Full Member
Adedayo Adeboye
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
Nigerian Institute of Food Science and Technology
Degrees:
2016
Adedayo Adeboye > Degrees
Engineering sciences
Publications resulting from Research
(a) JOURNAL ARTICLES:
(i) Koledoye, A. O. and Akanbi C. T. (2013). Optimization of process conditions for dehulling and softening of locust bean (Parkia biglobosa, Jacq. Benth) seeds prior to fermentation in Iru production. International Journal of Postharvest Technology and Innovation, Vol 3, No 2, pp 123 – 139.
(ii) Koledoye, A. O. and Akanbi C. T. (2015). Functional and Sensory Properties of Fermented Locust Bean Seeds using Optimized Pre-fermentation Conditions. Ife Journal of Technology, Vol 23(2), pp 36 -39.
(iii) Adeboye, A. O., Bolaji, T. A. and Fatola, O. L. (2016). Nutritional Composition and Sensory Evaluation of Cookies made from Wheat and Palm Weevil Larvae Flour Blends. Annals, Food Science and Technology, Vol 17(2), pp 543-547.
(iv) Adeboye, A. O., Akanbi, C. T. and Igene, J. O. (2017). Optimization of Drying-Infusion-Drying Processes in Kilishi Production. Journal of Applied Life Sciences International, Vol 12(4), pp 1-16.
(b) CONFERENCE PROCEEDINGS:
(i) Bolaji, O. A., Oroniran, O. O. and Koledoye, A. O (2015). Effect of Cooking and Simulated Digestion on Bioactive Compounds of Antioxidant Capacity of Processed Amaranth Grains. 12th International Conference on Engineering and Food, Canada.
(i) Koledoye, A. O. and Akanbi C. T. (2013). Optimization of process conditions for dehulling and softening of locust bean (Parkia biglobosa, Jacq. Benth) seeds prior to fermentation in Iru production. International Journal of Postharvest Technology and Innovation, Vol 3, No 2, pp 123 – 139.
(ii) Koledoye, A. O. and Akanbi C. T. (2015). Functional and Sensory Properties of Fermented Locust Bean Seeds using Optimized Pre-fermentation Conditions. Ife Journal of Technology, Vol 23(2), pp 36 -39.
(iii) Adeboye, A. O., Bolaji, T. A. and Fatola, O. L. (2016). Nutritional Composition and Sensory Evaluation of Cookies made from Wheat and Palm Weevil Larvae Flour Blends. Annals, Food Science and Technology, Vol 17(2), pp 543-547.
(iv) Adeboye, A. O., Akanbi, C. T. and Igene, J. O. (2017). Optimization of Drying-Infusion-Drying Processes in Kilishi Production. Journal of Applied Life Sciences International, Vol 12(4), pp 1-16.
(b) CONFERENCE PROCEEDINGS:
(i) Bolaji, O. A., Oroniran, O. O. and Koledoye, A. O (2015). Effect of Cooking and Simulated Digestion on Bioactive Compounds of Antioxidant Capacity of Processed Amaranth Grains. 12th International Conference on Engineering and Food, Canada.
- 2017 Akure Humboldt Kolleg. “Functional Foods: For Effective Health Care Delivery”.
2025
Federal University of Technology, Akure, Nigeria- 2015 Annual Obafemi Awolowo University, Faculty of Technology International Conference. “Technology and Innovation for Human and Resource Development”.
2025
Obafemi Awolowo University, Ile-Ife, Nigeria