Adebanjo, L. A.*    

Firstname:L. A.* 
Surname:Adebanjo 
Email: 
Institute:Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria. 
Homepage: 

5 publications (0 read)





Publications as Author



2021

Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments, Alamu, E. O., Olatunde, G. O.*, Adegunwa, M.*, Adebanjo, L. A.*, Awoyinfa, O. C.* and Soyoye, J. B.*, in: Cogent Food & Agriculture, volume 7, number 1, pages 1-16, ISSN 2331-1932, 2021. [DOI]
 

2020

Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours, Adegunwa, M.*, Ayanlowo, J. E.*, Olatunde, G. O.*, Adebanjo, L. A.* and Alamu, E. O., in: Cogent Chemistry, volume 6, number 1: 1767017, pages 1-15, ISSN 2331-2009, 2020. [DOI]
 
Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- production, nutritional and sensory attributes, Adebanjo, L. A.*, Olatunde, G. O.*, Adegunwa, M.*, Dada, O. C.* and Alamu, E. O., in: Cogent Food & Agriculture, volume 6, number 1: 1733332, pages 1-16, ISSN 2331-1932, 2020. [DOI]
 

2019

Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum), Adegunwa, M.*, Bamidele, B. O.*, Alamu, E. O. and Adebanjo, L. A.*, in: Journal of Culinary Science & Technology, pages 1-15, ISSN 1542-8052, 2019. [DOI]
 
Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour, Adegunwa, M.*, Oloyede, I. O.*, Adebanjo, L. A.* and Alamu, E. O., in: Cogent Food & Agriculture, volume 5, number -: 1631582, pages 1-17, ISSN 2331-1932, 2019. [DOI]