Picture of Omosebi Mary Omolola

Omosebi Mary Omolola Dr., Department of Food Sciences and Technology

Area(s) of Specialization/Research Interests

Nutrition / Food Processing & Preservation

Profile

Dr (Mrs) Mary Omolola Omosebi holds a Ph.D degree in Food Science and Technology from Federal University of Technology, Akure, a Master of Science degree in Food Technology (University of Ibadan, Ibadan) and a Bachelor of Technology degree in Food Science (Ladoke Akintola University of Technology, Ogbomoso). She worked in the Department of Food Science and Technology of Wesley University of Science and Technology, Ondo State and Federal University Wukari, Taraba State respectively, before joining the Department of Food Science and Technology of Mountain Top University, Ogun State. She is currently Head, Department of Food Science & Technology, Mountain Top University, Ogun State. Her research interest is in the area of product development for the prevention and management of diseases caused by nutrition deficiency. She is a member of the International Society for Tropical Root Crops (ISTRC), Nigerian Institute of Food Science and Technology (NIFST) and Organization of Women in Science for the Developing World (OWSDW). She has attended several local and international learned conferences and workshops presented a couple of papers at such conferences and has several published papers in reputable local and international journals. She is happily married to Engr. Olushola Omosebi and the marriage is blessed with children

Academic Credentials

B.Tech (2005); MSc (2009); PhD (2015)

Professional Association

- Professional Member, Nigerian Institute of Food Science and Technology (NIFST) - Member, International Society for Tropical Root Crops (ISTRC) - Member, Organisation of Women in Science for the Developing World (OWSDW)

Publications

1  Sobowale SS, Olatidoye OP, Omosebi MO and Agbawodike JI (2022). Equipment and Machinery for improving the fermentation process of indigenous foods. In Fermented foods in the tropics - Elsevier
2  Dupe T. Otolowo, Oluwaseun F. Akinmoladun, Omolola M. Omosebi,Taiwo M. Anifowose and Temitope A.Olanrewaju. Comparative Evaluation of the Chemical Constituents of Zobo(Hibiscus sabdariffa) drink Flavoured with Natural Spices and Conventional Essence (Mountain Top University Journal of Science and Technology)
3  Aremu MO, Yashim TC, Ablaku BE, Ibrahim H, Adeyeye EI and Omosebi MO. (2022) Nutritional qualities assessment of commonly sold steamed bamabara groundnut (Vigna subterranean (L.) Verdc) pastes in Lafia motor parks, Nasarawa state, Nigeria. Bangladesh Journal of Scientific and Industrial Research. 57(1), 27-40, 2022
4  Aremu MO, Achuri IE, Ortutu SC, Omosebi MO, Usman A, Oko OJ and Labaran L. (2022) Lipid composition of germinated and non-germinated sorghum (Sorghum bicolor) found in Nasarawa State, Nigeria. International Journal of Sciences.
5  Aremu MO, Ibrahim H, Gwadabe AS, Audu SS, Mohammed MA, Omosebi MO and Aremu ED. (2021) Nutritional evaluation of Clarias gariepinus and Tilapia quineesis fishes from river Doma in Nasarawa State, Nigeria. European Journal of Nutrition and Food Safety.
6  Sobowale SS, Omosebi OM and Animashaun OH. (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. 2021;45:e15030.
7  Omosebi MO and Osundahunsi OF. (2021) Nutritional evaluation of extruded complementary diet from quality protein maize and soybean protein concentrate using in-vivo studies. Mountain Top University Journal of Applied Science and Technology. 1(1): 10-30
8  Aremu MO, Ajine PL, Omosebi MO, Baba NM, Onwuka JC, Audu SS and Shuaibu BS (2021). Lipid Profiles and health promoting uses of carrot (Dausus carota L.) and cucumber (Cucumis sativus L.) International Journal of Sciences 10:22-29
9  Alamu EO, Chileshe P, Olaniyan B, Omosebi MO, Adegunwa, MO, Chikoye, D and Maziya-Dixon B. (2021) Evaluation of nutritional properties and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia. Cogent Food & Agriculture 7:1 1885796.
10  Sobowale SS, Animashaun OH and Omosebi OM. (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. 2021;45:e15030.
11  Olalusi, A. P., Omosebi, M. O. and Olasore, A. J. (2019) Mathematical Modelling of Anonna muricataL. (Soursop) Leaves Drying under Different Drying Conditions. Annals. Food Science and Technology 20(2): 218-229
12  Olalusi A. P., Omosebi M.O. and Agbola O.Y. (2019). Influence of drying methods on the drying characteristics and nutritional quality of fermented locust beans. IJEAB 4(6): 1695-1703
13  Omosebi M.O., Osundahunsi O.F., and Fagbemi T.N. (2018) Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem. e12508.
14  Ayo, J.A., Ayo, V.A., Popoola, C., Omosebi, M. and Joseph, L. (2014). Production and evaluation of malted soybean-acha composite flour biscuit. AJFST 5(1):21-28
15  Ayo, J.A., Omosebi, M.O. and Suleiman, A. (2014). Effect of climate change on food security in Nigeria. JECET 3(4): 1763-1778
16  Omosebi, M.O. and Otunola, E.T. (2013) Preliminary studies on tempeh flour produced from different Rhizopus species. Int. J. Biotechnol. Food Sci. 1(5): 90-96
17  Omosebi, M.O.,Oluokun, M.A., Emiola L.M.and Shehu, R.A. (2012).Common Nutritional Problems Among Children In Oyo East Local Government Of Oyo State. Continental J. Nursing Science 4 (1): 8 – 15
18  Olunlade, B.A.,Ariyo, O., Ologunde, M.O., Omosebi, M.O., Igbabul, B.D. and Olajoju, K.C. (2012). Sterols of sunflower seeds from different locations in Nigeria. Journal of Applied and Environmental Sciences 7(1): 35-39
19  Omosebi, M.O., Oshundahunsi, O.F. and Ariyo, O. (2011). Effects of Flavour and Sweetners on Nutritive Value and Consumer Acceptance of Soymilk- Journal of Applied and Environmental Sciences Vol.6 No.3 pp72-76
20  Ariyo, O. and Omosebi, M.O. (2011). Adequacy of Nutrients Intakes Among Pregnant Women in Ibadan, Nigeria. Journal of Applied and Environmental Sciences Vol.6 No.3 pp46-49
21  Ologunde, M.O, Omosebi, M.O., Ariyo, O, Olunlade, B.A. and Otite, E.A. (2011). Effects of Soaking on Shelf life of Soybean Fullfat Flour. Annals of Science and Biotechnology 2 (1): 14-19
22  Ologunde, M.O.,Omosebi, M.O., Ariyo, O., Olunlade, B.A. and Abolaji, R.A. (2011). Preliminary Nutritional Evaluation of Cashew Nut from different locations in Nigeria. Continental Journal of Food Science and Technology 5 (2): 32 – 36