1. Nutritive composition and sensory properties of Ogi fortified with okra seed meal;Aminigo;Journal of Applied Science and Environmental Management,2004
2. Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna subterranean L. Verdc);Ademiluyi;Journal of Food Biochemistry,2011
3. Effect of the addition of okra seed (Abelmoschus esculentus) flour on the antioxidant properties of plantain (Musa paradisiacal) flour;Adetuyi;Annual Review and Research in Biology,2011
4. Impact of okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc bioavailability of plantain flour;Adetuyi;Malaysia Journal of Nutrition,2011
5. Antioxidant Degradation in six indigenous okra (Abelmoschus esculentus (L) Moench) varieties during storage in Nigeria;Adetuyi;Journal of Food Technology,2008