Samuel A. O. Adeyeye

Samuel A. O. Adeyeye
Hindustan Institute of Technology and Science | Hindustan University · Department of Food Technology

PhD (Abeokuta)
World's Top 2% Scientist, 2023 & 2024. Associate Editor, Frontiers in Sustainable Food Systems

About

152
Publications
251,348
Reads
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Introduction
My research focus is on Sustainable Development Goal (SDG) 2 aims to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030. The triple burden of malnutrition – undernutrition, hidden hunger and overweight – threatens the survival, growth and development of children and young people. My contributions to this goal are through sound application of science and technology principles to processing and distribution of wholesome and health-promoting foods.
Additional affiliations
December 2010 - December 2016
Federal University of Agriculture
Position
  • Researcher
November 2017 - December 2020
Ton Duc Thang University
Position
  • Researcher
Description
  • Research and Development in Food Processing, Food Quality Control, Food Microbiology, Food Biotechnology and Food Safety
January 2011 - October 2016
Federal University of Agriculture
Position
  • PhD in Food Processing and Storage Technology
Education
December 2010 - December 2016
Federal University of Agriculture
Field of study
  • Food Processing & Storage Technology
September 1994 - July 1997
University of Ibadan
Field of study
  • Food Technology
October 1987 - December 1992
Federal University of Agriculture
Field of study
  • Food Science and Technology

Publications

Publications (152)
Article
Full-text available
A study was carried out to investigate the effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. One hundred samples of fresh fish were obtained from 20 different fishing communities/processing centers. The fresh fish samples were divided...
Article
Full-text available
This study was carried out to have a critical overview of traditional fish smoking in Africa. Fish is highly susceptible to deterioration without any preservative or processing measure, and due to its chemical composition, fish is a perishable food material, and its flavor and texture change rapidly during storage after death. Fish harvesting, hand...
Article
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Purpose – This paper aims to take a critical review of traditional fish processing in Nigeria. Design/methodology/approach – A critical review of traditional fish processing in Nigeria was undertaken. FindingsFish is one of the protein foods that need careful handling. Due to poor handling, about 30-50 per cent of fish harvested are wasted in Niger...
Article
Full-text available
This study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato flour was done at 10–100%. Values of bulk density, water binding capacity, dispersability of flour samples, swelling power of starches, starch content, sugar content,...
Article
Full-text available
This study was carried out to assess the quality attributes, polycyclic aromatic hydrocarbon (PAH), and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria. Fresh Guinean barracuda fish (60) samples were obtained from 20 different fish-processing centers. The fresh fish samples were smoked with traditiona...
Article
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This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed that an increase in the fermentation period resul...
Conference Paper
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This study was carried out to examine the range of PAHs in grilled and barbecued chicken from Chennai Metroplis, Tamil Nadu State, India using gas chromatography mass spectrophotometry (GC-MS). Freshly prepared samples of grilled chicken (20) were obtained from four (4) different grilling/barbecuing processing centres in Chennai Metroplis (Padur BS...
Conference Paper
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This study was carried out to produce and analyze the phytochemicals in powdered Ormocarpum sennoides leaves that have been flavoured using cocoa powder. Samples of Ormocarpum sennoides leaves powder with cocoa powder were prepare with following formulations; S1-100% leaf powder and 0% cocoa powder (S1), 90% leaf powder and 10% cocoa powder (S2), 8...
Article
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Nanosensors have become an indispensable tool in the food sector due to their specificity and sensitivity. The biosensor consists of a transducer coupled with a biorecognition component to transform biological signal into digital signal. Nanobiosensors have been widely used for sensing toxic chemicals such as pesticide residues and pathogenic micro...
Article
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This study was carried out to evaluate rheological properties and quality characteristics of dried ogi supplemented with date flour as sugar substitute. Dried ogi supplemented at varying proportions with date flour (90:10, 80:20, 70:30, 60:40 and 50:50) was evaluated for chemical composition, functional, pasting properties and rheological propertie...
Conference Paper
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Growing demand for gluten-free, vegan, and vegetarian foods are a concern. Developments of new functional and value-based foods are broadly accepted in the market. As malnutrition still being a concern it is important to formulate nutritious and affordable functional foods. Cookies being ready-to-eat, easy to store and carry makes it ideal to enric...
Conference Paper
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The study aimed at substituting jackfruit seed in place of chickpea in preparation of hummus and assessment of quality attributes of the jackfruit seed hummus. Jackfruit seeds were boiled for 1 hour at 100° C in order to reduce its alkaloid and oxalate content. Boiled jackfruit seeds were used for hummus production and jackfruit seed hummus samples...
Conference Paper
Full-text available
One of the recent developments in the food industry includes functional food products. At present, the market crawls with comestibles like novel functional foods and beverages as it is widely accepted by the consumers. The consumers are now becoming conscious and aware on the relationship between the food being consumed and its effect on health. Th...
Conference Paper
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Millet, a versatile and nutrient-rich ancient grain, has gained considerable attention in recent years due to its health benefits and sustainable cultivation practices. This review investigates the use of millet for chocolate production, aiming to develop a novel and nutritious confectionary option. The research into millet chocolate has revealed p...
Conference Paper
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According to the United Nations' Committee on World Food Security, based on the 1996 World Food Summit, defined food security as "a situation when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life". Various regimes in...
Chapter
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Sugar is derived from two main plant sources: sugar beets and sugar cane. As one of the oldest commodities in the world, sugar is produced in over 120 countries and close to 80% of sugar comes from sugar cane, with sugar beets accounts for remainder. As at 2020, Brazil with production of 39.5 million tons is currently the largest producer of sugar...
Chapter
The development and manufacture of antimicrobial packaging to prevent food deterioration during storage, therefore extending shelf life and minimising waste, has been a top priority of the food industries. In this context, electrospinning technology in developing nanofiber for food application is playing a critical role. Antimicrobial compounds are...
Article
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Postbiotics are an emerging field in gut and gastroenterological research. Despite it being a vast field, limited scientific research has been conducted on this topic. Postbiotics are functional bioactive compounds generated in the cell wall matrix during fermentation that may be used to promote health. Postbiotics play a critical role in human imm...
Article
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Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and re...
Article
Full-text available
Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and re...
Article
Purpose The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute. Design/methodology/approach Cookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and...
Conference Paper
Full-text available
This study was carried out to investigate the effect of smoking conditions on some quality attributes of smoked catfish (Clarias gariepinus). Sixty samples of fresh catfish were purchased at Odogunyan market, Ikorodu, Nigeria. The samples were divided into four equal portions and smoked. Smoked samples were analyzed for free fatty acid (FFA), thiob...
Conference Paper
Full-text available
This study was carried out to evaluate the nutritional quality of roasted red rice - germinated chickpea composite flour. Red rice samples were roasted at 85 OC for 15 mins and chickpea samples were germinated for 24 and 48 hours after 12 hours soaking. Germinated chickpea flour and red rice flour was combined in the ratio 0.6 cup (91g) and 0.3 cup...
Conference Paper
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This study was done to prepare cookies from composite flour made from refined wheat, almond and flaxseed flours. Cookies were produced with partial replacement of refined wheat flour (RWF) with almond flour (AF) and flaxseed flour (FS) at 100%, 90%, 80%, 70% and 60% with AF and FS in same ratio. The cookies were prepared using the standard techniqu...
Conference Paper
Full-text available
The study was carried out to determine the microbiological quality and safety of smoked catfish (Clarias gariepinus) during storage. Sixty samples of fresh catfish were purchased at Odogunyan market, Ikorodu. The samples were divided into four portions vis-a-vis samples smoked with wood for 1h and 30 min at 120oC (ADF), samples smoked with wood for...
Article
Full-text available
Background: This study was carried out to investigate the effect of smoking conditions on the quality attributes and consumer acceptability of the smoked catfish (Clarias gariepinus). Methods: The samples were divided into four equal portions and smoked. Sample FAD: smoked with charcoal for 2 hrs at 89°C; Sample SPA: smoked with charcoal for 2 hrs...
Article
Full-text available
Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Des...
Article
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Foods are complex biological substances that are obtained from animal or plant origin and because of that they contain high moisture contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different techniques of drying food and optimization of drying parameters to obtain good and acceptable...
Article
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The review was carried out to create awareness among individuals, government and non-governmental organizations on the roles of complementary foods for growth and development of infants in developing countries. Literature on complementary foods was critically assessed. Breast milk and complementary foods have been responsible for optimal growth and...
Article
Full-text available
Background: This study was carried out to evaluate the quality of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.). Methods: Bread samples were produced from blends of wheat flour and date flour at varying proportions of (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Proximate com...
Article
This study was carried to investigate the quality of bread produced from blends of wheat–watermelon seed flour at varying proportions of 100% WF, 97.5% WF:2.5% WSF, 95.0% WF:5.0% WSF, 92.5% WF:7.5% WSF and 90.0% WF:10.0% WSF, respectively. Functional and pasting properties of the flour samples were determined. Proximate composition, color, vitamins...
Article
Functional foods contain health-promoting ingredients, which make them beneficial to humans and potentially help in disease prevention or treatment. The demand for functional foods is growing not just in the developed regions, but also in the developing regions of the world such as in Africa due to heightened consumer awareness on the role of foods...
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
This review examines the nexus of poverty, malnutrition and diseases in Africa, the challenges, implications and their mitigation. The paper takes a critical look at available literatures on the primary causes, modes, implications and solutions to the problems of poverty, malnutrition and diseases in Africa continent. Poverty and malnutrition are o...
Article
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This study evaluates the quality of blends of fermented cassava flour (Lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flour in ratio 90:10 (CPF), 80:20 (CPP), 70:30 (PCF), 60:40 (FCP), 50:50 (PCA), with cassava flour (CFM...
Article
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This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence o...
Article
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This review assesses applications of nano-materials in food packaging. The review also discusses the features and uses of major nano-materials that are commonly used in food and food products packaging. Migration research, consumer safety issues, and public health concerns are also discussed. Nano-materials particularly nanoparticles due to their m...
Chapter
Food contamination by mycotoxins has continued to be a public health issue and the challenge is due to poor storage conditions of agricultural produce that encourages fungal infestation and subsequent mycotoxin contamination of food in most African countries and other tropical countries. This study aimed to review mycotoxins in foods and their impl...
Article
The study assessed microbial safety and polycyclic aromatic hydrocarbon concentrations (PAHs) of intermediate moisture smoked African giant snail (Achatina achatina) meat. Snail samples were smoked after treatments with 25% glycerol, 0.5% potassium sorbate and 3% NaCl. One hundred (100) smoked snail samples were used for the analysis. Four (4) samp...
Article
This study was undertaken to assess polycyclic aromatic hydrocarbon (PAH) and heavy metal concentrations of commercial grilled meat (suya) and smoked catfish (Clarias gariepinus Burchell, 1822) from South-West, Nigeria. A total of 100 samples of grilled meat and 100 samples of smoked catfish were collected purposively from five major cities in Sout...
Article
The phenomenon of polycyclic aromatic hydrocarbons (PAHs) in processed meats and meat products has been a serious concern to scientists in the last few decades. This study investigates PAHs formation and mitigation in processed meats and meat products. Common carcinogenic PAHs are Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Benzo[b]fluorant...
Conference Paper
Full-text available
Snails belong to the Phyllum Mollusca, an invertebrate animal group with a shell. Other members of this group are slugs, mussels, squid and cuttlefish. Different species of snails have been identified and these include Achatina achatina, Achatina fulica, and Archachatina marginata. However, in West Africa, the common edible snails are the African g...
Conference Paper
Full-text available
Bread is a fermented confectionary product obtained mainly from wheat flour, water, yeast and salt by a series of processes involving mixing, kneading, proofing, shaping and baking [1]. Wheat flour, the basic ingredient in bread production is imported into Nigeria involving huge expenditures of foreign exchange leading to high cost of the bread, [5...
Conference Paper
Full-text available
Snails belong to the Phyllum Mollusca, an invertebrate animal group with a shell. Other members of this group are slugs, mussels, squid and cuttlefish. Different species of snails have been identified and these include: Achatina achatina, Achatina fulica, and Archachatina marginata. However, in West Africa, the common edible snails are the African...
Conference Paper
Full-text available
Snails belong to the Phyllum Mollusca, an invertebrate animal group with a shell. Other members of this group are slugs, mussels, squid and cuttlefish. Different species of snails have been identified and these include: Achatina achatina, Achatina fulica, and Archachatina marginata. However, in West Africa, the common edible snails are the African...
Conference Paper
Full-text available
Snails belong to the Phyllum Mollusca, an invertebrate animal group with a shell. Other members of this group are slugs, mussels, squid and cuttlefish. Different species of snails have been identified and these include: Achatina achatina, Achatina fulica, and Archachatina marginata. However, in West Africa, the common edible snails are the African...
Article
Prebiotics are known for their health benefits to man, including reducing cardiovascular disease and improving gut health. This review takes a critical assessment of the impact of dietary fibers and prebiotics on the gastrointestinal microbiota in vitro. The roles of colonic organisms, slow fermentation of prebiotics, production of high butyric and...
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
Purpose This study aims to review processing and utilization of snail meat in alleviating protein malnutrition in Africa. Most countries in Africa are faced with a major challenge of protein malnutrition as a result of high cost of animal proteins. This has encouraged more research works in the use of wild or game meat to meet the much-needed anima...
Chapter
Full-text available
Article
This study assessed the polycyclic aromatic hydrocarbon (PAH) concentrations and heavy metal profile of traditional drum-smoked and convective kiln-smoked Bonga shad and Nigerian tongue sole. Forty samples of fresh Bonga shad and Nigerian tongue sole were purposively collected from twenty processing centers in Lagos State. The samples were divided...
Conference Paper
Full-text available
Introduction Bread is a delicacy and a well acceptable conventional baked product all over the world. Traditionally, wheat (Triticum aestivum) flour is major ingredient used in bread preparation. Also, there has been increase in demand for bread in Nigeria and other African countries in the last three decades. However, most of these African countri...
Conference Paper
Full-text available
In many developing countries, malnutrition especially protein malnutrition is very common among all age groups. In many of these developing countries, wildlife could serve as an important source of the highly desired animal protein [1]. Many of these nations with abundant varieties of wildlife resources could help in supporting the protein intake o...
Article
Full-text available
This study evaluate the physicochemical properties, rheological characteristics, and consumer acceptability of Jam produced from blend of carrot (CT) and cucumber (CB),sweetened with honey at varying proportions : C10 (100% CT), C91 (90% CT, 10% CB) , C82 ( 80%CT, 20% CB), C73(70% CT, 30%CB), C64 (60%CT, 40%CB), C55 (50%CT, 50%CB, C46 (40% CT, 60%...
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 aimed at evaluating the influence of moringa seed flour at varying proportion (0, 5, 10 and 15%) on thermo-physical, functional and rhelogical properties and sensory attributes of fermented maize flour (ogi) and ogi-pap. The specific heat capacity and density of the Moringa-ogi flour ranged from 459.1-710.5J/g/k and 625-1333.3Kg/m3,...
Article
Purpose Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their...
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
Full-text available
Recently, research focus is on phyto-plants with their health benefits. This study, therefore, was carried out to produce and evaluate the quality and acceptability of tiger nut milk flavoured with Moringa oleifera leaf extract. Milk was prepared from tiger nut and blended with Moringa extract in ratios 95:5, 90:10 and 85:15 respectively while 100%...
Article
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The provision of safe, nutritious and healthy foods forms part of the focus for Sustainable Development Goal worldwide. This study examined the quality of palm oil obtained from major markets in Mainland Area, Lagos State, Nigeria. Two hundred samples (one hundred samples per batch) used for this research work were obtained in the month of January...
Article
Full-text available
This study was conducted to investigate the chemical, functional, pasting and sensory properties of breadfruit-wheat composite flours and its cake making potentials using standard and analytical methods. Composite flour of wheat/breadfruit at different substitution ratios of (100:0%), 90:10%, 80:20%, 70:30%, 0:100%) were used to bake cake. The resu...
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
Purpose - Fishes are important sources of good and high quality protein in developing countries. Spoilage and keeping quality of fish especially in the tropics is temperature dependence as high temperature and relative humidity accelerate the process of spoilage and fish keeping quality. Fish dehydration removed moisture and extended the shelf life...
Article
Objective: Polycyclic aromatic hydrocarbons (PAHs) are well researched chemicals in foods that have been found to exhibit mutagenic and carcinogenic potentials. This study examined available literature on polycyclic aromatic hydrocarbons in foods, sources, effects and remediation. Method: Available literature on polycyclic aromatic hydrocarbons in...
Article
Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food production, processing and distribution. This study assessed the presence of aflatoxigenic fungi and mycotoxins in foods, occurrence, control, soc...
Article
Full-text available
This study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine max) flour blends. White sorghum and yellow soy-beans were soaked and fermented separately for 24 h, 48 h, and 72 h respectively at 27 ± 2°C with 0 h as cont...
Article
This review was carried to assess the occurrence and nature of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in cooked meat products. HCAs are a group of mutagenic compounds detected in cooked meats, especially well-done meats. HCAs are formed as a result of reactions between amino acids and creatine at high temperatures of...
Article
Aims and background: Fish serves as a good source of dietary protein which is very inexpensive in relation to other animal protein foods. Fish is a cheap source of animal protein and it is an excellent component of human diet. This study assessed the effects of smoking methods and natural spices on studied parameters and consumer acceptance of smo...