Picture of SOBOWALE Sunday Samuel

SOBOWALE Sunday Samuel Dr., Department of Food Sciences and Technology

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 several 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 at Mountain Top University, Ibafo, Ogun State, Nigeria. In 2018, he was admitted into the prestigious Global Excellence Stature (GES) Post-Doctoral Research Fellowship at the University of Johannesburg, South Africa, as a Post doctoral Researcher. 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) and South African Association for Food Science & Technology (SAAFoST). He has over 47 published articles in several local and international Journals; four chapter edited books as well as 37 local and International conferences presentation. He has supervised several students and external examiners at undergraduate and postgraduate levels and equally a reviewer of different high impact scientific ISI/ Scopus journals and also won several research grants in Food and Agricultural equipments and in the field of Food Engineering.

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

Publications

1 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).
2 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.
3 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.
4 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.
5 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.
6 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.
7 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.
8 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.
9 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.
10 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.
11 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.
12 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.
13 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.
14 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.
15 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.
16 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.
17 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.
18 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.
19 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.
20 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.
21 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.
22 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.
23 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.
24 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.
25 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.
26 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.
27 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.
28 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.
29 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.
30 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.
31 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.
32 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.
33 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.
34 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.
35 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.
36 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.
37 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.
38 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.
39 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.
40 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.
41 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.
42 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.
43 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.
44 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.
45 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.
46 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.
47 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.
48 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.
49 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.
50 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.
51 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.
52 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.