Member (MNIFST)
FUOYE Academic Staff Profile
Dr. Cordelia Nwadinife Jaiyeoba
Reader / Associate Professor
Department of Food Science and Technology, Faculty of Agriculture
Area of Specialization: Food Processing and Preservation, Food Chemistry, Food Product Development, Cereal Technology
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
| Degree | Institution | Year |
|---|---|---|
| BSc (Food Technology) | University of Ibadan | 1997 |
| MSc (Food Technology) | University of Ibadan | 1999 |
| PhD (Food Technology) | University of Ibadan | 2011 |
Membership of Professional Bodies
Member (MOWSD)
Paper Presentation - Local
Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), 17th Annual Organic Conference, Federal University Oye Ekiti, Nigeria
11th REFoST Conference of NIFST Western Chapter, Ekiti kete, FUOYE,
1st International Conference of The Faculty of Agriculture (FAAG-FUOYE 2026), Federal University Oye Ekiti
Postgraduate M.Sc Supervision
Development and Evaluation of Nutritional Quality of Extruded flakes from malted and unmalted maize (Zea mays) fortified with pumpkin (Cucurbita maxima) pulp flour
Optimization and quality evaluation of gari produced from cassava (Manihot esculenta Crantz) and orange fleshed sweet potato (Ipomea batatas) blends
Undergraduate Project Supervision
QUALITY ASSESSMENT OF ENRICHED COOKIES PRODUCED FROM WHEAT FLOUR, SOY BEAN PROTEIN ISOLATE AND AFRAMOMUM DANIELLI
PRODUCTION OF YELLOW-MAIZE OGI FLOUR COMPLEMENTED WITH MUSHROOM (Pleurotus ostreatus) FLOUR
EVALUATION OF COOKIES PRODUCED FROM MALTED MILLET, COCOYAM AND DEFATTED SOYBEAN FLOUR
PHYSIOCHEMICAL PROPERTIES OF NOODLES PRODUCED FROM FERMENTED MILLET WITH COCOYAM AND DEFATTED SOYBEAN FLOUR
QUALITY EVALUATION OF FOOD GRUEL PRODUCED FROM MALTED MILLET, PEANUTS, SWEETENED WITH RIPE PLANTAIN FLOUR
QUALITY EVALUATION OF FLOUR BLENDS OF MAIZE, AND AFRICAN YAM BEAN CONENTRATE AND KOKORO DERIVED FROM THE FLOURS
PHYSICAL, PROXIMATE AND SENSORY PROPERTIES OF COOKIES PRODUCED USING WHEAT, TIGER NUT, MALTED AND UNMALTED MAIZE COMPOSITE FLOUR
PHYSICOCHEMICAL PROPERTIES OF COMPOSITE FLOUR FROM WHEAT, TIGER NUT, MALTED AND UNMALTED YELLOW MAIZE
NUTRITIONAL PROPERTIES OF COOKIES PRODUCED FROM WHEAT, CARDABA BANANA AND AFRICAN YAM BEAN COMPOSITE FLOUR
NUTRITIONAL COMPOSITION OF PEANUT COATS PRODUCED FROM WHEAT, CARDABA BANANA AND AFRICA YAM BEAN FLOUR BLENDS
DIGESTIBILITY, AMYLOSE AND AMYLOPECTIN CONTENT OF COMPLEMENTARY MEAL FROM SOLID-STATE FERMENTATION OF MALTED SORGHUM AND SOYBEAN BLENDS
FUNCTIONAL AND PASTING PROPERTIES OF SNACKS PRODUCED FROM SOLID STATE FERMENTATION OF SORGHUM AND SOYBEANS
QUALITY ASSESSMENT OF COOKIES PRODUCED FROM WHEAT, MALTED SORGHUM, MAIZE GRIT AND PUMPKIN PULP BLEND
FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE MEAL FROM WHEAT, SORGHUM, MAIZE AND PUMPKIN BLEND
Course Teaching
Introduction to Food Science and Technology
Principles of Human Nutrition and Dietetics
Food Fermentation Processes
Food Product Development and Marketing Strategies
Food Packaging and Storage Stability
Food Biochemistry
Cereal, Root and Tuber Technology
Processing of Beverages and Miscellaneous Food Commodities
Principles of Family and Consumer Science, Food Science and Technology
Selected Publications
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
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
Open publicationPotential 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
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
Open publicationPhysicochemical 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
Open publicationNutritional 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
Open publicationImpact 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
Open publicationCharacterization 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
Open publicationNutritional 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
Open publicationHousehold 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
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
Open publicationValue 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
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
Open publicationNutritional 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
Open publicationQuality 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
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
Open publicationPhysical, 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
Open publicationEvaluation 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
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
Open publicationEvaluation 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
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
Open publicationThe 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
Open publicationPhysico-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
Open publicationQuality 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
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
Open publicationPhoto Gallery / Picture Evidence
