Brief about me:
Dr Grace O. Babarinde is a Reader in the Department of Food Science, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso. She obtained her Bachelor of Technology in Food Science (2003). She had her M.Sc. and PhD in Food Technology at the University of Ibadan, Ibadan in 2005 and 2015, respectively. She has taught several undergraduate and postgraduate courses, supervised over 75 undergraduate and graduate students’ projects and mentored many young scientists in her field. She has over sixty publications in reputable national and international journals, peer-reviewed proceedings, and book chapters. She was the pioneer Deputy Dean of Faculty of Food and Consumer Sciences (2019-2021) and is currently the Acting Head, Department of Nutrition and Dietetics, LAUTECH.
Dr Babarinde is a member of professional bodies like Nigerian Institute of Food Science and Technology (NIFST), Institute of Food Science (IFT) and Nigeria Women in Research for Development (NIWARD). Her research portfolio includes value addition to less utilized agricultural crops and reduction of food losses using readily available biological materials for crop preservation. She also works with smallholder farmers by encouraging them to grow underutilized crops and process them into value added products. She is involved in collaborative research which has enabled her to take scientific findings to the grass root.
Dr Babarinde is a reviewer of peer reviewed impact-factor journals and has won several awards/grants to her credit. These include Best Graduating Student in the Department of Food Science and Engineering, LAUTECH (2003). Netherland Fellowship Programme on Lost Harvest and Wasted Foods (2013); African Women in Agricultural and Research Development (AWARD) Fellowship, Kenya (2013); Agricultural Research Connection Workshop Grant, Kenya, (Bill & Melinda Gates Foundation; 2014); Travel Grant for the 15th International Cereal and Bread Congress in Turkey; Legume Innovation Laboratory, Michigan State University and Bill & Melinda Gates Foundation Grant for the Joint Pan African Grain Legume and World Cowpea Conference, Livingstone, Zambia (2016), Tertiary Education Trust Fund Institutional Based Grant (2018) and DIES International Dean’s Course Africa 2021/2022 by German Academic Exchange Service (DAAD).
Babarinde, G.O., Akande, E.A. and Anifowose, F. (2009). Effects of different drying methods on physico-chemical and microbial properties of tomato (Lycopersicon esculentum Mill) var. Roma. Fresh Produce, 3(1):37-39.
Abioye, V.F. and Babarinde, G.O. (2009). Potentials of fonio for production of breakfast meal. Journal of Ultra Scientist of Physical Sciences, 21(1): 233-238.
Adejuyitan, J.A., Akande, E.A, Babarinde, G.O., Bolarinwa, I.F., and Adeoti F.D. (2009). Assessment of some quality characteristics of gari obtained from some cottage/household processing locations in Ogbomoso, southwest Nigeria. International Journal of Food Science and Technology, 1(1):36-40. Nigeria.
Babarinde, G.O. and Fabunmi, O.A. (2009). Effects of packaging materials and storage temperature on quality of fresh okra (Abelmoschus esculentus) fruit. Agricultura Tropica et Subtropica, 42(4):151-156.
Babarinde, G.O., Babarinde, S.A., Adegbola, D.O. and Ajayeoba, S.I. (2011). Effects of harvesting methods on physicochemical and microbial qualities of honey. Journal of Food Science and Technology, 48(5):628-634.
Abioye, V.F., Ade-Omowaye, B.I.O., Babarinde, G.O. and Adesigbin, M.K. (2011). Chemical, physico-chemical and sensory properties of soy-plantain flour. African Journal of Food Science, 5(4):176-180.
Ogunlakin, G.O., Oke, M.O., Babarinde, G.O. and Olatubosun, D.G. (2012). Effect of drying method on proximate composition and physico-chemical properties of cocoyam. American Journal of Food Technology, 7(4): 245-250.
Ajala, A.S., Babarinde, G.O. and Olatunde, S.J. (2012). Effect of temperatures, air velocity and flow rate on quality attributes of dried cassava chips. Asian Journal of Agriculture and Rural Development, 2(4): 527-535.
Babarinde, G.O., Babarinde, S.A. and Ogunsola, S.O. (2013). Effect of maize weevil (Sitophilus zeamais Motschulsky 1855) infestation on the quality of three commercial pastas. Food Science and Quality Management, 21:1-12.
Babarinde, G.O., Adegoke, G.O. and Akinoso, R. (2014). Effect of Aframomum danielli extracts on some chemical and antioxidant components of Roma tomato variety during storage. American Journal of Food Technology, 9: 28-38.
Akinwande, B.A., Babarinde, G.O. and Ajeigbe, O.P. (2014). Production and evaluation of ready-to-eat breakfast cereals from blends of whole maize and African yam bean (Sphenostylis stenocarpa). Elixir Food Science, 72: 25625-25628.
Babarinde, G.O., Ajala, O. and Oyawole, L.S. (2014). Impacts of coagulants on quality of soft cheese produced from cow-soy milk blends. LAUTECH Journal of Engineering and Technology, 8(2): 149-153.
Babarinde, G.O and Adegoke, G.O. (2015). Effect of Xylopia aethiopica aqueous extract on antioxidant properties of refrigerated Roma tomato variety packaged in low-density polyethene bags. Journal of Food Science and Technology, 52: 1790-1795.
Babarinde, G.O., Akinwande, B.A. Adegbola, G.M. and Olaleye, O.S. (2016). Evaluation of chemical components of sweetener produced from date (Phoenix dactylifera) fruits. Elixir Food Science, 94: 40358-40360.
Babarinde, G.O., Abioye, V.F., Omobitan, O., Raji, K. (2018). Comparative study of proximate, chemical and physicochemical properties of less explored tropical leafy vegetables. Journal of North East Agricultural University, 25 (1): 16-23.
Babarinde, G.O., Adegoke, G.O., Akinoso, R. and Adekanye, B.R. (2018). Quality characteristics of stored tomato fruit treated with two formulations of African black pepper. Revista Brasileira de Gestão Ambiental e Sustentabilidade, 5(9):249-259.
Babarinde, G.O., Babarinde, S.A., Lomuwagun, T.O. and Ojo, C.O. (2018). Quality assessment of Nigerian multiflora honey marketed in Ogbomoso region. Carpathian Journal of Food Science and Technology, 10 (3):46-56.
Babarinde, G.O., Akinwande, B.A. and Oyelami, D.E. (2018). Assessment of some qualities of two plantain cultivars during storage. Haya: The Saudi Journal of Life Sciences, 3(9):588-595.
Babarinde, G.O., Adeyanju, J.A. Olaniyan, S.O. and Oyebiyi, T.P. (2018). Assessment of chemical and antinutritional properties of complementary meal prepared from blends of banana and African yam bean. LAUTECH Journal of Engineering and Technology, 12(1):13-17.
Adeyanju, J.A., Babarinde, G.O., Adekunle, A.A., Olajire, A.S. and Adegboye, A.A. (2018). Quality characteristics of cookies produced from wheat, acha and pigeon pea flour blends. Annals. Food Science and Technology, 19(4): 691-699.
Babarinde, G.O., Adeyanju, J.A. and Omogunsoye, A.M. (2019). Protein-enriched breakfast meal from sweet potato and African yam bean mixes. Bangladesh Journal of Scientific and Industrial Research, 54(2): 125-130.
Babarinde, G.O., Olatunde, S.J. and Adebiyi-Olabode, A. (2019). Quality attributes and phytochemical properties of fresh juice produced from selected mango varieties. Ceylon Journal of Science, 48(1):31-36.
Babarinde, G.O., Akinwande, B.A., Adejuyitan, J.A. Akinola, O.O. (2019). Quality evaluation of jam produced from matured overripe plantain (Musa paradisiaca) during storage. Annals. Food Science and Technology, 20(3): 527-533.
Adeyanju, J.A., Babarinde, G.O., Abioye A.O., Olajire, A.S. and Bolarinwa I.D. (2019). Cocoyam processing: Food uses and industrial benefits. International Journal of Scientific and Engineering Research, 10(9): 1658-1662.
Olatunde, S.J., Oyewole, O.D., Abioye, V.F., Babarinde, G.O. and Adetola, R.O. (2020). Quality evaluation of sweet potato-based complementary food. Agrosearch, 20(1): 94-105.
Babarinde, G.O., Adeyanju, J.A., Ogunleye, K.Y. Adegbola, G.M. Ebun, A.A. and Wadele D. (2020). Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food. Journal of Food Science and Technology, doi.org/10.1007/s13197-020-04393-7.
Babarinde, G.O., Ebun, A.A. and Adegbola, P.I. (2020). Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats. Bulletin of the National Research Centre, (2020) 44:157.
Akinwande, B.A., Obodai, M., Adedokun, O.M., Olayiwola O.E and Babarinde, G.O. (2020). Chemical composition and antioxidant activities of mushroom species from different geographical locations. Nigerian Food Journal, 38(2): 64-74.
Babarinde, S.A., Mvumi, B.M., Babarinde, G.O., Manditsera, F.A., Akande, T.O., Adepoju, A.A. (2021). Insects in food and feed systems in sub-Saharan Africa: the untapped potentials. International Journal of Tropical Insect Science, 41: 1923-1951.
Babarinde, G.O. Oladeji, O.M. and Adebayo, S.O. (2021). Development of gluten-free cookies from fonio and coconut flour blends. LAUTECH Crop and Environmental Reviews, 1(2):68-74.
Adeyanju, J.A., Babarinde, G.O., Olanipekun, B.F., Bolarinwa, I.F. and Oladokun, S.O. (2021). Quality assessment of flour and cookies from wheat, African yam bean and acha flours. Food Research, 5(1): 371-379.
Olatunde, S.J., Owoola, G.O., Ajiboye, T.S. and Babarinde, G.O. (2021). Quality evaluation of gari produced from provitamin A cassava (Manihot esculenta) enriched with African yam bean (Sphenostylis stenocarpa). African Journal of Food Agriculture and Nutrition Development, 21(3): 17682-17695.
Babarinde, G.O., Abdulahi, R.B., Ige, O.D., Makanjuola, Y.G., Alabi, O.D. and Adeyemo, G.A. (2021). Effect of calabash nutmeg (Monodora myristica) extracts on quality attributes of fried plantain chips during storage. Science Focus, 26: 55-66.
Abioye, V.F., Babarinde, G.O., Ogunlakin, G.O., Olatunde, S.J., Abioye, A.O. (2022). Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review
Heliyon, 2022, 8(12), e12310
Book chapters
Akinwande, B.A., Babarinde, G.O., Abioye, V.F., Adejuyitan, J.A., Oke, M.O. and Ojo, M.A. (2017). Dissemination of Research findings through Training on Utilization Options for Neglected Indigenous Legumes. LAMBERT Academic Publishing. Deutschland, Germany (ISBN 978-620-2-050009-8) (182-194).
Adeboye, A.S., Babarinde, G.O., Oyedepo, J.A., Aniagor, E.N., Emmambux N.M. (2021). Smart Crops for Climate Change and Food Security in Africa. In: Babalola, O.O. (ed). Food Security and Safety. Springer, Cham. https://doi.org/10.1007/978-3-030-50672-8 23.