Scholarly Contributions

Academic Publications

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

📚 Total: 57 Academic Publications

👁️ Summation: 120,941 Article Clicks & Reads

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Showing publications matching "Flour" (57 results)

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#	Publication Title & Source	Principal Author	Year	Article Clicks	Actions
41	Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybeans (Glycine max) flour blends. 📖 Journal of Culinary Science & Technology	Assoc. Prof. olanrewaju Emmanuel Fayemi Public Health	2017	👁️ 46	View Article ↗ Details →
42	Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends. 📖 International Food Research Journal 22 (2), 739, 2015	Prof. ATINUKE O. IDOWU Food Science and Technology	2015	👁️ 61	View Article ↗ Details →
43	Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends. 📖 Journal of Agricultural Biotechnology and Sustainable Development	Assoc. Prof. olanrewaju Emmanuel Fayemi Public Health	2015	👁️ 30	View Article ↗ Details →
44	Production and evaluation of malted soybean-acha composite flour bread and biscuit 📖 African journal of Food science and Technology 5 (1), 21-28, 2014	Assoc. Prof. Omosebi Mary Omolola Food Science and Technology	2014	👁️ 62	View Article ↗ Details →
45	Development, nutrient composition and sensory properties of biscuits produced from composite flour of wheat and African yam bean 📖 British Journal of Applied Science & Technology 4 (13), 1925, 2014	Prof. ATINUKE O. IDOWU Food Science and Technology	2014	👁️ 57	View Article ↗ Details →
46	NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS	Prof. ATINUKE O. IDOWU Food Science and Technology	2014	👁️ 57	View Article ↗ Details →
47	Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum. 📖 African Journal of Microbiology Research	Assoc. Prof. olanrewaju Emmanuel Fayemi Public Health	2014	👁️ 50	View Article ↗ Details →
48	Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with … 📖 African Journal of Microbiology Research 8 (12), 1352-1359, 2014	Assoc. Prof. olanrewaju Emmanuel Fayemi Public Health	2014	👁️ 36	View Article ↗ Details →
49	Proximate Composition, antinutritional Contents and Physico-chemical Properties of bread fruit and Cowpea flour blends fermented with Lactobacillus Plantarum. Afri 📖 J. of Microbio. Research 8 (12), 135-139, 2014	Assoc. Prof. olanrewaju Emmanuel Fayemi Public Health	2014	👁️ 34	View Article ↗ Details →
50	Preliminary studies on tempeh flour produced from three different Rhizopus species 📖 International Journal of Biotechnology and Food Science 1 (5), 90-96, 2013	Assoc. Prof. Omosebi Mary Omolola Food Science and Technology	2013	👁️ 70	View Article ↗ Details →
51	Production ofTempeh Flour Using Different Rhizopus Species 📖 IUFoST World Food Congress Proceedings, 2012	Assoc. Prof. Omosebi Mary Omolola Food Science and Technology	2012	👁️ 55	View Article ↗ Details →
52	Effects of soaking on shelf life of soybean full fat flour	Assoc. Prof. Omosebi Mary Omolola Food Science and Technology	2011	👁️ 61	View Article ↗ Details →
53	Effects of soaking on shelflife of soybean fullfat flour 📖 Annals of Science and Biotechnology 2 (1), 14-19, 2011	Assoc. Prof. Omosebi Mary Omolola Food Science and Technology	2011	👁️ 60	View Article ↗ Details →
54	Effect of full-fat soy-bean flour on the nutritional, physicochemical properties and acceptability of cassava flour. 📖 Electronic Journal of Environmental, Agricultural & Food Chemistry 10 (3), 1994, 2011	Assoc. Prof. Sunday Sobowale Samuel Food Science and Technology	2011	👁️ 56	View Article ↗ Details →
55	Chemical Composition and Nutritional Evaluation of Sand Box (Hura crepitan) Seed Flour for Domestic Consumption and Industrial Utilization in Nigeria 📖 Journal of medical and applied biosciences 2, 72-83, 2010	Assoc. Prof. Sunday Sobowale Samuel Food Science and Technology	2010	👁️ 50	View Article ↗ Details →
56	Production of Tempeh Flour Using Different Rhizopus Species. 📖 Ladoke Akintola University of Technology, Ogbomoso, Nigeria, 2005	Assoc. Prof. Omosebi Mary Omolola Food Science and Technology	2005	👁️ 57	View Article ↗ Details →
57	Production and evaluation of foam-mat dried cowpea flour for making Akara 📖 Nigerian Food Journal 18, 32-41, 2000	Dr. DUPE TEMILADE OTOLOWO Food Science and Technology	2000	👁️ 74	View Article ↗ Details →
PAGE CLICKS SUMMATION:				👁️ 916	Repository Total: 120,941

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