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
Physical and textural attributes of rice-sweet potato-watermelon seed extruded snacks: influence of extrusion process conditions Mayowa S. Sanusi, Abdulkareem B. Bello, Hamidu O. Sanusi, Toheeb B. Olaniran, Eniola D. Adebayo, et al. Asia Pacific Journal of Science and Technology, 2026 The combination of rice flour, sweet potato flour, and watermelon seed powder remains a relatively unexplored resource within the realm of extruded snacks production. Thus, this study investigated the effect of three extrusion process parameters: feed moisture content (FMC, 16-18%), exit barrel temperature (EBT, 120-140 °C), and barrel screw speed (BSS, 300-420 rpm) on rice-sweet potato-watermelon seed extruded snacks. Physical (bulk density, expansion ratio) and textural properties (hardness, fracturability, chewiness, gumminess, and stringiness) were measured using standard procedures. Statistical analysis identified the most influential parameters, with Pareto charts at a 95% confidence level and contour plots visualizing their impacts. Results showed significant variations: bulk density (0.22-0.73 g/cm³), expansion ratio (2.25-2.58), hardness (54.01-464.95 N), fracturability (22.65-176.28 N), chewiness (0.02-5 N), gumminess (0.86-41.84 N), and stringiness (4.83-5.20 mm). EBT had the greatest impact on expansion ratio, while FMC significantly affected hardness, fracturability, chewiness and gumminess, and BSS influenced bulk density and stringiness. The study concluded that extrusion conditions critically shape the physical and textural attributes of the products, providing valuable insights for optimizing extrusion settings to achieve desired textural profiles and enhance overall snack quality.
EFFECT OF FLOUR RATIO, EXTRUSION TEMPERATURE, AND DRYING TEMPERATURE ON THE TEXTURAL, COOKING AND THERMAL PROPERTIES OF WHEAT-FONIO NOODLES H.F. Bankole, O.J. Ijabo, S.V. Irtwange, M.S. Sanusi Acta Periodica Technologica, 2025 This study aimed to evaluate and model the effect of flour ratio, extrusion parameter, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of flour ratio (0 ? 45%), extrusion temperature (30 ? 60?C), and drying temperature (60 ? 90?C) on textural (hardness, springiness, cohesiveness, chewiness, and gumminess), cooking properties (cooking yield, cooking loss and cooking time), and thermal properties (thermal conductivity, thermal diffusivity). All parameters were determined using standard procedures. The responses ranged as follows: hardness (9.25 ? 23.58 N), springiness (0.26 ? 0.54), cohesiveness (0.30 ? 0.55), chewiness (0.88 ? 6.12 N), gumminess (3.20 ? 11.46 N), cooking yield (251.88 and 319.76%), cooking loss (6.47 ? 20.65%), cooking time (12.67 ? 20.41 mins), thermal conductivity (22.41 ? 24.35 W/m/K), and thermal diffusivity (6.81 ? 7.56 x 10-6 m2/s). The variation in processing conditions significantly (p < 0.05) influenced all the responses. These findings contribute to the development of healthier, more shelf-stable, and appealing noodle varieties that align with the growing consumer demand for nutritious and sustainable food options.
AMINO ACID PROFILE AND SENSORY EVALUATION OF COOKIES ENRICHED WITH SWEET MELON PEEL AND SEED FLOURS Joy Abraham, Jelili Hussein, Tilahun Workneh, Mayowa Sanusi Acta Periodica Technologica, 2025 The increasing demand for functional foods and the need to reduce agro-waste have driven interest in utilizing fruit by-products in food formulations. This study investigated the amino acid profile (AA), essential (EAA) and non-essential amino acid (NEAA) analysis, and sensory properties of cookies enriched with sweet melon (Cucumis melo) peel and seed flours using the standard methods. The concentrations of EAA, specifically histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, varied from 0.65 to 3.44 g/100g, 0.97 to 2.77 g/100g, 0.54 to 4.43 g/100g, 0.63 to 2.48 g/100g, 1.65 to 4.65 g/100g, 1.45 to 4.38 g/100g, 1.66 to 3.65 g/100g, 1.20 to 3.25 g/100g, and 1.62 to 4.35 g/100g, respectively. The concentrations of NEAA, specifically arginine, alanine, aspartic acid, cystine, glutamic acid, glycine, proline, serine, and tyrosine, ranged from 0.80 to 2.58 g/100g, 0.88 to 1.97 g/100g, 0.66 to 2.71 g/100g, 0.77 to 2.75 g/100g, 0.78 to 1.97 g/100g, 0.83 to 1.92 g/100g, 0.86 to 1.55 g/100g, 1.15 to 1.88 g/100g, and 2.55 to 3.89 g/100g, respectively. The amino acid composition improved, particularly in EAA like leucine, lysine, and methionine, while NEAA such as arginine, cysteine, and tyrosine also showed significant enhancement. Sensory evaluation and principal component analysis revealed that cookies containing sweet melon peel and seed flours exhibited favorable attributes such as sweet taste, pleasant aroma, appealing color, and firm texture, while some formulations showed less desirable traits like sourness, graininess, or weak aroma. This novel food formulation provides an innovative functional health snack for future product development and commercialization
Modeling drying kinetics of tomato slices under convective hot-air using Artificial Neural Network (ANN) and Adaptive Neuro-Fuzzy Inference System (ANFIS) models Agricultural Engineering International Cigr Journal, 2023
Evaluation of energy consumption patterns in rice processing using Taguchi and artificial neural network models Agricultural Engineering International Cigr Journal, 2022
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