Mr. Lawrence A. Arogundade

Research interest:

Food Chemistry focused on the characterization of pulses and oilseeds food macromolecules. Of particular interest are the isolation, properties, structure-function relationship of proteins from these crops and improvement of functional properties of food proteins through chemical modification and conjugation with polysaccharides.

Academic publications:

• L. A. Arogundade, M. O. Akinfenwa, and A .A. Salawu.(2004). Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. Seed Flour. Food Chemistr,y 84:187 - 193.
• Akintayo, E. T. Adebayo E. A. and Arogundade L. A. (2002) Chemical Composition, Physicochemical and Functional Properties of Alkee (Biphia sapida) Pulp and Seed Flour. Food Chemistry, 77:333 - 336 .
• Adeyeye E.I, Arogundade L.A, Akintayo E.T, Aisida D.A & Alao P.A. (2000) Calcium, Zinc, and Phytate Interrelationships in Some Food of Major Consumption in Nigeria. Food Chemistry, 71: 435 - 441 .
• Arogundade, L. A., Olaofe O and Benson T. (2001). Effect of Physiological Development on Mineral Distribution in African Star Apple (Chrysophyllum albidum) Fruit. Journal of Technoscience 5: 8 - 13
• Olaofe O., L.A Arogundade, E.I Adeyeye and O. M Falusi. (1998). Composition and Food Properties of the Variegated Grasshopper, Zonocerus veriegatus. Tropical Science, 38:233 - 237.