Book of Proceeding: 11th Regional Food Science and Technology Summit Lagos 2025

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NAMES OF AUTHORS FOR ReFoSTS 2025

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

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

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

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

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

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

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

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

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

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

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

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

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)

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.

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

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

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
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
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

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

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

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

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

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

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

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