Author

Ojokoh AO

Professor of Microbiology, Federal University of Technology, Akure - Cited by 997 - Fermentation - Extrusion - Biotechnology

Biography

Dr.Ojokoh AO is the professor of Department Of Microbiology, School of Sciences at Federal University of Technology, Akure, Ondo State, Nigeria. He has done nearly 91 publications in his field of research field. His research areas includes such as Microbial Fermentation, Fermentation Technology, Fermentation Biotechnology, Fermentation.
Title
Cited by
Year
Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) blend flours
AO Ojokoh, MK Daramola, OJ OluotiAfrican Journal of Agricultural Research 8 (27), 3566-3570, 2013201
67
2013
Effect of fermentation on nutrient and anti-nutrient composition of millet (Pennisetum glaucum) and soyabean (Glycine max) blend flours
A Ojokoh, B BelloJournal of Life Sciences 8 (8), 2014201
53
2014
Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis …
AO Ojokoh, OE Fayemi, FCK Ocloo, FI NwokoloJournal of Agricultural Biotechnology and Sustainable Development, 2015201
34
2015
The Effect of different fermentation techniques on the nutritional quality of the cassava product (fufu)
OE Fayemi, AO OjokohJournal of food processing and preservation 38 (1), 183-192, 2014201
32
2014
Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with …
AO Ojokoh, OE Fayemi, FCK Ocloo, O AlakijaAfrican Journal of Microbiology Research 8 (12), 1352-1359, 2014201
30
2014
Effects of fermentation and extrusion on the proximate and organoleptic properties of cowpea-plantain flour blends
OA Okhonlaye, FA OlubunmiBritish Microbiology Research Journal 13 (4), 1-13, 2016201
12
2016
Effect of fermentation on the proximate composition of ripe and unripe plantain flour
O Eromosele, A Ojokoh, O Ekundayo, L Ezem, A ChukwudumJournal of Advances in Microbiology 2 (3), 1-10, 2017201
9
2017
Effect of fermentation on proximate composition and microbiological changes of sorghum and pumpkin blend
AO Ojokoh, O EromoseleBritish Microbiology Research Journal 10 (6), 1-14, 2015201
9
2015
Effect of fermentation on the proximate composition of the epicarp of watermelon (Citrullus lanatus)
AO Ojokoh, ES OrekoyaInternational Journal of Swarm Intelligence and Evolutionary Computation 5 …, 2016201
9
2016
The functional and sensory evaluation of biscuits produced from wheat, defatted soybean and coconut flour
J Obaroakpo, I Iwanegbe, A OjokohCurrent Journal of Applied Science and Technology 23 (6), 1-7, 2017201
9
2017
Effect of some extrusion variables on fermented maize-soybean blend
AO Ojokoh, W Yimin, OS EromoseleJournal of food science and technology 52, 5763-5771, 2015201
8
2015
Effect of fermentation methods on the mineral, amino and fatty acids composition of Cyperus esculentus
RB Agbaje, VO Oyetayo, AO OjokohAfrican Journal of Biochemistry Research 9 (7), 9-94, 2015201
8
2015
Percentage yield and proximate composition of cheese produced from sheep milk using different coagulants
AO Ogunlade, VO Oyetayo, AO OjokohInternational Journal of Microbiology and Biotechnology 2 (4), 171-175, 2017201
8
2017
Effect of fermentation on the proximate and antinutrient composition of banana peels
PT Ozabor, AO Ojokoh, AA Wahab, OO AramideThe International Journal of Biotechnology 9 (2), 105-117, 2020202
8
2020
Studies on the microbiological, proximate composition and anti-nutritional content of fermented groundnut and plantain blends
AO Ojokoh, MK Daramola, AD OchukwaPacific Journal of Science and Technology 15, 251-258, 2014201
7
2014
Effect of fermentation on sorghum and cowpea flour blends
AO Ojokoh, RA Alade, PT Ozabor, IF FadahunsiJournal of Agricultural Biotechnology and Sustainable Development 12 (2), 39-49, 2020202
7
2020
Proximate composition and antinutrient content of pumpkin (Cucurbita pepo) and sorghum (Sorghum bicolor) flour blends fermented with Lactobacillus plantarum, Aspergillus niger …
AO OjokohIfe Journal of Science 16 (3), 425-435, 2014201
7
2014
Effects of fermentation and extrusion on the proximate composition and organoleptic properties of sorghum-soya blend
AO Ojokoh, EN UdehAfrican Journal of Biotechnology 13 (40), 2014201
6
2014
Processing of yam paste (Amala): A product of fermented yam (Dioscorea rotundata) flour
AO Ojokoh, BS AdelekeInternational Annals of Science 8 (1), 87-95, 2020202
6
2020
Effect of different fermentation methods on the microbial and proximate composition of pigeon pea (Cajanus cajan)
E Odion-Owase, A Ojokoh, V OyetayoMicrobiology Research Journal International 23 (1), 1-6, 2018201
5
2018

Referred From: https://scholar.google.dk/citations?user=tR_smfQAAAAJ&hl=en

Cited by
Citations 997
h-index 15
i10-index 18
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