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1. Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

2. Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

3. Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution

4. Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

5. Macronutrient composition, amino acid profiles and acceptability of maize-based complementary foods enriched with defatted white melon seed and Moringa oleifera leaf powder

6. Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

7. Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes

8. Nutritional, antioxidant, angiotensin-converting-enzyme and carbohydrate-hydrolyzing-enzyme inhibitory activities of underutilized leafy vegetable: African wild lettuce (Lactuca taraxacifolia Willd)

9. Processed white melon seed flour: Chemical composition, antioxidant, angiotensin-1-converting and carbohydrate-hydrolyzing enzymes inhibitory properties

10. Nutritional Characteristics, Glycaemic Index and Blood Glucose Lowering Property of Gluten-Free Composite Flour from Wheat (Triticum aestivum), Soybean (Glycine max), Oat-Bran (Avena sativa) and Rice-Bran (Oryza sativa)

11. Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)

12. Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients

14. Safety Assessment of Locusta migratoria Powder Enriched Peanut-Based Ready-to-Use Therapeutic Foods (RUTF)

17. Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

18. Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends

19. Nutritional, antioxidant, angiotensin-converting-enzyme and carbohydrate-hydrolyzing-enzyme inhibitory activities of underutilized leafy vegetable: African wild lettuce (Lactuca taraxacifolia Willd)

20. Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

21. Mezcla de harinas para ratas. Informe nutricional y bioeficacia de acha (D. iburua & D. exilis) y harina de soja (Glycine max)

22. Evaluating the potential for utilising migratory locust powder (

23. Nutritional Composition, Glycaemic Properties and Anti-Diabetic Potentials of Cereal-Based Soy-Fortified Flours for Functional Dough Meal in Diabetic Induced Rats

24. Antioxidant and antihypertensive activities of wonderful cola (Buchholzia coriacea) seed protein and enzymatic protein hydrolysates

26. Structural and functional properties of Buchholzia coriacea seed flour and protein concentrate at different pH and protein concentrations

27. Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals

28. Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients

29. Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour

30. Determinants of Childhood Malnutrition and Consequences in Developing Countries

31. Nutrient composition, functional, sensory and microbial status of popcorn-based (Zea may everta) complementary foods enriched with cashew nut (Anacardiumoccidentale L.) flour

32. FORMULATION AND NUTRITIONAL QUALITY OF INFANT FORMULA PRODUCED FROM GERMINATED POPCORN, BAMBARA GROUNDNUT AND AFRICAN LOCUST BEAN FLOUR

33. Comparison of nutritional composition and anti‐nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea)

34. Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds

35. Weaning Foods and Their Impact on Child-Feeding Practices among Low-Income Nigerian Mothers

36. Evaluation of nutritional composition, sensory and physical property of home processed weaning food based on low cost locally available food materials

37. Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran

38. Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour

39. Protein quality, hematological properties and nutritional status of albino rats fed complementary foods with fermented popcorn, African locust bean, and bambara groundnut flour blends

40. Nutritional knowledge, nutrients intake and nutritional status of hypertensive patients in Ondo State, Nigeria

41. Nutritional status and intelligence quotient of primary schoolchildren in Akure community of Ondo state, Nigeria

42. Assessing exclusive breastfeeding practices, dietary intakes and body mass index (BMI) of nursing mothers in Ekiti State of Nigeria

43. Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds

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