Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea‐based food products von Bolade, Mathew K.

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Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time von Bolade, Mathew K., Adeyemi, Isaac A.

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Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based nonfermented food gel von Bolade, Mathew K., Adeyemi, Isaac A., Ogunsua, Augustine O.

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Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max) von Mohammed, A Usman, Mathew, K Bolade, Samaila, James

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Textural and sensory quality enhancement of sorghum tuwo von Bolade, Mathew K, Buraimoh, Moriamo S

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Impact of trona-aided boiling on the phytochemical constituents and beneficial micronutrients of lima bean (Phaseolus lunatus L.) von Mathew, K. Bolade, Israel, E. Agarry, Oladayo, O. Bolade

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COMMERCIAL PRACTICE OF MAIZE TUWO (NONFERMENTED MAIZE GEL) PRODUCTION AND POTENTIAL SOURCES OF TUWO QUALITY IMPROVEMENT von BOLADE, MATHEW K, ADEYEMI, ISAAC A, OGUNSUA, AUGUSTINE O

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Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel) von Bolade, Mathew K, Usman, Mohammed A, Rasheed, Akeem A, Benson, Etchie L, Salifou, Ibrahim

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Effect of traditional and modified grain-soaking methods on physicochemical characteristics and consumers acceptability of sorghum ogi von Bolade, K. Mathew, Anota, O. Adebowale, Bolade, O. Oladayo

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Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum) von Bolade, M.K, Bello, S.B

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Original article: Textural and sensory quality enhancement of sorghum tuwo von Bolade, Mathew K, Buraimoh, Moriamo S

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COMMERCIAL PRACTICE OF MAIZE TUWO (NONFERMENTED MAIZE GEL) PRODUCTION AND POTENTIAL SOURCES OF TUWO QUALITY IMPROVEMENT: COMMERCIAL PRODUCTION OF TUWO von BOLADE, MATHEW K., ADEYEMI, ISAAC A., OGUNSUA, AUGUSTINE O.

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Studies on the traditional methods of production of maize tuwo (a Nigerian non-fermented maize dumpling) von Bolade, Mathew K, Adeyemi, I.A, Ogunsua, A.O

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The Use of Shea Butter in the Production of Fried Plantain (Musa AAB) Chips and Its Effect on the Product’s Quality Attributes von K. Bolade, Mathew, A. Usman, Mohammed, O. Ogungbemi, Paul

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Proximate Composition, Colour Characteristics, Index of Oiliness and Estimated Glycemic Index of Deep-fried Bitter Yam (Dioscorea dumentorum) Chips von K. Bolade, Mathew, A. Usman, Mohammed, Da-Clarke, Ufuosuo

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