ADEKUNBI ADETOLA MALOMO

ADEKUNBI ADETOLA MALOMO

Lecturer I

MALOMO Adekunbi Adetola (Nee Adepoju)
PUBLICATIONS
1. Thesis/Dissertations:
(a). B. Tech. (2007): The Effect of Fermenting Cassava Using Rhizopus oligosporus and Rhizopus oryzae on the Quality Characteristics of Its Garri.
(b). M.Sc. (2012): Microbiological and Biochemical Changes during the Production of Milk-Millet Mixture, “Fura de Nunu.”
(c). Ph.D. (2016): Microbiological and Biochemical Studies in the Production of Masa from Maize and Acha Fortified with Soybean.

2. Book/Monographs Nil
3. Contribution to Books Nil
4. Published Journal Articles
i. Adepoju, A. A., Abiose, S. H. and Adeniran, H. A. (2012) Effect of Some Preservation Techniques on the Microbiological Characteristics of Fura de Nunu during Storage. Ife Journal of Technology, 21(2): 30 – 37.

ii. Adepoju, A. A., Abiose, S. H. and Adeniran, H. A. (2016) Effect of Pasteurisation and Selected Chemical Preservatives on Chemical Composition of Fura de Nunu during Storage. African Journal of Food Science and Technology, 7(8): 178 – 185.

iii. Adepoju, A. A., Abiose, S. H. and Adeniran, H. A. (2018) Microbiological Changes during the Production of Maize-Acha Masa Fortified with Soybean. Annals. Food Science and Technology. 19(2): 349 – 357.

5. Published Refereed Conference Proceedings:
i. Adepoju, A. A., Abiose, S. H. and Adeniran, H. A. (2012) Effect of Some Preservation Techniques on the Microbiological Characteristics of Fura de Nunu during Storage
Faculty of Technology Conference Proceedings Held at Obafemi Awolowo
University Conference Centre, September 23-27.

6. Manuscripts Accepted for Publication
i. Adepoju, A. A. and Abiose, S. H. (2018) Chemical Composition and Sensory Properties of Maize Acha Masa Fortified with Soybean. Journal of Food Quality.

7. Manuscripts Submitted for Publication
Adepoju, A. A., Abiose, S. H. and Adeniran, H. A. Changes in α-amylase activities, sugars and total free amino acid levels during production of masa from maize and acha fortified with soybean. Food Science and Nutrition.