Sumbo H. Abiose

Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment

Bridget Okiemute Omafuvbe, O. O. Shonukan, Sumbo H. Abiose · Food Microbiology · 2000 · 110 citations

Agriculture, Food Science, Microbiology +14

Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus

Bridget Okiemute Omafuvbe, Sumbo H. Abiose, O. O. Shonukan · Food Microbiology · 2002 · 78 citations

Agriculture, Biotechnology, Microbiology +16

Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (<i>Tetracarpidium conophorum</i>) defatted flour, protein concentrate and isolates

Saka O. Gbadamosi, Sumbo H. Abiose, Rotimi E. Aluko · International Journal of Food Science & Technology · 2012 · 51 citations

Agriculture, Biochemistry, Food Science +17

Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Hezekiah Adekanmi Adeniran, Sumbo H. Abiose, A. O. Ogunsua · Food and Bioprocess Technology · 2008 · 51 citations

Life Sciences, Food Science, Microbiology +14

The production of ‘Kpaye’ – a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

Bridget Okiemute Omafuvbe, Sumbo H. Abiose, O.O Adaraloye · International Journal of Food Microbiology · 1999 · 36 citations

Agriculture, Food Science, Ethnobotany +11