Sunday Samuel Sobowale1,2*, Benjamin Oluwole
Omotoso1 and Joy Ikedichi
Agbawodike3
1Department of Food Technology, Moshood Abiola
Polytechnic, Abeokuta, Ogun State, Nigeria.
2Department of Food Science and Technology, College of
Basic and Applied Science, Mountain Top University, Kilometre 12,
Lagos-Ibadan Expressway, Prayer City, Ogun State, Nigeria.
3Department of Family and Consumer Science, New Mexico
State University, Las Cruces, NM, USA.
*Correspondence author:
sobowale.sam@gmail.com;
sssobowale@mtu.edu.ng