Sanni, S.A: Publications

i. Journal Articles in Print

  1. *Onabanjo, O. O., Sanni, S. A., Afolabi, W. A. O, Oyawoye, O. O. & Obanla, O. O. (2014). Lipid composition of some commonly consumed traditional Nigerian dishes. Journal of Human Nutrition and Dietetics 27: 367-376. Published by The British Dietetic Association Ltd, UK. doi:10.1111/jhn.12157
  2. *Sotunde, O. F., Sanni, S. A., Onabanjo, O. O., Olayiwola, I. O. (2014). A retrospective study of the health profile of neonates of mothers with anemia in pregnancy and pregnancy induced hypertension in Lagos, Nigeria. Journal of Public Health in Africa 5: 63-67. Italy. Published by Page Press
  3. *Olayinka Righteous Akinpelu, Micheal Ayodele Idowu, Olajide Philip Sobukola, Silifat Ajoke Sanni, Goke Bodunde, Mure Agbonlahor, and Loreto Munoz (2014). Optimization of Processing Conditions for Vacuum Frying of High Quality Fried Plantain Chips Using Response Surface Methodology (RSM). Food Science and Biotechnology 23 (4): 1-8 (2014). Published by Springer. South Korea.
  4. *Afolabi, W. A. O., Ayenigba, B., Onabanjo, O. O., Sanni, S. A. and Ariyo, M. A. (2014). Socio-demographic determinants of paternal centred child care practices and under-three children malnutrition in peri-urban communities in southwest Nigeria. The Nigerian Journal of Nutritional Sciences 35 (1): 9-14. Published by the Nutrition Society of Nigeria.
  5. *Akinlonu, E. O., Sanni, S. A. And Onabanjo, O. O. (2013). Nutritional, Sensory qualities and Recommended daily allowances of novel dishes from cassava root. The Nigerian Journal of Nutritional Sciences 35 (1): 33-41. Published by the Nutrition Society of Nigeria.
  6. *Phorbee, O., Olayiwola, I and Sanni, S. (2013). Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules, Gari from Bio-Fortified Cassava Roots. Food and Nutrition Sciences, 4 (12): 1247-1254. doi: 10.4236/fns.2013.412159. Published in USA.
  7. *Afolabi, W. A. O., Oyawoye, O. O., Sanni, S. A. and Onabanjo, O. O. (2013). Proximate and cholesterol composition of selected fast foods sold in Nigeria.  Nigerian Food Journal 31 (1): 70-76. Published by the Nigerian Institute of Food Science and Technology.
  8. *Ibiyemi Olayiwola Funmi Folaranmi, Abdul-Rasaq A. Adebowale, Onabanjo Oluseye, Sanni Ajoke, Afolabi Wasiu (2013). Chemical, mineral composition and sensory acceptability of cocoyam-based recipes enriched with cowpea flour. Journal of Food Science and Nutrition, 1(3): 228–234. Published by Wiley Online Library, UK.
  9. *Olayiwola, I. O, Akinfenwa, V. O., Oguntona, C. R. B., Sanni, S. A., Onabanjo, O. O. and Afolabi, W. A. O. (2013). Phytonutrient, Antioxidant and Mineral composition of some wild fruits in South West Nigeria. Nigeria Food Journal 31 (2): 33-40. Published by the Nigerian Institute of Food Science and Technology.
  10. *Sanni, S. A. (2012). Stability of iron fortified gari during storage in different packaging materials. Journal of Food Processing and Preservation, 36 (3): 206-213. Published by Wiley Online Library (www.blackwellpublishing.com/journal.asp?ref=0145-8892), UK.
  11. *Olayiwola, I. O., Oganah, B. C., Oguntona, C. R. B., Popoola, A. R, Sanni, S. A, Onabanjo, O. O., Afolabi, W. A. O. and Sam-Wobo, S. O. (2012). Consumption Pattern of Maize based dishes in Four Agro-Ecological Zones of Nigeria. Journal of Agricultural Science and Environment, (ASSET) 12 (2): 45-61. Published by Federal University of Agriculture, Abeokuta, Nigeria.
  12. *Olayiwola, I. O., Oganah, B. C., Oguntona, C. R. B., Popoola, A. R, Sanni, S. A and Sam-Wobo, S. O. (2012) Status of aflatoxin and anti nutrient content of some standardized maize-based dishes and snacks consumed in Nigeria. Discourse Journal of Agric and Food Science 1 (5): 9-18. Published by Institute of Information Resources. Available online at http://www.resjournals.org/JAFS. Bangladesh
  13. *Sanni, S. A., Oguntona, C. R. B., and Maziya Dixon, B.  (2010). Nutritional composition and Sensory properties of Iron Fortified Fufu Flour. Journal of Natural Science, Engineering and Technology (Formerly ASSET A4) 9(1): 40-57. Published by Federal University of Agriculture, Abeokuta, Nigeria.
  14. *Sanni, S. A., Maziya-Dixon, B. and Oguntona, C. R. B (2010). Changes in iron and moisture contents, pH and peak viscosity of iron fortified fufu flour during storage in different packaging materials. African Root and Tuber Crops Journal 8 (2): 60-68.(Publication of International Society of Tropical Root Crops-African Branch based in IITA)
  15. *Sanni, S. A., Oguntona, C. R. B.,  Bamgbose, A. M., Olayiwola, I. O., and Maziya-Dixon, B.  (2010). Chemical composition, Pasting and Sensory Properties of Iron-Fortified Cassava Gari. Foods, Japan 4 (1): 55-60. http://www.globalsciencebooks.info/JournalsSup/10FOOD_4_1.html
  16. *Sanni, S. A., Oguntona, C. R. B., Olayiwola, I. and Oguntona, T.  (2010). Biovailability to rats fed with Iron Fortified Cassava Gari Diets. Nigerian Food Journal 28 (1): 56-66. www.ajol.info/index.php/nifoj/search…/view?…S. Sanni…-Cached. Published by the Nigerian Institute of Food Science and Technology.
  17. Abubakar, H. N., Olayiwola, I. O., Sanni, S. A. and Idowu, M. A. (2010). Chemical composition of sweet potato (Ipomea batatas Lam) dishes as consumed in Kwara State Nigeria. International Food Research Journal, Malaysia, 17: 411-416. Published by Faculty of Food Science & Technology, Universiti Putra Malaysia. Available online at www.ifrj.upm.edu.my/
  18. Onabanjo, O. O., Akinyemi, C. O., Sanni, S. A. and Kupoluyi, M. T. (2009). Mineral and heavy metal content of Nigerian dishes. Journal of Culinary Science & Technology, UK 7: 143-155. Published by Taylor and Francis, UK.
  19. Sanni, S. A., Oguntona, C. R. B. and Bamgbose, A. M. (2009). Biovailability to rats fed with Iron Fortified Cassava fufu flour Diets. Journal of Food, Agriculture and Environment, Finland, 7 (2): 172-175. Published by WFL Publisher.
  20. Sanni, S. A., Adebowale, A. A., Olayiwola, I.O. and. Maziya-Dixon, B. (2008). Chemical composition and pasting properties of iron fortified maize flour. Journal of Food, Agriculture and Environment, Finland, 6 (3&4): 172-175
  21. Afolabi, W. A. O., Sanni, S.A, Pikuda, Y. C. and Bandipo, M. S. (2007). The Relationship between Television Food Advertisements, Food Consumption and Preferences of Urban School Children. West African Journal of Foods and Nutrition, 8 (1): 54-61. Published by Food Basket International, Ibadan.
  22. Sanni, S.A; Adebowale, A.A. and Yusuf, A.S (2006). Physico-chemical, culinary and functional properties of different improved Nigerian cowpea varieties. Nigerian Food Journal, 24: 34 – 41. Published by the Nigerian Institute of Food Science and Technology.
  23. Sanni, S. A., and Sobola, O. B. (2006). Proximate composition and sensory qualities of bread and biscuits from malted sorghum. ASSET A4 6(1): 231-239. Published by the Federal University of Agriculture, Abeokuta, Nigeria.
  24. Sanni, S. A., Okeleye, K. A. Soyode, A. F. and Taiwo, O. C. (2005). Physicochemical properties of early and medium maturing upland rice varieties. Nigerian Food Journal, 23: 148 – 155. Published by the Nigerian Institute of Food Science and Technology.
  25. Sanni, S. A., Oguntona, C. R. B., Sanni, L. O. and Oyewole, O. B. (1999) Total Viable bacteria and coliform counts of some common foods in Abeokuta,  Nigeria.  West African Journal of Foods and Nutrition, 2 (2): 51 – 60. Published by Food Basket International, Ibadan.
  26. Sanni, S. A., C. R. B. Oguntona and Sanni, L. O. (1999) Chemical and Nutritional composition of some common foods in Abeokuta, Nigeria.  Brazilian Archives of Biology and Technology, BABT, Brazil, 42 (3): 331 – 337. Published by the The Biology and Technological Research Institute.
  27. Henshaw, F. O. and Sanni, S. A. (1995).  The effects of seed physical properties and chemical composition on the cooking properties of seven cowpea (Vigna unguiculata) varieties.  Nigerian Food Journal, 13:53 – 63. Published by the Nigerian Institute of Food Science and Technology.

ii) Journal Articles Accepted for Publication

  1. *Oladapo, A. A, Olayiwola IO, Sanni, S.  A., Agbonlahor, M.U, Afolabi, W.A.O. and Deji, S. A. (2014). Dietary Diversity of a Group of Women of Child-Bearing Age in Rural and Urban Areas of Ondo State, Nigeria. Humboldt International Journal of Gender, Agriculture and Development (HIJGAD), Germany. In Press.
  2. *Olayiwola, I. O., Akinrinmade, R., Afolabi, W. A. O and Sanni, S. A. (2013). Nutritional Status and Socioeconomic condition of Acute stroke patients among the Yoruba in South west Nigeria. Journals of Humanity and Social Science (www.iosrjournals.org). Published by International Organisation of Scientific Research (India).

(iii) Book: Nil

 (iv) Book Chapter: Nil

(v) Edited Conference Proceedings

  1. *Ademuyiwa, M. O. and Sanni, S. A. (2013). Consumption Pattern and Dietary Practices of Pregnant Women in Odeda Local Government Area of Ogun State. World Academy of Science, Engineering and Technology, 774-778. Published as Conference Proceedings of the International Conference on Agricultural, Biotechnology, Biological and Biosystems Engineering, Cape Town, South Africa, 20-21 November, 2013. Alexander V., Arkady, B., Irisan, M. et. al. (Scientific Committee)
  2. *Adebowale, A. A., Tela, O. O. and Sanni, S. A. (2013). Diversifying trifoliate yam (Discorea dumentorum) Utilization: Effect of frying temperature on chemical composition and sensory acceptability of fried chips.  Proc. 2nd Int. Symp. On Underutilized Plant Species ‘Crops for the future –Beyond Food Security’ F. Massawe et al (Eds). Acta Hort 979, ISHS. 597-599.
  3. *Adebowale, A. A., Awolala, F. M., Fetuga, O. O., Sanni, S. A. and Adegunwa, M. O. (2013). Effect of soaking pre-treatments on nutritional composition and functional properties of Bambara Groundnut (Vigna subterranean) flour. Proc. 2nd Int. Symp. On Underutilized Plant Species ‘Crops for the future –Beyond Food Security’ F. Massawe et al (Eds). Acta Hort 979, ISHS. 139-143.
  4. Sanni, S. A. and Adebayo, A. A. (2010). Proximate composition of five selected snacks used as small chops in South Western Nigeria. Proceedings of the 34th Annual Conference/General Meeting of the Nigerian Institute of Food Science and Technology. Mepba, H. D. (Ed), 250-251.
  5. Agbon, C. A., Afolabi, WAO, Sanni, S. A., Kudowo, A. A. and Okeke, E. C. (2010). Body mass index and food consumption pattern of stationary and hawking fish marketers in Abeokuta, Ogun State. Proceedings of the 41st Nutrition Society of Nigeria (NSN) Conference, Ene-Obong et al. (eds), 107-110. Published by NSN.
  6. Sanni, S. A., Adebowale, A. A. and Oladapo, F. O. (2006). Proximate and sensory properties of instant yam-breadfruit flour. Proceedings 37th Nutrition Society of Nigeria (NSN) Conference, A. O. Fanimo and I. O. Olayiwola (Eds) 87-91. Published by NSN.
  7. Adebowale, A. A., Sanni, S.A., Fetuga, G.O. and Akanbi, T.A. (2006). Chemical and sensory properties of breadfruit starch – wheat flour noodles. Page 66 – 71. In: Proceedings of 37th Nutrition Society of Nigeria Conference, Abeokuta, 8 – 11th November, 2006. A. O. Fanimo and I. O. Olayiwola (Eds) 87-91. Published by NSN.

(v)        Technical Report

  1. *Aworh, O. C., Ogunmoyela, O. A. Okoruwa, A. O. Babajide, J. M., Sanni, S. A., Olayiwola, I. O., Sanni, L. O., Obadina, A. O. Adebowale, A. A., Ebuehi O. A. T., George, A. and Nd’iaye, F. , I.G Onimawo (2011). Food Fortification Training Manual. University of Agriculture, Abeokuta, Nigeria. AAU/MRCI Cycle 325-2010 Project. ISBN 978-978-49626-5-0. 42 pp.

(vi)       Dissertation

  1. Sanni, S. A. (1992) Chemical and Cooking properties of cowpea varieties. Unpublished B. Sc. Degree Project, University of Agriculture, Abeokuta, Nigeria.
  2. Sanni, S. A. (1999) Chemical, Nutritional and Microbiological qualities of street foods in Abeokuta, Nigeria.  Unpublished M. Sc. Degree Project, University of Agriculture, Abeokuta, Nigeria.
  • Sanni, S. A. (2007) Nutritional and Sensory Qualities of Iron fortified Cassava Gari and Fufu Flour.  Unpublished Ph.D. Degree Project, University of Agriculture, Abeokuta, Nigeria.

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