ILSI-UG
FUOYE Academic Staff Profile
Dr. Adefisola Bola Adepeju
Reader / Associate Professor
Department of Food Science and Technology, Faculty of Agriculture
Area of Specialization: Food Processing, Food Nutrition and Product Development
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
| Degree | Institution | Year |
|---|---|---|
| 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 |
Professional Qualification
ILSI-UG
Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria
Membership of Professional Bodies
Member
Member
Member
Member
Paper Presentation - Local
10th Regional Food Science and Technology Summit (REFOSTS). Akwa, Anambra State, Nigeria
10th Regional Food Science and Technology Summit (REFOSTS). Akwa, Anambra State, Nigeria
10th Regional Food Science and Technology Summit (REFOSTS). Ogbomoso, Oyo State, Nigeria
17th Annual Conference of Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), Federal University, Oye-Ekiti, Ekiti State, Nigeria,
17th Annual Conference of Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), Federal University, Oye-Ekiti, Ekiti State, Nigeria,
17th Annual Conference of Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN), Federal University, Oye-Ekiti, Ekiti State, Nigeria
2nd International Conference and Exhibition (OWSD-FUTA), Akure, Nigeria
4th Applied Conference in Africa (ARCA), Institute of Agriculture Research and Training (IAR and T), Ibadan, Nigeria
Faculty of Technology International Conference, Obafemi Awolowo University, Ile- Ife, Nigeria,
3rd Applied Research Conference in Africa (ARCA), Accra, Ghana,
the 6th Annual conference of Nigerian institute of Food Science and Technology
3rd Annual Conference of Nigerian Institute of Food Science and Technology. Yola
3rd Annual Conference of Nigerian Institute of Food Science and Technology. Yola, Nigeria
Postgraduate Ph.D Supervision
Mathematical Modeling of Drying Characteristics of Soy-Cheese and Application in the Formulation of Enriched Bread
Design, Development and Performance Evaluation of Mixed Mode Solar Dryer for Agricultural Products
Postgraduate M.Sc Supervision
Microbiological Quality of Kunnu-Zaki Drink sold in some selected Towns in Osun State, Nigeria.
Comparative Quality Evaluation of Crackers Produced from blends of Prawn and Starches of Cassava and Corn.
Development of weaning food from cereal Mix supplemented with vegetables (Ugwu seed and leaves)
Effects of Fermentation Time and Chicken Eggshell Fortification on Hydrophilic and Bio-Nutritional Characteristics of Instant Pap
Functional and Nutritional evaluation by Bioassay of Complementary Foods from mixed Cereals, fortified with African Yam Beans and Crayfish.
Mathematical Modeling of Drying Characteristics of Soy-Cheese and Application in the Formulation of Enriched Bread
Design, Development and Performance Evaluation of Mixed Mode Solar Dryer for Agricultural Products
Nutritional, functional and bioactive assessment of African star apple seed as an ingredient in complementary food formulation
Physicochemical and functional evaluation of Baobab fruit and seed-based cookies
Physicochemical and bio-functional assessment of seasoning cubes from indigenous spices and crayfish
Production and quality evaluation of tofu fortified with carrot and beetroot
Undergraduate Project Supervision
Evaluation and consumer acceptability of breakfast meal from soybean, unripe plantain and granulated sorghum flour blends
Effect of marinades on chemical composition, physico-chemical and sensory properties of fried and baked Japanese quail (Coturnix coturnix japonica) meat.
The effect of almond flour incorporation on the nutritional, functional and pasting attributes of Ogi flour
Nutritional and consumer acceptability of soy-Tigernut milk blend.
Product of food juice from Tigernut and pineapple.
Quality evaluation of flour blends from wheat and plantain peel.
Quality evaluation of extruded snacks from blends of wheat and plantain peel flour.
Chemical, functional and phytochemical content of pretreated Tigernut flour
Nutritional and functional composition of seed pulp and peel of African star apple (chrysophyllum albidum) fruit
Chemical and sensory properties of cookies produced from blends of wheat-banana flour enriched with tigernut milk and date palm fruit.
Course Teaching
Introduction to Food Science and Technology
Principle of Food Processing and Preservation 1
Principles of family and consumer services, food science and technology
Unit operations in food technology
Principles of food processing and preservation II
Food Microbiology I
Food Microbiology II
Principles of human nutrition and dietetics
Post harvest physiology and storage technology
Practical in food microbiology II
Survey of food industry
Selected topics in food science and technology
Food plants and pilot demonstration
Food fermentation processes
Technical report writing and presentation
Malting and brewing
Nutrition in health and diseases
Food additives, toxicology and safety
Food Products Development and Marketing Concepts
Milk and Dairy Technology
Processing of Beverages and Miscellaneous Food Commodities
Food Biotechnology
Processing of Indigenous Food Commodities
Canning and Thermo bacteriology
Selected Publications
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
Open publicationProduction 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
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
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
Open publicationImplications 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
Open publicationLeaf 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
Open publicationOptimization 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
Open publicationQuality 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
Open publicationNutritional, 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
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
Open publicationSpice 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
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
Open publicationAdepeju, 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
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.
FUTA Journal of Applied Tropical Agriculture, 29(1):102-108. • 2024
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
Open publicationComparative 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
Open publicationChemical, 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
Open publicationPhenotypic 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
Open publicationBioactivity 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
Open publicationMature 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
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
Open publicationEffect 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
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
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
Open publicationChemical 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
Open publicationInfluence 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
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
Open publicationNutritional 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
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
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
Open publicationNutritional 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
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
Open publicationNutritional 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
Open publicationEffect 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
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
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
Photo Gallery / Picture Evidence
