Olatunde Lawrence Otutu

• Doctor of Philosophy
• Senior Lecturer at Bamidele Olumilua University of Education Science and Technology

Irvingiagabonensis is a valuable food commodity in West and Central Africa, but post-harvest fungal contamination and mycotoxin accumulation pose significant challenges to itsquality and safety. This study investigated the effects of post-harvest temperature treatments(50, 60, 70, and 80°C) on fungal growth and mycotoxin levels in I. gabonensis ker...

The study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm water, sodium bicarbonate solution, wild fermentation. The untreated serv...

Producing bakery products with low glycemic index is expedient to replacing the consumption of foods, such as white bread, correlated with cardiovascular diseases. This research looked at the chemical, antioxidant, anti-diabetic, and sensory properties of bread made from a mix of wheat flour (WF), pretreated African yam bean (AYB) and Bambara groun...

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bea...

Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite...

Access to safe food is a basic individual right. Yet food borne disease represents a significant burden to public health throughout the world. Unsafe food can lead to a range of health problems including death while new threats to food safety are constantly emerging. Contamination can happen anywhere in the food supply chain. Sometimes environmenta...

Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80ºC for 10min. The...

Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80ºC for 10min. The...

Cookies quality produced from blends of wheat flour (WF) and malted barley bran (MBB) at different ratios of 100/0, 95/5, 90/10, 80/20 and 50/50% was investigated. The proximate, physical and sensory properties of the cookie samples were evaluated using standard laboratory procedures. Cookies with 100% wheat flour (WF) serves as a reference sample....

It is a known fact that antioxidant phytochemicals in foods have many health benefits including prevention of various diseases associated with oxidative stress such as cancer, cardiovascular disease, neuro-degeneration and diabetes. Watermelon seed constituents (whole meal, shelled and shells flours) were evaluated for phytochemical components and...