITAN Johnson Akinwumi
Ladoke Akintola University of Technology
H-index: 12
Africa-Nigeria
Top articles of ADEJUYITAN Johnson Akinwumi
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed | CyTA-Journal of Food | Adeyemi Ayotunde Adeyanju Darasimi Gift Adeleye Johnson Akinwumi Adejuyitan Eunice Ogunbusola Oluwaseun Peter Bamidele | 2024/12/31 |
End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review | Adebowale Oluwaseun Osunbade Emmanuel Oladeji Alamu Wasiu Awoyale Aishat Bolanle Akinwande Johnson Akinwumi Adejuyitan | 2023/12/31 | |
Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review | VF Abioye GO Babarinde GO Ogunlakin JA Adejuyitan SJ Olatunde | 2022/12/1 | |
Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt | Adeyemi Ayotunde Adeyanju Johnson A Adejuyitan Oluwabukola Ogunsimiro Olalekan J Adebowale Bolanle Akinsanola | 2022/10/17 | |
Quality attributes of abari (maize pudding) produced from maize and bambara groundnut flour blends | Ceylon Journal of Science | JA Adejuyitan BE Alabi SB Salaam | 2022/9/21 |
Quality Attributes of Pupuru Analogue Produced from Orange Fleshed Sweet Potato (OFSP) as Influenced by Fermentation with Rhizopus oligosporous | International Journal of Biochemistry Research & Review | Temitope Esther Oladimeji Ezekiel Tejumola Otunola Johnson Akinwum Adejuyitan | 2022/5 |
Evaluation of Some Chemical and Physico-Chemical Properties of Maize and Pigeon Pea (Cajanus cajan) Flour Blends and Sensory Properties of Local Snack (Kokoro) Produced from … | Journal Food Chemistry and Nanotechnology | BA Akinwande JA Adejuyitan FO Seriki | 2022/2 |
Pawpaw enriched soymilk beverage | Bangladesh J. Scientific and. Industrial. Research | IF Bolarinwa TE Aruna RI Ajetunmobi JA Adejuyitan OW Alawode | 2021/6/23 |
Effect of Natural Fermentation Period on Nutritional, Anti Nutritional, Total Phenols, Flavonoids and Antioxidant Contents of Finger Millet Flour | VF Abioye1 JA Adejuyitan AO Adeoye IO Gbadegesin | ||
Microbiology and Safety of Bambara Groundnut seed and its food products | Food and Potential Industrial Applications of Bambara Groundnut | Rowland MO Kayode Omotola F Olagunju Bosede F Olanipekun Johnson A Adejuyitan Ezekiel T Otunola | 2021 |
Black Velvet Tamarind: Phytochemical Analysis, Antiradical and Antimicrobial Properties of the Seed Extract for Human Therapeutic and Health Benefits | The Journal of Phytopharmacology | ZS Ololade IA Anuoluwa JA Adejuyitan DI Uyaboerigha | 2021 |
Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru | Journal of Scientific Research and Reports | OO Idowu JA Adejuyitan MO Adesola | 2021/9/9 |
Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread | J Food ChemNanotechnol | IF Bolarinwa TE Aruna JA Adejuyitan GA Adeyemo OD Alabi | 2020/4/9 |
Descriptive sensory evaluation of “gari” produced from fermentation of cassava using some selected Rhizopus species | African Journal of Biotechnology | OA Osunbade JA Adejuyitan | 2020/4 |
Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain | European Journal of Nutrition & Food Safety | Johnson Akinwumi Adejuyitan Ezekiel Tejumola Otunola Mary Oluwatosin Adesola Olawumi Esther Onaolapo | 2020/5/12 |
Co-Authors
