Michael Afolabi

• PhD (Food Technology)
• Associate Professor at Bowen University

The study investigated the use of the near-infrared hyperspectral imaging (NIR-HSI) technique (932 – 1721 nm) to rapidly evaluate the starch, sugar, and amylose content of fresh, intact yam tubers and the textural qualities of boiled yam. These quality characteristics often influence consumers’ and farmers’ acceptance of new yam varieties. Traditio...

Yams (Dioscorea spp.) are important food and commercial crops in West African countries. They contribute significantly to global food production and provide dietary energy. The quality of yam food products depends on specific internal and external parameters, such as the DMC and other biochemical traits. However, measuring these traits can be chall...

Hyperspectral Imaging (HSI) combined with Machine Learning provides a rapid and accurate method for evaluating the Dry Matter Content of intact yam tubers. This non-destructive technique is valuable for yam breeders and food scientists, contributing to improved quality assessment in crop breeding programs.

This study focuses on date fruit, an underutilized but nutritionally rich resource, as a potential substitute for refined sugar in chocolate production. With 0%, 50%, 75%, 87.5%, and 100% sugar replacement and using standard methods, quality attributes of chocolate produced were datermined. The ranges of values obtained were: carbohydrate:(57.48-63...

Yams (Dioscorea spp.) are important food and commercial crops in West African countries. They contribute significantly to global food production and provide dietary energy. The quality of yam food products depends on specific internal and external parameters, such as the DMC and other biochemical traits. However, measuring these traits can be chall...

Health conscious consumers are investing in food products containing functional ingredients. The study investigates the effect of addition of selected plant extracts on phytochemical, antioxidant activity, physicochemical and consumer acceptability of yoghurt. Yoghurts were produced from 70% raw cow milk and 30% skimmed milk powder with 10% (v/v) o...

Chemical, physico-chemical and sensory properties of yoghurt and yoghurt simulates produced from blends of cow milk and coconut milk were investigated to produce a value-added product from the blends. Cow milk and coconut milk were blended in ratios 100:0; 80:20; 60:40; 50;50; 40:60; 20:80 and 0:100. Colour, pH, titratable acidity (TTA), proximate...

The antioxidant activities of Moringa oleifera seed and leaf ethanol extracts on crude groundnut oil were investigated. The objective of this study was to evaluate the peroxidation-inhibiting power of Moringa oleifera seed and leaf extracts on crude groundnut oil using the Schaal oven storage test. Groundnut oil samples o containing the extracts in...

Plantain (Musa paradisiacal) flour (PF) was mixed with the yam(Dioscorea rotundata) flour (YF) in the ratios 5:95, 10:90, 15:85 and 20:80 to produce pounded yam 'simulate' when reconstituted in hot water. The proximate compositions, functional properties and consumers acceptability of the yam flour (YF) and the plantain flour (PF) blends were deter...

A -day sensitization workshop was organized on career choices in S&T with case study in food science and technology for secondary school science students. The objectives of the workshop were to assess the knowledge of the students on science and technology, food science and technology as a career and entrepreneurship opportunities in food science a...

A -day sensitization workshop was organized on career choice in sciences and technology with case study in food science and technology for secondary school science students. The objectives of the workshop were to assess the knowledge of the students on science and technology, food science and technology as a career and entrepreneurship opportunitie...

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed t...