Dr. Kudirat Titilope ARAOYE

Reader / Associate Professor

Faculty of Agriculture · Department of Food Science and Technology

Specialization Food Chemistry, Legume Science and Food Product Development.

Office: Department of Food Science and Technology, Federal University Oye Ekiti, Ekiti State, Nigeria

Phone: +2348033935086

Email: kudirat.araoye@fuoye.edu.ng

Biography

Dr Kudirat Titilope Araoye (Nee Seidu) is a Lecturer and Researcher in the Department of Food Science and Technology at the Federal University Oye-Ekiti (FUOYE), Nigeria. She hails from Ipe-Akoko in Akoko South-East Local Government Area of Ondo State. She attended St. Andrew's African Primary School and Ipe High School, both in Ipe-Akoko.
She obtained her PhD. in Food Science and Technology from the Federal University of Technology, Akure, in 2014. Before joining academia, she worked as a Quality Control Assistant at Lister Flour Mills Limited, Ibadan, from 2001 to 2005. She later served as a Teaching Assistant at the Federal University of Technology, Akure (2010–2013), and as Lecturer in the Department of Food Technology, Federal Polytechnic, Ado-Ekiti (2013–2018). In May 2018, she joined the Federal University Oye-Ekiti, where she currently serves as a Lecturer and contributes actively to teaching, research, and community service.
Dr. Araoye received the Federal Government of Nigeria Postgraduate Scholarship during the 2010/2011 and 2011/2012 academic sessions in recognition of her academic excellence and research potential.
Her areas of specialisation include Food Chemistry, Legume Science and Food Product Development. Her current research focuses on the development of nutraceuticals from underutilised crops to enhance food security, improve nutrition, and promote the sustainable use of indigenous agricultural resources.
A dedicated scholar, Dr Araoye has published over thirty-eight peer-reviewed articles in reputable local and international journals and has presented research findings at numerous national and international conferences. She is a member of the Nigerian Institute of Food Science and Technology (NIFST) and the Organization for Women in Science for the Developing World (OWSD). Beyond her academic pursuits, she is a devoted wife and mother who enjoys reading, teaching, and traveling.

Research Interests

Development of functional foods from underutilised crops, agricultural by products with the aim of enhancing food security, improving nutrition, and promoting the utilisation of indigenous agricultural resources.

Qualifications

• PhD, Federal University of Technology Akure, Ondo State (2014)
• M.Tech., Federal University of Technology Akure, Ondo State (2010)
• PGD, Federal University of Technology Akure, Ondo State (2007)
• BSc., Joseph Ayo Babalola University, Ikeji-Arakeji,Osun State (2015)
• HND, Federal Polytechnic Ado-Ekiti, Ekiti State (2000)

Selected Publications

1. Conformational and physicochemical properties of Lagenaria siceraria seed protein isolate-cocoyam mucilage conjugates: Impact of glycation time
   Authors: Oluwafemi, G. I., Ogunbusola, E.M, Oni, K., Alabi, O.O and Araoye, K.T.
   Food Science & Nutrition (2026)
2. Effect of pretreatments on the yield, nutrient content and quality of tofu
   Authors: Otolowo, D.T., Araoye, K.T., Ajiwe, E.A., Akinola, S.A., Alabi, O.O., and Oludahunsi, O.F.
   FUOYE Journal of Innovation Science and Technology (2026)
3. ). Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production.
   Authors: Olugbuyi, A. Oyinloye, A., Araoye, K.T. and Ariseloye, O.
   Journal of Agriculture and Food Research (2024)
4. Effect of acetylation on the functional characteristics of lima bean (Phaseolus lunatus)
   Authors: Araoye, K.T., Akinola, S.A., Oyelade, A.M., Ogagar, S., Oyewale, M.B. Ogunbusola, E.M., Sanni,T.A. and Oludahunsi, O.F.
   Food and Humanity (2024)
5. Lagenaria siceraria protein isolate-cocoyam mucilage conjugates enhance the physicochemical and organoleptic properties of ice cream
   Authors: Oluwafemi, G.I., Ogunbusola, E.M., Oni, O.K., Alabi, O.O. and Araoye, K.T.
   Applied Tropical Agriculture (2024)
6. Techno-functional characteristics of water yam and lima-bean composite flour used in cookies production
   Authors: Araoye, K.T., Alabi, O.O. and Ogunbusola, E.M.
   Applied Tropical Agriculture (2024)
7. Potential of avocado puree and orange-flesh sweet potato for wheat-based cake production
   Authors: Araoye, K.T., Otolowo, D.T., Nwaeze, C.N., Sanni, T.A., Jaiyeoba, C.N., Oni, K., Adebayo, N.I., Ogunbusola, E.M., and Oludahunsi, O.F.
   The Annals of the University Dunarea de Jos of Galati, Fascicle VI-FOOD TECHNOLOGY (2024)
8. Nutritional potential of underutilized Pycnanthus angolensis seeds in ameliorating protein malnutrition in Nigeria.
   Authors: Araoye, K. T., Oje, O.J. and Osundahunsi, O.F.
   Journal of Culinary Science & Technology (2023)
9. Evaluation of mineral, microbial, and sensory properties of gluten-free-ready-to-eat snacks produced from blends of water yam (Dioscorea alata) and lima bean (Phaseolus lunatus)
   Authors: Otolowo,D.T., Araoye, K. T., Maderin, M. and Ogunbusola, E.M.
   Journal of Culinary Science & Technology (2023)
10. Potentials of traditional nixtamalisation treatments in improving the functional and pasting properties of millet flour
    Authors: Jaiyeoba, C.N., Otolowo, D.T., Araoye, K.T. Ajiwe, E.A. and Oludahunsi, O.F.
    FUOYE Journal of Agriculture and Human Ecology (2023)
11. Chemical, microbial and sensory qualities of ice cream stabilised with acetylated starches extracted from cassava and plantain.
    Authors: Araoye, K.T., Otolowo, D.T., Oludahunsi, O.F. and Oluwamukomi, M.O.
    FUOYE Journal of Agriculture and Human Ecology (2023)
12. Refined palm kernel oil stabilization via addition of water chaya leaf extract and butylated hydroxytoluene
    Authors: Arawande, J.O., Araoye, K.T., Gbenga-Fabusiwa, F. J., Ijitona, O.O. and Amuho, E.U.
    Biomedical Journal of Scientific & Technical Research (2022)
13. Preliminary phytochemical screening and antioxidant activity of chaya leaf (Cnidoscolus acontifolus ) extracts on refined palm kernel oil
    Authors: Arawande, J.O., Araoye, K.T., Olatide, M. and Gbenga-Fabusiwa, F. J.
    Applied Food Science Journal (2022)
14. Prediction of nutritional properties of snacks produced from bambara-nut, maize and ripe-plantain blends using mixture response surface methodology
    Authors: Araoye, K.T., Otolowo, D.T., Alejo, I.A.,Oluwafemi, G.I., Ogunbusola, E.M., Sanni, T.A. and Osundahunsi, O.F.
    Suranaree Journal of Science and Technology (2022)
15. Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial and sensory qualities of yoghurt
    Authors: Otolowo,D.T., Omosebi, O.O., Araoye, K. T., Ernest, T.E and Osundahunsi, O.F.
    Food Production, Processing and Nutrition (2022)
16. Impact of extraction methods on the quality, physicochemical, and functional properties of white melon (Cucumeropsis mannii) seed protein concentrates
    Authors: Ogunbusola, E.M., Alabi, O.O, Araoye, K.T., Sanni, T.A., Jaiyeoba, C.N., Adebayo-Alabi, I.B and Akila, O.A.
    Food Chemistry Advances (2022)
17. Comparative studies on the minerals, amino acids and bioactive components of some Phaseolus lunatus varieties whole seeds flours
    Authors: Araoye, K.T., Komolafe, K., Crown, O.O., Oludahunsi, O.F., Olaleye, M.T., Oluwalana, I.B., Boligon, A.A. and Athayde, M.L.
    JABU International Journal of Agriculture and Food Science (2022)
18. Characterization and utilization of nistamalised rice flours in the production of cake.
    Authors: Ogunbusola, E.M., Jaiyeoba, C.N., Alabi,O.O., Sanni, T.A., Araoye, K.T. and Ajayi, O.P.
    Food Research (2021)
19. Assessment of gluten-free cookies made from rice and soy protein isolates blends
    Authors: Ogunbusola, E. M.,Alabi, O.O., Sanni, T.A., Seidu K.T., Oke, H.O and Akinwale, O.R.
    Journal of Microbiology, Biotechnology and Food Sciences (2020)
20. Nutritional Composition and Sensory Quality of Packaged Ofe-Owerri: A Major Traditional Soup in Nigeria
    Authors: Oyewale, M.R., Seidu, K.T., Ogunbusola, E.M., Osundahunsi, O.F., Ogunwa, T.H., Akele, O. and Adejoro, D.O.
    Current Nutrition & Food Science (2020)
21. Nutritional and sensory characteristics of bread produced from wheat and cassava flour, fortified with sorrel seed protein isolate
    Authors: Sanni, T.A., Ogunbusola,E.M., Jayeoba, C.N. and Araoye, K.T.
    FUOYE Journal of Engineering and Technology (2020)
22. Quality assessment of cookies made from composite flour of wheat, sorrel seed protein isolate and yellow cassava flours.
    Authors: Sanni, T.A., Gbolagade,O.H., Ogunbusola,E.M. and Araoye, K.T.
    Journal of Microbiology, Biotechnology and Food Sciences (2020)
23. Effect of processing on chemical composition, functional properties and antinutritional factors of sorrel seed (Hibiscus sabdariffa) flour
    Authors: Sanni, T.A. Ogunbusola, E.M. and Araoye, K.T.
    FUOYE Journal of Pure and Applied Sciences (2019)
24. Production and quality evaluation of maize chips (kokoro) produced from maize and whole lima bean seed flour blends.
    Authors: Oluwafemi G.I. and Seidu K.T. and Akinruli, B.O.
    Journal of Advancements in Food Technology (2018)
25. Nutrients assessment of some lima bean varieties grown in Southwest Nigeria
    Authors: Seidu, K.T., Osundahunsi, O.F. and Osamudiamen, P.M.
    International Food Research Journal (2018)
26. Quality evaluation of composite bread produced from wheat, cassava, plantain, corn and soy-bean flour blends
    Authors: Oluwafemi G.I. and Seidu K.T.
    American Journal of Food Science and Nutrition (2017)
27. Influence of pre-treatments on mineral composition and functional properties of Anchomanes difformis flour
    Authors: Seidu, K.T., Ebiekuraju, E.T., Lemomu,T.I., Akinola,O.G., Omidoyin, M.O., Kilanko,T. and Onifade, D.C.
    American Journal of Food, Nutrition and Health (2017)
28. Chemical composition, functional properties and protein fractionation of edible oyster mushroom (Pleurotus ostreatus)
    Authors: Oluwafemi, G.I., Seidu, K.T. and Fagbemi, T.N.
    Annals Food Science and Technology (2016)
29. Nutritional and microbiological analyses of fermented locust beans (Parkia Biglobosa) and fermented melon (Citrullus Vulgaris)
    Authors: Egbebi, A.O., Seidu, K.T. and Muhammad, A. A.
    Savant Journal of Agricultural Research (2016)
30. Phytochemical composition and radical scavenging activities of watermelon (Citrullus lanatus) seed constituents
    Authors: Seidu K.T. and Otutu O.L
    Croatian Journal of Food Science and Technology (2016)
31. Amino acid composition, mineral contents and protein solubility of some lima bean (Phaseolus lunatus L. Walp) seeds coat
    Authors: Seidu, K.T., Osundahunsi, O.F., Olaleye, M.T. and Oluwalana, I.B.
    Food Research International (2015)
32. Potential food value of watermelon (Citrullus lanatus) seed constituents
    Authors: Otutu, O. L., Seidu, K. T., Muibi, B. O., Oladokun, F. and Oyalowo M. R.
    The International Journal of Science & Technoledge, (2015)
33. Effect of presence of sulphurdioxide on acetylation and sorption isotherm of acetylated starches from cassava cultivar
    Authors: Osundahunsi, O.F., Seidu, K.T. and Mueller, R.
    Food Chemistry (2014)
34. Chemical composition, phytochemical constituents and antioxidant potentials of lima bean seedcoat.
    Authors: Seidu, K.T., Osundahunsi, O.F., Olaleye, M.T. and Oluwalana, I.B.
    Annals Food Science and Technology (2014)
35. Protein-lipid films: application in food systems
    Authors: Enujiugha, V.N., Ayodele, R.O and Seidu, K.T.
    JABU International Journal of Agriculture and Food Science (2013)
36. Microbiological evaluation of suya (dried smoked meat) sold in Ado and Akure, Southwest Nigeria
    Authors: Egbebi, A.O and Seidu, K.T
    European Journal of Experimental Biology (2011)
37. Dynamic rheological and physicochemical properties of annealed starches from two cultivars of cassava
    Authors: Osundahunsi, O.F., Seidu, K.T. and Mueller, R.
    Carbohydrate Polymers (2011)
38. Potential of African pear (Dacryodes edulis) as an ingredient in plantain-based cookies
    Authors: Osundahunsi, O.F., Seidu, K.T. and Oyerinde, O. V.
    Nutrition and Food Science (2010)
39. Evaluation of proximate and functional properties of fermented melon (Colocynthis citrullus L.) seed “ogiri” flour
    Authors: Egbebi, A. O. and Seidu, K.T
    Biological and Environmental Sciences for the Tropics

Professional Qualification

• MNIFST - Nigerian Institute of Food Science and Technologists (NIFST) (2005/NA)

Grants

• Production and assessment of pumpkin (Cucurbita pepo) seeds yoghurt in the prevention and management of Hypertension-associated erectile dysfunction - TETFUND/TETF/ES/DR&D-CE/NRF/2023/SETI/HSW/00004/VOL.1. (2023) - Amount: NAIRA 18,769,992.52
• Application of nutraceutics potentials of extruded lima bean-water yam flour blends - TETFUND/ FUOYE/DVC/TSDGC/009 (2020) - Amount: NAIRA 1,440,000.00
• Application of bioactive components and characterisation of protein isolate of underutilised lima beans - TETFUND/FUTA: VCPU/TETFUND/155. (2011/2012/2013) - Amount: NAIRA 2,000,000.00

Scholarship

• Postgraduate Scholarship - Federal Government of Nigeria /Podtgraduate Scholarship Award (2012)
• Postgraduate Scholarship - Federal Government of Nigeria /Podtgraduate Scholarship Award (2011)
• Academic Excellence - Ode-oden Scholarship for Outstanding Academic Performance (2008)
• Academic Excellence - Akoko South LGA Scholarship Award for Secondary Schools (1990)

Membership of Professional Bodies

• Nigerian Institute of Food Science and Technologists (NIFST) - Member (2005)
• Organisation for Women in Science for the Developing World (OWSD) - Member (2016)

Paper Presentation - Local

• Acrylamides formation the untold story in plant-based meat analogs-a review - Faculty of Agriculture International Conference, FUOYE (2026)
• Food as medicine: A case study of curcumin in turmeric - Faculty of Agriculture International Conference, FUOYE (2026)
• Dietary fibre: A mini review - 11th Regional Food Science and Technology Summit (ReFoSTS). Federal University Oye-Ekiti (2025)
• Effect of roasting temperature and time on the functional properties and vitamin content of sorrel seed flour - 11th Regional Food Science and Technology Summit (ReFoSTS). Federal University Oye-Ekiti (2025)
• Evaluation of the potential of avocado puree fat and composite flour from the blends of wheat and orange fleshed sweet potato for cake production - Alexander von Humboldt Kolleg Conference, at the Bowen University, Iwo, Nigeria. (2024)
• Physicochemical, functional and viscosity profile of starches from three banana cultivars as affected by oxidation and acetylation - International Conference on Science, Engineering and Business for Sustainable Development Goals, SEB-SDG, at Landmark University Omu-Aran, Nigeria (2023)
• Comparative studies on the minerals, amino acids and bioactive components of some Phaseolus lunatus varieties whole seeds flours. - Alexander von Humboldt Kolleg Conference at the Federal University of Technology, Akure, Nigeria (2023)
• Global aquatic spread and potential human health threats of gadolinium chelates through water and food chain - 8th Regional Food Science and Technology Summit (ReFoSTS). University of Ibadan (2022)
• Influence of chemical modification on functional properties of lima bean flour. - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure, Nigeria. (2018)
• Traditional treatments and cooking as a means of improving functional properties of millet flour - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure, Nigeria. (2018)
• Effect of partial substitution of cow milk with melon milk and ginger on the quality attributes of local cheese (Warankasi) - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure, Nigeria. (2018)
• Assessment of phytochemical properties of ingredients and storage quality of convenient Ofe-Owerri. - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure, Nigeria. (2018)
• Quality evaluation of cookies produced from underutilised crops in Nigeria. - 1st International Conference, Centre for Research, Innovation and Development, at the Federal Polytechnic Ado- Ekiti (2017)
• Nutritive value and radical scavenging potentials of Phaseolus lunatus seed flours as influenced by varieties. - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure. (2017)
• Nutritional potential of neglected Pycnanthus angolensis seeds in ameliorating protein malnutrition in Nigeria - Alexander von Humboldt Kolleg Conference, Ladoke University of Technology, Osogbo, Osun State. (2017)
• Influence of acetylation on the functional properties and granule size of Anchomanes difformis flour - 5th International Conference, School of Science and Computer Studies, at the Federal Polytechnic Ado- Ekiti (2016)
• Potential food value and phytochemical composition of African nutmeg (Pycnanthus angolensis) seeds flour - 5th International Conference, School of Science and Computer Studies, at the Federal Polytechnic Ado- Ekiti (2016)
• Nutrients and phytochemical assessment of some Phaseolus lunatus varieties grown in Southwest Nigeria - Alexander von Humboldt Kolleg Conference, at Osun State University, Osogbo, Osun State. (2015)
• Lima beans (Phaseolus lunatus) seeds coat as a potential source of nutrients - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure, Ondo State. (2014)
• Processing and extraction of valuable materials from waste/bye-product in food industry. - Alexander von Humboldt Kolleg Conference, at the Federal University of Technology, Akure, Ondo State. (2014)
• Applications of protein-lipids films in food systems. - 2nd Half Yearly Conference of Nigerian Institute of Food Science and Technology, Western Chapter, at the Federal University of Technology, Akure, Ondo State. (2011)
• Potentials of African pear (Dacryodes edulis) as an ingredient in plantain-based cookies - 43rd Annual Conference of Science Association of Nigeria, at the Federal University of Technology, Akure, Nigeria. (2007)

Paper Presentation - International

• Influence of steeping on the mineral composition, functional properties and morphology of Anchomanes difformis flours. - 18th World Congress of Food Science and Technology (IUFoST ), Dublin Ireland. (2016)
• Evaluation of chemical composition, phytochemical constituents and antioxidant potentials of lima bean seed coats. - 3rd International Conference on Neglected and Underutilised Species, Accra, Ghana. (2013)
• Structural and functional characterisation of sweet and bitter cultivars of hydrolyzed and heat-treated cassava starches. - International Conference and Exhibition on Nutritional Science and Therapy. Courtyard by Marriott, Philadelphia, USA. (2013)
• Moisture equilibria of acetylation starches from two cultivars of cassava. - 11th International Hydrocolloids Conferences- Biofunctionality and Technofunctionality of Hydrocolloids. at Whistler Center for Carbohydrates Research, Purdue University USA. (2012)

Postgraduate M.Sc Supervision

• Asebioge, Olalekan O. - Effect of Different Treatment Methods on the Chemical Composition, Phytochemical Components and Antioxidant Activities of Celosia Seed Flour (2023)
• Babalola, Olusegun A. - Nutritional Composition of Extruded Snacks From Lima Bean, Amaranth Seeds and Orange Fleshed Sweet Potato Flour Blends. (2025)

Undergraduate Project Supervision

• Foluso, Sarah O. - Nutritional properties, phytochemical and sensory evaluation of baked chin-chin formulated with Irish potato flour, unripe pawpaw flour and okra (2025)
• Oyewumi, Victoria O. - Functional properties of white bitter yam flour microwaved for 0,5 and 10 min (2025)
• Akinola, Ifeoluwa S. - Functional properties of starch extracted from fermented white cocoyam (2025)
• Awodumila, Oluwaseun G. - Functional properties of extracted starch from pearl millet and sorghum grains (2025)
• Ajayi, Folakemi Mary - Physical properties of cake produced from blends of wheat and celosia seed flour (2024)
• Adedayo, Olamide Ibukunoluwa - Evaluation of the proximate and amino acid composition of flour made from celosia seeds and wheat blends (5 and 10% substitution) (2024)
• Olawoyin, Oyindamola G. - Nutrient composition of Juvenile grasshopper (Z. variegatus) (2024)
• Oduoye, Timilehin B. - Evaluation of the proximate and amino acid composition of flour from celosia argentea seeds and wheat flour blends (15&20% substitution) (2024)
• Bowofola, Samuel O. - Mineral composition and functional properties of wheat and celosia seed flour blends (2024)
• Aregbe, Oluwatosin D. - Proximate, mineral, and amino composition of jute mallow (Corchorus olitorius) seeds flour (2024)
• Ikechukwu, Chukwuebuka - Nutritive value of caterpillar (G belina ) flour (2024)
• Ademola, Oluwatomilola D. - Nutrient composition of adult grasshopper (Z. variegatus) flour (2024)
• Owoputi O. Tosin - Assessment of the potential food value of locust bean (Pakia biglobosa) flowers (2024)
• Ade-Alabi, Ayomide Esther - Characterization of celosia seeds starch (2024)
• Ojo, Tolulope S. - Functional properties composition of flour made from celosia argentea seeds and wheat flour blends (2022)
• Fakuoroye, Aderinsola E. - Proximate and amino acid composition of flour made from celosia seeds and wheat flour blends (2022)
• Ogundele, Tolulope N. - Proximate composition and sensory evaluation of cookies produced from Celosia argentea and wheat flour blends (2022)
• Owojori, Precious A. - Comparative assessment of proximate composition and anti-nutritional factors of three different sweet potatoes (Ipomea batatas) cultivar peels (2021)
• Olaleye, Oyindamola Z. - Comparative evaluation of physico-chemical properties of flour from three sweet potato (Ipomea batatas (L) Lam) cultivars (2021)
• Kolawole, Favour E. - Comparative evaluation of physico-chemical properties of starch from three sweet potato (Ipomea batatas (L) Lam) cultivars (2021)
• Alejo, Ifeoluwa A. - Quality attributes of snacks made from bambara nut, maize and ripe plantain blends (2018)
• Ajiwe, Abosede E. - Effect of pre-treatments on the quality attributes of tofu (2018)
• Adubu, Ayodeji - Quality assessment of snacks produced from bambara nut, sorghum and ripe plantain blends (2018)
• Bamgboye, Christopher - Evaluation of mineral, microbial, and sensory properties of ready-to-eat snacks produced from water yam and sorghum blends (2017)
• Maderin, Mosunmola - Evaluation of mineral, microbial, and sensory properties of ready-to-eat snacks produced from water yam (Dioscorea alata) and lima bean (Phaseolus lunatus) blends (2017)
• Ogagar, Sarah - Physicochemical properties of lima bean (P. lunatus) flour as influenced by acetylation (2016)
• Ibijola, Adetutu M. - Functional properties of A. difformis starch as influenced b chemical modification (2016)
• Onifade Damilola C. - Effect of HCl solution on mineral composition and functional properties of Anchomanes difformis flour (2016)
• Kilanko Temitope - Effect of NaOH solution on mineral composition and functional properties of Anchomanes difformis flour (2016)
• Omidoyin Micheal O. - Effect of NaCl solution on mineral composition and functional properties of Anchomanes difformis flour (2016)
• Akinola Olamilekan G. - Effect of boiling on mineral composition and functional properties of Anchomanes difformis flour (2016)
• Lemomu Tajudeen I. - Effect of steeping on mineral composition and functional properties of Anchomanes difformis flour (2016)
• Ebiekuraju Elizabeth T. - Mineral composition and functional properties of Anchomanes difformis flour (2016)
• Obeto, Wilson O. - Chemical composition and functional properties of flour and protein concentrate from African numeg (P. angolensis) (2016)
• Adeyemi, Victor D. - Functional properties of nistamilised millet flour (2016)
• Ajiwe, Eniola B. - Functional properties of nistamilised maize flour (2016)
• Alabi, Modupe G. - Functional and pasting properties of acetylated flour from A. difformis (2015)
• Oyalowo, M. R. - Chemical and phytochemical composition of watermelon (Citrullus lanatus) whole seeds flour (2015)
• Oladokun, Folake - Chemical and phytochemical composition of watermelon (Citrullus lanatus) shelled seeds flour (2015)
• Muibi, Bukola O. - Chemical and phytochemical composition of watermelon (Citrullus lanatus) seed coat flour (2015)
• Abimbola, R. Tomilayo - Food value, phytochemical and antioxidant potentials of P. Angolensis seeds flour (2015)
• Nwoke-Philip, Vivian I. - Development and consumer acceptability of bred from plantain, lima and wheat flour blends (2015)
• Akinola, Mary A. - Comparative studies on the amino acids content, protein digestibility of grasshoppers (Z.variegatus) and edible caterpillars (G. belina) flour (2025)

Course Teaching

• FST801 - Advanced Food Technology (2025-2026/FIRST SEMESTER)
• FST804 - Meat and Meat Technology (20242025/ SECOND SEMESTER)
• FST810 - Food Toxicology (2025-2026/ SECOND SEMESTER)
• FST701 - Food Chemistry (2021-2022/ FIRST SEMESTER)
• FST705 - Principle of Human Nutrition and Dietetics (2021-2022/ FIRST SEMESTER)
• FST201 - Introduction to Food Science and Technology (2023-2024/ FIRST SEMESTER)
• FST305 - Food Chemistry (2025-2026/FIRST SEMESTER)
• FST307 - Principle of Human Nutrition and Dietetics (2021-2022/ FIRST SEMESTER)
• FST409 - Food Laws, Quality Assurance and statistical QC (2025-2026/FIRST SEMESTER)
• FST413 - Malting and Brewing (2020-2021/ FIRST SEMESTER)
• FST501 - Fruits and Vegetables (2025-2026/FIRST SEMESTER)
• FST503 - Food Product Dev and Marketing Concept (2020-2021/ FIRST SEMESTER)
• FST509 - Food Biotechnology (2025-2026/FIRST SEMESTER)
• FST511 - Extrusion and Nanotechnology (2024-2025/ FIRST SEMESTER)
• FST513 - Food Industrial Waste Management (2024-2025/ FIRST SEMESTER)
• AGR206 - Principles of Family and Consumer Science, Food Science and Technology (2025-2026/ SECOND SEMESTER)
• FST202 - Principles of Food Processing and Preservation I (2025-2026/FIRST SEMESTER)
• FST208 - Food Biochemistry (2021-2022/ FIRST SEMESTER)
• FST302 - Principles of Food Processing and Preservation II (2025-2026/ SECOND SEMESTER)
• FST318 - Selected Topics in Food Science and Technology (2025-2026/ SECOND SEMESTER)
• FST310 - Cereal, Roots and tuber Technology (2023-2024/ FIRST SEMESTER)
• FST506 - Milk and Dairy Technology (2025-2026/ SECOND SEMESTER)
• FST512 - Nigeria Foods and Industrial Raw Materials (2024-2025/ FIRST SEMESTER)

Custom Fields

Patent Number: RP- NG/PT/NC/O/2025/19873 (Nigeria): Antioxidant, Sexual-Enhancing and Antihypertensive Pumpkin Seed-Based Yoghurt and Method of Production.

Coordinator: Dept. of Hospitality and Tourism Management FUOYE (August 2018-July 2020)

Acting HOD: Dept. of Food Science and Technology FUOYE (August 2024-July 2025)

Photo Gallery / Picture Evidence