• Home
  • Idowu-Adebayo Folake
Idowu-Adebayo Folake

Idowu-Adebayo Folake
Federal University Oye, Oye-Ekiti, Nigeria · Food Science and Technology

PhD in view

About

16
Publications
5,651
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
58
Citations
Introduction
I have acquired some teaching and research experience in the university since 2011, I had industrial experience before then, at the cottage industry level and at the multinational industry level. I have an interest in adding value to neglected tropical crops to improve the youths and women livelihood in Nigeria. My PhD research at is on the enhancement of economic and health benefits to turmeric (Curcuma longa) to the turmeric growing communities of Ekiti state, Nigeria.
Education
March 2017 - March 2021
Wageningen University & Research
Field of study
  • Food Quality and Design
July 2010 - June 2013
University of Agriculture, Abeokuta
Field of study
  • Food Quality Control and Assurance

Publications

Publications (16)
Article
Full-text available
We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric anti...
Article
Mycotoxins are among the major food contaminants, especially in Africa and in many developing countries. Contamination by mycotoxins has greater consequences in terms of both human and animal health as well as economics of these countries. This phenomenon may impact negatively Africa’s food availability and food security scenarios. This review eval...
Article
Full-text available
Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries. The effect of enriching street-vended zobo drink (Hibiscus sabdariffa) with turmeric (Curcuma longa) was studied to assess the potential to increase healt...
Article
Full-text available
BACKGROUND Knowledge on food neophobia among African consumers is scarce. Yet a good understanding in this area is essential to support the acceptance of new foods, for instance, when fortifying familiar foods to improve the health and nutritional status of the populace. In this paper, food neophobia among Nigerian consumers was assessed by their a...
Article
Food safety is a global phenomenon. The public has become more concerned about the risks from food hazards in recent years. This study was carried out to evaluate polycyclic aromatic hydrocarbon profiles, microbial safety and heavy metal concentrations of smoke-dried grass cutter meat samples purchased from different processing and marketing center...
Article
This study was carried out to investigate polycyclic aromatic hydrocarbon profiles, chemical composition and acceptability of suya. Meats from cow, goat, sheep and chicken were processed into suya samples and analyzed to determine polycyclic aromatic hydrocarbon profile, proximate composition, quality indices and sensory values. The results showed...
Article
Objective This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high quality cassava composite flour. Method Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:...
Article
Full-text available
This study evaluated the nutritional composition, physico-chemical and sensory properties of 'Robo' (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared 'Robo' in...
Article
Full-text available
The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0....
Article
Full-text available
This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as contr...
Article
Full-text available
This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryza glaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun...
Article
Purpose - In recent times, Science and Technology has taken a front seat in revolutionizing agricultural production and food processing globally with noticeable impact on food, nutrition and family health. A critical review of genetically modified foods was undertaken and the use of genetically modified and biofortified crops for food security in d...
Article
Full-text available
This paper concerns the water vapor adsorption properties of starch-albumen powder (SAP), as a new product with many potential food processing applications. The adsorption data were generated at some practical storage temperatures (27, 35 and 40 °C) and water activities, aw (0.11-0.86) using gravimetric method. The data were fitted to some isotherm...
Article
Full-text available
Particle size of dikanut seeds milled using attrition and hammer mills were submitted for sensory evaluation in three ogbono soup formulations. Sensory attributes of the freshly prepared ogbono soup classified by the three formulas, percent dikanut concentration and temperature of soup preparation were assessed. Consumer test showed preference for...

Network

Cited By