| Issue Date | Title | Author(s) |
| 2023 | Anti-Nutrients Composition of Starch Isolated from Red and White Sorghum Cultivars Subjected to Different Steeping Time | Zubair, A.B; Ojo, Mofoluwaso Olufunmilola; Femi, F.A; Maxwell, Y.M.O.; Isah, L.R.; Owheruo, J.O. |
| 2024-08 | Chemical Composition And Functional Properties Of Whole Wheat (Triticum Durum) And Defatted Sesame Seeds Composite Flour Blends | Ojo, M.O; Femi, F.A; Zubair, A.B.; Audu, Y.; Maxwell, Y.M.O.; Lawal, K.; Obi, F.A.; Alabi, F.O; Ayo, J.A.; Bashir, R.Y.; Ibrahim, A.U; Salihu, R. |
| 2020-12 | Chemical, Physical and Sensory Properties on the Keeping Quality of Wheat-Groundnut Protein Concentrate Bread | Maxwell, Y.M.O.; Onyeka, D.E.; Zubair, A.B.; FEMI, Fortune Abidemi; Jiya, M.J.; Ocheme, O.B. |
| 2022-06 | COMPARATIVE EVALUATION OF DIFFERENT CATEGORIES OF COMMERCIAL TISANES (HERBAL TEAS) IN NIGERIA | James, S.; Ndife, J.; Yakubu, C.M.; Akinsoji, L.; Baba, A.I.; Audu, Y.; Maxwell, Y.M.O. |
| 2019-10 | The Effect of Addition of Processed African Yam Bean on the Functional and Sensory Properties of Millet-Based Infant Formula | Maxwell, Y.M.O.; Onyeagoro, S.C.; FEMI, Fortune Abidemi; Zubair, A.B.; Jiya, M.J.; James, S. |
| 2020-10 | Effect of Drying Method on the Functional Properties of Some Local Spices | Zubair, A.B.; Maxwell, Y.M.O.; FEMI, Fortune Abidemi; Azeez, S.O.; Jiya, M.J.; Isah, L.R. |
| 2020-12 | Effect of Traditional Extraction Methods on the Physico-Chemical Properties and Sensory Attributes of Sunflower (Helianthus annuus L) Seed Oil | Zubair, A.B.; Maxwell, Y.M.O.; FEMI, F.A.; Azeez, S.O.; Jiya, M.J.; Isah, L.R. |
| 2022-06 | EFFECTS OF BUTYLATED HYDROXYTOLUENE ON THE QUALITY OF PRESERVED KULIKULI, A NIGERIAN SNACK | James, S.; Ndife, J.; Yakubu, C.M.; Akinsoji, L.; Baba, I.A.; Audu, Y.; Maxwell, Y.M.O. |
| 2022-07-25 | Effects of Processing Methods on Total Phenolic, Total Flavonoid and Antioxidant Capacities of Moringa Seeds | James, S.; Yakubu, C.M.; Maxwell, Y.M.O.; Audu, Y.; Bankole, B.M.; Lawal, B.S. |
| 2022-07-25 | Effects of Processing Methods on Total Phenolic, Total Flavonoid and Antioxidant Capacities of Moringa Seeds | James, S.; Yakubu, C.M.; Maxwell, Y.M.O.; Audu, Y.; Bankole, B.M.; Lawal, B.S. |
| 2018 | Nutritional, Shelf Stability and Production Cost of Powdered Alternative Ready-to-Use Therapeutic Foods (ARUTFs) based on Nigerian Traditional Diets | EKUNDAYO, Fortune Abidemi; Maxwell, Y.M.O.; Akinmoladun, O.F.; Fadupin, G.T.; Akinyele, I.O. |
| 2020-06-29 | Proximate, Mineral and Functional Properties of Maize Starch Complemented with Defatted Sesame Seed Flour | Zubair, Adeiza Bashir; Maxwell, Y.M.O.; FEMI, Fortune Abidemi; Azeez, S.O.; Jiya, M.J.; Isah, I.R.; Owheruo, J.O. |
| 2024-08 | This study assessed the chemical composition and functional properties of flour blends produced from whole wheat and defatted sesame seeds flour blends formulated in respective percentages ratio of 100:00 (WF), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100 % (WF) served as the control and standard analytical protocols were used. The results showed an increase in crude protein (12.93-22.07 g/100g), crude fat (2.82 – 6.92 g/100g), ash (1.90 – 3.06 g/100 g) and crude fibre (8.03 – 9.45 g/100 g) with increase in defatted sesame seed flour substitution. The micronutrients results were lowest in the control (WF) and highest at WDS4 with values ranging between 26.74 to 158.45 mg/100g, 3.11 to 17.87 mg/100g and 79.84 to 260.75 mg/100g for calcium, sodium and potassium respectively. While Vitamin B6 and Vitamin E ranged between 0.20 to 1.24 mg/100g and 2.30 to 13.84 mg/100g signifying an approximate increase of 520 % and 502 % respectively. The whole wheat flour exhibited higher peak viscosity and breakdown viscosity of 3265 cP and 1414 cP than the composite flours. Also, the pasting temperature and pasting time decreased with increase in substitution of defatted sesame seeds flours. These results showed that the defatted sesame seeds substitution of up to 20 % improved the nutritional value and the functional properties which could be advantageous and this justifies the use of defatted sesame seeds and whole wheat flour in bakery and food system in general | Ojo, M.O; Femi, F.A; Zubair, A.B; Audu, Y.; Maxwell, Y.M.O.; Lawal, F.A.; Obi, F.O.; Alabi, J.A.; Ayo, R.Y.; Bashir, A.U.; Salihu, R. |
