Makinde Folasade Maria – Bowen University

Makinde Folasade Maria , PhD

Senior Lecturer

If you’re an educational professional who are looking to progress into management and consultancy, or an educational planning or development role, this is the best degree for you.

Biography

Education

Ph.D., Food Technology-(University of Ibadan, Ibadan), 2013
M.Sc., Food Technology (University of Ibadan, Ibadan), 2004
B.Sc. Food Science and Technology (University of Agriculture, Abeokuta), 2000

Publications

Henshaw, F.O, Awonorin, S.O and Odunowo, F.M (2003) “Functional properties of frozen cowpea paste: Effects of freezing rate and frozen storage”. ASSET Journal 2 (2): 9-15.
Makinde, F.M. and Oyeleke, O (2012) “Effect of sesame seed addition on the chemical and sensory of sorghum based kunun- zaki drink”. African Journal of Food Science and Technology 3(9): 204-212.
Makinde, F.M. and Ladipo, A.T. (2012) “Physico-chemical and microbial quality of sorghum based complementary food enriched with soybean (Glycine max) and sesame (Sesamum indicum L)”. Journal of Food Technology 10 (2):46-49.
Makinde F.M, Akinoso, R and Adepoju, A.O (2013) “Effect of fermentation containers on the chemical composition qualities of fermented sesame (Sesamum indicum L) seeds”. African Journal of Food, Agriculture and Nutrition Development 13(1)7122-7136.
Makinde, F.M. and Akinoso, R. (2013) “Nutrient composition and effect of processing treatments on anti nutritional factors of Nigerian sesame (Sesamum indicum Linn) cultivars”. International Food Research Journal 20(5): 2293-2300.
Makinde F.M and Akinoso, R (2014) “Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria”. Acta Sci. Pol., Technol. Aliment. 13(3) 309-319.
Makinde, F. M. and Akinoso, R. (2014) “Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours”. International Food Research Journal 21(4): 1635-1640.
Makinde F. M, Akande, A.O and Olagunju, O.F. (2014) “Impact of cooking time on the nutritional profile of sesame milk”. African Journal of Food Science 8 (10): 504-509.
Makinde, F.M. and Ibim, S (2015) “Nutritional, physico-chemical and sensory properties of ‘robo’ (local snack) made from sesame (Sesamum indicum Linn) seed”. Nigerian Food Journal 33 (2): 88-95.
Makinde, F.M. and Olayiwola, R (2016) “Quality profile of cassava tapioca supplemented with full fat almond (Terminalia catappa) seed flour”. Journal of Advances in Food Science & Technology 3(1): 28-35.
Makinde, F.M., Adetutu, A.O. and Olorunyomi, G.O (2016) “Influence of roasting techniques on chemical composition and physico-chemical properties of sesame (Sesamum indicum) seed flour and oil”. Applied Tropical Agriculture 21(2):25-31.
Makinde, F.M. and Oladunni, S.S. (2016) “Effect of processing treatments on nutritional quality of raw almond (Terminalia catappa Linn) kernels”. Advances in Applied Science Research 7(1):1-7.
Makinde, F.M. and Makanjuola, O. (2017) “Influence of margarine and/or coconut oil on quality of bread prepared from wheat flour”. Asian Journal of Plant Science and Research 7(1):23-30.
) Makinde, F.M. and Adebile, T.V. (2018) “Influence of processing treatments on quality of vegetable milk from almond (Terminalia catappa) kernels”. Acta Scientific Nutritional Health 2(6): 37-42.
Makinde, F.M. and Adeyemi, A.T. (2018) “Quality characteristics of biscuits produced from composite flours of wheat, corn, almond and coconut”. Annals, Food Science and Technology 19(2):216-225.
Makinde, F.M. and Adebile, T.V. (2018) “Changes in nutritional, functional and pasting properties of raw and germinated seeds of white sesame (Sesamum indicum L.) grown in Nigeria”. Acta Scientific Nutritional Health 2(11): 7-15.
Makinde, F.M. and Joel, I.H (2019) “The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour. International Journal of Food Studies 8, 1-13.
Makinde, F.M. and Ayobami,O.E (2019).The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends. Croatian Journal of Food Science and Technology
Makinde, F.M., Awoyera, K.D and Oguntunji, A.O (2019). Effect of substitution of chicken egg with duck egg on biscuit quality. Sustainable Food Production 5:38-47
Makinde, F.M. and Dauda, D.S (2019). Nutritive value and inherent anti-nutritive factors of processed peanut (Arachis hypogaea). Annals, Food Science and Technology 20(4):662-673.
Makinde, F.M. and Abolarin, OO. (2020). Effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea (Vigna Unguiculata) flour. Journal of Applied Science and Environmental Management 24 (9): 1641-1647.
Makinde, F and Omolori, D.(2020). Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination. Croatian Journal of Food Science and Technology 12 (2)