Member Profile
Membership type: full
Sherifah Monilola Wakil
Country of origin: Nigeria Currently in: Nigeria, Ibadan General field of specialization: Other-
Degrees
2006 Doctorate Other -
Current Research Activities
Fermentation and products development using microorganisms.
Publications resulting from Research:
1. Wakil, S.M., Onilude, A.A., Adetutu, E.M. and Ball, A.S. (2008). PCR-DGGE fingerprints of microbial successional changes during fermentation of cereal-legume weaning foods. African Journal of Biotechnology Vol. 7. No. 24: 4643 – 4652
2. Wakil, S.M., and Oyinlola, K.A. (2011). Diversity of pectinolytic bacteria causing soft Rot disease of vegetables in Ibadan, Nigeria. Journal of Applied Biosciences Vol. 38: 2540 –2550
3. Mbah, E.I. and Wakil, S.M. (2012). Elimination of bacteria from in vitro yam tissue culture using antibiotics. Journal of Plant Pathology Vol. 94. No. 1: 53 – 58
4. Wakil, S.M. and Kazeem, M.O. (2012). Quality assessment of weaning food produced from fermented cereal-legume blends using starters. International Food Research Journal Vol. 19. No. 4: 1679 – 1685
5. Wakil S. M. and Alao O. K. (2013). Microbiological and nutritional qualities of Moringa oleifera supplemented and fermented weaning blends. Journal of Science Research Vol. 12: 73 – 84.
6. Wakil, S. M and C. E. Alagbe (2017).Effect of processing methods on microbiological and nutritional qualities of tigernut – fortified weaning food. Advances in Food Sciences, Vol. 39. No.2: 48-56
7. Wakil, S. M, Aladekoyi, O. J, Fasiku, S. A. and Adenipekun, C. O. (2017). Production of bioethanol from lignocellulosic materials. Nigerian Journal of Science, Vol. 51. No.1: 23-35
8. Wakil, S. M; Eyiolawi, S. A., Salawu, K. O. and Onilude, A. A. (2017). Degradation of polycyclic aromatic hydrocarbons and aroma oxidation of fermented locust bean seeds ‘iru’ by laccase enzyme produced by Kluyveromyces dobzhanskii DW1 and Pichia manshurica DW2. Microbiology Research Journal International, Vol. 19. No.4: 1-13.
9. Wakil, S. M and Ola, J. O. (2018). Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures. Food and Nutrition Science, Vol. 9:1444-1457.
10. Wakil, S. M.; S. A. Eyiolawi, K. O. Salawu and A. A. Onilude (2019). Decolourization of synthetic dyes by laccase enzyme produced by Kluyveromyces dobzhanskii DW1 and Pichia manshurica DW2. African Journal of Biotechnology, Vol. 18 No.1: 1-11.
Dada, M. T and Wakil, S. M. (2019). Screening and Characterisation of Keratin-Degrading Bacillus sp. from Feather Waste. Biotechnology Journal International, Vol. 23 No.1: 1-12.
Current profession
Current professional activities type:ResearchTeachingMy research area has been on products development with much emphasis on weaning food development from cereals and bioconversion of wastes to useful products like bioethanol, enzymes etc. I focused on the ability of microorganisms to produce enzymes (Keratinase, Laccasse, Dextranase, Tannase) using readily available wastes. My study tends to proffer cheap and readily available sources of microbial enzymes that are ecologically sustainable and can be use in important biotechnological and industrial processes.
