Vol. 20 No. 1 (2020)

Published: 2020-08-19

Effect of beetroots substitution and storage on the chemical and sensory properties of wheat noodles

O.A. Abiodun, A. Ojo, O.S. Abdulganiu, O.O. Olosunde

1-12

DOI:

10.4314/agrosh.v20i1.1s

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Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour

V.F. Abioye, O.A. Olodude, V. Atiba, I.O. Oyewo

13-22

DOI:

10.4314/agrosh.v20i1.2s

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Effect of Potash addition on groundnut oil yield and quality of kulikuli (fried groundnut cake)

M.A. Balogun, O.R. Karim, O.A. Akintayo, A.T. Oyeyinka, F.L. Kolawole, E.E. Okereke

23-33

DOI:

10.4314/agrosh.v20i1.3s

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Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

I.F. Bolarinwa, T.E. Aruna, A.O. Abioye, O.E. Adelakun

34-44

DOI:

10.4314/agrosh.v20i1.4s

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Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

A.O. Dauda, O.A. Abiodun, O.A. Akintayo, A.A. Babayeju, K.O. Salami, I.A. Oyekanmi

45-58

DOI:

10.4314/agrosh.v20i1.5s

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Potentials of moringa (Moringa oleifera) seed oil in enhancing the nutritional quality and stability of soybean oil

Y.M. Iranloye, O.O. Fapojuwo, V.F. Abioye, A.F. Olaniran

59-68

DOI:

10.4314/agrosh.v20i1.6s

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Effect of Pleurotus tuberregium sclerotium on chemical, antimicrobial and sensory properties of packaged tomato paste

F.L. Kolawole, M.A. Balogun, O.R. Karim, A.O. Muhammad, H.O. Sanni-Olayiwola

69-80

DOI:

10.4314/agrosh.v20i1.7s

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Production of a cereal based product (Ogi): Influence of co-fermentation with powdered garlic and ginger on the microbiome

A.F. Olaniran, S.H. Abiose, H.A. Adeniran, S.O. Gbadamosi , Y.M. Iranloye

81-93

DOI:

10.4314/agrosh.v20i1.8s

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Quality evaluation of sweetpotato-based complementary food

S.J. Olatunde, O.D. Oyewole, V.F. Abioye, G.O. Babarinde, R.O. Adetola

94-105

DOI:

10.4314/agrosh.v20i1.9s

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Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends

Y.O. Olawuyi, F. Oyetola

106-117

DOI:

10.4314/agrosh.v20i1.10s

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Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

S.A. Oyeyinka, A.A. Adesoye, J.O. Oladipo, O.A. Akintayo, O.J. Adediran, A.A. Badmos, M.A. Balogun, P.K. Ojo, A.A. Adeloye, S.S. Diarra

118-132

DOI:

10.4314/agrosh.v20i1.11s

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Influence of processing methods on the quality attributes of bio-fortified sweet potato products

P.O. Pessu, S.A. Akande, G.I. Abel, E.K. Gbabe, I.G. Adarabierin, O.D. Olagunju, I.S. Ayanda

133-143

DOI:

10.4314/agrosh.v20i1.12s

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Chemical and physico-chemical properties of orange fleshed sweet potatoes (OFSP) chips dried using solar dyers

P.O. Pessu, G.I. Abel, S.A. Akande, I.S. Ayanda, I.G. Adarabierin, O.D. Olagunju, E.K. Gbabe

144-157

DOI:

10.4314/agrosh.v20i1.13s

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Proximate composition and functional properties of composite sorghum-okara flour and sensory evaluation of local snack product (sosa)

P.I. Uzo-Peters, S.T. Ola

158-167

DOI:

10.4314/agrosh.v20i1.14s

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Agrosearch
Journal / Agrosearch / Vol. 20 No. 1 (2020) / Articles

Articles

Effect of beetroots substitution and storage on the chemical and sensory properties of wheat noodles

DOI:

Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour

DOI:

Effect of Potash addition on groundnut oil yield and quality of kulikuli (fried groundnut cake)

DOI:

Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

DOI:

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

DOI:

Potentials of moringa (Moringa oleifera) seed oil in enhancing the nutritional quality and stability of soybean oil

DOI:

Effect of Pleurotus tuberregium sclerotium on chemical, antimicrobial and sensory properties of packaged tomato paste

DOI:

Production of a cereal based product (Ogi): Influence of co-fermentation with powdered garlic and ginger on the microbiome

DOI:

Quality evaluation of sweetpotato-based complementary food

DOI:

Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends

DOI:

Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

DOI:

Influence of processing methods on the quality attributes of bio-fortified sweet potato products

DOI:

Chemical and physico-chemical properties of orange fleshed sweet potatoes (OFSP) chips dried using solar dyers

DOI:

Proximate composition and functional properties of composite sorghum-okara flour and sensory evaluation of local snack product (sosa)

DOI:

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