Abiodun Adekunle Olapade

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Citations	994	607
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Co-authors

Rahman AkinosoUniversity of IbadanVerified email at ui.edu.ng
Ogugua AworhProfessor of Food Technology, University of IbadanVerified email at mail.ui.edu.ng
Oladunmoye O.ODoctor of Food Science and Food ProcessingTechnologyVerified email at fiiro.gov.ng
Gabriel AdegokeProfessor of Food Microbiology and Food Safety, University of IbadanVerified email at mail.ui.edu.ng
DUPE TEMILADE OTOLOWOLecturer I, Mountain Top University, MFM Prayer City, Ogun StateVerified email at mtu.edu.ng
Kolawole FaladeProfessor of Food Technology, University of Ibadan, NigeriaVerified email at mail.ui.edu.ng
Gabriel Ifeanyi OkaforDepartment of Food Science and Technololgy, University of Nigeria, Nsukka, Enugu State, NigeriaFVerified email at unn.edu.ng
Uchenna Emmanuel UmeohiaUniversity of IbadanVerified email at heineken.com
Oladele, Samouel OlugbengaThe Federal University of Technology, AkureVerified email at futa.edu.ng
Dele RaheemResearcherVerified email at ulapland.fi
Oluwatooyin Faramade Oludahunsi (F...Professor of Food Science & Technology, Federal University of Technology AkureVerified email at futa.edu.ng
OLAYINKA RAMOTA KarimProfessor of Food Science and TechnologyVerified email at unilorin.edu.ng
Wasiu Awoyale (PhD)Department of Food Science and Technology, Kwara State University, MaleteVerified email at kwasu.edu.ng
Taofik Akinyemi ShittuFederal University of Agriculture, AbeokutaVerified email at funaab.edu.ng

Abiodun Adekunle Olapade

Professor of Food Technology, University of Ibadan, Ibadan +2348023418735, aa.olapade Ibadan Nigeria

Verified email at ui.edu.ng - Homepage

Food Processing Food Extrusion Food Preservation Food Packaging Cereal Technology


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Evaluation of some physical–chemical properties of wheat, cassava, maize and cowpea flours for bread making OO Oladunmoye, R Akinoso, AA Olapade Journal of Food Quality 33 (6), 693-708, 2010	156	2010
Evaluation of cookies produced from blends of wheat, cassava and cowpea flours AA Olapade, MA Adeyemo International Journal of Food Studies 3 (2), 175-185, 2014	96	2014
Characterization of common Nigerian cowpea (Vigna unguiculata L. Walp) varieties AA Olapade, GI Okafor, AU Ozumba, O Olatunji Journal of Food Engineering 55 (2), 101-105, 2002	61	2002
Bread making potential of composite flour of wheat-acha (Digitaria exilis Staph) enriched with cowpea (Vigna unguiculata L. Walp) flour AA Olapade, OB Oluwole Nigerian Food Journal 31 (1), 6-12, 2013	58	2013
Production and evaluation of flours and crunchy snacks from sweet potato (ipomea batatas) and maize flours AA Olapade, OA Ogunade International Food Research Journal 21 (1), 203-208, 2014	51	2014
Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour. AA Olapade, YO Babalola, OC Aworh International Food Research Journal 21 (5), 2014	47	2014
Quality Attributes of Biscuit from Acha (Digitaria exilis) Flour Supplemented with Cowpea (Vigna unguiculata) Flour AA Olapade, OC Aworh, OB Oluwole African Journal of Food Science and Technology (ISSN: 2141-5455) 2 (9), 198-203, 2011	43	2011
Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of'moin-moin' AA Olapade, DO Adetuyi Nigerian Food Journal 25 (2), 150-157, 2007	43	2007
Physical, proximate and anti-nutritional composition of African yam bean (Sphenostylis stenocarpa) seeds varieties. GO Ajibola, AA Olapade	34	2016
Chemical and Nutritional Evaluation of Extruded Complementary Foods from Blends of Acha (Digitaria exilis stapf) and Cowpea (Vigna unguiculata L Walp) Flours. AA Olapade, OC Aworh International Journal of Food and Nutrition Science 1 (3), 4-8, 2012	33*	2012
Chemical and sensory evaluation of African Breadfruit (Treculia africana) seeds processed with alum and trona AA Olapade, UC Umeonuorah Nigerian Food Journal 32 (1), 80-88, 2014	32	2014
Evaluation of extruded snacks from blends of acha (Digitaria exilis) and cowpea (Vigna unguiculata) flours AA Olapade, OC Aworh Cigr E-journal 14 (3), 210-217, 2012	25	2012
Effect of processing method on the quality of cowpea (Vigna unguiculata) flour for akara preparation AA Olapade, JO Akingbala, AO Oguntunde, KO Falade Plant Foods for Human Nutrition 58 (3), 1-10, 2003	25	2003
Rheological properties and consumer acceptance of moin-moin premix AA Olapade, AU Ozumba, HM Solomon, O Olatunji, SO Adelaja Nigerian Food Journal 23 (1), 144-147, 2005	19	2005
Physical and chemical properties of Cassia sieberiana seeds. AA Olapade, OA Ajayi, IA Ajayi International Food Research Journal 21 (2), 767-772, 2014	18	2014
Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona AA Olapade, UC Umeonuorah IOSR Journal of Environmental Science, Toxicology and Food Technology 5 (5 …, 2013	17	2013
Physico-chemical properties of premixes for preparation of "akara" AA Olapade, PU Ugokwe, AU Ozumba, HM Solomon, O Olatunji, ... Nigerian Food Journal 22 (1), 54-59, 2004	17	2004
Physico-chemical properties and consumer acceptanceof instant cowpea (Vigna unguiculata) powder forcomplementary food AA Olapade, OB Oluwole, OC Aworh African Journal of Food Science and Technology 3 (4), 102-106, 2012	16*	2012
EVALUATION OF PLANTAIN AND COWPEA BLENDS FOR COMPLEMENTARY FOODS AA Olapade, KA Babalola, OC Aworh Agriculture & Food Journal of International Scientific Publications 3 (1 …, 2015	15	2015
Chemical and functional properties and performance of blends of water yam (Dioscorea Alata) and Soybean (Glycine Max) flours for water yam ball (Ojojo) preparation AA Olapade, FT Akinyanju American Journal of Chemistry 4 (3), 89-96, 2014	13	2014

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