Prof.

Sobukola, Olajide Philip 

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Short Profile

Prof. O.P. Sobukola (Professor, Food Processing and Preservation) graduated from the University of Agriculture, (now Federal University of Agriculture, Abeokuta, FUNAAB), Nigeria as the overall best graduating student with four distinct academic awards (1998/1999 session). He completed his Masters’ (2003) and PhD (2007) degrees in Food Processing and Storage Technology from the same University. Prof. Sobukola is an IFS grantee and had his postdoctoral training at the Department of Chemical and Bioprocess Engineering, Pontificia Universidad Catolica de Chile, Santiago, Chile, where he worked in the area of Food Process design in relation to development and microstructural analysis of vacuum and atmospherically fried fabricated matrices. He has also received international training at the University of Copenhagen, Denmark on innovative University Teaching and Learning; Wageningen University of Agriculture and Research (WUR) on learning, action research and outreach-making higher education boost Food security; Food safety and hygiene for postharvest handling of fresh fruits and vegetables, among others. He was also a research team member in many internationally funded research projects such as GRATITUDE, CassavaGmarkets, UDESWA (Upscaling the Nigerian Flash Drying Experience for Sustainable Regional Trade and Income generation in West Africa), Postharvest Loss Alliance for Nutrition (Landscape analysis and nutrient retention study), Scoping study on Nigerian Agricultural Education (FUNAAB-iCRA), among others. Prof. Sobukola is a visiting Professor at the Department of Food Science and Technology, Faculty of Food Science and Human Nutrition, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi. He is a highly motivated scholar, very hardworking, has a high sense of responsibility and dedication to duty, dedicated teacher who has shown evidence of good scholarship in the quality of his teaching and research. He has over 80 publications in reputable local and international outlets and have supervised over 100 graduate students across various disciplines. Prof. Sobukola served as the Acting Head, Department of Food Science and Technology (August 2017 to July 2019) and currently, Deputy Dean, College of Food Science and Technology and Assistant Programme Leader, Food Processing and Value Addition of the World Bank Centre for Agricultural Development and Sustainable Environment (CEADESE) both at the Federal University of Agriculture, Abeokuta, Nigeria. He is a professional member of NIFST, APA, ISTRC, among others. He reviews for many top journals in his field of research.

Β 

University of Agriculture, Abeokuta, PhD in Food Processing and Storage Technology November 2007

University of Agriculture, Abeokuta, Nigeria, MSc in Food Processing and Storage Technology November 2003 and BSc (Hons) in Food Science and Technology January 2000

The focus of my research is the application of innovative engineering principles in the development of processes and systems that add value to agricultural products (plants and animals) and ensure their safety across the food supply chain. Researches are conducted in the following specific areas:
1. Value addition to agricultural produce through technological processes such as extrusion processing, heat and mass transfer applications (frying, drying and freezing)
2. Application of innovative microstructural techniques in evaluating quality and safety of structured and unstructured food materials.
3. Development of appropriate and cost-effective technologies for reducing post-harvest losses in developing countries.

* University Prize to the Best all round Graduating Student in the University (UNAAB) (1998/99 Session)

⁕ Late Dr. (Mrs.) O.O. Apampa Prize to the Best Graduating Student in the Food Science Option in the University (UNAAB) (1998/99 Session

¬⁕ Lynx Club, Abeokuta Prize to the overall Best Graduating Student (UNAAB) (1998/99 Session)

⁕ J.S. Erinosho Memorial Prize to the Graduating Student with the best result in General Studies in the University (UNAAB) (1998/99 Session)

⁕ IFS Research grant- Vacuum frying of sweet potato slices: a study on tuber variety, frying oil and process optimization. 2010

⁕ Postdoctoral Fellowship jointly sponsored by CONICYT (National Commission for Scientific and Technological Investigation of Chile) and Faculty of Engineering, Pontificia Universidad Catolica de Chile. 2011

⁕ Travel grant to attend the 12th International Symposium of The International Society for Tropical Roots Crops, African Branch (AB) in Ghana, 2013.
⁕ FUNAAB Research Award- Principal Investigator on Development of nutritious, low-fat snacks from plantain and yellow fleshed cassava: process design, product characterization and economic implications. 2013

⁕ Travel grant to present an oral paper on Vacuum frying processing Technology improves quality attributes of fried sweet potato chips at the 9th Triennial Conference of the African Potato Association (APA-2013) in Naivasha, Kenya from June 30th to July 4th, 2014.-
⁕ Travel grant to attend and present a paper at the 13th Triennial symposium of the International Society for Tropical Crops, African Branch (AB) in Dar Sallam, Tanzania between 4th and 10th March, 2017.

* Deputy Dean, College of Food Science and Human Ecology (COLFHEC) January 2021-Till Date
⁕ Head, Department of Food Science and Technology August 2017 – July 2019
⁕ Assistant Programme Leader, Food Processing and Value Addition of the World Bank Centre for Agricultural Development and Sustainable Environment (CEADESE) February 2014 till Date
⁕ Member, Senate Committee on examination results (SECOCER)
⁕ College representative, Admission Committee, 2016 Till date
⁕ College representative, Anti-plagiarism committee of the PG school, 2020 Till date
⁕ COLFHEC COCER Chairman, 2021 till date
⁕ College representative, Research Policy Review Committee of the University, 2020 -2022
⁕ College representative, University Calender and Book review, 2021 till date

* Member, Nigerian Institute of Food Science and Technology
⁕ Member, Young Professionals Platform for Agricultural Research for Development (YPARD)
⁕ Member, International Society for Tropical Root Crops (ISTRC-AB)
⁕ Member, African Potato Association (APA)
⁕ Member, International Society for Tropical Root Crops, World-wide (ISTRC)

Selected Conferences Attended
⁕ Sobukola, O.P. and Munoz, L.A. (2012). Optimization of functional properties of meat analogue from Bambara groundnut using response surface methodology (RSM). In: Advancing global food security and wellness through Food Science and Technology. Proceedings of the 16th World Congress of Food Science and Technology (IUFoST), Parana, Brazil. Rodriguez-Amaya, D.B. (Ed.), Published by International Institute of Food Science and Technology Trust Fund.

⁕ Shittu, T.A., Ogunjimi, O., Ola, I.A., Sobukola, O.P., Sogunle, O.M., Olayanju, T.M.A. and Dairo, O.U. (2012). Optimization of a convective drying process for producing starch-albumin powder as a coating material in fried Foods. In: International Drying Symposium Proceedings of the 18th International Drying Symposium (IDS 2012), Xiamen, China. Chen, X.D. (Ed.), Published by Taylor and Francis.

⁕ Esan, T.A., Sobukola, O.P., Sanni, L.O. and Bakare, H.A. (2013). Vacuum frying processing technology improves quality attributes of fried sweetpotato chips. In: Transforming potato and sweetpotato value chains for food and nutrition security. Book of abstracts of the 9th triennial African Potato Association (APA 2013), Naivasha, Kenya. M. Nyongesa, L. Wasilwa, J. Low and L. Wanjohi (Eds.), Pp. 140, Published by African Potato Association.

⁕ Sobukola Olajide Philip, Dueik Veronica, Munoz Loreto and Bouchon Pedro (2013). Frying conditions affect structure development of fabricated matrices from wheat starch and vital gluten. In: Food Structure and Functionality. Book of Abstracts of the Food Structure and Functionality conference, Stare Jablonki, Poland, 23-26 June, 2013. Pg. 26. Published by Division of Food Sciences, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn.

⁕ Akegbejo-Samsons, T.., Sobukola O.P., Henshaw F.O., Afolabi W.A.O. Sanni, L.O. (2013). Effect of processing parameters on some quality attributes of yam starch and gluten-based expanded fried snack. In: Book of Abstracts of the International Society of Tropical Root Crops-African Branch Triennial Conference. R.U. Okechukwu, J.A. Manu-Aduening, P. Ntawuruhunga, N.T. Dziedzoave, E. Adu-Kwarteng and M.N. Darko (Eds.). Pp. 114. Published by International Society for Tropical Root Crops (ISTRC).

⁕ Omidiran, A. T., Sobukola, O.P., Sanni, S. A., Adebowale, A.A., Obadina, O.A., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O., Tomlins, K., and Wolfgang, T. (2013). Some quality evaluation of fried snack from brewers’ spent cassava and wheat flour. In: Book of Abstracts of the International Society of Tropical Root Crops-African Branch Triennial Conference. R.U. Okechukwu, J.A. Manu-Aduening, P. Ntawuruhunga, N.T. Dziedzoave, E. Adu-Kwarteng and M.N. Darko (Eds.). Pp. 121. Published by International Society for Tropical Root Crops (ISTRC).

⁕ Oladele, J.O., Dairo, O.U., Aderinlewo, A.A. and Sobukola, O.P. (2017). Determination of suitable thin layer drying curve model for Sponge Gourd seed (Luffa cylindrical). In: A driving force for sustainable development. Proceedings of the 2016 International Conference on Science, Engineering and Technology (SET). Pp. 177-183. Published by College of Engineering, Federal University of Agriculture, Abeokuta, Nigeria.

Selected Publications
⁕ Sobukola, O.P., Dairo, O.U., Sanni, L.O., Odunewu, A.V. and Fafiolu, B.O. (2007). Thin layer drying process of some leafy vegetables under open sun. Food Science and Technology International 13(1): 35-40. https://www.sagepub.com
⁕ Sobukola, O.P. and Dairo, O.U. (2007). Modeling drying kinetics of fever leaves (Ocimum viride) in a convective hot air dryer. Nigerian Food Journal 25(1): 145-153. https://www.ajol.info/journals/nifoj
⁕ Sobukola, O.P., Dairo, O.U., Afe, T.T. and Coker, O.J. (2007). Water sorption Isotherms of fried yam chips in the temperature range from 293K to 313K. International Journal of Food Properties 10(3): 561-575. https://www.informaworld.com/ijfp (From PhD Thesis)
⁕ Sobukola, O.P., Awonorin, S.O., Idowu, M.A. and Bamiro, F.O. (2008). Chemical and physical hazard profile of β€˜Robo’ processing – a street-vended melon snack. International Journal of Food Science and Technology 43, 237-242. https://www3.interscience.wiley.com/ijfst (From MSc Dissertation)
⁕ Sobukola, O.P., Dairo, O.U. and Odunewu, A.V. (2008). Convective hot air drying of blanched yam slices. International Journal of Food Science and Technology 43: 1233-1238. https://www3.interscience.wiley.com/ijfst
⁕ Sobukola, O.P., Awonorin, S.O., Sanni, L.O. and Bamiro, F.O. (2008). Deep fat frying of yam slices: optimization of processing conditions using response surface methodology. Journal of Food Processing and Preservation 32: 343-360. https://www3.interscience.wiley.com/jfpp (From PhD Thesis)
⁕ Sobukola, O.P., Awonorin, S.O., Sanni, L.O. and Bamiro, F.O. (2008). Optimization of blanching conditions prior to deep fat frying of yam slices. International Journal of Food Properties 11(2): 379-391. https://www.informaworld.com/ijfp (From PhD dissertation)
⁕ Sobukola, O.P. (2009). Effect of pre-treatment on drying characteristics and kinetics of okra (Abelmoschus esculentus L. Moench) slices. International Journal of Food Engineering 5(2) Article 9. https://www.degruyter.com/view/ijfe
⁕ Sobukola, O.P., Awonorin, S.O., Idowu, M.O. and Bamiro, F.O. (2009). Microbial profile and critical control points during processing of β€˜robo’ snack from melon seed (Citrullus lunatus thumb) in Abeokuta, Nigeria. African Journal of Biotechnology 8(10), 2385-2388. https://www.academicjournals.org/ajb (From MSc Dissertation)
⁕ Sobukola, O.P., Awonorin, S.O., Sanni, L.O. and Bamiro, F.O. (2010). Optimization of pre-fry drying of yam slices using response surface methodology. Journal of Food Process Engineering 33, 626-648. https://www3.interscience.wiley.com/jfpe (From PhD Thesis)
⁕ Kajihausa, O.E., Sobukola, O.P., Idowu, M.A., Awonorin, S.O. (2010). Nutrient contents and thermal degradation of vitamins in organically grown fluted pumpkin (Telfairia occidentalis) leaves. International Food Research Journal 17(3): 795-807, https://www.ifrj.upm.edu.my
⁕ Sobukola, O.P. and Onwuka, V.I. (2011). Effect of moisture content on some physical properties of locust bean seeds (Parkia fillicoidia L.). Journal of Food Process Engineering 34, 1946-1964. https://www3.wileyinterscience.com/jfpe
⁕ Sobukola, O.P. and Abayomi, T.A. (2011). Physical properties and rehydration characteristics of different varieties of maize (Zea mays L.) and cowpea (Vigna ungniculata L. walp) seeds. Journal of Food Processing and Preservation 35, 299-307. https://www3.wileyinterscience.com/jfpp
⁕ Sobukola, O.P. and Olatunde, S.O. (2011). Effect of salting techniques on salt uptake and drying kinetics of African Catfish (Clarias gariepinus). Food and Bioproduct Processing 89, 170-177. https//www.elsevier.com/locate/fbp
⁕ Sobukola, O.P. and Aboderin, A.T. (2012). Studies on some properties of starches from three Mucuna species. International Food Research Journal 19(3): 913-921. https://www.ifrj.upm.edu.my
⁕ Sobukola, O. Popoola, I. Munoz, L. (2012). Experimental and mathematical description of sorption isotherms and thermodynamic properties of salted and dried African Catfish (Clarias gariepinus). International Journal of Food Engineering 8(2), Article 5. https://www.degruyter.com/view/ijfe
⁕ Sobukola, O.P., Dueik, V. and Bouchon, P. (2013). Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks. Food and Bioprocess Technology, 6(8): 2010-2017. https://www.springer.com/fbt (From Postdoctoral fellowship)
⁕ Sobukola, O.P., Dueik, V., Munoz, L. and Bouchon, P. (2013). Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten-based snacks. Food Science and Biotechnology 22(1): 177-182. https://www.springer.com/fsb (From Postdoctoral fellowship)
⁕ Sobukola, O.P., Babajide, J.M. and Ogunsade, O. (2013). Effect of brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta. Journal of Food Processing and Preservation. Vol. 37, 734-743. https://www3.wileyinterscience.com/jfpp
⁕ Sobukola, O.P. and Bouchon, P. (2014). Mass transfer kinetics during deep fat frying of wheat starch and gluten-based snacks. Heat and Mass Transfer, Vol. 50, 795-801. https://www.springer.com/hmt (From Postdoctoral fellowship)
⁕ Akinpelu, O.R., Idowu, M.A., Sobukola, O.P., Henshaw, F.O., Sanni, S.A., Bodunde, G., Agborlahor, M. and Munoz, L. (2014). Optimization of Processing Conditions During Vacuum Frying of High-Quality Fried Plantain Chips Using Response Surface Methodology (RSM). Food Science and Biotechnology. Vol. 23(4), 1121-1128. https://www.springer.com/fsb
⁕ Dueik, V., Sobukola, O.P. and Bouchon, P. (2014). Development of low-fat gluten and starch-based matrices with high fiber content. LWT-Food Science and Technology. Vol. 59, 6-11. https://www.elsevier.com/lwt (From Postdoctoral fellowship)
⁕ Oladejo, A.O., Sobukola, O.P., Awonorin, S.O. and Adejuyigbe, S.B. (2014). Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM). International Journal of Food Engineering. Vol. 10(2), 329-338. https://www.degruyter.com/view/ijfe.
⁕ Oginni, O.C., Sobukola, O.P., Henshaw, F.O., Afolabi, W.A.O. and Munoz, L. (2014). Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava starch-gluten based snack. Food Structure. Vol. 3, 12-20. https://www.elsevier.com/locate/foodstr.
⁕ Olotu, I.O., Obadina, A.O., Sobukola, O.P., Adegunwa, M., Adebowale, A.A., Kajihausa, T., Sanni, L.O., Asagbra, Y., Ashiru, B. and Keith, T. (2015). Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels. International Journal of Food Science and Technology. Vol. 50(6), 1477-1484. https://onlinelibrary.wiley.com/ijfst. http://doi:10.1111/ijfs.12770
⁕ Esan, T.A., Sobukola, O.P., Sanni, L.O., Bakare, H.A. and Munoz, L. (2015). Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomea batatas L.) chips. Food and Bioproducts Processing. Vol. 95, 27-35. https://www.elsevier.com/locate/fbp
⁕ Kareem, S.T., Adebowale, A.A., Sobukola, O.P., Adebisi, M.A., Obadina, O.A., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O. and Keith, T. (2015). Some Quality Attributes of High-Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks. Journal of Culinary Science and Technology, Vol. 13(3), 242-262. http://www.tandfonline.com/loi/wcsc20
⁕ Azeez, A.T., Adegunwa, M.O., Sobukola, O.P., Onabanjo, O.O. and Adebowale, A.A. (2015). Evaluation of some quality attributes of noodles from unripe plantain and defatted sesame flour blends. Journal of Culinary Science and Technology, Vol. 13(4), 303-329. http://www.tandfonline.com/loi/wcsc20.

⁕ Wahab, B.A., Adebowale, A.A., Sanni, S.A., Sobukola, O.P., Obadina, A.O., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O. and Tomlins, k. (2015). Effect of species, pre-treatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science and Nutrition. Vol. 4(1): 50-58. http://authorservices.wiley.com/fsn
⁕ Oyedeji, A.B., Sobukola, O.P., Henshaw, F.O., Adegunwa, M.O., Sanni, L.O. and Tomlins, K. (2016). Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices. Heat and Mass Transfer. Vol. 52(5): 1061-1070. https://www.springer.com/hmt
⁕ Omidiran, A.T., Sobukola, O.P., Sanni, S.A., Adebowale, A.A., Obadina, A.O., Sanni, L.O., Wolfsgang, T. and Keith, T. (2015). Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat and brewers’ spent cassava flour. Food Science and Nutrition, Vol. 4(1): 80-88. http://authorservices.wiley.com/fsn
⁕ Shittu, T.A., Ogunjinmi, O., Ola, I.A., Sobukola, O.P., Sogunle, O.M., Olayanju, T.M. and Dairo, O.U. (2016). Application of starch-albumin powder breading material in fried foods: an optimization study. Journal of Culinary Science and Technology, vol. 14(1), 22-35. http://www.manuscriptcentral.com/wcsc

⁕ Oguntowa, O., Obadina, A.O., Sobukola, O.P., and Adegunwa, M.O. (2016). Effects of processing and storage conditions of cocoyam strips on the quality of fries. Food Science and Nutrition. Vol. 4(6): 906-914. http://authorservices.wiley.com/fsn

⁕ Coker, O.J., Sobukola, O.P., Sanni, L.O., Bakare, H.A., Kajihausa, O.E., Adebowale, A.A. and Tomlins, K. (2016). Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design. Journal of Food Process Engineering. Vol. 40(3), e12484. http://authorservices.wiley.com/jfpe

⁕ Ekunseyitan, O.F., Obadina, A.O., Sobukola, O.P., Omemu, A.M., Adegunwa, M.O., Kajihausa, O.E., Adebowale, A.A., Sanni, S.A., Sanni, L.O. and Tomlins, K. (2016). Nutritional composition, functional and pasting properties of wheat, mushroom, and high-quality cassava composite flour. Journal of Food Processing and Preservation. Vol. 41(5), e13150. http://authorservices.wiley.com/jfpp

⁕ Ogunmuyiwa, O.H., Adebowale, A.A., Sobukola, O.P., Onabanjo, O.O., Obadina, A.O., Adegunwa, M.O., Kajihausa, O.E., Sanni, L.O. and Tomlins, K. (2016). Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour. Journal of Food Processing and Preservation. Vol. 41(5), e13183. DOI 10.1111/jfpp.13183. http://authorservices.wiley.com/jfpp

⁕ Adebowale, A.A., Kareem, S.T., Sobukola, O.P., Adebisi, M.A., Obadina, A.O., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O. Tomlins, K. (2016). Mineral and anti-nutrient content of high-quality cassava-tigernut composite flour extruded snack. Journal of Food Processing and Preservation. Vol. 41(5), e13125. DOI:10.1111/jfpp.13125. http://authorservices.wiley.com/jfpp

⁕ Ohizua, E.R., Adeola, A.A., Idowu, M.A., Sobukola, O.P., Afolabi, T.A., Ishola, R.O., Ayansina, S.O., Oyekale, T.O. and Falomo, A. (2016). Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food Science and Nutrition. Vol. 5(3), 750-762. http://authorservices.wiley.com/fsn.

⁕ Owo, H.O., Adebowale, A.A., Sobukola, O.P., Obadina, A.O., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O. and Tomlins, K. (2016). Adsorption Isotherms and thermodynamic properties of water yam flour. Quality Assurance and Safety of Crops and Foods. Vol. 9(2): 221-227. https://doi.org/10.3920/QAS2015.0655.

⁕ Oyedeji, A.B., Sobukola, O.P., Henshaw, F.O., Adegunwa, M.O., Ijabadeniyi, A.O., Sanni, L.O. and Tomlins, K.I. (2017). Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality. DOI:10.1155/2017/8373801.

⁕ Adebowale, A.A., Owo, H.O., Sobukola, O.P., Obadina, A.O., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O. and Tomlins, K. (2017). Influence of storage conditions and packaging materials on some quality attributes of Water Yam Flour. Cogent Food and Agriculture. DOI: http://doi.org/10.1080/23311932.2017.1385130

⁕ Oke, E.K., Idowu, M.A., Sobukola, O.P., Adeyeye, S.A.O. and Akinsola, A.O. (2017). Frying of Foods: A critical Review. Journal of Culinary Science & Technology. Vol. 16(2), 107-127, DOI: 10.1080/15428052.2017.1333936.

⁕ Adebowale, A.A., Wahab, A.B., Sobukola, O.P., Obadina, A.O., Kajihausa, E.O., Adegunwa, M.O., Sanni, LO. And Tomlins, K. (2018). The antinutitional and vitamin composition of high-quality yam flour as affected by yam specie, pretreatment and drying method. Food Science and Nutrition. Vol. 6: 1985-1990. Published by Wiley Periodical, Inc. UK Available online at https://doi.org/10.1002/fsn3.619

⁕ Fadimu, G.J., Sanni, L.O., Adebowale, A.A., Kareem, S.O., Sobukola, O.P., Kajihausa, O.E., Abdusalam-Seghir, P.B., Siwoku, B.O., Akinsanya, A.O. and Adenekan, M.K. (2018). Optimization of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design. Quality Assurance and Safety of Crops and Foods. Vol. 10(3): 223-232. DOI: 10.3920/QAS2017.1216

⁕ Fadimu, G.J., Sanni, L.O., Adebowale, A.A., Kareem, S.O., Sobukola, O.P., Kajihausa, O.E., Abdusalam-Seghir, P.B., Siwoku, B.O., Akinsanya, A.O. and Adenekan, M.K. (2018). Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour. Croatia Journal of Food Technology, Biotechnology and Nutrition. Vol. 13(2): 38-43.

⁕ Oke, E.K., Idowu, M.A., Sobukola, O.P. and Bakare, H.A. (2019). Quality Attributes and Storage Stability of Bread from Wheat-Tigernut Composite Flour. Journal of Culinary Science and Technology. Vol. 17(1): 75-88. https://doi.org/10.1080/15428052.2017.1404537
⁕ Omidiran, A.T., Sobukola, O.P., Sanni, S.A., Sanni, L.O., Adebowale, A.A., Shajobi, A.O. and Kulakow, P. (2019). Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil. Food Science and Nutrition. Vol. 9: 656-666. DOI: 10.1002/fsn3.904.

⁕ Sogunle, O. M., Olutayo, A. J., Odutayo, O. J., Oso, O. A., Sobukola, O. P., Safiyu, K. K. and Elangovan, A. V. (2019). Effects of in ovo injection of amino acids on hatching performance, cell-mediated immunity and blood profile of FUNAAB Alpha broiler chickens. Nigerian Journal Animal Production 46(4):59 – 72.
⁕ Ogunleye M.T, Bodunde, J.G., Makinde, E.A., Sobukola, O.P. and Shobo, A.B. (2019). Comparative Growth and Yield of Roma vf Tomato Fruits with Organic and Inorganic Fertilizer. International Journal of Organic Agriculture Research & Development. Vol. 16, 1-12.
⁕ Ayeni, O. S., Makinde, E.A., Odeyemi, O.M. and Sobukola, O.P. (2020). Plant density due to intra-row spacing on growth, weed control, and yield of Golden melon. International Journal of Vegetable Science. Vol 27(4), 315-326. DOI: 10.1080/19315260.2020.1791299 .
⁕ Obajuluwa, O. V., Sanwo, K. A., Akinola, O. S., Sobukola, O. P., Adeola, A.V. and Faloye, O. R. (2020). Effect of unconventional marinades on beef quality. Nigerian Journal Animal Production 47(1): 90-99.
⁕ Omidiran, A.T., Sobukola, O.P., Sanni, S.A., Sanni, L.O., Adebowale, A.A., Azeez, R. and Iluebbey, P. (2020). Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil. Legume Science. Vol. 2(4), e61, doi.org/10.1002/leg3.61.
⁕ Ayeni, O.S., Makinde, E.A., Odeyemi, O.M. and Sobukola, O.P. (2020). Effects of population due to intra-row spacing on postharvest quality of golden melon fruits. Nigerian Journal of Agriculture, 51(3): 248-253.
⁕ Ogunleye, M. T., Bodunde, J. G., Makinde, E. A., Sobukola, O. P. and Shobo, B. A. (2021). Fertilizer type and harvest maturity index on nutritive content and proximate composition of tomato fruit. International Journal of Vegetable Science. Vol. 27(5), 505-512, DOI: 10.1080/19315260.2020.1867688.
⁕ Faloye, O. R., Sobukola, O. P., Shittu, T. A. and Bakare, H. A. (2021). Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB Alpha broilers. Springer Nature Applied Science. Vol. 3, 241. DOI.org/10.1007/s42452-021-04249-5.
⁕ Odunlami, Y.O., Sobukola, O.P., Adebowale, A.A., Sanni, S.A., Sanni, L.O., Ajayi, F.F., Faloye, O.R. and Tomslin, K. (2021). Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack. Journal of Culinary Science and Technology. DOI.org/10.1080/15428052.2021.1885000.
⁕ Oyedeji, A.B., Sobukola, O.P., Green, E. and Adebo, O.A. (2021). Physical properties and water absorption kinetics of three varieties of Mucuna beans. Scientific Reports. 11: 5450. DOI.org/10.1038/s41598-021-85087-8.
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⁕ Okon, U.B., Sobukola, O.P., Adebowale, A.A., Bakare, H.A., Omidiran, A.T. and Akinlade, F.A. (2022). Effect of process variables on some quality attributes of instant β€˜Akara iwe’-a cassava based fried snack from grits. Applied Food Research. 2 (2022) 100115. https://doi.org/10.1016/j.afres.2022.100115.

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