African Journal of Food Science and Technology

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Adejuyitan Johnson Akinwumi

Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyostate, Nigeria

Publications

Research
Cooking quality and sensory evaluation of pasta made from wheat, orange fleshed sweetpotato and pigeon pea (Cajanus cajan)
Author(s): Ajiboye Tolulope Stella, Ade-Omowaye Beatrice Iyabo Olayemi, Adejuyitan Johnson Akinwumi and Arinkoola Akeem O*

Central Composite Design (CCD) of response surface methodology (RSM) was adopted to determine the effect of the wheat flour, OFSP (Mother,s Delight (MD) and King J (K.. View More»

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