Michael Mayokun ODEWOLE

@unilorin.edu.ng

Lecturer, Faculty of Engineering and Technology
Head, Others
University of Ilorin, Ilorin, Nigeria



                       

https://researchid.co/michaelodewole

Dr. Michael Mayokun ODEWOLE is a Senior lecturer and the acting Head of the Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Nigeria. He holds Bachelor, Master and Ph.D. degrees in Agricultural Engineering (Processing and Storage option). His core research interests are: thermal and non-thermal food processing technology; and development, empirical modelling and optimization of food processing and storage systems. He has contributed significantly to knowledge advancement with over sixty (60) articles published in his areas of research. He has co-patented three (3) research works, and has served as Reviewer to fifteen (15) reputable national and international publication outlets. He is a recipient of the prestigious Netherlands Fellowship Programme and has presented scholarly research papers at learned conferences in Japan and Nigeria. He is a registered Engineer with the Council for the Regulation of Engineering in Nigeria and others.

RESEARCH, TEACHING, or OTHER INTERESTS

Engineering, Food Science, Bioengineering, Multidisciplinary

16

Scopus Publications

234

Scholar Citations

9

Scholar h-index

9

Scholar i10-index

Scopus Publications

  • Digitalization of rice value chain in Nigeria with circular economy inclusion for improved productivity – A review
    Michael Mayokun Odewole, Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Suleiman Yerima, Dare Mobolaji, and Joshua Olanrewaju Olaoye
    Elsevier BV

  • Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
    Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, Michael Mayokun Odewole, and Abiola Lydia Adepoju
    Elsevier BV

  • Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato
    Kehinde Peter Alabi, Ayoola Patrick Olalusi, John Isa, Kehinde Folake Jaiyeoba, and Michael Mayokun Odewole
    Emerald
    PurposeFresh fruits and vegetables (FV) are crucial global food resources, but the presence of heat loads during harvest adversely impacts their shelf life. While freezing technology provides an effective means of removing heat loads, it is an energy-intensive process and may consequently prove too costly for practical business viability. The growing interest in utilizing magnetic field (MF) technology during the freezing of fresh FV enhances the freezing rate and rapidly removes the heat loads of products.Design/methodology/approachIn the present study, pulsed magnetic field (PMF) pretreatment employing specific field strengths (9 T, 14 T and 20 T) was examined as a preliminary step before freezing mango and tomato and compared to the conventional freezing method (untreated) at − 18 °C.FindingsPMF pretreatment prior to freezing demonstrated a noteworthy enhancement in freezing rate by around 10 and 12% when compared with the conventional (untreated) freezing, which exhibited freezing rates of −0.08 °C/min and −1.10 °C/min for mango and tomato, respectively. The PMF pretreatment (at 20 T) provided a higher freezing rate (at p = 0.05) than the conventional freezing method reduced heat loads amounting to 1.1 × 107 J/kg oC and 2.9 × 106 J/kg oC, significantly (at p = 0.05) from mango and tomato, respectively. These reductions in heat loads were approximately more than 5% of the calculated heat loads removed during conventional freezing.Research limitations/implicationsMango and tomato samples were only tested; the results may lack generalizability. Therefore, researchers are encouraged to test for other products for further studies.Practical implicationsThe paper includes implications for the development of a rapid freezing technique, the development of “pulsed magnetic field” and for eliminating the problem associated with conventional (slow) freezing.Originality/valueThe study holds significance for the production of postharvest freezing technology, providing insightful information on the PMF-assisted freezing of cellular foods.

  • Development of a Fermentation Vat for Value Chain Addition in Locust Bean Processing
    Adesoji Matthew Olaniyan, Bashirat Kikelomo Abdulkareem, Michael Mayokun Odewole, Ezekiel Olanrewaju Ariyo, Adeoye Ibukun Oyebanji, and Elijah Aina Alhassan
    IEEE
    In this study, a fermentation vat for processing dehulled African locust beans into hygienic food condiment was developed. This processing unit consists of an insulated tiltable heating chamber, a thermostatically-controlled heat sensing device, frame, aluminum made internal cylinder, water inlet pipe and discharge for wastewater. The performance experimentation of the developed fermentation vat was done using a $4\\mathrm{x}3\\mathrm{x}3$ randomized factorial design. A 36 samples of d hulled African locust bean was cooked at 98°C for 1, 2, 3 and 4 hrs. The cooked samples were fermented at 40°C for 2, 3 and 5 days, each trial replicated three times. Using standard procedures, the fermented products were subjected to proximate analysis to determine their nutritional qualities namely moisture content, ash content, crude fibre, fat and oil, carbohydrate, and crude protein. The results obtained within the range of cooking duration and fermentation time shows that the moisture content, ash content, crude fibre, fat and oil, carbohydrate, and crude protein of fermented locust beans were in the range of 67.94 -70.02% (wb); 1.26 -2.14%; 0.90-1.48%; 4.53 -4.83%, 2.06- 2.87% and 21.20- 21.80% respectively. In comparison with the traditionally processed fermented locust bean, moisture content, crude fibre, fat and oil, carbohydrate, and crude protein were in the range of 38.91-68.15%(wb); 1.31 -1.80 %; 0.67-1.12%; 12.18-10.52; 14.45 -22.43% and 18.25-18.34% respectively. The developed machine was able to addressed qualities improvement and drudgery reduction common with traditional methods of processing.

  • Process modeling and optimization of magnetic field pretreatment of sweet pepper and fluted pumpkin leaf


  • Designing of a gasoline food-grade magnetic hammer mill


  • Modelling of Thin-Layer Drying of Osmo-Pretreated Red Bell Pepper
    Michael Mayokun Odewole and Kehinde James Falua
    Walter de Gruyter GmbH
    Abstract The paper observes a thin-layer drying behaviour of red bell pepper. The red bell pepper (192 samples) was pretreated in osmotic solution of salt of concentrations 5–20% (w/w) at osmotic solution temperatures (30–60 °C) and osmotic process durations (30–120 min) and dried at 60 °C in a locally fabricated convective dryer after preformation of osmotic dehydration pretreatment process. Experimental moisture content values obtained from the drying process were converted to moisture ratios. Seven existing thin-layer drying model equations were used for model equation fitting. The predicted and experimental (observed) moisture ratios were analysed statistically. The statistical indices and rules used to judge and select the model equation that would best describe the process were the highest values of coefficient of determination (R 2); the lowest values of chi-square (χ2), root mean square error (RMSE), and sum of squares error (SSE). Results showed that the two-term exponential model equation best described the drying behaviour of osmo-pretreated red bell pepper. The ranges of statistical indices of selected two-term exponential model equation are: R 2 (0.9389–0.9751), χ2 (0.0642–0.1503), RMSE (0.2032–0.1668), and SSE (0.6424–1.5027).

  • Effects of different autoclaving parameters on the nutritional compositions of raw milk samples


  • One-pot synthesis of biodiesel from high FFA shea butter in an optimisation study using response surface methodology
    E. O. Ajala, A. M. Olaniyan, F. Aberuagba, M. A. Ajala, and M. M. Odewole
    Informa UK Limited
    ABSTRACT Optimisation of biodiesel production from high free fatty acids (FFA) of 6.86% shea butter (SB) using a base catalyst, potassium hydroxide, was studied. Response surface methodology (RSM) was employed as a model for the optimisation of the process by varying temperature, agitation speed, mole ratio and catalyst loading in the range of 40–60°C, 200–1400 rpm, 8:1–12:1 (w/w) and 1–2% (w/w) respectively. The significance of the variables in both linear and nonlinear forms of the model was analysed by analysis of variance (ANOVA). The ANOVA results showed that the temperature, agitation speed, mole ratio and catalyst loading had a significant effect on the shea biodiesel yield with a p-value of < 0.0001 for each of the variables, adjusted R2 of 0.9517 and predicted R2 of 0.8625. The maximum %yield of shea biodiesel obtained was 90.83% at optimal operating temperature of 50°C, agitation speed of 800 rpm, mole ratio of 12:1 (w/w) and catalyst loading of 1% (w/w). This showed that the RSM optimised the one-pot synthesis of biodiesel from high FFA SB, an indication that it can be adopted successfully in the industry to maximise the yield of biodiesel from high FFA SB.

  • Microstructures and Elemental Distribution of Magnetic Field Pre-Treated Fluted Pumpkin Leaf
    Michael Mayokun Odewole, Ayoola Patrick Olalusi, Ajiboye Solomon Oyerinde, and Olufunmilayo Sade Omoba
    Walter de Gruyter GmbH
    Abstract There is a scarcity of studies on the use of magnetic field for food pretreatment, especially in relation to a knowledge on the pretreatment at the level of microstructures and elemental distribution of food. Therefore, the effect of magnetic field pretreatment on the microstructures and elemental distribution (Na, K, Ca, Mg and Fe) of fluted pumpkin leaf was studied. Three types of magnetic field (static, pulse and alternating) in combination with varying magnetic field strength (5–30 mT) and pretreatment time (5–25 min) were used as variable factors. Fresh (untreated) and blanched samples were used for experiment control. After the pretreatment, all samples were dried at 50 °C and analysed in terms of microstructure and elemental distribution using scanning electron machine. Results showed that fresh and blanched samples of fluted pumpkin leaf exhibited microstructural features that were clearly different from samples pretreated by magnetic field. Pretreated samples showed contents of: 1.3–4.35% sodium; 1.20–3.42% potassium; 1.19–6.10% calcium; 0–5.10% magnesium and 1.22–6.62% iron. Changes in microstructures of samples caused by magnetic field pretreatment led consequently to better retention/improvement in elemental distribution in contrast to blanched and fresh samples in majority of cases.


  • Energy and exergy analyses of convective drying of green bell pepper in a cabinet tray dryer


  • Empirical models and process optimization for prediction of nutritional parameters of stored cowpea variety (IT96D-610K)
    Musliu Olushola Sunmonu, Michael Mayokun Odewole, Ibukunolowa Omotola Oyeleke, Grace Olufunke Otitodun, Mobolaji Omobowale, and Moses Odunayo Ogundare
    Walter de Gruyter GmbH
    Abstract This paper presents a study carried out to develop empirical models and process optimization for prediction of nutritional parameters of stored cowpea variety (IT96D-610K). Twelve small scale prototype silos made of two different materials (wooden and galvanised mild steel) were constructed and used in the storage of the cowpea for a 4-month period. Seven kilograms of cowpea at 9.88% moisture content admixed with DE having two different particle sizes (7.5 × 10−5 m and 9 × 10−5 m) and three different concentrations (0.0001 kg, 0.00005 kg and 0 kg) in varying combinations were loaded into each prototype silo structure. The control (zero/no concentration) was set without the use of DE in each of the wooden and galvanised mild steel structures, respectively. Temperature, relative humidity and moisture content within the storage structures were monitored. Nutritional parameters such as ash, crude protein, fat, crude fibre, and carbohydrate content were also measured alongside moisture. Significant differences (P &lt;0.05) were observed between the control sample and treated samples. Six model equations using Essential Regression Software package were further generated to determine the relationship between input and output parameters, and were checked for adequacy and validity. The model equations developed were used to get the optimum values of output parameters which are: minimum moisture content (8.87%), minimum ash content (4.07%), maximum crude protein (22.86%), maximum fat (2.04%), maximum crude fibre (2.26%) and maximum carbohydrate (60.31%) of the stored cowpea at various conditions. Study results show that all the storage conditions had significant effects at P &lt;0.05.


  • Effect of osmotic dehydration pretreatments on drying rate and post-drying quality attributes of red bell pepper (capsicum annuum)


  • Design and development of a livestock feed mixer with spring-controlled packaging unit
    A.M. Olaniyan and M.M. Odewole
    Trans Tech Publications, Ltd.
    A vertical livestock feed mixer with spring-controlled packaging unit was designed, constructed and tested. This design had in focus a weighing and gauging mechanism which made possible a semi-automatic packaging in conjunction with feed mixing and discharge operations. The main components of the machine included a double-wall cylindrical mixing chamber consisting of recycling gate, discharge gate, evacuating gate, window and a screw conveyor inside an inner cylinder. The packaging mechanism is attached to the discharge gate and the base of the frame with the frame serving as the structural support for the machine and its contents. The main design parameters included screw conveyor features such as helix angle, fill ratio, normal pressure due to bulk load on screw shaft, axial force per pitch, total screw torque, capacity and power requirements of the screw conveyor. The design concept of the packaging mechanism involved determination of free length of spring, total active length, pitch of spring, spring index, stiffness of spring, maximum shear stress and total spring rate. In a hitch-free operation, the machine was designed to package 25 kg of mixed feed ingredients at a time. In operation, the feed ingredients are scooped and moved upward by the rotary movement of the screw conveyor and then sprayed back into the smaller cylinder without passing through the internal tube. A preliminary testing was carried out on the machine to determine the actual discharge rate and hence the performance of the packaging mechanism. Results revealed that an average discharge rate of 0.356 kg/s was obtained. Powered by a 2 hp single phase electric motor, the machine has a mixing capacity of 4.124 m3/h with a production cost of $470.

RECENT SCHOLAR PUBLICATIONS

  • Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato
    KP Alabi, AP Olalusi, J Isa, KF Jaiyeoba, MM Odewole
    British Food Journal 126 (12), 4212-4220 2024

  • Determination of Some Physical Properties of Four Varieties of Mango Fruits
    MM Odewole, TA Adegbite, TE Owolabi
    Adeleke University Journal of Engineering and Technology 7 (1), 087-092 2024

  • 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 2024

  • 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

  • Development of a Fermentation Vat for value chain addition in Locust bean processing
    AM Olaniyan, BK Abdulkareem, MM Odewole, EO Ariyo, AI Oyebanji, ...
    2023 International Conference on Science, Engineering and Business for 2023

  • Performance Evaluation of a Laboratory-Scale Magnetic Field Pretreatment Device
    MM Odewole, O Ogunbiyi, AA Saka, EO Ayangbola, IO Shehu
    Nigerian Research Journal of Engineering and Environmental Sciences 2023

  • Process modeling and optimization of magnetic field pretreatment of sweet pepper and fluted pumpkin leaf
    MM Odewole, AP Olalusi, SA Oyetunji, O Ogunbiyi
    Agricultural Engineering International: CIGR Journal 24 (4) 2022

  • Designing of a gasoline food-grade magnetic hammer mill.
    MS Sanusi, MO Sunmonu, MM Odewole, OI Obajemihi, AL Adepoju, ...
    Agricultural Engineering International: CIGR Journal 24 (4) 2022

  • Assessing the potentials of a plant-based coagulant (Cyperus Esculentus Pulp) as alternative to alum in conventional water treatment process
    DO Akuboh, M Saidu, AS Abdulkareem, AO Busari
    Arid Zone Journal of Engineering, Technology and Environment 18 (3), 387-402 2022

  • Determination of Some Selected Thermal Properties of Pumpkin Seeds (Cucurbita pepo)
    MO Sunmonu, MM Odewole, OA Adeyinka, MS Sanusi, SO Musa
    Journal of Applied Sciences and Environmental Management 25 (4), 599-604 2021

  • Modelling of thin-layer drying of Osmo-pretreated red bell pepper
    MM Odewole, KJ Falua
    Acta Technologica Agriculturae 24, 67-71 2021

  • Empirical Modeling of the Effects of Magnetic Field Pretreatment on the Drying Rate of Sweet Pepper and Fluted Pumpkin Leaf
    MM Odewole, AP Olalusi, AS Oyerinde
    Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology 2021

  • Effect of two blanching methods on the nutritional values of tomatoes and pumpkin leaves
    MO Sunmonu, MM Odewole, EO Ajala, ROA Sani, AO Ogunbiyi
    Journal of Applied Sciences and Environmental Management 25 (2), 183-187 2021

  • Effect of extracting methods on micro-organisms characterization in orange juice
    MO Sunmonu, MM Odewole, MS Sanusi, OE Ajala, HF Oyedeji
    Agricultural Biosystems Engineering International: CIGR 2021

  • Determination of Selected Thermal Properties of Pumpkin (Cucurbita Pepo) Seeds
    MO Sunmonu, MM Odewole, OA Adeyinka, MS Sanusi, SO Musa
     2021

  • One-pot synthesis of biodiesel from high FFA shea butter in an optimisation study using response surface methodology
    EO Ajala, AM Olaniyan, F Aberuagba, MA Ajala, MM Odewole
    Biofuels 11 (7), 821-828 2020

  • Modeling and optimization of rehydration percentage of magnetic field pretreated sweet pepper and fluted pumpkin leaf.
    MM Odewole, KJ Falua, PG Oyelere, AA Johnson
     2020

  • Energy and exergy analyses of convective drying of green bell pepper in a cabinet tray dryer
    MM Odewole
    Agricultural Engineering International: CIGR Journal 22 (1), 189-196 2020

  • Microstructural characteristics and elemental distribution of magnetic field pretreated sweet pepper.
    MM Odewole, AP Olalusi, OS Omoba, AS Oyerinde
     2020

  • Development of Instrumentation System for a Laboratory Model Food Product Dryer
    AT Ajiboye, AO Yusuf, MM Odewole
    Faculty of Engineering, Federal University Oye-Ekiti 2020

MOST CITED SCHOLAR PUBLICATIONS

  • Determination of some mechanical properties of almond seed related to design of food processing machines
    MO Sunmonu, MO Iyanda, MM Odewole, AN Moshood
    Nigerian Journal of Technological Development 12 (1), 22-26 2015
    Citations: 24

  • Characteristics of onion under different process pretreatments and different drying conditions
    KP Alabi, AM Olaniyan, MM Odewole
    J Food Process Technol 7 (555), 2 2016
    Citations: 20

  • Extraction of oil from fluted pumpkin seed (telfairia occidentalis) by solvent extraction method
    MM Odewole, MO Sunmonu, OI Obajemihi, TE Owolabi
    Annals Food Science and Technology 16 (2), 372-378 2015
    Citations: 17

  • Comparative analysis of physico-chemical properties of oil extract from two varieties of fluted pumpkin seeds using different extraction methods
    MO Sunmonu, EO Ajala, MM Odewole, S Morrison, AM Alabi
    Kathmandu University Journal of Science Engineering and Technology 13 (2) 2017
    Citations: 16

  • 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
    Citations: 15

  • Effect of osmotic dehydration pretreatments on drying rate and post-drying quality attributes of red bell pepper (capsicum annuum)
    MM Odewole, AM Olaniyan
    Agricultural Engineering International: CIGR Journal 18 (1), 226-235 2016
    Citations: 15

  • Design, construction and performance evaluation of a mini-scale batch reactor for biodiesel production: A case study of shea butter
    EO Ajala, F Aberuagba, AM Olaniyan, MA Ajala, MO Sunmonu, ...
    Songklanakarin J. Sci. Technol 40 (5), 1066-1075 2018
    Citations: 13

  • Development and Performance Evaluation of A Manually Operated Multipurpose Fruit Juice Extractor
    MM Odewole, KJ Falua, SO Adebisi, KO Abdullahi
    Faculty of Engineering, Federal University Oye-Ekiti, Nigeria 2018
    Citations: 12

  • Empirical Modeling of Drying Rate and Qualities of Red Bell Pepper
    MM Odewole, AM Olaniyan
    LAP Lambert Academic Publishing, Germany 2015
    Citations: 10

  • Effect of Process Conditions on the Physico-Chemical Properties of Groundnut Oil Extracted with a Vertical Screw Jack
    MM Odewole, SK Oyeniyi, EB Adesoye
    Annals. Food Science and Technology (AFST) Journal 17 (2), 492 - 496 2016
    Citations: 9

  • One-pot synthesis of biodiesel from high FFA shea butter in an optimisation study using response surface methodology
    EO Ajala, AM Olaniyan, F Aberuagba, MA Ajala, MM Odewole
    Biofuels 11 (7), 821-828 2020
    Citations: 7

  • Optimization of Some Mineral Contents of Dried Osmo-Pretreated Green Bell Pepper(Capsicum annuum) Using Response Surface Methodology (RSM)
    MM Odewole, MO Sunmonu, SK Oyeniyi, O Adeyinka-Ajiboye, ...
    Arid Zone Journal of Engineering, Technology and Environment (AZOJETE) 12 2016
    Citations: 6

  • Effect of two blanching methods on the nutritional values of tomatoes and pumpkin leaves
    MO Sunmonu, MM Odewole, EO Ajala, ROA Sani, AO Ogunbiyi
    Journal of Applied Sciences and Environmental Management 25 (2), 183-187 2021
    Citations: 5

  • Effect of Osmotic Dehydration Pretreatments and Drying Temperature on Drying Rate and Quality of Mango Chips
    MM Odewole, AMOLA Olalekan
    Journal of Agricultural Engineering and Technology (JAET) 22 (3), 21-34 2014
    Citations: 5

  • Design and development of a livestock feed mixer with spring-controlled packaging unit
    AM Olaniyan, MM Odewole
    International Journal of Engineering Research in Africa 9, 43-55 2013
    Citations: 5

  • Modelling of thin-layer drying of Osmo-pretreated red bell pepper
    MM Odewole, KJ Falua
    Acta Technologica Agriculturae 24, 67-71 2021
    Citations: 4

  • Microstructures and elemental distribution of magnetic field pre-treated fluted pumpkin leaf
    MM Odewole, AP Olalusi, AS Oyerinde, OS Omoba
    Universitas Agriculturae Nitriae, Nitra, Slovaca 2020
    Citations: 3

  • Design of a varying die-plate fish feed pelletizer and performance evaluation using a non-conventional feed sources
    MO Sunmonu, MM Odewole, KJ Falua
    Applied Science and Engineering Progress 11 (4), 263-271 2018
    Citations: 3

  • Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi)
    MM Odewole, MO Sunmonu, D Oluyemisi Opaleke, O Adeyinka-Ajiboye, ...
    Croatian journal of food science and technology 9 (2), 108-113 2017
    Citations: 3

  • Modeling and optimization of drying rate and quality parameters of dried osmo-pretreated green bell pepper (Capsicum annuum)
    MM Odewole, EO Ajala, OI Obajemihi, O Adeyinka-Ajiboye, SK Oyeniyi
    Nigerian Journal of Pure and Applied Science 2016
    Citations: 3