Scholarly Contributions

Academic Publications

Explore peer-reviewed articles, books, conference proceedings, and groundbreaking research published by Mountain Top University faculty members.

πŸ“š Total: 57 Academic Publications
πŸ‘οΈ Summation: 120,941 Article Clicks & Reads
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Showing publications matching "Flour" (57 results)
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Nigeria 460 State 140 Effect 130 Nigerian 126 Lagos 114 Selected 98 Properties 93 Quality 90 Performance 87 Development 85 Management 80 State Nigeria 79 Studies 75 Rats 75 Economic 73 Evaluation 67 Induced 60 Among 59 Flour 57 Fixed 56 Growth 56 African 55 Chemical 52 Extract 52 Corporate 52 Nutritional 51 Comparative 49 Production 49 Food 48 Aqueous 48 Financial 46 Lagos State 46 Waste 45 Social 45 Leaf 45
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# Publication Title & Source Principal Author Year Article Clicks Actions
21
QUALITY EVALUATION OF ACHA AND PINEAPPLE PULP FLOUR BLEND BISCUITS
πŸ“– Journal of Arid Agriculture 25 (2), 125-132, 2024
 Assoc. Prof. Omosebi Mary Omolola
Food Science and Technology
 2024 πŸ‘οΈ 56 View Article β†— Details β†’
22
POTENTIALS OF TRADITIONAL NIXTAMALISATION TREATMENTS IN IMPROVING THE FUNCTIONAL AND PASTING PROPERTIES OF MILLET FLOUR
πŸ“– FUOYE Journal of Agriculture and Human Ecology 7 (1), 31-38, 2023
 Dr. DUPE TEMILADE OTOLOWO
Food Science and Technology
 2023 πŸ‘οΈ 70 View Article β†— Details β†’
23
Quality attributes of chicken nuggets extended with different legume flours
πŸ“– Food Production, Processing and Nutrition 4 (1), 20, 2022
 Prof. Abiala moses akindele
Biological Sciences
 2022 πŸ‘οΈ 74 View Article β†— Details β†’
24
SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome
πŸ“– F1000Research 11, 1198, 2022
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2022 πŸ‘οΈ 53 View Article β†— Details β†’
25
Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials
πŸ“– European Journal of Nutrition & Food Safety 13 (2), 122-138, 2021
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2021 πŸ‘οΈ 64 View Article β†— Details β†’
26
Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour
πŸ“– SN Applied Sciences 3 (10), 824, 2021
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2021 πŸ‘οΈ 63 View Article β†— Details β†’
27
with processed sesame seed’s flour
Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2021 πŸ‘οΈ 61 View Article β†— Details β†’
28
Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed's flour
πŸ“– World Journal of Advanced Research and Reviews 10 (1), 074-086, 2021
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2021 πŸ‘οΈ 60 View Article β†— Details β†’
29
Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours
πŸ“– Journal of Culinary Science & Technology 19 (1), 18-34, 2021
 Prof. ATINUKE O. IDOWU
Food Science and Technology
 2021 πŸ‘οΈ 56 View Article β†— Details β†’
30
Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential
πŸ“– Journal of Food Processing and Preservation 45 (1), e15030, 2021
 Assoc. Prof. Omosebi Mary Omolola
Food Science and Technology
 2021 πŸ‘οΈ 55 View Article β†— Details β†’
31
Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential
πŸ“– Journal of Food Processing and Preservation 45 (1), e15030, 2021
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2021 πŸ‘οΈ 53 View Article β†— Details β†’
32
Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and itsbread making potentials
πŸ“– Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2020
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2020 πŸ‘οΈ 61 View Article β†— Details β†’
33
Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms
πŸ“– Transactions of the Royal Society of South Africa 74 (3), 268-275, 2019
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2019 πŸ‘οΈ 56 View Article β†— Details β†’
34
Enhancement of nutritional quality of rice flour with mucuna beans (Mucuna pruriens)
πŸ“– African Journal of Food Science
 Assoc. Prof. olanrewaju Emmanuel Fayemi
Public Health
 2019 πŸ‘οΈ 41 View Article β†— Details β†’
35
Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality
πŸ“– Journal of Food Processing and Preservation 42 (1), e13385, 2018
 Assoc. Prof. Sunday Sobowale Samuel
Food Science and Technology
 2018 πŸ‘οΈ 58 View Article β†— Details β†’
36
Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran
πŸ“– Journal of Food Biochemistry 42 (4), e12447, 2018
 Prof. ATINUKE O. IDOWU
Food Science and Technology
 2018 πŸ‘οΈ 57 View Article β†— Details β†’
37
Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality
πŸ“– Journal of Food Processing and Preservation
 Assoc. Prof. olanrewaju Emmanuel Fayemi
Public Health
 2018 πŸ‘οΈ 43 View Article β†— Details β†’
38
Modelling and optimization of processing variables of snack (kokoro) produced from blends of maize and African yam bean seed flour
πŸ“– International Food Research Journal 24 (2), 607, 2017
 Prof. ATINUKE O. IDOWU
Food Science and Technology
 2017 πŸ‘οΈ 58 View Article β†— Details β†’
39
Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates
πŸ“– Food Science & Nutrition 5 (6), 1170-1178, 2017
 Prof. ATINUKE O. IDOWU
Food Science and Technology
 2017 πŸ‘οΈ 56 View Article β†— Details β†’
40
Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends
πŸ“– Cogent Food & Agriculture 3 (1), 1278871, 2017
 Prof. ATINUKE O. IDOWU
Food Science and Technology
 2017 πŸ‘οΈ 55 View Article β†— Details β†’
PAGE CLICKS SUMMATION: πŸ‘οΈ 1,150 Repository Total: 120,941
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