O. Aworh

发表

EVALUATION OF PLANTAIN AND COWPEA BLENDS FOR COMPLEMENTARY FOODS

A. Olapade, K. A. Babalola, O. Aworh, 2015 .

Evaluation of extruded snacks from blends of acha (Digitaria exilis) and cowpea (Vigna unguiculata) flours

A. Olapade, A. Olapade, O. Aworh, 2012 .

Nutritional evaluation, with emphasis on protein quality, of maize‐based complementary foods enriched with soya bean and cowpea tempe

O. F. Osundahunsi, O. Aworh, 2003 .

Comparative anatomical evidence of the effects of two peeling methods on cassava (Manihot esculenta Crantz) roots

A. Kadiri, O. Aworh, N. Arisa, 2016 .

Effect of Flavourings on Quality and Consumer Acceptability of Soy-Yoghurt

J. Olaniyan, O. Aworh, A. Oyeniyi, 2014 .

Physico-chemical properties and consumer acceptance of instant cowpea (Vigna unguiculata) powder for complementary food

A. Olapade, O. Aworh, O. Oluwole, 2012 .

Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour.

A. Olapade, O. Aworh, Y. O. Babalola, 2014 .

Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.

J. O. Akingbala, J. H. Houben, O. Aworh, 2002, International journal of food sciences and nutrition.

Microbial, nutritional and sensory evaluation of traditional sundried okra (Orunla) in selected markets in South-Western Nigeria

A. Arise, R. Arise, A. Akintola, 2012 .

Chemical and Nutritional Evaluation of Extruded Complementary Foods from Blends of Fonio (Digitaria Exilis Stapf) and Cowpea (Vigna Unguiculata L. Walp) Flours

A. Olapade, O. Aworh, 2012 .

Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)

O. Aworh, O. Aworh, M. Egounlety, 2003 .