Johnson Akinwumi Adejuyitan

Tigernut Processing: Its Food uses and Health Benefits

Johnson Akinwumi Adejuyitan · American Journal of Food Technology · 2011 · 146 citations

Nutrition, Engineering, Food Quality +7

Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria.

Johnson Akinwumi Adejuyitan, E.T. Otunola, E. A. Akande et al. · African Journal of Food Science · 2009 · 88 citations · Full text

Food Chemistry, Nutrition, Food Fermentation +9

Evaluating the quality characteristics of kunun produced from dry-milled sorghum

Johnson Akinwumi Adejuyitan · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2008 · 25 citations · Full text

Food Chemistry, Quality Characteristics, Traditional Beverage +13

Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)

Oluyemisi Elizabeth Adelakun, Johnson Akinwumi Adejuyitan, J. O. Olajide et al. · European Food Research and Technology · 2004 · 22 citations

Food Chemistry, Nutrition, Local Maize Snack +10

Flour composition and physicochemical properties of white and yellow bitter yam ( Dioscorea dumetorum ) starches

Samson A. Oyeyinka, Olubunmi F. Adeleke, Adegbola Oladele Dauda et al. · Industrial Crops and Products · 2018 · 21 citations

Food Chemistry, Dioscorea Dumetorum, Health Sciences +5