Mr. Ayomide Olubunmi Omojokun
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Mr. Ayomide Olubunmi Omojokun

Research Assistant
Federal University of Technology, Akure, Nigeria

Highest Degree
Ph.D. Student in Food Microbiology from Federal University of Technology, Akure, Nigeria

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Area of Interest:

Food Science and Technology
100%
Food Microbiology
62%
Food Additives
90%
Food Bio-Safety
75%
Food Borne Diseases
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Omojokun, A.O. and M.K. Oladunmoye, 2019. Antibacterial activity and toxicological properties of ethanolic leaf extract from Carica papaya. Open Sci. J. Clin. Med., 7: 64-70.
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  2. Omojokun, A.O. and A.O. Ojokoh, 2019. Effects of fermentation and extrusion on the in-vitro protein and starch digestibilities of cowpea-plantain flour blends. Int. J. Bioeng. Biotechnol., 4: 44-47.
    Direct Link  |  
  3. Ojokoh, A.O. and A.O. Omojokun, 2019. Effects of fermentation on the nutritional composition of banana and groundnut flour blends. J. Applied Life Sci. Int., 21: 1-10.
    CrossRef  |  Direct Link  |  
  4. Ojokoh, A.O., O.O. Adaja and A.O. Omojokun, 2018. Effect of fermentation on the nutritional composition of roselle calyx obtained from Ekiti and Benue state, Nigeria. J. Adv. Microbiol., 11: 1-7.
    CrossRef  |  Direct Link  |  
  5. Ojokoh, A.O. and A.O. Fagbemi, 2016. Effects of fermentation and extrusion on the proximate and organoleptic properties of cowpea-plantain flour blends. Br. Microbiol. Res., 13: 1-13.
    Direct Link  |