All Stories

  1. Unlocking the Cassava Value Chain: Assessment of Technical Needs for Sustainable Agro-Processing in Urban and Rural DRC

    Article • Agriculture, February 2026, MDPI AG

    Prof. Abdul-Rasaq A Adebowale

  2. Thermal, functional, and pasting characteristics of flours from selected millet varieties in Nigeria

    Article • Nigerian Journal of Nutritional Sciences, February 2025, African Journals Online (AJOL)

    Prof. Abdul-Rasaq A Adebowale

  3. Development, Chemical Composition, Textural Characterization and Sensory Acceptability of Oyster or Big Cup Mushroom Incorporated Chicken Meatloaves

    Article • Journal of Culinary Science & Technology, September 2024, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  4. Ogi: A prominent traditional cereal product of South Western Nigeria

    Article • January 2024, Elsevier

    Prof. Abdul-Rasaq A Adebowale

  5. Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

    Article • Sustainable Food Technology, January 2024, Royal Society of Chemistry

    Prof. Abdul-Rasaq A Adebowale

  6. Tacca Tuber Starch—A Potential Substrate for Enzymatic Production of Glucose Syrup

    Article • Starch - Stärke, October 2022, Wiley

    Prof. Abdul-Rasaq A Adebowale

  7. Enhancing the Shelf-Life of Fresh Cassava Roots: A Field Evaluation of Simple Storage Bags

    Article • Processes, March 2021, MDPI AG

    Prof. Abdul-Rasaq A Adebowale

  8. Effect of Packaging Materials on the Colour, Foaming Properties and Shelf Life of Foam-Mat-Dried Starch–Albumen Powder

    Article • Journal of Packaging Technology and Research, March 2021, Springer Science + Business Media

    Prof. Abdul-Rasaq A Adebowale

  9. Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack

    Article • Journal of Culinary Science & Technology, February 2021, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  10. Quality of cassava flour as affected by age at harvest, cropping system and variety

    Article • Agricultura tropica et subtropica, December 2020, De Gruyter

    Prof. Abdul-Rasaq A Adebowale

  11. Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil

    Article • Legume Science, September 2020, Wiley

    Prof. Abdul-Rasaq A Adebowale

  12. Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages

    Article • Journal of Culinary Science & Technology, August 2020, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  13. Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

    Article • Journal of Food Measurement & Characterization, March 2020, Springer Science + Business Media

    Prof. Abdul-Rasaq A Adebowale

  14. Effect of drying methods on the sorption isotherms of plantain flour

    Article • Croatian Journal of Food Science and Technology, November 2019, Faculty of Food Technology Osijek

    Prof. Abdul-Rasaq A Adebowale

  15. Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology

    Article • Cogent Food & Agriculture, August 2019, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale, Sururah Nasir

  16. Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

    Article • Cogent Food & Agriculture, May 2019, Taylor & Francis

    Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale, Dr Adegoke H Bakare, Dr. Emmanuel Oladeji Alamu

  17. Safety of Yam-Derived (Dioscorea rotundata) Foodstuffs—Chips, Flakes and Flour: Effect of Processing and Post-Processing Conditions

    Article • Foods, January 2019, MDPI AG

    Prof. Abdul-Rasaq A Adebowale

  18. Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

    Article • Food Science & Nutrition, December 2018, Wiley

    Prof. Abdul-Rasaq A Adebowale

  19. The antinutritional and vitamin composition of high-quality yam flour as affected by yam specie, pretreatment, and drying method

    Article • Food Science & Nutrition, October 2018, Wiley

    Prof. Abdul-Rasaq A Adebowale

  20. Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design

    Article • Quality Assurance and Safety of Crops & Foods, September 2018, Wageningen Academic Publishers

    Mr Gbemisola J. Fadimu , Prof. Abdul-Rasaq A Adebowale

  21. Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

    Article • Journal of Culinary Science & Technology, July 2018, Taylor & Francis

    Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale, Dr. Emmanuel Oladeji Alamu

  22. Development of an Optimized Cassava Starch-Based Custard Powder

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Dr wasiu AWOYALE, Prof Taofik A Shittu, Dr Abdul-Rasaq Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale

  23. Influence of Storage Conditions and Packaging Materials on Some Quality attributes of Water Yam Flour

    Article • Cogent Food & Agriculture, September 2017, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  24. Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

    Article • Food Science & Nutrition, August 2017, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Prof Taofik A Shittu, Prof. Abdul-Rasaq A Adebowale

  25. Adsorption isotherms and thermodynamics properties of water yam flour

    Article • Quality Assurance and Safety of Crops & Foods, March 2017, Wageningen Academic Publishers

    Prof. Abdul-Rasaq A Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA, Hamid Owo

  26. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour

    Article • Journal of Food Processing and Preservation, January 2017, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Prof. Abdul-Rasaq A Adebowale

  27. Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

    Article • Journal of Food Processing and Preservation, November 2016, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Dr Olajide P Sobukola, Prof. Abdul-Rasaq A Adebowale

  28. Screening of some cassava starches for their potential applications in custard and salad cream productions

    Article • Journal of Food Measurement & Characterization, October 2016, Springer Science + Business Media

    Dr wasiu AWOYALE, Prof. Abdul-Rasaq A Adebowale

  29. Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

    Article • Cogent Food & Agriculture, October 2016, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  30. Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack

    Article • Journal of Food Processing and Preservation, September 2016, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Prof. Abdul-Rasaq A Adebowale

  31. Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design

    Article • Journal of Food Process Engineering, September 2016, Wiley

    Dr Olajide P Sobukola, Dr Adegoke H Bakare, Prof. Abdul-Rasaq A Adebowale

  32. Quality Evaluation of Snacks Produced from Blends of Unripe Plantain, Bambara Groundnut and Turmeric Flour

    Article • Journal of Food Processing and Preservation, June 2016, Hindawi Publishing Corporation

    Prof. Abdul-Rasaq A Adebowale

  33. Rice processing in West Africa

    Article • Quality Assurance and Safety of Crops & Foods, June 2016, Wageningen Academic Publishers

    Prof. Abdul-Rasaq A Adebowale, Dr Abdul-Rasaq Adesola Adebowale

  34. Effect of ratooning process on the engineering properties of NERICA rice varieties

    Article • Quality Assurance and Safety of Crops & Foods, January 2016, Wageningen Academic Publishers

    Dr Abdul-Rasaq Adesola Adebowale, Prof. Abdul-Rasaq A Adebowale

  35. Evaluation of Some Quality Attributes of Noodles from Unripe Plantain and Defatted Sesame Flour Blends

    Article • Journal of Culinary Science & Technology, August 2015, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  36. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

    Article • Food Science & Nutrition, July 2015, Wiley

    Prof. Abdul-Rasaq A Adebowale

  37. Functional properties of yam flour

    Article • Food Science & Nutrition, July 2015, Wiley

    Dr Abdul-Rasaq Adesola Adebowale, Prof. Abdul-Rasaq A Adebowale

  38. Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks

    Article • Journal of Culinary Science & Technology, May 2015, Taylor & Francis

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  39. Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

    Article • Journal of Culinary Science & Technology, May 2015, Taylor & Francis

    Prof. Abdul-Rasaq A Adebowale

  40. Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

    Article • International Journal of Food Science & Technology, March 2015, Wiley

    Dr Abdul-Rasaq Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale

  41. Production and Quality Evaluation of Noodles From Sweet Potato Starch

    Article • Journal of Culinary Science & Technology, October 2014, Taylor & Francis

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  42. Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (Voandzeia subterranea) Flour

    Article • Journal of Food Processing and Preservation, October 2013, Wiley

    Dr Abdul-Rasaq Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale

  43. Mechanical and Sensorial Characteristics of Cassava and Yam Composite Starch Films

    Article • Journal of Food Processing and Preservation, October 2013, Wiley

    Dr Abdul-Rasaq Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale

  44. Chemical, mineral composition, and sensory acceptability of cocoyam‐based recipes enriched with cowpea flour

    Article • Food Science & Nutrition, March 2013, Wiley

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  45. DIVERSIFYING TRIFOLIATE YAM (DIOSCOREA DUMETORUM) UTILIZATION: EFFECT OF FRYING TEMPERATURE ON CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY OF FRIED CHIPS

    Article • Acta Horticulturae, March 2013, International Society for Horticultural Science (ISHS)

    Prof. Abdul-Rasaq A Adebowale

  46. EFFECT OF SOAKING PRE-TREATMENTS ON NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) FLOUR

    Article • Acta Horticulturae, March 2013, International Society for Horticultural Science (ISHS)

    Prof. Abdul-Rasaq A Adebowale

  47. Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite

    Article • American Journal of Food Technology, June 2012, Science Alert

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  48. Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour

    Article • American Journal of Biochemistry and Molecular Biology, March 2012, Science Alert

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  49. Fractionation and characterization of teff proteins

    Article • Journal of Cereal Science, November 2011, Elsevier

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  50. Effects of solid content and temperature on viscosity of tapioca meal

    Article • Journal of Food Science and Technology, April 2011, Springer Science + Business Media

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  51. Effect of variety and moisture content on some engineering properties of paddy rice

    Article • Journal of Food Science and Technology, December 2010, Springer Science + Business Media

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  52. Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties

    Article • International Journal of Food Science & Technology, August 2007, Wiley

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  53. Effect of cassava varieties on the sorption isotherm of tapioca grits

    Article • International Journal of Food Science & Technology, April 2007, Wiley

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  54. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

    Article • Food Science and Technology International, October 2005, SAGE Publications

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale

  55. The Influence of Palm Oil and Chemical Modification on the Pasting and Sensory Properties ofFufuFlour

    Article • International Journal of Food Properties, December 2004, Taylor & Francis

    Dr Abdul-Rasaq Adebowale, Prof. Abdul-Rasaq A Adebowale