Dr. Ajibola Mitchell Oyinloye

Lecturer I | Part-Time Coordinator

Faculty of Agriculture · Department of Food Science and Technology

Specialization Food Chemistry, Biotechnology, Post-Harvest Technology

Office: Food Science and Technology Department

Phone: +2348132350695

Email: ajibola.oyinloye@fuoye.edu.ng

Biography

Dr. Oyinloye is a Lecturer in Food Science and Technology at FUOYE, specializing in food chemistry, edible films and coatings, oil seeds, and biotechnology. Published researcher with work on food security, seed oils, and nutritional optimization of local crops. Passionate about mentoring students and collaborating on innovative projects that improve food quality, safety, and sustainability.

Research Interests

Edible films and coatings, Oilseeds, Food Databases

Qualifications

• Ph.D., Federal University of Technology, Akure (2019)
• M.Tech., Federal University of Technology, Akure (2015)
• Pg.D., Federal University of Technology, Akure (2012)
• B.Sc., University of Ilorin (2009)

Selected Publications

1. 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)
2. Analysis of nutritional properties, sensory attributes and perceived consumption frequency of some selected Nigeria indigenous soup
   Authors: Ayo Oluwadunsin Olugbuyi, Ajibola Mitchell Oyinloye, Toyin Olanike Adaramoye, Adefisola Bola Adepeju, Kemisola Joy Ojo
   Discover Food (2025)
3. Assessment of Mineral Content, Techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm
   Authors: Adepeju, A. B., Aluko, D. M., Olugbuyi, A. O., Oyinloye, A. M., and Adeniran O. O.
   Heliyon (2024)
4. Effect of Chitosan Inclusion on the Properties of Xanthan Gum-Based Edible Films
   Authors: Olowolafe, M. O., Enujiugha, V. N., Oyinloye, A. M., and Olowolafe, S. T.
   Fudma Journal of Sciences (2024)
5. Orange Fleshed Sweet Potato-Rice Bran Flour: Optimization, Proximate and Amino Acid Composition for Dough Meal Production
   Authors: Olugbuyi, A. O., Oyinloye, A. M., Araoye, K. T., and Ariseloye, O.
   Journal of Agriculture and Food Research (2024)
6. Nutrient Rich Complementary Food formulation using Locally Sourced Compositions.
   Authors: Adepeju, A. B., Adewa, T. T., Oni, K. O., Oyinloye, A. M. and Olugbuyi, A. O.
   FUOYE Journal of Pure and Applied Science (2024)
7. Comparative Studies of Starches from Breadfruit (Artocarpus altilis) and Maize (Zea mays)
   Authors: Adepeju, A. B., Oyinloye, A. M., Olugbuyi, A. O., and Oni, O. K.
   FUOYE Journal of Engineering and Technology (2023)
8. Chemical, Functional and Sensory Properties of Ogi-Mango Mesocarp Flour
   Authors: Adepeju, A. B., Oyinloye, A. M., Olugbuyi, A. O., and Oni, O. K.
   FUOYE Journal of Engineering and Technology (2023)
9. Variations in Chemical Composition, Functional Properties and Oil Quality of Groundnut (Arachis Hypogaea) as Influenced by Medium Dose Gamma Irradiation using Cobalt-60 Source.
   Authors: Enujiugha, V. N., Oguntoyinbo, O. O., Oyinloye, A. M., Adesina, O. A., Olowolafe, M. O., and Adekanmbi, F. S.
   IPS Journal of Nutrition and Food Science. (2023)
10. Irradiation and Cooking on the Physico-Chemical Properties, Nutrients, and Anti- Nutrients Compositions of Egusi Melon (Citrullus vulgaris) seeds
    Authors: Oyinloye, A. M., Enujiugha, V. N., and Owolabi, O. M.
    La Rivista Italiana delle Sostanze Grasse (2023)
11. 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, Adepeju, A.B., Oyinloye, A.M., Ojo, M. O., Idowu- Adebayo, F. and Orungbemi, O.
    Journal of Home Economics Research (2021)
12. Effect of Drying Methods and Sulphiting on the Physico-Chemical and Microbial Quality of Tomato Powder
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. and Idowu-Adebayo, F.
    FUOYE Journal of Pure and Applied Science (2021)
13. Comparative Study on the Proximate Composition and Phytochemical Content of Bread Supplemented with Fermented and Unfermented Orange Peel Flours
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. and Idowu-Adebayo, F.
    Journal of Pure and Applied Science (2021)
14. Physio-Chemical, Microbiological and Sensory Properties of Composite Jams from Pineapple, Avocado and Mango Pulps
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. Emmanuel, O. A., Okoro, C. I. and Idowu-Adebayo, F.
    International Journal of Agriculture and Food Science (2021)
15. Effect of Different Processing Methods on the Quality, Yield and Storage Stability of Soymilk (Glycine max. L)
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. Emmanuel, O. A., Okoro, C. I. and Idowu-Adebayo, F. (2021)
    International Journal of Agriculture and Food Science (2021)
16. Quality Evaluation of Bread from Wheat, Cocoyam and Acha Composite Flour Blend
    Authors: Oni, O. K., Ojo, M. O., Idowu-Adebayo, F., Adepeju, A. B., Oyinloye, A. M. and Ibok, N. U.
    Journal of Agriculture and Agricultural Technology (2020)
17. Quality Assessment of Cheese from Cow Milk Supplemented with Tigernut milk and Coconut milk
    Authors: Oni, O.K., Ojo, M. O., Idowu Adebayo, F., Adepeju, A. B. and Oyinloye A. M.
    Journal of Agriculture and Agricultural Technology (2020)
18. Protein-Lipid Interactions and the Formation of Edible Films and Coatings
    Authors: Enujiugha, V. N. and Oyinloye, A. M.
    Encyclopedia of Food Chemistry (2019)
19. Antioxidant Properties of African Oil Bean (Pentaclethra macrophylla Benth) Seed Phenolics
    Authors: Oyinloye A. M. and Enujiugha V. N.
    Applied Tropical Agriculture (2019)
20. Evaluation of the suitability of Tetracarpidium conophorum, Pentaclethra macrophylla and Citrullus vulgaris seed oils for some fried products
    Authors: Oyinloye A. M. and Enujiugha V. N.
    La Rivista Italiana Delle Sostanze Grasse (2017)

Professional Qualification

• Certificate in Linux and Oracle Database Administration - NIIT (2011)
• Proficiency Certificate in Management - Nigerian Institute of Management (2010)

Membership of Professional Bodies

• Nigerian Institute of Food Science and Technology - Member (2025)
• Nigerian Institute of Management - Member (2011)

Paper Presentation - Local

• Development and Quality Evaluation of Cocoa-based Bambara Groundnut Milk Beverage Sweetened with Natural and Artificial Sweeteners - 1st International Conference, Faculty of Agriculture, Federal University Oye-Ekiti/Ikole campus, Federal University Oye-Ekiti (2026)
• Biochemical Evaluation of Blanched Nigerian Spinach (Amaranthus hybridus) Vegetable - 12th Regional Food Science and Technology Summit/Seleru 2026/Osun State University, Osogbo (2026)
• Production of Ogi from Maize and Melon Seed Mix Using Lactobacillus fermentum as Starter Culture - 11th Regional Food Science and Technology Summit/Ekitikete 2025/Federal University Oye-Ekiti (2025)
• Nutritional and Antioxidant Effects of Ginger, Tumeric and Nutmeg Inclusion in Popcorn Production - 10th NIFST Regional Food Science and Technology Summit/Ekitikete 2025/Federal University Oye-Ekiti (2024)
• Nutrient Composition of Cookies Made from Wheat, Plantain Peel and Ginger Composite Flour - Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN) 17th Annual Conference (2024)
• Antioxidant Properties of African Oil Bean (Pentaclethra macrophylla Benth) Seed Phenolics - 4th NIFST Regional Food Science and Technology Summit/Federal University of Technology, Akure (2018)
• Quality Evaluation of Bread Made from Sweet Potatoes and Wheat Composite Flour - Humboldt Kolleg International Conference/Federal University of Technology, Akure (2018)

Postgraduate Ph.D Supervision

• OLATUYI Victor Tunde - Biotechnological Valorization of Taro (Colocasia esculenta) Biomass for the Development of a Colon Targeted Antioxidant Delivery System (Ongoing)

Undergraduate Project Supervision

• Ajayi, Omolade Rebecca - Barriers Properties of Edible Films from Xanthan Gum and Basil Leaf Extract (2025)
• Adebisi, Janet Abidemi - Phytochemical Properties of Edible Films from Xanthan Gum and Fireweed (2025)
• Olonade, Ayomide Titilayo - Nutritional Composition of Fried Plantain Before and After Frying Using Castor Oil (2024)
• Ogunlana, Oluwaseun Oluwanifemi - Nutritional Composition of Unripe Platain Fried with Fluted Pumpkin Seed Oil During Storage (2024)
• Imole, Oluwadamilola Grace - Nutritional Composition of Plantain Fried with Moringa Seed Oil During Storage (2024)
• Akinrefon, Esther Dolapo - Antinutrient Content of Tomatoes Coated with Kidney Pea Flour Edible Coatings (2023)
• Olatunde, Temitope Dorcas - Antinutrient Content of Tomatoes Coated with Pigeon Pea Flour Edible Coatings (2023)
• Ademoyewa, Emmanuel Akinusan - Characterization of films made from kidney bean seed flour (2022)
• Adebayo, Yetunde Christianah - Characterization of edible films from pigeon pea seed flour (2022)

Course Teaching

• FST 509 - Food Biotechnology (2025/2026/First)
• FST 501 - Fruit and Vegetable Processing (2025/2026/First)
• FST 502 - Food Additives, Toxicology and Safety (2025/2026/Second)
• FST 504 - Meat and Fish Processing (2025/2026/Second)
• FST 405 - Food Fermentation Process (2025/2026/First)
• FST 305 - Food Chemistry (2025/2026/First)
• FST 201 - Introduction to Food Science and Technology (2025/2026/First)
• FST 208 - Food Biotechnology (2025/2026/Second)