O
Olugbenga Olufemi Awolu
Researcher at Federal University of Technology Akure
Publications - 55
Citations - 654
Olugbenga Olufemi Awolu is an academic researcher from Federal University of Technology Akure. The author has contributed to research in topics: Chemistry & Starch. The author has an hindex of 12, co-authored 44 publications receiving 435 citations. Previous affiliations of Olugbenga Olufemi Awolu include Central Food Technological Research Institute.
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Optimization of two-step transesterification production of biodiesel from neem (Azadirachta indica) oil
TL;DR: In this article, the authors investigated the optimization of biodiesel production from neem (Azadirachta indica) oil using a two-step transesterification process and determination of the qualities of the neem oil biodiesel.
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Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours
Olugbenga Olufemi Awolu,Patience Morayo Oluwaferanmi,Oluwatobi Iyanuoluwa Fafowora,Grace Funmilayo Oseyemi +3 more
TL;DR: A ready-to-eat extruded snack made from optimized composite flour comprising rice, cassava and kersting's groundnut flours was produced in this article, where the experimental design for the statistical optimization of the composite flour was carried out using optimum mixture model of response surface methodology.
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Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut (Cyperus esculenta) flour.
TL;DR: Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour carried out and the results showed that the composite flour had best overall acceptability and sensory Evaluation of the cookies produced from the three blends was determined.
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Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace.
TL;DR: In this article, a functional wheat based flour comprising, amaranth (Amaranthus hypochondriacus) seed, brewers' spent grain and apple pomace was developed.
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Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.
TL;DR: In this article, a composite of pearl millet, kidney beans and tigernut with xanthan gum was optimized using optimal design of response surface methodology for rheological evaluation.