Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom von Owheruo, Joseph Oghenewogaga, Edo, Great Iruoghene, Oluwajuyitan, David Timileyin, Faturoti, Adeyanmola Oluwaseyi, Martins, Itohan Ebunoluwa, Akpoghelie, Patrick Othuke, Agbo, Joy Johnson

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Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment von Ebunoluwa Itohan, Martins, Chima Okolie, Emilymary, Obadina, Adewale, Ifeanyi Okolie, Pius

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Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange-Fleshed Sweet Potato Flour Blends von Jenfa, Mary Damilola, Adelusi, Oluwasola Abayomi, Aderinoye, Aderonke, Coker, Oluwafemi Jeremiah, Ma, Oyewole, Olusola Bandele, Njobeh, Patrick Berka

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Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour von Jenfa, Mary Damilola, Adelusi, Oluwasola Abayomi, Aderinoye, Aderonke, Coker, Oluwafemi Jeremiah, Martins, Itohan Ebunoluwa, Obadina, Olusegun Adewale

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Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread von Martins, Itohan Ebunoluwa, Shittu, Toafik Akinyemi, Onabanjo, Oluseye Olusegun, Adesina, Adebukola Dorcas, Soares, Antonio Gomes, Okolie, Pius Ifeanyi, Kupoluyi, Abiodun Olajumoke, Ojo, Oluwakemi Abosede, Obadina, Adewale Olusegun

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