Full Member
Oyekemi Popoola
Membership since:
2025
Field of activity:
Awards
Other Memberships/Affiliations
Nigerian Institute of Food Science and Technology
Degrees:
2015
Master Agricultural Sciences
Food Science and Technology
Publications resulting from Research
Published Journals
i. John-Dewole, O.O. and Popoola, O.O. (2013). Effects of Variations of the Ratio of Sorghum Malt with Sweet Potato Flour on the Quality of Glucose Syrup Produced Through Enzyme Conversion Activity of Sorghum Malt. International Journal of Biochemistry Research & Review. 3(3), pp. 200-205.
ii. Malomo, O.O. and Popoola, O.O. (2017). Evaluation of the Efficiency of a Designed and Fabricated Microfermenter for The Production of Banana Wine. International Journal of Research in Engineering and Advanced Technology. 5(4), ISSN: 2320 – 8791.
iii. Ogundahunsi, O.E., Popoola, O.O. and Akangbe, O. E. (2021). Development of a Simple, Low-Cost Groundnut Oil Expeller. Journal of Food Processing and Technology. 12 (6), 1-5.
iv. Olawoye, B. and Popoola, O.O. (2021). Modelling and prediction of hydrolysis index of gluten-free cookies made from cardaba banana starch vis-à-vis response surface methodology and support vector machine. Proceedings of National Academy of Science. 14 (2).
v. Olawoye, B., Popoola, O.O., Gbadamosi S.O. and Akanbi, C.T. (2022). Modifying cooking starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach. Proceedings of National Academy of Science. 14 (2).
vi. Olawoye, B., Fagbohun, O., Popoola, O.O., Gbadamosi S.O. and Akanbi, C.T. (2022). Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. International Journal of Biological Macromolecules. DOI: 10.1016/j.ijbiomac.2021.12.134.
vii. Popoola, O.O. (2022). Phenolic compounds composition and in vitro antioxidant activity of Nigerian Amaranthus viridis as affected by autoclaving and germination. Measurement Food. Volume 6, pp. 100028; ISSN: 2772-2759.
viii. Popoola-Akinola O.O., Temiloluwa Joy Raji. and Babatunde Olawoye. (2022). Lignocellulose, dietary fibre, inulin and their potential application in Food. Heliyon, DOI:10: 1016/j.heliyon.2022e1
0459.
i. John-Dewole, O.O. and Popoola, O.O. (2013). Effects of Variations of the Ratio of Sorghum Malt with Sweet Potato Flour on the Quality of Glucose Syrup Produced Through Enzyme Conversion Activity of Sorghum Malt. International Journal of Biochemistry Research & Review. 3(3), pp. 200-205.
ii. Malomo, O.O. and Popoola, O.O. (2017). Evaluation of the Efficiency of a Designed and Fabricated Microfermenter for The Production of Banana Wine. International Journal of Research in Engineering and Advanced Technology. 5(4), ISSN: 2320 – 8791.
iii. Ogundahunsi, O.E., Popoola, O.O. and Akangbe, O. E. (2021). Development of a Simple, Low-Cost Groundnut Oil Expeller. Journal of Food Processing and Technology. 12 (6), 1-5.
iv. Olawoye, B. and Popoola, O.O. (2021). Modelling and prediction of hydrolysis index of gluten-free cookies made from cardaba banana starch vis-à-vis response surface methodology and support vector machine. Proceedings of National Academy of Science. 14 (2).
v. Olawoye, B., Popoola, O.O., Gbadamosi S.O. and Akanbi, C.T. (2022). Modifying cooking starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach. Proceedings of National Academy of Science. 14 (2).
vi. Olawoye, B., Fagbohun, O., Popoola, O.O., Gbadamosi S.O. and Akanbi, C.T. (2022). Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. International Journal of Biological Macromolecules. DOI: 10.1016/j.ijbiomac.2021.12.134.
vii. Popoola, O.O. (2022). Phenolic compounds composition and in vitro antioxidant activity of Nigerian Amaranthus viridis as affected by autoclaving and germination. Measurement Food. Volume 6, pp. 100028; ISSN: 2772-2759.
viii. Popoola-Akinola O.O., Temiloluwa Joy Raji. and Babatunde Olawoye. (2022). Lignocellulose, dietary fibre, inulin and their potential application in Food. Heliyon, DOI:10: 1016/j.heliyon.2022e1
0459.
Contribution to Books:
i. Oluwajuyitan, T. D., Kadiri, O., Origbemisoye, B.A., Fagbohun, O.F., Popoola, O.O and Olawoye, B. (2021). Cereal grain: A Vehicle for Improved Healthy Living. IntechOpen.
ii. Olawoye, B., Popoola O., Kadiri O., Akinsola J.E.T. and Akanbi, C.T. (2021). Machine learning and its application in food processing and preservation: In Artificial Intelligence and Smart Agriculture: Technology and Application. CRC (Taylor and Francis).
Articles Accepted for Publication:
i. Olawoye, B., Fagbohun, O.F., Popoola, O., Kadiri, O. And Fawale, O.S. (2022). Optimizing digested starch and starch digestibility index of cardaba banana revealed a multiphasic starch digestogram. Carbohydrate Polymer: Application and Technology (Elsevier) (under review).
ii. Pigmented Cereals and Millets. Bioactive Profile and Food Applications. Food Chemistry, Function and Analysis (2022).
Manuscript Submitted for Publication:
i. Popoola, O. O., and Ogudahunsi, O. E. (2021). Economic Evaluation of Plantain chips. Turkish Journal of Food and Agriculture.
ii. Olawoye, B., Fagbohun O.F., Popoola O., Akinsola J.E.T. and Akanbi, C.T. (2021). A supervised machine learning approach for the prediction of ‘’antioxidant activities of Amaranthus viridis seed. Computer and Electronics in Agriculture.
Papers and work in progress:
i. That we may eat and be healthy: A case of slowly digestible cookies.
ii. Modelling in vitro starch digestibility of gluten-free cookies made from Cardaba banana starch. A comparison between monophasic and multiphasic approaches.
iii. Heat-moisture enhanced the thermal stability of slowly digestible and resistant starch of cardaba banana: A supervised machine learning approach.
iv. Does Cardaba banana starch complexed with different hydrocolloids exhibit multiphasic digestogram?
v. Big data and its emergence in Food science and Technology.
Current Research Activities:
i. Application of Data Science and Chemometrics in Food Science and Technology.
ii. Structural, Textural, Thermal and Rheological Characterization of Endogenous Polysaccharide extracted from Chrysophylum albidum as gum base Food Applications.
iii. Starch modification of indigenous cereal and tubers crops and their application as bio- functional foods.
i. Oluwajuyitan, T. D., Kadiri, O., Origbemisoye, B.A., Fagbohun, O.F., Popoola, O.O and Olawoye, B. (2021). Cereal grain: A Vehicle for Improved Healthy Living. IntechOpen.
ii. Olawoye, B., Popoola O., Kadiri O., Akinsola J.E.T. and Akanbi, C.T. (2021). Machine learning and its application in food processing and preservation: In Artificial Intelligence and Smart Agriculture: Technology and Application. CRC (Taylor and Francis).
Articles Accepted for Publication:
i. Olawoye, B., Fagbohun, O.F., Popoola, O., Kadiri, O. And Fawale, O.S. (2022). Optimizing digested starch and starch digestibility index of cardaba banana revealed a multiphasic starch digestogram. Carbohydrate Polymer: Application and Technology (Elsevier) (under review).
ii. Pigmented Cereals and Millets. Bioactive Profile and Food Applications. Food Chemistry, Function and Analysis (2022).
Manuscript Submitted for Publication:
i. Popoola, O. O., and Ogudahunsi, O. E. (2021). Economic Evaluation of Plantain chips. Turkish Journal of Food and Agriculture.
ii. Olawoye, B., Fagbohun O.F., Popoola O., Akinsola J.E.T. and Akanbi, C.T. (2021). A supervised machine learning approach for the prediction of ‘’antioxidant activities of Amaranthus viridis seed. Computer and Electronics in Agriculture.
Papers and work in progress:
i. That we may eat and be healthy: A case of slowly digestible cookies.
ii. Modelling in vitro starch digestibility of gluten-free cookies made from Cardaba banana starch. A comparison between monophasic and multiphasic approaches.
iii. Heat-moisture enhanced the thermal stability of slowly digestible and resistant starch of cardaba banana: A supervised machine learning approach.
iv. Does Cardaba banana starch complexed with different hydrocolloids exhibit multiphasic digestogram?
v. Big data and its emergence in Food science and Technology.
Current Research Activities:
i. Application of Data Science and Chemometrics in Food Science and Technology.
ii. Structural, Textural, Thermal and Rheological Characterization of Endogenous Polysaccharide extracted from Chrysophylum albidum as gum base Food Applications.
iii. Starch modification of indigenous cereal and tubers crops and their application as bio- functional foods.
3rd NAS Annual Scientific Conference. Science and Technology innovations for National Growth and Development.
2025
Air force Conference Centre, Abuja, Nigeria.Conference on How to Generate Funding to support Aflatoxin Mitigation.
2025
Stone hedge Hotel, Abuja, Nigeria. Intensive capacity development programme on “Effective Online Testing” .
2025
First Technical University, Ibadan, Oyo State, Nigeria.Olawoye B., Fagbohun O.F., Popoola O., Gbadamosi O.S. and Akanbi, C.T. (2021). Modelling in vitro starch digestibility of gluten-free cookies made from Cardaba banana starch. A comparison between monophasic and multiphasic approaches.
2025
Presented at 3rd Pharma-Food Congress Functional Foods and Phytomedcine: Healthy eating, a key strategy in a post-COVID 19 Era.Olawoye, B., Popoola. O.O. and Afolayan, A. F. Techno Economic assessment of Kunu-zaki drink packaged in tetra pack. 3rd NAS Annual Scientific Conference. Science and Technology innovations for National Growth and Development.
2025
Air force Conference Centre, Abuja, Nigeria.Olawoye, B., Popoola. O.O. and Akanbi, C.T. Machine learning approach for the prediction of percentage succinylation and reaction and reaction efficiency succinate anhydride modified cardaba banana starch.
2025
Air force Conference Centre, Abuja. Nigeria.46th Annual Conference & Annual General Meeting of the Nigerian Institute of Food Science and Technology (NIFST). Advancing National Development, Wealth Creation and Food Security Through Food Processing and Preservation.
2025
National Centre for Human Development, Opposite Central Bank of Nigeria (CBN), Tafawa Balewa Way, Central Business District, Abuja., Nigeria. 2nd IFT- NIFST Online Seminar organized by The International Division of Institute of Food Technologists (IFT, USA) under the Relief and Development Project in Partnership with Nigerian Institute of Food Science and Technology (NIFST) .
2025
Zoom. Role of Food Safety in Strengthening Food System Confirmation.The role of Food Safety in Strengthening Sustainable Food Systems:
2025
University of Ibadan, Ibadan, Oyo State, Nigeria.2nd Edition Workshop on Artificial Intelligence and Clean Energy
2025
First Technical University, Ibadan, Oyo State, Nigeria.