Dr IKUJENLOLA, Abiodun Victor

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Dr IKUJENLOLA, Abiodun Victor

Senior Lecturer/Acting Head

PUBLICATIONS

Thesis/ Dissertations:

(i)    B.Sc. Thesis (1992).    Production of Starch and Flour (Lafun) from Cassava Chips

(ii)      M.Sc. Thesis (1999).   Development and Nutritional assessment of weaning food

from germinated cereal and legume grains.

(iii)  Ph.D. Thesis (2010).   Effects of Malting and Fermentation on the Nutritional Qualities of

Complementary Foods Produced from Maize varieties and Soy bean Grains.

 

Published Journal Articles

  1. Ikujenlola, A. V. and Fashakin, J. B. (2005). The physico – chemical properties of a Complementary diet prepared from vegetable proteins. Journal of Food, Agriculture and Environment. 3 (3 & 4): 23-26. www.world-food.net. Finland.
  2. Ikujenlola, A. V. and Fashakin, J. B. (2005). Bio-assay assessment of a Complementary diet prepared from vegetable proteins. Journal of Food, Agriculture and Environment. 3 (3 & 4): 20-22. www.world-food.net. Finland.

iii.    Ikujenlola, A. V. and Opawale, B. O. (2007).  Effects of processing on the yield and physico – chemical properties of cassava products. Advanced Material Research. 18 &19:  165-170. doi:10.4028/ www.scientific.net/AMR.18-19.165. Switzerland.

 

  1. Ikujenlola, A. V. and Omosuli, S. V. (2009). Dehydrated cassava chips utilization in starch and Garri production. Advanced Material Research. 62–64: 203-207. doi:10.4028/ www.scientific. net/AMR.62-64.203. Switzerland.

 

  1. Adetuyi, F. O., Badejo, O. F., Ikujenlola, A. V. and Omosuli, S. V. (2009). Storage influence on the functional properties of malted and unmalted maize (Zea mays L. ssp mays ) Soybean (Glycine max L. merrill) flour blends. African Journal of Food Science. 3(2): 056-060. doi: 10.5897/AJFS. Mauritius.

 

  1. Lawson, S. O., Ikujenlola, A. V., Ologunagba, F. O. and Ojomo, A. O. (2010). A Review on the Challenges and Prospects of solvent extraction of soybean oil and meal in Nigeria. International Journal of Pure and Applied Sciences. 3 (5):17-22. Nigeria.

 

vii.     Giwa, E. O. and Ikujenlola, A. V. (2010). Quality characteristics of biscuit produced from composite flours of Wheat and Quality protein maize. African Journal of Food Science and Technology. 1 (5): 115-119. doi: 10.14303/ajfst. New Jersey, USA

 

viii.    Ikujenlola, A. V. and Oguntuase, S. O. (2012). Nutritional Evaluation of Complementary Foods Produced from Malted Maize and Soy bean Concentrate Blends.  Ife Journal of Technology.21 (2): 25-29. http://www.ijtonline.org. Nigeria

 

  1. Ikujenlola, A. V., Oguntuase, S. O. and Omosuli, S. V. (2013). Physico-Chemical Properties of Complementary Food from Malted Quality Protein Maize (Zea mays L.) and Defatted Fluted Pumpkin Flour (Telfairia occidentalis Hook, F). Food and Public Health 3 (6): 323-328. doi: 10.5923 /j.fph.20130306.09.http://www.sapub. org. USA

 

  1. Ikujenlola, A. V. and Adurotoye, E. A. (2014). Evaluation of Quality Characteristics of High Nutrient Dense Complementary Food from Mixtures of Malted Quality Protein Maize (Zea mays L.) and Steamed Cowpea (Vigna unguiculata). Journal of Food Processing and Technology, 5: 291-296. doi:10.4172/2157-7110.1000291.USA.

 

  1. Abiose, S. H. and Ikujenlola, A. V. (2014). Comparison of chemical composition, Functional Properties and Amino Acids Composition of Quality protein maize and common maize. African Journal of Food Science and Technology.5 (3): 81-89. doi:http:/dx.doi.org/10.14303/ajfst.2014. 024. New Jersey, USA

xii.     Ikujenlola, A. V. (2014).  Chemical and Functional Properties of Complementary Blends from malted and unmalted Acha (Digitaria exilis), Soybean (Glycine max) and defatted Sesame (Sesamun indicum L.) Flours. African Journal of Food Science. 8 (7): 361-367. doi: 0.5897/ ajfs2014.1173. Mauritius.

 

xiii.    Abiose, S. H., Ikujenlola, A.V., Abioderin F. I. (2015). Nutritional Quality Assessment of           Complementary Foods produced from Fermented and Malted Quality Protein Maize fortified with Soy bean flour. Polish Journal of Food Science and Nutrition. 65 (1): 50-57.doi:10.1515/pjfns-2015-0004. http://journal.pan.olsztyn.pl. Poland.

 

xiv.    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.  Croatia Journal of Food Science and Technology, 8 (1) 1- 9. doi: 10.17508/CJFST.2016.8.1.01. Croatia.

 

  1. xv. Ikujenlola, A.V. (2016). Quality and In vivo Assessment of Precooked Weaning Food From Quality Protein Maize, Soy Bean and Cashew Nut Flour Blends, Croatian Journal of Food Technology, Biotechnology and Nutrition 11 (1-2), 49-57. Published by Croatian Society of Food Technologist, Biotechnologists and Nutritionists; Zagreb. Croatia. https://hrcak.srce. hr/167472.

 

xvi.    Ikujenlola, A.V., Ahmida A.F., Gbadamosi O.S. (2017). Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends. Journal of Food Chemistry and Nanotechnology, 3(1): 24-30. http://dx.doi.org/10.17756/jfcn.2017-033.

 

xvii.   Bala, F.E., Ikujenlola, A.V. and Omobuwajo, T.O. (2017) Effect of processing on the heavy metal contents of Sarotherodon galilaeus, Tilapia zillii, and Clarias gariepinus from two water bodies in Osun State, Nigeria. Journal of Food processing and Preservation, 42:e13493. https://doi.org/10.1111/jfpp.13493 ifst-Wiley library.

 

xviii.   Gbadamosi, S.O., Ahmida, A. F. and Ikujenlola, A. V. (2018). Assessment of the anti- nutrients, functional and physicochemical properties of acha (Digitaria exilis) flour and kariya (Hildergardia barteri) protein concentrate blends. Ife Journal of Technology, Vol. 25(1), 20-27. Nigeria

 

xix. Ikujenlola, A.V. and Ogunba, B.O. (2018) Potential Complementary food from quality protein maize (Zea may L.) supplemented with sesame (Sesanum indicum) and mushroom (Oudemansiella radicata). Journal of Nutrition and Food Science. doi:10.4172/2155-9600.1000698. USA

 

  1. Bala, E.F., Ikujenlola, A.V. and Omobuwajo, T.O. (2018) Effect of Processing on the Proximate Composition and Changes in Heavy Metal Concentrations during Storage of selected Fish Species in Osun State. International Journal of Aquaculture, 8(15): 112-120. doi: 10.5376/ija.2018.0015. Canada.

 

*xxi  Ikujenlola, A. V. and Abiose, S. H. (2019) Chemical Composition and Amino acids

Profiles of Complementary blends developed from Malted and Fermented Quality Protein

Maize enriched with Soybean Flours. Annals. Journal of Food Science and Technology. Vol  

       20, Issue 2, 251-259. Brazil.

 

*xxii Ikujenlola, A.V., Adurotoye, A.E. and Adeniran, H.A. (2019). Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean (AYB), Soybean and Coconut milk Analogues. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY 147. Vol. XXIII, no. 2:147-156.  doi:10.2478/aucft-2019-0018. Romania

xxiii  Akinyele, O. F., A. V. Ikujenlola and T. O. Omobuwajo (2020). Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and
breadfruit (Artocarpus altilis) blends. Acta Univ. Sapientiae, Alimentaria, 13: 51-68
DOI: 10.2478/ausal-2020-0003. Romania

 

*xxiv.  Akinyele, O. F., A. V. Ikujenlola and T. O. Omobuwajo (2020). Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and Breadfruit (Artocarpus altilis) blends, Acta Univ. Sapientiae, Alimentaria, 13: 32-50. doi: 10.2478/ausal-2020-0002. Romania

 

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

 

*xxvi. Ikujenlola, A.V., Aluko E.O., Gbadamosi, S.O. and Adeyemi, D.O. (2020). Biological and Histopathological Assessments of Kariya Seed subjected to various Heating and Biochemical Processes. Integrative Food Nutrient and Metabolism, 7:1-7. doi: 10.15761/IFNM.1000290

 

*xxvii. Gbadamosi, S. O., Aluko, E. O., and Ikujenlola, A.V. (2020). Effect of Heat treatment and Biochemical process on Chemical composition and Functional properties of Kariya (Hildegardia bateri) seeds. Integrative Food Nutrient and Metabolism, 7:1-9. doi: 0.15761/IFNM.1000291.

 

*xxviii. Ikujenlola A. V. and T. S. Adekoya (2020). Nutritional status and feeding habits of females in public and private Universities in Osun state, Southwestern, Nigeria. Heliyon– Elsevier 6: e05023 https://doi.org/10.1016/j.heliyon.2020.e05023

 

*xxix. Ikujenlola, A.V. and Onireti, F.M. (2020). Biological Assessment of Ready-To-Eat Flaked Breakfast Cereal Produced from Malted Quality Protein Maize (Zea Mays), Cowpea (Vigna unguiculata L. Walp) and Garden Egg (Solanum Melongena). Food Science and Nutrition Technology, 5(4): 000222. doi: 10.23880/fsnt-16000222

 

*xxx. Onireti, F. M. and Ikujenlola, A.V. (2020). Nutrients, antinutrients and amino acids profile of malted quality protein maize (Zea Mays L.) based ready-to-eat breakfast cereal fortified with vegetable biomaterials. Croatian Journal of Food Science and Technology.12 (2): 1-10 DOI: 10.17508/CJFST.2020.12.2.15.

 

*xxxi. Alaka, F.T., A. V. Ikujenlola and O. P. Bamidele (2020). Nutritional composition of formulated complementary food produced from blends of malted and unmalted yellow maize (Zea mays), soybean (Glycine max), and tiger nut (Cyperus esculentus) flour. Croatian Journal of Food Science and Technology.12 (2): 1-10 DOI: 10.17508/CJFST.2020.12.2.14.

 

*xxxii. Ojedokun F.O., Ikujenlola, A.V., Abiose, S.H. (2020). Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends. Scientific Journal of Food Science and Nutrition. 6(1): 011-019. doi: 10.37871/sjfsn.id28. USA.

*xxxiii. Osungbade, O. R., Gbadamosi, S.O. and Ikujenlola, A.V. (2020). Statistical modelling and optimization of extraction condition for protein isolate production from kersting’s groundnut using response surface methodology. Ife Journal of Technology. Vol 27(1): 40-46.

*xxxiv. Akinwotu, K.O., Taiwo, K.A. and Ikujenlola, A.V. (2020) Production and Storage Stability of Processed Cassava-Mash Extrudates Enriched With Desiccated Coconut and Cocoa Powder. Food Science and Nutrition Technology, 5(6): 000243(1-15).

*xxxv. Osungbade, O. R., Ikujenlola, A.V. and Gbadamosi, S.O. (2021). Influence of kersting’s groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice. Heliyon- Elsevier (7): e06246. https://doi.org/10.1016.j.heliyon.2021.e026246

Published Refereed Conference Proceedings:

xxxvi. Ikujenlola, A.V. (2015). High nutrient dense pasta from quality protein maize, sorghum and water melon seed flour: Chemical composition, In-vitro protein digestibility and sensory properties. Proceedings of the 2015 Annual Conference of Faculty of Technology Obafemi Awolowo University, Ile-Ife held on 21-25th September, 2015. Nigeria.

 

xxxvii. Taiwo, K. A., O. I. Raji, A. V. Ikujenlola, W. A. Adebayo (2018). Production of Biscuits from Quality Protein Maize enriched with Dried Fluted Pumpkin Leaves and Cocoa Powder. Presented at the 2018 ASABE Annual International Meeting Sponsored by ASABE Detroit, Michigan July 29-August 1, 2018. doi: https://doi.org/10.13031/aim.20. 1800353. USA.

 

*xxxviii. Ikujenlola, A.V., F. O. Ojedokun and S.H. Abiose (2019). Functional and physico-chemical properties of malted amaranth and roasted sesame flour blends: potential breakfast meal base Proceedings of the 2019 Annual Conference of Faculty of Technology Obafemi Awolowo University, Ile-Ife held on 24-27th September, 2019 Nigeria.

 

Manuscripts Submitted for Publication                                                          (03)

 

ii). Gbadamosi, S.O., Ikujenlola, A.V. and Osungbade, O. R. (2020). Functional properties of protein concentrate, isolates, and hydrolysates produced from kersting’s groundnut seeds. Italian Journal of Food Science.

 

iii). Ikujenlola, A.V. and Onireti, F.O. (2021). Functional Properties and Sensory Characteristics of Flour Blends and Flaked Breakfast Cereal produced from Quality protein maize (Zea mays L.) fortified with vegetable biomaterials. Croatian Journal of Food Science and Technology.

 

CURRENT RESEARCH ACTIVITIES

(a). Development of high fibre breakfast meal production from cereal and vegetable

(b). Utilization of Amaranth, Soy bean and Maize in Complementary food production.

(c). Utilization of non-gluten flour for Breakfast meal and cake production

(d). Development of low calorie breakfast meal from quality protein maize, cowpea and

garden egg

(e). Utilisation of Sweet Potato in breakfast meal production

(f). Utilization of rice, ginger and soybean in breakfast meal manufacture