Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis Tunji Victor Odunlade, Kehinde Adekunbi Taiwo, Saka Olasunkanmi Gbadamosi, Adewumi Ronke Odunlade, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye Food Science and Preservation, 2025 This study investigated the effects of the inclusion of varied amounts of Amaranthus viridis leaf extracts into maize ogi. Proximate and mineral composition, as well as the functional and sensory properties, were evaluated using standard methods. The optimal conditions for the extraction of polyphenol-rich liquid from A. viridis leaves were 1:2 w/v leaf to water ratio at 50°C for a blending time of 10 min. The respective protein and ash contents of the resultant samples improved by 6.01-30.55% and 17.34-82.08% while the carbohydrate and fat contents were reduced. Magnesium (97.90-143.43 mg/100 g), calcium (12.39-58.85 mg/100 g), iron (29.37-70.65 mg/100 g), potassium (59.33-108.42 mg/100 g), and zinc (0.71-1.76 mg/100 g) increased with the increase in fortification levels of the maize ogi. The swelling, amylose, paste clarity, pasting viscosity, and organoleptic qualities (taste, color, flavor, mouthfeel, appearance, and acceptance) of the fortified products decreased with an increase in inclusion levels. The study concluded that the inclusion of the A. viridis leaf extracts into maize ogi could help in boosting nutrients of the products with no major impact on the organoleptic properties of the samples.
African fermented root and tuber-based products Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh, Samson Adeoye Oyeyinka Indigenous Fermented Foods for the Tropics, 2023
Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves T.V. Odunlade, A.A. Famuwagun, O.O. Orekoya, K.A. Taiwo, S.O. Gbadamosi, D.J. Oyedele, R.E. Aluko, O.C. Adebooye Acta Horticulturae, 2019 This study evaluated the effects of fortification of a popular maize porridge (ogi) with the extract of fluted pumpkin leaves. This was with a view to increasing the functionality of the food. Ogi cake was produced via a traditional wet milling process of steeped maize grains. The fluted pumpkin liquid extract was obtained by squeezing the fluted pumpkin leaves in warm water (50°C) in the ratio 1:2 (w/v) for 10 min. The mixture was sieved with double-layered muslin cloth to obtain the liquid extract. The extract was added to ogi cake in the following proportions; 10:100, 25:100, 50:100, 75:100 and 100:100 mL g(-1) of extract to cake to make ogi-extract suspensions. The suspensions were dried at 55°C and milled to obtain ogi powder. The proximate composition, functional properties, some mineral elements, vitamin C content, total phenolic contents (TPC), total flavonoid contents (TFC), anti-radical activity (DPPH), viscosity and sensory evaluation were examined. The addition of fluted pumpkin leaf extract resulted in 83.33 to 1367%, 75 to 325% and 5.43 to 90.05% increase in protein, ash and vitamin C content, respectively. An increase of 64.29 to 803.57%, 12.08 to 71.07% and 32.39 to 110.35% were respectively recorded for TFC, TPC and DPPH activity. Calcium, potassium, sodium, iron and phosphorus increased by 55.23 to 760.58%, 24.69 to 398.49%, 196.43 to 2801.79%, 33.33 to 1150% and 100.38 to 3139%, respectively. Viscosities of the green porridge ranged between 50.72 to 80.84 mPa s. The results for sensory evaluation showed that addition of extract up to 75 mL were accepted by the consumers. The addition of fluted pumpkin leaf extract resulted in the improvement of the nutritional profile without alteration to the aesthetic values of the food apart from colour which would not be a detriment with time and awareness.
Nutritive and sensory properties of okra fortified instant fufu International Food Research Journal, 2018
Physicochemical and sensory properties of pineapple flavoured roselle powders A.R. Gbadegesin, S.O. Gbadamosi, T.V. Odunlade Cogent Food and Agriculture, 2017 This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31–2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.
Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders T. V. Odunlade, A. A. Famuwagun, K. A. Taiwo, S. O. Gbadamosi, D. J. Oyedele, O. C. Adebooye Journal of Food Quality, 2017 The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents. Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.
RECENT SCHOLAR PUBLICATIONS
Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis TV Odunlade, KA Taiwo, SO Gbadamosi, AR Odunlade, DJ Oyedele, ... Food Science and Preservation 32 (5), 812-822 , 2025 2025
Socio-demographic background on malnutrition in under-5-year-old-pupils of selected public primary schools in Osun Central Senatorial District, Nigeria AS Adeogun, OC Adeoti, OJ Odedeji, OT Victor, LA Arogundade, ... Journal of Integrative Medicine and Public Health 3 (2), 72-77 , 2024 2024
Potential of indigenous vegetable-fortified food products for improved human nutrition and health in West Africa AA Famuwagun, OC Adebooye, TV Odunlade, KA Taiwo, DJ Oyedele, ... Food security challenges and approaches , 2023 2023 Citations: 3
African fermented root and tuber-based products OA Akintayo, OE Dudu, W Awoyale, AS Gerrano, TV Odunlade, ... Indigenous Fermented Foods for the Tropics, 265-283 , 2023 2023 Citations: 6
Production and Quality Evaluation of Maize Ogi Fortified with Amaranthus viridis Leaves and Extracts TV Odunlade Obafemi Awolowo University , 2021 2021
Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves TV Odunlade, AA Famuwagun, OO Orekoya, KA Taiwo, SO Gbadamosi, ... Acta Horticulturae 1, 93-104 , 2019 2019 Citations: 6
Some chemical compositions and sensory properties of wheat bread fortified with fluted pumpkin leaf slurry AA Famuwagun, TV Odunlade, KA Taiwo, SO Gbadamosi, DJ Oyedele, ... Acta Horticulturae 1, 117-128 , 2019 2019 Citations: 3
Fortifying Effects of Sorghum Ogi With Cocoa Powder on Nutritional, Pasting and Organoleptic Properties TV Odunlade, KA Taiwo, HA Adeniran Annals Food Science and Technology 20 (1), 42-55 , 2019 2019 Citations: 6
Nutritive and sensory properties of okra fortified instant fufu. AR Gbadegesin, TV Odunlade, ET Otunola International Food Research Journal 25 (3), 1031-1035 , 2018 2018 Citations: 5
Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders TV Odunlade, AA Famuwagun, KA Taiwo, SO Gbadamosi, DJ Oyedele, ... Journal of Food Quality 2017 , 2017 2017 Citations: 95
Degradation Kinetics of Food Macromolecules During Sorghum Germination TV Odunlade, AR Gbadegesin, BA Akinwande Annals Food Science and Technology 18 (2), 233-237 , 2017 2017
Physicochemical and sensory properties of pineapple flavoured roselle powders AR Gbadegesin, SO Gbadamosi, TV Odunlade Cogent Food & Agriculture 3 (1), 1292833 , 2017 2017 Citations: 19
Studies on Sorghum Based Ogi Fortified with Cocoa Powder TV Odunlade Obafemi Awolowo University , 2016 2016
Studies on the use of chemical preservatives in the preservation of roselle drink and pineapple flavoured roselle drink concentrates AR Gbadegesin, TV Odunlade Annals Food Science and Technology 17 (2), 317-326 , 2016 2016 Citations: 4
Functional and antioxidative properties of sorghum ogi flour enriched with cocoa TV Odunlade, KA Taiwo, HA Adeniran Annals Food Science and Technology 17 (2), 497-506 , 2016 2016 Citations: 27
Degradation Kinetics of Food Macromolecules During Sorghum Germination TV Odunlade Ladoke Akintola University of Technology , 2011 2011
MOST CITED SCHOLAR PUBLICATIONS
Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders TV Odunlade, AA Famuwagun, KA Taiwo, SO Gbadamosi, DJ Oyedele, ... Journal of Food Quality 2017 , 2017 2017 Citations: 95
Functional and antioxidative properties of sorghum ogi flour enriched with cocoa TV Odunlade, KA Taiwo, HA Adeniran Annals Food Science and Technology 17 (2), 497-506 , 2016 2016 Citations: 27
Physicochemical and sensory properties of pineapple flavoured roselle powders AR Gbadegesin, SO Gbadamosi, TV Odunlade Cogent Food & Agriculture 3 (1), 1292833 , 2017 2017 Citations: 19
African fermented root and tuber-based products OA Akintayo, OE Dudu, W Awoyale, AS Gerrano, TV Odunlade, ... Indigenous Fermented Foods for the Tropics, 265-283 , 2023 2023 Citations: 6
Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves TV Odunlade, AA Famuwagun, OO Orekoya, KA Taiwo, SO Gbadamosi, ... Acta Horticulturae 1, 93-104 , 2019 2019 Citations: 6
Fortifying Effects of Sorghum Ogi With Cocoa Powder on Nutritional, Pasting and Organoleptic Properties TV Odunlade, KA Taiwo, HA Adeniran Annals Food Science and Technology 20 (1), 42-55 , 2019 2019 Citations: 6
Nutritive and sensory properties of okra fortified instant fufu. AR Gbadegesin, TV Odunlade, ET Otunola International Food Research Journal 25 (3), 1031-1035 , 2018 2018 Citations: 5
Studies on the use of chemical preservatives in the preservation of roselle drink and pineapple flavoured roselle drink concentrates AR Gbadegesin, TV Odunlade Annals Food Science and Technology 17 (2), 317-326 , 2016 2016 Citations: 4
Potential of indigenous vegetable-fortified food products for improved human nutrition and health in West Africa AA Famuwagun, OC Adebooye, TV Odunlade, KA Taiwo, DJ Oyedele, ... Food security challenges and approaches , 2023 2023 Citations: 3
Some chemical compositions and sensory properties of wheat bread fortified with fluted pumpkin leaf slurry AA Famuwagun, TV Odunlade, KA Taiwo, SO Gbadamosi, DJ Oyedele, ... Acta Horticulturae 1, 117-128 , 2019 2019 Citations: 3
Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis TV Odunlade, KA Taiwo, SO Gbadamosi, AR Odunlade, DJ Oyedele, ... Food Science and Preservation 32 (5), 812-822 , 2025 2025
Socio-demographic background on malnutrition in under-5-year-old-pupils of selected public primary schools in Osun Central Senatorial District, Nigeria AS Adeogun, OC Adeoti, OJ Odedeji, OT Victor, LA Arogundade, ... Journal of Integrative Medicine and Public Health 3 (2), 72-77 , 2024 2024
Production and Quality Evaluation of Maize Ogi Fortified with Amaranthus viridis Leaves and Extracts TV Odunlade Obafemi Awolowo University , 2021 2021
Degradation Kinetics of Food Macromolecules During Sorghum Germination TV Odunlade, AR Gbadegesin, BA Akinwande Annals Food Science and Technology 18 (2), 233-237 , 2017 2017
Studies on Sorghum Based Ogi Fortified with Cocoa Powder TV Odunlade Obafemi Awolowo University , 2016 2016
Degradation Kinetics of Food Macromolecules During Sorghum Germination TV Odunlade Ladoke Akintola University of Technology , 2011 2011
