Physical properties and water absorption kinetics of three varieties of Mucuna beans by Ajibola B. Oyedeji, Olajide P. Sobukola, Ezekiel Green, Oluwafemi A. Adebo

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Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea by Opeolu. M. Ogundele, Ayooluwa. T. Akintola, Beatrice M. Fasogbon, Oluwafemi.A. Adebo

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Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology by Opeolu M. Ogundele, Sefater Gbashi, Samson A. Oyeyinka, Eugenie Kayitesi, Oluwafemi A. Adebo

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Beyond hunger: Unveiling the rights to food in sub‐Saharan Africa by Helen Onyeaka, Adedola S. Adeboye, Oluwaseun P. Bamidele, Isiguzoro Onyeoziri, Oluwafemi A. Adebo, Maria M. Adeyemi, Susan N. Thera‐Sekgweng

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Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass... by Samson A. Oyeyinka, Sefater Gbashi, Chiemela E. Chinma, Janet A. Adebo, Oluseyi M. Ajayi, Oluwafemi A. Adebo, Patrick B. Njobeh

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Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation by Samson A. Oyeyinka, Oluwatosin E. Taiwo, Hamza Abdul, Ginalyn A. Rustria, Ajibola B. Oyedeji, Oluwafemi A. Adebo, Abe S. Gerrano, Stephen O. Amoo, Patrick B. Njobeh

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