Makinde Folasade Maria
Makinde Folasade Maria
Lecturer I, Bowen University
Verified email at bowenuniversity.edu.ng - Homepage
Title
Cited by
Cited by
Year
Nutrient composition and effect of processing treatments on anti nutritional factors of Nigerian sesame (Sesamum indicum Linn) cultivars
FM Makinde, R Akinoso
International Food Research Journal 20 (5), 2293, 2013
502013
Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria
FM Makinde, R Akinoso
Acta Scientiarum Polonorum Technologia Alimentaria 13 (3), 309-319, 2014
402014
Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours
FM Makinde, R Akinoso
International Food Research Journal 21 (4), 1635, 2014
352014
Physico-chemical and Microbial Quality of Sorghum–based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)
FM Makinde, AT Lapido
Journal of Agricultural Research and Development 11 (1), 200-206, 2012
232012
Effects of processing treatments on nutritional quality of raw almond (Terminalia catappa Linn.) kernels
MM Folasade, OS Subomi
Advances in Applied Science Research 7, 1-7, 2016
62016
Effect of fermentation containers on the chemical composition of fermented sesame (Sesamum indicum L) seeds
FM Makinde, R Akinoso, AO Adepoju
African Journal of Food, Agriculture, Nutrition and Development 13 (1), 7122 …, 2013
52013
Influence of processing treatments on quality of vegetable milk from almond (Terminalia catappa) kernels
MF Maria, AT Victoria
ACTA Sci. Nutr. Health 2 (6), 37-42, 2018
42018
Quality characteristics of biscuits produced from composite flours of wheat, corn, almondand coconut
FM Makinde, AA Taibat
Annals Food Sci Technol 19, 216-225, 2018
42018
Influence of roasting techniques on chemical composition and physico-chemical properties of sesame (Sesamum indicum) seed flour and oil
FM Makande, AO Adetutu, GO Olorunyomi
Applied Tropical Agriculture 21 (2), 25-31, 2016
42016
The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends
F MAKINDE, AO EYITAYO
Croatian journal of food science and technology 11 (1), 21-29, 2019
32019
Influence of margarine and/or coconut oil of quality of bread prepared from wheat flour
FM Makinde, O Makanjuola
Asian Journal of Plant Science and Research 7 (1), 23-30, 2017
12017
Nutritional, physico-chemical and sensory properties of Robo (A Nigerian traditional snack) made from sesame (Sesamum indicum Linn) seed
FM Makinde, S Ibim
Nigerian Food Journal 33 (2), 88–95, 2015
12015
Impact of cooking time on the nutritional profile of sesame milk
FM Makinde, AO Akande, OF Olagunju
African Journal of Food Science 8 (10), 504-509, 2014
12014
Effect of Post-Dehulling Treatments on Anti-Nutritional and Functional Properties of Cowpea (Vigna Unguiculata) Flour
FM Makinde, OO Abolarin
Journal of Applied Sciences and Environmental Management 24 (9), 1641-1647, 2020
2020
QUALITY PROFILE OF CASSAVA TAPIOCA SUPPLEMENTED WITH FULL FAT ALMOND (Terminalia catappa) SEED FLOUR
FM MAKINDE, R OLAYIWOLA
Journal of Advances in Food Science & Technology, 28-35, 2016
2016
Croatian Journal of Food Science and Technology
FM MAKINDE, AO EYITAYO
Effect of Substitution of Chicken Egg with Duck Egg on Biscuit Quality
FM Makinde, KD Awoyera, AO Oguntunji
Sustainable Food Production, 38, 0
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