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
26
Scopus Publications
283
Scholar Citations
9
Scholar h-index
8
Scholar i10-index
Scopus Publications
- Effects of boiling and ultrasound treatment on proximate composition, minerals and in vitro protein digestibility of Cirina butyrospermi powder
Mayowa Saheed Sanusi, Oluwafemi Lawrence Oke, Akeem Olayemi Raji, Folake Henshaw, and Abdulkareem Bamidele Bello
Elsevier BV - Physicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels
Mayowa Saheed Sanusi and Musliu Olushola Sunmonu
Informa UK Limited - Transformative trends: commercial platforms revolutionizing rice farming in Nigeria's agricultural value chain
Mayowa Saheed Sanusi, Odewole Michael Mayokun, Musliu Olushola Sunmonu, Suleiman Yerima, Dare Mobolaji, and Joshua Olanrewaju Olaoye
Informa UK Limited - Optimization of Non-Thermal Treatment Methods and Extrusion Temperature on Quality of Rice Pasta Enriched with Cirina butyrospermi
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. - 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 - Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree
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 - Modeling drying kinetics of tomato slices under convective hot-air using Artificial Neural Network (ANN) and Adaptive Neuro-Fuzzy Inference System (ANFIS) models
- Composition, bioactive constituents and glycemic index of brown rice-watermelon seeds extruded snacks as stimulated by extrusion conditions
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Sodiq Oladimeji Alasi, Adebayo Abdulganiyy Adebiyi, and Abayomi Abdulsalam Tajudeen
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 - Application of soft-computational models for the prediction of some quality traits of microwave-dried tomato slices
Jelili Babatunde Hussein, Moruf Olanrewaju Oke, Fausat Fadeke Agboola, and Mayowa Saheed Sanusi
Springer Science and Business Media LLC - Effects of roasting on physicochemical properties and fatty acids composition of okra seed oil
Rahman Akinoso, Emmanuel Olatunde Adegoroye, and Mayowa Saheed Sanusi
Elsevier BV - INFLUENCE OF EXTRUSION CONDITIONS ON FUNCTIONAL AND TEXTURAL PROPERTIES OF BROWN RICE-WATERMELON SEEDS EXTRUDED SNACKS
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. - IMPACTS OF SOAKING TIME AND STEAMING TIME ON PROXIMATE, VITRO-STARCH DIGESTIBILITY AND AMYLOSE CONTENT OF SHORT, MEDIUM AND LONG RICE GRAIN TYPE
Technical University of Cluj Napoca - Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange
Akeem Olayemi Raji, Olubumi Florence Adebayo, and Saheed Mayowa Sanusi
Elsevier BV - Kinetic acidification and quality composition of yoghurt produced with soursop puree
Mayowa Saheed Sanusi, Akeem Olayemi Raji, and Elijah Oluwaferanmi Ayilaran
Springer Science and Business Media LLC - Prospects and Challenges in Food-Grade Enzymes Industrial Production
Musliu Olushola Sunmonu and Mayowa Saheed Sanusi
Springer Nature Singapore - RICE PARBOILING USING A DUAL-POWERED PARBOILER: EVALUATION OF ENERGY CONSUMPTION PATTERNS AND MILLING QUALITY
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. - COMPARATIVE STUDIES OF THE EFFECT OF PROCESSING CONDITIONS ON COOKING AND SENSORY PROPERTIES OF SELECTED RICE VARIETIES
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 - Designing of a gasoline food-grade magnetic hammer mill
- Evaluation of energy consumption patterns in rice processing using Taguchi and artificial neural network models
- Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (chicken kilishi)
Mayowa S. Sanusi, Musliu O. Sunmonu, Ahmed O. Abdulkareem, and Abdulquadri Alaka
Faculty of Philology, University of Belgrade - Effect of extracting methods on micro-organisms characterization in orange juice
- Modelling and optimising the impact of process variables on brown rice quality and overall energy consumption
Mayowa Saheed Sanusi and Rahman Akinoso
Inderscience Publishers - Development and evaluation of the operational parameters of a rotary oven
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. - Energy pattern and conservations of condiment produced from soybean (Glycine max)
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.
RECENT SCHOLAR PUBLICATIONS
- 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 Gasoline Food-Grade Magnetic Hammer Mill and Estimation of Milling and Energy Consumption Pattern of Some Selected Food Materials
M Sanusi, M Sunmonu, S Olaleye
2024 - Optimization process and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted moringa powder
A OlayemiRaji, IM Olaitan, MYM Omeiza, MS Sanusi
2023 - Impacts of soaking time and steaming time on proximate, vitro-starch digestibility and amylose content of short, medium and long rice grain type.
MS Sanusi, JB Hussein
2023 - Modeling drying kinetics of tomato slices under convective hot-air using Artificial Neural Network (ANN) and Adaptive Neuro-Fuzzy Inference System (ANFIS) models: Modeling
JB Hussein, M Oke, M Sanusi, J Adeyanju
Agricultural Engineering International: CIGR Journal 25 (2) 2023 - Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer
MS Sanusi, MO Sunmonu, R Sani, AAA Adesanya, AG Hammed, ...
Croatian journal of food science and technology 15 (1), 16-27 2023 - PAPER 23–MODIFICATION OF SOME QUALITY ATTRIBUTES OF BROWN RICE-BAMBARA NUTS-PINEAPPLE PEELS EXTRUDED SNACKS THROUGH EXTRUSION CONDITIONS
MS Sanusi, MO Sunmonu, SO Alasi, AA Adebowale, IT Esho, ...
Conference Proceedings, 1st Faculty of Engineering and Technology Conference 2023 - MODIFICATION OF SOME QUALITY ATTRIBUTES OF BROWN RICE-BAMBARA NUTS-PINEAPPLE PEELS EXTRUDED SNACKS THROUGH EXTRUSION CONDITIONS
MS Sanusi, MO Sunmonu, SO Alasi, AA Adebowale, IT Esho, ...
Conference Proceedings, 1st Faculty of Engineering and Technology Conference 2023 - MODIFICATION OF SOME QUALITY ATTRIBUTES OF BROWN RICE-BAMBARA NUTS-PINEAPPLE PEELS EXTRUDED SNACKS THROUGH EXTRUSION CONDITIONS
AAT M. S. Sanusi, M. O. Sunmonu, S. O. Alasi, A. A. Adebowale, I. T. Esho
Conference Proceedings, 1st Faculty of Engineering and Technology Conference 2023 - 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 - 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 - 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 - 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
MOST CITED SCHOLAR PUBLICATIONS
- 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
Citations: 36 - 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
Citations: 35 - 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
Citations: 25 - 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
Citations: 18 - 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
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: 13 - 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
Citations: 13 - 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
Citations: 10 - 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
Citations: 9 - 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
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
Citations: 8 - 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
Citations: 6 - 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
Citations: 6 - Development and evaluation of the operational parameters of a rotary oven
MS Sanusi, MO Sunmonu, AL Adepoju, TO Abodunrin, HA Ajibade
Nigerian Journal of Technological Development 17 (4), 239-249 2020
Citations: 6 - Effect of Processing Parameters on the Milling Quality of Brown Rice Using Taguchi Approach
Sanusi, MS, Akinoso, R, Danbaba, N., Sunmonu
American Journal of Food Technology 15 (2), 62-68 2020
Citations: 6 - 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
Citations: 6 - 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
Citations: 5 - Effect of fungal fermentation on proximate composition and in vitro performance of agrowastes used in animal feed
AMA El-Imam, FA Sulaiman, A Abdulganiyu, ST Inaolaji, M Sanusi
Ife Journal of Science 21 (3), 37-47 2019
Citations: 5 - 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
Citations: 4 - 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
Citations: 4