SANUSI MAYOWA SAHEED

@unilorin.edu.ng

Lecturer, Faculty of Engineering and Technology
University of Ilorin

SANUSI MAYOWA SAHEED
Dr. Mayowa Saheed Sanusi is a Lecturer I at the Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. He has a B.Tech degree in Food Engineering, an M.Sc in Food Technology, and a Ph.D. degree in Food Engineering (option). He is a registered engineer with the Council for the Regulation of Engineering in Nigeria and is a member of other national and international professional bodies. His research focuses on thermal and non-thermal food processing, food equipment design, food product development, food process modelling and optimization, and food waste reduction. He has published numerous research articles in national and international peer-reviewed journals. He also offers consultancy services to food companies, both in Nigeria and internationally, covering areas such as food product formulations and food regulatory compliance.

EDUCATION

B.Tech degree in Food Engineering, an M.Sc in Food Technology, and a Ph.D. degree in Food Engineering (option).

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Food Science, Insect Science, Agricultural and Biological Sciences

FUTURE PROJECTS

The use of edible insect in food processing


Applications Invited
37

Scopus Publications

485

Scholar Citations

11

Scholar h-index

14

Scholar i10-index

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

  • A Systematic Review of Recent Advances in Ultrasound-Assisted Food Processing: Applications, Hybrid Technologies, and Sustainability
    JB Hussein, TS Workneh, MS Sanusi, SO Alasi
    Applied Food Research, 102132 , 2026
    2026
  • Effects of Extrusion Temperature and Frying Techniques on the Physical, Textural and Thermal Properties of Wheat-Rice-Sweet Potato Third-Generation (3 G) Snacks
    MS Sanusi, MO Abidogun, A Elijah
    Food Physics, 100080 , 2026
    2026
  • Exploring the commercialization of nutrient-dense Moimoi and Akara made from cowpea (Vigna unguiculata) and Moringa oleifera seed flour blends
    JB Hussein, TS Workneh, JOY Ilesanmi, SD Allison, MS Sanusi, MO Oke
    Processing, Nutrition and Value Addition Principles of Neglected and … , 2026
    2026
  • Transformative trends: commercial platforms revolutionizing rice farming in Nigeria's agricultural value chain
    MS Sanusi, OM Mayokun, MO Sunmonu, S Yerima, D Mobolaji, ...
    International Journal of Agricultural Sustainability 23 (1), 2473757 , 2025
    2025
    Citations: 22
  • Impact of Cirina butyrospermi treated with ultrasound and boiling, and effect of baking temperature on some quality attributes of rice cookies
    MS Sanusi, AB Bello, KK Ajayi, IB Adedeji, AL Abdulazeez, OV Adeponle
    Food Science and Technology International, 10820132251387876 , 2025
    2025
  • Effect of germinated brown rice and milk substitution on yoghurt acidification, physicochemical, and sensory properties: Sanusi et al.
    MS Sanusi, TB Olaniran, E Ayilaran, RM Sholabomi, MO Sunmoun
    Journal of Food Measurement and Characterization 19 (7), 4621-4633 , 2025
    2025
    Citations: 2
  • Optimization of Flour Ratio, Extrusion Temperature and Drying Temperature on the Quality Composition and Sensory Properties of Wheat-Fonio Noodles
    HF Bankole, OJ Ijabo, SV Irtwange, MS Sanusi, I Adamu
    Organised by, 1134 , 2025
    2025
  • Effect of ultrasound-assisted pasteurization, sweetener types, and cashew leaf extract on the quality and microbial properties of tamarind fruit drinks
    MS Sanusi, AB Bello, SA Yusuf, HO Sanusi, AL Abdulazeez, TB Olaniran, ...
    Food and Humanity 4, 100624 , 2025
    2025
    Citations: 2
  • Effects of boiling and ultrasound treatment on proximate composition, minerals and in vitro protein digestibility of Cirina Butyrospermi powder
    MS Sanusi, OL Oke, AO Raji, F Henshaw, AB Bello
    Journal of Agriculture and Food Research 19, 101608 , 2025
    2025
    Citations: 4
  • Physicochemical and sensory properties of cookies: Effect and optimization of baking conditions and partial substitution of fat with papaya puree of varying ripening levels
    MS Sanusi, MO Sunmonu
    Journal of Culinary Science & Technology 23 (1), 108-124 , 2025
    2025
    Citations: 4
  • Investigating the Effects of Baking Parameters on Proximate, Minerals and Vitamin C Compositions of Crackers.
    A Adepoju, M Sanusi, I Adeyemi, S Alasi, S Adelere
    Faculty of Engineering and Technology, University of Ilorin, Nigeria , 2025
    2025
  • Development of 3G Rice-Soy Snacks: Effects of Extrusion and Frying Conditions on Physical, Chemical, and Thermal Properties
    MS Sanusi, AB Bello, MA Salako, IO Ibrahim, TB Olaniran, MO Sunmonu
    2025 ASABE Annual International Meeting, 1 , 2025
    2025
    Citations: 1
  • Amino acid profile and sensory evaluation of cookies enriched with sweet melon peel and seed flours
    J Abraham, JB Hussein, TS Workneh, MS Sanusi
    Acta Periodica Technologica, 137-157 , 2025
    2025
    Citations: 1
  • Development of multigrain snacks bar: Functional and nutritional contents as influenced by mixing ratio and extrusion conditions
    AB Bello, S Olorunsogo, B Adejumo, PA Idah, MS Sanusi
    Acta Periodica Technologica, 77-92 , 2025
    2025
  • Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles
    HF Bankole, OJ Ijabo, SV Irtwange, MS Sanusi
    Acta Periodica Technologica, 93-106 , 2025
    2025
    Citations: 1
  • Identification and characterization of the percentage chemical compositions present in oil extracts from two pumpkin cultivars using GCMSD
    MO Sunmonu, MS Sanusi, EO Ajala, A Fadeyibi, IA Tijani
    Technoscience Journal for Community Development in Africa 3, 101-107 , 2024
    2024
  • Optimization of non-thermal treatment methods and extrusion temperature on quality of rice pasta enriched with Cirina butyrospermi
    MS Sanusi, AB Bello, OL Oke, RM Sholabomi, IB Adedeji, SA Olaleye, ...
    Nigerian Journal of Technological Development 21 (3), 116-126 , 2024
    2024
    Citations: 4
  • Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa …
    AO Raji, IM Olaitan, MYM Omeiza, MS Sanusi
    Food physics 1, 100007 , 2024
    2024
    Citations: 13
  • Digitalization of rice value chain in Nigeria with circular economy inclusion for improved productivity–A review
    MM Odewole, MS Sanusi, MO Sunmonu, S Yerima, D Mobolaji, ...
    Heliyon 10 (11) , 2024
    2024
    Citations: 7
  • Optimizing tamarind fruit drink production: A comprehensive analysis of processing methods, mass balance, and energy requirements
    MS Sanusi, AB Bello, TB Olaniran, S Alasi, MO Idowu
    Annals of the Faculty of Engineering Hunedoara 22 (2), 33-38 , 2024
    2024
    Citations: 5

MOST CITED SCHOLAR PUBLICATIONS

  • Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
    SO Alasi, MS Sanusi, MO Sunmonu, MM Odewole, AL Adepoju
    Journal of Agriculture and Food Research 15, 101036 , 2024
    2024
    Citations: 58
  • Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria
    MS Sanusi, R Akinoso, N Danbaba
    International journal of food studies 6 (2) , 2017
    2017
    Citations: 46
  • Evaluation of drying methods on the content of some bio-actives (lycopene,-carotene and ascorbic acid) of tomato slices
    JB Hussein, MS Sanusi, KB Filli
    African Journal of Food Science 10 (12), 359-367 , 2016
    2016
    Citations: 43
  • Transformative trends: commercial platforms revolutionizing rice farming in Nigeria's agricultural value chain
    MS Sanusi, OM Mayokun, MO Sunmonu, S Yerima, D Mobolaji, ...
    International Journal of Agricultural Sustainability 23 (1), 2473757 , 2025
    2025
    Citations: 22
  • Composition, bioactive constituents and glycemic index of brown rice-watermelon seeds extruded snacks as stimulated by extrusion conditions
    MS Sanusi, MO Sunmonu, SO Alasi, AA Adebiyi, AA Tajudeen
    Applied Food Research 3 (1), 100287 , 2023
    2023
    Citations: 22
  • Modelling and optimising the impact of process variables on brown rice quality and overall energy consumption
    MS Sanusi, R Akinoso
    International Journal of Postharvest Technology and Innovation 8 (1), 70-88 , 2021
    2021
    Citations: 22
  • Effects of drying methods on the chemical properties of okra (Abelmoschus esculentus L. Moench) slices
    JB Hussein, JOY Ilesanmi, KB Filli, MS Sanusi
    Current Journal of Applied Science and Technology 26 (6), 1-10 , 2018
    2018
    Citations: 22
  • Effects of roasting on physicochemical properties and fatty acids composition of okra seed oil
    R Akinoso, EO Adegoroye, MS Sanusi
    Measurement: Food 9, 100076 , 2023
    2023
    Citations: 16
  • Evaluation of energy consumption pattern in rice processing using Taguchi and artificial neural network approaches
    MS Sanusi, R Akinoso
    Agricultural Engineering International: CIGR Journal 24 (2) , 2022
    2022
    Citations: 16
  • Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa …
    AO Raji, IM Olaitan, MYM Omeiza, MS Sanusi
    Food physics 1, 100007 , 2024
    2024
    Citations: 13
  • Multiobjective optimization of parboiled rice quality attributes and total energy consumption
    MS Sanusi, R Akinoso
    Nigerian Journal of Technological Research 15 (3), 24-33 , 2020
    2020
    Citations: 12
  • Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)
    VA Joshua, MS Sanusi, OA Abiodun, BI Kayode, SO Olabanji, ...
    Journal of Food Measurement and Characterization 17 (3), 2730-2740 , 2023
    2023
    Citations: 11
  • Kinetic acidification and quality composition of yoghurt produced with soursop puree
    MS Sanusi, AO Raji, EO Ayilaran
    Journal of Food Measurement and Characterization 16 (3), 2229-2239 , 2022
    2022
    Citations: 11
  • Application of soft-computational models for the prediction of some quality traits of microwave-dried tomato slices
    JB Hussein, MO Oke, FF Agboola, MS Sanusi
    Modeling Earth Systems and Environment 9 (1), 567-584 , 2023
    2023
    Citations: 10
  • Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange
    AO Raji, OF Adebayo, SM Sanusi
    Food Bioscience 49, 101937 , 2022
    2022
    Citations: 9
  • Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree
    MS Sanusi, MO Sunmonu, A Alaka, AO Raji, A Abdulazeez, VA Joshua, ...
    Food Production, Processing and Nutrition 5 (1), 13 , 2023
    2023
    Citations: 8
  • Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks
    MS Sanusi, MO Sunmonu, SO Alasi
    Acta periodica technologica, 81-91 , 2023
    2023
    Citations: 8
  • COMPARATIVE STUDIES OF THE EFFECT OF PROCESSING CONDITIONS ON COOKING AND SENSORY PROPERTIES OF SELECTED RICE VARIETIES.
    Sanusi, M.S., Akinoso, R., Danbaba, N. Hussein
    African Journal of Food, Agriculture, Nutrition & Development 22 (10) , 2022
    2022
    Citations: 8
  • Optimisation of Microwave Drying of Tomatoes (Solanum lycopersicum L.) Slices Using Taguchi Method.
    JB Hussein, MO Oke, JA Adeyanju, MS Sanusi
    Nigerian Food Journal 37 (2) , 2019
    2019
    Citations: 8
  • Major constraints of poultry production in Bauchi Metropolis
    AM Bamgbose, RM Sani, M Sanusi, US Rufum
    Proceedings of 3 rd Annual ASAN Conference, Ikeja, Lagos 259261 , 1998
    1998
    Citations: 8