About
Academic Qualifications
-
PhD — Food Science and Technology
Federal University of Technology Akure • 2015
-
MSc — Food Technology
University of Ibadan • 2009
-
BTech — Food Science
Ladoke Akintola University of Technology, Ogbomoso • 2005
Professional Bodies & Associations
Research Publications
📊 17 Total Article ClicksHematological, hormonal and immunomodulatory activities of aquous extract of Solanum nigrum (Linn.) leaf on Plasmodium bergei NK65 infection in gravid mice.
Placental malaria is one of the prominent conditions resulting in poor pregnancy outcomes. It is characterized by the sequestration of Plasmodium falciparum-infected erythrocytes and the infiltration of immune cells into the placental interstitium, c...
Impact of three edible green leafy vegetables on serum lipid profile and reproductive hormones in hyperlipidemic wistar rats
Hyperlipidemia refers to a group of inherited and acquired illnesses in which the body’s lipid levels are abnormally high. Obesity is a public health concern with its prevalence being significantly greater among women. Being a medical disorder, obesi...
Effect of soaking time and drying temperature on the quality of Ogi powder produced from biofortified maize
Ogi is a traditional fermented cereal-based weaning food or adult gruel produced from cereals like maize. Ogi produced from biofortified maize contains significant amounts of β-carotene, a precursor for vitamin A, which will help to tackle vitamin A...
Characterisation of composite foodspreads produced from Persea americana and Arachis hypogea.
The present study investigated the nutritional, physicochemical, microbiological, and sensory characteristics of peanut butter fortified with avocado pear fruit. The peanut butter and avocado paste were blended at different substitution levels of 100...
Comparative study of nutritive and antinutritive values of Dioscorea rotundata and Solanum tuberosum cultivated in Lafia, Nigeria.
Yams (Dioscorea rotundata) and Irish potatoes (Solanum tuberosum) are important staple tubers rich in carbohydrates, vitamins, and minerals. However, they also contain anti-nutritive compounds that can affect nutrient bioavailability and health. Unde...
Health benefits of nutritional composition of cocoyam (Colocasia esculenta) tuber and leaves: A comparative study.
This study investigated the proximate composition, phytochemical content, and amino acid profiles of cocoyam (Colocasia esculenta) tuber and leaves. Proximate analysis revealed that the samples contained 16.63% crude protein, 3.19% fat, 8.38% ash, 6....
Cardio-metabolic effects of sesame-based functional diet on lipopolysaccharide-induced preeclampsia in wistar rats.
Preeclampsia (PE) also known as pregnancy-induced hypertension is a significant cause of maternal and fetal death (2-8% of pregnancies globally). Preeclampsia is linked to metabolic disorders such as obesity, dyslipidemia, and abnormal amounts of car...
Comparative analysis of cow milk yoghurt and yoghurts produced with three different imitation milks
Lactose intolerance is a common digestive issue in which the body is unable to digest lactose, a type of sugar found primarily in milk and dairy products. Yoghurts were produced from cow and imitation milk (Almond, Coconut and Tigernut). The nutrit...
Dietary strategies for preventing and managing obesity through evidence-based nutritional interventions.
Globesity, a term denoting the escalating global obesity epidemic, represents a significant public health crisis with severe health and economic ramifications. The prevalence of obesity has surged worldwide, transcending socioeconomic and geographic...
Phytochemical analysis and uv absorptivity of extracts of Telfairia occidentalis, Celosia argentia and Amaranthus hybridus.
The aim of this study was to characterize and compare the qualitative and quantitative constituents of three different leafy vegetables Telfairia occidentalis, Celosia argentea and Amaranthus hybridus commonly consumed in Nigeria, West Africa. The...
Functional and nutritional properties of acha (digitariaexilis),bambara nut (vigna subterranean), and beetroot (vulgaris ruba)flour blends and physical properties of the biscuits
This study investigated the functional and nutritional properties of acha (Digitaria exilis), bambara groundnut (Vigna subterranea), and beetroot (Beta vulgaris L.) flour blends, as well as the physical properties of biscuits produced from them. Form...
Characterisation of Cow Milk Yoghurt Enriched with Malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for Targeted Improvement of Iron content.
Anaemia, caused by a reduction in red blood cell formation or a lack of iron in the body reserve is prevalently a nutritional disease in the world. Yoghurt, traditionally produced with cow milk has relatively low iron content. This study centered on...
Impact of green cabbage based diet on selected pro-inflammatory cytokines and hormones in pre-eclamptic rats
The growing interest in functional foods has led to the utilization of various vegetables for their nutritional benefits. This study focused on the development and evaluation of a green cabbage-enriched meal and the investigation of the impact of the...
Nutritional and Pasting Properties of Enriched High-Quality Bread from Sweet-Potato Flour Spiced with Ginger.
The rising demand for functional and nutritionally enhanced baked products has driven increased research into composite flour technology. This study developed and evaluated high-quality composite flour and bread from sweet potato-wheat flour incorpor...
Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats.
This study investigated the anti-obesogenic effects of 3D-printed snacks—developed from indigenous composite inks of cowpea, sorghum, and orange-fleshed sweet potato—in male and female Wistar rats fed a high-fat diet (HFD). Four experimental diets (T...
The Role of Agricultural Biodiversity in Combating Malnutrition and Non-Communicable Diseases: A Scoping Review In Book Agriculture and Life Sciences: The Power of Global Food Security; Chapter 6
Biodiverse agricultural practices are critical in building resilient food systems, offering sustainable solutions to challenges such as climate change, population growth, and global food security. By integrating a variety of plants, animals, and m...
Effect of substituting cashew nut paste (Anarcadium occidentale) with baking fat on the quality of acha (Digitaria exillis) - Orange Fleshed Sweet Potato (Ipomoea batatas) Based Biscuit.
The aim of this research was to determine the effect of substituting cashew nut paste into baking fat on the quality of acha-orange fleshed sweet potato base biscuits. Preliminary studies was carried out on acha-OFSP at ratio 100:0% acha, 95:5% acha-...
Quality evaluation of acha and pineapple pulp flour blend biscuits.
The quality of biscuits produced from blends of acha flour and pineapple pulp flour (PPF) were investigated. The PPF was substituted into acha flour at 2.5, 5 and 10 %. The 100% acha served as the control. The chemical, phytochemical and sensory prop...
Process optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta.
Tiger nuts are underexploited crops with essential potential that remains untapped with capability to be a better alternate for wheat flour in pastry industries. This research evaluates the effect of extrusion variables on the quality and extrudate c...
Equipment and Machinery for improving the fermentation process of indigenous foods. In book: Indigenous fermented foods for the tropics; Chapter 27.
Equipment and machinery requirements for the production, processing, and improving fermentation process of locally/indigenous fermented foods (IFF) product into its numerous products are presented in this chapter. Also, their traditional statuses, te...
Potentials of extruded complementary meal from quality protein maize-soybean protein concentrate meal for the treatment of protein-energy malnutrition
The development of a complementary diet with high nutrient quality necessitated this study. Quality protein maize meal, soybean protein concentrate, and cassava starch were prepared and mixed in the proportions of 72%, 18.94% and 9.06% respectively....
Lipid composition of germinated and non-germinated sorghum (Sorghum bicolor) found in Nasarawa State, Nigeria.
Sorghum (Sorghum bicolor) is an underutilized oil-bearing seed found in Nigeria. The fatty acid, phospholipids and phytosterols composition of germinated and non-germinated seed of Sorghum bicolor were evaluated using standard analytical techniques....
Evaluation of the Chemical Constituents of Zobo (Hibiscus sabdariffa) drink Flavoured with Natural Spices and Conventional Essence.
Zobo is an important healthy drink made from the dried calyces of Hibiscus sabdariffa by boiling water extraction. An equal volume of the basal extract was flavoured separately with conventional strawberry essence (Zobo-S), alligator pepper (Zobo-A),...
Nutritional quality assessment of commonly sold steamed bambara groundnut (Vigna subterranean (L.) Verdc) pastes in Lafia motor parks, Nasarawa state, Nigeria.
The proximate, amino acid, and mineral compositions of commonly sold steamed bambara groundnut pastes in two different motor parks (SBGM and SBGJ) were investigated using standard procedures and methods. The respective proximate composition values (g...
Lipid profile and health attributes of mango (Mangifera indica L.) seed kernel and cashew (Anarcadium occidentale L.) nut kernel: A comparative study.
Background and objective: Mango (Mangifera indica L.) and cashew (Anacardium occidentale L.) are tropical trees widely cultivated in Nigeria. They are rich in lipid but their functionality has not been studied well. In this study, we investigated lip...
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt.
The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose...
Influence of traditional and back-slopping steeping methods on some quality attributes of lima bean-sorghum composite flour and its bread making potential.
Over the years, fermentation process has been attributed to improving nutritional values of foods but drawbacks in legume crops due to inherent inhibiting compounds on flavor sensation of the resulting product. Hence, the urgent need to explore the i...
Evaluation of nutritional properties and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia.
Cassava leaves have the potential to improve dietary diversity, the intake of protein and micronutrient of members of low-income households. The study aimed at evaluating nutritional properties, and consumer preferences of legume fortified cassava l...
Lipid Profiles and health promoting uses of carrot (Dausus carota L.) and cucumber (Cucumis sativus L.)
Humans are in–separately linked to the existence of vegetables, as they are the source of several bio–products essential for the survival of the animal kingdom. The importance of vegetables from the point of view of the food industry is determine...
Nutritional evaluation of extruded complementary diet from quality protein maize and soybean protein concentrate using in-vivo studies.
Complementary meals were formulated from quality protein maize, soybean protein concentrate and cassava starch in the ratio 72: 18.94: 9.06 respectively. The flour blend was extruded to give three meals by varying three extrusion conditions (Temperat...
Characterization of Roselle (Hibiscus sabdariffa) calyces wine using date palm (Phoenix dactylifera) fruit extracts as a substitute for granulated sugar.
This study examined the physicochemical, color and sensory attributes of wines produced from Hibiscus sabdariffa calyces while substituting granulated sugar with Phoenix dactylifera fruit extracts in the ratio 15%, 20%, 25%, and 30%. The sample mixtu...
Nutritional evaluation of Clarias gariepinus and Tilapia quineesis fishes from river Doma in Nasarawa State, Nigeria.
Aims: This work evaluates the nutritional quality of Clarias gariepinus and Tilapia guineensis fishes from River Doma in Nasarawa State, Nigeria. Study Design: African catfish (Clarias gariepinus) and tilapia (Tilapia guineensis) contribute enormo...
Influence of drying methods on the drying characteristics and nutritional quality of fermented locust beans
This study was designed to give the drying characteristics of fermented locust beans using different drying methods. The production of good quality of fermented locust beans is essential, having known its rate of spoilage. Different methods have been...
Mathematical Modelling of Anonna muricataL. (Soursop) Leaves Drying under Different Drying Conditions.
In this study, the thin layer drying behavior of Anonna muricata (Soursop) leaves under three different drying methods; open sun, heat pump and oven drying methods at temperature of 40oC were evaluated in order to predict the best equation for the dr...
Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate.
The nutritional quality of food transcends the availability of nutrients in food to being utilizable by the consumer. In this study, a complementary diet for infants was formulated with quality protein maize, soybean protein concentrate, and cassava...
Effect of climate change on food security in Nigeria.
The work is a review of the climatic effect on food security on developing nation with focus on Nigeria. Climate change could potentially interrupt progress toward a world without hunger. A robust and coherent global pattern is discernible of the imp...
Production and evaluation of malted soybean-acha composite flour biscuit.
The research work is aimed at producing quality biscuit and bread from malted soybean flour and acha flour. The malted soybean flour was substituted into the acha flour at 0, 10, 20, 30, 40, and 50%. The biscuits were analysed for physical chemical a...
Preliminary studies on tempeh flour produced from different Rhizopus species
Tempeh which is culturally an Indonesian food was produced by fermenting soybeans with different Rhizopus species - Rhizopus oryzae, Rhizopus stolonifer and Rhizopus oligosporus. The tempeh was subsequently dried and milled. The tempeh flours were su...
Sterols of sunflower seeds from different locations in Nigeria.
Sunflower (Helianthus species) is cultivated for oil production. Analysis of sterol components of sunflower seeds from different locations in Nigeria is presented. Sterols were separated from unsaponifiable fraction by Thin-layer Chromatography and...
Common Nutritional Problems Among Children In Oyo East Local Government Of Oyo State.
The study examined the common nutritional problems among children in Oyo East Local Government Area of Oyo State. A descriptive research design was used, while the study population consisted of nurses and nursing mothers. These people represented t...
Preliminary Nutritional Evaluation of Cashew Nut from different locations in Nigeria.
Cashew nut samples from three geographical locations of Nigeria viz: Anambra state, Oyo state and Kogi state were obtained and analysis were carried out on the nuts and oil. The proximate composition of the cashew nuts was determined. The extracted o...
Effects of Soaking on Shelf life of Soybean Fullfat Flour.
Background: Soy products are gaining popularity as economical protein sources and nutritional or health foods. Processing that ensures improved shelf life is essential to enhance its use in alleviating malnutrition. Shelf life studies were carried...
Adequacy of Nutrients Intakes Among Pregnant Women in Ibadan, Nigeria.
Action to reduce infant and child mortality must incorporate maternal health including ensured adequate nutrients intakes before and during pregnancy. Adequate nutrition during pregnancy is a strong determinant of pregnancy outcome as well as the hea...
Effects of Flavour and Sweetners on Nutritive Value and Consumer Acceptance of Soymilk.
Soymilk is a highly nutritious and beneficial food product. The effects of different flavours and sweeteners on the quality and consumer acceptability of soymilk were studied. Soymilk samples were prepared using the Illinois method and stored at re...