**Author details**

Timilehin David Oluwajuyitan1 , Oseni Kadiri<sup>2</sup> \*, Babawande Adeboye Origbemisoye1 , Oladapo Fisoye Fagbohun3 , Ruth Nkemjika Ukejeh4 , Oyekemi Popoola5 and Babatunde Olawoye5

1 Department of Food Science and Technology, Federal University of Technology Akure, Nigeria

2 Department of Biochemistry, Edo State University Uzairue, Edo State, Nigeria

3 Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria

4 Department of Food Science and Technology, Obafemi Awolowo University, Ile Ife, Nigeria

5 Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria

\*Address all correspondence to: kadirioseni@yahoo.com

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
