Omotola F. Olagunju

Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment

Omotola F. Olagunju, Olufunke Oluseyi Ezekiel, Adenike O. Ogunshe et al. · LWT · 2017 · 50 citations

Food Chemistry, Nutrition, Proximate Composition +10

Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc)

Omotola F. Olagunju, Nokuthula Peace Mchunu, Noël Durand et al. · LWT · 2018 · 34 citations

Bambara Groundnut, Food Fermentation, Vigna Subterranea +6

The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system

Oluwatosin Ademola Ijabadeniyi, Austin Govender, Omotola F. Olagunju et al. · Italian Journal of Food Science · 2021 · 27 citations · Full text

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +13

Effect of annealing on the functionality of Bambara groundnut (<i>Vigna subterranea</i>) starch–palmitic acid complex

Samson A. Oyeyinka, Rukayat Adegoke, Adewumi T. Oyeyinka et al. · International Journal of Food Science & Technology · 2017 · 24 citations

Engineering, Food Analysis, Food Biophysics +16

Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour

Samson A. Oyeyinka, Adetutu A. Adepegba, Toyin T. Oyetunde et al. · LWT · 2020 · 22 citations · Full text

Food Chemistry, Whole Wheat, Food Analysis +3