Malomo Adekunbi Adetola

Experience

• –present
  Lecturer in Food Science and Technology, Obafemi Awolowo University

Education

• 2016 
  Obafemi Awolowo University, Ile - Ife, Nigeria, Ph.D/Food Science and Technology
• 2012 
  Obafemi Awolowo University, Ile - Ife, Nigeria, M.Sc./Food Science and Technology
• 2007 
  Ladoke Akintola University of Technology, Ogbomoso, Nigeria, B. Tech/ Food Science and Technology

Publications

• 2025
  Intelligent applications in high priority waste(s) collection and management for supporting ecological sustainability. In: Integrated biotechnological solutions for the treatment of industrial wastewater for a healthy and sustainable environment,
• 2025
  Gut dysbiosis and chronic diseases: Unraveling contributing factors, health implications, and therapeutic interventions,
• 2025
  ). Antimicrobial effects of orange peel essential oil in soy-acha yoghurt: A study on microbial load, physicochemical properties, and sensory qualities.,
• 2025
  Influence of bio and chemical preservatives on microbiological, sensory properties and antioxidant activity of ginger-flavoured plantain wine for food waste prevention strategy,
• 2025
  Sustainable Biotechnological Remedial Frameworks for the Rejuvenation of Heavily Polluted Environments. Chapter 10 In: Resources Recovery Potential from Solid Waste and Bioeconomy Model toward Sustainable Production and Responsible Consumption. ,
• 2024
  Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt produced from blends of maize-soybean. International Journal of Food Science and Applied Biotechnology,,
• 2024
  Biochemical and Functional Properties of Flour Produced from Acha and Iburu Grains.,
• 2024
  Preservative Potential of Aqueous Garlic Extract on the Biochemical Characteristics and Organoleptic Qualities of Functional Soymilk.,
• 2024
  Comparative effect of boiling, microwave and ultrasonic treatment on microstructure, nutritional and microbial quality of tofu,
• 2024
  Impact of Xylopia aethiopica powder on microbiological safety, biochemical characteristics and organoleptic properties of beverage produced from groundnut and rice “Kunnu gyada”,
• 2024
  Physico-chemical characteristics of biscuit produced from gluten-free amaranth and tigernut composite flour. Cibiniensis, Series E: Food Technology,
• 2024
  Utilization and application of bioactive compounds generated from Fish waste and byproduct as Functional Food Ingredient: A review. IOP Conference Series: Earth and Environmental Science,
• 2023
  Biochemical and sensory properties of tempeh as influenced by type of legumes and storage temperature. Acta Universitatis Sapientiae Agriculture and Environment,
• 2023
  ). The role of the orange-fleshed sweet potato (OFSP) as a dietary supplement".,
• 2023
  Application and acceptability of microbiomes in the production of Nigerian Indigenous foods: Drive towards responsible production and consumption: A Review. Preventive Nutrition and Food Science, 28(2): 108 – 120,
• 2023
  Biochemical and sensory characteristics of dairy-tigernut yoghurt using ginger as bio-preservative. The Proceedings of Faculty of Agriculture conference, Nnamdi Azikiwe University, Nigeria. 223 – 229. ,
• 2023
  Sensory profiling of plantain-lima bean momo (a Nigerian food pudding) using chemometric approach. Croatian Journal of Food Science and Technology,
• 2022
  ). Effect of turmeric on the quality of canned African catfish in tomato sauce during storage at 25°C and 45°C. ,
• 2022
  Modelling and Prediction of hydrolysis index of gluten-free cookies from cardaba banana starch via-a-vis response surface methodology and support vector machine.,
• 2021
  Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum,
• 2021
  The role of Nutraceutical fruit drink on neurodegenerative diseases: a review. ,
• 2020
  The Effect of Substitution of Acha (Digitaria exilis) and Soybean on the Chemical Composition and Sensory properties of Maize Masa,
• 2020
  ). Effect of Ginger Extract on the Viability of Lactic Acid Bacteria and Sensory Characteristics of Dairy Yoghurt and Soy Yoghurt. ,
• 2020
  ). Effect of Preservative and Storage Condition on Microorganisms in Nigerian Unripened Cheese (wara),
• 2020
  Use of Principal Component Analysis and Agglomerative Hierarchy Clustering to Study the Relationship between Alpha Amylase and Starch during Fermentation of ogi from maize, Sorghum and Acha,
• 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,
• 2019
  Protein Quality and Functional Properties of Masa Produced from Maize, Acha and Soybean. ,
• 2019
  ). Effects of Substitution of Acha and Soybean on Αlpha - Amylase Activity, Sugars and Total Free Amino Acid during Production of Maize Masa.,
• 2018
  Microbiological Changes during the Production of Maize-Acha Masa Fortified with Soybean.,
• 2016
  Effect of Pasteurisation and Selected Chemical Preservatives on Fura de Nunu during Storage.,
• 2012
  Effect of Some Preservation Techniques on the Microbiological Characteristics of Fura de Nunu during Storage. Ife Journal of Technology,

Professional Memberships

• : Nigerian Institute of Food Science and Technology (MNIFST: 06/3804/SM)
• American Society for Microbiology (ASM ID: 54501388)
• Organization for Women in Science for the Developing World (OWSD: 5174)