PROFESSOR OLUREMI ELIZABETH FARINDE

  RELEVANT PUBLICATIONS:

Books and Monographs: 

(i) Farinde, E. O. (2019). Manual for Processing and Utilization of Lima Bean (Phaseoluslunatus). S. A. Olakojo (Ed), I.A.R.&T. Publication Unit, Ibadan. ISBN: 978-978-50216- 0- 8, 48pp 

(ii) Fasoyiro, S. B., Farinde, E. O., Arowora, K. A., Ajani, A. O., Adeola, A. A. Olanipekun, O. T., Ejigbo, E., Oyedokun, M. O., Adebayo, A. K. and Ashaye, O. (2019). Pigeon Pea Utilization – Recipe Book. S. A. Olakojo (Ed), I.A.R.&T. Publication Unit, Ibadan. ISBN: 978-978-50216-6-0, 71pp

(iii) Farinde, E. O. (2022). A Companion to Food Microbiologists. Published by University Press PLC, Ibadan, Nigeria. ISBN: 9789789409617, 73 pp Contribution to Books

(iv) Farinde, E. O. and Fasoyiro, S. B. (2013). Fermentation of Lesser Known Legumes.In: Legumes - Types, Nutritional Composition and Health Benefits. Hiroto Satou and Ren Nakamura (Eds). Nova Science Publishers, Inc. ISBN: 978-1-62808-280-7 pp. 159 – 178.

Published Journal Articles:

(v) Fasoyiro, S. B., Ajibade, S. R., Omole, A. J., Adeniyan, O. N. and Farinde, E. O. (2006). Proximate, minerals and anti-nutritional factors of some underutilized grain legumes in South–Western Nigeria.  Nutrition and Food Science. 36(1): 18 – 23 (UK). 

(vi) Farinde, E. O., Obatolu, V. A., Fasoyiro, S. B., Adeniran, H. A. and Agboola, E. R. (2008) .Use of Alternative Raw Materials for Yoghurt Production. African Journal of Biotechnology, 7(18): 3339 – 3345.

(vii) Farinde, E. O., Adesetan, T. O., Obatolu, V. A. and Oladapo, M. O. (2009). Chemical and Microbial Properties of Yoghurt Processed From Cow’s Milk and Soymilk. Journal of Food Processing and Preservation. 33(2): 245-254 

(viii) Farinde, E. O., Adeniran, H. A. and Abiose, S. H. (2011). Proximate Composition, Mineral Content and Sensory Assessment of an Iru Analogue Produced from Fermented Lima Bean (Phaseolus lunatus). Ife Journal of Technology. 20(2):1 – 6 

(ix) Adeniran, H. A., Farinde, E. O. and Obatolu, V. A. (2013). Effect of Heat Treatment and Fermentation on Anti-Nutrients Content of Lima Bean (Phaseolus lunatus) During Production of Daddawa Analogue. Annual Review and Research in Biology 3(3): 256 – 266 

(x) Farinde, E. O., Adeniran, H. A. and Abiose, S. H. (2014). Comparative Microbial Assessment of Fermented Lima Bean (Phaseolus lunatus) and Locust Bean (Parkia biglobossa) in Production of Daddawa. British Microbiology Research Journal. 4(7): 772 – 784 

(xi) Farinde, E. O. (2015). Chemical and Sensory Properties of Sieved and Unsieved Fortified ‘Ogi’.  Nature and Science. 13(1): 49 – 53 

(xii) Farinde, E. O., Ejigbo, E. A. and Sulaiman, P. O. (2016). Production of Yoghurt Analogue from Soy Milk and Different Fermented Cereal Based Water Filtrates (Omi ogi). Food Science and Quality Management. 56: 72 – 78 

(xiii) Farinde, E. O., Abiose, S. H. and Adeniran, H. A. (2017). Natural and Controlled Fermentation of Lima Bean (Phaseolus lunatus) for Daddawa Production. Malaysian Journal of Microbiology. 13(2): 85 – 91 

(xiv) Farinde, E. O., Abiose, S. H. and Adeniran, H. A. (2017). Diversity of Bacteria during Fermentation of Lima Bean into Daddawa. Journal of Microbiology, Biotechnology and Food Science. 6(6): 1228 – 1232 

(xv) Farinde, E. O., Obatolu, V. A. and Fasoyiro, S. B. (2017). Microbial, Nutritional and Sensory Qualities of Baked Cooked and Steamed Cooked Lima Beans. American Journal of Food Science and Technology. 5(4): 156 – 161 

Other relevant Information:

Prof E.O. Farinde won Netherlands Fellowships for short courses on (i) Rights based Approach to Food and Nutrition Security in 2013; and (ii) Monitoring, Evaluation and Impact Assessment on Food and Nutrition Security in 2015. 

Benefited from Institute of Agricultural and Training Research Grants for Development of yoghurt from soymilk and maize step water as well as products development from under-utilized legumes (lima beans and pigeon pea) 

Participated in both national and international projects including DelPHE Project 634 - African Women and Rural Environment (A.W.A.R.E.) and DelPHE Project 758 – Urban Agriculture as a stimulus to Urban Planning which were collaborative projects between Obafemi Awolowo University, Ile-Ife, Institute of Agricultural Research and Training, Ibadan and University of Newcastle, New Castle Upon Tyne., sponsored by British Council and Department for International Development (DFID) UK., 2009-2012; TETFUND NRF projects- Research and Development of Nutrient Dense Garri (NDG) and its commercialization through entrepreneurially grown youth and existing actor processing outfits; Conversion and Commercialization of Rabbit Waste in Bio-fertilizer, Bio-herbicides and Bio-pesticide for Crop Production and TETFUND IBRF project- Improving Lima Bean (Phaseolus lunatus) Utilization Using Pre-cooked Technology (A Food Transition Programme) for Enhanced Food and Nutrition Security in Nigeria (Principal Investigator)

Acted as the Head of Programme between 2015 and 2016 and served in various committees at both Departmental and Faculty levels.

Lead paper presenter at seminar organized by Agricultural Investors and Resource development Forum for Farmers and Small Scale Agricultural industrialists on the need to promote agricultural development. Held at Jogor Center, 2016

Patented two Agricultural Value Addition Programme’s Technologies (Improving custard nutrients with blends of quality protein maize, provitamin A cassava and Lima beans; Method and process of preparation of shelf stable lima beans) 

She is a member of Fellow of Nigerian Institute of Science Laboratory Technology and member of Nigerian Institute of Food Science and Technology and Society for under-utilized legumes.

Currently working on products development from IAR&T Lima bean bred lines