Olalekan J. Adebowale

Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels

Olalekan J. Adebowale, John R.N. Taylor, Henriëtte L. de Kock · LWT · 2020 · 54 citations

Nutrition, Wholegrain Sorghum Flour, Microwave Treatment +11

Effect of fermentation period on the chemical composition andfunctional properties of Pigeon pea (Cajanus cajan) seed flour

Olalekan J. Adebowale, K. Maliki · 2011 · 50 citations

Food Chemistry, Nutrition, Functional Properties +12

Effect of Blanching Time on Total Phenolic, Antioxidant Activities and Mineral Content of Selected Green Leafy Vegetables

Oluwaseun Peter Bamidele, Beatrice Mofoluwaso Fasogbon, Olalekan J. Adebowale et al. · Current Journal of Applied Science and Technology · 2017 · 46 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +9

Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack (<i>Kokoro</i>) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea (<i>Cajanus Cajan</i>) Seed

S.S. Akoja, Olalekan J. Adebowale, Olakunle Moses Makanjuola et al. · Journal of Culinary Science & Technology · 2016 · 16 citations

Nutrition, Functional Properties, Engineering +20

Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (<i>Artocarpus altilis</i>) Blends

Olalekan J. Adebowale, Hafeez A. Salaam, Olakunle M. Komolafe et al. · Journal of Culinary Science & Technology · 2016 · 10 citations

Food Chemistry, Nutrition, Quality Characteristics +12