Atanda, O.O: Publications

1.      Atanda O.O., Oniwe J.A., Adeyeye O.E., Osieye P.O. and Daodu T.O. (1995). The Quality of Nigeria Cocoa Beans. Nigerian Journal of Botany. 8: 11 – 16

2.      Afolabi J.F., Akano D.A. and Atanda O.O. (1997). The use of Termitaria in reduced losses in stored yams. Tropical Science 37: 71 – 7

3.      Atanda O.O. and Akano D.A. (1997). The incidence of Different types of Microorganisms and Aflatoxin content of dry “tatase” pepper (Capsicum annum L.) stored for sale in dry season. Nigerian Journal of Microbiology. 11: 36 – 38

4.      Atanda O.O., Oniwe J.A. and Adeleye T.S. (1997). The Quality of Nigeria Palm Kernels. Nigerian Journal of Microbilogy. 11: 74 – 78

5.      Atanda O.O. and Akano D.A. (1999). The influence of storage period on the proximate composition of Sorghum guinense Store in Metal cribs. Nigerian Journal of Microbiology. 13: 113-116

6.      Akpan I, Atanda O.O. and Ajayi A.A. (1999). Microbiological Quality and Nutrients Composition of locally produced beverages. Nigerian Journal of

Microbiology. 13: 79 – 81

7.      Atanda O.O. and Akpan I, (1999). Microbiological Quality of Retailed powdered milk. Nigerian Journal of Microbiology. 13: 132 – 125

8.      Bankole M.O., Akpan I and Atanda O.O. (1999). The Antimicrobial effect of Spices in “Kunutsamiya”. Nigerian Journal of Microbilogy.13: 95 – 97

9.      Bankole M.O., Odunsi-Fatai R.M. and Atanda O.O. (2000). Microbiology of Nigerian Mats. Nigerian journal of Microbiology. 14(1): 47 – 50

10.    Uzochukwu S.V.A. and Atanda O.O. (2001). Utiliozation of “Gari” industry effluent in the preparation of a gin. Nigerian journal of microbiology. 15(1): 87 – 92

11.     Idowu M.A., Atanda O.O., Bankole M.O. and Uzochukwu S.V.A. (2002). An Assessment of the status and product quality of some bread making industries in Abeokuta. Asset Series B. 1 (1): 61 – 68

12.    Babajide J.m., Atanda O.O., Idowu M.A. and Lasekan O.O. (2003). Microbial and Sensory Qualities of freshly processed and reconstituted “Kunuzaki” – A Nigerian Millet based Beverage. Asset Series A. 3(2): 115 – 121

13.    Atanda O.O., Akpan I, Rati E.R. and Ozoje M. (2005). Palm Kernel: A Potential substance for rapid Detection of Aflatoxigenic Fungi. Food Science and Technology international. 11(1): 67 – 74

14.    Babajide J.M. and Atanda O.O (2005). Microbiological and Sensory Evaluation of Instant Cocoyam flour. Nigeria Journal of Microbiology. 19 (1 – 2): 505 – 512

15.    Atanda O.O., Akpan I and Enikuomehin O.A. (2006). Palm kernel Agar: An Alternative culture medium for rapid Detection of aflatoxins. African Journal of Biotechnology. 59(10): 1029 – 1033

16.    Atanda O.O., Akpan and oluwafemi F. (2007). The potential of some Spice Essential oils in the control of A. parasiticus CFR223 and Aflatoxin production. Food Control. 18(5): 601 – 607.

17.    Atanda O.O., Oguntubo A, Adejumo A., Ikeorah H. and Akpan I. (2007). Aflatoxin M1 contamination of Milk and ice cream in Abeokuta and Odeda Local Governments of Ogun State, Nigeria. Chemosphere 68: 1455 – 1458.

18.    Babajide J.M. and Atanda O.O. (2008). Quantitative survey andante-microbial effect of Piliostaigma thonnigii and Khaya ivorensis leaves on traditional dry-yam.

African Journal of Microbiology Research. 2: 78 – 81.

19.    Babajide J.M., Atanda O.O., Ibrahim T.A., Majolagbe H.o. and Akinbayode S.A. (2008). Quatitative effect of ‘abafe’ (Piliostigma thonnigii) and ‘agehu’ (Khaya ivorensis) leaves on the microbial load of dry yam ‘gbodo’. African Journal of Microbiology Research. 2: 292 – 296.

20.   Atanda, O.O, Raji, O. and  Aroyeun S.(2009).  Ochratoxin  A Contamination of   Cereals and Legume Grains in South Western Nigeria Nigeria journal of mycology.  2(1):98-106

21.   Atanda, O.O, Ogunrinu, M.C. and Olorunfemi, M.F. (2010). A Neutral Red Desiccated Coconut Agar for Rapid Detection of Aflatoxigenic Fungi and Visual Determination of Aflatoxins. World Mycotoxin journal. 4 (2) : 147-155

22.  Somorin. Y. M,  Bankole, M.O.,  Omemu, A.M. and Atanda, O.O.  (2011).Impactof Milling on the Microbiological Quality of Yam Flour in South Western Nigeria. Research Journal of Microbiology. 6(5) 480-487

23.  Atanda, O.O, Adeyemo, O.O, Babajide, J.M., Aroyeun, S.O. and Ogunwolu, S.O.  (2011) Ochratoxin A Contamination of Nigerian Coffee Beans. Nigeria journal of mycology. Accepted


a.      Atanda O.O. and Ikenebomeh M.J. (1988). Change of the acidity and lactic acid content of “Nono” – A Nigerian cultured milk product. Letter in Applied microbiology. 6: 137 – 138

b.     Atanda O.O. and ikenebomeh M.J. (1989). An attempt to improve the flavor of ‘Novo’ by the use of starter cultures. Letters in Applied Microbiology. 9: 17 – 19

c.     Atanda O.O. and ikenebomeh M.J. (1989). Effect of heat treatments on the microbial load of “Novo”. Letters in Applied microbiology. 9: 233 – 235

d.     Atanda O.O., Akano D.A. and Afolabi J.F (1990).Mycoflora of dry “Tatasae” pepper (Capsicum annum L.) stored for sales in Ibadan markets. Letter in Applied Microbiology. 10: 35 – 37

e.     Akano D.A. and Atanda O.O. (1990). The present level of Aflatoxin in Nigeria groundnuts cake (“Kulikuli”). Letters in Applied Microbiology. 10: 1287 – 189

f.      Atanda O.O. and Ikenebomeh (1990). Microbiological Quality of “Noono”. Short Communication. World journal of Microbiology and Biotechnology. 7: 87 – 91

g.      Akano D.A. and Atanda O.O. (1993). Effect of Storage on some Nutritional Quality of Soyabeans. Short Communication. Tropical Science. 33: 95 – 99

h.      Akpan I., Atanda O.O. and ogunfowokan D.A> (2004). Microbiological Quality and Nutrient composition of Dry tomato. Journal of Food Sciences & Technology. 41(4): 420 – 422

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