Olufunmilola A Abiodun

@unilorin.edu.ng

Associate Professor, Department of Home Economics and Food Science, Faculty of Agriculture
University of ilorin



                       

https://researchid.co/adunni1970

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Food Science, Food Science, Food Science

34

Scopus Publications

1328

Scholar Citations

18

Scholar h-index

38

Scholar i10-index

Scopus Publications

  • Evaluation of Borreria Verticillata (L.) Synthesized Copper, Iron and Zinc Nanoparticles Against Meloidogyne Incognita On Cowpea and the Effect On Cowpea Seed Quality
    O. A. Fabiyi, T. T. Bello, A. Lateef, O. A. Abiodun, O. E. Fadeyi, E. B. Gueguim-Kana, L. S. Beukes, N. Matyumza, and G. A. Olatunji
    Springer Science and Business Media LLC

  • Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie
    Olajide Emmanuel Adedeji, Olufunmilola Adunni Abiodun, Omotayo Gloria Adedeji, Hye Jee Kang, Nur Istiana, Ju Hyun Min, Jerome Adekunle Ayo, Chiemela Enyinnaya Chinma, and Young Hoon Jung
    Springer Science and Business Media LLC

  • NUTRITIONAL, ANTI-NUTRITIONAL, AND SENSORY PROPERTIES OF COWPEA HULL-ENRICHED GARI
    I. F. Olawuyi, G. M. Olapade, O. R. Karim, O. A. Abiodun, K. O. Salami, and O. A. Akintayo
    Sri Lanka Journals Online
    In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Gari was produced using the traditional method and enriched with freshly produced cowpea hull in dry form to improve the nutritional composition. The objective of this study was to determine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of 2 stages of inclusion (before and after fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea hull treatments and standard methods were used to analyze the enriched gari (EG). The results of the proximate analysis of gari revealed that as inclusion level increases crude fibre, ash and crude protein contents increased in the fermented EG. Enrichment caused a significant (p<0.05) increase in the minerals and the amino acid profile compared to the control while fermentation caused a significant increase in vitamins content of EG. The titratable acidity of the EG may be linked to the increase in amino acid content of the samples, and pH ranged from 3.87 to 3.99. Fermentation of the cowpea hulls with cassava mash significantly enhanced the sensory characteristics and make them acceptable than their unfermented counterpart. Based on the results, it is recommended to enrich gari by incorporating 7% cowpea hull that have undergone fermentation with cassava mash.

  • Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using mixture experiment
    O.A. Abiodun, V.A. Edem, T.S. Omoteji, J.O. Basusi, A.O. Oduntan, and O.M. Akande
    Elsevier BV

  • Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)
    Victoria Auhoiza Joshua, Mayowa Saheed Sanusi, Olufunmilola Adunni Abiodun, Bukola Idowu Kayode, Stephen Orobola Olabanji, Ojochenemi Rebecca Egwumah, and Rowland Monday-Ojo Kayode
    Springer Science and Business Media LLC

  • Antioxidant packaging
    Olufunmilola Adunni Abiodun, Shalom Olamide Abiodun, and Abimbola Kemisola Arise
    Elsevier

  • Role of Moringa oleifera in nutraceuticals and functional foods
    Samson A. Oyeyinka, Olufunmilola A. Abiodun, Adewumi T. Oyeyinka, Adegbola O. Dauda, Terri Grassby, and Beatrice I.O. Ade-Omowaye
    Elsevier

  • Biofortification: Quality Improvement of Faba Bean
    Olufunmilola Adunni Abiodun, Adegbola Oladele Dauda, Oluwatoyin Adenike Fabiyi, and Fadilat Modupeola Akintayo
    Springer International Publishing

  • Chemical, functional and physicochemical properties of flour from cassava stored under freezing
    Bukola I. Kayode, Rowland M.O. Kayode, Olufunmilola A. Abiodun, Caesar Nwosu, Olayinka R. Karim, and Samson A. Oyeyinka
    Elsevier BV

  • Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari
    Olufunmilola Adunni Abiodun, Boluwatife Ayano, and Aderonke Abiodun Amanyunose
    Hindawi Limited

  • Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
    Olaide Akinwunmi Akintayo, Yunus Olayemi Hashim, Adesewa Grace Adereti, Mutiat Adebanke Balogun, Islamiyat Folashade Bolarinwa, Olufunmilola Adunni Abiodun, Adegbola Oladele Dauda, Anuoluwapo Abayomi Solaja, and Oluwatoyin Fatai Alabi
    Wiley
    In the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. PRACTICAL APPLICATIONS: The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.

  • INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD
    Rowland Monday Ojo Kayode, Olufunmilola Adunni Abiodun, Sarafa Adeyemi Akeem, and Halimat Omodasola Oyeneye
    Slovak University of Agriculture in Nitra
    Serendipity berry (Dioscoreophyllum cumminsii) contains a protein sweetener termed monellin which could be substituted for sugar in foods for diabetics and dieters. Therefore, effects of partial substitution of sugar with serendipity berry extract on quality of white wheat bread were investigated. The pasting properties of wheat flour treated with mixtures of 5 % sugar solution and serendipity berry extract (100:0 control, 80:20, 70:30, 60:40, 50:50 and 40:60) were investigated. Wheat flour were blended with other ingredients and mixtures of 5 % sugar solution and serendipity berry extract to form dough which were allowed to rise prior to baking. Chemical, microbiological and sensory properties of the breads were evaluated. Pasting temperature, peak, final and setback viscosities of the control (sugar solution treated-flour) and serendipity extract treated flour were significantly (p˂0.05) different. Moisture, ash, protein, fat, fibre and carbohydrate contents of the breads ranged from 11.93–15.22 %, 0.75–3.06 %, 11.67–14.13 %, 4.29–9.06 %, 1.24–2.50 % and 55.01–68.14 %, respectively. Although the bacterial (0.0–61 ×103 cfu/g) and fungal (2.0–76.0 ×103 cfu/g) counts of the breads increased throughout the 5 days storage period, the serendipity berry extract exerted antimicrobial activities in the treated breads. The proximate, except carbohydrate, of the breads increased while the bacterial and fungal counts decreased with increase in concentration of the serendipity extract. The 60 % serendipity extract treated-bread (mean sensory scores ≥ 8.0) compared favourably with the control (sugar solution treated-bread). This study revealed that 60 % serendipity berry extract could be substituted for sugar for production of high quality bread with extended shelf life.

  • Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
    Samson A. Oyeyinka, Olubunmi F. Adeleke, Adegbola O. Dauda, Olufunmilola A. Abiodun, Rowland M.O. Kayode, and Johnson A. Adejuyitan
    Elsevier BV

  • Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
    Adegbola Oladele Dauda, Olufunmilola A. Abiodun, Abimbola K. Arise, and Samson A. Oyeyinka
    Elsevier BV


  • Physicochemical and sensory properties of blends of pineapple-carrot wine
    Mutiat Adebanke Balogun, Olufunmilola Adunni Abiodun, Fausat Lola Kolawole, and Rowland Monday Oni Kayode and Olufunke E. Olushola
    Slovak University of Agriculture in Nitra
    Study was conducted to develop non-alcoholic wine using pineapple (Ananas comosus) and carrot (Daucus carota) blend. Red grape wine was used as the control.Pineapple and carrot blends were mixed in varied in proportions. Physicochemical and sensory analyses were done on all the wine samples during primary fermentation and after aging for thirty days. Results of physicochemical analyses revealed that pH ranged from 3.80 to 3.20 while temperature was between 28 oC and 27 oC, total dissolved solids ranged between 0.13 to 0.15 % and sugar content (oBrix) varied significantly from 11.00 to 13.35. The specific gravity was between 1.04 and 1.07 while titratable acidity ranged from of 0.28 to 0.76 % and that of alcohol content was from 0.05-1.10 %. Vitamin C content varied significantly from 257.00 to 44.00 μg/ml. Samples were subjected to sensory evaluation and there was a significant difference in colour, clarity, sweetness, aroma, astringency and overall acceptability. From the quality assessment sample with 40% carrot and 60% pineapple juice was the most preferred sample by the panelist. Thus, non-alcoholic wine can be successfully produced from pineapple and carrot.

  • Chemical and antioxidant properties of Ceratotheca sesamoides Endl. Leaves


  • Yam: Technological Interventions
    Rahman Akinoso and Olufunmilola A. Abiodun
    John Wiley & Sons, Ltd


  • Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed
    O.A. Abiodun, R. Akinoso, O.O. Olosunde, J.A. Adegbite, and O.A. Omolola
    Elsevier BV



  • Effect of harvesting periods on the morphology and physico-chemical properties of trifoliate yam starches
    Rahman Akinoso and Olufunmilola A. Abiodun
    Wiley
    Trifoliate yam starches from white and yellow cultivars were isolated and characterized by SEM, granule size analysis, pasting properties and swelling characteristics at different harvesting periods were studied. The starch yield ranged from 5.09 to 12.07%. White trifoliate yam had the highest starch yield at 9 months and this was significantly different (p<0.05) from others. The scanning electron micrograph revealed the presence of smooth surface granules with polygonal granule size ranging from 2.58 to 3.58 µm in diameter. Amylose and starch contents ranged from 14.65 to 17.44% and 40.73 to 63.34%, respectively. Peak viscosity ranged from 199.77 to 373.71 RVU, holding strength from 77.68 to 167.84 RVU, breakdown 96.79 to 217.14 RVU, final viscosity 149.84 to 267.58 RVU, setback 50.34 to 112.27 RVU. White trifoliate yam starch at 7 months had the highest peak viscosity and breakdown but it exhibits high value in holding strength at 8 months. White trifoliate yam starch harvested at 10 months had the highest swelling power at 60 and 80°C while at 90°C, the highest value was recorded for starch at 11 months. The yellow starch at 10 months had higher swelling power at 90°C. Harvesting of trifoliate yam at different periods produced starches that can be used for different purposes.

  • Effect of steaming on properties of yam flour
    B.A. Akinwande, O.A. Abiodun, and I.A. Adeyemi
    Emerald
    PurposeThe aim of the study is to compare the effect of steaming method and time on the physico‐chemical properties of underutilized Dioscorea dumetorum with three more commonly consumed Dioscorea rotundata, Dioscorea cayenensis and Dioscorea alata.Design/methodology/approachRaw and pre‐gelatinized flour were produced from the yam species. Pre‐gelatinization was done by steaming diced cubes in autoclave at 68,950 Nm‐2 for 5 min and in Barlett steamer at 98±2°C for 10, 20 and 30 min. Flour samples were analyzed for amylose content, swelling index, consistency, solubility, water absorption capacity, and iodine affinity for starch.FindingsThe physico‐chemical properties of the flours were affected by both species and steaming time. Pre‐gelatinization of the tuber reduced amylose content in all the yam species, which reduced further with increase in steaming time. Except for amylose content and iodine affinity for starch, D. dumetorum compared with D. rotundata and D. cayenensis in the parameters that were measured. Samples autoclaved for 5 min had value similar to those steamed in Barlett steamer for 10 and 20 min for all the parameters that were measured, except consistency.Practical implicationsIt is very important to encourage the cultivation and utilization of D. dumetorum because of the high yield and nutritional composition to enhance the nutritional and financial well‐being of the populace.Originality/valuePre‐gelatinization is important as pre‐treatment for yam tubers. Underutilized D. dumetorum could be useful in ingredient formulation for product development, especially as a thickening agent.

  • Effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut (vigna subterranea l. verde) flour


RECENT SCHOLAR PUBLICATIONS

  • Evaluation of Borreria Verticillata(L.) Synthesized Copper, Iron and Zinc Nanoparticles Against Meloidogyne Incognita On Cowpea and the Effect On Cowpea
    OA Fabiyi, TT Bello, A Lateef, OA Abiodun, OE Fadeyi, EB Gueguim-Kana, ...
    Journal of Crop Health 76 (6), 1507-1518 2024

  • Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie
    OE Adedeji, OA Abiodun, OG Adedeji, HJ Kang, N Istiana, JH Min, JA Ayo, ...
    Journal of Food Science and Technology 61 (10), 1965-1975 2024

  • Sustainable Food Processing and Packaging: The Role of Nanotechnology
    OA Fabiyi, OA Abiodun, OA Akintayo, TT Bello
    Sustainable Nanomaterials: Synthesis and Environmental Applications, 317-338 2024

  • Histopathological investigation of some facial cosmetic products mixture exposed to fingerlings of mud catfish (Clarias gariepinus)
    FI Osuala, OA Abiodun, MN Igwo-Ezikpe, OP Oviahon, OF Humphrey
    Ife Journal of Science 26 (1), 13-25 2024

  • Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched Gari
    IF Olawuyi, GM Olapade, OR Karim, OA Abiodun, KO Salami, OA Akintayo
    Ceylon Journal of Science 53 (1) 2024

  • Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using mixture experiment
    OA Abiodun, VA Edem, TS Omoteji, JO Basusi, AO Oduntan, OM Akande
    Measurement: Food 11, 100104 2023

  • 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

  • Ecological and Human Health Risk Assessment of Heavy Metal in Sediment and Demersal Fish Species in Western Offshore Nigeria, Gulf of Guinea
    AY Sule, AS Yakub, OA Agwu, BO Bassey, JK Igbo, BO Bello, OA Abiodun, ...
    JOURNAL OF ENVIRONMENTAL INFORMATICS LETTERS 9 (1), 39-48 2023

  • Antioxidant packaging, en Elsevier eBooks
    OA Abiodun, SO Abiodun, AK Arise
     2023

  • Antioxidant packaging
    OA Abiodun, SO Abiodun, AK Arise
    Green Sustainable Process for Chemical and Environmental Engineering and 2023

  • Role of Moringa oleifera in nutraceuticals and functional foods
    SA Oyeyinka, OA Abiodun, AT Oyeyinka, AO Dauda, T Grassby, ...
    Herbs, Spices and their Roles in Nutraceuticals and Functional Foods, 69-94 2023

  • Assessment of benthic macroinvertebrate fauna as bio-indicator and physicochemical characteristics in the Gulf of Guinea off western Nigerian shor
    BO Bassey, OA Olapoju, AS Yakub, JK Igbo, BO Bello, OA Abiodun, ...
    Zoologist (The) 20 (1), 11-19 2022

  • Biofortification: quality improvement of Faba bean
    OA Abiodun, AO Dauda, OA Fabiyi, FM Akintayo
    Faba Bean: Chemistry, Properties and Functionality, 275-299 2022

  • Phytochemical screening and effects of Parquetina lemongrass herbal tea on haematological, serum biochemical and histological parameters in wistar rats
    V Joshua, R Kayode, M Sanusi, A Awoniyi, O Abiodun, B Kayode
    AlQalam Journal of Medical and Applied Sciences, 103-118 2022

  • Research Article Phytoplankton Composition, Abundance and Diversity in Some Selected Parts of Lagos Lagoon
    AD Iniobong, JA Adedipe, AS Yakub, KJ Balogun, BO Bello, O Abiodun
     2022

  • Phytoplankton composition, abundance and diversity in some selected parts of Lagos lagoon.
    AD Iniobong, JA Adedipe, AS Yakub, KJ Balogun, BO Bello, O Abiodun
     2022

  • AN ASSESSMENT OF THE IMPLICATIONS OF THE GRAVITY REDUCTION METHODS ON REGIONAL GEOID MODELLING OVER ADO EKITI
    O Abiodun, R Ehigiator-Irughe, J Odumosu
    Nigerian Journal of Technology 41 (6) 2022

  • An assessment of the implications of gravity reduction methods on local geoid modelling over Ado Ekiti
    R Ehigiator-Irughe, OA Abiodun, JO Odumosu
    Nigerian Journal of Technology 41 (6), 964-970 2022

  • Effects of storage conditions and packaging materials on the fruit quality of sweet pepper (Capsicum annuum L.)
    T Garuba, BY Lawal, OA Abiodun, SA Oyeyinka
    Science World Journal 17 (4), 542-548 2022

  • Chemical and microbial properties of kiln-smoked catfish in selected locations in Ilorin Metropolis, Nigeria
    OA Abiodun, A Ojo, RMO Kayode, VE Edem, MO Shittu, ZA Opaleye, ...
    Ife Journal of Science 23 (2), 83-94 2021

MOST CITED SCHOLAR PUBLICATIONS

  • Comparative studies on nutritional composition of four melon seeds varieties.
    OA Abiodun, RO Adeleke
     2010
    Citations: 132

  • Chemical and physicochemical properties of Moringa flours and oil
    OA Abiodun, JA Adegbite, AO Omolola
    Global Journal of Science Frontier Research Biological Sciences 12 (5), 1-7 2012
    Citations: 91

  • Physico-chemical properties of commercial local beverages in Osun State, Nigeria.
    RO Adeleke, OA Abiodun
     2010
    Citations: 79

  • Effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut (Vigna subterranea L. Verdc) flour
    AO Abiodun, AB Adepeju
    Advance Journal of Food Science and Technology 3 (4), 224-227 2011
    Citations: 73

  • Nutritional composition of breadnut seeds (Artocarpus camansi)
    RO Adeleke, OA Abiodun
    African Journal of Agricultural Research 5 (11), 1273-1276 2010
    Citations: 62

  • Chemical composition of three traditional vegetables in Nigeria
    AR Olaposi, AO Adunni
    Pakistan Journal of Nutrition 9 (9), 858-860 2010
    Citations: 61

  • Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
    AO Dauda, OA Abiodun, AK Arise, SA Oyeyinka
    Lwt 90, 265-269 2018
    Citations: 48

  • Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’
    OA Abiodun, R Akinoso
    Journal of food science and technology 52, 2894-2901 2015
    Citations: 47

  • Functional and physico-chemical properties of complementary diets produced from breadfruit (Artocarpus altilis)
    AB Adepeju, SO Gbadamosi, TO Omobuwajo, OA Abiodun
    African Journal of Food Science and Technology 5 (4), 105-113 2014
    Citations: 39

  • The inhibitory effect of different chemical food preservatives on the growth of selected food borne pathogenic bacteria.
    AS Oladapo, FA Akinyosoye, OA Abiodun
     2014
    Citations: 29

  • The role of oilseed crops in human diet and industrial use
    OA Abiodun
    Oilseed crops: yield and adaptations under environmental stress, 249-263 2017
    Citations: 28

  • Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
    SA Oyeyinka, OF Adeleke, AO Dauda, OA Abiodun, RMO Kayode, ...
    Industrial Crops and Products 120, 135-139 2018
    Citations: 23

  • Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed
    OA Abiodun, R Akinoso, OO Olosunde, JA Adegbite, OA Omolola
    Food chemistry 160, 286-291 2014
    Citations: 22

  • Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)
    OA Abiodun, AO Dauda, TT Adebisi, CD Alonge
    Croatian journal of food science and technology 9 (1), 46-56 2017
    Citations: 21

  • Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour
    OA Abiodun, R Akinoso
    Food chemistry 146, 515-520 2014
    Citations: 21

  • Relative toxicity of cigarette butts leachate and usefulness of antioxidant biomarker activity in Nile Tilapia Oreochromis niloticus (Trewavas, 1983)
    FI Osuala, OA Abiodun, MN Igwo-Ezikpe, KA Kemabonta, AA Otitoloju
    Ethiopian Journal of Environmental Studies and Management 10 (1), 75-88 2017
    Citations: 20

  • Effect of soaking time on the pasting properties of two cultivars of trifoliate yam (Dioscorea dumetorum) flours
    OA Abiodun, JA Adegbite, TS Oladipo
    Pakistan Journal of Nutrition 8 (10), 1537-1539 2009
    Citations: 19

  • Changes in functional and pasting properties of trifoliate yam flour during storage
    OA Abiodun, R Akinoso, OJ Oluoti
    Journal of Applied Sciences and Environmental Management 18 (2), 337-340 2014
    Citations: 18

  • Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour
    OA Abiodun, R Akinoso
    Food chemistry 142, 159-165 2014
    Citations: 18

  • Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari
    OA Abiodun, B Ayano, AA Amanyunose
    Journal of Food Processing and Preservation 44 (12), e14958 2020
    Citations: 17