SANUSI MAYOWA SAHEED
@unilorin.edu.ng
Lecturer, Faculty of Engineering and Technology
University of Ilorin
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
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
M.S. Sanusi, A.B. Bello, O.L. Oke, R.M. Sholabomi, I.B. Adedeji, S.A. Olaleye, M.O. Idowu, M.A. Imam, A.A. Tajudeen, S.O. Alasi,et al.
African Journals Online (AJOL)
Food security remains a critical global challenge, necessitating the exploration of sustainable and nutrient-rich food alternatives such as edible insects. This study investigated and optimized the effect of treatment methods (boiling, ultrasound, and a combined boiling and ultrasound treatment) on Cirina butyrospermi and extrusion temperature (70℃, 80℃ and 90℃) on some quality (crude protein, in-vitro protein digestibility, calcium, zinc, iron, cooking time, water uptake ratio, lightness, and colour change) of rice pasta. The effect of treatment methods on Cirina butyrospermi powder and extrusion temperature on crude protein ranged from 15.85 to 18.27%, in-vitro protein digestibility (80.42-88.55%), calcium (48.53-56.25 mg/100g), zinc (2.42-3.56 mg/100g), iron (3.34-5.13 mg/100g), cooking time (8.50 - 19.50 min), water uptake ratio (1.15 - 1.90), lightness value (4.19 - 50.73) and colour change (4.47 - 51.13), respectively. The combined boiling and ultrasound treatment on Cirina butyrospermi powder and higher extrusion temperature gave rice pasta the highest protein, calcium, zinc, and iron content while lower extrusion temperature along with boiling treatment, increased in-vitro protein digestibility. Optimum conditions for desirable rice pasta were achieved at 80°C extrusion temperature with combined boiling and ultrasound treatment. Conclusively, exploring edible insects like Cirina butyrospermi under an accurate treatment method and extrusion condition could aid in the development of nutrient-rich rice pasta.
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, Michael Mayokun Odewole, and Abiola Lydia Adepoju
Elsevier BV
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Abdulquadri Alaka, Akeem Olayemi Raji, Ahmed Abdulazeez, Victoria Auhoiza Joshua, and Ikimot Adejoke Adeyemi
Springer Science and Business Media LLC
Abstract This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt. There was a strong correlation (R2 = 0.7, Adjusted R2 = 0.65) between the syneresis and the water-holding capacity of the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPH radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to 34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significant influence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurt decreased when the pasteurization temperature was more than 80 °C. The growth of lactic acid bacteria ranged between 2.9 × 105 and 2.16 × 106 CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassium sorbate while soursop substitution inhibited the growth of mould from 1.0 × 106 CFU/ml to 3.05 × 105 CFU/ml than the preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This information would be valuable in yoghurt development and quality control. Graphical Abstract
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Sodiq Oladimeji Alasi, Adebayo Abdulganiyy Adebiyi, and Abayomi Abdulsalam Tajudeen
Elsevier BV
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
Jelili Babatunde Hussein, Moruf Olanrewaju Oke, Fausat Fadeke Agboola, and Mayowa Saheed Sanusi
Springer Science and Business Media LLC
Rahman Akinoso, Emmanuel Olatunde Adegoroye, and Mayowa Saheed Sanusi
Elsevier BV
Mayowa Sanusi, Musliu Sunmonu, and Sodiq Alasi
National Library of Serbia
This study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit barrel temperature (120 - 140?C), barrel screw speed (300 - 420 rpm), and feed moisture content (16-18%) on water absorption index (WAI), water solubility index (WSI), hardness, chewiness, gumminess, and springiness of the extruded snacks. The Pareto plot was used to evaluate the significant extrusion parameters on the functional and textural properties. The WAI and WSI of the extruded snacks ranged between 2.09 and 2.87 (g/g), and 2.12 and 2.59% respectively. The hardness, chewiness, gumminess, and springiness of the extruded snacks ranged between 118.92 and 4054.40 N, 0.06 and 326.00 N, 2.41 and 1509.17 N, and 0.02 and 0.21, respectively. The Pareto plot showed that exit barrel temperature had the most significant influence on WAI and WSI whereas, the quadratic interaction effect of feed moisture content had the most significant influence on the hardness, chewiness, gumminess, and springiness of the extruded snacks. Polynomial regression models were developed for the functional and textural properties with an adequate coefficient of determination (R2) that ranged from 0.74 to 0.99, thus indicating their ability to predict the properties. Conclusively, a hybrid of Taguchi and Response Surface Methodology (RSM) technique was used to establish and predict the influence of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks.
Mayowa Saheed Sanusi and Musliu Olushola Sunmonu
Informa UK Limited
Akeem Olayemi Raji, Olubumi Florence Adebayo, and Saheed Mayowa Sanusi
Elsevier BV
Mayowa Saheed Sanusi, Akeem Olayemi Raji, and Elijah Oluwaferanmi Ayilaran
Springer Science and Business Media LLC
Musliu Olushola Sunmonu and Mayowa Saheed Sanusi
Springer Nature Singapore
Mayowa Sanusi, Musliu Sunmonu, Sodiq Olaleye, Ifeoluwa Adedeji, Harris Adeniyi, and Adebayo Eniola
National Library of Serbia
Energy plays an important role in rice processing whereby the amount of energy consumed could influence the cost of production. Therefore, this study aimed to evaluate the energy consumption and milling quality of three rice varieties (FARO 15, FARO 60 and FARO 62) using a dual-powered rice parboiler. The energy consumption patterns viz steeping energy consumption, steaming energy consumption, total energy consumption and energy intensity of the rice varieties using electricity and Liquefied Petroleum Gas (LPG) combustion as the power source of the parboiler were determined using standard equations. The milling quality in terms of milling recovery and head milled rice were also determined using standard procedures. The energy consumption during steeping and steaming ranged from 39.02 MJ to 40.00 MJ and 12.90 MJ to 14.09 MJ, respectively. The total energy consumption and energy intensity ranged from 31.62 MJ to 32.01 MJ and 7.90 MJ/kg to 8.00 MJ/kg, respectively. The milling recovery and the head milled rice of the rice varieties ranged from 64.23% to 66.76%, and 55.45% to 59.18%, respectively. The total energy consumption and energy intensity of the rice varieties differ based on the power source of the rice parboiler. The power source also influenced the milling recovery and head milled rice of the rice varieties. The use of gas as a power source for the rice parboiler consumed more energy than electricity. The information provided in this study would guide energy conservation, prevention of production downtime and improving rice milling quality.
MS Sanusi, , R Akinoso, N Danbaba, JB Hussein, , and
African Journal of Food, Agriculture, Nutrition and Development
Cooking and sensory properties of rice varieties are important quality indices that influence market value and consumer acceptability. The objective of this study was to evaluate the effect of processing conditions on cooking and sensory properties of five rice varieties grown in Nigeria. The rice varieties; FARO 44, FARO 52, FARO 60, FARO 61 and NERICA 8, were processed using four processing parameters at varying conditions [soaking temperature (65-75°C), soaking time (10-16 h), steaming time (20 – 30 min) and paddy moisture content (12-16%)] using response surface methodology. The effect of processing conditions on cooking properties (cooking time, water uptake ratio and elongation ratio) was analyzed using standard procedures. Quantitative descriptive analysis and principal component analysis were used to describe eleven sensory characteristics (uniform appearance, black specks, whitish appearance, yellow colour, brown colour, creamy flavour, typical rice odour, sweet taste, sticky texture, grainy texture and hard texture) of the rice varieties. The cooking time, elongation ratio and water uptake ratio ranged from 12.75 to 51.58 min, 0.91 to 1.94 and 2.21 to 4.95, respectively. The cooking properties differed with respect to rice varieties and processing conditions. The shortest cooking time, longest elongation ratio and highest water uptake ratio varied from one variety to another. It was observed that NERICA 8 had the shortest cooking time (12.75 min) at 65ºC soaking temperature, 16 h soaking time, 20 min steaming time and 16% paddy moisture content while FARO 52 had the highest water uptake ratio (4.95) at 65ºC soaking temperature, 16 h soaking time, 20 min steaming time and 16% paddy moisture content. The maximum elongation ratio (1.94) was observed at 65ºC soaking temperature, 16 h soaking time, 30 min steaming time and 12% paddy moisture content in FARO 60. The sensory properties of the rice varieties were generally characterised as having uniform appearance, whitish appearance, sweet taste, creamy flavour and rice odour. The information on the cooking and sensory properties of the rice varieties would assist rice processors and consumers in selecting rice variety of choice. Key words: Cooking properties, Rice varieties, Processing conditions, Sensory properties
Mayowa S. Sanusi, Musliu O. Sunmonu, Ahmed O. Abdulkareem, and Abdulquadri Alaka
Faculty of Philology, University of Belgrade
Mayowa Saheed Sanusi and Rahman Akinoso
Inderscience Publishers
M.S. Sanusi, M.O. Sunmonu, A.L. Adepoju, T.O. Abodunrin, and H.A. Ajibade
African Journals Online (AJOL)
Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2 ), specific volume (2.36 to 3.70 cm3 g -1 ) and density (0.25 to 0.39 g cm-3 ), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products.
 Keywords: Bread, oven temperature, oven rack speed, taguchi, rotary oven.
Ismaila B. Anjorin, R. Akinoso and M. Sanusi
ISEKI Food Association
Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg -1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energy used during production process. Conservation approach I resulted in mean energy of 72.08 ± 1.73MJkg -1 where electrical energy, manual energy and thermal energy accounted for 1.75MJ (3%) 7.34MJ (10%) and 62.99MJ (87%) respectively. Conservation approach II reduced the energy further to 57.24 ± 1.73MJkg -1 as the operation was thermal energy dependent, followed by manual and electrical energy with energy values of 48.13, 7.33 and 1.78MJ equivalent to 84.10%, 12.80% and 3.10% accordingly. Conclusively, traditional method of processing utilized highest energy (445.40MJ) followed by conservation approach I (72.08MJ) and conservation approach II (57.24MJ) was least in energy demand. Conservation approach II permits energy conservation to be 87% as compared with traditional method.
M. Sanusi, R. Akinoso and N. Danbaba
ISEKI Food Association
This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-length-to-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r = - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.