Tunji Victor Odunlade

@essex.ac.uk

University of Essex

https://researchid.co/vodunlade

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Artificial Intelligence, Decision Sciences

Scopus Publications

130

Scholar Citations

Scholar h-index

Scholar i10-index

Scopus Publications

African fermented root and tuber-based products
Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh, and Samson Adeoye Oyeyinka
Elsevier

Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves
T.V. Odunlade, A.A. Famuwagun, O.O. Orekoya, K.A. Taiwo, S.O. Gbadamosi, D.J. Oyedele, R.E. Aluko, and O.C. Adebooye
International Society for Horticultural Science (ISHS)
This study evaluated the effects of fortification of a popular maize porridge (ogi) with the extract of fluted pumpkin leaves. This was with a view to increasing the functionality of the food. Ogi cake was produced via a traditional wet milling process of steeped maize grains. The fluted pumpkin liquid extract was obtained by squeezing the fluted pumpkin leaves in warm water (50°C) in the ratio 1:2 (w/v) for 10 min. The mixture was sieved with double-layered muslin cloth to obtain the liquid extract. The extract was added to ogi cake in the following proportions; 10:100, 25:100, 50:100, 75:100 and 100:100 mL g(-1) of extract to cake to make ogi-extract suspensions. The suspensions were dried at 55°C and milled to obtain ogi powder. The proximate composition, functional properties, some mineral elements, vitamin C content, total phenolic contents (TPC), total flavonoid contents (TFC), anti-radical activity (DPPH), viscosity and sensory evaluation were examined. The addition of fluted pumpkin leaf extract resulted in 83.33 to 1367%, 75 to 325% and 5.43 to 90.05% increase in protein, ash and vitamin C content, respectively. An increase of 64.29 to 803.57%, 12.08 to 71.07% and 32.39 to 110.35% were respectively recorded for TFC, TPC and DPPH activity. Calcium, potassium, sodium, iron and phosphorus increased by 55.23 to 760.58%, 24.69 to 398.49%, 196.43 to 2801.79%, 33.33 to 1150% and 100.38 to 3139%, respectively. Viscosities of the green porridge ranged between 50.72 to 80.84 mPa s. The results for sensory evaluation showed that addition of extract up to 75 mL were accepted by the consumers. The addition of fluted pumpkin leaf extract resulted in the improvement of the nutritional profile without alteration to the aesthetic values of the food apart from colour which would not be a detriment with time and awareness.

Some chemical compositions and sensory properties of wheat bread fortified with fluted pumpkin leaf slurry
A.A. Famuwagun, T.V. Odunlade, K.A. Taiwo, S.O. Gbadamosi, D.J. Oyedele, and O.C. Adebooye
International Society for Horticultural Science (ISHS)

Nutritive and sensory properties of okra fortified instant fufu

Physicochemical and sensory properties of pineapple flavoured roselle powders
A.R. Gbadegesin, S.O. Gbadamosi, and T.V. Odunlade
Informa UK Limited
Abstract This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31–2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.

Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
T. V. Odunlade, A. A. Famuwagun, K. A. Taiwo, S. O. Gbadamosi, D. J. Oyedele, and O. C. Adebooye
Hindawi Limited
The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents. Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

RECENT SCHOLAR PUBLICATIONS

Socio-demographic background on malnutrition in under-5-year-old-pupils of selected public primary schools in Osun Central Senatorial District, Nigeria
AA Samson, AC Olufunlayo, OJ Oluremi, OT Victor, AL Adebayo, ...
Journal of Integrative Medicine and Public Health 3 (2), 72-77 2024

Potential of Indigenous Vegetable-Fortified Food Products for Improved Human Nutrition and Health in West Africa
AA Famuwagun, OC Adebooye, TV Odunlade, KA Taiwo, DJ Oyedele, ...
Food Security Challenges and Approaches 2023

African fermented root and tuber-based products
OA Akintayo, OE Dudu, W Awoyale, AS Gerrano, TV Odunlade, ...
Indigenous Fermented Foods for the Tropics, 265-283 2023

Production and Quality Evaluation of Maize Ogi Fortified with Amaranthus viridis Leaves and Extracts
TV Odunlade
Obafemi Awolowo University 2021

Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves
TV Odunlade, AA Famuwagun, OO Orekoya, KA Taiwo, SO Gbadamosi, ...
Acta Horticulturae 1, 93-104 2019

Some chemical compositions and sensory properties of wheat bread fortified with fluted pumpkin leaf slurry
AA Famuwagun, TV Odunlade, KA Taiwo, SO Gbadamosi, DJ Oyedele, ...
Acta Horticulturae 1, 117-128 2019

Fortifying Effects of Sorghum Ogi With Cocoa Powder on Nutritional, Pasting and Organoleptic Properties
TV Odunlade, KA Taiwo, HA Adeniran
Annals Food Science and Technology 20 (1), 42-55 2019

Nutritive and sensory properties of okra fortified instant fufu.
AR Gbadegesin, TV Odunlade, ET Otunola
International Food Research Journal 25 (3), 1031-1035 2018

Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders
TV Odunlade, AA Famuwagun, KA Taiwo, SO Gbadamosi, DJ Oyedele, ...
Journal of Food Quality 2017 2017

Degradation Kinetics of Food Macromolecules During Sorghum Germination
TV Odunlade, AR Gbadegesin, BA Akinwande
Annals Food Science and Technology 18 (2), 233-237 2017

Physicochemical and sensory properties of pineapple flavoured roselle powders
AR Gbadegesin, SO Gbadamosi, TV Odunlade
Cogent Food & Agriculture 3 (1), 1292833 2017

Studies on Sorghum Based Ogi Fortified with Cocoa Powder
TV Odunlade
Obafemi Awolowo University 2016

Studies on the use of chemical preservatives in the preservation of roselle drink and pineapple flavoured roselle drink concentrates
AR Gbadegesin, TV Odunlade
Annals Food Science and Technology 17 (2), 317-326 2016

Functional and antioxidative properties of sorghum ogi flour enriched with cocoa
TV Odunlade, KA Taiwo, HA Adeniran
Annals Food Science and Technology 17 (2), 497-506 2016

Degradation Kinetics of Food Macromolecules During Sorghum Germination
TV Odunlade
Ladoke Akintola University of Technology 2011

MOST CITED SCHOLAR PUBLICATIONS

Functional and antioxidative properties of sorghum ogi flour enriched with cocoa
TV Odunlade, KA Taiwo, HA Adeniran
Annals Food Science and Technology 17 (2), 497-506 2016
Citations: 21

Physicochemical and sensory properties of pineapple flavoured roselle powders
AR Gbadegesin, SO Gbadamosi, TV Odunlade
Cogent Food & Agriculture 3 (1), 1292833 2017
Citations: 12

Nutritive and sensory properties of okra fortified instant fufu.
AR Gbadegesin, TV Odunlade, ET Otunola
International Food Research Journal 25 (3), 1031-1035 2018
Citations: 6

African fermented root and tuber-based products
OA Akintayo, OE Dudu, W Awoyale, AS Gerrano, TV Odunlade, ...
Indigenous Fermented Foods for the Tropics, 265-283 2023
Citations: 3