Dr GBADAMOSI Saka Olasunkanmi

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PUBLICATIONS

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

Contribution to Books:

(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.

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-

(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

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-

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) Adebayo, W.A., Ogunsina, B.S. and Gbadamosi, S.O. (2015): The effect of

cold- pressing and solvent extraction on some characteristics of kariya

(Hildergadia barteri) seed oil. Nutrition and Food Science 45 (4): 625-633.

(xxv) 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

(xxvi) 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

(xxvii) Osunbitan, S.O., Taiwo, K.A. and Gbadamosi, S.O. (2015): Effects of

different processing methods on the anti-nutrient contents in two improved

varieties of cowpea. American Journal of Research Communication. 3(4): 74-

(xxviii) 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

(xxix) 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

(xxx) 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

(xxxi) 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.

(xxxii) Famuwagun, A. A. and Gbadamosi S. O. (2016). Studies on The

Proximate Composition, Functional Properties and Effect of pH and Salt

Concentrations on Some Functional Properties of Ackee Apple Aril Flours. Ife

Journal of Science, 18(3).

(xxxiii) Gbadamosi, S. O. and Famuwagun, A. A. (2016). Studies on the

Proximate, Anti-Nutritional and Antioxidant Properties of Fermented and

Unfermented Kariya (Hildergardia barterii) Seed Protein Isolates. Journal of

Food Processing and Technology, 7(9). DOI: 10.4172/2157-7110.1000618

(xxxiv) Babatunde Stephen Oladeji, Oluwatoyin Ajoke Irinkoyenikan, Olasunkanmi

Saka Gbadamosi, Samson Ishola Ibironke, Charles Taiwo Akanbi and Kehinde

Adekunbi Taiwo (2016). Comparative Analysis Of Physico-Chemical Properties

and Amino Acids Profile of Three Tropical Maize Hybrid Cultivars in Nigeria.

Nutrition & Food Science 46 (5): 695-705. DOI 10.1108/NFS-10-2015-0120

(xxxv) K. A. Taiwo, S. O. Gbadamosi, E. O. Izevbekhai and A. A. Famuwagun, R. O.

Ajani1 and C. T. Akanbi (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

(xxxvi) Oseni Kadiri , Charles T. Akanbi, Babatunde T. Olawoye and Saka O.

Gbadamosi (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, https://doi.org/10.1080/10942912.2016.1230874

(xxxvii) Oseni Kadiri, Gbadamosi Olasunkanmi Saka, Babatunde Olawoye and Charles

Taiwo Akanbi (2016). Changes in Total Phenolic and Protein Contents during

Production of Protein Isolates from Carica papaya (Pawpaw) Seeds. Turkish

Journal of Agriculture-Food Science and Technology, 4(11): 1006-1013

(xxxviii) Babatunde T. Olawoye and Saka O. Gbadamosi (2017). Effect of different

treatments on in vitro protein digestibility, antinutrients, antioxidant properties

and mineral composition of Amaranthus viridis seed. Cogent Food &

Agriculture 3: 1296402. http://dx.doi.org/10.1080/23311932.2017.1296402

( XXXIX) Abiodun Victor Ikujenlola*, Adedoyin Fikayo Ahmida and Olasunkanmi Saka

Gbadamosi (2017) Nutritional Quality and Safety Assessment of Complementary

Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia

barteri) Protein Concentrate Blends. J Food Chem Nanotechnol 3(1): 24-30.

http://dx.doi.org/10.17756/jfcn.2017-033

( XL) Gbadamosi Saka Olasunkanmi, Fasuan Temitope Omolayo*, Omobuwajo

Taiwo Olusegun (2017). Fatty acid profile, physico-chemical and functional

properties of oil and protein isolate simultaneously extracted from sesame

(sesamum indicum) seed. Annals. Food Science and Technology 18 (1) 1-10

( xLi) 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

( xLii) 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

(XLiii) Oluwatoyin A. Oladeji, Kehinde A. Taiwo, Saka O. Gbadamosi,, Babatunde S.

Oladeji and Mofoluwake M. Ishola (2017). Studies on Chemical Constituents and

Nutrients Bioavailability in Moringa oleifera Leaf and Seed. Journal of Scientific

Research & Reports 14(1): 1-12

( XLiv) A.R. Gbadegesin, S.O. Gbadamosi and T.V. Odunlade (2017). Physicochemical

and sensory properties of pineapple flavoured roselle powders. Cogent Food &

Agriculture (2017), 3: 1292833 http://dx.doi.org/10.1080/23311932.2017.1292833

( xlv) 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

(xlvi) Famuwagun, A. A., Taiwo, K. A. Gbadamosi S. O Oyedele, D. J., Aluko,

E. and Adebooye, O. C. (2017). Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols. Hindawi,

Journal of Food Quality, Willey Publications Article ID 2159183, 14 pages

https://doi.org/10.1155/2017/2159183

(xlvii) Odunlade T. V., Famuwagun, A. A., Taiwo, K. A. Gbadamosi S. O, Oyedele, D. J.

and Adebooye, O. C. (2017). Chemical Composition and Quality Characteristics of

Wheat Bread Supplemented with Leafy Vegetable Powders. Hindawi, Journal of Food

Quality, Willey Publications. Article ID 9536716

https://doi.org/10.1155/2017/9536716

(xlviii) Gbadamosi, S. O., Famuwagun A. A. and Nnamezie, A. A. (2018). Effects of

Blanching with Chemical Preservatives on the Functional and Antioxidant Properties

of Fluted Pumpkin Leaf. Nigerian Food Journal, 36(1): 45-57.

(xlix) Famuwagun A. A., Odunlade T.V., Taiwo, K.A., Gbadamosi, S. O., Oyedele D.J. and

O.C. Adebooye (2019). Some Chemical Compositions and Sensory Properties of

Wheat Bread Fortified with Fluted Pumpkin Leaf Slurry. Acta Horticulturae, 1238.

ISHS 2019. Doi 10.17660/ActaHortic.2019.1238.13

(L) Odunlade T.V., Famuwagun A. A., Taiwo, K.A., Gbadamosi, S. O., Oyedele D.J.,

Aluko, R. E. and O.C. Adebooye (2019). Development of Maize Ogi Powder

Fortified with Polyphenolic Rich Extract from Fluted Pumpkin Leaves. Acta

Horticulturae, DOI: 10.17660/ActaHortic.2019.1238.11

(Li) Akanbi C. T., Oseni Kadiri, and Gbadamosi, S. O. (2019). Kinetics of starch digestion

in native and modified sweet potato starches from an orange fleshed cultivar.

International Journal of Biological Macromolecules, 134 (2019) 946–953

(Lii) Nnamezie, A. A., Famuwagun, A. A. and Gbadamosi S. O. (2019). Changes in

Nutritional and Sensory Properties of Fluted Pumpkin Leaves. Annals of Food Science

and Technology, 20(1): 1-17.

(Liii) Gbadamosi S. O., Famuwagun, A. A. and Nnamezie, A. A (2019). Effect of Blanching

with Chemical Preservatives on Functional and Antioxidant Properties of Fluted

Pumpkin (Telferia occidentalis) Leaf. Nigerian Food Journal, 36(1): 45-57.

(Liv) Olawoye, B. and Gbadamosi, S.O. (2020). Influence of processing on the physiochemical, functional and pasting properties of Nigerian Amaranthus viridis seed flour: A multivariate analysis approach. SN Applied Sciences. 2(4):607. https://dio.org/10.1007/s42452-020-2418-8.

(Lv) Olawoye, B., Gbadamosi, S. O., Otemuyiwa, I. O. and Akanbi, C. T. (2020). Improving the resistant starch in succinate anhydride-modified cardaba banana starch: A chemometrics approach. Journal of Food Preservation and Processing. https://doi.org/10.1111/JFPP.14686

(Lvi) Olawoye, B. and Gbadamosi, S. O. (2020). Sensory profiling and mapping of gluten-free cookies made from blends Cardaba banana flour and starch.Journal of Food Preservation and Processing.

https://doi.org/10.1111/JFPP.14643

(Lvii) Olawoye, B. and Gbadamosi, S. O. (2020). Digestion kinetics of native and modified cardaba banana starch: A biphasic approach. International Journal of Biological Macromolecules, 154: 31-38

(Lviii) Olawoye, B., Gbadamosi, S.O., Otemuyiwa, I.O., Akanbi, C.T. (2020). Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network. Heliyon 6(10), DOI:10.1016/j.heliyon.2020.e05117

(Lix) Olawoye, B., Fagbohun, O.F., Gbadamosi, S.O. and Akanbi, C.T. (2020). Succinylation improves the slowly digestible starch fraction of cardaba banana. A process parameter optimization study. Artificial Intelligence in Agriculture 4. DOI:10.1016/j.aiia.2020.09.004

(LX) Akinsola A. Famuwagun, Adeola M. Alashi, Olasunkanmi S. Gbadamosi, Kehinde A. Taiwo, Durodoluwa Oyedele, Odunayo C. Adebooye and Rotimi E. Aluko (2020). In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties. Polish Journal of Food and Nutritional Sciences. 70: 429–443. DOI:10.31883/pjfns/130401

(Lxi) Akinsola A. Famuwagun, Adeola M. Alashi, Olasunkanmi S. Gbadamosi, Kehinde A. Taiwo, Durodoluwa Oyedele, Odunayo C. Adebooye and Rotimi E. Aluko (2020). Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions. Journal of Food Biochemistry. DOI: 10.1111/jfbc.13396

(Lxii) Akinsola A. Famuwagun, Adeola M. Alashi, Saka O. Gbadamosi, Kehinde A. Taiwo, Durodoluwa J. Oyedele, Odunayo. Adebooye & Rotimi E. Aluko (2020) Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves, International Journal of Food Properties, 23(1): 955-970. DOI: 10.1080/10942912.2020.1772285

(Lxiii) Akinsola Albert Famuwagun and Saka Olasunkanmi Gbadamosi (2021). Nutritional Properties, Antioxidant and Enzyme Inhibitory Activities of Bread Sweetened with Date Fruit. Turkish Journal of Agriculture -Food Science and Technology. 9(1): 114-123. doi.org/10.24925/turjaf. v9i1.114-123.3742

Published Refereed Conference Proceedings:

(Lxiv) Irinkoyenikan O.A, Taiwo K.A and Gbadamosi S.O (2008). Studies on Fufu Production from

Cassava Chips. Conference (HUMBOLDT- KOIIEG). Food, Health and Environmental

Issues in Developing Countries: The Nigerian Situation Held at Obafemi Awolowo

University Conference Centre, August 3-7, 2008.

(Lxv) 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.

( Lxvi) 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