1 Jan 2026Open access
Enhancement of Carotenoid Profile and Beta‐Carotene Bioavailability in African Locust Bean Pulp–Supplemented Instant Kunu BeveragePublisher siteJournal of Food Processing and Preservation, African Botany and Ecology Studies
Active, last published 2026
In food composition and properties
Kazeem Koledoye
Olatoye
Scholar“Research focused on Food composition and properties and adjacent fields.”
Kwara State University
Nigeria
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192
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01 · About the work
What I study
azeem Koledoye Olatoye is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Kazeem's work has been cited 192 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×17African Botany and Ecology Studies×11Seed and Plant Biochemistry×9Phytochemicals and Antioxidant Activities×4Proteins in Food Systems×4
04 · Where I am
Affiliations
Affiliation on published researchKwara State University, NigeriaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
5 works24 May 20251cites
Optimization of wheat-high quality cassava-mango peel-soybean composite flours for optimal noodles nutritional composition, antioxidant properties and sensory acceptabilityPublisher siteFood and Humanity, Cassava research and cyanide
1 Jan 2025Open access2cites
Enhancing Quality Characteristics of Buckwheat ( Fagopyrum esculentum ) Flour: Effects of Germination and Nixtamalisation ProcessesPublisher siteScientifica, Seed and Plant Biochemistry
1 Jan 2025Open access
Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their BiscuitsPublisher siteJournal of Food Processing and Preservation, Phytase and its Applications
6 Oct 2024Open access
Functional and pasting properties of starches isolated from unripe and ripe cultivars (two) of aerial yam bulbilsPublisher siteTurkish Journal of Food and Agriculture Sciences, Food composition and properties
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