Dr. Cordelia Nwadinife Jaiyeoba photograph
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Dr. Cordelia Nwadinife Jaiyeoba

Reader / Associate Professor | Ag. Head of Department

Faculty of Agriculture · Department of Food Science and Technology

Specialization Food Processing and Preservation, Food Chemistry, Food Product Development, Cereal Technology

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

Phone: 08034066828

Email: cordelia.jaiyeoba@fuoye.edu.ng

Biography

Jaiyeoba Cordelia Nwadinife is a Nigerian and Lecturer in the Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria. She obtained her Bachelor of Science, Master of Science and Doctor of Philosophy (PhD) degrees all in Food Technology at the University of Ibadan, Nigeria. She started her lecturing career in 2013 at Federal University Oye Ekiti, Nigeria after working at several other organizations. She is a member of Nigerian Institute of Food Science and Technology (MNIFST) and Organization for Women in Science for the Developing World (OWSD). She has participated in several conferences and workshops among which was as a mentee in 'Partnerships for Enhanced Engagement in Research' (PEER) Women in Science Mentoring workshop/ USAID, Kigali, Rwanda in 2018. While in the Food Industry she was opportune to attend an operational course in Total Quality Management (TQM). She has several scholarly journals. She has served in various committees in the department, faculty and university.

Research Interests

Research interest focus on quality of foods such as the chemical components, functional properties and sensory characteristics. Other areas are in Food Processing and Preservation using cereals and legumes for development of indigenous foods products.

Qualifications

Selected Publications

  1. Production And Qualitity Evaluation Of Nutrient-Dense Breakfast Cereals Produced From Sorghum And Chicken Eggshell Flour Blends
    Authors: Okoro C.I., Adepeju A.B., Ojo K.R.M., Agiriga A.N., Jaiyeoba C.N., Oni O.K., Sanni T.A., Ojo T.P. and Okoro U.A.
    FUOYE Journal of Innovation Science and Technology (2026)
  2. Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal
    Authors: Olugbuyi A.O., Oyinloye A.M., Adepeju A.B., Oni K.O., and Jaiyeoba C.N.
    Food Chemistry Advances (2025)
  3. Potential of Avocado Puree and Orange Fleshed Sweet Potato for Wheat-Based Cake Production
    Authors: Araoye K.T., Otolowo D.T., Nwaeze C.N., Ogunbusola E.M., Sanni A.T., Jaiyeoba C.N., Oni K., Adebayo N.I., and Oludahunsi O.F
    The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology (2024)
  4. 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 Agric. and Human Ecology (2024)
  5. Physicochemical Properties of Nixtamalised Maize and Sensory Evaluation of Traditional Snacks Produced from the Maize
    Authors: Jaiyeoba, C.N., Olugbuyi, A.O., Adepeju, A.B., Oyinloye, A.M., Odunsi, O.J. and Ogunbusola E.M.
    Applied Tropical Agriculture (2024)
  6. Nutritional Properties of Cookies Produced Using Wheat, Tiger Nut, Malted and Unmalted Maize Composite Flour
    Authors: Jaiyeoba C.N. and Afolayan O.O.
    JABU International Journal of Agriculture and Food Science (IJAFS) (2022)
  7. Impact of extraction methods on the quality, physicochemical, and functional properties of white melon (Cucumeropsis mannii) seed protein concentrates
    Authors: Eunice M. Ogunbusola, Opeyemi O. Alabi, Kudirat T. Araoye, Toibudeen A. Sanni, Cordelia N. Jaiyeoba, Iyanuoluwa B. Adebayo-Alabi, Oluwatomilola A. Akila
    Food Chemistry Advances (2022)
  8. Characterization and utilization of nixtamalised 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)
  9. Nutritional Assessment of Instant Poundo Yam from Yellow yam (Dioscorea cayenensis)) Supplemented with Yellow cassava (manihot esculenta) flour
    Authors: Oni O.K. Jaiyeoba, C.N., Ojo M.O., Idowu-Adebayo F., Adepeju A.B., Oyinloye A.M. and Oruagbemi O.
    Journal of Home Economics Research (JHER) (2021)
  10. Household Unpaid Work Analysis in Developing Countries: Are Women in Nigeria Responsive? Evidence from Southwest, Nigeria
    Authors: Apata, T.G., Oyekale T.O., Tolorunju, T.E., Igbalajobi, O.A., Jaiyeoba, C. and Bamigboye, O.
    Journal of the Austrian Society of Agricultural Economics (JASAE) (2021)
  11. Quality Assessment of Cookies produced from Wheat flour, Soy bean Protein isolate and Aframomum danielli
    Authors: Jaiyeoba, C.N., and Micheal D.O.
    Journal of Researches in Agricultural Sciences (2021)
  12. Value chain analysis of Cocoyam enterprise in Southwest region, Nigeria
    Authors: Apata G.T., Ekeocha A. H., Jaiyeoba, C., Igbalajobi, O., Oni, K., Bamigboye, O. and Bamisaye, S.
    Journal of the Austrian Society of Agricultural Economics (JASAE) (2021)
  13. Characterization of Native and Modified Banana (Musa sapientum) Starch and Flour
    Authors: Ogunbusola E.M., Sanni T.A., Alabi O.O. and Jaiyeoba C.N.
    Journal of Innovation Science and Technology (JIST) (2020)
  14. 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., Jaiyeoba C.N. and Araoye K.T.
    FUOYE Journal of Engineering and Technology (FUOYEJET) (2020)
  15. Quality assessment and storage stability of borehole and hand-dug well water in Federal University Oye-Ekiti, Nigeria (FUOYE) campuses and metropolises.
    Authors: Oni O.K., Akintola O.A., Jaiyeoba C.N., Akinsorotan A.M. and Baiyeri S.O
    FUOYE Journal of Agric. and Human Ecology (2019)
  16. Evaluation of Yellow-maize Ogi flour complemented with Oyster Mushroom (Pleurotus ostreatus) flour
    Authors: Jaiyeoba, C.N., Oni O.K. and Owoseni O.O
    FUOYE Journal of Agric. and human Ecology (2019)
  17. Physical, Antioxidant and Sensory Characteristics of Kunun-zaki enriched with Pumpkin Seeds.
    Authors: Jaiyeoba, C.N., Oni O.K. and Akomolafe D.A.
    Applied Tropical Agriculture (2019)
  18. Evaluation of Chemical and Functional properties of Protein Isolates from Basella alba and Senecio biafrae Leaves.
    Authors: Sanni T.A., Ogunbusola E.M., Alabi O.O., Jaiyeoba C.N., Oni O.K., Adubiaro H.O. and Gbadamosi S.O. (2019).
    FUW Trends in Science and Technology Journal (2019)
  19. Influence of Benomyl Treatment on the Microorganisms Associated with Spoilage of Basella alba and Basella rubra.
    Authors: Ogunbusola E.M., Sanni T.A. and Jaiyeoba C.N.
    FUOYE International Journal of Pure and Applied Sciences (2018)
  20. Evaluation of the Iso quality (ISOQ) of 77 imported tea clones (NGC1-77) as suitable raw materials for the production of black and green tea in Nigeria
    Authors: Aroyeun S.O., Jaiyeoba C.N., Adeyemi F. O. and Adeniran M.O.
    IOSR Journal of Environmental Sciences, Toxicology and Food Technology (IOSR-JESTFT) (2017)
  21. Characteristics of Fractionated Components of Aframomum danielli (Bastard cardamom) Seeds as Natural Food Additives in Soya Oil
    Authors: Jaiyeoba, C.N., Adegoke, G.O., Idowu, O.O. and Alabi, O.O.
    Applied Tropical Agriculture (2017)
  22. The effects of Fermentation on the Nutritional and Medicinal improvement of Green and Oolong Tea Wine
    Authors: Aroyeun S.O., Jayeola C.O. and Jayeoba C.N.
    Int. Journal of Food, Nutrition and Public Health (2017)
  23. Physico-Chemical Properties and Sensory Evaluation of Extruded Spiced Snacks Produced from Rice and Groundnut Cake Blends
    Authors: Oni K.O., Jaiyeoba C.N. and Ojo S.K.S.
    FUOYE International Journal of Pure and Applied Sciences (2016)
  24. Quality Assessment of Ogi Supplemented with Popcorn Waste and Crayfish
    Authors: Oni O.K., Jaiyeoba C.N. and Alabi O.O.
    International Journal of Agriculture and Food Science (2016)
  25. Changes in the Physical and Biochemical Properties of Pearl Millet (Pennisetum americanum) on conversion to Ogi
    Authors: Akingbala O. John, Uzo-Peters P.I., Jaiyeoba N. Cordelia, and Baccus-Taylor G. SH
    Journal of the Science of Food and Agriculture (2002)

Membership of Professional Bodies

Paper Presentation - Local

Postgraduate M.Sc Supervision

Undergraduate Project Supervision

Course Teaching

Photo Gallery / Picture Evidence

FUOYE representatives at the 49th National conference of NIFST, Ilorin 2025
FUOYE representatives at the 49th National conference of NIFST, Ilorin 2025
Induction of FST graduates as Professional member of NIFST, 2024
Induction of FST graduates as Professional member of NIFST, 2024
Chairman Western Chapter of NIFST Award of excellence at 12th REFOSTS, Seleru 2026
Chairman Western Chapter of NIFST Award of excellence at 12th REFOSTS, Seleru 2026
11th REFOSTS of Western chapter of NIFST hosted by FUOYE, Ekiti Kete 2025
11th REFOSTS of Western chapter of NIFST hosted by FUOYE, Ekiti Kete 2025
With MSc student Ojo Olajumoke at convocation, 2024
With MSc student Ojo Olajumoke at convocation, 2024
Outdoor Activity of National Association of Women in Academics, FUOYE Branch
Outdoor Activity of National Association of Women in Academics, FUOYE Branch