Dr. Adekunbi Adetola Malomo (Nee Adepoju)

PUBLICATIONS
Thesis/Dissertations:
(a). Adepoju, A. A.: “The Effect of Fermenting Cassava Using Rhizopus oligosporus and Rhizopus oryzae on the Quality Characteristics of Its Garri”. B.Tech. (Food Science), Ladoke Akintola University of Technology, Ogbomosho (2007).
(b). Adepoju, A. A.: “Microbiological and Biochemical Changes during the Production of Milk-Millet Mixture, “Fura de Nunu”. M. Sc. (Food Science and Technology), Obafemi Awolowo University, Ile – Ife (2012).
(c). Adepoju, A. A.: “Microbiological and Biochemical Studies in the Production of Masa from Maize and Acha Fortified with Soybean”. P.hD. (Food Science and Technology), Obafemi Awolowo University, Ile – Ife (2016).
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. Malomo, 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.

*iv. Malomo, A. A., Abiose, S. H. (2019). Protein quality and functional properties of masa produced from maize, acha and soybean. Food Research, 3(5): 556 – 563

*v. Malomo, A. A., Abiose, S. H. and Adeniran, H. A. (2019). Effects of Substitution of Acha and Soybean on Αlpha amylase Activity, Sugars and Total Free Amino Acid during Production of Maize Masa. Journal of Microbiology, Biotechnology and Food Science, 9(3): 534-538

*vi. Malomo, A. A. and Abiose, S. H. (2019). Effect of substitution of acha (Digitaria exilis) and
soybean on the chemical composition and sensory properties of maize masa. Croatian Journal
of Food Science and Technology, 11(2): 101 – 109

*vii. Malomo, A. A. and Abiose, S. H. (2020). Effect of ginger extract on the viability of lactic
acid bacteria and sensory characteristics of dairy yoghurt and soy yoghurt. Bacterial Empire,
3(3): 41 – 45

*viii. Malomo, A. A. and Popoola, O. (2020). Comparative studies on the microbiological and
sensory property of burukutu produced from red and white variety of sorghum with or without
pasteurization and preservatives. Annal. Food Science and Technology, 21(2): 338 – 346

*ix. Malomo, A. A. Olaniyi, O.I. Olaniran, A. F. and Abiose, S. H. (2020). Use of principal
component analysis and agglomerative hierarchy clustering to study the relationship between
Alpha amylase and starch during production of ogi from maize, sorghum and acha. Bacterial Empire, 3(4): 66 – 69
* x. Malomo, A. A., Olaniyi, O.I. and Abiose, S. H. (2020). Effect of preservative and storage
condition on microorganisms in Nigerian unripened cheese (wara). Ife Journal of
Technology, 7(1), 1-5

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. Conference of the Faculty of Technology. Technological Innovation and Commercialization for Sustainable Development Held at Obafemi Awolowo University Conference Centre, pp: 202 – 211, September 23rd – 27th. Same as E5i

Manuscripts Accepted for Publication
*i. Malomo, A. A., Olawoye, B., Olaniran, A. F., Olaniyi, O. I. Adedoyin, A., Adeniran, H. A. and Abiose, S. H. (2020). Use of multivariate analysis to evaluate sugar and free amino acid during fermentation of ogi from maize, acha and sorghum. Food Science and Applied Biotechnology, 4(2), xxx – xxx

Manuscripts Submitted for Publication
i. Olaniran, A. F., Taiwo, A. E, Bamidele, O. P., Iranloye, Y. M., Malomo, A. A. and Olaniran, O. D. (2021). The role of Nutraceutical fruit drink on neurodegenerative diseases: a review. International Journal of Food Science

Papers and work in preparation
(i) Production and stability of Fermented cereal (Ogi) paste combined with orange fleshed sweet potato
(ii) Studies on the production of Tempeh from soybean, lima bean and Bambara groundnut.

Short Profile

Adekunbi Adetola Malomo (Ph.D) has extensive experience in Food Microbiology, processing, and indigenous food innovation, with a focus on improving food security, nutrition, safety, and sustainability in Nigeria. Her research includes producing dairy and non-dairy milk and milk products, utilising underexploited crops, developing gluten-free foods, creating low-glycemic index foods, and exploring bio-preservatives to extend shelf life and ensure food safety. She has contributed to bioeconomy initiatives by canning African catfish, converting plantain waste into wine, and managing industrial waste. Malomo has authored numerous peer-reviewed articles, book chapters, and public articles, and has received scholarships, awards, conference grants, research grants and fellowships (OKP, Carnegie, WAAN-I AVH and PANAFSTRAG). She actively participates in international conferences and collaborative projects aimed at sustainable food systems, promoting indigenous foods, and reducing food waste. Her work aligns with Sustainable Development Goals related to ending hunger, improving nutrition, food security, public health and climate actions. She is a member of Nigerian Institute of Food Science and Technology and current Ag. Head of the Department. Email address: adepojua@oauife.edu.ng; Telephone number: +2348068160388