NAMES OF AUTHORS FOR ReFoSTS 2025

1. Abodunrin J.O and Jimoh M.O : Quality Evaluation of Breakfast Cereal Produced from Broken Brown Rice, Bambara Nut and Bryophyllum Pinnatum Extract

2. Abegunde, T.A.; Bolaji O.T.; Abdus-Salaam R.B.; Ogunsola.A.O; Ogunji. L.O and Oluokun, C.O: Proximate Composition of Ekuru Produced from White Beans, Navy Beans, Soybeans and African Yam Beans

3. Owolabi S. O , Ganiyu A.A and Abodunrin J. O: Nutritional and Sensory Evaluation of Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones

4. Owolabi S. O, Ganiyu A.A, Abodunrin J. O and Osokolo. E : Chemical And Sensory Evaluation of Chin-Chin Developed from                                                                                     Rice, Cowpea and Wheat Flour Blends

5. Osmond Nelson Nwose: In Vitro Digestibility of Gluten-Free Water Yam Bread: Influence of Instant Flour Particle Size and Yam Variety

6. Tajudeen R.A and Dudu O.E : Impact on Chemical, Shelf Stability and Sensory Quality of Fermented African Locust Beans Powder By Optimisation of Salt And Spices Blends

7. Ibrahim K. O., Omoyajowo A. O., Akinola M. O. And Akintola I. E: Antinutrient Content of Composite Flour and Gruel Made from Lafun and Corn Flour

8. Ajayi O.A, Ayanda S.I, Alimi J.P, Shehu A, Ariyo O.D, Kurrah I.A, Mumeen A.Y: Antimicrobial Activity of Some Anthraquinone Compounds against Selected Spoilage Organisms of Maize

9. Ogunmoyela O.A.B, Adelekan A.O, Olotu T.A: Optimization of Processing Condition for the Production of Complementary Flakes Using Selected Biofortified Vitamin A Crops

10. Omoyajowo Adetola O., Ibrahim Kudirat O., and Jegede Okikiolu A: Proximate Composition and Sensory Characteristics of Cowpea flour Enriched with African Walnut (Tetracarpidium conophorum)

11. Oguntade, F. S., Uzo-Peters, I., Jokodola, T. T.: Effect of Aframomum danielli on the Proximate and Chemical composition of Robo Snack

12. Asieba L.N, Ogunmoyela O.B and Alamu, E.A: Amino acid profile of an indigenous maize pudding (ukpo-oka) enriched with pigeon pea.

13. Asieba L.N, Osokolo E. and Efuribe N.E: Mineral properties of optimized maize-pigeon pea flour blend for the production of enriched ukpo-oka (a maize-based steamed pudding)

14. Abiodun, O. A., Uzeh, R. E., Imade, A. A. Ganiyu, A. A., Familola, O. E., Familola, O. T.,  Sarumi, B. B., Atanda, M. T., and Adekiya, P. O: Antagonistic Impact of Isolated Lactic Acid Bacteria from Fish Gut on Mycoflora Obtained from Fish Feeds.

15. Arowosola, T.A., Asieba, N.L., Adeyilola, O.D., Alake, O.T., Familola, O.T., Afolabi, T.O., Oladunmoye, O.O., Oluwole, O.B: The effect of processing methods on the functional properties of Sorghum-Pigeon pea flour blends

16. Ogunji, A.O., Kosoko, S.B., Atanda, M.T., Bamidele, M.J., Osibanjo, A.A., Oluwole, O.B. and Tutuwa, J.: Comparative Assessment of The Colour Parameters of Deep-Fried Cowpea Chips – “Akara Ogbomosho”: Commercial vs. Laboratory-Developed Samples

18. Solana O. I., Olaleru I. F., Fakile O. D., Okolosi J. E., Ariyo D. O., Odesanmi O. D: Chemical, Functional and Sensory Properties of Gluten-Free Biscuits Produced from of Cassava (Lafun) Flour Enriched with Defatted Peanut Flour
19. Arosoye, O.O, Shittu, T.A, Sanni, L.O., Oluwatosin, B.O: Fatty Acid Composition of Fat Tissue (Tallow) of West Africa Dwarf, Kalahari Red and CrossBreed KALAWAD Goat
20. Arosoye, O.O, Shittu, T.A, Sanni, L.O., Oluwatosin, B.O: Amino Acid Profile of Skin Hydrolysates of Some Breeds of African Goat Obtained Through Enzymatic Hydrolysis

20. Adebayo-Oyetoro A.O, Gabson, O.D, Adebayo, O.D, Fatoiki, A.A, Alake, E.O, Kupoluyi A.O, Ayoola, O.P: Production and Proximate Composition of Chin-Chin from Wheat Flour and Matured Unripe Banana (Musa acuminata) Flour

21. Alaba I. and Arisa N.U: Proximate Composition and Sensory Acceptability of African Yam Bean Seasoning Cube

22. Adesala S.O, Oyeniyi, F.O, Ayoola O.T, Ozoemenam J.I, Ayo-Aroge J.G, Kupoluyi, A.O: Organoleptic Assessment of Groundnut Cake (Kulikuli) Enriched with Moringa oleifera

23. Arosoye, O.O, Shittu, T.A, Sanni, L.O., Oluwatosin, B.O: Review on Sensory Profile of Liver Hydrolysates from Some African Goat Breeds Obtained Through Enzymatic Hydrolysis

24. Arosoye, O.O, Shittu, T.A, Sanni, L.O., Oluwatosin, B.O: Review on Amino Acid Profiles of Liver Hydrolysates of Some African Goat Breeds Obtained Through Enzymatic Hydrolysis

25. Apotiola, Z.O., Bolaji, O.T., Abegunde, T.A., Adebiyi O.O. and Adeyemi, I. B: Mineral Element Changes In Canned Amarathus cruentus (Tete) In Brine

26. Ojo, T. I., Ogunmoyela, O. B., Olaleye-Haroun, O. S: Effect of Different Drying Methods on the Vitamin and Mineral Component of Ginger (Zingiber Officinale Roscoe)

LIST OF EDITORIAL COMMITTEE

1. Dr. Abiodun O. ADEBAYO-OYETORO Head, Editorial Committee
2. Dr. Titilayo ABEGUNDE
3. Dr. Abiodun O. KUPOLUYI
4. Dr. Bisola O. AKINMOSIN

LIST OF REVIEWERS

1. Dr. Abiodun O. ADEBAYO-OYETORO
2. Dr. Olusola BOLAJI
3. Dr. Titilayo ABEGUNDE
4. Dr. Olawale P. OLATIDOYE
5. Dr. Abiodun O. KUPOLUYI
6. Dr. Oluwapelumi OLOSUNDE
7. Dr. Rofiat B. ABDUS-SALAAM
8. Dr. Opeyemi FALOYE
9. Dr. Bisola O. AKINMOSIN