NIIT
FUOYE Academic Staff Profile
Dr. Ajibola Mitchell Oyinloye
Lecturer I
Department of Food Science and Technology, Faculty of Agriculture
Area of Specialization: Food Chemistry, Biotechnology, Post-Harvest Technology
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
| Degree | Institution | Year |
|---|---|---|
| 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 |
Professional Qualification
Nigerian Institute of Management
Membership of Professional Bodies
Member
Member
Paper Presentation - Local
1st International Conference, Faculty of Agriculture, Federal University Oye-Ekiti/Ikole campus, Federal University Oye-Ekiti
12th Regional Food Science and Technology Summit/Seleru 2026/Osun State University, Osogbo
11th Regional Food Science and Technology Summit/Ekitikete 2025/Federal University Oye-Ekiti
10th NIFST Regional Food Science and Technology Summit/Ekitikete 2025/Federal University Oye-Ekiti
Organic Agriculture Professionals in Tertiary Institutions in Nigeria (OAPTIN) 17th Annual Conference
4th NIFST Regional Food Science and Technology Summit/Federal University of Technology, Akure
Humboldt Kolleg International Conference/Federal University of Technology, Akure
Postgraduate Ph.D Supervision
Biotechnological Valorization of Taro (Colocasia esculenta) Biomass for the Development of a Colon Targeted Antioxidant Delivery System
Undergraduate Project Supervision
Barriers Properties of Edible Films from Xanthan Gum and Basil Leaf Extract
Phytochemical Properties of Edible Films from Xanthan Gum and Fireweed
Nutritional Composition of Fried Plantain Before and After Frying Using Castor Oil
Nutritional Composition of Unripe Platain Fried with Fluted Pumpkin Seed Oil During Storage
Nutritional Composition of Plantain Fried with Moringa Seed Oil During Storage
Antinutrient Content of Tomatoes Coated with Kidney Pea Flour Edible Coatings
Antinutrient Content of Tomatoes Coated with Pigeon Pea Flour Edible Coatings
Characterization of films made from kidney bean seed flour
Characterization of edible films from pigeon pea seed flour
Course Teaching
Food Biotechnology
Fruit and Vegetable Processing
Food Additives, Toxicology and Safety
Meat and Fish Processing
Food Fermentation Process
Food Chemistry
Introduction to Food Science and Technology
Food Biotechnology
Selected Publications
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 publicationAnalysis 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
Open publicationAssessment 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
Open publicationEffect 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
Open publicationOrange 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
Open publicationNutrient 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
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, O. K.
FUOYE Journal of Engineering and Technology • 2023
Open publicationChemical, 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
Open publicationVariations 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
Open publicationIrradiation 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
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, Adepeju, A.B., Oyinloye, A.M., Ojo, M. O., Idowu- Adebayo, F. and Orungbemi, O.
Journal of Home Economics Research • 2021
Open publicationEffect 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
Open publicationComparative 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
Open publicationPhysio-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
Open publicationEffect 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
Open publicationQuality 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
Open publicationQuality 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
Open publicationProtein-Lipid Interactions and the Formation of Edible Films and Coatings
Authors: Enujiugha, V. N. and Oyinloye, A. M.
Encyclopedia of Food Chemistry • 2019
Open publicationAntioxidant Properties of African Oil Bean (Pentaclethra macrophylla Benth) Seed Phenolics
Authors: Oyinloye A. M. and Enujiugha V. N.
Applied Tropical Agriculture • 2019
Open publicationEvaluation 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
Open publication
