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Membership type: full

Adeola Ayano

Country of origin: Nigeria Currently in: Nigeria, Ota General field of specialization: Agricultural Sciences
Academic Background

Degrees

2018 Agricultural Sciences
Research and Profession

Current Research Activities

Agricultural Sciences

I am a Food Scientist with special focus on development and utilization of neglected, underutilized crops through product development into healthier, novel and consumer acceptable food products. I have interest in processing and promotion of underutilized tropical crops of sub-Sahara Africa origin with passion for value-added products. My M.Sc. research work included processing of Xanthosoma sagittifolium fermented flour with reduced calcium oxalate content (safe level). The research was successful. Processing method for fermented Xanthosoma sagittifolium was recommended. The outcome of the research was presented in two international conferences. My current research encompasses solving the processing challenges of bambara nut, diversifying its processing into specialized product that can be used in food fortification. This is part of collaborative research involving a Crop Scientist from Uganda and an Animal Scientist from Ghana. It is funded by International Foundation for Science (IFS), Sweden. Small holder farmers will be educated on the agronomy properties of the crop, the uses of its stem in animal feed and simple way of processing its seeds into specialized bambara nut meal for food fortification. In nearest future, I hope to engage in bambara seed promotional programme to encourage its utilization and cultivation by smallholder farmers especially women

Research Keywords: 
Bambara
Utilization
Fortification

Publications resulting from Research: 


Olorode, O.O, Idowu M.A., Bamgbose, A and Ayano, A.E. 2014 Chemical, phytochemical and functional properties of selected seeds’flours. International Journal of Nutrition and Food Sciences Volume 3 (6) 572 - 578

Ayano, A.E., Idowu, M.A, Shittu, T.A and Oguntona Clara R.B. 2013 Functional Properties and Sensory Quality of Fermented Cocoyam (Xanthosoma sagittifolium) Flour and its Cooked Paste. 3rd International Conference on Neglected and Underutilized Specie: for a Food-Secure Africa. Book of Abstracts pp153, Sept., 2013

Ayano, A.E., Idowu, M.A, Shittu, T.A and Oguntona Clara R.B. 2012 Process Technology and Chemical Composition of Fermented Cocoyam (Xanthosoma sagittifolium) Flour (elubo). 16th International Scientific Conference Proceedings on The Roots and Tubers of Development and Climate Change. Book of Abstracts pp 284, Sept., 2012



Current profession

Current professional activities type: 
Research
Teaching
Higher Education Study
I am a Senior Technologist in Central Research Laboratory, analysing various samples from the industries, government agencies and students. Discuss the result of the analyses and recommend according to appropriate standard. Very familiar with Hi- Tech equipment in the laboratory, including AAS, HPLC

Workshop and Conference Attended

2015 Federal University of Agriculture, Abeokuta Nigeria ILSI-UGL-FUNAAB Food safety and nutrition training course: Food safety for nutritionist s and other health professionals
2014 Oranmiyan Hall, Lagos Airport Hotel Ikeja, Nigeria Institute of Public Analyst of Nigeria Mandatory Training Workshop on Modern Trends in Analysis and Instrumentation.
2014 NAFDAC,office Osodi Nigeria Merk Millipore Training on Biomonitoring and Laboratory Water Technologies
2014 Bells University of Technology, Ota Nigeria African Roundtable on sustainable Consumption and Production (ARSCP) and Greener Environment Management/Support (GEMS) Initiative training on Sustainable Industrial Production
2013 Cotonou, Benin Republic West African Regional Training on Scientific Writing on Neglected and Underutilized Species
2013 Accra, Ghana 3rd International Bambara Groundnut Workshop and 3rd International Conference on Neglected and Underutilized Species: for a Food-Secure Africa
2013 Accra, Ghana 6th Africa Agriculture Science Week and International Foundation for Science: Collaborative Research Training Workshop for Early-Career Scientists across African
2012 University of Lagos, Nigeria 36TH Annual Conference of Nigerian Institute of Food Science and Technology
2012 Federal University of Agriculture, Abeokuta Nigeria 16th Tri-annual Conference of International Society for Tropical Roots Crops

Affiliations

Nigerian Institute of Food Science and Technology (NIFST)

Presentation given

2013
Ayano, A.E., Idowu, M.A, Shittu, T.A and Oguntona Clara R.B. 2012 Functional Properties and Sensory Quality of Fermented Cocoyam (Xanthosoma sagittifolium) Flour and its Cooked Paste.
Accra Ghana
Event: 3rd International Conference on Neglected and Underutilized Species
2012
Ayano, A.E., Idowu, M.A, Shittu, T.A and Oguntona Clara R.B. 2012 Process Technology and Chemical Composition of Fermented Cocoyam (Xanthosoma sagittifolium) Flour (elubo)
Federal University of Agriculture, Abeokuta Nigeria
Event: 16th Tri-Annual Conference of Society for Tropical Roots Crops
Prizes, Grants and Awards

Other Awards

Feb 2014
International Foundation for Science Collaborative Research
Utilization of improved bambara groundnut in food fortification and value added products
Oct 2014
World Bank Center of Ecellence in Agricultural Development and Sustainable Environment, PhD Study Scholarship