Isaac A. Adeyemi

TL;DR: The chemical composition and fractional distribution of protein isolates prepared from species of Mucuna bean were studied, finding that the isolate can complement cereal-based foods which are deficient in lysine and compares favourably with the recommended level for pre-school and school children.

TL;DR: In this article, five different processing conditions of raw shelled unblanched peanuts were investigated and the results showed that salting significantly improved the taste, flavour and overall acceptability of dry-roasted peanuts but had no effect on shelf-life.

TL;DR: The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented food gel (maize tuwo) prepared from the respective fractionated flours were evaluated in this article.

TL;DR: In this article, the authors evaluated the physicochemical properties of the Musa ABB pulp and flours during ripening and found that ripening significantly increased the yield, softness index and pulp/peel ratio.

TL;DR: The consistently low moisture content and the results of the moisture sorption isotherms suggest a good storage stability of all the mixes, especially when kept under conditions of water activity of 0.30 and below, and their possible suitability for baked products.