Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review von Abioye, V.F., Babarinde, G.O., Ogunlakin, G.O., Adejuyitan, J.A., Olatunde, S.J., Abioye, A.O.

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QUALITY EVALUATION OF gari PRODUCED FROM PROVITAMIN A CASSAVA von S.J., Olatunde, G.O., Owoola, T.S., Ajiboye, Babarinde, G.O

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QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN von V.F, Abioye, S.J, Olatunde, G, Elias

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Quality evaluation of sweetpotato-based complementary food von Olatunde, S.J., Oyewole, O.D., Abioye, V.F., Babarinde, G.O., Adetola, R.O.

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Effect of soaking conditions on chemical composition, antioxidant activity, total phenols, flavonoids and anti-nutritional contents of finger millet von Abioye, V.F, Olatunde, S.J, Ogunlakin, G.O, Abioye, O.A

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QUALITY EVALUATION OF gari PRODUCED FROM PROVITAMIN A CASSAVA ( Manihot esculenta ) ENRICHED WITH AFRICAN YAM BEAN ( Sphenostylis stenocarpa ) von Olatunde, SJ, Owoola, GO, Ajiboye, TS, Babarinde, GO

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Quality assessment of gluten-free bread from pro-vitamin A cassava and velvet bean flour von Olatunde, S.J., Odebunmi, O.F., Abioye, V.F., Oladimeji, T.E.

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Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours von Olatunde, S.J., Ajayi, O.M., Ogunlakin, G.O., Ajala, A.S.

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Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours von Olatunde, S.J., Ajayi, O.M., Ogunlakin, G.O., Ajala, A.S.

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Effect of Temperatures, Air Velocity and Flow Rate on Quality Attributes of Dried Cassava Chips von Ajala, A S, Babarinde, G O, Olatunde, S J

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Microbiota of gills and antibiotic susceptibility patterns of bacteria isolates from Clarias gariepinus in different holding facilities von Adah, D.A., Saidu, L, Oniye, S.J., Adah, S.A., Daodu, O.B., David, S.M., Olatunde, A.O.

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