Picture of Idowu Atinuke Olamide

Idowu Atinuke Olamide Dr., Department of Food Sciences and Technology

Area(s) of Specialization/Research Interests

Food Product Development; Food Chemistry and Quality Assurance


A.O. Idowu obtained her PhD degree in Food Technology from the University of Ibadan, Nigeria. Her research area is in food product development to enhance health benefits, improved nutritional and functional qualities, better taste and acceptability as well as food chemistry and food quality assurance. She is a member of the Institute of Food Science and Technology, United Kingdom, Nigerian Institute of Food Science and Technology, Nigerian Institute of Management, Institute of Public Analyst of Nigeria, and Organization of Women in Science for Developing World. She has attended several local and international conferences and workshops and published articles in various local and international journals. She was a visiting professor at the University of Manitoba, Winnipeg, Manitoba, Canada in 2018. She's currently an Associate Professor of Food Science and Technology at the Mountain Top University, Ogun State, Nigeria.

Academic Credentials

PhD, 2014

Professional Association

Institute of Food Science and Technology, United Kingdom Institute of Public Analysts of Nigeria Nigerian Institute of Food Science and Technology Nigerian Institute of Management Organization of Women in Science for Developing World


1 Sobowale, S. S., Olawale P. O., Idowu A. and Okonkwo C. E. (2022). Effect of heat moisture treatment on the functional and rheological characteristics of cassava (Manihot esculenta) starch. Transaction of the Royal Society of South Africa, DOI:10.1080/0035919X.2022.2036265
2 Idowu, A.O., Famuwagun, A.A., Fagbemi, T.N. and Aluko, R.E. (2021). Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolysate. Journal of Food Properties DOI: 10.1080/10942912.2021.1919704.
3 Idowu, A.O., Alashi, M.A, Nwachukwu, I.D., Fagbemi, T.N. and Aluko, R.E. (2021). Functional properties of sesame (Sesamum indicum Linn) seed protein fractions. Journal of Food Production, Processing and Nutrition vol. 3 (4):1-16 DOI : 10.1186/s43014-020-00047-5 FPPN-D-20-00060R2
4 Idowu, A. O. (2020). Impact of food tourism in Nigeria: Case of Calabar Carnival, Cross-River State, Nigeria. In: L. O. Adewole (Eds.) The Humanities and the Challenges of Development in Africa. Chapter 8, pp111-122. Bookminds Publishers, Ibadan, Nigeria
5 Oluwajuyitan, T.D., Malomo, S.A., Badejo, A.A, Idowu, A.O. and Fagbemi, T.N. (2020). Influence of extractive solvents on the chemical composition and antioxidative properties of blends from Carica papaya leaf and alkalized cocoa powder. ACS Food Science & Technology: https://dx.doi.org/10.1021/acsfoodscitech.0c00058
6 Malomo, S.A., Nwachukwu, I.D., Girgih, A.T., Idowu, A.O., Fagbemi, T.N and Aluko, R.E. (2020). Novel antioxidant and renin-angiotensin system (RAS) inhibitory hydrolysates from cashew nut and fluted-pumpkin proteins. Polish Journal of Food and Nutrition Sciences vol. 70 (3): 275-289.
7 Lawal, S.O., Idowu, A.O., Malomo, S.A., Badejo, A.A. and Fagbemi, T.N. (2019). Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full fat sesame (Sesamum indicum L.) Seed Flours. Journal of Culinary Science and Technology at http://dx.doi.org/10.1080/15428052.2019.1681333
8 12. Odebode, F.D., Oluchi, T.E., Ijarotimi, S., Malomo, S.A., Idowu, A.O., Badejo, A.A., Adebayo, I.A. and Fagbemi, T.N. (2017). Nutritional composition, Antidiabetic and Antilipidemic potentials of flour blends made from unripe plantain, soybean cake and rice bran. Journal of Food Biochemistry. DOI: 10.1111/jfbc.12447. pp1-9.
9 Badejo, A.A., Osunlakin, A. P., Famakinwa, A., Idowu, A.O. and Fagbemi, T.N. (2017). Analyses of Dietary Fibre contents, Antioxidant composition, Functional and Pasting Properties of Plantain and Moringa oleifera Composite Flour blends. Journal of Cogent Food and Agriculture vol.3: 1278871pp1-10. http://dx.doi.org/10.1080/23311932.2017.1278871.
10 Iyenagbe, D., Malomo S.A., Idowu, A.O. Badejo, A.A. and Fagbemi, T.N. (2017). Effect of thermal processing on Nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolate. Journal of Food Science and Nutrition. DOI: 10. 1002fsn3.508. pp1-9. www.foodscience-nutrition.com
11 Idowu, A.O. and Aworh, O.C. (2017). Modeling and Optimisation of Processing variables of snack (Kokoro) produced from blends of maize and African yam bean seed flour. International Food Research Journal, 24 (2): 607-613. http://www.ifrj.upm.edu.my
12 Idowu, A.O. and Akinoso, R. (2016). Effects of frying temperature and time on storage properties of fried maize snack (kokoro) enriched with African yam bean seed. Agricultural Engineering International: CIGR Journal, 18 (3): 179-185. http://www.cigrjournal.org
13 Idowu, A. O. (2015).Chemical composition and Sensory and Pasting properties of Blends of Maize-African yam bean seed. Journal of Nutritional Health and Food Science, 3 (3):1-6. www.symbiosisonline.org
14 Idowu, A.O. and Fagbemi, T.N. (2015). Physical, Physico-chemical, and chemical properties of two maize varieties (BR-9928-DMR-SY and TZL-Comp-4C2). International Journal of Emerging Technology and Advanced Engineering, 5 (7): 280-286. http://www.ijetae.com
15 Idowu, A.O. (2015). Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from yellow maize and African yam bean seed flour blends. International Food Research Journal, 22 (2): 739-744. http://www.ifrj.upm.edu.my
16 Idowu, A.O. (2014). Development, Nutrient composition, and Sensory properties of Biscuits produced from composite flour of wheat and African yam bean. British Journal of Applied Science and Technology, 4 (13): 1925-1933.www.sciencedomain.org
17 Idowu, A.O. and Aworh, O.C. (2014). Optimisation of some processing conditions for kokoro using Response surface methodology. Agricultural Engineering International: CIGR Journal, 16 (2): 187-195. http://www.cigrjournal.org
18 Idowu, A.O. (2013). Customers’ satisfaction as a tool for sustainable Tourism Development. Redeemer’s University Journal of Management and Social sciences, 1 (2): 106-116. www.run.edu.ng
19 Idowu, A.O., Omobuwajo, T.O. and Falade, K.O. (2010). Proximate composition and shelf-life studies of Ready-to-eat rice and kilishi. African Journal of Food Science, 4 (5): 264-268. http://www.academicjournal.org/ajfs