Tunji Odunlade

Obafemi Awolowo University,Ile-Ife,Nigeria, Food Science and Technology, Graduate Student

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Dr. Tunji Odunlade is very passionate about foods and the science encompassing them. His current research interests are cereal and vegetable processing with the goal of producing improved food in terms of nutrient and functionality. During his value addition program, he successfully trained hundreds of farmers including women in all but two (Ondo and Ogun States) of all the southwestern states in Nigeria. He is a recipient of the Federal Government of Nigeria Postgraduate Scholarship and a International Development Research Centre-Canadian International Food Security Research Fund (IDRC-CIFSRF) (MicroVeg) scholarship. He also earned a World Bank Assisted Research Support through African Centre of Excellence in one of the Nigeria’s foremost Universities. He has presented research findings in learned conferences within and outside Nigeria. He is a professional Member of the Nigerian Institute of Food Science and Technology.
Supervisors: Professor K. A. Taiwo
Phone: +2347068414610
Address: Department of Food Science and Technology,
Obafemi Awolowo University,
Ile-Ife,
Nigeria

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African fermented root and tuber-based products

Elsevier eBooks, 2023

Degradation Kinetics of Food Macromolecules During Sorghum Germination

Germinated sorghum grains present good replacing attribute for barley used in brewing industries ... more Germinated sorghum grains present good replacing attribute for barley used in brewing industries but the carbohydrate, protein and fat content degradation during germination is accentuated by increase in germination days. This research investigated the kinetic variation in composition of these food macronutrients as influenced by germination. Sorghum grains were steeped for 40 h prior to successive germination in an incubator at an isothermal condition of 26°C for 0-7 days, and later dried at 60 °C for 48 h. Each of the samples was analysed for carbohydrate, protein and fat contents. The generated data were subjected to analysis of variance and regression analysis. There was initial increase in all the macromolecules between day 0 and day 1, with subsequent decrease till day 5. Values for all the three nutrients increased by day 6 and decreased subsequently by the 7th day. R values of first-order kinetic were 0.766, 0.876 and 0.912 for protein, fat and carbohydrate respectively. The...

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