Olaide Akinwunmi Akintayo

@unilorin.edung

Lecturer, Department of Home Economics and Food Science/Faculty of Agriculture
University of Ilorin

Olaide Akinwunmi Akintayo


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https://researchid.co/akintayo.oa

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science
25

Scopus Publications

589

Scholar Citations

13

Scholar h-index

16

Scholar i10-index

Scopus Publications

  • Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed chin-chin snacks
    Rowland M. O. Kayode, Bashirat Romoke Ajibade, Sarafa Adeyemi Akeem, Idowu Bukola Kayode, Oluwaseun Ajibola, et al.
    Discover Food, 2025
    African palmyra palm (Borassus aethiopum Mart.) is an underutilized plant indigenous to tropical Africa and its shoot which is usually eaten raw or cooked is often appreciated for its medicinal value. The suitability of wheat and African palmyra palm shoot (APPS) composite flours (90:10, 80:20, 70:30, 60:40 and 50:50) for the production of functional chin-chin snack was examined in this study. Wheat flour (100%) and its chin-chin were the controls. Proximate, fiber fractions, techno-functional and pasting properties of the composite flours were evaluated and acceptability of the developed snacks was examined. Fat, ash and protein of the composite flours decreased while fiber increased with increasing inclusion of APPS flour. Inclusion of APPS flour resulted in the composite flours having higher (p ≤ 0.05) neutral detergent soluble fiber (51.61–98.64%), acid detergent fiber (14.76–37.09%), lignin (11.72–30.09%), silica (1.14–1.99%), cellulose (2.14–5.21%), and hemicellulose (36.52–61.52%). Increasing the level of substitution of APPS flour increased the water absorption capacity (76.91-115.38%), swelling index (1.65–2.07) and dispersibility (70.49–88.53%) but decreased oil absorption capacity (172.88-136.26%) and bulk density (0.8630–0.7939 g/mL) of the composite flours. Substitution of wheat flour with APPS shoot flour (10–50%) resulted in decreased peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time. Chin-chin snacks containing up to 30% APPS flour were acceptable, with those with 10% substitution level being the best. This study revealed that African palmyra palm shoot flour could be explored as a sustainable functional ingredient for the production of baked and fried food products.
  • The effect of gelatinisation and enzymatic hydrolysis methods on the starch, sugar and physicochemical profiles of faba bean milk
    Olaide A. Akintayo, Robert J. Falconer, Juanita C. Lauer, James M. Cowley, Hayriye Bozkurt
    International Journal of Biological Macromolecules, 2025
  • INFLUENCE OF SWEETENERS AND FREEZE-DRYING ON THE QUALITY ATTRIBUTES OF SORREL (ZOBO) DRINKS
    Akeem Sarafa Adeyemi, Adereti Adesewa Grace, Ajibola Oluwaseun, Ebabhamiegbebho Peter Akhere, Oluwagbenga Adeoye Sheriff, et al.
    Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology, 2024
    Aiming to add value to sorrel drink, effects of sweeteners (sugar and honey) and freeze-drying on the physicochemical properties, micronutrients and sensory attributes of sorrel drink were evaluated. Freeze-dried sorrel drink sweetened with honey was higher in yield (30% vs 10%) and solubility index (44.2 vs 44.19). Freeze-drying and sweetener type significantly (p ˂ 0.05) affected the moisture (9.84-86.08%), pH (3.64-4.51), total soluble solids (8.20-15.10 ˚Brix) and ash (0.56-2.19%) contents of sorrel drink. Freeze-drying led to more concentrated calcium (0.10-1.15 mg/100g), potassium (0.80-4.30 mg/100g), magnesium (0.21-1.99 mg/100g), iron (0.07-0.10 mg/100g) and sodium (10.00-17.00 mg/100g) contents, with sugar-sweetened samples recording higher mineral contents. Both freeze-drying and honey addition resulted in increased vitamin C content, while the anthocyanin content was reduced. Sweetener type showed no significant effect on sensory attributes of the fresh and reconstituted drink samples but the mean sensory scores of the reconstituted drinks were significantly lower than those of fresh drink samples. Nevertheless, all the samples were accepted by the panelists. After 4 weeks of storage, 63.47% and 61.83% vitamin C losses were recorded for sugar- and honey-sweetened drink powders, respectively. This study therefore revealed the potential application of honey and freeze-drying in the production of functional instant sorrel drink powder.
  • NUTRITIONAL, ANTI-NUTRITIONAL, AND SENSORY PROPERTIES OF COWPEA HULL-ENRICHED GARI
    I. F. Olawuyi, G. M. Olapade, O. R. Karim, O. A. Abiodun, K. O. Salami, et al.
    Ceylon Journal of Science, 2024
    In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Gari was produced using the traditional method and enriched with freshly produced cowpea hull in dry form to improve the nutritional composition. The objective of this study was to determine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of 2 stages of inclusion (before and after fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea hull treatments and standard methods were used to analyze the enriched gari (EG). The results of the proximate analysis of gari revealed that as inclusion level increases crude fibre, ash and crude protein contents increased in the fermented EG. Enrichment caused a significant (p<0.05) increase in the minerals and the amino acid profile compared to the control while fermentation caused a significant increase in vitamins content of EG. The titratable acidity of the EG may be linked to the increase in amino acid content of the samples, and pH ranged from 3.87 to 3.99. Fermentation of the cowpea hulls with cassava mash significantly enhanced the sensory characteristics and make them acceptable than their unfermented counterpart. Based on the results, it is recommended to enrich gari by incorporating 7% cowpea hull that have undergone fermentation with cassava mash.
  • Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition
    Fausat L. Kolawole, Amirat T. Adeolomo, Similoluwa E. Ogunalaka, Saidat O. Olaiya, Halimat O. Sanni-Olayiwola, et al.
    Journal of Food Measurement and Characterization, 2024
  • Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards
    Mutiat Balogun, Tawakalitu Aruna, Olaide Akintayo, Rasheedat Imam, Olayinka Shukurat, et al.
    Potravinarstvo Slovak Journal of Food Sciences, 2024
    There is a notable proliferation of sachet water brands in the Ilorin Metropolis of Nigeria. However, more information regarding their safety for human consumption is required. This study aimed to determine the quality attributes of sachet water produced within the Ilorin metropolis of Nigeria to ascertain their conformity with regulatory standards. Three sachet water companies were each selected from three Local Government Areas within the study area. Physicochemical and microbial analyses were conducted on the collected water samples within 24 hours of production and monthly during 4-month storage. The results showed that temperature (25.10-30.13 ℃) and turbidity (0.37-2.84 NTU) were within permissible limits. Total hardness (36.0-136.33 mg/L) and pH (6.42-8.86) significantly (p ≤0.05) increased during storage and were above standards in some samples. There were significant (p ≤0.05) variations in chlorides (2.83-8.57 mg/L), nitrates (0.15-0.64 mg/L), sulphates (4.70-7.12 mg/L), and sodium contents (10.16-18.74 mg/L) but all were within standards. While five of the nine sachet water brands complied (2-100 CFU/mL) with the limit of 100 CFU/mL for the total viable count, all the samples failed the zero-tolerance requirement for coliform. Possible fecal contamination was concluded as the main concern with the sachet water brands produced within Ilorin Metropolis, suggesting their unfitness for human consumption. The water brands may, therefore, pose severe health hazards to consumers and threaten public health. In conclusion, the study demonstrated the likely unfitness of some sachet water brands in the Ilorin Metropolis of Nigeria for human consumption, owing to fecal coliform. This underscores the need for regulatory agencies to intensify the certification process of prospective sachet water factories. Furthermore, regular inspections of certified factories and their practices and products are recommended to ensure continued compliance with regulatory standards.
  • Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours
    Sarafa Adeyemi Akeem, Balikis Oluwakemi Mustapha, Ridwan Opeyemi Ayinla, Oluwaseun Ajibola, Winnifred Oluwaseyi Johnson, et al.
    Discover Food, 2023
    Crackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently, increasing efforts are being made towards the use of novel ingredients with health, economic and nutritional benefits in the production of crackers. In this study, physical, chemical and sensory characteristics of gluten-free crackers (GFCs) developed from germinated pearl millet, defatted-sesame seed and defatted-tigernut composite flours (90:0:10, 80:10:10, 70:20:10, 60:30:10) against those of 100% wheat cracker (WHFC) were investigated. Compared to wheat flour, formulated composite flours demonstrated higher water and oil absorption capacities but swelling indices were comparable. While WHFC showed higher (P < 0.05) colour characteristics (L*, a* and b*) as well as higher weight, thickness and diameter, the GFCs exhibited improved spread ratio. The developed GFCs were also higher in ash (2.41–2.71%), fibre (3.63–4.18%), protein (9.14–12.21%), and energy (376.82–381.58 kCal/100 g) but lower in carbohydrates (67.60–69.76%). Phytates were generally low in all the crackers, whereas WHFC showed highest trypsin inhibitors (8.8 mg/100 g). GFCs containing defatted-sesame seeds had the highest calcium (2.81 mg/100 g) and lowest iron (0.17 mg/100 g) contents, respectively. In vitro protein digestibility was generally higher (P < 0.05) in the developed GFCs than wheat cracker. Mean sensory scores of > 6 on a 9-point Hedonic scale indicated that the GFCs were generally accepted by the panellists. The study revealed the potentials of composite flours prepared from germinated pearl millet, defatted-sesame seed, and defatted-tigernut flours in the production of acceptable, nutritious and healthy crackers.
  • African fermented root and tuber-based products
    Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, et al.
    Indigenous Fermented Foods for the Tropics, 2023
  • Faba Bean Utilization: Past, Present and Future
    Chigozie E. Ofoedu, Olaide A. Akintayo, Shao J. Zhou
    Faba Bean Chemistry Properties and Functionality, 2022
  • Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications
    Olaide A. Akintayo, Shao J. Zhou, Olayinka R. Karim, Terri Grassby, Samson A. Oyeyinka
    Faba Bean Chemistry Properties and Functionality, 2022
  • Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour
    Adewumi T. Oyeyinka, Joy O. Dahunsi, Olaide A. Akintayo, Samson A. Oyeyinka, Janet A. Adebiyi, et al.
    Journal of Food Processing and Preservation, 2022
  • Limitations to Bambara Groundnut Utilisation
    Olaide A. Akintayo, Olayinka R. Karim, Mutiat A. Balogun, Fausat L. Kolawole, Khadijat O. Salami
    Food and Potential Industrial Applications of Bambara Groundnut, 2021
  • Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut
    Olaide A. Akintayo, Kikelomo E. Adegbaju, Sarafa A. Akeem, Mutiat A. Balogun, Olabanji J. Adediran, et al.
    Journal of Food Processing and Preservation, 2021
  • A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods
    Samson A. Oyeyinka, Olaide A. Akintayo, Oluwafemi A. Adebo, Eugénie Kayitesi, Patrick B. Njobeh
    International Journal of Biological Macromolecules, 2021
  • MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF DIFFERENT CASSAVA VARIETIES IN RELATION TO THE QUALITY ATTRIBUTES OF THEIR GARI (ROASTED FERMENTED CASSAVA GRITS)
    Olayinka Ramota Karim, Olaide Akinwunmi Akintayo
    Journal of Microbiology Biotechnology and Food Sciences, 2021
  • Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
    M. A. Balogun, R. N. Ahmed, O. A. Akintayo, T. E. Aruna, M. O. Omovbude, et al.
    Ceylon Journal of Science, 2021
  • Evaluation of Nutritional Value and Sensory Properties of Moringa oleifera Seed Powder Fortified Sakada (A Cassava-Based Snack)
    T. E. Aruna, I. F. Bolarinwa, A. Raji, M. Balogun, M. Sani, et al.
    Journal of Food Chemistry and Nanotechnology, 2021
  • Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste
    Samson A. Oyeyinka, Suliat O. Ayinla, Christiana T. Sanusi, Olaide A. Akintayo, Ajibola B. Oyedeji, et al.
    Journal of Food Processing and Preservation, 2020
  • Quality attributes of breads from high-quality cassava flour improved with wet gluten
    Olaide A. Akintayo, Samson A. Oyeyinka, Aziz O. Aziz, Ibukunoluwa F. Olawuyi, Rowland M. O. Kayode, et al.
    Journal of Food Science, 2020
  • Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
    Olaide Akinwunmi Akintayo, Yunus Olayemi Hashim, Adesewa Grace Adereti, Mutiat Adebanke Balogun, Islamiyat Folashade Bolarinwa, et al.
    Journal of Food Science, 2020
  • Structural, functional, and pasting properties of starch from refrigerated cassava root
    Samson A. Oyeyinka, Michael O. Salako, Olaide A. Akintayo, Abiodun A. Adeloye, Udaykumar Nidoni, et al.
    Journal of Food Processing and Preservation, 2020
  • Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits
    Olaide A. Akintayo, John M. Obadu, Olayinka R. Karim, Mutiat A. Balogun, Fausat L. Kolawole, et al.
    Lwt, 2019
  • Physicochemical properties of novel non-gluten cookies from fermented cassava root
    Samson A. Oyeyinka, Ibiyemi B. Ojuko, Adewumi T. Oyeyinka, Olaide A. Akintayo, Taibat T. Adebisi, et al.
    Journal of Food Processing and Preservation, 2018
  • Development and quality evaluation of soy-walnut milk drinks
    International Food Research Journal, 2018
  • Dough rheology, cooking quality and sensory properties of wheat (Triticum Aestivum) -Sweet Potato (Ipomea Batatas) based noodles fortified with Soya Bean (Glycine Max) Flour
    Carpathian Journal of Food Science and Technology, 2018

RECENT SCHOLAR PUBLICATIONS

  • Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed …
    RMO Kayode, BR Ajibade, SA Akeem, IB Kayode, O Ajibola, SA Yakubu, ...
    Discover Food 5 (1), 277 , 2025
    2025
    Citations: 2
  • The effect of gelatinisation and enzymatic hydrolysis methods on the starch, sugar and physicochemical profiles of faba bean milk
    OA Akintayo, RJ Falconer, JC Lauer, JM Cowley, H Bozkurt
    International Journal of Biological Macromolecules 304, 140898 , 2025
    2025
    Citations: 4
  • Influence of sweeteners and freeze-drying on the quality attributes of sorrel (zobo) drinks
    SA Akeem, AG Adereti, O Ajibola, PA Ebabhamiegbebho, ...
    The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food … , 2024
    2024
    Citations: 1
  • Sustainable Food Processing and Packaging: The Role of Nanotechnology
    OA Fabiyi, OA Abiodun, OA Akintayo, TT Bello
    Sustainable Nanomaterials: Synthesis and Environmental Applications, 317-338 , 2024
    2024
    Citations: 1
  • Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched Gari
    IF Olawuyi, GM Olapade, OR Karim, OA Abiodun, KO Salami, OA Akintayo
    Ceylon Journal of Science 53 (1) , 2024
    2024
    Citations: 1
  • Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards.
    M Balogun, T Aruna, O Akintayo, R Imam, O Shukurat, O Lala, F Kolawole, ...
    Slovak Journal of Food Sciences/Potravinarstvo 18 , 2024
    2024
    Citations: 2
  • Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium …
    FL Kolawole, AT Adeolomo, SE Ogunalaka, SO Olaiya, ...
    Journal of Food Measurement and Characterization 18 (1), 604-617 , 2024
    2024
    Citations: 2
  • Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed …
    SA Akeem, BO Mustapha, RO Ayinla, O Ajibola, WO Johnson, ...
    Discover Food 3 (1), 22 , 2023
    2023
    Citations: 22
  • African fermented root and tuber-based products
    OA Akintayo, OE Dudu, W Awoyale, AS Gerrano, TV Odunlade, ...
    Indigenous Fermented Foods for the Tropics, 265-283 , 2023
    2023
    Citations: 6
  • Faba bean starch: structure, physicochemical properties, modification, and potential industrial applications
    OA Akintayo, SJ Zhou, OR Karim, T Grassby, SA Oyeyinka
    Faba Bean: Chemistry, Properties and Functionality, 211-243 , 2022
    2022
    Citations: 6
  • Faba bean utilization: past, present and future
    CE Ofoedu, OA Akintayo, SJ Zhou
    Faba bean: chemistry, properties and functionality, 301-329 , 2022
    2022
    Citations: 7
  • and Potential Industrial Applications
    OA Akintayo, SJ Zhou, OR Karim, T Grassby, SA Oyeyinka
    Faba Bean: Chemistry, Properties and Functionality, 211 , 2022
    2022
  • Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour
    AT Oyeyinka, JO Dahunsi, OA Akintayo, SA Oyeyinka, JA Adebiyi, ...
    Journal of Food Processing and Preservation 46 (1), e16185 , 2022
    2022
    Citations: 5
  • Morphological and chemical characteristics of different cassava varieties in relation to the quality attributes of their gari (roasted fermented cassava grits)
    OR Karim, OA Akintayo
    Journal of microbiology, biotechnology and food sciences 11 (3), e2879-e2879 , 2021
    2021
    Citations: 2
  • Limitations to Bambara groundnut utilisation
    OA Akintayo, OR Karim, MA Balogun, FL Kolawole, KO Salami
    Food and potential industrial applications of Bambara groundnut, 61-84 , 2021
    2021
    Citations: 2
  • Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
    MA Balogun, RN Ahmed, OA Akintayo, TE Aruna, MO Omovbude, T Shittu
    Ceylon Journal of Science 50 (3) , 2021
    2021
    Citations: 8
  • Evaluation of nutritional value and sensory properties of Moringa oleifera seed powder fortified Sakada (A cassava-based snack)
    TE Aruna, IF Bolarinwa, AO Raji, MA Balogun, M Sanni, OA Akintayo, ...
    Journal of Food Chemistry and Nanotechnology 7 (3), 54-59 , 2021
    2021
    Citations: 9
  • Effect of parboiling and drying pretreatment on the cooking time and quality attributes of Bambara groundnut
    OA Akintayo, KE Adegbaju, SA Akeem, MA Balogun, OJ Adediran, ...
    Journal of Food Processing and Preservation 45 (5), e15351 , 2021
    2021
    Citations: 10
  • A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods
    SA Oyeyinka, OA Akintayo, OA Adebo, E Kayitesi, PB Njobeh
    International Journal of Biological Macromolecules 176, 87-95 , 2021
    2021
    Citations: 175
  • 13 Understanding sensory evaluation of food
    A Kemisola, A Olaide
    Food Science and Technology, 345-362 , 2020
    2020
    Citations: 3

MOST CITED SCHOLAR PUBLICATIONS

  • A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods
    SA Oyeyinka, OA Akintayo, OA Adebo, E Kayitesi, PB Njobeh
    International Journal of Biological Macromolecules 176, 87-95 , 2021
    2021
    Citations: 175
  • Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits
    OA Akintayo, JM Obadu, OR Karim, MA Balogun, FL Kolawole, ...
    LWT 111, 513-519 , 2019
    2019
    Citations: 32
  • Development and quality evaluation of soy-walnut milk drinks
    I Bolarinwa, T Aruna, J Adejuyitan, O Akintayo, O & Lawal
    International Food Research Journal 25 (5), 2033-2041 , 2018
    2018
    Citations: 32
  • Physicochemical properties of novel non‐gluten cookies from fermented cassava root
    SA Oyeyinka, IB Ojuko, AT Oyeyinka, OA Akintayo, TT Adebisi, ...
    Journal of Food Processing and Preservation 42 (11), e13819 , 2018
    2018
    Citations: 31
  • Physical, chemical and sensory properties of cassava (Manihot esculenta)-sweet potato (Ipomoea batatas) gari
    OR Karim, BM Adebanke, OA Akintayo, W Awoyale
    Ukrainian Journal of Food Science, 276-289 , 2016
    2016
    Citations: 29
  • Quality attributes of breads from high‐quality cassava flour improved with wet gluten
    OA Akintayo, SA Oyeyinka, AO Aziz, IF Olawuyi, RMO Kayode, OR Karim
    Journal of Food Science 85 (8), 2310-2316 , 2020
    2020
    Citations: 28
  • TRADITIONAL FOOD PROCESSING TECHNIQUES AND MICRONUTRIENTS BIOAVAILABILITY OF PLANT AND PLANT-BASED FOODS: A REVIEW
    SA Akeem, FL Kolawole, JK Joseph, OA Kayode,R.M.O & Akintayo
    Annals. Food Science and Technology 20 (1), 30-41 , 2019
    2019
    Citations: 26
  • Structural, functional, and pasting properties of starch from refrigerated cassava root
    SA Oyeyinka, MO Salako, OA Akintayo, AA Adeloye, U Nidoni, OE Dudu, ...
    Journal of Food Processing and Preservation 44 (6), e14476 , 2020
    2020
    Citations: 25
  • Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed …
    SA Akeem, BO Mustapha, RO Ayinla, O Ajibola, WO Johnson, ...
    Discover Food 3 (1), 22 , 2023
    2023
    Citations: 22
  • Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (Vigna subterranea)
    A Arise, O Akintayo, B Dauda, Adegbola & Adeleke
    Ife Journal of Science 21 (1), 165-173 , 2019
    2019
    Citations: 22
  • Chemical and microbiological evaluation of dried tomato slices for Nigerian system
    A Dauda, O Abiodun, T Salami, O Akintayo
    Global Journal of Nutrition and Food Science 1 (5), 1-4 , 2019
    2019
    Citations: 19
  • Physical, chemical and sesnory properties of flakes ( Gari ) prepared from refrigerated cassava roots
    SA Oyeyinka, AA Adesoye, JO Oladipo, OA Akintayo, OJ Adediran, ...
    Agrosearch 20 (1), 118-132 , 2020
    2020
    Citations: 16
  • Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)
    OA Akintayo, YO Hashim, AG Adereti, MA Balogun, IF Bolarinwa, ...
    Journal of Food Science 85 (8), 2380-2388 , 2020
    2020
    Citations: 16
  • Effect of parboiling and drying pretreatment on the cooking time and quality attributes of Bambara groundnut
    OA Akintayo, KE Adegbaju, SA Akeem, MA Balogun, OJ Adediran, ...
    Journal of Food Processing and Preservation 45 (5), e15351 , 2021
    2021
    Citations: 10
  • Effect of microwave treatment on cooking time, colour, sensory andnutritional properties of Bambara groundnut (Vigna subterranea)
    SA Oyeyinka, AO Ajisafe, OA Akintayo, OA Iyiola, AT Oyeyinka, ...
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam … , 2020
    2020
    Citations: 10
  • Nutritional composition and sensory attributes of “kunnu-aya” fortified with Vigna racemosa flour
    BI Folashade, AJ Akinwumi, OA Samson, AO Akinwunmi
    SDRP Journal of Food Science & Technology 2 (1), 1-8 , 2017
    2017
    Citations: 10
  • Evaluation of nutritional value and sensory properties of Moringa oleifera seed powder fortified Sakada (A cassava-based snack)
    TE Aruna, IF Bolarinwa, AO Raji, MA Balogun, M Sanni, OA Akintayo, ...
    Journal of Food Chemistry and Nanotechnology 7 (3), 54-59 , 2021
    2021
    Citations: 9
  • Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste
    SA Oyeyinka, SO Ayinla, CT Sanusi, OA Akintayo, AB Oyedeji, JO Oladipo, ...
    Journal of Food Processing and Preservation 44 (9), e14684 , 2020
    2020
    Citations: 9
  • Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
    MA Balogun, RN Ahmed, OA Akintayo, TE Aruna, MO Omovbude, T Shittu
    Ceylon Journal of Science 50 (3) , 2021
    2021
    Citations: 8
  • Faba bean utilization: past, present and future
    CE Ofoedu, OA Akintayo, SJ Zhou
    Faba bean: chemistry, properties and functionality, 301-329 , 2022
    2022
    Citations: 7