Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder von Okafor, J.N.C., Okafor, G.I., Ozumba, A.U., Elemo, G.N.

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Comparative Quality Evaluation of Roasted Cashew Nut Kernel: Effect of Roasting Methods von S. B. Kosoko, O. B. Oluwole, A. O. Daramola, M. A. Adepoju, A. J. Oyelakin, A. O. Tugbobo-amisu, G. O. Alagbe, G. N. Elemo

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Production and partial purification of glucoamylase from Aspergillus niger isolated from cassava peel soil in Nigeria von Lawal, A. K., Banjoko, A. M., Olatope, S. O., Alebiosu, F. A., Orji, F. A., Suberu, Y. L., Itoandon, E. E., Shittu, K. A., Adelaja, O. D., Ojo, E., Dike, E. N., Elemo, G. N.

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Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends von Oluwole, O. B., Awonorin, S. O., Henshaw, F., Elemo, G. N., Ebuehi, O. A. T.

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Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits von Okafor, J.N.C., Okafor, G.I., Leelavathi, K., Bhagya, S., Elemo, G.N.

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Will Entrepreneurial Orientation Contribute to Entrepreneurial Success? von Oyeku, Oyedele M., Oluseyi, Oduyoye, Karimu, F. A., Akindoju, F. A., Togunde, M. O., Elemo, G. N.

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Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram von Ajayi, O. I., Okedina, T. A., Samuel, A. E., Asieba, G. O., Jegede, A. A., Onyemali, C. P., Ehiwuogu-Onyibe, J., Lawal, A. K., Elemo, G. N.

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Nutritional Properties and Toxicological Assessment of High Nutrient Biscuit Developed from Blends of Some Cereals and Legume von OB, Oluwole, GN, Elemo

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Viability of Cassava peels spawn production and mushroom cultivation von Akinrinola-Akinyemi, A.O., Asagbra, A.E., Asiru, W.B., Lalemi, M.O., Okere, V.O., Oluwawole, O.F., Ajao, O.M., Isa, I.O., Sanni, L.O., Dike, E.N., Elemo, G.N.

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Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour von Ajayi, O. I., Onyemali, C. P., Akinwale, T. E., Okedina, T. A., Bamidele, M. J., Ehiwuogu-Onyibe, J., Lawal, A. K., Elemo, G. N.

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Effects of submerged and anaerobic fermentations on cassava flour (Lafun) von Ogunnaike, A M, Adepoju, P A, Longe, A O, Elemo, G N, Oke, O V

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Production of fermented sweet potato flour using indigenous starter cultures von Ajayi, O. I., Ehiwuogu-Onyibe, J., Oluwole, O. B., Jegede, A. A., Salami, T. A., Asieba, G. O., Chiedu, I. E., Suberu, Y. L., Aba, E. M., Dike, E. N., Ajuebor, F. N., Elemo, G. N.

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Investigation into the Coagulating Properties of Acid and Enzyme Coagulated Soy Protein Precipitate von A. Adepoju, P., O. Longe, A., B. Odeinde, O., N. Elemo, G., L. Erukainure, O.

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Iron Status of Premenopausal Women in a Nigerian University Community von Elemo, G.N., Lamidi, F.F., Shittu, S.A., Pikuda, Y.C., Erukainure, O.L.

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Utilization Potentials of Cassava Starch (Manihot esculenta) as Micro-Livestock Feed Binder von Kosoko, S.B., Oluwole, O.B., Okafor, O.Y., Elemo, G.N., Daramola, A.O., Owolabi, S.O., Aderele, A.A., Komolafe, A.O.

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Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.) von Elemo, G.N., Elemo, B.O., Okafor, J.N.C.

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