Author

Adelekan Aminat O

Professor of Food Science and Biotechnology, Bells university of Technology, Ota, Ogun State - Cited by 403 - Food science and Technology - Biotechnology - Nutrition

Biography

Adelekan Aminat O from the Department of Food Science and Technology, Bells University of Technology.His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals. 
Title
Cited by
Year
Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour
AO Sobowale, TO Olurin, OB OyewoleAfrican Journal of Biotechnology 6 (16), 2007200
101
2007
The effect of pretreatment of plantain (Musa parasidiaca) flour on the pasting and sensory characteristics of biscuit
N Arisa, A Adelekan, A Alamu, E OgunfoworaInternational Journal of Food and Nutrition Science 2 (1), 10-24, 2013201
65
2013
Production of Ogi from germinated sorghum supplemented with soybeans
AO Adelekan, OB OyewoleAfrican Journal of Biotechnology 9 (42), 7114-7121, 2010201
49
2010
Nutritional, microbiological and sensory characteristics of malted soy-kunu zaki: an improved traditional beverage
AO Adelekan, AE Alamu, NU Arisa, YO Adebayo, AS DosaScientific Research Publishing, 2013201
41
2013
Mathematical modelling of drying characteristics of blanched field pumpkin (Cucurbita pepo L) slices.
TO Olurin, AO Adelekan, WA OlosundeAgricultural Engineering International: CIGR Journal 14 (4), 246-254, 2012201
27
2012
Chemical and sensory qualities of gari fortified with groundnut flour
NU Arisa, OB Omosaiye, AO Adelekan, A Alabi-Mac FoyAfrican Journal of Food Science and Technology 2 (5), 116-119, 2011201
18
2011
Production and acceptability of fruits enhanced zobo drink
AO Adelekan, NU Arisa, AE Alamu, YO Adebayo, GJT PopoolaFood Science and Technology Letters 5 (1), 46, 2014201
16
2014
Bread-making potential of heat-moisture treated cassava flour-additive complexes
OE Dudu, Y Ma, A Adelekan, AB Oyedeji, SA Oyeyinka, JW OgungbemiLWT 0, 109477, 2020202
13
2020
Bacterial succession studies during fermentation of African locust bean (Parkia biglobosa) to iru using molecular methods
A Adelekan, E NwadiutoBritish Biotechnology Journal 2 (1), 49-59, 202
12
2012
Effect of pretreatment of plantain (Musa Parasidiaca) flour on the pasting and sensory characteristics of Biscuit Product
NU Arisa, A Adelekan, AE Alamu, E OgunfoworaPakistan Journal of Food Sciences 23 (1), 43-51, 2013201
11
2013
Effect of enrichment of trifoliate yam flour with pumpkin seeds flour on the pasting characteristics and the acceptability of its product
O Adelekan Aminat, U Arisa Ngozi, A Adediran, OF RachealJ Food Process Technol 4 (283), 2, 2013201
9
2013
EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR
AO Sobowale, OB OyewoleJournal of food processing and preservation 32 (4), 560-570, 2008200
9
2008
Chemical Composition and Microbiological Quality of Baobab (Adansonia digitata) Fruit Fortified Yoghurt
AO Adelekan, AA SalehNigerian Journal of Microbiology 34 (1), 4998-006, 2020202
5
2020
Composition and Sensory Quality of Sweet Potato Crisps as Influenced by Pre-frying Treatment
GO Fetuga, AO Odulaja, AO AdelekanJournal of Natural Sciences Engineering and Technology 12 (2), 99-107, 2013201
4
2013
The Use of African Yam Beans and Shrimps in the Production of Maize-Based Cereal Blends
O Aminat, U Ngozi, L OONutrition & Food Sciences, 2012201
3
2012
Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours
NU Arisa, A Adelekan, OO Malomo, OE DuduAfrican Journal of Food Science and Technology 8 (5), 67-7, 2017201
3
2017
Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi
AO Adelekan, EA Alamu, BE DaramolaCroatian journal of food science and technology 13 (), 10-0, 010
2
2021
Assessment of the microbial hazardous status of cold-smoked Atlantic Cod, Gadus morhua, retailed in some selected markets in Ota, Ogun State, Nigeria
CT Kester, AO Adelekan, DJ AjoseAfrican Journal of Microbiology Research 6 (18), 3970-3975, 010
2
2012
Physico-chemical, nutritional and sensory characteristics of chin-chin made from trifolate yam (Dioscoreadumentorum) flour enriched with pumpkin seeds (Telfaria occidentalis) flour
AO Adelekan, NU Arisa, FR OgunseyeApplied Tropical Agriculture 1 (), 44-5, 01601
2
2016
Antioxidant activities of exopolysaccharides produced by lactic acid bacteria isolated from commercial yoghurt samples
AO Adelekan, TO Olurin, AO EzeaniAdvances in Microbiology 0 (08), 359, 2020202
1
2020

Referred From: https://scholar.google.com/citations?user=Wx7hwT0AAAAJ&hl=en

Cited by
Citations 403
h-index 10
i10-index 10
Open Access Journals