Discipline: Nutritional Biochemistry Position:  Senior Research Fellow, Head of Programme Qualifications: B.Sc., M.Sc., Ph.D. Technological achievements: Established potential of bambara groundnut in preventing diarrhoea Developed food products from bambara groundnut, kidney bean and mung bean Co-developed breakfast meal from pigeon pea Established the potential of kidney bean in the reduction of cholesterol in the body   Research interest: Nutritional and health potentials of underutilised food crops in combating non-communicable diseases; food product development   Active email: yoyint72@gmail.com otolanipekun@iart.gov.ng   Current research activities

1. Developing nutritious and healthy products from underutilised legumes and pork
2. Nutritional and sensory evaluation of steamed bean pudding (moinmoin) made from mung bean –an underutilised legume

  Recent publications: Olanipekun, O.T., Akinloye, O.A., Ugbaja, R.N., Afolabi, T.A. and Ashaye, O.A. (2023). Assessment of the Nutritional quality of bambara groundnut condiment (BGNC) and consumer acceptability of BGNC in okro soup. Ife Journal Science, 35(2): 20-29. Omenna, E.C., O.T. Olanipekun, E.A. Ejigbo, E.O. Farinde, S.B. Fasoyiro, O.A. Asaye (2023). Knowledge-Based Assessment and training of Agricultural Development Programme (ADP) - Staff on Roselle as a functional and economic valuable crop for food security and income generation. Journal of Sustainability, Agri Food and Environmental Research, 11 Olanipekun O.T., E.A.Ejigbo, K.O. Ogunwale and O.E. Omolade (2020). Spice Addition Enhanced Nutritional and Keeping Qualities of Whole Quality Protein Maize (QPM) Ogi. American Journal of Research Communication, 8(4):10-25. Ashaye, O.A., J.O., Aina; O.T., Olanipekun; E.A., Ejigbo; S.B., Fasoyiro and E.O., Farinde (2019). Reducing post harvest losses of foods: The prospect of food irradiation in Nigeria. Moor Journal of Agricultural Research, 20(1):89-107. Olanipekun O.T., E.C. Omenna, G.A Adeniyi and F.T Adedeji (2019). Effect of Bambara groundnut (Vigna subterranea) consumption on biomarkers of oxidative stress in alloxan-induced diabetic Wistar rats. Research Journal of Food Science and Nutrition 4(3):65-72.

RELEVANT PUBLICATIONS

1. Ashaye, O.A., J.O. Akingbala, V.A. Obatolu and S.B. Fasoyiro (2004).  Improving processing technology and nutritional composition of Nigerian traditional breakfast gruel from Corn and Okra. Journal of Agricultural and Food Information 6: 77-87 (U.S.A).
2.   Ashaye, O.A , J.A Raji and O.O Afolabi (2008). Roselle tea production and storage African Journal of Pure and Applied Sciences.1:109-115 (Nigeria)
3.   Ashaye, O.A (2008). Effect of storage time and ionizing irradiation on the physical properties, cooking time and sensory attributes of cowpea (Vigna unguiculata L Walp) International Food Research Journal.15:355-361 (Malaysia)
4.   Ashaye, O.A, and T.O Adeleke (2009). Quality attributes of stored Roselle Jam. International Food Research Journal  16:363-371 (Malaysia)
5.   Ashaye, O. A., Aina, J. O., Olanipekun, O. T., Ejigbo, E. A., Fasoyiro, S. B. and Farinde, E. O. (2019). Reducing post harvest losses of foods: The prospect of food irradiation in Nigeria. Moor Journal of Agricultural Research 20 (1): 89-107. Nigeria
6.   Ashaye, O.A.,. Olanipekun, O.T. and Omenna, E.C. (2024). Chemical and sensory stability of stored home-made roselle juice. Innovative Romanian Food Biotechnology Journal, 24, (1):1-18. (Italy)
7.   Ashaye, O.A, O.T Olanipekun, E.A Ige, E.O Farinde ans S.O Akinkunmi (2013). Changes in quality attributes of mixed roselle, water melon and grape juice using Aframomum danielli as a preservative. African Journal of Food Science 7: 216-221.(Kenya)
8.   Ashaye, O.A. (2013): Studies on moisture sorption isotherm and nutritional properties of dried Roselle calyces. International Food Research Journal 20:1: 509-513 (Malaysia)
9.   Ashaye O.A, O.T Olanipekun and S.O Ojo (2015). Chemical and Nutritional Evaluation of biscuit processed from cassava and pigeon pea flour. International Journal of Scientific Research in Science and Technology 1:4:84-89.(India)
10.   Ashaye, O.A (2018). Post harvest handling of food crops in a changing climate: An outlook on Food Research in IAR&T. Lead paper delivered at 2018 Annual In-House Review Exercise of Institute of Agricultural  Research and Training Ibadan.

On-Going Research Project I: Development of Kenaf green Tea On-Going Research Project II: Development of value-added products from Roselle and Sunflower. Research Gate  Address: https://www.researchgate.net/profile/Olukayode-Ashaye?ev=hdr_xprf Google Scholar Id: uKKLTz4AAAAJ ORCID:   https://orcid.org/0009-0007-9670-0093  

  Recent  Publications

1. Obisesan Omobolaji O, Saka Jelili O and Obatolu Veronica A. (2024).Profitability of soymilk Processing:Implications forUpscaling among Small Sacle Enterpises. African Journal of Agriculture and Food Science, 7(2): 243-251.
2. Fadairo A. O., Akinbile L. A., Obatolu V. A., Atser G and I Eni. (2024) Media Use for Soygari: A Case Study of Women’s Behaviour to Nutrition-Specific Information in South West Nigeria. African Journal of Food Agriculture, Nutrition and Development. 24 (3): 25882 -25901.
3. Farinde E. O., Taofik O. Dauda Veronica A. Obatolu (2021). Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility and functional properties of Quality Protein Maize (QPM) and Indigenous Local Maize (ILM) Flour. Journal of Food Processing and Preservation.
4. Fasoyiro, S. B., Farinde, E. O., Olanipekun, O.T., Ejigbo, E. A., Ashaye, O. A. and Obatolu V. A. (2019) The utilization and nutritional potential of neglected underutilized species of legumes in enhancing food security. Moor Journal of Agricultural Research. 20(2): 92 - 116
5. Adeniyi, P. O., Obatolu, V. A. and Kehinde H. A. (2018) Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers. Agricultural and Food sciences Research, 5(2): 57-63.
6. Jelili Olaide Saka, Veronica Adeoti Obatolu, Bosede Olukemi Lawal, Ayodeji Babatunde Idowu, Chukwudi Peter Amadi, Johnson Adedayo Adetumbi, Taofik Oyedele Dauda.  (2024)Market participation and profitability of small scale garri processing in Edo, Ogun and Oyo States, Nigeria. Journal of Agriculture and Rural Development in the Tropics and Subtropics. ISSN: 2363-6033 (online); 1612-9830 (print) – website: www.jarts.info

Research Gate  Address: Veronica Obatolu  

RELEVANT PUBLICATIONS

1.  Hidden Treasure in Plants : for Food Security, Healthy and Wealthy Life The Hidden Treasure in Plants : for Food Security, Healthy and Wealthy Life Obafemi Awolowo University Press, Ile-Ife, Nigeria · Jun 13, 2023
2.  Omenna, E., Olanipekun, E.A., Ejigbo, E.O, Farinde, O.J., Adelakun, S.B., Fasoyiro, SB. and Ashaye, O.A. (2023).  Knowledge-based assessment and training of Agricultural Development Programme (ADP) staff on roselle as a functional and economic valuable  crop for food security and income generation. Sustainability, Agri, Food and Environment Research, Vol 11DOI: 10.7770/safer-V13N1-art657
3. Fasoyiro, S.B., Hovingh, R., Gourama, H.G. and Cutter, C.N.  (2021). Influence of seed: water ratio and shredding time on dehulling process of pigeon pea. HSOA Journal of Food Science and Nutrition, 6: (5)083. DOI:10.24966/FSN-1076/100083
4. Fasoyiro, S.B., Farinde, E. O., Arowora, K., A., Ajani   A. O., Adeola A., Olanipekun, O.T., Ejigbo E., Oyedokun, M.O., Adebayo, A.K. and Ashaye, O.A.  (2019). Pigeon pea Utilization: A Recipe book (for home use and cottage industries). ISBN -978-978-50216-6-0, IAR&T Publication Unit, Ibadan, Oyo State, Nigeria. Pp 71
5. Fasoyiro S.B., Farinde E.O., Oyedokun M.O. and Adebayo, A.O. (2019). Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin-Oke, Osun state, Nigeria. Greener Journal of Agricultural Research, 9: 90-94. DOI Link: http://doi.org/10.15580/GJAS.2019.1.020719026
6. Fasoyiro, S.B. Gourama, H. and Cutter, C.N.  (2017). Stability and safety of maize-legume fortified flours stored in various packaging material. European Food Research Technology, 243(10): 1861-1868 doi.org/10.1007/s00217-017-2892-
7. Fasoyiro, S.B., Arowora, K.A. and Ajani, A.O. (2017). Storage and sensory properties of maize- pigeon flour blends cold-pressed into dried and fried snacks. Journal of Food Processing and Preservation, 41(4): 1-7. doi.org/10.1111/jfpp.13000
8. Fasoyiro, S.B., Hovingh, R, Gourmam, H. and Cutter, C. (2016). Changes in water activity and fungal counts of maize -pigeon pea flour during storage utilizing various packaging. Procedia Engineering 159:72-79. DOI: 10.1016/j.proeng.2016.08.066
9. Fasoyiro, S.B. and Taiwo, K.A. (2012). Strategies for increasing food production and food security in Nigeria. Journal of Food and Agricultural Information, 13: 338-355 doi.org/10.1080/10496505.2012.715063
10. Fasoyiro, S.B., Obatolu, V.A., Ashaye, O.A. and Lawal, B.O.  (2010). Knowledge Assessment, Improved Storage Techniques and Training of Local Processors and Vendors of Soy Products on Food Safety Practices in South West Nigeria. Journal of Food and Agricultural Information, 11: 340-350. DOI: 10.1080/10496505.2010.512855

On-Going Research Project I Nutritional  properties and sensory acceptability of different pigeon pea lines for acceptable products Research Gate  Address: https://www.researchgate.net/profile/Subuola-Fasoyiro Google Scholar Id: https://scholar.google.com/citations?user=4w72rEMAAAAJ&hl=en  ORCID: 0000-0003-3333-6355

RELEVANT PUBLICATIONS

1. Okere, I. A., (2024) Effect of marination with roselle (Hibiscus sabdariffa L.) calyx extract and preservation on quality of chicken tikka, Innovative Romanian Food Biotechnology, Vol. 26: 1-24, Romanian. Https:/www.gup.ugal.ro/ugaljournals/index.php/IFRB
2.  Okere I. A. and Olusola O. O., (2023) Quality evaluation of chicken patties marinated with roselle (Hibiscus sabdariffa L.) calyx extract, Croatian Journal of Food and Technology, Vol. 15 (2): 1-13, Croatian.
3.  Okere I. A., Aforijiku, S. and Ashaye O.A. (2022) Physicochemical and sensory properties of beef hotdogs extended using African yam bean (Sphenostylis stenocarpa), Lima beans (Phaseolus lunatus), Pigeon peas (Cajanus cajan) and Soybeans (Glycine max) flour, Innovative Romanian Food Biotechnology, Vol. 22: 1-19, Romanian, https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/5425
4.  Okere I. A., Aforijiku S. and Ashaye O. A. (2023) Shelf-life and nutritional quality of beef hotdogs extended with different legumes flour, Innovative Romanian Food Biotechnology, Vol. 23: 1-18, Romanian. Https://www.gup.ugal.ro/ugaljournals/index.php/IFRB
5.  Okere I. A. and Azua O.O. (2024) Cold storage impacts on technological and sensorial quality traits of meat from broiler chicken, Journal of Food and Nutrition Science, Vol. 6 (4) : 1-7, USA.
6. Okere I. A., Makanjuola B. A., Obi O.O., Morakinyo O. A., Tiamiyu A. K. and Oladele-Bukola M. O. (2015) Comparative study of growth promoters on broiler meat yield and quality, Moor Journal of Agricultural Research, Vol. 16 (1): 57-65. Nigeria.
7.  Okere I. A., Tiamiyu A. K., Morakinyo, O. A., Oladele-Bukola, M. O. and Omodele T. (2019) Water quality on broiler farms and its impact on performance, meat quality and safety. Moor Journal of Agricultural Research, Vol. 20 (1): 131-147. Nigeria.
8.  Owosibo A.O., Okere I. A. and Owosibo O. T. (2017) Growth, carcass and sensory traits of broiler chicken fed graded levels of sesame meal, Nigeria Journal of Animal Science, Vol. 19 (2): 94-102, Nigeria.
9.  Omodele T. Okere I. A. and Deinne C. E., (2014) Technical assessments of rural development of the poultry meat sector in Ogun State, South West Nigeria: A Geographic Information System (GIS) approach. Livestock Research for Rural Development, Vol. 26 (5): Article #122, Columbia. Https/www.Irrd.org/Irrd26/7/omod26122.html
10.   Saka J. O., Oyegbami A., Okere I. A., Omole A. J. and Fayenuwo J. O. (2018) Production systems of Japanese quail (Coturnix coturnix japonica) in the urban communities of southwestern Nigeria, Tropical Animal Health and Production, 50 (4): 1295-1303, United Kingdom.