KAYODE Rowland Monday Ojo

Scopus Publications

Bio-fortification of sorghum-based instant gruel (ogi) with carrots for improved complementary feeding
Rowland Monday-Ojo Kayode, Motunrayo Sophie Adegun, Victoria Auhoiza Joshua, Stephen Orobola Olabanji, Christiana Teniola Gbadebo, et al.
Journal of Food Measurement and Characterization, 2026
Response Surface Modeling and Optimization of Extraction Time, Temperature, and Cashew Nut-To-Water Ratio for Cashew Nut Milk Extraction
V. E. Edem, R. M. O. Kayode, O. A. Abiodun, B. O. Olofintoye, A. I. Elijah
Ceylon Journal of Science, 2026
The demand for plant-based milk alternatives has increased in recent years due to concerns related to human nutrition and environmental sustainability. Among plant-based milk products, cashew nut milk has gained considerable attention because of its nutritional value, distinctive flavour, desirable mouthfeel, and recognition as a premium product. However, variations in extraction methods often result in inconsistencies in milk quality. Therefore, this study was conducted to determine the optimum extraction conditions for cashew nut milk production. A central composite design (CCD) within response surface methodology (RSM) was employed to optimize extraction time (X1), extraction temperature (X2), and cashew nut-to-water ratio (X3) for the extraction of cashew nut milk. Milk yield, physicochemical characteristics, proximate composition, and sensory properties were evaluated using standard analytical methods. The results revealed that extraction time, extraction temperature, and cashew nut-to-water ratio significantly influenced (P < 0.05) the yield, physicochemical properties, proximate composition, and sensory attributes of cashew nut milk. Among these factors, the cashew nut-to-water ratio had the greatest influence, affecting all measured responses except pH. The optimized extraction conditions were 13 min extraction time, 60 °C extraction temperature, and a 1:1 cashew nut-to-water ratio, resulting in an optimum milk yield of 84.43%. The findings of this study indicate that maintaining a cashew nut-to-water ratio not exceeding 1:1 is essential for producing cashew nut milk with consistent and desirable quality attributes.
Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed chin-chin snacks
Rowland M. O. Kayode, Bashirat Romoke Ajibade, Sarafa Adeyemi Akeem, Idowu Bukola Kayode, Oluwaseun Ajibola, et al.
Discover Food, 2025
African palmyra palm (Borassus aethiopum Mart.) is an underutilized plant indigenous to tropical Africa and its shoot which is usually eaten raw or cooked is often appreciated for its medicinal value. The suitability of wheat and African palmyra palm shoot (APPS) composite flours (90:10, 80:20, 70:30, 60:40 and 50:50) for the production of functional chin-chin snack was examined in this study. Wheat flour (100%) and its chin-chin were the controls. Proximate, fiber fractions, techno-functional and pasting properties of the composite flours were evaluated and acceptability of the developed snacks was examined. Fat, ash and protein of the composite flours decreased while fiber increased with increasing inclusion of APPS flour. Inclusion of APPS flour resulted in the composite flours having higher (p ≤ 0.05) neutral detergent soluble fiber (51.61–98.64%), acid detergent fiber (14.76–37.09%), lignin (11.72–30.09%), silica (1.14–1.99%), cellulose (2.14–5.21%), and hemicellulose (36.52–61.52%). Increasing the level of substitution of APPS flour increased the water absorption capacity (76.91-115.38%), swelling index (1.65–2.07) and dispersibility (70.49–88.53%) but decreased oil absorption capacity (172.88-136.26%) and bulk density (0.8630–0.7939 g/mL) of the composite flours. Substitution of wheat flour with APPS shoot flour (10–50%) resulted in decreased peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time. Chin-chin snacks containing up to 30% APPS flour were acceptable, with those with 10% substitution level being the best. This study revealed that African palmyra palm shoot flour could be explored as a sustainable functional ingredient for the production of baked and fried food products.
Application of dried African giant burrowincg cricket (an underutilized insect) in pie production
C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, B. I. Kayode
Journal of Food Science and Technology, 2025
Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp
R. M. O. Kayode, O. R. Egwumah, B. I. Kayode, V. A. Joshua
Ceylon Journal of Science, 2024
Soybean hull consist of complex polysaccharides that cannot be digested by human’s alimentary canal and is usually discarded during processing. These complexes can be broken down by fermentation into simpler and more available forms. This research used solid state fermentation process with some microbes to ferment soybean hull for flour production and investigated the proximate, textural, physical and sensory properties of biscuits produced from composite flour of wheat and fermented soybean hull with date-pulp flour as a sugar replacement in the biscuit production. The proximate composition of the biscuit showed increasing protein (10.15 to 12.25 %), lipids (20.14 to 22.95 %), ash (2.07 to 2.16 %), fibre (1.23 to 1.38 %) and moisture contents (4.65 to 6.03 %) while the carbohydrate content (60.1 to 56.1%) decreased with increasing soybean hull flour. The weight (12.03 to 15.30 g), thickness (6.24 to 7.38 mm), density (5.08 to 5.18 g/cm3), and spread ratio (7.32 to 8.76) of the biscuit increased while its diameter (54.11 to 54.94 mm), decreased, and its volume (5.08 to 5.18 cm3) exhibited no particular trend. No significant difference (p≤0.05) was observed in the textural properties of the biscuit but those produced from 16% soybean hull flour fermented with B. subtilis for 72hrs, and 4% soybean hull flour, fermented with A. oryzae for 72hrs were the most preferred. Therefore, supplementing wheat flour with soybean hull flour fermented with A. oryzea at 72hrs and B. subtilis at 72hrs significantly improved the nutritional quality of biscuit without adverse effects on its physical, textural and sensory properties.
Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends
Rowland Monday-Ojo Kayode, Cynthia Nguevese Chia, Bukola Idowu Kayode, Adesewa Priscilla Olowoseye, Victoria Auhoiza Joshua
Food Production Processing and Nutrition, 2023
The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aerial yam tubers was sun-dried and the other was dried in a dehydrator. They were made into flour and substituted with wheat flour at varying proportions (85:15, 67.5:32.5, and 50:50). 100% wheat flour was used as the control. The flour blends were analyzed for proximate, functional, and phytochemical properties. The chin-chin produced were evaluated for their sensory properties. Wheat-aerial yam flour blends were nutritionally superior (with respect to protein, fat, fibre, and carbohydrates), and had better functional and phytochemical properties when compared to plain wheat flour used as the control. Sensory evaluation revealed that the most appealing sample among the flour blends was W85AYD15 (with 85% wheat flour and 15% dehydrated aerial yam flour) even though samples W50AYS50 (with 50% wheat flour and 50% sun-dried aerial yam flour) and W50AYD50 (with 50% wheat flour and 50% dehydrated aerial yam flour) were more nutritious. Since the findings of this study showed that highly nutritious and functional flours can be produced by including aerial yam flour in flour blends, the industrial production of aerial yam flour will increase its economic value by improving utilisation and providing cheaper alternatives to wheat flour. Graphical Abstract
Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)
Victoria Auhoiza Joshua, Mayowa Saheed Sanusi, Olufunmilola Adunni Abiodun, Bukola Idowu Kayode, Stephen Orobola Olabanji, et al.
Journal of Food Measurement and Characterization, 2023
EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL
Ojochenemi Rebecca Egwumah, Rowland Monday-Ojo Kayode, Bukola Idowu Kayode, Aliyu Ndabokun Abdulkadir
Journal of Microbiology Biotechnology and Food Sciences, 2023
The by-product of soybean processing, soybean-hull, can have its fibre broken down by solid-state fermentation to improve digestibility and nutrient absorption. This research investigated the impacts of microbial strains in a solid-state fermentation on quality characteristics of soybean-hull. Soybean-hull was inoculated with a mono-culture of fungal (Aspergillus oryzae, Saccharomyces cerevisiae) and bacterial species (Bacillus subtilis, Lactobacillus plantarum) while unfermented soybean-hull served as control at (27±2oC) for 0hour, 24hours, 48hours and 72hours. At 24hours of fermentation, pH ranged from 6.17-6.42. TSS decreased significantly (p < 0.05) while TTA gradually increased in all samples. Soybean-hull with L plantarum at 24hours of fermentation had the highest value of iron (3.18 mg/l). Ca:P interactions were influenced, as there was an increase from 0.15 in the control to 3.45 in L. plantarum at 72hours. The protein (4.98-22.42%), lipid (3.58-21.04%), moisture (7.07-8.23%) increased significantly (P < 0.05) while carbohydrate (36.29-26.04%) and fibre (60.32-15.97%) decreased as fermentation progresses. Phytate and trypsin inhibitors reduced significantly. Fibre fractions of the fermented substrate decreased except NDS which increased. This study revealed that fermented soybean-hulls innoculated with Bacillus substilis and Aspergillus oryzae at 72hours offers better nutritional values and could be adopted as a new nutrient source.
Microbiology and safety of bambara groundnut seed and its food products
Rowland M. O. Kayode, Omotola F. Olagunju, Bosede F. Olanipekun, Johnson A. Adejuyitan, Ezekiel T. Otunola
Food and Potential Industrial Applications of Bambara Groundnut, 2021
Morphology and physicochemical properties of starch isolated from frozen cassava root
Bukola I. Kayode, Rowland M.O. Kayode, Khadijat O. Salami, Anthony O. Obilana, Toyosi T. George, et al.
Lwt, 2021
Chemical, functional and physicochemical properties of flour from cassava stored under freezing
Bukola I. Kayode, Rowland M.O. Kayode, Olufunmilola A. Abiodun, Caesar Nwosu, Olayinka R. Karim, et al.
Journal of Stored Products Research, 2021
Quality attributes of breads from high-quality cassava flour improved with wet gluten
Olaide A. Akintayo, Samson A. Oyeyinka, Aziz O. Aziz, Ibukunoluwa F. Olawuyi, Rowland M. O. Kayode, et al.
Journal of Food Science, 2020
Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production
Mojisola O. Adegunwa, Bukola I. Kayode, R. M. O. Kayode, Sarafa A. Akeem, Adesola A. Adebowale, et al.
Journal of Food Measurement and Characterization, 2020
EFFECTS OF INCLUSION OF PROCESSED GRAPEFRUIT PULP ON WHEAT FLOUR BISCUIT
Roland Monday Kayode, Victor Ephraim Edem, Niyi Julius Ogundun, Rilwan Olaitan Ajibola, Bukola Idowu Kayode
Journal of Food Technology Research, 2020
Quality attributes of snack made from maize substituted with groundnut
A. O. Dauda, R. M. O. Kayode, K. O. Salami
Ceylon Journal of Science, 2020
INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD
Rowland Monday Ojo Kayode, Olufunmilola Adunni Abiodun, Sarafa Adeyemi Akeem, Halimat Omodasola Oyeneye
Journal of Microbiology Biotechnology and Food Sciences, 2019
Physicochemical properties of gari prepared from frozen cassava roots
Samson A. Oyeyinka, Olamilekan I. Ajayi, Christiana T. Gbadebo, Rowland M.O. Kayode, Olayinka R. Karim, et al.
Lwt, 2019
Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
Samson A. Oyeyinka, Olubunmi F. Adeleke, Adegbola O. Dauda, Olufunmilola A. Abiodun, Rowland M.O. Kayode, et al.
Industrial Crops and Products, 2018
Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage
Rowland Monday Kayode, Christian Ugochukwu Azubuike, Sunday Adeleke Laba, Adegbola Oladele Dauda, Mutiat Adebanke Balogun, et al.
Lwt, 2018
Performance, haematological and serum biochemical profile of cockerels fed diets supplemented with fermented Moringa oleifera seeds
R.M.O. Kayode, A.J. Afolayan
Animal Nutrition and Feed Technology, 2017
Physicochemical and sensory properties of blends of pineapple-carrot wine
Mutiat Adebanke Balogun, Olufunmilola Adunni Abiodun, Fausat Lola Kolawole, Rowland Monday Oni Kayode, Olufunke E. Olushola
Journal of Microbiology Biotechnology and Food Sciences, 2017
Effects of addition of different spices on the quality attributes of tiger-nut milk (Kunun-Aya) during storage
Rowland Monday Kayode, John Kolade Joseph, Mojisola Olanike Adegunwa, Adegbola Oladele Dauda, Sarafa Adeyemi Akeem, et al.
Journal of Microbiology Biotechnology and Food Sciences, 2017
Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes (Ipomea batatas) stored under controlled atmospheric conditions
C. O. Oladoye, I. F. Connerton, R. M. O. Kayode, P. F. Omojasola, I. B. Kayode
Journal of Zhejiang University Science B, 2016
Cytotoxicity and effect of extraction methods on the chemical composition of essential oils of Moringa oleifera seeds
Rowland Monday Ojo Kayode, Anthony Jide Afolayan
Journal of Zhejiang University Science B, 2015
Nutritional quality and consumer acceptability of cowpea seeds (Vigna unguiculata L. Walp) treated with natural and synthetic insecticides against bruchid infestation
F.O. Ojiako, R.M.O. Kayode
Journal of Stored Products Research, 2014
Glycine and riboflavin detoxification of ackee apple seeds (Blighia sapida): Effects on blood, git and organ development in broilers
A.A. Annongu, J.K. Joseph, D.F. Apata, A.O. Adeyina, R.M.O. Kayode, et al.
International Journal of Poultry Science, 2013
Sexual dimorphism in growth traits and carcass characteristics in the Nigerian Fulani Ecotype chicken
American Eurasian Journal of Sustainable Agriculture, 2011
Physico-chemical analysis and nutrient retention of mixed-culture fungal fermented mango (Mangifera indica) kernel cake in cockerels
African Journal of Biotechnology, 2010
Effect of graded levels of lemongrass (Cymbopogon citratus) on oxidative stability of raw or cooked pork patties
A.O. Olorunsany, E.O. Olorunsany, S.A.O. Bolu, C.T. Adejumobi, R.M.O. Kayode
Pakistan Journal of Nutrition, 2010
The drying effect of colour light frequencies on the nutrient and microbial composition of cassava
African Journal of Agricultural Research, 2009
Effects of different species of pepper (Capsicum) on oxidative stability of raw and cooked pork patties
A.O. Olorunsanya, E.O. Olorunsanya, O.T. Aliu, R.M.O. Kayode
Pakistan Journal of Nutrition, 2009
Physicochemical and proximate composition of mango (Mangifera indica) kernel cake fermented with mono-culture of fungal isolates obtained from naturally decomposed mango kernel
Life Science Journal, 2008
Microbiological and physicochemical qualities of selected commercial poultry feeds in Akure, Nigeria
D.J. Arotupin, R.M.O. Kayode ., K.O. Awojobi .
Journal of Biological Sciences, 2007
Proximate and microbial analyses of burukutu and pito produced in Ilorin, Nigeria
African Journal of Biotechnology, 2007
Response of cockerel chicks to diets containing ackee apple (Blighia sapida) seed meal
Tropical Agriculture, 2007

RECENT SCHOLAR PUBLICATIONS

Response surface modeling and optimization of extraction time, temperature, and cashew nut-to-water ratio for cashew nut milk extraction
VE Edem, RMO Kayode, OA Abiodun, BO Olofintoye, AI Elijah
Ceylon Journal of Science 55 (2) , 2026
2026
Bio-fortification of sorghum-based instant gruel (ogi) with carrots for improved complementary feeding
RMO Kayode, MS Adegun, VA Joshua, SO Olabanji, CT Gbadebo, ...
Journal of Food Measurement and Characterization, 1-13 , 2026
2026
Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed …
RMO Kayode, BR Ajibade, SA Akeem, IB Kayode, O Ajibola, SA Yakubu, ...
Discover Food 5 (1), 277 , 2025
2025
Citations: 2
Application of dried African giant burrowincg cricket (an underutilized insect) in pie production
C Nwosu, RMO Kayode, IC Ozumba, OA Adejumo, BI Kayode
Journal of Food Science and Technology 62 (5), 876-884 , 2025
2025
Citations: 1
Assessment of microbial quality of milk products (Wara and Nunu) sold in Ilorin.
AY Adediji, JK Joseph, RMO Kayode
2024
Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp
RMO Kayode, OR Egwumah, BI Kayode, VA Joshua
Ceylon Journal of Science 53 (3) , 2024
2024
Citations: 3
Quality attributes of wheat and aerial yam composite flours and evaluation of biscuits from the flours
RMO Kayode, AP Olowoseye, CN Chia, AB Adepeju, VA Joshua
Food Science and Engineering, 172-186 , 2024
2024
Citations: 1
Quality evaluation of c hin-chin produced from aerial yam ( Dioscorea bulbifera ) and wheat flour blends
RMO Kayode, CN Chia, BI Kayode, AP Olowoseye, VA Joshua
Food Production, Processing and Nutrition 5 (1), 45 , 2023
2023
Citations: 10
Effects of microbial strains in a solid-state fermentation on quality attributes of soybean-Hull
OR Egwumah, RMO Kayode, BI Kayode, AN Abdulkadir
Journal of microbiology, biotechnology and food sciences 13 (2), e9876-e9876 , 2023
2023
Citations: 5
Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips
RMO Kayode, VA Joshua, MO Oyetoro
Croatian journal of food science and technology 15 (1), 8-15 , 2023
2023
Citations: 1
Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)
VA Joshua, MS Sanusi, OA Abiodun, BI Kayode, SO Olabanji, ...
Journal of Food Measurement and Characterization 17 (3), 2730-2740 , 2023
2023
Citations: 11
Phytochemical screening and effects of Parquetina lemongrass herbal tea on haematological, serum biochemical and histological parameters in wistar rats
V Joshua, R Kayode, M Sanusi, A Awoniyi, O Abiodun, B Kayode
AlQalam Journal of Medical and Applied Sciences, 103-118 , 2022
2022
Citations: 5
Chemical and microbial properties of kiln-smoked catfish in selected locations in Ilorin Metropolis, Nigeria
OA Abiodun, A Ojo, RMO Kayode, VE Edem, MO Shittu, ZA Opaleye, ...
Ife Journal of Science 23 (2), 83-94 , 2021
2021
Citations: 3
Microbiology and safety of Bambara groundnut seed and its food products
RMO Kayode, OF Olagunju, BF Olanipekun, JA Adejuyitan, ET Otunola
Food and Potential Industrial Applications of Bambara Groundnut, 189-207 , 2021
2021
Citations: 3
Morphology and physicochemical properties of starch isolated from frozen cassava root
BI Kayode, RMO Kayode, KO Salami, AO Obilana, TT George, OE Dudu, ...
Lwt 147, 111546 , 2021
2021
Citations: 32
Chemical, functional and physicochemical properties of flour from cassava stored under freezing
BI Kayode, RMO Kayode, OA Abiodun, C Nwosu, OR Karim, SA Oyeyinka
Journal of Stored Products Research 92, 101816 , 2021
2021
Citations: 16
Quality attributes of breads from high‐quality cassava flour improved with wet gluten
OA Akintayo, SA Oyeyinka, AO Aziz, IF Olawuyi, RMO Kayode, OR Karim
Journal of Food Science 85 (8), 2310-2316 , 2020
2020
Citations: 28
Characterization of wheat flour enriched with cashew apple ( Anacardium occidentale L.) fiber for cake production
MO Adegunwa, BI Kayode, RMO Kayode, SA Akeem, AA Adebowale, ...
Journal of Food Measurement and Characterization 14 (4), 1998-2009 , 2020
2020
Citations: 51
Quality attributes of snack made from maize substituted with groundnut
AO Dauda, RMO Kayode, KO Salami
Ceylon Journal of Science 49 (1) , 2020
2020
Citations: 9
Effects of inclusion of processed grapefruit pulp on wheat flour biscuit
R Monday, V Ephraim, N Julius, R Olaitan, B Idowu
Journal of Food Technology 7 (1), 69-77 , 2020
2020
Citations: 4

MOST CITED SCHOLAR PUBLICATIONS

Proximate and microbial analyses of burukutu and pito produced in Ilorin, Nigeria
OM Kolawole, RMO Kayode, B Akinduyo
African Journal of Biotechnology 6 (5), 587 , 2007
2007
Citations: 126
Antimicrobial activity and phytochemical analysis of Jatropha curcas plant against some selected microorganisms
MO Arekemase, RMO Kayode, AE Ajiboye
International Journal of Biology 3 (3), 52-59 , 2011
2011
Citations: 109
Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste
RMO Kayode, TF Olakulehin, BS Adedeji, O Ahmed, TH Aliyu, ...
Nigerian Food Journal 33 (1), 18-21 , 2015
2015
Citations: 84
Physicochemical properties of stiff dough ‘amala’prepared from plantain (Musa Paradisca) flour and Moringa (Moringa oleifera) leaf powder
O Karim, R Kayode, S Oyeyinka, A Oyeyinka
Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i … , 2015
2015
Citations: 78
Proximate, mineral and sensory qualities of ‘amala’prepared from yam flour fortified with moringa leaf powder
OR Karim, RMO Kayode, SA Oyeyinka, AT Oyeyinka
Food science and quality management 12 (7), 10-22 , 2013
2013
Citations: 66
Cytotoxicity and effect of extraction methods on the chemical composition of essential oils of Moringa oleifera seeds
RMO Kayode, AJ Afolayan
Journal of Zhejiang University-SCIENCE B 16 (8), 680-689 , 2015
2015
Citations: 61
Physicochemical and proximate composition of mango (Mangifera indica) kernel cake fermented with mono-culture of fungal isolates obtained from naturally decomposed mango kernel
RMO Kayode, A Sani
Life Science Journal 5 (4), 55-63 , 2008
2008
Citations: 58
Comparison of Organoleptic properties of egusi and efo riro soup blends produced with moringa and spinach leaves
A Babayeju, C Gbadebo, M Obalowu, G Otunola, I Nmom, R Kayode, ...
Food Sci. Qual. Manag 28, 15-18 , 2014
2014
Citations: 54
Characterization of wheat flour enriched with cashew apple ( Anacardium occidentale L.) fiber for cake production
MO Adegunwa, BI Kayode, RMO Kayode, SA Akeem, AA Adebowale, ...
Journal of Food Measurement and Characterization 14 (4), 1998-2009 , 2020
2020
Citations: 51
Quality attributes of weevils (Callosobruchus maculatus) infested cowpea (Vigna unguiculata) products
S Oyeyinka, A Oyeyinka, OR Karim, R Kayode, M Balogun, O Balogun
Nigeria Journal of Agriculture, Food, and Environment 9 (3), 16-22 , 2013
2013
Citations: 51
Physicochemical properties of gari prepared from frozen cassava roots
SA Oyeyinka, OI Ajayi, CT Gbadebo, RMO Kayode, OR Karim, ...
Lwt 99, 594-599 , 2019
2019
Citations: 41
Microbiological and physicochemical qualities of selected commercial poultry feeds in Akure, Nigeria
DJ Arotupin, RMO Kayode, KO Awojobi
Journal of Biological Sciences 7 (6), 981-984 , 2007
2007
Citations: 41
Effect of graded levels of lemongrass (Cymbopogon citratus) on oxidative stability of raw or cooked pork patties
AO Olorunsanya, EO Olorunsanya, SAO Bolu, CT Adejumobi, ...
Pakistan Journal of Nutrition 9 (5), 467-470 , 2010
2010
Citations: 37
Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour
RM Kayode, OJ Buhari, SA Akeem, LO Otutu, TB Ajibola, SA Oyeyinka, ...
Belihuloya, Sabaragamuwa University of Sri Lanka , 2017
2017
Citations: 35
Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage
RM Kayode, CU Azubuike, SA Laba, AO Dauda, MA Balogun, SA Ajala
Lwt 93, 58-63 , 2018
2018
Citations: 34
Morphology and physicochemical properties of starch isolated from frozen cassava root
BI Kayode, RMO Kayode, KO Salami, AO Obilana, TT George, OE Dudu, ...
Lwt 147, 111546 , 2021
2021
Citations: 32
Comparative phytochemical analysis and use of some Nigerian spices
S Akeem, J Joseph, R Kayode, F Kolawole
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam … , 2016
2016
Citations: 32
Effects of addition of different spices on the quality attributes of tiger-nut milk (kunun-aya) during storage
RM Kayode, JK Joseph, MO Adegunwa, AO Dauda, SA Akeem, ...
The Journal of Microbiology, Biotechnology and Food Sciences 7 (1), 1 , 2017
2017
Citations: 30
Quality attributes of breads from high‐quality cassava flour improved with wet gluten
OA Akintayo, SA Oyeyinka, AO Aziz, IF Olawuyi, RMO Kayode, OR Karim
Journal of Food Science 85 (8), 2310-2316 , 2020
2020
Citations: 28
Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
SA Oyeyinka, OF Adeleke, AO Dauda, OA Abiodun, RMO Kayode, ...
Industrial Crops and Products 120, 135-139 , 2018
2018
Citations: 28

KAYODE Rowland Monday Ojo

RESEARCH, TEACHING, or OTHER INTERESTS

Scopus Publications

RECENT SCHOLAR PUBLICATIONS

MOST CITED SCHOLAR PUBLICATIONS