OTEGBAYO Bolanle Omolara

OTEGBAYO Bolanle Omolara, PhD



Professor Bolanle Otegbayo lectures  at the Department of Food Science & Technology Bowen University, Iwo. She joined the services of Bowen University on 2nd September 2002 as an assistant Lecturer. She is currently a Professor of Food Science & Technology.  She obtained a B.Sc. in Food Science and Technology from Obafemi Awolowo University (1993) and M.Sc. (1998) and Ph.D. degrees  (2004) in Food Technology from the University of Ibadan. Her area of specialization is Food Chemistry.

 She was the Head of Department of Food Science & Technology from 2013-2018, the pioneer acting Director of Research & Strategic Partnerships and currently the Vice-Provost of College of Post graduate Studies (COPGS) of Bowen University.


She is a recipient of the distinguished Postdoctoral Fellowship of African Women in Agricultural Research and Development (AWARD). She did her Postdoctoral training at CIRAD, Montpelier and INRA, Nantes, France in 2012. She was the first AWARD fellow to be hosted by Agropolis Fondation, France where she worked on the physicochemical, functional and molecular characterization of yam starch for potential industrial use.


 She is a Fellow of Salzburg Global seminar, Austria, member of Holland Alumni, Netherlands, Fellow, African Nutrition Leadership Programme (ANLP) South Africa, Fellow, Nigerian Institute of Food Science & Technology,  Fellow, International Professional Managers, UK, Fellow  Certified International Professional Managers and a Certified Food Scientist (CFS) by International Food Science Certification Commission (IFSCC, USA).

As a Food Chemist, the thrust of her research has been on identification of determinants of food quality in crops to ensure wholesome delivery to stakeholders in the value chain. Her research works over the years have led to publications in reputable Journals and cited in renowned scientific databases and search engines. Findings from her food quality research on Yam are now being used by yam breeders to evaluate their breeding lines for food quality. They have also won her International recognitions leading to Grants and Awards, notably amongst them are: IFAD grant for ‘Characterization of some Nigerian yam land races in terms of their food quality in relation to their end use suitability’, PEARLs II  grant for Developing indicators for phenotyping Food quality traits in yam (Dioscorea) and RTB Foods project: Breeding Root, Tubers, Banana for end Users preferences both projects are funded by Bill and Melinda Gates Foundation. She  has served as a reviewer to many reputable International Journals (Elsevier, Wiley etc.)


She has worked at both National and International Agricultural Research Institutes and has attended many trainings, workshop, seminar, and conferences at both local and International levels. Foremost among these trainings are  6th African Nutrition Leadership Programme (ANLP) in South Africa and distinguished Women Leadership Training by Consultative Group on International Agricultural research (CGIAR) where she was able to discover herself and identify her inherent potentials.

She is a member of many professional bodies such as Nigeria Institute of Food Science and Technology (NIFST), Institute of Food Technology (IFT, USA), International Union of Food Science & Technologists (IUFOST), Holland Alumni (Netherlands), International Association of Research Scholars and fellows (IARSAF) and Nigeria Women in Agriculture Research and Development (NIWARD). She has been involved in mentoring colleagues both formally and informally. She has been an AWARD mentor three times.

She is happily married to Biodun and blessed with Godly Children.


  • Ph.D., Food Technology, University of Ibadan,2004
  • M.Sc., Food Technology, University of Ibadan, 1998
  • B.Sc., Food Science and Technology, Obafemi Awolowo University Ile-Ife, 1993


  • 1. Otegbayo, B.O., Sobande, F.O. and Aina, J.O. (2000). Effect of Soy-substitution on physico-chemical qualities of extruded plantain snack. Tropical Oil Seeds Journal. Vol. 5: 69-78.
  • 2. Otegbayo, B.O., Samuel, F.O. and Fashakin, J.B. (2001). Effects of parboiling on physico-chemical qualities of rice using two local rice varieties in Nigeria. Journal of Food Technology in Africa. Vol 5. No 6: 130-132.
  • 3. Otegbayo, B.O., Sobande, F.O. and Aina, J.O. (2002). Nutritional qualities of extruded Soy-plantain Snack. Ecology of Food and Nutrition. Vol 41: No 5: 463-474.
  • 4. Otegbayo, B.O., Aina, J.O., Bokanga, M. and Asiedu, R. (2005). Microstructure of boiled tubers and its implication in the assessment of Textural quality in boiled yam. Journal of Texture Studies. Vol 36, No 3: 324-322.
  • 5. Otegbayo, B.O., Aina, J.O., Sakyi-Dawson, E.O., Bokanga, M. and Asiedu, R. (2005). Sensory texture Profiling and development of standard rating scales for pounded yam. Journal of Texture Studies. Vol. 36, No 5-6: 478-488.
  • 6. Otegbayo, B.O., Aina, J.O., Asiedu, R and Bokanga, M. (2006). Pasting characteristics of fresh yam (Dioscorea spp.) as indicator of Food textural quality in a major yam food product - Pounded yam. Food Chemistry. Vol 99. No 4: 663-669
  • 7. Samuel F.O and Otegbayo B.O. (2006). Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish. Journal of Nutrition and Food Science. Vol. 36, No 4: 214-217.
  • 8. Omueti, O., Jaiyeola, O.A., Otegbayo, B.O., and Owosibo, O.T. (2006). Developing an improved home level technology for the production of a protein- enriched Nigerian local snack, Tofu pie: simulated “Meat pie”. Journal of Culinary Science & Technology. Vol 5 No.2/3: 81-90
  • 9. Otegbayo, B.O., Aina, J.O., Lawrence, A., Sakyi-Dawson, E.O., Bokanga, M. and Asiedu, R. (2007). Texture profile analysis applied to pounded yam. Journal of Texture Studies. Vol. 38 No 3: 355-372.
  • 10. Omueti, O., Jaiyeola, O.A., Otegbayo, B.O., Ajomale, K. and Afolabi, O. (2009). Development and quality evaluation of low-cost weaning food types: Prowena and Propalm from Soybean (glycine max), groundnut (arachis hypogea) and Crayfish (Macrobrachium spp). British Food Journal. Vol. 111 No 2: 196-204.
  • Omueti, O., Otegbayo, B.O., Jaiyeola, O.A., Ajomale, K. and Afolabi, O. (2009). Functional properties of complementary diets developed from Soybean (Glycine Max), Groundnut (Arachis hypogea) and Crayfish (Macrobrachium spp). Electronic Journal of Agricultural and Food Chemistry. Vol. 8, No 8: 563-573.
  • 12. Otegbayo, B.O., Samuel, F.O., Kehinde, A.L., Sangoyomi, T.E., and Okonkwo, C.C. (2010). Perception of Food Quality in Yam by some Nigerian Farmers. African Journal of Food Science. Vol. 4, No 8: 541- 549.
  • 13. Otegbayo, B.O., Lana, O and Ibitoye, W.O. (2010). Isolation and Physico- chemical characterization of starches from Plantain (Musa paradisiaca) and cooking banana (Musa sapientum). Journal of Food Biochemistry. Vol. 34, No 6: 1303-1318
  • 14. Otegbayo, B.O., Bokanga, M. and Asiedu, R (2011). Physico-chemical composition of yam starch: Effect on textural quality of yam food product (Pounded yam). Journal of Food, Agriculture & Environment. Vol 9 No 1: 1 4 5 - 1 5 0.
  • 15. Otegbayo, B.O., Asiedu, R and Bokanga, M. (2012). Effect of storage on chemical composition and food quality of yam. Journal of Food Processing and preservation Vol. 36:438-445.
  • 16. Samuel F.O., Otegbayo B.O. and Alalade, T. (2012). Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca. Food and Nutrition Sciences. Vol.5: 784-789.
  • 17. Adeola, A.A., Otegbayo, B.O. and Ogunnoiki, S. (2012). Preliminary Studies on the Development and Evaluation of Instant Pounded Yam from Dioscorea alata. Journal of Applied. Sciences and Environmental Management. Vol. 16, No 3: 287 – 290.
  • 18. Otegbayo, B.O., Samuel F.O. and Alalade, T. (2013). Functional properties of soy-enriched tapioca. African journal of Biotechnology. Vol. 22, No 12: 3583 – 3589.
  • Ibitoye, W.O., Afolabi, M. O., Otegbayo, B.O and Akintola A.C (2013). Preliminary Studies of the chemical composition and sensory properties of sweet potato starch-wheat flour blend noodles. Nigerian Food Journal. Vol. 31 No 2: 48-51.
  • Otegbayo, B.O., Ogunniyan, D. and Akinwumi, B. (2014). Physicochemical and functional characterization of yam starch for potential industrial applications. Starch/Starke, Vol. 66: 235-250.
  • Oroniran O.O., Adegoke G.O., and Otegbayo B.O. (2014). Chemical composition and acceptability of yam flour supplemented with whole wheat and soy flour. Nigerian Journal of Nutritional sciences. Vol. 35, No 2: 105-110.
  • Otegbayo, B.O. (2014). Effect of storage on pasting characteristics of yam tubers. Nigerian Food Journal. Vol. 32, No 2: 113-119
  • Samuel F.O., Isola, O.R. and Otegbayo, B.O. (2015). Nutritional and sensory evaluation of Rice-based Masa enriched with soybean. Food and Nutrition Sciences. Vol. 6: 234-241.
  • Ogunniyan, D.J., Otegbayo, B.O. and B. Akinwumi (2015). Appraisal of genetic diversity and relatedness of some cultivated yam (Dioscorea spp.) genotypes. Nigerian Journal of Genetics. Vol. (30, 31): 67-77.
  • Tanimola, A. R., Otegbayo, B., and Akinoso R. (2016). Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour-based paste. African Journal of Food Science. Vol. 10, No 11: 313-319.
  • Oroniran, O. O., Otegbayo B. O., Samuel F. O., and Aremu O. O. (2016). Nutrient Composition, Functional and Sensory Properties of Gruel made from Local Rice. Nigerian Journal of Nutritional Sciences. Vol. 37, No 1: 94-102
  • Otegbayo B.O., Owolabi D., Oroniran, O.O, Oludemi, F.O. (2016). Nutritional composition and acceptability of Maize –‘Ogi’ supplemented with Watermelon (Citrulluslanatus) seed. West Africa Food and Nutrition Journal. Vol. 14, No 1: 40-46.
  • 28. *Otegbayo B.O., Owolabi D., Oroniran, O.O, Oludemi, F.O. (2016). Physicochemical properties of maize–‘ogi’ supplemented with watermelon (citrullus lanatus) seed. Bowen Journal of Agriculture. Vol. 6, No 1: 32-40.
  • Oroniran, O. O., Otegbayo, B. O., James, M. (2017). Chemical Composition and Functional Properties of Complementary Diet Developed from Millet (Pennisetum americanum) and Cowpea (Vigna unguiculata) American Journal of Food Science & Nutrition. Vol. 4, No 5: 66-73.
  • 30. *Otegbayo, B.O., Oguniyan, D.J., Olunlade, B.A., Oroniran O.O and Atobatele O.E (2017). Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam (Dioscorea spp.) land races. Journal of Food Science &Technology. Vol. 55, No 5: 205-216
  • 31. Afolabi, M. O. Otegbayo, B. O. and Abe O. O. (2017) Chemical Compositions, Functional and Sensory Properties of Instant Pounded Yam Simulate from Yam (Dioscorea rotundata) Flour Blends. FUTA Journal of Research in Sciences Vol. 13, No 3: 396-402.
  • 32. Otegbayo, B.O., Adebiyi, O.M., Bolaji and O.A., Olunlade, B.A., (2018). Effect of Soy-enrichment on bread quality. International Food Research. Vol 25, (3): 1120-1125.
  • 33. Ogunyemi, M.O., Otegbayo, B.O. and Fagbenro, J.O. (2018) Effects of NPK and biochar fertilized soil on the proximate composition and mineral evaluation of maize flour. Food Science & Nutrition. Vol 6, (8): 2308-2313
  • 34. Otegbayo, B.O., Akwa, I.M., Tanimola, A.R. (2020). Physico-chemical properties of beetroot ( Beta vulgaris l. ) wine produced at varying fermentation days. Scientific African. Vol 8. https://doi.org/ 10.1016/j.sciaf.2020.e00420
  • 35. Otegbayo, B.O., Madu, T., Oroniran, O.O. Chijioke, U., Fawehinmi, O. Okoye, B., Tanimola, A.R. Adebola, P., Obidiegwu, J. (2020). End-user preferences for pounded yam and implications for food product profile development. International Journal of Food Science and Technology. Doi:10.1111/ijfs.14770
  • 36. Akinsola, O.T., Alamu, E.O., Otegbayo, B.O., Menkir, A. Maziya-Dixon, B. (2020). Evaluation of Quality and Acceptability of Snack (Kokoro) Produced from Synthetic Provitamin A Maize (Zea mays) Genotypes. Frontiers in Sustainable Food Systems. Doi: 10.3389/fsufs.2020.576217
  • 37. Otegbayo, B.O., Achidi, A.U., Asiedu, R and Bokanga, M. (2001). Food quality attributes of Pona yams. In Root Crops: The small processor and Development of Local Food Industries for Market Economy. Proceedings of 8th Triennial Symposium of International Society for Root and Tuber Crops, African Branch (ISTRC-AB). Held at International Institute of Tropical Agriculture (IITA), Ibadan. November 12 th –16th. Ed. Akoroda. Pp 119-122
  • 38. Akintayo, O.O., Otegbayo, B.O. and Olunlade, B.O. (2007). Nutritional and Anti-nutritional composition of some Nigerian Vegetables 31stAnnual Conference /General meeting of Nigeria Institute of Food Science and Technologist (NIFST). Held at Yar’adua Centre, National Universities Commission, Abuja Nigeria. October 22nd-25th Pp 134-135.
  • 39. Oladiran, D.A., Ibitoye, W.O., Otegbayo, B.O. (2008). Physico-chemical properties of dry wine produced from Pineapple (Ananas comosus) and Lemon (Citrus limon) fruits. In: Challenges of Research and development for Food/ Nutrient Security and Agro-Industrialization. Proceedings of 32nd Annual conference / general meeting of Nigeria Institute of Food Science and Technologists (NIFST). Held at Ladoke Akintola University of Technology, Ogbomoso. October 13-17. Pp 18-19.
  • 40. Ogunyemi, A.M., Otegbayo, B.O., Fagbenro, J.A. (2017). Effect of NPK and Biochar Fertilized soil on the proximate composition and mineral evaluation of maize flour. In Salvaging nature: Creating an earth- friendly interaction. Proceedings of 9th Annual Conference of the Institute of Ecology and environmental studies. Held at Obafemi Awolowo University, Ile-Ife. November 28-29, 2017