Prof ADENIRAN, Adekanmi Hezekiah

Professor

1 Thesis/Dissertations:

(a) B.Sc Thesis (1987). Microorganisms Associated with Spoilage of Stew Under Different Storage Conditions

(b) M. Tech. Thesis (2000).Production of Fungal Amylase from Agro-Industrial Wastes

(c) Ph.D. Thesis (2007). Studies on Amylolytic Microbes Grown on Agricultural Wastes and Their Uses in Sweeteners Production

Books/Monographs: Nil
Contributions to Books: Nil

4 Published Journal Articles:

(i) Eleyinmi, A.F, Amoo, I.A, Oshodi, A.A, & Adeniran, H. (2004). Evaluation of hopping potentials of blends of Vernonia amygdalina, Garcinia kola and Gongronema latifolium on sorghum lager beer quality and acceptability. Master Brewers Association of the Americas Technical Quarterly and the MBAA Communicator 41, 4, 404-407.

(ii) Akinyosoye, F.A., Adeniran, H.A and Oboh, G. (2004). Effect of cultural changes on amylolytic activities of Rhizopus stolonifer Isolated from decomposing agro-industrial wastes. Nigerian Journal of Biochemistry and Molecular Biology, 19, 1, 41- 46.

(iii) Adeniran, H.A. and Abiose, S.H. (2007). Production of bacterial amylases on some agricultural Residues. Ife Journal of Technology, 16, 1, 55- 63.

(iv) Adeniran, H.A., Abiose, S.H. and Ogunsua, A.O. (2008).Production of β-amylase and amyloglucosidase on some Nigerian agricultural residues. Food and Bioprocess Technology, 4, 5, 694 – 698

(v) Enijiugha,V.N., Akanbi, C.T. and Adeniran, H.A.(2008) Evaluation of starters for the fermentation of African oil bean (Pentaclethra macrophylla Benth) seeds. Nutrition and Food Science, 38, 5, 451- 457.

(vi) Farinde E.O., Obatolu, V.A., Fasoyiro, S.B., Adeniran, H.A. and Agboola, E.R. (2008).Use of alternative raw materials for yoghurt production. African Journal of Biotechnology, 7, 18, 3339- 3345.

(vii) Adeniran, H.A. and Abiose S.H. (2009). Amylolytic potentiality of fungi isolated from some Nigerian agricultural wastes. African Journal of Biotechnology, 8, 4, 667- 672.

(viii) Ukeyima,T.M, Adeniran, H.A. and Abiose, S.H. (2009). Evaluation of physico- chemical properties and proximate composition of probioticated ginger-based beverages. Ife Journal of Technology, 18, 2, 19-25.

(ix) Aramide, A.A, Abiose,S.H and Adeniran, H.A. (2009). Microbial evaluation of probiotic beverage from Roselle extract. African Journal of Food Science, 1, (12), 385-392.

(x) Adeniran, H.A., Ukeyima, T.M. and Abiose, S.H. (2010). Microbiological assessment of probioticated ginger-based beverages. Nutrition and Food Science, 40, 2, 209-220.

(xi) Abiose and Adeniran, H.A. (2010). Studies on Extension of Shelf-life of Roselle (Hibiscus sabdariffa) Extract. Ife Journal of Technology, 19, 1, 44 – 49.

(xii) Farinde, E.O., Obatolu, V.A., Oyarekhua, M.A., Adeniran, H.A, Ejoh, S.I. and Olanipekun, O.T. (2010). Physical and microbial properties of fruit flavoured fermented cowmilk and soymilk (yoghurt-like) under different temperatures of storage. African Journal of Food Science and Technology, 1, 5, 120-127.

(xiii) Farinde, E.O., Adeniran, H.A. and Abiose, S.H. (2011). Proximate composition, mineral content and sensory assessment of an iru analogue produced from Limabeans ((Phaseolus lunatus). Ife Journal of Technology, 20, 2, 1- 6.

(xiv) Adeniran, H.A. and Abiose, S.H. (2011). Characterization and Hydrolytic Activities of amylases from Bacillus licheniformis and Aspergillus niger cultured on agricultural residues. African Journal of Biotechnology, 11, 6, 1465-1477.

(xv) Adepeju, A.B., Gbadamosi, S.O. Adeniran, H.A and Omobuwajo, T.O. (2011). Functional and Pasting Characteristic of breadfruit (Artocarpus altilis) flours. African Journal of Food Science, 5, 9, 529-545.

(xvi) Ebhodaghe, S.O., Abiose, S.H., and Adeniran, H.A. (2012). Assessment of physico-chemical characteristics, viability and inhibitory effects of Bifidobacteria in soy-milk. Journal of Food Research, 1, 2, 159-170.

(xvii) Adeniran, H.A. Omobuwajo, T.O. and Gbadamosi, S.O. (2012). Microbiological and physico-chemical characteristics of fufu analogue from breadfruit (Artocarpus altilis). International Journal of Food Science and Technology, 47, 2, 442 – 440.

(xviii) Adepoju, A.A. Abiose, S.H. and Adeniran, H.A. (2012). Effect of some preservation techniques on the microbiological quality of Fura de nunu in storage. Ife Journal of Technology, 21, 2, 40 – 47

(xix) Adeniran, H.A., Farinde, E.O. and Obatolu, V.A. (2013). Effect of heat treatment and fermentation on anti-nutrients content of Limabean (Phaseolus lunatus) during production of daddawa analogue. Annual Review and Research in Biology, 3, 3, 256-266.

(xx) Farinde, E.O.,Adeniran, H.A., Abiose, S.H. (2014). Comparative microbial assessment of fermented Limabean (Phaseolus lunatus) and locust bean (Parkia biglobossa) in production of daddawa. British Microbiology Research Journal, 4, 7, 772- 484.

(xxi) Adeniran, H.A. and Ajifolokun, O.M. (2015). Microbiological studies and sensory evaluation of breadfruit and cassava co-fermented into gari analogue. Nigerian Food Journal, 33, 2015, 39–47.

(xxii) Olaniran, A.F., Abiose, S.H. and Adeniran, H.A. (2015). Biopreservative effect of ginger (Zingiber officinale) and garlic powder (Allium sativum) on tomato paste. Journal of Food Safety, 35, 2015, 440 – 452.

(xxiiii) Odunlade, T.V. Taiwo, K.A. and Adeniran, H.A. (2016). Functional and antioxidative properties of sorghum ogi enriched with cocoa powder. Annals. Food Science and Technology, 17, 2, 497-506).

(xxiv) Adepoju, A.A., Abiose, S.H., and Adeniran, H.A. (2016).Effect of pasteurisation and chemical preservatives on the chemical composition of fura de nunu stored at refrigeration and ambient temperatures. African Journal of Food Science and Technology, 7, 8, 178 -185.

(xxv) Abidoye Olawumi Abidemi, Taiwo Kehinde and Adeniran, H. (2016). Fortification of Kununzaki drink with cocoa powder. African Journal of Food Science, 11, 4, 112-123.

(xxvi) Farinde, E.O., Abiose, S.H. and Adeniran, H.A. (2017). Diversity of bacteria during fermentation of Limabean into daddawa. Journal of Microbiology, Biotechnology and Food Sciences, 6, 6, 1228-1232.

(xxvii) Beatrice M. Fasogbon, Kehinde A. Taiwo and Hezekiah A. Adeniran. (2017). Sensory profiling of Ogbono soup mix and its nutritional characterization. Annals, Food Science and Technology, 18, 4, 552-563.

(xxviii) Abidoye Olawumi Abidemi, Taiwo Kehinde and Adeniran, H. (2017). Studies on the nutritional properties of kununzaki drink enhanced with cocoa powder. Annals, Food Science and Technology, 2017, 117-137.

(xxix) Farinde, E.O, Adeniran, H.A. and Abiose, S.H. (2018). Evaluation of changes in total amino acids and sugars and controlled fermentation of Limabean into daddawa. Moor Journal of Agricultural Research, 19, 101-112.

(xxx) Ajifolokun, O.M. and Adeniran, H.A. (2018). Proximate and sensory composition of co-fermented breadfruit and cassava into gari analogue. Journal of Nutrition and Food Science, 2018, 8, 658.

(xxxi) Adepoju, A.A., Abiose, S.H. and Adeniran, H.A. (2018). Microbiological changes during the production of maize-acha fortified with soybean. Annals, Food Science and Technology, 19, 2, 2018

(xxxii) Olaniyi, O.I., Adeniran, H.A. and Abiose, S.H. (2019). Antimicrobial characteristics of lactic acid bacteria in African yam bean-based drink. International Food Research Journal, 26, 6, 1733-1740.

(xxxiii) Ikujenlola A.V., Adurotoye, E.A., and Adeniran, H.A. (2019). Chemical and sensory properties of probioticated drinks from blends of African Yam bean, Soybean and Coconut milk Analogues. Acta Universitatis Cibiniensis Series E: Food Technology, XXIII, 2019, 2.

(xxxiv) Adepoju, A.A., Abiose, S.H. and Adeniran, H.A. (2019) Effects of substitution of acha and soybean on alpha-amylase activity, sugars and total free amino acid during production of maize masa. Journal of Microbiology, Biotechnology and Food Sciences 2019/2020: 9, 3, 534-538.

(xxxv) Olaniran, A.F. Abiose, S. H. and Adeniran, H. A. (2020). Garlic-ginger as potential bio-preservative in fermented maize and sorghum pastes. Journal of Microbiology, Biotechnology and Food Sciences, 10, 3,437-443

(xxxvi) Adurotoye, E.A., Ikujenlola, A.V. and Adeniran, H.A. (2020). In vivo assessment of probioticated African Yam Bean (Sphenostylis stenocarpa)- based milk analogue. Food and Health, 3, 3,1-7, 2020.

(xxxvii) Adeniran, H.A., Adeniyi, D.M., and Taiwo, K.A. (2020). Microbiological Properties of Probioticated Kununzaki Drink Enriched with Cocoa Powder. European Journal of Agriculture and Food Sciences 2, 6, November 2020, 1-9.

Published Refereed Conference Proceedings:

(xxxviii) Adeniran, H.A. and Abiose, S.H. (2011). Microbiological, physicochemical and sensory evaluation of fermented milk from blends of tigernut, soy and groundnut milk. Presented at IV International Congress on Environmental, Industrial and Applied Microbiology (Biomicroworld, 2011), Spain. Published in Microbes in Applied Research: Current Advances and Challenges 278 -284.

(xxxix) Adeniran, H.A., Gbadamosi, S.O. and Omobuwajo, T.O. (2012). Assessment of proximate composition, physico-chemical and microbiological characteristics of co-fermented fufu analogue from breadfruit and cassava blends. 2012 Conference. Proceedings of OAU Faculty of Technology (pp 024 – 033). Held in OAU, Ile-Ife Conference Centre between 24^th and 26^th September, 2012.

(xl) Adeniran, H.A., Olaniyi, O.I. and Abiose, S.H. (2015). Viability and effect of lactic acid bacteria isolated from locally fermented foods in a non-dairy beverage produced from African yam bean. 2015 OAU Faculty Conference Proceedings (pp 071-078). Held at Conference Centre between 21^st and 22^nd September, 2015.

(xli) Adeniran H.A, Sanda, D.A. and Abiose, S.H. (2015). Effects of ginger and xylopia on microbiological and physico-chemical characteristics of refrigerated catfish (Clarias lezera) during Storage. 2015 OAU Faculty Conference Proceedings (pp 0164-169). Held at OAU Conference Centre between 21^st and 22^nd September, 2015.