Dr. Adewale Olusegun Obadina
My Social Links

Dr. Adewale Olusegun Obadina

Senior Lecturer
University of Agriculture, Nigeria

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

Share this Profile

Area of Interest:

Food Science and Technology
100%
Biotechnology
62%
Food Safety
90%
Food Control
75%
Food Processing
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
22
Abstracts
0

Selected Publications

  1. Obadina, A.O., O.B. Oyewole and U.E. Archibong, 2011. Effect of processing on the qualities of noodles produced from corn grit and cassava flour. Int. Food Res. J., 18: 1563-1568.
    Direct Link  |  
  2. Westby, A., T. Keith, A.O. Obadina, O.B. Oyewole and S. Lateef, 2010. Nigeria improvement of the hygienic quality of wet fufu produced in South-West. Food Control, 21: 639-643.
    CrossRef  |  Direct Link  |  
  3. Obadina, A.O., O.B. Oyewole and A.O. Olaleye, 2010. Development and Evaluation of fortified tapioca meal with coconut and banana pulp. Nig. Food J., 28: 294-301.
    Direct Link  |  
  4. Obadina, A.O., 2010. Safety evaluation of cassava fufu produced in South-West Nigeria. Proceedings of the Young Researchers Seminar (YRS), March 26-28, 2010, Montpellier, France -.
  5. Obadina, A.O., 2010. A baseline survey of traditional processing of cocoyam flour for amala, consumption status and awareness in South west Nigeria. Proceedings of the 31st Conference of Nigerian Food Science and Technology, October, 2010, Port Hracourt, Nigeria -.
  6. Obadina, A.O., O.B. Oyewole and F.O. Ogundipe, 2009. Effect of packaging material on the spoilage and shelf-life of cooked fufu. Nig. Food J., 27: 17-24.
    Direct Link  |  
  7. Obadina, A.O., O.B. Oyewole and A.O. Odusami, 2009. Microbiological safety and quality assessment of some fermented cassava products (lafun, fufu, gari). Sci. Res. Essay, 4: 432-435.
    Direct Link  |  
  8. Obadina, A.O., O.B. Oyewole, L.O. Sanni, T.I. Keith and A. Westby, 2008. Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria. Food Control, 19: 22-26.
    Direct Link  |  
  9. Obadina, A.O., O.B. Oyewole and T.M. Awojobi, 2008. Effect of steeping time of milled grains on the quality of Kunnu-Zaki (A Nigerian beverage). Afr. J. Food Sci., 2: 033-036.
    Direct Link  |  
  10. Obadina, A.O., O.B. Oyewole and A.A. Ayoola, 2008. Quality Assessment of Gari Produced using Rotary Drier. In: Food Processing: Methods, Techniques and Trends, Bellinghouse, V.C. (Eds.). Nova Science Publishers, Inc., USA., ISBN: 978-1-60692-414-3.
  11. Obadina, A.O., 2008. Identification of hazards and critical control points (CCP) for cassava lafun processing in South-West Nigeria. Proceedings of the 14th IUFoST World Congress of Food Science and Technology, October 19-23, 2008, Shangai, China -.
  12. Obadina, A.O., 2008. Baseline assessment of cassava fufu at different processing centres within South West Nigeria. Proceedings of the TWAS/BioVisionAlexandria. NXT 2008 for Young Scientists, Bibliotheca Alexandrinia, April 11-5, 2008, Alexandria, Egypt -.
  13. Obadina, A.O., O.B. Oyewole and M.O. Odubayo, 2007. Effect of storage on the safety and quality of fufu flour. J. Food Safety, 27: 148-156.
    CrossRef  |  
  14. Obadina, A.O., 2007. Microbiological safety of cassava fufu processed in South West Nigeria. Proceedings of the 1st Federated African Nutrition Society (FANUS) Conference in Quarzazate, May 7-9, 2007, Morocco -.
  15. Obadina, A.O. and O.B. Oyewole, 2007. Assessment of the antimicrobial potential of roselle juice (zobo) from different varieties of roselle calyx. J. Food Process. Preserv., 31: 607-617.
    CrossRef  |  Direct Link  |  
  16. Omemu, A.M., M.O. Edema, A.O. Atayese and A.O. Obadina, 2006. A survey of the microflora of Hibiscus sabdariffa (Roselle) and the resulting zobo juice. Afr. J. Biotechnol., 5: 254-259.
    Direct Link  |  
  17. Obadina, A.O., O.B. Oyewole, L.O. Sanni, T.I. Keith and A. Westby, 2006. Development of hazard analysis critical control point (HACCP) for fermented cassava fufu processing in South-West Nigeria. Proceedings of the 20th International ICFMH Symposium on Food Micro 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, August 29-September 3, 2006, University of Bologna, Italy -.
  18. Obadina, A.O., O.B. Oyewole, L.O. Sanni and T.I. Keith, 2006. Biopreservative activities of L. plantarum strains in fermenting casssava fufu. Afr. J. Biotechnol., 5: 620-623.
    Direct Link  |  
  19. Obadina, A.O., O.B. Oyewole, L.O. Sanni and S.S. Abiola, 2006. Fungal enrichment of cassava peels protein. Afr. J. Biotechnol., 5: 302-304.
    Direct Link  |  
  20. Obadina, A.O., A.O. Sobowale and O.B. Oyewole, 2006. Sensory assessment of gari produced using rotary dryer. Proceedings of the 1st International Conference on Engineering Research and Development: Impact on Industry (ICER&D 2006), September 5-7, 2006, University of Benin, Nigeria -.
  21. Obadina A.O. and O.B. Oyewole, 2006. Antifungal effect of L. plantarum on spoilage moulds in Ogi. Res. J. Biotechnol., 1: 31-35.
  22. Obadina, A.O. and O.B. Oyewole, 2004. Antimicrobial effect of local beverage (Zobo) from two varieties of Roselle calyces. Proceedings of the 28th Conference of Nigerian Food Science and Technology, October 11-15, 2004, Ibadan -.