SAKA OLASUNKANMI GBADAMOSI

SAKA OLASUNKANMI GBADAMOSI

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GBADAMOSI Saka Olasunkanmi
PUBLICATIONS
1. Theses/Dissertations:

(i). Ph.D Thesis: Studies on Some Aspects of Oil and Protein
Content of Conophor Nut (Tetracarpidium conophorum) 2008
(ii). M.Sc Thesis: Effects of Some Processing Variables on the
Production of Soybean Flour/ Cassava Starch in
Moin-Moin Preparation 2000
(iii). B.Sc Thesis: Production of Alcohol from Cassava Starch 1995

2. Book/Monographs: Nil
3. Contribution to Books: 1

(i).Udoro E.O., Gbadamosi S.O. and  Taiwo K.A. (2013). Studies on the production and utilization of dried cassava chips as human food. In: Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G.L. & Lupien, J.R. (Eds), chapter 17.  International Union of Food Science and Technology Downloadable from:
http://iufost.org/selected-case-studies.

4. Published Journal Articles:

(i) Gbadamosi S.O and Ogunsua A.O (2006). Substitution of Cowpea with Soyflour/Cassava Starch in Moin-Moin Preparation. Journal of Food Technology 4 (4): 303-307.

(ii) Gbadamosi S.O and Ige M.M (2007). Effects of Processing Methods on Yield and Nutritional Composition of Soymilk. Applied Tropical Agriculture 12 (1 & 2): 94-101

(iii) Ige M.M and Gbadamosi S.O (2007). Chemical Composition and Physical
Properties of African Star Apple (Chrysophyllum albidum). ASSET. 7(1): 37-
42

(iv) Amadou, I., Jin, S., Kamara, M.T., Shi, Y.H., Gbadamosi S.O. and Le Guo-
Wei (2009). Characterization, in vitro Trypsin Digestibility and Antioxidant
Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum
Lp6. American Journal of Food Technology 4 (6) 268-276.

(v) Issoufou Amadou, Olasunkanmi S. Gbadamosi, Yong-Hui Shi, Mohammed
T. Kamara, Sun Jin and Guo-Wei Le (2010). Identification of Antioxidative
Peptides from Lactobacillus plantarum Lp6 Fermented Soybean Protein
Meal. Research Journal of Microbiology 5 (5): 372-380.
(vi) Gbadamosi, S.O. and Aluko, R.E. (2010). Functional, Thermal and
Structural properties of Conophor (Tetracarpidium conophorum) Albumin. Ife Journal of Technology 19 (1): 40-47

(vii) Amadou, I., Guo-Wei L., Yong-Hui, S., Gbadamosi S.O., Kamara, M.T., and Sun J. (2011). Optimized Lactobacillus plantarum Lp6 Solid-State Fermentation and Proteolytic Hydrolysis Improve some Nutritional Attributes of Soybean Protein Meal. Journal of Food Biochemistry 35: 1686-1694

(viii) Amadou, I., Gbadamosi, S.O., and Guo-Wei L. (2011). Millet-based
traditional processed foods and beverages—A review. Cereal Food World. 56
(3), 115–121.

(ix) Gbadamosi, S. O. Enujiugha V.N. and Odepidan F.O. (2011). Chemical Compostion and Functional Characteristics of Wheat/African Oil Bean Flour Blends and Sensory Attributes of Their Cookies. Ife Journal of Technology. 20 (2): 17-22.
(x) Adepeju, A. B., Gbadamosi, S. O., Adeniran, A. H., and Omobuwajo, T. O.
(2011). Functional and Pasting Characteristics of Breadfruit (Artocarpus
altilis) Flours. African Journal of Food Science. Vol 5 (9): 529-535.

(xi) Gbadamosi, S. O., Abiose, S.H. and Aluko, R.E (2012). Solubilization, Amino
Acid Composition and Electrophoretic Characterization of Conophor Nut
(Tetracarpidium conophorum) Proteins. International Food Research Journal.
19 (2): 651-656.

(xii) Gbadamosi, S. O., Abiose, S.H. and Aluko, R.E (2012). Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates.
International Journal of Food Science and Technology. 47: 731-739.

(xiii) Adeniran, A. H., Gbadamosi, S. O. and Omobuwajo, T. O. (2012).Microbiological and Physicochemical Characteristics of Fufu Analogue from Breadfruit (Artocarpus altilis F). International Journal of Food Science and Technology. 47: 332-340

(xiv) Fasogbon, B.M., Gbadamosi, S.O. and Taiwo, K.A. (2013): Studies on Osmotic Dehydration and Rehydration Characteristics of Pineapple Slices. Food Processing and Technology 4(4): 220-227.
Doi: 10.4172/2157.71101000220.

(xv) Adeiye, O.A., Gbadamosi, S.O. and Taiwo, K.A. (2013): Effects of some Processing Factors on the Characteristics of Stored Groundnut Milk Extract. African Journal of Food Science: 7(6): 134-142. Doi 10.5897/AJFS12.149.

(xvi) Oladeji, B.S., C.T. Akanbi and Gbadamosi, S.O. (2013). Comparative studies
of physico-chemical properties of yam (Discorea rotundata), cocoyam
(Collocasia taro), breadfruit (Artocapus artilis) and plantain (Musa
parasidiaca) instant flours. African Journal of Food Science. 7(8): 210-215.
Doi: 10.5897/AJFS12.150.

(xvii) Fasogbon, B.M., Gbadamosi, S.O. and Taiwo, K.A. (2013). Studies on the
Chemical and Sensory Properties of Jam from Osmotically Dehydrated
Pineapple Slices. British Journal of Applied Science & Technology. 3(4): 1327-
1335

(xviii) Oghenechavwuko, U.E., Gbadamosi, S. O., Taiwo, K.A. and C.T. Akanbi
(2013). Effect of Processing on the Physico-Chemical Properties and Yield of
Gari from Dried Chips.
Food Process Technol, 4:255-260. Doi.org/10.4172/2157- 7110.1000255

(xix) Gbadamosi, S.O. and Oladeji, B.S. (2013). Comparative studies of the functional
and physico-chemical properties of isolated Cassava, Cocoyam and Breadfruit
starches. International Food Research Journal 20(5): 2273-2277

(xx) Adebayo, W.A ; *Ogunsina, B.S ; and Gbadamosi, S.O. (2013). Some Physico-
Chemical and Functional Properties of Kariya (hildergadia baterii) kernel flours.
Ife Journal of Science, 15(3):477-488

(xxi) A.F. Olaniran, S.H. Abiose and S.O. Gbadamosi (2013): Effect of Ginger and Garlic as
Biopreservatives on Proximate Composition and Antioxidant Activity of Tomato Paste.
Ife Journal of Technology, 22(1): 15-20

(xxii) Oghenechavwuko, U.E, Taiwo, K.A., Gbadamosi, S.O. and Akanbi,C. T (2014).
Studies on the Physicochemical, Functional and Sensory Properties of Gari
Processed from Dried Cassava Chips. Journal of Food Process Technol 5: 293-
299. doi:10.4172/2157 7110.1000293

(xxiii) Adepeju A. B., Gbadamosi S.O., Omobuwajo T.O. and Abiodun O.A. (2014).
Functional and physico-chemical properties of complementary diets produced
from breadfruit (Artocarpus altilis). African Journal of Food Science and
Technology, 5(4): 105-113 DOI: http:/dx.doi.org/10.14303/ajfst.2014.031

*(xxiv) Adiamo, O.Q, Gbadamosi, S.O. and Abiose, S.H. (2015): Antioxidative and
functional properties of kariya (Hildergadia barteri) protein hydrolysates
obtained with two different proteolytic enzymes. Journal of Food Processing and
Preservation. doi:10.1111/jfpp.12597

*(xxv) Adiamo, O.Q, Gbadamosi, S.O. and Abiose, S.H. (2015): Functional properties
and protein digestibility of protein concentrates and isolates produced from
kariya (Hildergadia barteri) seed. Journal of Food Processing and
Preservation. Doi:10.1111/jfpp.12678
*Published after the last promotion
*(xxvi) Omolayo R. Osungbade, Olasunkanmi S. Gbadamosi and Oladipupo Q.
Adiamo (2016). Effects of Cooking and Fermentation on the Chemical
Composition, Functional Properties and Protein Digestibility of Sandbox (Hura
crepitans) Seeds. Journal of Biochemistry. doi:10.1111/jfbc.12273

*(xxvii) Olasunkanmi S. Gbadamosi and Albert A. Famuwagun (2016). Studies on the
Proximate, Functional and Antioxidant Properties of Fermented and
Unfermented Kariya (Hildergardia barterii) Seed Protein Hydrolysates
Obtained by Enzymatic Hydrolysis. British Biotechnology Journal 14(3): 1-14.
DOI: 10.9734/BBJ/2016/26685

*(xxviii) Famuwagun A. A, Taiwo K. A, Gbadamosi S. O and Oyedele D. J. (2016).
Optimization of Production of Bread Enriched With Leafy Vegetable Powder.
Journal of Food Process Technol 2016, 7:7
http://dx.doi.org/10.4172/2157-
7110.1000605

*(xxix) S. O. Gbadamosi, M. M. Ige and S. O. Fawale (2016). Physico-Chemical and
Antioxidant Properties of Fermented Kariya (Hildergardia barteri) Seed Flour.
Ife Journal of Technology 24(1): 18-25.

*( xxx) Temitope O. Fasuan, Taiwo O. Omobuwajo and Saka O. Gbadamosi (2017).
Optimization of simultaneous recovery of oil and protein from sesame (Sesamum
indicum) seed. Journal of Food Processing and Preservation. e13341.
https://doi.org/10.1111/jfpp.13341

*( xxxi) Olumide S. Fawale, Saka O. Gbadamosi, Meshach M. Ige and Oseni Kadiri (2017)
Effects Of Cooking And Fermentation on the Chemical Composition, Functional,
and Antinutritional Properties of Kariya (Hildergardia barteri) Seeds. Food Science
and Nutrition, 1-10. DOI: 10.1002/fsn3.501

*( xxxii) Babatunde Stephen Oladeji, CharlesTaiwo Akanbi and Saka Olasunkanmi
Gbadamosi (2017). Effects of Fermentation on Antioxidant Properties of Flours of
a Normal Endosperm and Quality Protein Maize Varieties. Journal of Food
Measurement and Characterization 11:1148–1158. DOI 10.1007/s11694-017-9491-8

Published Refereed Conference Proceedings:

(xxxiii) H.A. Adeniran, S. O. Gbadamosi and T. O. Omobuwajo (2012): Assessment of
Proximate Composition, Physico-Chemical and Microbiological Characteristics of
Co-Fermented fufu Analogue from Breadfruit and Cassava Blends. Conference of the Faculty of Technology. Technological Innovation and Commercialization for Sustainable Development Held at Obafemi Awolowo University Conference Centre, September 23-27, 2012.

*Published after the last promotion

*( xxxiv) Gbadamosi S.O., Ahmida, A.F. and Ikujenlola, A.V. (2017): Assessment of the
Antinutrients, Functional and Physicochemical Properties of Acha (Digitaria Exilis) Flour
and Kariya (Hildergardia barteri) Protein Concentrate Blends. International Conference
of the Faculty of Technology. Harnessing Technology for Sustainable
Development Held at Obafemi Awolowo University Conference Centre, September 24-
27, 2017