| Issue Date | Title | Author(s) |
| 2023-07-22 | Anti-Nutrients Composition of Starch Isolated from Red and White Sorghum Cultivars Subjected to Different Steeping Time | Zubair, A. B; Ojo, M.O; 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. |
| 2024 | 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 |
| 2025-12-01 | Colour Profile, Functional Groups Characteristics and Heavy Metals of Red Food Colours Sold in Minna Main Market | Ojo, M.O; Yussuf, A.P; Zubair, A.B; Oyetunji, O.J; Akoh, B.A; Akinbunmi, H.B |
| 2025-12 | Colour Profile, Functional Groups Characteristics and Heavy Metals of Red Food Colours Sold in Minna Main Market. | Ojo, M.O; Yussuf, .A.P; Zubair, A.B; Oyetunji, O.J; Akoh, B.A; Akinbunmi, H.B. |
| 2023-10 | Effects of Acha-Cowpea-Carrot Based Couscous on the Hematological and Liver profile of Wistar Rat | Ayo, J.A; Ojo, M.O; Ayo, V.I; Ankeli, J.A |
| 2025-06-27 | Evaluation of the Physicochemical and Antioxidants Properties of Freeze-Dried Beetroot Colourants Extract Using Different Levels of Citric Acid | Omolade, T.J; Ojo, M.O; Yakubu, C.M; Zubair, A.B; Audu, Y |
| 2025-06 | Evaluation of the Physicochemical and Antioxidants Properties of Freeze-Dried Beetroot Colourants Extract Using Different Levels of Citric Acid. | Omolade, T.J.; Ojo, M.O; Yakubu, C.M.; Zubair, A.B.; Audu, Y |
| 2025-11-07 | Optimization of Foam Mat Drying Conditions of Black Plum (Vitex doniana) for Improved Amino acid Composition | Zubair, A.B; Malomo, S.A; Oludahunsi, O.F; Ojo, M.O; Usman, F.B |
| 2025-11-07 | Optimization of Foam Mat Drying Conditions of Black Plum (Vitex Doniana) for Improved Amino Acid Composition. | Zubair, A.B.; Malomo, S.A; Oludahunsi, O.F.; Ojo, M.O; Usman, F.B |
| 2024-10 | Physical and Sensory Properties of Multigrain and Mushroom (P. Pulmonarius) Gluten-Free Biscuits | Ojo, M.O; Zubair, A.B.; Mamman, Z.; Femi, F.A.; Omolade, T.J.; Alabi, F.O.; Umar, H.A.; Ayo, J.A.; Elisha, J.S.; Aondoungwa, U |
| 2024-10 | Physical and sensory Properties of multigrain and Mushroom (P.pulmonaris) Gluten-free Biscuits. | Ojo, M.O; Zubair, A.B; Mamman, Z; Femi, F.A; Omolade, T.J; Alabi, F.O; Umar, H.A; Ayo, J.A; Elisha, J.s; Aondoungwa, U |
| 2023-10 | Phytochemical Composition And Sensory Propertiesof Peanut Bar (Kulikuli) Produced With Date Powder As Sugar Substitute | Ojo, M.O; Yussuf, P.A; Balogun, A.A; Zubair, A.B; Ogunbade, B.A; Emmanuel, Wadai |
| 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. |
