Full Member
Subuola Fasoyiro
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
Nigerian Institute of Food Science and Technologists
Degrees:
2004
Doctorate Other
Ph.D in Food Technology
Publications resulting from Research
Fasoyiro, S.B (2015). Pigeon pea: processing, nutritional composition, products and recipes. Lambert Publishing House, Deutschland, Germany, 63pp.
Fasoyiro, S.B., Farinde, E. O., Arowora, K., A., Ajani A. O., Adeola A., Olanipekun, O.T., Ejigbo E., Oyedokun , M.O., Adebayo, A.K., Ashaye, O.A. (2019). Pigeon pea Utilization: A recipe book (for home use and cottage industries). ISBN -978-97 50216-6-0, IAR&T Publication Unit, Ibadan, Oyo State, Nigeria. pp71.
Fasoyiro, S.B., Ajibade, S.R. Omole, A.J., Adeniyan, O.N. and Farinde, E.O. (2006). Proximate, minerals and antinutritional factors of some underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 36 (1):18-23 (U.K.).
Fasoyiro, S.B., Obatolu, V.A., Ashaye, O.A., Adeojo, E.A. and Ogunleti, D.O. (2009). Chemical and sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice dawadawa. Nigerian Food Journal 27 (2): 150-159 (NIGERIA).
Fasoyiro, S.B. Arowora, K.A., Ajani A.O. (2017). Storage and sensory properties of maize- pigeon flour blends cold-pressed into dried and fried snacks. Journal of Food Processing and Preservation 41 (4) 1-7 (USA).
Fasoyiro, S.B. Gourama, H. and C.N. Cutter (2017). Stability and safety of maize-legume fortified flours stored in various packaging material. European Food Research Technology 243 (10) 1861-1868 (USA).
Fasoyiro, S.B., Farinde, E.O., Oyedokun, M.O. (2019) Nigeria. Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria. Greener Journal of Agricultural Research 9:32-36.
Fasoyiro S.B., Farinde E.O., Olanipekun, O.T., Ejigbo, E.O., Ashaye, O.A. and Obatolu V.A. (2019). The utilization and nutrition potential of neglected underutilized species of legumes in enhancing food security. Moor Journal of Agricultural Research 20 (2);119-126 (NIGERIA).
Fasoyiro, S.B., Farinde, E. O., Arowora, K., A., Ajani A. O., Adeola A., Olanipekun, O.T., Ejigbo E., Oyedokun , M.O., Adebayo, A.K., Ashaye, O.A. (2019). Pigeon pea Utilization: A recipe book (for home use and cottage industries). ISBN -978-97 50216-6-0, IAR&T Publication Unit, Ibadan, Oyo State, Nigeria. pp71.
Fasoyiro, S.B., Ajibade, S.R. Omole, A.J., Adeniyan, O.N. and Farinde, E.O. (2006). Proximate, minerals and antinutritional factors of some underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 36 (1):18-23 (U.K.).
Fasoyiro, S.B., Obatolu, V.A., Ashaye, O.A., Adeojo, E.A. and Ogunleti, D.O. (2009). Chemical and sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice dawadawa. Nigerian Food Journal 27 (2): 150-159 (NIGERIA).
Fasoyiro, S.B. Arowora, K.A., Ajani A.O. (2017). Storage and sensory properties of maize- pigeon flour blends cold-pressed into dried and fried snacks. Journal of Food Processing and Preservation 41 (4) 1-7 (USA).
Fasoyiro, S.B. Gourama, H. and C.N. Cutter (2017). Stability and safety of maize-legume fortified flours stored in various packaging material. European Food Research Technology 243 (10) 1861-1868 (USA).
Fasoyiro, S.B., Farinde, E.O., Oyedokun, M.O. (2019) Nigeria. Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria. Greener Journal of Agricultural Research 9:32-36.
Fasoyiro S.B., Farinde E.O., Olanipekun, O.T., Ejigbo, E.O., Ashaye, O.A. and Obatolu V.A. (2019). The utilization and nutrition potential of neglected underutilized species of legumes in enhancing food security. Moor Journal of Agricultural Research 20 (2);119-126 (NIGERIA).
Nigerian Women in Agricultural Research and Development (NiWARD) Conference
2025
IAR&T, Ibadan, NigeriaAfrican Women in Agricultural Research and Development (AWARD) @ 10 Conference
2025
IAR&T, Ibadan, NigeriaHumanitarian Technology (HumTech) Conference
2025
Revre Hotel, Boston, MA, USAInternational Conference of Food Science and Nutrition
2025
London, UKFirst Food and Environment Conference
2025
Lyndhurst Park Hotel, Southampton, UKNigerian Women in Agricultural Research and Development (NiWARD) Conference
2025
Ibadan, NigeriaAfrican Women in Agricultural Research and Development (AWARD) @ 10 Conference
2025
Nairobi, KenyaHumanitarian Technology (HumTech) Conference
2025
Boston, USASecond Food Security Conference
2025
Cornell University, Ithaca, USAInternational Conference of Food Science and Nutrition
2025
London, UKFirst Food and Environment Conference
2025
Southampton, UKSecond International Conference of Food Science and Nutrition
2025
University of Chester, Chester, UK