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