DR. OYEYOYIN TAIWO OLANIPEKUN

  RELEVANT PUBLICATIONS:

1. Olanipekun, O.T., Obatolu, V.A., Ejoh, S.I., Oyarekua, M.A. and Farinde, E.O. (2011). Evaluation of the Nutrients and Anti-nutrients Content of Two Nigerian Underutilised Legumes. Moor Journal of Agricultural Research, 12, 56-63. 

2. Olanipekun, O.T., Fasoyiro, S.B., Farinde, E.O. and Ige, E.A. (2012). Chemical and Sensory Properties of Roselle Drink Fortified with Grain Amaranth. African Journal of Food Science, 6 (15), 412-415. 

3. Olanipekun, O.T., Obatolu, V.A., Fasoyiro, S.B. and Ogunba, B.O. (2012). Assessment of Nutritional Status of Primary School Children in Ibadan South West, Nigeria. Nutrition and Food Science, 42 (6), 390-396. 

4. Olanipekun, O. T., Ashaye, O. A. and Odebiyi, O. A. (2013). Effect of Soaking Time and Temperature on the Chemical and Sensory Properties of Akara from Three Varieties of Cowpea. Nigerian Journal of Nutritional Sciences 34 (2), 80-84.

5. Ejoh, S.I., Obatolu, V.A., Olanipekun, O.T. and Farinde, E.O. (2013). Extending the use of an Underutilised Tuber 1: Physicochemical and Pasting Properties of Cocoyam (Xanthosoma sagittifolium) Flour and its Suitability for Making Biscuits. African Journal of Food Science, 7 (9), 264-273.

6. Olanipekun, O. T. and Elejogun, A. E. (2015). Chemical and Functional Properties of Kidney Bean Seed Flour.

7. Olanipekun, O.T., O.A. Olapade, P. Suleiman and S.O. Ojo (2015). Nutrient and sensory analyses of abari made from composite mixture of kidney bean flour and maize flour. Sky Journal of Food science, 4 (2), 019-023. (Nigeria

8. Olanipekun, O.T., E.C. Omenna, O.A. Olapade, P. Suleiman and O.G. Omodara (2015). Effect of boiling and roasting on the nutrient composition of kidney bean seed flour. Sky Journal of Food science, 4 (2), 024-029

9. Olanipekun, O.T., Balogun, E.A., Akinloye, O.A. and Omotainse, S.O. (2016). Effect of Kidney Bean Consumption on Some Lipid and Haematological Parameters of Albino Rats. African Journal of Biochemistry Research 10 (1): 1-6

10. Olanipekun, O.T., Balogun, E.A., Akinloye, O.A. and Omotainse, S.O. (2016). Effect of Kidney Bean Consumption on Some Lipid and Haematological Parameters of Albino Rats. African Journal of Biochemistry Research 10 (1): 1-6

11. Olanipekun, O.T., E.O. Farinde and A. Eyebiokin (2017). Influence of knowledge and perception on the utilization of some under-utilized legumes among Nigerian students.  International Journal of Food and Nutrition Research, 1(3): 1-7 

12. 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.

13. Olanipekun, O.T., Akinloye, O.A. and Soetan, K.O. (2024). Bambara Groundnut (Vigna subterrranea) Condiment Extract Reversed Diarrhoeal Condition in Male Wistar Rats. Asian Journal of Research in Biochemistry, 14(1): 30-39.

14. Olanipekun, O.T., Akinloye, O.A., Ayanda, O.E., Ugbaja, R.N., and Afolabi, T.A. (2024). Immunomodulatory Properties of Bambara Groundnut Condiment Extract in Diarrhoeal Induced Rats. Journal of Stress Physiology and Biochemistry, 20(4): 191-202.

15. Olanipekun, O.T., Omenna, E.C., Aborode, I.I., Atisele, C.K. and Ashaye, O.A. (2025). Assessment of Nutritional Qualities and Aflatoxin Concentrations of Food Products made from Bambara Groundnut Flour and High-Quality Cassava Flour Composite Blends. Proceedings of the 12th Annual Conference of the Nigerian Women in Agricultural Research for Development (NiWARD)

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