Oyedele, H. A.    

Firstname:H. A. 
Surname:Oyedele 
Email: 
Institute:IITA 
Homepage:http://www.iita.org 
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8 publications (0 read)





Publications as Author



2022

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations, Alamu, E. O., Adesokan, M., Awoyale, W., Oyedele, H. A., Fawole, S., Asfaw, A. and Maziya-Dixon, B., in: Heliyon, volume 8, number 12: e11690, pages 1-7, ISSN 2405-8440, 2022. [DOI]
 
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach, Awoyale, W., Oyedele, H. A., Adesokan, M., Alamu, E. O. and Maziya-Dixon, B., in: Frontiers in Sustainable Food Systems, volume 6, number 6: 984687, pages 1-18, ISSN 2571-581X, 2022. [DOI]
 
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Adesokan, M., Alamu, E. O. and Maziya-Dixon, B., in: International Journal of Food Properties, volume 25, number 1, pages 326-343, ISSN 1094-2912, 2022. [DOI]
 

2021

Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Alamu, E. O. and Maziya-Dixon, B., in: Journal of Culinary Science & Technology, pages 1-17, ISSN 1542-8052, 2021. [DOI]
 
Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Alamu, E. O. and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 7, number 1: 1883827, pages 1-24, ISSN 2331-1932, 2021. [DOI]
 
Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba), Awoyale, W., Oyedele, H. A., Adenitan, A. A., Adesokan, M., Alamu, E. O. and Maziya-Dixon, B., in: Journal of Food Processing and Preservation, number -: e16115, pages 1-14, ISSN 0145-8892, 2021. [DOI]
 

2020

The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods, Awoyale, W., Oyedele, H. A. and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 6, number -: 1823595, pages 1-20, ISSN 2331-1932, 2020. [DOI]
 
Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials, Awoyale, W., Oyedele, H. A. and Maziya-Dixon, B., in: Journal of Food Processing and Presevation, pages 1-13, ISSN 0145-8892, 2020. [DOI]