DR. OYEYOYIN TAIWO OLANIPEKUN

  RELEVANT PUBLICATIONS:

1. Developing nutritious and healthy products from underutilised legumes and pork

Nutritional and sensory evaluation of steamed bean pudding (moinmoin) made from mung bean –an underutilised legume

1. Olanipekun, O.T., Akinloye, O.A., Ugbaja, R.N., Afolabi, T.A. and Ashaye, O.A. (2023). 

2. 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. 

3. 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

4. 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. 

5. 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. 

6. 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.

ONGOING RESEARCH PROJECTS:

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