Author

Olayinka Jaiyeola

Observed name: O. A. Jaiyeola

Institution: Cocoa Research Institute of Nigeria

Observed institutions: Cocoa Research Institute of Nigeria, Institute of Agricultural Research and Training, Obafemi Awolowo University

OpenAlex ID: A5020068012

Functional properties of complementary diets developed from soybean (Glycine Max), groundnut (Arachis Hypogea) and crayfish (Macrobrachium Spp).

2009 · Olusola Omueti, Bolanle Otegbayo, et al. · Electronic journal of environmental, agricultural and food chemistry · 37

Nutritional evaluation of home‐prepared soy‐corn milk – a protein beverage

2000 · Olusola Omueti, E.B. Oguntona, et al. · Nutrition & Food Science · 23

Effects of chemical and plant based coagulants on yield and some quality attributes of tofu

2006 · Olusola Omueti, Olayinka Jaiyeola · Nutrition & Food Science · 10

Development and quality evaluation of low‐cost, high‐protein weaning food types

2009 · Olusola Omueti, Olayinka Jaiyeola, et al. · British Food Journal · 6

Developing an Improved Home-Level Technology for the Production of a Protein-Enriched Nigerian Local Snack, Tofu Pie

2006 · O. Omueti, O. A. Jaiyeola, et al. · Journal of Culinary Science & Technology

Works count: 5

Citation count: 76

H-index: 4

I10-index: 3