Olatunde, G.O: Publications

PROJECT / THESIS

Sanusi G. O. (1990). Steam distillation of ethanol from glucose and allied subscripts (B. Sc. Project). Department of Chemistry, University of Lagos, Lagos.

Sanusi G. O. (1993). Vitamin fortification of maize-soybean mix (M. Sc. Dissertation). Department of Chemistry, University of Ibadan, Ibadan.

Fetuga G. O. (2004). Physical, chemical and sensory properties of enzyme-clarified mango juice (M. Sc. Dissertation). Department of Food Science and Technology, University of Agriculture, Abeokuta.

Fetuga G. O. (2012). Quality attributes of sweet potato [Ipomoea batatas (L.). Lam] flour and stiff paste (Amala) as affected by variety and processing methods. (PhD Thesis).Department of Food Science and Technology, Federal University of Agriculture, Abeokuta.

A Journal Articles

Journal Articles in Print

 1. Ganiyat O. Olatunde, Lateefat K. Arogundade and Oluwaponmile I. Orija (2017). Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation. Cogent Food & Agriculture, 3(1): 1283079 Published by Taylor& Francis. Available online at http://dx.doi.org/10.1080/23311932.2017.1283079

2. Olatunde G. O., Tomlins K., Henshaw F. O. and Idowu M. A. (2016). Descriptive sensorycharacterization of cooked paste (Amala) made from sweetpotato flour (Elubo). NigerianFood Journal, 34(1):72-80. Published by the Nigerian Institute of Food Science andTechnology(NIFST).Available online at www.ajol.info/journals/nifoj

3. Olatunde, G. O.,Akinbomi, V. B. and Adebowale, A. A. (2016). Effect of sucrose concentration and immersion time on weight loss and shelf life of poultry eggs. Applied Tropical Agriculture, 21(2): 20-24. Published by the School of Agriculture and Agricultural Technology (SAAT), The Federal University of Technology, Akure (FUTA),Ondo State, Nigeria.

4. Ganiyat O. Olatunde, Folake O. Henshaw, Michael A. Idowu& Keith Tomlins.(2016). Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method.  Food Science &Nutrition, 4(4):623-635. Published byWiley Periodicals, Inc. Available online at http://onlinelibrary.wiley.com/doi/10.1002/fsn3.325/full

5. Adebowale Abdul-Rasaq, LawalOlajumoke, AdegunwaMojisola,Olatunde Ganiyatand LawalIshaq (2015).Proximate composition and functional properties of extruded snacks from breadfruit-sweet potato flour. Nigerian Journal of Nutritional Sciences,36(1): 18-25. Published by Nutrition Society of Nigeria.

6.GaniyatFetuga, Keith Tomlins, Folake Henshaw and Michael Idowu (2014). Effect of variety and processing method on traditional sweet potato flour (‘elubo’) and sensory acceptability of cooked paste (‘amala’). Food Science & Nutrition, 2(6): 682-691. Published by Wiley Periodicals, Inc. Available online at http://onlinelibrary.wiley.com/doi/10.1002/fsn3.161/full

7.  G. O. Fetuga, T. E. Ajayi and O. R. Karim (2014). Effect of frying temperature and time on composition and sensory quality of sweet potato crisps. African Journal of Root and Tuber Crops, 11(1): 17-25. Published by International Society for Tropical Root Crops-Africa Branch. Available online at http://istrc-ab.org/?page_id=28

8. G. O. Fetuga, A. A. Adebowale, A. H. Oriaghan and E. Osakue (2014). Effect of packaging material and storage on chemical composition and sensory quality of sweet potato crisps. African Journal of Root and Tuber Crops, 11(1): 34-40. Published by International Society for Tropical Root Crops-Africa Branch.  Available online at http://istrc-ab.org/?page_id=28

9.A. A. Adebowale, M. O. Adegunwa, K. A. Awonusi and G. O. Fetuga (2014). Comparative study of the functional, proximate and sensory qualities of yellow- fleshed sweet potato and cassava starch tapioca grits. African Journal of Root and Tuber Crops, 11(1): 50-55. Published by International Society for Tropical Root Crops-Africa Branch. Available online at http://istrc-ab.org/?page_id=28

10. Ganiyat O. Fetuga, Keith Tomlins, AurelieBechoff, Folake O. Henshaw, Michael A. Idowu and Andrew Westby (2013). A survey of traditional processing of sweet potato flour for amala, consumption pattern of sweet potato amala and awareness of orange-fleshed sweet potato (OFSP) in South-West Nigeria. Journal of Food Agriculture and Environment, 11 (3&4); 67-71, Published by WFL Publisher, (Science & Technology), Helsinki, Finland. Available online at www.world-food.net

11. G. O. Fetuga, A. O. Odulaja and A. O. Adelekan (2013). Composition and sensory quality of sweet potato crisps as influenced by pre-frying treatment.  Journal of Natural Science, Engineering and Technology, 12; 99-107.Published by the Federal University of Agriculture, Abeokuta, Nigeria. Available online at http://www.unaab.edu.ng/journal/

12.  A. A. Adebowale, G. O.Fetuga, C. B.Apata and L.O. Sanni (2012). Effect of variety and initial moisture content on physical properties of improved millet grains. Nigerian Food Journal, 30(1); 5-10,Published by the Nigerian Institute of Food Science and Technology (NIFST). Available online at www.ajol.info/journals/nifoj

13.  A. A. Adebowale,M. T. Adegoke, S. A. Sanni, M. O. Adegunwa, and G. O.Fetuga(2012). Functional properties and biscuit making potentials of sorghum-wheat flour composite. American Journal of Food Technology. 7(6); 372 – 379, Published by Academic Journals Inc., USA. Available online at http://scialert.net/jindex.php?issn=1557-4571

14.  Fetuga G. O., Idowu, M. A., Sanni, L. O. andBamiro, F. O. (2008). Effect of Enzyme clarification on physical, chemical, and sensory properties of Mango ( Mangifera indica ) juice. Nigerian Food Journal. 26(1); 42-53, Published by the Nigerian Institute of Food Science and Technology (NIFST). Available online at www.ajol.info/journals/nifoj

15.  Sanni, L. O., Adebowale, A. A., Awoyale, W. andFetuga, G. O. (2008).Quality Evaluation of Gari ( Roasted Cassava Mash ) in Lagos, Nigeria. Nigerian Food Journal. 26(2); 125 – 134, Published by the Nigerian Institute of Food Science and Technology (NIFST). Available online at www.ajol.info/journals/nifoj

16.  G. O. Fetuga, A. A. Yusuf andO. M. Folarin (2002). Formulation and vitamin fortification of maize – soybean mix. International Journal of Chemistry.12 (3): 165 – 175, Published by Institute of Chemical Technology, Calcutta, India.

17.  A. A. Yusuf, S. AdewuyiandG. O. Fetuga(2003). The nutritive value of MucunaSlonaei seed flour. International Journal of Chemistry.13(1):39 – 44, Published by Institute of Chemical Technology, Calcutta, India.

18. A. A. Yusuf, S. Adewuyi and G. O. Fetuga(2003). The nutritive value of MucunaSlonaei seed flour. International Journal of Chemistry.13(1): 39 – 44,  Published by Institute of Chemical Technology, Calcutta, India.

Journal Articles Accepted for Publication

19. G. O. Olatunde, B. O. Ogunyinka, M. E. Ashimi and A. G. Taiwo (2016). Chemical composition and sensory quality of sweet potato crisps as affected by variety and frying conditions. Journal of Natural Science, Engineering and Technology, 15(1). Publishedby the Federal University of Agriculture, Abeokuta, Nigeria. Available online at http://www.unaab.edu.ng/journal/

 

B. Conference Papers

Edited Conference Proceedings

1. Ojedapo O. P. &Olatunde G. O. (2016). Selected quality attributes of fried extruded snack frommalted sorghum-wheat flour composites. Proceedings of the 40th Annual ConferenceofNigerian Institute of Food Science & Technology (NIFST), Abu J. O., Shittu T. A., Yusufu M. I., Olapade A. A., Uvere P. O. &Uzomah A. (Eds.) 49-50, Published by NIFST.

2. Olatunde G. O., Phillips O. O., Arogundade L. K. &Adeboye A. (2016). Proximate andfunctional properties of composites and quality attributes of extrudates from malted sorghum-wheat flour. Proceedings of the 40th Annual Conference ofNigerian Institute ofFood Science & Technology (NIFST), Abu J. O., Shittu T. A., Yusufu M. I., Olapade A. A.,Uvere P. O. &Uzomah A. (Eds.) 147-148,Published by NIFST.

3. Olatunde G. O.,Okanlawon P. W. &Opayemi D. T. (2016). Functional properties of banana and plantain flour as influenced by modification. Proceedings of the 40th Annual ConferenceofNigerian Institute ofFood Science & Technology (NIFST), Abu J. O., ShittuT. A., Yusufu M. I., Olapade A. A., Uvere P. O. &Uzomah A. (Eds.) 353-354, Published byNIFST.

4. Odogwu A. O. & Olatunde G. O. (2016). Selected quality attributes of Kokoro from maize and orange-fleshed sweetpotato flour. Proceedings of the 40th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST), Abu J. O., Shittu T. A., YusufuM. I., Olapade A. A., Uvere P. O. &Uzomah A. (Eds.) 147-148,Published by NIFST.

5. Edun A. A., Olatunde G. O.,Shittu T. A., Adeogun A. I., Adebowale A. A., Dipeolu A. O., Phorbee O. O. (2015). Some quality attributes of bread substituted with orange-fleshed sweet potato flour and its puree. Proceedings of the 39th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST), Abu J. O. et al. (Eds.) 24-25,Published by NIFST.

6. A. A. Adebowale, F. M. Awolala, G. O. Fetuga, S. A. Sanni and M. O. Adegunwa (2013). Effect of soaking pretreatments on nutritional composition and functional properties of Bambara groundnut (VignaSubterranea) flour. Proceedings of the 2nd International Symposium on underutilized plants species. Acta Hort. 979, 139-143. F. Massawe et al. (Eds.) Published by ISHS.

7. Fetuga, G. O., Nasir, S. A. and Oyedele, H. A. (2012). Characteristics of sweet potato puree-wheat flour composite bread. Proceedings of the 36th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),Chima Igwe (Ed.) 38-40,Published by NIFST.

8.Fetuga, G. O. and Bafunso, K. O. (2012). Functional properties of sweet potato ‘elubo’ and sensory properties of ‘amala’ as influenced by parboiling temperature.  Proceedings of the 36th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 504-506,Published by NIFST.

9. Fetuga, G. O., Salawudeen, S. M. and Oyedele H. A. (2012). Effect of different forms of sweet potato supplementation on properties of ‘kunun-zaki’ (a non-alcoholic fermented beverage). Proceedings of the 36th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 25- 27,Published by NIFST.

10. Fetuga, G. O. and Adeyeye, O. M. (2012). Selected properties of sweet potato french fries as affected by pretreatment method. Proceedings of the 36th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),Chima Igwe (Ed.) 543-544,Published by NIFST.

11. Fetuga, G. O., Adeleye, A. O., Adebowale, A. A. and Fashina, A. O. (2008). Nutritional and sensory qualities of water extract of sorghum stalk. Proceedings of the 32nd Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),E. T. Otunola, Ade-Omowaye, B. I., Fapojuwo, O.O., Adejuyitan, A. A., Akinwande, B. O. and Abioye, V. F. (Eds.) 375 – 376. Published by NIFST. 

12. Adebowale, A.A., Sanni, S. A., Fetuga, G. O. and Akanbi, T. O. (2006). Chemical and sensory properties of Breadfruit starch- wheat flour noodles. Proceedings of the 37th Annual Conference of Nutrition Society of Nigeria (NSN),A. O. Fanimo and OlayiwolaI. (Eds.)66 – 71. Published by NSN.

13. Karim, O. R., Adebowale, A. A., Yangomodu, O. D. and Fetuga, G. O. (2003). Level of awareness of the regulatory role of NAFDAC by undergraduate student: A case study of OlabisiOnabanjo University, Ago- Iwoye. Proceedings of the 27th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),M. S. Sule, Atiku, M. K., Muhammed, A. W. and Adamu, D. J. M. (Eds.)238 – 240. Published by NIFST. 

 


Last Updated on April 15, 2019 by admin

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