Temitope D. Awobusuyi

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

K. Pillay, M. Siwela, Temitope D. Awobusuyi, 2020, Foods.

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal

K. Pillay, M. Siwela, Temitope D. Awobusuyi, 2020, Nutrients.

Nutritional qualities and consumers acceptance of provitamin a biofortified amahewu complemented with defatted bambara flour.

Temitope D. Awobusuyi, 2016 .

Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula

S. Oyeyinka, E. Amonsou, M. Siwela, 2021, Food Bioscience.

Quality and storage stability of provitamin A biofortified amahewu, a non-alcoholic cereal beverage

Temitope Deborah Awobusuyi, Temitope D. Awobusuyi, 2015 .

Provitamin A retention and sensory acceptability of amahewu, a non-alcoholic cereal-based beverage made with provitamin A-biofortified maize.

U. Kolanisi, E. Amonsou, M. Siwela, 2016, Journal of the science of food and agriculture.

Nutritional composition of insect types most commonly consumed by the Olugboja Community of Ondo State, Nigeria

K. Pillay, M. Siwela, Temitope D. Awobusuyi, 2021, International Journal of Tropical Insect Science.

Nutritional Properties and Consumer’s Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour

M. Siwela, Temitope D. Awobusuyi, 2019, Nutrients.