Dr. Adefisola Bola Adepeju

Reader / Associate Professor | Deputy Dean

Faculty of Agriculture · Department of Food Science and Technology

Specialization Food Processing, Food Nutrition and Product Development

Office: Food science and Technology

Phone: 08034984140

Email: adefisola.adepeju@fuoye.edu.ng

Biography

Associate Professor Adepeju Adefisola Bola is a respected scholar in the Department of Food Science and Technology, Federal University Oye-Ekiti (FUOYE), Nigeria. She is a dedicated academic and researcher with strong expertise in food science, teaching, and applied research aimed at improving food systems and sustainability.

She obtained her Bachelor of Science (B.Sc.), Master of Science (M.Sc.), and Doctor of Philosophy (Ph.D.) degrees in Food Science and Technology from Obafemi Awolowo University (OAU), Ile-Ife, Nigeria, where she developed a solid academic foundation and research competence in the discipline.

Associate Professor Bola has an impressive research profile with numerous publications in both local and international peer-reviewed journals. Her scholarly contributions are indexed in Scopus, reflecting her global academic visibility and impact in the field of Food Science and Technology.

Over the years, she has successfully supervised several undergraduate (B.Sc.) and postgraduate (M.Sc.) students, providing academic mentorship and research guidance in various areas of food science. Her commitment to student development has contributed significantly to building the next generation of food scientists and researchers.

Her research interests include food packaging, food processing, and food production systems, with a focus on enhancing food quality, safety, preservation, and shelf-life stability. She is particularly interested in innovative packaging technologies and efficient food processing methods that reduce post-harvest losses and improve food security.

In addition to teaching and research, she is actively involved in academic service, peer review activities, and scholarly collaborations with researchers within and outside Nigeria.

Associate Professor Adepeju Adefisola Bola continues to make meaningful contributions to the advancement of Food Science and Technology through impactful research, mentorship, and innovative approaches to food systems development

Research Interests

Food Processing, Food Nutrition and Product Development

Qualifications

• BSc, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria (1994)
• MSc, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria (2001)
• Ph.D, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria (2012)

Selected Publications

1. Appraising Bio-nutritional Potentials of Ready-to-use Parkia biglobosa Seed Extract as Food Functional ingredient: Effects of microwave-grilled and solar processing
   Authors: Adepeju, A.B., Fasuan, T.O. and Oni, K.
   Journal of Food Composition and Analysis149(2026) 108680 (2026)
2. Production and Quality Evaluation of Nutrient-dense Breakfast Cereals Produced from Sorghum and Chicken Eggshell Flour Blends.
   Authors: Okoro, C.I., Adepeju, A.B., Kayode-Rowland M.O., 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, Vol. 5 No. 1(2026). (2026)
3. Nutritional, Functional, Microbial and Consumer Acceptability of Complementary Food from Wheat (Tricticum Spp) and Soybean (Glycine Max).
   Authors: Adepeju, A.B., Aluko, D.M., Oni, K., Oyinloye, A.M. and Olugbuyi, A.O.
   FUOYE Journal of Agriculture and Human Ecology, 7(2):26-38 (2025)
4. Exploring the quality characteristics of noodles from rice-middlins and Irish potato composite enriched with soy-cheese.
   Authors: Uchegbu, N.N., Giovanni, C.C., Adepeju, A.B. and Fasuan, T.O
   Nutrition & Food Science, 0034-6659 (2025)
5. Implications of blanching on nutrients and biochemical profile of African Spinach and its potential in formulation of functional bread.
   Authors: Adepeju, A.B., Fasuan, T.O., and Oni, K. (2025)
   Nutrition & Food Science, 0034-6659 (2025)
6. Leaf extract of Sorghum bicolor, Cymbopogon citratus and Psidium guajava potentials as health-promoting instant functional drink.
   Authors: Adepeju, A.B., Fasuan, T.O. and Oni, K
   Nutrition & Food Science, 0034-6659. (2025)
7. 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 7 (2025) 100960 (2025)
8. Quality Characterisation of vacuum-dried primed Parkia biglobosa seed-extract and application in development of functional pasta
   Authors: Adepeju, A.B., Uchegbu, N.N. and Fasuan, T.O
   Journal of Food Measurement and Characterization (2025)
9. Nutritional, Functional and Pasting Properties of Maize-Cassava and Sorghum-Cassava Flour Blends
   Authors: Adepeju, A.B., Babalola, T.E., Oyinloye, A.M., Olugbuyi, A.O., and Oni, K.
   FUOYE Journal of Agriculture and Human Ecology, 7(1):19-32 (2024)
10. Evaluation of optimal PH and temperature conditions for saccharification of breadfruit starch by amyloglucosidae.
    Authors: Pele, G.I., Pele, E.O, Adepeju, A.B., & Ajala, E.O
    FNAS Journal of Scientific Innovations, 5(3),79-86. (2024)
11. Spice Fortification of “Ogi” from Maize, Millet and Sorghum Blend”
    Authors: A.B. Adepeju, O.A. Aladesiun, A.M. Oyinloye, A.O. Olugbuyi and K. Oni
    FUOYE Journal of Pure and Applied Sciences (FJPAS),9(2):93-110. (2024)
12. Nutrient Rich Complementary Food formulations using Locally Sourced Compositions.
    Authors: A.B. Adepeju, T.T. Adewa, K.O. Oni, A.M. Oyinloye and A.O. Olugbuyi
    FUOYE Journal of Pure and Applied Sciences (FJPAS), 9(1):30-55. (2024)
13. Adepeju, A.B., Aluko, D.M., Olugbuyi, A.O., Oyinloye, A.M., Adeniran, O.O.
    Authors: Assessment of Mineral content, Techno-functional properties and colour of an Extruded Breakfast cereals using Yellow Maize, Sorghum and Date Palm.
    HELIYON (2024), (2024)
14. 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.
    FUTA Journal of Applied Tropical Agriculture, 29(1):102-108. (2024)
15. Biochemical and functional groups characteristics of tea blends from Ficus capensis and Justicia secunda
    Authors: Uchegbu, N.N., Fasuan, T.O., Onuoha, N.L., and Adepeju, A.B
    Food Production. Processing and Nutrition, (2024) (2024)
16. Comparative Studies of Starches from Breadfruit (Artocarpus Altilis) and Maize (Zea Mays).
    Authors: Adepeju, A.B., Oyinloye, A.M, Olugbuyi, A. O., and Oni, K.O
    FUOYE Journal of Engineering and Technology, 8(4): 409-414 (2023)
17. Chemical, Functional and Sensory Properties of Ogi-Mango Mesocarp Flour
    Authors: Adepeju, A.B., Oyinloye, A.M., Olughuyi, A.O., and Oni, K.O
    FUOYE Journal of Engineering and Technology, 8(4): 503-507. (2023)
18. Phenotypic Evaluation of Traits and Barcode Identification using Plastid-specific Ribulose Bisphosphate Carboxylase (Rbcl) Analysis on Lablab Beans [Lablab purpureus (L.) Sweet].
    Authors: Agbolade J. O., Idowu J.A., Isiaka A. I., Adekoya M. A., Ikenna O, Adepeju A.B., Joseph I. K
    Journal of Agricultural, Animal and Veterinary Sciences. (ASD). 7:1-7. (2023)
19. Bioactivity evaluation of nutraceutical drink from Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extrac
    Authors: Fasuan, T.O, Oni, K., Uchegbu, N.N., Olagunju, T.M., Adepeju, A.B
    Journal of Food Measurement and Characterization 17:3874-3885 (2023)
20. Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities.
    Authors: Olugbuyi, A.O., Adepeju, A.B., Ayodele, B.O. and Oluwajuyitan, T.D
    Food Chemistry Advances, 3(2023) 1000455 (2023)
21. Effect of Processing Methods on Proximate and Mineral Compositions of Japanese Quail Meat (Coturnix japonica).
    Authors: Idowu-Magaji, G.O., Adepeju, A.B. and Adetuga, A.T. (2022)
    Journal of Nigerian Institute of Food Science &Technology (NIFOJ), 40(1):1-09. (2022)
22. Effect of Different Processing Methods on the Quality, Yield and Stability of Soymilk (Glycine Max. L)
    Authors: Oni K.O., Oyinloye, A.M., Adepeju A.B., Emmanuel, O.A., Okoro, C.I., and Idowu-Adebayo, A.B.
    International Journal of Agriculture and Food Science (IJAFS), 11:1677-1684. (2021)
23. Physico-chemical, Microbiological and Sensory Properties of Composite Jams from Pineapple, Avocado and Mango Pulps
    Authors: Oni K.O., Oyinloye, A.M., Adepeju A.B., Idowu Adebayo F., and Adefunke, E.O.,
    International Journal of Agriculture and Food Science (IJAFS), 11: 1669-1676 (2021)
24. Nutritional Assessment of Instant Poundo Yam from Yellow Yam (Dioscorea Cayenesis) Supplemented With Yellow Cassava (Manihot Esculenta) Flour.
    Authors: Oni O.K., Jaiyeoba, C.N., Adepeju A.B., Oyinloye, A.M., Ojo, M.O., Idowu Adebayo F., and Orungbemi, O.
    JHER 28(1):30-41. (2021)
25. Chemical and Functional Propeties of Raw and Cooked Under-Utilized Blighia sapida Seed Flour.
    Authors: Abiodun, O.A., Adepeju, A.B., Olosunde, O.O. and Dauda, A.O
    CENTREPOINT (Science Edition). Vol. 25(1),42-45. Published by the Library & Publications Committee, University of Ilorin, Nigeria. (2019)
26. Influence of pH and acidity on the fermentation of finger millet spiced ogi.
    Authors: Adisa, M.A., Adepeju, A.B., and Yussuf, K.A
    Journal of Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania. XVIII (3):214-222. (2019)
27. Physicochemical properties of modified Trifoliate yam starches.
    Authors: Abiodun, O.A., Odedeji, J.O., Adepeju, A.B., and Oladapo, A.S
    Ife Journal of Science. 20(1): 189-198. (2018)
28. Nutritional Evaluation of Complementary Foods from Breadfruit, Breadnut and Groundnut
    Authors: Adepeju, A.B., Adepeju, M.D. Oladapo A.S. and Adisa, A.M.
    JABU Journal of Science and Technology, 2(4):1-14 (2017)
29. Comparative Studies of the Chemical, Functional and Sensory Properties of Stiff Porridges from Yam (Discorea Esculenta) and Breadfruit (Artocarpus altilis) Flours.
    Authors: Adepeju, A.B., Abiodun, O.A, Otutu O.L., Oyedele, D.S and Ojo, A.
    JABU Journal of Science and Technology, 3(1):32-40. (2017)
30. Evaluation of Diffussivity and Acceptable Mixing Ratio for Production of Hibiscus- Moringa Tea Bag
    Authors: Famurewa, J.A, Adepeju A.B., and Fasure, D
    Arid Zone Journal of Engineering, Technology & Environment,13(4): 513-522. (2017)
31. Nutritional Qualities of Weaning Foods from Protein Rich Food Mixtures using Bioassay Method
    Authors: Adepeju, A.B., Abiodun, O.A. and Esan, Y.O.
    FUTA Journal of Applied Tropical Agriculture, 21(2):39-43. (2016)
32. Chemical, Anti Nutritional and Sensory Attributes of Melon Enriched Gari.
    Authors: Abiodun, O.A., Adepeju, A.B., Odedeji J.O., and Amayunose A.S
    FUTA Journal of Applied Tropical Agriculture, 21(2):14-19 (2016)
33. Nutritional Evaluation of Weaning Food Prepared from Fermented Sorghum, Germinated Soybean and Defatted Sesame Seed
    Authors: Adepeju, A.B., Abiodun, O.A., Dauda, A.O. and Fatiregun, A.A
    FUTA Journal of Research in Sciences, 12(2): 260-269 (2016)
34. Effect of Fermentation on the Proximate and Anti- Nutritional Properties of African Bush Mango (Irvinigia garbonensis)
    Authors: Oladapo, A.S., Adepeju, A.B., Akinyele A.A., and Adepeju, D.M. (
    JABU Journal of Science and Technology, 2(4):28-35. (2016)
35. Effect of processing on the chemical, pasting and anti-nutritional composition of Bambara nut (Vigna subserranea L. Verdc) flour”.
    Authors: Abiodun, A. O. and Adepeju, A.B
    Advance Journal of Food Science and Technology, 3(4):224-227. SCOPUS (2011)
36. Determinants of Food loss and waste behavior among farming households in southwestern Nigeria
    Authors: ii. Apata, T.G., Oni, K., Adepeju, A.B., Afolabi, A., Adio, M.O., Olarinde, O., Agwu, A.I., and Owolabi, T.O

Professional Qualification

• Food Safety for Nutritionists and other Health Professionals - ILSI-UG (2018)
• Hazard Analysis and Critical Control Point (HACCP)System - ILSI-UG (2018)
• PhD - Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria (2012)

Membership of Professional Bodies

• Nigerian Institute of Food Science and Technology (NIFST) (REG. NO. 11/7421/M) - Member (2011-Date)
• American Society of Microbiology (ID 200049379) - Member (2018-Date)
• Agriculture, Nutrition and Health Academy - Member (2018-Date)
• Nutrition Society of Nigeria - Member (2011-Date)

Paper Presentation - Local

• Effects of Processing methods on Proximate Composition of Aerial Yam (Dioscorea bulbifera). - 10th Regional Food Science and Technology Summit (REFOSTS). Akwa, Anambra State, Nigeria (2024)
• Vitamin and Phenolic Compounds of Steam and Hot water blanched African Spinach Leafy vegetable - 10th Regional Food Science and Technology Summit (REFOSTS). Akwa, Anambra State, Nigeria (2024)
• Nutritional and Antioxidant Effects of Ginger, Tumeric and Nutmeg Inclusion in Popcorn Production - 10th Regional Food Science and Technology Summit (REFOSTS). Ogbomoso, Oyo State, Nigeria (2024)
• Nutrient Composition of Cookies made from Wheat, Plantain Peel and Ginger Composite Flour. - 17th Annual Conference of Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), Federal University, Oye-Ekiti, Ekiti State, Nigeria, (2024)
• ). Nutritional Evaluation of Seed, Pulp and Peel of African Star Apple (Chrysophyllum albidum) Fruit - 17th Annual Conference of Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), Federal University, Oye-Ekiti, Ekiti State, Nigeria, (2024)
• Optimization and Proximate Composition of Wheat, Unripe Plantain, Amaranth Grain and Tigernut Flour Blends - 17th Annual Conference of Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), Federal University, Oye-Ekiti, Ekiti State, Nigeria (2024)
• ). Physicochemical Composition and Consumer Acceptability of Breakfast Meal from Unripe Plantain, Germinated Sorghum and Soybean Meal Flour Blends. - 2nd International Conference and Exhibition (OWSD-FUTA), Akure, Nigeria (2015)
• Effect of of inclusion of fruit (pineapple, lime and black currant) juice on the Chemical, Physico- chemical and antinutritional properties of Zobo drinks. - 4th Applied Conference in Africa (ARCA), Institute of Agriculture Research and Training (IAR and T), Ibadan, Nigeria (2015)
• Influence of cooking on the compositions of under-utilized Blighia sapida seed flour. - Faculty of Technology International Conference, Obafemi Awolowo University, Ile- Ife, Nigeria, (2015)
• Nutritional and Anti- Nutritional Compositional of Black Walnut Flour (Genus judglans). - 3rd Applied Research Conference in Africa (ARCA), Accra, Ghana, (2014)
• Effect of Dehulling on the proximate composition of Bambara Nut” - the 6th Annual conference of Nigerian institute of Food Science and Technology (2012)
• Chemical composition of three traditional leafy vegetables in Nigerian”. - 3rd Annual Conference of Nigerian Institute of Food Science and Technology. Yola (2009)
• Effect of partially defatted soybean flour substitution on the pasting properties of banana flour” - 3rd Annual Conference of Nigerian Institute of Food Science and Technology. Yola, Nigeria (2009)

Postgraduate Ph.D Supervision

• Ogunbande, Babatunde Joseph - Mathematical Modeling of Drying Characteristics of Soy-Cheese and Application in the Formulation of Enriched Bread (2022)
• Akinmolayan, John Omowanle - Design, Development and Performance Evaluation of Mixed Mode Solar Dryer for Agricultural Products (2023)

Postgraduate M.Sc Supervision

• Imoukhuede Teni Patricia - Microbiological Quality of Kunnu-Zaki Drink sold in some selected Towns in Osun State, Nigeria. (2016)
• Ezimano Blessing - Comparative Quality Evaluation of Crackers Produced from blends of Prawn and Starches of Cassava and Corn. (2017)
• Isijola Bolanle Caroline - Development of weaning food from cereal Mix supplemented with vegetables (Ugwu seed and leaves) (2024)
• Okoro, Chidi Immaculate - Effects of Fermentation Time and Chicken Eggshell Fortification on Hydrophilic and Bio-Nutritional Characteristics of Instant Pap (2025)
• Owolabi Bolanle Modupe - Functional and Nutritional evaluation by Bioassay of Complementary Foods from mixed Cereals, fortified with African Yam Beans and Crayfish. (Ongoing)
• Ogunbande, Babatunde Joseph - Mathematical Modeling of Drying Characteristics of Soy-Cheese and Application in the Formulation of Enriched Bread (Ongoing)
• Akinmolayan, John Omowanle - Design, Development and Performance Evaluation of Mixed Mode Solar Dryer for Agricultural Products (Ongoing)
• Oguntoye Bukunmi Gloria - Nutritional, functional and bioactive assessment of African star apple seed as an ingredient in complementary food formulation (Ongoing)
• Olowokere Julianah Oluwatoyin - Physicochemical and functional evaluation of Baobab fruit and seed-based cookies (Ongoing)
• Ekayoyo Yetunde Funmilayo - Physicochemical and bio-functional assessment of seasoning cubes from indigenous spices and crayfish (Ongoing)
• Ajayi Toba - Production and quality evaluation of tofu fortified with carrot and beetroot (Ongoing)

Undergraduate Project Supervision

• Oyebode, Esther Taiwo - Evaluation and consumer acceptability of breakfast meal from soybean, unripe plantain and granulated sorghum flour blends (2015)
• Idowu-Mogaji, Grace O - Effect of marinades on chemical composition, physico-chemical and sensory properties of fried and baked Japanese quail (Coturnix coturnix japonica) meat. (2016)
• Oyelade, Mayowa Oyebimpe - The effect of almond flour incorporation on the nutritional, functional and pasting attributes of Ogi flour (2016)
• Akinyele, Adijat Adeola - Nutritional and consumer acceptability of soy-Tigernut milk blend. (2017)
• Okedele, Oluwakemi C - Product of food juice from Tigernut and pineapple. (2017)
• Adeleye, Omoyemi Temitope - Quality evaluation of flour blends from wheat and plantain peel. (2018)
• Fabunmi, Adetokunbo Mary - Quality evaluation of extruded snacks from blends of wheat and plantain peel flour. (2018)
• Akinwande Femi Fidelis - Chemical, functional and phytochemical content of pretreated Tigernut flour (2019)
• Idogar, Caroline Ebakhalumhe - Nutritional and functional composition of seed pulp and peel of African star apple (chrysophyllum albidum) fruit (2020)
• Ojelade Mary - Chemical and sensory properties of cookies produced from blends of wheat-banana flour enriched with tigernut milk and date palm fruit. (2020)

Course Teaching

• FST 201 - Introduction to Food Science and Technology (FIRST)
• FST 202 - Principle of Food Processing and Preservation 1 (SECOND)
• AGR 206 - Principles of family and consumer services, food science and technology (second)
• FST 301 - Unit operations in food technology (first)
• FST 302 - Principles of food processing and preservation II (Second)
• FST 303 - Food Microbiology I (First)
• FST 304 - Food Microbiology II (Second)
• FST 307 - Principles of human nutrition and dietetics (first)
• FST 308 - Post harvest physiology and storage technology (second)
• FST 314 - Practical in food microbiology II (first)
• FST 316 - Survey of food industry (second)
• FST 318 - Selected topics in food science and technology (second)
• FST 401 - Food plants and pilot demonstration (first)
• FST 405 - Food fermentation processes (first)
• FST 411 - Technical report writing and presentation (first)
• FST 413 - Malting and brewing (first)
• FST 415 - Nutrition in health and diseases (first)
• FST 502 - Food additives, toxicology and safety (second)
• FST 503 - Food Products Development and Marketing Concepts (Second)
• FST 506 - Milk and Dairy Technology (Second)
• FST 508 - Processing of Beverages and Miscellaneous Food Commodities (second)
• FST 509 - Food Biotechnology (second)
• FST 514 - Processing of Indigenous Food Commodities (second)
• FST 515 - Canning and Thermo bacteriology (second)

Photo Gallery / Picture Evidence