| Physicochemical and functional characterization of yam starch for potential industrial applications B Otegbayo, D Oguniyan, O Akinwumi Starch‐Stärke 66 (3-4), 235-250, 2014 | 134 | 2014 |
| Effect of parboiling on physico-chemical qualities of two local rice varieties in Nigeria BO Otegbayo, F Osamuel, JB Fashakin Journal of Food Technology in Africa 6 (4), 130-132, 2001 | 103 | 2001 |
| Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product–‘pounded yam’ B Otegbayo, J Aina, R Asiedu, M Bokanga Food chemistry 99 (4), 663-669, 2006 | 88 | 2006 |
| Functional properties of complementary diets developed from soybean (Glycine Max), groundnut (Arachis Hypogea) and crayfish (Macrobrachium Spp). O Omueti, B Otegbayo, O Jaiyeola, O Afolabi Electronic Journal of Environmental, Agricultural & Food Chemistry 8 (8), 2009 | 85 | 2009 |
| Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam (Dioscorea spp.) land races BO Otegbayo, DJ Oguniyan, BA Olunlade, OO Oroniran, OE Atobatele Journal of food science and technology 55, 205-216, 2018 | 56 | 2018 |
| Functional properties of soy-enriched tapioca BO Otegbayo, FO Samuel, T Alalade African Journal of Biotechnology 12 (22), 2013 | 48 | 2013 |
| Texture profile analysis applied to pounded yam B Otegbayo, J Aina, L Abbey, E SAKYI‐DAWSON, M Bokanga, R Asiedu Journal of texture studies 38 (3), 355-372, 2007 | 44 | 2007 |
| Physicochemical properties of yam starch: Effect on textural quality of yam food product (pounded yam) B Otegbayo, M Bokanga, R Asiedu J Food Agric Environ 9 (1), 145-150, 2011 | 40 | 2011 |
| Isolation and physicochemical characterization of starches isolated from plantain (Musa paradisiaca) and cooking banana (Musa sapientum) B Otegbayo, O Lana, W Ibitoye Journal of Food Biochemistry 34 (6), 1303-1318, 2010 | 38 | 2010 |
| Nutrient and anti-nutrient content of soy-enriched tapioca S Folake O, O Bolanle O, A Titilope Food and Nutrition Sciences 2012, 2012 | 33 | 2012 |
| Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste AR Tanimola, B Otegbayo, R Akinoso African Journal of food science 10 (11), 313-319, 2016 | 32 | 2016 |
| Effects of storage on the chemical composition and food quality of yam BO Otegbayo, R Asiedu, M Bokanga Journal of Food Processing and Preservation 36 (5), 438-445, 2012 | 32 | 2012 |
| Perception of food quality in yams among some Nigerian farmers BO Otegbayo, FO Samuel, AL Kehinde, TE Sangoyomi, CC Okonkwo African Journal of Food Science 4 (8), 541-549, 2010 | 31 | 2010 |
| MICROSTRUCTURE OF BOILED YAM (DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY B Otegbayo, J Aina, R Asiedu, M Bokanga Journal of texture studies 36 (3), 324-332, 2005 | 29 | 2005 |
| Food Quality attributes of Pona yam B Otegbayo, A Achidi, R Asiedu, M Bokanga | 27 | 2003 |
| End‐user preferences for pounded yam and implications for food product profile development B Otegbayo, T Madu, O Oroniran, U Chijioke, O Fawehinmi, B Okoye, ... International Journal of Food Science & Technology 56 (3), 1458-1472, 2021 | 26 | 2021 |
| Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish F Olukemi Samuel, B Omolara Otegbayo Nutrition & Food Science 36 (4), 214-217, 2006 | 24 | 2006 |
| Sensory texture profiling and development of standard rating scales for pounded yam B Otegbayo, J Aina, E SAKYI‐DAWSON, M Bokanga, R Asiedu Journal of texture studies 36 (5‐6), 478-488, 2005 | 24 | 2005 |
| Effect of soy enrichment on bread quality BO Otegbayo, OM Adebiyi, OA Bolaji, BA Olunlade International food research journal 25 (3), 1120-1125, 2018 | 22 | 2018 |
| Nutritional quality of soyplantain extruded snacks BO Otegbayo Ecology of food and nutrition 41 (5), 463-474, 2002 | 21 | 2002 |
