AFOLABI Michael Olutoyin

AFOLABI Michael Olutoyin, PhD

Senior Lecturer

Biography

Education

  • Ph.D., Food Technology, University of Ibadan, Ibadan, 2010
  • M.Sc. Food Technology, University of Ibadan, Ibadan 2005
  • B.Sc. Food Science and Technology, Obafemi Awolowo University, lle-Ife, 1985

Publications

  • 1. Afolabi Michael Olutoyin. Antimicrobial, antioxidative, anti-browning and food preservative properties of bio active components of Aframonumdanielli leaf and flower. Ph.D. Thesis, University of Ibadan 2010.
  • 2. Afolabi Michael Olutoyin. “Food Preservative and flavoring effects of Aframonum.danielli on biscuits. M.Sc Thesis, University of Ibadan, 2005.
  • 3. Afolabi Michael Olutoyin.. Malting Characteristics of five maize varieties. B.Sc Thesis, University of Ife, 1985
  • 4. Olutoyin Afolabi and Gabriel O. Adegoke (2013). The genus Aframomum and Cardamons In: Adegoke G.O.(Ed). Aframomum danielli Components and bioactivities in food Systems Germany, Deutschland Laplambert pp. 7-16
  • 5. Babarinde, G.O. Fasoyiro, S.B. Afolabi, M.O. and Adegoke, G.O. (2013) Phytochemical profiles of seeds, flower, leaves, stem and root of Adanielli in;Adegoke, GO. (Ed). Aframonum danielli Components and bioactivities in Food systems. Germany, Deuschland. Lap Lambert pp.27-3
  • 6. Afolabi, M.O. and Adegoke, G .O. (201 3). Component analysis of flower, leaf stem and root of Adanielli. In: Adegoke G.O.(Ed). Aframomumdanielli: components andbioactivities in food systems. Germany, Deutschland. Lap Lambert Pp.42—56.
  • 7. Adegoke, G.O., Afolabi M.O. Babarinde, G. O., Fasoyiro, S.O.Letuma, P., I.,Lekota, M. and Molapo, S. (2013). Antimicrobial and preservative activities of Adanielli in food matrices, In: Adegoke G.O. (Ed). Aframomun danielli: Components andbioactivities in food systems. Germany, Deutschland. Lap Lambert pp.57—65.
  • 7. Adegoke, G.O., Afolabi M.O. Babarinde, G. O., Fasoyiro, S.O.Letuma, P., I.,Lekota, M. and Molapo, S. (2013). Antimicrobial and preservative activities of Adanielli in food matrices, In: Adegoke G.O. (Ed). Aframomun danielli: Components andbioactivities in food systems. Germany, Deutschland. Lap Lambert pp.57—65.
  • 8. Adegoke, G.O., Afolabi, M.O. Fasoyiro, S.O., Babarinde, G.O., Ntakatsane, M P. and Skura, B.J.). (20013). Antioxidant and antibrowning activities of Adanielli, In:Adegoke G. O. (Ed). Aframomum danielli: components and bioactivities infood systems. Germany, Deutschland, Lap Lambert pp. 57-65.
  • Adegoke, GO., Felix, 0. ltviehurhoma anti Afolabi, - M.O. (2015). African cardamom (Aframomum danielli) oil. In: Preedy V.R.(Ed). Essential oils inFood Preservation, Flavour and Safety. London, Academic press,
  • Afolabi, M.O.. Adegoke, G.O., and Mathooko, F.M. (2011) “Phytochemical characterization of the extracts of Aframomum danielli flower, leaf, stem and root’. African Journalof Agricultural Research, 6 (1): 97 101.
  • Afolabi, M.O.. and Adegoke, G.O. (2011) “Mineral contents, Proximate composition and photochemistry of A framomum danielli flower, leaf stem and root’’, Journal of Applied and Environmental Sciences. 6(3):66 -- 71.
  • Afolabi, M.O., Adegoke, G.O., Olunlade, B.A., Adeola, A.A. and Ibitoye, W.O,(2012) ‘‘The inhibition of Aflatoxin production from Aspergillus parasiticus NRRI.2999 by ethanol extract of Afromomum danielli flower’. Journal of AgriculturalResearch and Development, 11(2): 349—352.
  • Adeola, A.A., Olunlande, B.A., Afolabi, M.O., and lbitoye, W.O. (2012) ‘‘A comparative evaluation of’ the physical and chemical properties of ‘Tamarind (Tamarindus indical) in Nigeria’’. Journal of Agricultural Research and Development.11(1): 151—158.
  • Ibitoye, W.O., Afolabi, M.O., Otegbayo, B.O., and Akintola, A.C. (2013) ‘‘Preliminary studies of the chemical composition anti sensory properties of’ sweet potato starch-wheat flour blend noodles’’. Nigerian Food Journal. 31(2):48—5 I
  • Afolabi, M.O. and Adegoke, G.O. (2014) “Antioxidative and flavoring effects of A. danielli on biscuits’’. African Journal of Food Science, 8(4):200—203.
  • Adeola, A.A ., Olunlade, B. A., and Afolabi, M,O (2015) ‘‘Effect of Pigeon Pea Flour Addition on the Chemical, Antinutritional and Sensory Properties of Gurundi (A wheat—based snack)’. Nigerian Journal of Nutritional Sciences. 26(l).
  • Afolahi, M.O., Ibitoye, W.O, and Agbaje, A.F. (2015 ) Evaluation of Nutritional and Sensory Properties of Cocoa Pulp Beverage Supplemented with pineapple juice’’. Journal of Food Research. 4(6).
  • Afolabi, M.O., Adeola, A.A., Olunlade, B.A. and Ladapo, O.A. (2015) ‘‘Antioxidant Activities of’ Moringa olefera Seed and Leaf’ Ethanol Extracts’’. African Journal of Science and Nature. Vol. I, 2015,
  • Fasoyiro, S.B., Oyelakin, M.O., Alimi, J,P., Zaka, K.O., Ajani, A., Oduntan, A, Olapade, A.A., Farinde, E.A., Osunhitan, S.O., Ejigbo, E.A., Adeboyejo, E,O., Ilesanmi, F.F. and Afolabi, M.O. (2015) ‘‘Gender Response and Sensitization of’ Students in Oyo State, Nigeria on Career Choice in Science & Technology (CaseStudy: Food Science and Technology)’’. International JournalofDevelopment Research. 5(2):3508-3512.
  • Atobatele, O.B. and Afolabi, M.O. (2016) ‘‘Chemical (Composition arid Sensory Evaluation of Cookies Baked from the Blends of Soya Beans and MaizeFlours’’, Applied Tropical Agriculture 21 (2): 8— 13.
  • Adegoke, G.O., Odebadeu, A.O. and Afolabi, M.O. (2017) “Control of’ Spouting of Yarn (Dioscorea rotundata) and Sweet Potato Potato (Ipomeabatatas) using African Cardamon (Aframomon danielli), turmeric (Curcuma longa) and Clove (Syzygium aromaticum)’’ Journal of Food Industry. 1(1):59—67.
  • Adegoke, G.O., Odebadeu, A.O. and Afolabi, M.O. (2017) ‘‘Control of Browning of’ Yam (Dioscorea rotundata) and Sweet Potato (Ipomoea batatas) using African Cardamopn (Aframomon damelli), Turmeric (Curcuma longa) and clove (Syzygium aromaticum)’’. Journal of Food Industry. I (1):53—58.
  • Adegoke, G.O, Oyekunle. A.O. and Afolabi, M.O (2017) ‘‘Functional Biscuits from Wheat, Soya bean and Turmeric (Curcuma longa). Optinization of Ingredients Levels using Response Surface Methodology’’. Research Journal of Food and Nutrition. 1(I): 13—22.
  • Afolabi, M.O., Otegbayo, B.O.. and Abe, O.O. (2017) ‘‘Chemical Compositions. Functional and Sensory Properties of Instant Pounded Yarn Simulate from Yarn (Dioscorea rotundata) and unriped plantain (Musa paradisca)
  • Adegoke, G. O., Anarado, C. S and Afolabi,,M. O. ( 2018). Antioxidant Potentials of Turmeric (Curcuma. Longa) and Clove (Syzygium aromaticum)Extracts, Singly and in Synergy on Peanut butter. Food Science and Nutrition Technology 3(1):000140
  • Ibitoye, W.O., Afolabi, M.O., Lala, O.T. and Adebiyi, D.M. (2015). Production andEvaluation of Jam from Locust Bean (Parkia biglobosa) and Pineapple (Ananascomosus) pulp blends. Proceedings of the 18th Annual Symposium of theInternational Association of Research Scholars and Fellows, held at the InternationalConference Centre, IITA, Ibadan, Nigeria. 23-24 March. 2015, P.29.
  • Afolabi, M.O., Oluderni. F..O. and Adebanjo, O. A, (2017). Physical, Chemical and Sensory Attributes of Bread made from Wheat and Full Fat fluted Pumpkin(Telfairia occidentails Hook F.) Seed Meal. Proceedings of’ the 41stConference andAnnual General Meeting. Nigeria Institute of Food Science and Technology held from22nd—25th October, 2017 at International Conference Centre, Abuja, Nigeria.
  • Afolabi, M.O., Oluderni, F.O, and Adebanjo, O.A. (2017), Synergistic Effect ofTurmeric (Curcuma longa) and African Cardamon (Aframomondanielli) onKeeping Quality and Consumer Acceptability of fermented African locust beans(Parkia biglohosa). Proceedings of the 41st Conference and Annual General Meeting. Nigeria Institute of Food Science and Technology held from 22nd—25th October 2017at International Conference Abuja, Nigeria.