Area(s) of Specialization/Research Interests
Food Engineering / Food Process Engineering & Heat and Mass Transfer
Profile
SOBOWALE Sunday Samuel (PhD), is an erudite scholar and has over 16 years of lecturing, teaching and research in the area of Food Processing and Engineering. He obtained his Bachelor of Technology in Food Engineering in 2000, and obtained M.Sc and PhD Degree in Food Engineering in 2005 and 2015, respectively.
Engr. (Dr.) S. S. Sobowale is a Senior Lecturer in the Department of Food Science and Technology and Deputy Director, Centre for Research, Innovation and collaboration at Mountain Top University (MTU), in Nigeria. His research interests are in the area of Fluid Mechanics, Design and Process Engineering, Process optimization and modeling using Response Surface Methodology (RSM) and Artificial Neural Network (ANN), Extrusion Technology using novel and innovative approaches including three dimensional (3D)-food printing, Thermodynamics, heat and mass transfer, Drying technology, Process automation and emerging technologies in food processing including atmospheric cold plasma, ohmic heating, microwaves heating, pulsed electric field processing, ultra – high pressure processing, all in an effort to address food insecurity.
In 2018, Dr. Sobowale was admitted into the prestigious Global Excellence Stature (GES) Post-Doctoral Research Fellowship at the University of Johannesburg, in South Africa, as a Post doctoral Researcher. He has 52 published articles in several international Journals; 6 chapters edited books as well as 42 local and International conferences presentation. His Scopus h-index is 7, while that of Google scholar is 14. He has attracted about ₦55 000 000 (fifty - five million Nigerian naira) and R300, 000 (three hundred thousand South African Rand) for research grants and won prestigious awards of 2018 Global Excellence Stature Fellowship (GES). He is an active member of different scientific organizations including the Council for the Regulation of Engineering in Nigeria (COREN), Nigerian Society of Engineers (NSE), Institute of Food Science and Technology (IFT), Nigerian Institute of Food Science and Technology (NIFST), South African Association for Food Science & Technology (SAAFoST) and African Food Research Network (AfREN). He has supervised over 150 Undergraduate students and currently, supervising 1 M.Sc and 2 PhD students. He also serves as external examiners at undergraduate and postgraduate levels and equally a reviewer of different high impact scientific ISI/ Scopus journals and a regular volunteer for activities that promote food science and technology.
Academic Credentials
Bachelor of Technology (B. Tech) Degree: 2000; Master of Science (M. Sc) Degree: 2005; Doctor of Philosophy (PhD) Degree: 2015
Professional Association
MEMBERSHIP OF PROFESSIONAL BODIES Member, Nigerian Institute of Food Science and Tech. (NIFST) Dec. 2007 to date Member, Institute of Food Technology (IFT), Chicago, USA Feb. 2009 to date Member, Nigerian Society of Engineers (NSE) Dec. 2009 to date Member, Council for the Regulation of Engineering in Nigeria (COREN, Regd. 19, 374) Sept. 2010 to date Member, South African Association for Food Science & Technology (SAAFoST, Regd. M17011201) Jan. 2017 to date Member, African Food Research Network (AfREN) June, 2023 to date
Publications
| 1 | 54. Animashaun, H.O. and Sobowale, S.S. (2024). Microwave exposure of tomato varieties before catalytic oven drying and its effect on physicochemical and bioactive components studied by Fourier transform infrared (FTIR) spectroscopy. Food and Humanity, 2, (2024), 100197, Pp. 1 – 7. https://doi.org/10.1016/j.foohum.2023.12.005.-Updated on: 15Jan24 | |
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| 2 | 53. Sobowale, S.S., Olatidoye, O.P., Ewuoso, L. and Animashaun, H.. (2023). Investigation of the effect of chemical modification on some quality characteristics of starch extracted from Acha (Digitaria exilis) and its noodles making potential. Food and Environment Safety, 22(3): 218 - 227.-Updated on: 15Jan24 | |
| 3 | 52. Otolowo, D.T., Olaitan, O.O., Oyediji, O.B., Sobowale, S.S. and Idowu, A.O. (2023). Effect of daily reheating on the quality properties of Gbanunu (a traditional soup in Nigeria) and the social demographic characteristics of the consumers. Food and Humanity, 1, (2023), Pp. 895 – 904. https://doi.org/10.1016/j.foohum.2023.08.004.-Updated on: 19Aug23 | |
| 4 | 51. Sobowale, S.S., Animashaun, O.H., Omosebi, M.O., Babarinsa, O.A. and Fayemi, O.E. (2023). Process Optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta. Applied Food Research, 3, (2023) 100333. Pp. 1 – 10. https://doi.org/10.1016/j.afres.2023.100333.-Updated on: 19Aug23 | |
| 5 | 6. Sobowale, S.S., Olatidoye, O.P., Omosebi, M.O. and Agbawodike, J.I. (2023). Equipment and machinery for improving the fermentation process of indigenous foods. In: Indigenous Fermented Foods in the Tropics, Adebo, O.A., Chinma, C.E., Obadina, O., Panda, S., Soares, A., & Gan, R.Y. (Eds.). Elsevier, Netherlands. pp. 431-464.-Updated on: 22Jan23 | |
| 6 | 5. Hlangwani, E., Njobeh, P.B., Chinma, C.E., Oyedeji, A.B., Fasogbon, B.M., Oyeyinka, S.A., Sobowale, S.S., Dudu, O.E., Molelekoa, T., Kesa, H., Wilkin, J.D. and Adebo, O.A. (2023). African fermented cereal-based products. In: Indigenous Fermented Foods in the Tropics, Adebo, O.A., Chinma, C.E., Obadina, O., Panda, S., Soares, A., & Gan, R.Y. (Eds.). Elsevier, Netherlands. pp. 15-36.-Updated on: 22Jan23 | |
| 7 | Adebo, O.A., Gbasi, S., Kewuyemi, Y.O., Sobowale, S.S., Adeboye, A.S., Njobeh, P.B., Oyeyinka, S.A., Wikin, J.D. and Chinma, C.E. (2022). SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome. F1000Research, 11, 1198. https://doi.org/10.12688/f1000research.126604.1-Updated on: 21Jan23 | |
| 8 | Fayemi, O.E., Akanni, G.B., Sobowale, S.S., Oelofse, A. and Buys, E.M. (2022). Potential for increasing folate contents of traditional African fermented Sorghum gruel (Motoho) using Presumptive Probiotic lactic acid bacteria. Journal of Food Composition and Analysis (Elsevier), 115(2023). https://doi.org/10.1016/j.jfca.2022.104850.-Updated on: 21Jan23 | |
| 9 | Olatidoye, O.P., Adeleke, A.E., Adegbite, S. A. and Sobowale, S.S. (2010). Chemical composition and nutritional evaluation of sand box (Hura crepitan) seed flour for domestic consumption and industrial utilization in Nigeria. Journal of Medical and Applied Biosciences, 2(1): 72-83.-Updated on: 21Jan23 | |
| 10 | 4. Behera, S.S., Adebiyi, J.A., Adebo, O.A., Sobowale, S.S. and Panda, S.K. (2021). Novel Technologies in Juice Processing from Opuntia spp. Fruits. In: Oputia Spp.: Chemistry, Bioactivity and Industrial Applications. Ramadan, M.F., Moussa Ayoub, T.E and Sascha R. (Eds.). Springer nature Switziland AG 2021, Chapter 28. Pp. 561 – 574. Print ISBN: 978-3-030-78443-0. eBook ISBN: 978-3-030-78444-7. https://doi.org/10.1007/978-3-030-78444-7_28.-Updated on: 27May22 | |
| 11 | 3. Sobowale, S.S., Adebo, O.A., Olatidoye, O.P., Olayanju, T.M.A., Mulaba-Bafubiandi, A.F. (2021). Advances in extrusion technology and its applicability to food processing in developing Nations. In: Food Security and Safety (African Perspective), Babalola, O.O. (Eds.). Springer nature Switziland AG 2021, Chapter 34. Pp. 689 – 708. Print ISBN: 978-3-030-50671-1. eBook ISBN: 978-3-030-50672-8. https//doi.org.10.1007//978-3-030-50672-8_34.-Updated on: 27May22 | |
| 12 | 2. Sobowale, S.S., Mulaba-Bafubiandi, A.F. (2021). Beneficiation of castor and thorn trees as management strategy to food security. In: Food Security and Safety (African Perspective), Babalola, O.O. (Eds.). Springer nature Switziland AG 2021, Chapter 17. Pp. 229 – 314. Print ISBN: 978-3-030-50671-1. eBook ISBN: 978-3-030-50672-8. https//doi.org.10.1007//978-3-030-50672-8_17.-Updated on: 27May22 | |
| 13 | 1. Adebo, O.A., Njobeh, P.B., Adeboye, A.S., Adebiyi, J.A., Sobowale, S.S., Ogundele, O.M., Kayitesi, E. (2018). Advances in Fermentation Technology for Novel Food Products. In: Innovations in technologies for fermented food and beverages industries, Panda, S.K. and Shetty, P.H. (Eds.). Springer, UK. Chapter 4. Pp. 71 – 87. Print ISBN: 978-3-319-74819-1. eBook ISBN: 978-3-319-74820-7. https://doi.org/10.1007/978-3-319-74820-7_4.-Updated on: 27May22 | |
| 14 | 47. Sobowale, S.S., Agbawodike, J.I. Kewuyemi, Y.O. and Adebo, O.A. (2022). Response Surface Methodology for predicting microwave-convective drying characteristics of sweet potato slices. Journal of Food Processing and Preservation, 00, e16683. Pp. 1 – 10. https://doi.org/10.1111/jfpp.16683.-Updated on: 27May22 | |
| 15 | 46. Sobowale, S.S., Olatidoye, O.P., Idowu, A. and Okonkwo, C.E. (2022). Effect of heat moisture treatment on the functional and rheological characteristics of cassava (Manihot esculenta) starch. Transactions of the Royal society of South Africa, 77(1), 89-99, doi.org/10.1080/0035919X.2022.2036265.-Updated on: 27May22 | |
| 16 | 45. Sobowale, S.S., Olatidoye, O.P., Animashaun, H.O., and Odunmbaku, L.A. (2021). Production and comparative assessment of alcoholic drinks produced from cassava, maize and plantain flour using locally hydrolyzed and imported enzymes. Food and Environment Safety, 20(4): 360 - 370.-Updated on: 27May22 | |
| 17 | 44. Sobowale, S.S., Kewuyemi, Y.O. and Olayanju, T.M.A. (2021). Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet‑based flour. SN Applied Sciences Springer Nature Journal, 3(10): 1 -12. https://doi.org/10.1007/s42452-021-04808-w.-Updated on: 27May22 | |
| 18 | 43. Sobowale, S.S., Omosebi, M.O. and Animashaun, H.O. (2021).Characterization of Roselle (Hibiscus sabdariffa) calyces wine using date palm (Phoenix dactylifera) fruit extracts as a substitute for granulated sugar. Journal of Food Processing and Preservation, 45, e15935. Pp. 1 – 10. https://doi.org/10.1111/jfpp.15935.-Updated on: 27May22 | |
| 19 | 42. Olorode, O.O. and Sobowale, S.S. (2021). Evaluation of Qualities of Extruded Snacks from yellow cassava flour substituted with processed sesame seeds’ flour. World Journal of Advanced Research and Review, 10(1): 74 - 86.-Updated on: 27May22 | |
| 20 | 41. Olatidoye, O.P., Sobowale, S.S., Olayemi, W.A. and Shittu, A. (2021). Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials. European Journal of Nutrition and Food Safety, 13(12): 122 - 138.-Updated on: 27May22 | |
| 21 | 40. Sobowale, S.S., Animashaun, H.O. and Omosebi, M.O. (2021). Influence of traditional and back slopping steeping methods on some quality attributes of lima bean-sorghum composite flour and its bread making potential. Journal of Food Processing and Preservation, e15030, 45(1): 1 – 9. https://doi.10.1111/jfpp.15030.-Updated on: 27May22 | |
| 22 | 39. Sobowale, S.S., Omotoso, B.O., Olatidoye, O.P., Eweje, O.A., Olayanju, T.M.A., and Adebo, O.A. (2020). Design and construction of a mechanized charcoal-fueled corn roaster. Agricultural Engineering International: CIGR Journal, 22(4): 93 - 101.-Updated on: 27May22 | |
| 23 | 38. Olatidoye, P.O., Shittu, A., Sobowale, S.S., Olayemi, W.A. and Adeluka, I.F. (2020). Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potential. Croatian Journal of Food Technology, Biotechnology and Nutrition, 15(1-2): 46-54.-Updated on: 27May22 | |
| 24 | 37. Sobowale, S.S., Omotoso, B.O., Kewuyemi, Y.O. and Olatidoye, O.P. (2020). Influence of temperature and thickness on thin layer characteristics of Onion (Allium cepa L.) varieties and rehydration capacity. Croatian Journal of Food Science and Technology, 12(2): 1-12, https://doi.org/10:17508/CJFST.2020.12.2.04.-Updated on: 27May22 | |
| 25 | 36. Sobowale, S.S., Olayanju, T.M.A. and Mulaba-Bafubiandi, A.F. (2019). Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology. Food Science & Nutrition (Wiley), 7(10), 3161-3175, https://doi.org/10:1002/fns3.1145.-Updated on: 27May22 | |
| 26 | 35. Sobowale, S.S., Adebo, O.A. and Mulaba-Bafubiandi, A.F. (2019). Production of extrudate snacks from optimal sorghum-peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms. Transactions of the Royal society of South Africa, 74(3), 268-275, doi.org/10.1080/0035919X.2019.1639563.-Updated on: 27May22 | |
| 27 | 34. Olatidoye, O. P., Alabi, A.O., Sobowale, S.S., Balogun, I.O. and Agbodike V. C. (2019). Effect of Cooking Methods on Anti-nutrient Content and Phenolic Acid Profiles of Groundnut Varieties Grown in Nigeria. International Research Journal of Food Nutrition, 1(1): 27 - 37.-Updated on: 27May22 | |
| 28 | 33. Olatidoye, O. P., Sobowale, S.S., Balogun, I.O. and Agbodike V. C. (2019). Total Antioxidant Potential of some Selected Beverages Consumed In Lagos State, Nigeria. ECRONICON Nutrition, 14 (3): 261 -272.-Updated on: 27May22 | |
| 29 | 32. Olatidoye, O. P., Sobowale, S.S., Oluwafemi, R.A. and Alabi, A.O. (2019). Physical, Chemical and Microbiological changes in Refrigerated minced cow meat patties treated with different concentrations of ginger extract. International Research Journal of Food Nutrition, 1(1): 18 - 26.-Updated on: 27May22 | |
| 30 | 31. Sobowale, S.S., Animashaun., O.H., Mulaba-Bafubiandi, A.F., Abidoye, T.S., Kewuyemi, Y.O. and Adebo, O.A. (2018). Process Optimization of extrusion variables and its effects on properties of extruded cocoyam (Xanthosoma sagittifolium). Food Science & Nutrition (Wiley), 6(8), 2210-2226. https://doi.org/ 10: 1002/fns3.786.-Updated on: 27May22 | |
| 31 | 30. Sobowale, S.S. and Omotoso, B.O. (2018). Effect of pre-drying and hydrocolloids batter coating during heat and mass moisture transfer of coated fried potato chips. Journal of Bioprocessing and Biotechniques, 8:328.doi:10.4172/2155-9821.1000328, Pp. 1-6.-Updated on: 27May22 | |
| 32 | 29. Odunmbaku, L.A., Sobowale, S.S., Adenekan, M.K., Oloyede, T., Adebiyi, J.A. and Adebo, O.A. (2018). Influence of steeping duration, drying temperature and duration on the chemical composition of Sorghum starch. Food Science & Nutrition (Wiley), 6(2), 348-355. https://doi.org/ 10: 1002/fns3.562.-Updated on: 27May22 | |
| 33 | 28. Sobowale, S.S., Adebo, O.A., and Adebiyi, J.A. (2017). Development of a twin screw extruder. Agricultural Engineering International: CIGR Journal. 19(4): 181 - 186.-Updated on: 27May22 | |
| 34 | 27. Olatidoye, O.P., Awonorin, S. O., Shittu, T. A., Ajisegiri, E.S.A., Sobowale, S.S. and Adebo, O. A. (2017). Optimizing the effect of temperature-time combinations on the quality attributes of roasted cashew (Anacardium occidentale) kernel. Journal of Bioprocessing and Biotechniques, 7:313. doi:10.4172/2155-9821.1000313, Pp. 1-11.-Updated on: 27May22 | |
| 35 | 26. Olatidoye, O.P., Sobowale, S.S., Ogundipe, O.O., Adebayo-Oyetoro, A.O., Akinwade, F.F. (2017). Production and quality evaluation of imitation Yoghurt from blends of Cow milk and Cashewnut milk (Anacadium Ocidentale). International Journal of Advanced Research and Publications, Vol. 1 Issue 5, Pp. 379 - 385.-Updated on: 27May22 | |
| 36 | 25. Sobowale, S.S., Awonorin, S. O., Shittu, T. A., Ajisegiri, E.S.A., Adebo, O. A. and Olatidoye, O.P. (2017). Modeling of garification Process of fermented Cassava mash. Journal of Bioprocessing and Biotechniques, 7:311. doi:10.4172/2155-9821.1000311, Pp. 1-5.-Updated on: 27May22 | |
| 37 | 24. Adeboye, A.S., Fayemi, O.E., Bamgbose, A., Adewunmi, A. and Sobowale, S.S., (2017). Towards the development of peanut – wheat flour composite dough: Influence of reduced – fat peanut flour on bread quality. Journal of Food Processing and Preservation, 42(1), doi: 10.1111/jfpp.13385, 1 – 9.-Updated on: 27May22 | |
| 38 | 23. Sobowale, S.S. Adebiyi, J.A. and Adebo, O.A. (2017). Optimization of blanching and frying conditions of deep – fat fried Bonga fish (Ethmalosa fimbriata). Journal of Food Process Engineering, 40(5), doi: 10.1111/jfpe.12551, 1 – 8.-Updated on: 27May22 | |
| 39 | 22. Sobowale, S.S., Oke, M. O., Odunmbaku, L. A., Adebo, O. A. (2017). Equilibrium sorption isotherms of fresh moringa oleifera leaves at different temperatures. African Journal of Science, Technology, innovation and Development, doi.org/10.1080/20421338.2016.1263435, Vol. 9, No. 1, Pp. 61 - 68.-Updated on: 27May22 | |
| 40 | 21. Sobowale, S.S., Adebiyi, J.A., Adebo, O.A. (2016). Design, construction and performance evaluation of a gari roaster. Journal of Food Process Engineering, doi: 10.1111/jfpe.12493, 40(3), 1 – 6.-Updated on: 27May22 | |
| 41 | 20. Olatidoye, O.P. and Sobowale, S.S. (2016). Effect of traditional processing methods on proximate, mineral and sensory qualities of three breeds of land snail reared in Edo State. Journal of Scientific Research in Pharmaceutical, Chemical and Biological Science, 1(1): 57 – 64.-Updated on: 27May22 | |
| 42 | 19. Sobowale, S.S., Awonorin, S.O., Shittu, T.A., Oke, M.O. and Adebo, O.A. (2016). Estimation of material losses and the effects of cassava at different maturity stages on garification index. Journal of Food Processing and Technology, 7(2): 1-5.-Updated on: 27May22 | |
| 43 | 18. Sobowale, S.S., Bamgbose, A. and Adeboye, A.S. (2016). Effect of Extrusion Variables on the Extrudate Properties of Wheat plantain Noodle. Journal of Food Processing and Technology, 7(2):1 - 5.-Updated on: 27May22 | |
| 44 | 17. Olatidoye, O.P., Sobowale, S.S., Oluwafemi, R.A. and Alabi, A.O. (2015). Effects of adding Ginger Extracts (Zingiber officinale) on Minced Cow Meat During Refrigerated Storage. American Journal of Food Science and Nutrition Research, 2(6): 165 – 171.-Updated on: 27May22 | |
| 45 | 16. Oguntoyinbo, S.I., Okewande, O.W., Nupo, S.S., Sobowale, S. S., Ajayi, J.O., Odunmbaku, L.A. and Oguntoyinbo, Y.G. (2015). Moisture Adsorption of sprouted Bambara Groundnut flour (Vigna subterranean). African Journal of Food Science and Technology, 6(6): 144 – 148.-Updated on: 27May22 | |
| 46 | 15. Sobowale, S.S., Adebiyi, J.A. and Adebo, O.A. (2015). Design and Performance Evaluation of a Melon Sheller. Journal of Food Process Engineering, doi: 10.1111/jfpe.12259, 39(6), 676 - 682.-Updated on: 27May22 | |
| 47 | 14. Sobowale, S.S., Awonorin, S.O., Shittu, T.A. and Ajisegiri, E.S.A. (2014). Artificial Neural Network (ANN) of Simultaneous Heat and Mass Transfer Model during Reconstitution of Gari Granules into Thick Paste. International Journal of Chemical Engineering and Applications, 5(6): 462-467.-Updated on: 27May22 | |
| 48 | 13. Akinlua, O., Sobowale, S.S., Adebo, O.A. and Olatidoye, O.P. (2013). Studies on the Characteristics of deep fried pretreatment Cocoyam slices (Xanthosoma sagittifolium). Journal of Agriculture and Veterinary Sciences, 5(1): 40 – 50.-Updated on: 27May22 | |
| 49 | 12. Oke, M.O., Sobowale, S.S. and Ogunlakin, G.O. (2013). Evaluation of the effect of processing methods on the nutritional and anti-nutritional composition of two Under – utilized Nigerian grain legumes. Pakistan Journal of Biological Sciences Pp. 1 – 6.-Updated on: 27May22 | |
| 50 | 11. Sobowale, S.S., Olatidoye, O.P., Odunmbaku, L.A. and Raji, O.H. (2012). A Comparative Study on Physicochemical and Rheological Properties of Imported Tomato Paste in Nigeria. Sustainable Agriculture Research Journal, Published by Canadian Centre of Science and Education, 1(2): 51-56.-Updated on: 27May22 | |
| 51 | 10. Onigbogi, I.O., Sobowale, S.S. and Ezekoma, O.S. (2012). Design, Construction and Evaluation of Small scale Solar Dryer. Journal of Engineering and Applied Science, 4(1): 8-21.-Updated on: 27May22 | |
| 52 | 9. Olatidoye, O.P., Sobowale, S.S., Akinlotan, J.V. and Olorode, O.O. (2011). Chemical Composition and Physico-chemical Characteristics of Tropical Almond nuts (Terminalia Catappia L) Cultivated in South West Nigeria. Journal of Science and Muiltidisciplinary Research, 2(1): 1-10.-Updated on: 27May22 | |
| 53 | 8. Sobowale, S.S., Olatidoye, O.P., Olorode, O.O. and Akinlotan, J.V. (2011). Nutritional Potentials and Chemical value of some tropical leafy Vegetables consumed in South West Nigeria. Journal of Sciences and Muiltidisciplinary Research, 3(1): 55-65.-Updated on: 27May22 | |
| 54 | 7. Olatidoye, O.P. and Sobowale, S.S. (2011). Effect of full-fat soy-bean flour on the Nutritional, Physicochemical properties and acceptability of cassava flour. Electronic Journal of Environment, Agricultural and Food Chemistry, 10(3): 1994 – 1999.-Updated on: 27May22 | |
| 55 | 6. Olatidoye, O.P., Sobowale, S.S., Adeleke, A.E. and Adegbite, S.A. (2010). Effect of Soy-fortification on Nutritional and Physico-chemical properties of cassava flour. International Journal of Food Science and Technology, 2(1): 85-90.-Updated on: 27May22 | |
| 56 | 5. Olatidoye, O.P., Sobowale, S.S. and Akinlua, O. (2010). Effect of Osmodehydro-freezing on the Quality attributes of Frozen Tomato. Electronic Journal of Environment, Agricultural and Food Chemistry, 9(4): 780-789.-Updated on: 27May22 | |
| 57 | 4. Sobowale, S.S., Olatidoye, O.P., Olorode, O.O. and Sokeye, O.K. (2010). Effect of Preservation methods on nutritional quality and sensory properties of leafy vegetables consumed in Nigeria. Journal of Medical and Applied Biosciences, 2(1): 46-56.-Updated on: 27May22 | |
| 58 | 3. Olatidoye, O.P., Adebusoye, S.M. and Sobowale, S.S. (2010). Maternal Employment, Childcare and Nutritional status of pre-school Children from low Income households in Nigeria. International Journal of Social Science, 2(6): 70 – 77.-Updated on: 27May22 | |
| 59 | 2. Sobowale, S.S., Sobukola, O.P. Shittu, T.A. Awonorin, S.O. Sanni, L.O; Awokola, O.S and Aina, O.M. (2006). Analysis of Heat Transfer during Reconstitution of Gari Granules into a Paste. Asset Journal Series B, 3(2):15 - 26.-Updated on: 27May22 | |
| 60 | 1. Odugbenro, P.O and Sobowale, S.S. (2004). Some physical properties of Tomatoes as related to processing. Agricultural Engineering Journal, 1(3): 21 – 25.-Updated on: 27May22 |