Olatunde, G.O: Publications

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PROJECT / THESIS

Sanusi G. O. (1990).  Steam distillation of ethanol from glucose and allied subscripts (B. Sc. Project). Department of Chemistry, University of Lagos, Lagos.

Sanusi G. O. (1993). Vitamin fortification of maize-soybean mix (M. Sc. Dissertation). Department of Chemistry, University of Ibadan, Ibadan.

Fetuga G. O. (2004). Physical, chemical and sensory properties of enzyme-clarified mango juice (M. Sc. Dissertation). Department of Food Science and Technology, University of Agriculture, Abeokuta.

Fetuga G. O. (2012). Quality attributes of sweet potato [Ipomoea batatas   (L.). Lam] flour and stiff paste (Amala) as affected by variety and processing methods. (PhD Thesis).Department of Food Science and Technology, Federal University of Agriculture, Abeokuta.

A Journal Articles

1.    Ganiyat O. Fetuga, Keith Tomlins, AurelieBechoff, Folake O. Henshaw, Michael A. Idowu and Andrew Westby (2013). A survey of traditional processing of sweet potato flour for amala, consumption pattern of sweet potato amala and awareness of orange-fleshed sweet potato (OFSP) in South-West Nigeria. Journal of Food Agriculture and Environment, 11 (3&4); 67-71, Published by WFL Publisher, (Science & Technology), Helsinki, Finland. Available online at www.world-food.net

2.    A. A. Adebowale, G. O.Fetuga, C. B.Apata and L.O. Sanni (2012). Effect of variety and initial moisture content on physical properties of improved millet grains. Nigerian Food Journal, 30(1); 5-10,Published by the Nigerian Institute of Food Science and Technology (NIFST). Available online at www.ajol.info/journals/nifoj

3.    A. A. Adebowale,M. T. Adegoke, S. A. Sanni, M. O. Adegunwa, and G. O.Fetuga(2012). Functional properties and biscuit making potentials of sorghum-wheat flour composite. American Journal of Food Technology. 7(6); 372 – 379, Published by Academic Journals Inc., USA. Available online at http://scialert.net/jindex.php?issn=1557-4571

4.    Fetuga G. O., Idowu, M. A., Sanni, L. O. andBamiro, F. O. (2008). Effect of Enzyme clarification on physical, chemical, and sensory properties of Mango ( Mangifera indica ) juice. Nigerian Food Journal. 26(1); 42-53, Published by the Nigerian Institute of Food Science and Technology (NIFST). Available online at www.ajol.info/journals/nifoj

5.    Sanni, L. O., Adebowale, A. A., Awoyale, W. andFetuga, G. O. (2008).Quality Evaluation of Gari ( Roasted Cassava Mash ) in Lagos, Nigeria. Nigerian Food Journal. 26(2); 125 – 134, Published by the Nigerian Institute of Food Science and Technology (NIFST). Available online at www.ajol.info/journals/nifoj

6.    G. O. Fetuga, A. A. Yusuf andO. M. Folarin (2002). Formulation and vitamin  fortification of maize – soybean mix. International Journal of Chemistry.12 (3): 165 – 175, Published by Institute of Chemical Technology, Calcutta, India.

7.    A. A. Yusuf, S. AdewuyiandG. O. Fetuga(2003). The nutritive value of MucunaSlonaei seed flour. International Journal of Chemistry.13(1):39 – 44, Published by Institute of Chemical Technology, Calcutta, India.

Journal Articles Accepted for Publication

8.    A. A.Adebowale,  G. O.Fetuga, O. A.Falore,  M. O. Adegunwa, and S. A.  Sanni (2011). Varietal characterization of the physical properties, proximate and mineral composition of improved Sesame (Sesamunindicum) seeds. Journal of           Natural Sciences, Engineering and Technology; Vol. 10, No. 2.(Formerly ASSET Journal),  Published by the Federal University of Agriculture, Abeokuta, Nigeria. Available online at http://www.unaab.edu.ng/journal/  (Letter of Acceptance dated 29th March, 2012)

B. Conference Papers

Edited Conference Proceedings

1.    A. A. Adebowale, F. M. Awolala, G. O. Fetuga, S. A. Sanni and M. O. Adegunwa (2013). Effect of soaking pretreatments on nutritional composition and functional properties of Bambara groundnut (VignaSubterranea) flour. Proceedings of the 2nd International Symposium on underutilized plants species. Acta Hort. 979, 139-143. F. Massawe et al. (Eds.) Published by ISHS.
2.    Fetuga, G. O., Tomlins, K. I., Henshaw, F. O. and Idowu, M. A. (2012). Sensory characterization of traditional sweet potato stiff paste (‘amala’) by descriptive analysis. Proceedings of the 36thAnnual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 168-170,Published by NIFST.
3.    Fetuga, G. O., Nasir, S. A. and Oyedele, H. A. (2012). Characteristics of sweet potato pureewheat flour composite bread. Proceedings of the 36thAnnual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 38-40,Published by NIFST.
4.    Fetuga, G. O. and Bafunso, K. O. (2012). Functional properties of sweet potato ‘elubo’ and sensory properties of ‘amala’ as influenced by parboiling temperature. Proceedings of the 36thAnnual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 504-506,Published by NIFST.
5.    Fetuga, G. O., Salawudeen, S. M. and Oyedele H. A. (2012). Effect of different forms of sweet potato supplementation on properties of ‘kunun-zaki’ (a non-alcoholic fermented beverage). Proceedings of the 36thAnnual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 25-27,Published by NIFST.
6.    Fetuga, G. O. and Adeyeye, O. M. (2012). Selected properties of sweet potato french fries as affected by pretreatment method. Proceedings of the 36thAnnual Conference of Nigerian Institute of Food Science & Technology (NIFST),ChimaIgwe (Ed.) 543-544,Published by NIFST.
7.    Fetuga, G. O., Odulaja, A. O. and Adelekan, A.O. (2011). Effect of pretreatment            on chemical composition of sweet potato crisps. Proceedings of the 35th           Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),J. O. Abu,  Ingbian, E. K, Ukeyima, M. T and Sengev, A. I.(Eds. ) 190-191. Published by NIFST.

8.    Fetuga, G.O., Ajayi, T. E. and Karim, O. R. (2011). Effect of frying temperature            and time on sensory quality of sweet potato crisps. Proceedings of the 35th            Annual Conference of Nigerian Institute of Food Science & Technology (NIFST), J. O. Abu, Ingbian, E. K, Ukeyima, M. T and Sengev, A. I. (Eds.) 192-193. Published by NIFST.

9.    Fetuga, G. O., Oriaghan, A. H. and Osakue, E. (2011). Effect of packaging             material and storage on chemical composition and sensory quality of sweet potato            crisps. Proceedings of the 35th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),Abu, J. O., Ingbian, E. K, Ukeyima, M. T and Sengev, A. I. (Eds.) 194-195. Published by NIFST.

10.    Fetuga, G. O., Adeleye, A. O., Adebowale, A. A. and Fashina, A. O. (2008).                   Nutritional and sensory qualities of water extract of sorghum stalk. Proceedings of         the 32nd Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),E. T. Otunola, Ade-Omowaye, B. I.,  Fapojuwo, O.O., Adejuyitan, A. A., Akinwande , B. O. and Abioye, V. F. (Eds. ) 375 – 376. Published by NIFST.

11.    Adebowale, A.A., Sanni, S. A., Fetuga, G. O. and Akanbi, T. O. (2006). Chemical and sensory properties of Breadfruit starch- wheat flour noodles. Proceedings of the 37th Annual Conference of Nutrition Society of Nigeria (NSN),A. O. Fanimo and Olayiwola  I. (Eds.)66 - 71. Published by NSN.

12.    Karim, O. R., Adebowale, A. A., Yangomodu, O. D. and Fetuga, G. O. (2003). Level of awareness of the regulatory role of NAFDAC by undergraduate student: A case study of OlabisiOnabanjo University, Ago- Iwoye. Proceedings of the 27th Annual Conference of Nigerian Institute of Food Science & Technology (NIFST),M. S. Sule, Atiku,  M. K., Muhammed, A. W. and Adamu, D. J. M. (Eds.)238 – 240. Published by NIFST.




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