List of Publications

1 Olatunde, S.J., Akinbisoye, A.F., and  Ade-Omowaye, B.I.O (2022). Storage Stability of Hot Smoked Spiced African Catfish (Clarias gariepinus). International Journal of Food Studies, 11(1), pp. 63–70

2 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, 8(12)

3. 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), 21(3), pp. 17682–17695

4. 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.

5. Olatunde, S.J., Odebunmi, O.F., Abioye, V.F., Oladimeji, T.E  (2020). Quality assessment of gluten-free bread from pro-vitamin a cassava and velvet bean flour

Food Research, 4(6), pp. 1988–1994

6. Olatunde, S.J., Oyewole, O.D., Abioye, V.F., Babarinde, G.O and Adetola, R.O (2020). Quality Evaluation of Sweetpotato-Based Complementary Food. Agrosearch, 20(1), 94-105. Available online at https://www.ajol.info/index.php/agrosh.

7. Olatunde, S.J., Ajayi, O.M., Ogunlakin, G.O. and Ajala, A.S. (2019). Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat    flours. Food Research 3 (5): 456 – 462. Available online at          https://doi.org/10.26656/fr.2017.3(5).255.

8. Olatunde, S.J., Ajayi, O.M., Ogunlakin, G.O. and Ajala, A.S. (2019). Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat    flours. Food Research 3 (5): 456 – 462. Available online at         https://doi.org/10.26656/fr.2017.3(5).255.

9. Oyeyinka, S.A., Umaru, E., Olatunde, S.J., Joseph, J.K. (2019). Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch 28, pp. 36–41

10. Olatunde, S.J., Oyeyinka, S.A., Adetola, R.O., Oyeyinka, A.T. and Owolabi, T.O. (2016): Physicochemical properties of pro-vitamin A cassava-wheat composite flour biscuit. Journal of Food in Health and Disease, 5(1); 20-26. Available online at http://hrcak.srce.hr/169139. Croatia