Dr. Ayo Adekunle Jerome
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Dr. Ayo Adekunle Jerome

Associate Professor
Federal University Wukari, Nigeria

Highest Degree
Ph.D. in Food Science and Technology from University of Maiduguri, Nigeria

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Biography

Dr. Ayo, Adekunle Jerome is currently working as Senior Lecturer at Federal University Wukari, Nigeria and Visiting Lecturer at University of Mkar, Makar, Benue State. He has completed his Ph.D. in Food Science and Technology from University of Maiduguri, Nigeria. Previously he was appointed as Chief Lecturer, Principal Lecturer and Senior Lecturer at Federal Polytechnic, Bauchi. He is professional member of Nigeria Food Composition, Nutrition Society of Nigeria (MNSN), Nigerian Institute of Food Science and Technology (MNIFST), and fellow of Nigerian Institute of Food Science and Technology (FNIFST). He has supervised 27 undergraduate students thesis, 3 postgraduate thesis and 1 Master student. He is also serving as reviewer for Journal of Cereals and Oilseeds and Editor In chief in GUBI Journal. He is also serving many scientific committees such as Trend in Science and Technology Journal, Federal University Wukari, University Research Committee, Federal University Wukari, and many others. He also attended number of national and international conferences. He has published 5 thesis/ projects, 9 books, 54 research articles in national and international conferences, 38 papers in conference proceeding contributed as author/co-author.

Area of Interest:

Food Science and Technology
100%
Product Development
62%
Cereal Technology
90%
Food Chemistry
75%
Food Agriculture
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Popoola, C.A, J.A. Ayo and O.A. Adedeji, 2015. Triethanolamine (TEA) as flow improver for heavy crude oils. IOSR J. Applied Chem., 8: 34-38.
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  2. Idowu, M.A., K. Iroko, A.A. Adeola, I.B. Oluwalana, J.A. Ayo and D.S. Ikuomola, 2015. Quality of wheat-cassava bread as affected by selected improvers. World J. Sci. Technol. Sustainability Dev., 12: 79-86.
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  3. Ayo, J.A., C.A. Popoola, O.E. Adedeji, M. Ushir and V. Nnaji, 2015. Production and quality evaluation of maize-groundnut-crayfish-acha complementary food: A product development approach. Nasarawa State Univ. J. Sci. Technol., 4: 81-88.
  4. Ayo, J.A., V.A. Ayo, C. Popoola, M. Omosebi and L. Joseph, 2014. Production and evaluation of malted soybean-acha composite flour bread and biscuit. Afr. J. Food Sci. Technol., 5: 21-28.
  5. Ayo, J.A., M. Omosebi and A. Sulieman, 2014. Effect of climatic change on food security in Nigeria. J. Environ. Sci. Comput. Sci. Eng. Sci. Technol., 3: 1763-1778.
  6. Ayo, J.A., C.A. Popoola, V.A. Ayo and E. Andrew, 2014. Effect of added Bambara groundnut flour on the quality of Acha based Fura. Br. J. Aplied Sci. Technol., 4: 168-176.
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  7. Ayo, J.A., A. Opkpasu and V.A. Ayo, 2014. Problems and prospects of food safety and consumer protection in developing nations: A case study of Nigeria. Nasarawa State Univ. J. Sci. Technol., 3: 42-48.
  8. Ayo, J.A., V.A. Ayo, B. Yelmi, G. Onuoha and M.O. Ikani, 2013. Effect of preservatives on microbiological qualities of Kunu zaki. Int. J. Agric. Sci. Res., 2: 124-130.
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  9. Ayo, J.A., G. Onuoha, H. Agu, V.A. Ayo, E.O. Avu, M. Sosanya and F. Adeosun, 2012. Effect of added beneseed paste on the quality of millet-based masa. Afr. J. Food Sci. Tech., 3: 236-243.
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  10. Ayo, J.A., C.B. Nwanchukwu and U.W. Eke, 2012. Effect of Buchholzia coriacea (Wonderful kola) on microflora of fresh fruits and vegetables. J. Agric. Res. Dev. Univ., 11: 207-216.
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  11. Agu, H.O., J.A. Ayo, G. Onuoha and D.T. Adedire, 2012. Effect of cereals and defatted groundnut paste on the digestibility of Dambu: A local Gurel. Agric. Biol. J. North Am., 3: 6-10.
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  12. Uhiara, N.S., J.A. Ayo, G. Anayo, J. Ndife and U.F. Abbas, 2011. Characterzation with palm oil. J. Chem. Soc. Nige., 36: 20-22.
  13. Oluwalana, I.B., J.A. Ayo, M.A. Idowu and S.A. Maloma, 2011. Effect of drying methods on physiochemical properties of waterleaf (Talinum triangulare). Int. J. Biol. Chem. Sci., 5: 880-889.
  14. Ayo, J.A., I.B. Oluwalana, M.A. Idowu, D.S. Ikuomola, V.A. Ayo, A. Umar and E. Yusuf, 2011. Production and evaluation of millet-egg-soybean hull composite flour: A weaning food. Am. J. Food. Nutr., 1: 7-13.
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  15. Ayo, J.A., G. Onuoha, D.S. Ikuomola, Y.O. Esan, V.A. Ayo and F. Obetta, 2011. Production and evaluation of starter culture for Kunu zaki: A millet based beverage drink. Niger. J. Microbiol., 35: 2457-2469.
  16. Ayo, J.A. and A.O. Adeola, 2011. Food insecurity at the grassroots: A challenge of college of agricultural sciences, Joseph Ayo Babalola university, a Nigerian private university. J. Agric. Sci., 2: 137-143.
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  17. Aina, O.O., A.O. Adeola, J.A. Ayo and M. Idowu, 2011. Entrepreneurial focused academic content in a private tertiary institution: A strategy for achieving the millennium development goals. Int. J. Agric. Food Sci., 2: 123-133.
  18. Ayo, J.A., U.S. Haruna, V.A. Ayo, H.O. Agu, N. Uhaira and S. Samalia, 2010. Effect of the use of solar box dryer on the quality of killishi (spiced sun dried meat). Int. J. Eng. Sci., 2: 158-164.
  19. Ayo, J.A., O.G. Onuoha, D.S. Ikuomola, Y.O. Esan, V.A. Ayo and I.G. Oigiangbe, 2010. Nutritional evaluation of millet-beniseed composite based Kunun-zaki. Pak. J. Nutr., 9: 1034-1038.
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  20. Ayo, J.A., D.S. Ikuomola, Y.O. Esan, O.G. Onuaha, V.A. Ayo and V. Ekele, 2010. Effect of added defatted benniseed on the quality of acha based biscuit. Contental J. Food Sci. Technol., 4: 7-13. 4: 7-13.
  21. Ayo, J.A., D.S. Ikuomola, T.A. Sanni, Y.O. Esan, V.A. Ayo and G. Ajayi, 2010. Evaluation of nutritional quality of soybean-acha composite biscuits. Nige. Inst. Food Sci. Technol. J., 28: 132-138.
  22. Ayo, J.A., N. Uhaira, C.E. Onuorah and S. Samaila, 2009. Production and consumption of kilishi. J. Res. Biorescience, 6: 1-13.
  23. Ayo, J.A., F. Adeosun, M. Sosanya, V.A. Ayo and G. Ajayi, 2009. Nutritional evaluation of Soybean-acha composite biscuits using wistar rats. Int. J. Food Agric., 6: 13-21.
  24. Ayo, J.A., U.S. Haruna, Y. Bitrus, V.A. Ayo and G. Ajayi, 2008. Effect of imrovers on the quality of acha bread. Nige. Food J., 26: 102-110.
  25. Ayo, J.A., H. Agu, V.A. Ayo and O.F. Famoriyo, 2008. Effect of groundnut paste on the quality of maize based masa. Pak. J. Nutr., 7: 557-560.
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  26. Ayo, J.A., H. Agu and O.F. Famoriyo, 2008. Effect of different cereals on the quality of masa. Pak. J. Nutr., 7: 530-533.
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  27. Ayo, J.A., V.A. Ayo, I. Nkama and R. Adewori, 2007. Physio-chemical In-vitro digistibility and organoleptic evaluation of acha wheat biscuit supplemented with soybean flour. Niger. Food J., 25: 77-89.
  28. Ayo, J.A., I. Nkama, V.A. Ayo and A. Ibrahim, 2007.. Effect of acha and other local cereals on the feed intake, body weight, haematological and nutritionalquality of rabbit. J. Res. Bioscience, 3: 76-83.
  29. Agu, H., J.A. Ayo and A. Paul, 2007. Quality characteristics of biscuit made from wheat and African bread fruits. Niger. Food J., 25: 19-27.
  30. Ayo, J.A., V.A. Ayo and N. Ikani, 2006. Effect of preservatives on the physiochemical, sensory and microbial qualities of Kunu zaki. Yankari J., 3: 61-69.
  31. Ayo, J.A. and I. Nkama, 2006. Physical quality of acha grains composite flour. Afr. Dev. Rev., 1: 85-88.
  32. Ayo, J.A. and I. Nkama, 2006. Acha (Digitaria exilis Stapf) in West Africa. Int. J. Food Agric., 1: 129-144.
  33. Ayo, J.A., I. Madaki and H. Agu, 2005. Food and drug interactions: Side effects. J. Nutr. Food Sci., 35: 232-240.
  34. Ayo, J.A. and V.A. Ayo, 2005. The problems and prospect of food safety and consumer protection: A review. Gubi J., 1: 57-60.
  35. Ayo, J.A., H. Umainze and T. Gaffa, 2004. Microbiological evaluation of Kunun zaki and Zoborodo drink produced and sold in a polytechnic. Nigerian Food J., 22: 119-126.
  36. Ayo, J.A., 2004. Effect of acha and millet grains on the quality of Kunun zaki. British Food J., 106: 512-519.
  37. Ayo, J.A. and M. Obeya, 2004. Effect of different cultivars of millet on the quality of kunun zaki. J. Food Sci. Techol., 41: 394-397.
  38. Ayo, J.A. and I. Nkama, 2004. Effect of acha (D. Exilis) flour on the quality of Bread. Int. J. Food Properties, 7: 561-569.
  39. Onuorah, C.E. and J.A. Ayo, 2003. Food taboos and their nutritional implications on developing nations like Nigeria-a review. J. Nutr. Food Sci., 33: 235-240.
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  40. Keswet, L., J.A. Ayo and C. Bello, 2003. The effect of four Nigerian wheat flours on the quality of bread. J. Nutr. Food Sci., 33: 34-37.
  41. Gafa, T. and J.A. Ayo, 2003. Physicochemical and sensory effects of Cadaba farinosa crude extract on cereal starches during kunun zaki production. Pak. J. Nutr., 2: 13-17.
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  42. Ayo, J.A. and O. Olawale, 2003. Effect of defatted groundnut concentrate on the physico-chemical and sensory quality of fura. J. Nutr. Food Sci., 33: 173-176.
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  43. Ayo, J.A. and I. Nkama, 2003. Effect of acha (Digitaria exilis staph.) grain flours on the physical and sensory quality of biscuit. Nutr. Food Sci., 33: 125-130.
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  44. Ayo, J.A. and A. Okoliko, 2003. Effect of spray drying temperatures of egg white powder on some quality of meringue. J. Arid Agric., 13: 181-187.
  45. Terna, G. and J.A. Ayo, 2002. Innovations in the traditional kunun zaki production process. Pak. J. Nutr., 1: 202-205.
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  46. Keswet, L. and J.A. Ayo, 2002. Effect of amorah flour on the quality of spaghetti dishes. Spectrum J., 9: 108-111.
  47. Ayo, J.A., P. Claude and O. Ayanlere, 2002. Effect of ascorbic acid: An alternative to potassium bromate on the quality of bread. Nigerian Food J., 20: 33-35.
  48. Ayo, J.A. and T. Gafa, 2002. Effect of undefeated soybeans flour on protein content and sensory quality of Kunnu zaki. Nigerian Food J., 20: 7-9.
  49. Ayo, J.A. and J.C. Okaka, 2002. Interaction effect of C. farinose and pH on Kunun Zaki. J. Sci. Technol., 8: 7-12.
  50. Ayo, J.A., C.E. Onuorah and L. Keswet, 2001. War against mal-nutrition: A task for the new millennium, A case study of Bauchi State. Sabon dale J. Techn. Edu., 5: 55-61.
  51. Ayo, J.A., 2001. The effect of Amaranth grain flour on the quality of Bread. Int. J. Food Prop., 4: 341-351.
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  52. Owa, R.O. and J.A. Ayo, 2000. Production and sensory evaluation of biscuit and pap (Akamu) containing encapsulated pineapple flavour. J. Applied Sci. Manage., 4: 51-53.
  53. Ayo, J.A., 2000. Effect of temperature and pH levels on the hydrolytic power of C. faranosa crude extract. J. Applied Sci. Manage., 4: 54-57.
  54. Ayo, J.A., 1999. Effect of modified starch on some properties of spray dried Encapsule. J. Applied Sci. Manage., 3: 81-83.
  55. Ayo, J.A., 1999. Effect of heat processing on the physico‐chemical and sensory qualities of 'Tsire'‐Suya Int. J. Food Prop., 2: 113-120.
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  56. Ayo, J.A., 1999. Effect of Cadaba farinosa crude extract on sensory and microbial qualities of Kunun zaki. J. Applied Sci. Manage., 3: 79-80.