Lateef Sanni
Lateef Sanni
Professor of Food Science and Technology, Federal University of Agriculture, Abeokuta
Verified email at - Homepage
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Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf
TA Shittu, AO Raji, LO Sanni
Food Research International 40 (2), 280-290, 2007
Effect of texture modifiers on the physicochemical and sensory properties of dried fufu
AA Adebowale, LO Sanni, SO Awonorin
Food Science and Technology International 11 (5), 373-382, 2005
Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria
MO Edema, LO Sanni, AI Sanni
African Journal of Biotechnology 4 (9), 2005
Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality
TA Shittu, A Dixon, SO Awonorin, LO Sanni, B Maziya-Dixon
Food Research International 41 (6), 569-578, 2008
A cassava industrial revolution in Nigeria: the potential of a new industrial crop
TP Phillips, DS Taylor, LO Sanni, MO Akoroda
Thin layer drying process of some leafy vegetables under open sun
OP Sobukola, OU Dairo, LO Sanni, AV Odunewu, BO Fafiolu
Food Science and Technology International 13 (1), 35-40, 2007
Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean)
AA Yusuf, H Ayedun, LO Sanni
Food Chemistry 111 (2), 277-282, 2008
Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods
AA Adebowale, LO Sanni, MO Onitilo
Fungal enrichment of cassava peels proteins
AO Obadina, OB Oyewole, LO Sanni, SS Abiola
African Journal of Biotechnology 5 (3), 302-304, 2006
Moisture sorption isotherms of fufu and tapioca at different temperatures
LO Sanni, C Atere, A Kuye
Journal of food engineering 34 (2), 203-212, 1997
The Influence of Palm Oil and Chemical Modification on the Pasting and Sensory Properties of Fufu Flour
LO Sanni, SB Kosoko, AA Adebowale, RJ Adeoye
International Journal of Food Properties 7 (2), 229-237, 2004
The effect of drying methods on the functional and sensory characteristics of pukuru-a fermented cassava product
TA Shittu, OO Lasekan, LO Sanni, MO Oladosu
ASSET Series A 1 (2), 9-16, 2001
Standards for cassava products and guidelines for export
LO Sanni
IITA, 2005
Quality of flash and rotary dried fufu flour
LO Sanni, AA Adebowale, TA Filani, OB Oyewole, A Westby
J. Food Agric. Environ 4 (3and4), 74-78, 2006
Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone
LO Sanni, OO Onadipe, P Ilona, MD Mussagy, A Abass, AGO Dixon
IITA, 2009
Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’
AO Obadina, OB Oyewole, LO Sanni, KI Tomlins
African Journal of Biotechnology 5 (8), 620-623, 2006
Physicochemical and functional properties of native starches from cassava varieties in Southwest Nigeria
MO Onitilo, LO Sanni, I Daniel, B Maziya-Dixon, A Dixon
Journal of Food Agriculture and Environment 5 (3/4), 108, 2007
Effect of length of fermentation and varieties on the qualities of sweet potato gari
LO Sanni, DP Ikuomola, SA Sanni
Proc. 8th triennial Symposium of the International Society for Tropical Root …, 2001
Quality of gari (roasted cassava mash) in Lagos State, Nigeria
LO Sanni, AA Adebowale, W Awoyale, GO Fetuga
Nigerian Food Journal 26 (2), 125-134, 2008
Production of instant cassava noodles
LO Sanni, CA Bamgbose, JM Babajide, SA Sanni
Proc ISTRC Symp 2007, 466-472, 2007
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