Prof Charles Taiwo Akanbi

PUBLICATIONS

 

1. Thesis/Dissertation

 

(i)       Akanbi, C. T. (1980).  Vegetable Drying.  B.Sc. Thesis, University of Ife, Nigeria.

 

(ii)      Akanbi, C. T. (1982).  Influence of surface finish on cleanability of stainless steel.  M.Sc. Thesis, University of Reading. Reading, UK.

 

(iii)      Akanbi, C. T. (1985).  Interrelation between composition, processing, method of moisture determination and measured water content of foods.  Ph.D. Thesis, University of Leeds, Leeds. UK.

 

Books/Monographs

 

(a) Books:

Ogedengbe, M. O., Akanbi, C. T., Oladepo, K. T. and Adewumi, I. K. (1998).  Technical Report Writing, Macmillan Nigeria Publishers Ltd., Ibadan.

 

(b) Monographs –     Nil

 

Published Articles

 

(i)	Adeyemi, I. A., Akanbi, C. T. and Apotiola, Z. A. (1989). Development of canned weaning food-preliminary observations. Nigerian  Food Journal 7: 67 – 73.
(ii)	Igene, J. O., Farouk, M. M. and Akanbi, C. T. (1990).  Preliminary studies on the traditional processing of Kilishi.  J. Sci. Food Agric. 50, 89-98.
(iii)	Adeyemi, I. A., Akanbi, C. T. and Fasoro, O. G. (1991).  Effect of soy fractions on some functional and rheological properties of maize-banana mixtures.  J. Food Proc. & Preser. 15, 31-43.
(iv)	Akanbi, C. T. (1992).  Processing, physical and sensory characteristic of drum dried cowpea bean (Gbegiri) soup.  Nig. Food Journal, 10, 44-50.
(v)	Akanbi, C. T. (1993).  Drying and rehydration of skim milk powder: moisture, water activity and electron microscopy.  Nig. Food Journal, 11, 98-108.
(vi)	Igene, J. O., Abubakar, U., Akanbi, C. T., and Negbenebor, C. A. (1993).  Effect of Sodium Tripolyphosphate and moisture level on the drying characteristics and yield of “Kilishi”.  J. Agric. Science & Tech. 3, 166-172.
(vii)	Taiwo, K. A., Akanbi, C. T. and Ajibola, O. O. (1994).  Effect of soaking conditions on water absorption and texture of two cowpea varieties (Vigna unguiculata).  Nig. Food Journal, 12, 11-18.
(viii)	Akanbi, C. T. (1995).  Effect of surface finish on cleanability of stainless steel.  Ife Journal of Tech., 5, 25-29.
(ix)	Akanbi, C. T., Gureje, P. O. and Adeyemi, I. A. (1996).  Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam.  J. Food Engineering, 29, 1, 43-52.
(x)	Taiwo, K. A., Akanbi, C. T. and Ajibola, O. O. (1996).  Thermal properties of rehydrated ground cowpea.  J. Food Engineering, 29, (3/4), 249-256.
(xi)	Taiwo, K. A., Akanbi, C. T. and Ajibola, O. O. (1997).  Production of cowpea in tomato sauce:  Economic comparison of packaging in canning and retort pouch systems.  J. Food Process Engineering, 20, 4, 337-348.
(xii)	Taiwo, K. A., Akanbi, C. T. and Ajibola, O. O. (1997).  The effects of soaking and cooking time on the cooking properties of two cowpea varieties.  J. Food Engineering 33, 337 – 346.
(xiii)	Taiwo, K. A., Akanbi, C. T. and Ajibola, O. O. (1997).  Establishing processing conditions for canning cowpea seeds in tomato sauce.  Int. J. Food Sci. and Tech. 32, 4, 313-323.
(xiv)	Taiwo, K. A., Akanbi, C. T. and Ajibola, O. O. (1998).  Regression relationships for the soaking and cooking properties of two cowpea varieties.  J. Food Engineering 34, 1-14.
(xv)	Akanbi, C. T. and Taiwo, K. A. (1999).  Economic analysis of the production of ready-to-eat ‘Gbegiri’ bean mix powder.  Technovation. 19, 747 – 753.
(xvi)	Taiwo, K. A., Oladepo, O. W., Ilori, M. O. and Akanbi, C. T. (2002). A study on the Nigerian Food Industry and the impact of Technological changes on the small-scale food enterprises. Food Reviews International, Vol.18, No.4, 243-261.
(xvii)	Okezie, U., Akanbi, C. T., Otunola, E. T. and Adeyemi, I. A. (2003). Effect of addition of ripe bananas on some physico-chemical properties of maize ‘extract’.  International Journal of Food Science and Nutrition, 54, No.6, 437-445.
(xviii)	Akanbi, C. T., Ade-Omowaye, B.I., Ojo, A. and Adeyemi, I. A. (2003). Effect of processing factors on rheological properties of Ogi. International Journal of Food Properties Vol. 6, No. 3, pp 405-418.
(xix)	Akanbi, C. T. and Oludemi, F.O. (2003). Effect of processing and packaging on the lycopene content of tomato products. International Journal of Food Properties, Vol.7, No. 1, pp 139 – 152.
(xx)	Enujiugha, V. N. and Akanbi, C.T. (2004). Compositional changes in African Oil Bean (Pentaclethra macrophylla Benth) seeds during thermal processing. Pakistan Journal of Nutrition 4(1), 27 -31.
(xxi)	Ojo, A. and Akanbi, C. T. (2004). Rheology of Soy-Ogi: Effect of concentration and temperature. Journal of Food Engineering 72/2, 141 – 146.
(xxii)	Taiwo, K. A., Akanbi, C. T. and Ojo, A. (2004). Studies on the deep fat frying of yam slices. Journal of Agricultural Engineering and Technology, 12,54-64.
(*xxiii)	Akanbi, C. T., Adeyemi, R. S. and Ojo, A. (2006). Drying and Sorption Characteristics of Dehydrated Sliced Tomato. Journal of Food Engineering  73, 157 – 153.
(xxiv)	Olubukola Adedeji, Kehinde A. Taiwo, Charles T. Akanbi and Ruth Ajani (2006). Physico-chemical properties of four tomato cultivars grown in Nigeria. Journal of Food Processing and Preservation 30, 79 – 86
(xxv)	Enujiugha, V. N. Akanbi, C. T. and Adeniran, H. A. (2008). Evaluation of starters for the fermentation of African oil bean (Pentaclethra macrophylla Benth) seeds. Food & Nutrition Science, Vol 38 (5), 451 – 457.(
(xxvi)	Ilori, O. O.,  Adeniyi, A. A. and Akanbi, C. T. (2010). Assessment of Problems Associated with Engineering Assets Management  Practices in Food Manufacturing Companies in Nigeria. Ife Journal of Technology, 19, 48 – 52
(xxvii)	Makanjuola, S. A., Akanbi, C. T. and Enujiugha, V. N. (2010). Sensory charactcharacteristic and sterilization value of unpeeled whole tomato in juice. Agricultural EngineEngineering International: CIGR Journal. Vol. 12 (No 2), 117 – 12
(xxviii)	Oladeji, B. and Akanbi, C. T. (2011).  Physico-chemical and sensory evaluation of “Poundomix” from yam, cocoyam, breadfruit and plantain blends, Nutrition and Food Science, Vol. 41 (No 6),430 – 436.
(xxix)	Makanjuola, S. A., Akanbi, C. T. and Enujiugha, V. N. (2012). Variation in physico-chemical and sensory qualities of canned unpeeled halved tomatoes as influenced by cultivar, soak treatment and brine solution. African Journal of Food Science, Vol. 6(3), 52 -57

Papers Peripheral to the Area of Focus / Discipline

(xxx)	Nathaniel, I.T., Oladimeji, O.and Akanbi, C. T. (1997).  Oil Spills:  Ecological damage   on Nigeria’s Marine Environment.  Book of Readings             Education and Sustainable National Development (ed. Kobiowu,S. A.), p. 56-62.
(xxxi)	Nathaniel, I. T., Akanbi, C. T. and Oladimeji, O. (1997).Environmental problems associated with pollution:  A focus on Nigeria’s Marine Environment.  Ife Psychologia, Vol 5 (2), 136-142.

           

 

1. b) Published Refereed Conference Proceedings: (Numbering continuous with 3(a); format surname, initials, title in proceedings …., dates, venue, publisher, city, Pp. )

 

(xxxii)	Akanbi, C. T., Olumese, A. O., Taiwo, K. A., Ojo, A. and Akinwande, B. A. (2003). Effect of Blanching Medium on Drying and Storage Characteristics of Pepper. Proceedings of the 1st Nigerian Drying Symposium, 21-23 October 2003,UNIPORT, Port Harcourt, 95 – 107.
(xxxiii)	Enujiugha, V. N. and Akanbi, C. T. (2002). Adaptable Techniques for the Post-Harvest processing and preservation of African Oil Bean Seeds.  Proceedings of the Regional Workshop on Promotion of Appropriate Agro-Processing Technologies in West Africa, 23rd -26th October 2002, Ile-Ife, 164 – 169.
(xxxiv)	Akanbi, C. T., Sanni, A. and Ojo, A. (2004). Development of dried fruit sheets from mixed fruit purees. Proceedings of the 28th NIFST Annual Conference, 12 -14 October,  University of Ibadan, Ibadan, 168 – 170

 

1. Manuscripts Accepted for Publication (numbering continuous with 3(a) and 3(b)

 

Other Publications (Papers Peripheral to the Area of Discipline)

(xxxv)	Nathaniel, I. T., Oladimeji, O. and Akanbi, C. T. (1998).   Biodiversity surveys of the Macrobenthic community of an oil drilling environment in the marine nature of the South Eastern Nigeria.  Nigerian Journal of Ecology.
(xxxvi)	Nathaniel, I. T., Oladimeji, O. and Akanbi, C. T. (1998).  Crustaceans Biodiversity and sediment studies of a post-drilling oil environment in the Marine Coast of Nigeria.  Book of Readings Geography and Sustainable National Development (ed. Usoro, A. B.).

 

4. Published Non-refereed Conference proceeding (numbering and format as in 3b)

 

(xxxvii)	Akanbi, C. T. and Adeyemi, I. A. (1986).  The potentials of food canning as a cottage industry.  National Workshop on “Food Preservation and Packaging” organised by Northern Chapter, NIFST, Kaduna, 28th-30th May, 1986, 71-80.
(xxxviii)	Akanbi, C. T. and Adeyemi, I. A. (1989).  Technical management of a small scale food processing business.  Proceedings of the 4th Annual Symposium, Western Chapter, NIFST, pp. 53-61.
(xxxix)	Adeola, A. A., Ogunjemilusi, M. A. and Akanbi, C. T. (2012). Effects of carrot pomace on the chemical and sensory attributes of Ogi, a Nigerian fermented food. Nigerian Journal of Nutritional Science, Vol. 33 (2), 25-30.
(xl)	Sanni, T. A. and Akanbi, C. T. (2013). Effect of γ-irradiation on anti-nutrient, in vitro digestibility and amino acids: profile of sorrel seeds (Hibscus sabdariffa). Int. J. Postharvest Technology and Innovation, Vol. 3, No. 1, 83-96.
(xli)	Oludemi, F. O. and Akanbi, C. T. (2013). Chemical, antioxidant and sensory properties of tomato-watermelon- pineapple blends, and changes in their total antioxidant capacity during storage. International Journal of Food Science & Technology, Vol. 48, 1416-1425.
(xlii)	Koledoye, A. O. and Akanbi, C. T. (2013). Optimization of process conditions for dehulling and softening of locust bean (Parkia biglobosa, Jacq. Benth) seeds prior to fermentation in iru production. Int. J. Postharvest Technology and Innovation. Vol.3, No.2,123 – 139.
(xliii)	Oladeji, B. S., Akanbi, C. T. 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, Vol. 7(8), 210-215. DOI:10.5897/AJFS12.150
(xliv)	Akanbi, C. T. and Nwaokoro, O. G. (2013). Studies on the Addition of Hydrocolloids to Tomato-Carrot Juice Blend. Journal of Nutrition and Food Sciences, Vol. 3:(On line: Open Access, http://dx.doi.org/10.4172/2155-9600.1000212)
(xlv)	Nwaokoro, O. G. and Akanbi, C. T. (2015). Efffect of addition of hydrocolloids to Tomato-Carrot juice blend. Journal of Nutritional Health and Food Science 3(1), 1-10. DOI: http://dx.doi.org/10.15226/jnhfs.2014.00134 (
(xlvi)	Oke, A. O., Koya, O. A. and Akanbi, C. T. (2015).  Development of a machine for expressing Vernonia amygdalina leaf juice, Ife Journal of Technology, Vol. 23 (2), 1-9.
(xlvii)	Olabode, Z., Akanbi, C. T., Olunlade, B. and Adeola, A. A. (2015). Effect of Moringa (Moringa oleifera) leaves and sensory attributes of dried leaves infusion. Direct Research Journal of Agriculture and Food Science, Vol. 3 (5) 117-122
(xlviii)	Ilori, O. O. and Akanbi, C. T. (2015). Evaluation of engineering assets management procedures in selected small and medium-scale food manufacturing companies in Southwestern Nigeria. Journal of Industrial Research and Technology. Vol. 4 (No.1), 19 -34.
(xlix)	Ilori, O. O., Oluwale, B. A. and Akanbi, C. T. (2015). Engineering economy studies on the production of tomato- based fruits pulp mixes. Journal of Industrial Research and Technology. Vol. 4 (No.1), 117 – 129.
(l)	Taiwo, K. A., Gbadamosi, S. O., Izevbekhai, E. O., Famuwagun, A. A., Ajani, R. O. and Akanbi, C. T. (2016). Influence of drying methods and soaking media on Lafun processed from cassava chips. British Journal of Applied Science & Technology 16 (2), 1-14. DOI 10.9734/BJAST/2016/25781.
(li)	Akanbi, C. T. and Ikujenlola, A. V. (2016).Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat.  Croat. J. Food Sci. Technology 8 (1), 1-9. DOI: 10.17508/CJFST.2016.8.1.01
	Publication arising from supervision (Master of Business Administration) of a project on Quantitative Analysis
(lii)	Esan, O. T., Akanbi, C. T., Esan, O., Fajobi, O. and Ikenebomeh, P. (2016). Application of quantitative techniques in decision making by healthcare managers and administrators in Nigerian public tertiary health institutions. Health Services Management Reaseach, Vol. 29(3), 50 – 61. DOI:10.1177/0951484816662490.   Published Articles continued
(liii)	Kadiri, O.,  Akanbi, C. T., Olawoye, B. T.  and Gbadamosi, S. O. (2016). Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds. International journal of food properties, 20(11), 2423-2436.
(liv)	Fasuan, T. O. , Akanbi, C. T. and Betiku, E. (2018). Acetylation of Amaranthus viridis starch: Modelling and process parameters optimization. WileyFood Science and Nutrition, 1287-1297; DOI:10.1002/fsn.677
(lv)	Fasuan, T. O. and Akanbi, C. T. (2018). Application of osmotic pressure in modification of Amaranthus viridis starch . LWT – Food Science and Technology, 96 (182-192).
(lvi)	Fasuan, T. O., Gbadamosi, S. O. and Akanbi, C. T. (2018). Modification of amaranth (Amaranththus viridis) starch, identification of functional groups and its potentials as fat replacer.  Wiley Food Biochemistry, 1-11;  DOI:10.1111/jfbc.12537
(lvii)	Akanbi, C. T. Kadiri, O. and Gbadamosi, S. O. (2019). Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar. International Journal of Biological Macromolecules 134, 946 – 953.
(lviii)	Kadiri, O., Gbadamosi, S. O., and Akanbi, C. T. (2019). Extraction kinetics, modelling and optimization of phenolic antioxidants from sweet potato peel vis-a-vis RSM, ANN-GA and application in functional noodles. Journal/Article volume/pages:  Journal of Food Measurement and Characterization, 13(4), 3267-3284.
(lix)	Kadiri, O., Gbadamosi, S. O. and Akanbi, C. T. (2020). Texture profile analysis and stress relaxation characteristics of protein fortified sweet potato noodles. Journal of Texture Studies, 51(2), 314-322.
(lx)	Gbadamosi, S. O., Kadiri, O. and  Akanbi, C. T. (2020). Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach. Journal of Culinary Science & Technology, 1-21.
(lxi)	Olawoye, B. Gbadamosi, S. O., Otemuyiwa, I. O. and Akanbi, C. T. (2000). Improving the resistant starch in succinate anhydride – modified cardaba starch: A chemometric approach.  Journal of Food Processing and Preservation. WILEY. DOI: 10:1111/jfpp.14686.
(lxii)	Olawoye, B. Fagbohun, O. F., Gbadamosi, S. O.,. and Akanbi, C. T. (2000). Succinylation improves the slowly digestible starch fraction of cardaba banana starch. A process parameter optimization study.  Artificial Intelligence in Agriculture 4, 219 – 228. https://doi.org/10.1016/j.aiia.2020.09.004.
(lxiii)	Olawoye, B. Gbadamosi, S. O., Otemuyiwa, I. O. and Akanbi, C. T. (2000). Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables with response surface methodology and articicial neural network. Heliyon 6, 1 – 10. https://doi.org/10.1016/j.heliyon.2020.09.e05117.
(lxiv)	Okeleye, A. F., Akanbi, C. T. and Morakinyo, T. A. (2021). Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices. Croatian Jounal of Food Science and Technology, 13(1), 1-8.