Prof. Mojisola Adenike Oyarekua
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Prof. Mojisola Adenike Oyarekua

Professor
Federal University Oye Ekiti, Nigeria

Highest Degree
Ph.D. in Microbiology from University of Ibadan, Nigeria

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Area of Interest:

Biomedical Sciences
100%
Microbiology
62%
Physiology
90%
Virology
75%
Parasitology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Oladimeji, O. and M.A. Oyarekua, 2017. Nutritional survey of pre-school children in oriedo local government area, Edo State, Nigeria. Int. J. Nutr. Food Sci., 6: 26-33.
  2. Falegan, C.R., S.O. Akoja and M.A. Oyarekua, 2017. Microbiological assessment of suya (Sliced roasted beef) in Ado-Ekiti Metropolis, Ekiti State, Nigeria. MOJ Biol. Med., .
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  3. Oyerekua, M.A., 2016. Effects of fermentation on the fatty acids, sterols and phospholipids content of raw and cooked walnut for use as complementary food. Niger. Food J., 34: 47-55.
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  4. Adenike, O.M., 2016. Effect of co fermentation on nutritional and sensory evaluation of bitter yam and cowpea as complementary food. Int. J. Curr. Microbiol. App. Sci., 5: 267-278.
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  5. Oyerekua, M.A., B.O. Ogeneh and E.C. Archibong, 2015. Antibacterial effects of some commonly used toothpastes in Nigeria. J. Dental Med. Sci., 14: 87-89.
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  6. Oyarekua, M.A. and E.O. Bankefa, 2015. The effect of cooking and fermentation on the functional and nutritional properties of co-fermented walnut/maize. Int. J. Nutr. Food Sci., 4: 332-342.
  7. Adeyeye, E.I. and M.A. Oyarekua, 2015. Chemical composition of the leaves of tea bush (Ocimum gratissium L.). Bangladesh J. Sci. Ind. Res., 50: 93-108.
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  8. Oyarekua, M.A., 2014. The effect of ungerminated cowpea on the nutritional quality of germinated maize. Int. J. Biotechnol. Food Sci., 2: 35-43.
  9. Oyarekua, M.A. and E.O. Bankefa, 2014. Effect of using different containers during fermentation on microbial and nutritional quality of sesame seed. Am. J. Food Technol., 9: 292-301.
  10. Oyarekua M.A, 2014. The Effect of different processing methods on the nutritional quality and microbiological status of cat fish (Clarias lezera ). J. Food Process. Technol., 5: 1-7.
  11. Oghene, B.O., M.A. Oyarekua and A.N. Edeh, 2014. Bacteriological status of commonly consumed foods and vegetables from vendors in a market in enugu, Nigeria. Int. J. Curr. Microbiol. Applied Sci., 3: 157-165.
  12. Adeyeye, E.I., M.A. Oyarekua and A.J. Adesina, 2014. Proximate, mineral, amino acid composition and mineral safety index of Callinectes latimanus. Int. J. Dev. Res., 4: 2641-2649.
  13. Adeyeye, E.I., M.A. Oyarekua and A.J. Adesina, 2014. Amino acid composition of roasted cocoa, cocoa nibs and cocoa shell. Int. J. Curr. Res. Chem. Pham. Sci., 1: 01-11.
  14. Oyarekua, M.A., 2013. Studies on the nutritional quality, anti-nutritional factors, amino acid profile and functional properties of co-fermented wheat/cowpea. Elixir Food Sci., 54: 12360-12364.
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  15. Oyarekua, M.A., 2013. Effect of co-fermentation on nutritive quality and pasting properties of maize/cowpea/sweet potato as complementary food. Afr. J. Food Agric. Nutr. Dev., 13: 7171-7191.
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  16. Oyarekua, M.A., 2013. Comparative studies of co-fermented maize/pigeon pea and maize/mucuna as infants complementary foods. Wudpecker J. Food Technol., 1: 1-8.
  17. Adeyeye, E.I. and M.A. Oyarekua, 2013. Lipid composition of three species of solanum consumed in Nigeria. Int. J. Chem. Sci., 6: 85-92.
  18. Adeyeye, E.I., O.T. Orisakeye and M.A. Oyarekua, 2012. Composition, mineral safety index, calcium, zinc and phytate interrelationships in four fast-foods consumed in Nigeria. Bull. Chem. Soc. Ethiop., 26: 43-54.
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  19. Adenike, O.M., 2012. Effect of germination, boiling and co-fermentation on the viscosity of maize/cowpea mixture as complementary infant food. Am. J. Food Technol., 7: 1-12.
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  20. Oyarekua, M.A., 2011. Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea 'OGI'. Agric. Biol. J. N. Am., 2: 61-73.
  21. Oyarekua, M.A., 2011. Biochemical and microbiological changes during the production of fermented pigeon pea (Cajanus cajan) flour. Afr. J. Food Sci. Technol., 2: 223-231.
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  22. Oyarekua, M.A. and E.I. Adeyeye, 2011. The amino acids profile of the brain and eyes of African giant pouch rat (Cricetomys gambianus). Agric. Biol. J. North Am., 2: 368-375.
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  23. Adeyeye, E.I. and M.A. Oyarekua, 2011. Lipid profile of the skin and muscle of freshwater sardine (Pellenula afzeliusi): Nutritional/dietary implications. Bangladesh J. Sci. Ind. Res., 46: 523-532.
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  24. Oyarekua, M.A., 2010. Sensory evaluation, nutritional quality and antinutritional factors of traditionally co-fermented cereals/cowpea mixtures as infant complementary food. Agric. Biol. J. North Am., 1: 950-956.
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  25. Oyarekua, M.A., 2010. Effect of fermentation on the protein digestibility and antinutritional factors of co-fermented maize/cowpea mixture. Int. J. Chem. Sci., 5: 10-14.
  26. Nigeria, I.E.U., 2010. The nutrient composition of the African rat. Adv. J. Food Sci. Technol., 2: 318-324.
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  27. Farinde, E.O., V.A. Obatolu, M.A. Oyarekua, H.A. Adeniran, S.I. Ejoh and O.T. Olanipekun, 2010. Physical and microbial properties of fruit flavoured fermented cowmilk and soy milk (yoghurt-like) under different temperature of storage. Afr. J. Food Sci. Technol., 5: 120-127.
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  28. Oyarekua, M.A., 2009. Co-fermentation of cassava/cowpea/carrot to produce infant complementary food of improved nutritive quality. Asian J. Clin. Nutr., 1: 120-130.
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  29. Oyarekua, M.A. and E.I. Adeyeye, 2009. Comparative evaluation of the nutritional quality, functional properties and amino acid profile of co-fermented maize/cowpea and sorghum/cowpea Ogi as infant complementary food. Asian J. Clin. Nutr., 1: 31-39.
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  30. Oyarekua, M.A., I.O. Akinyele, S. Trêche and A.F. Eleyinmi, 2008. Amylolytic lactic acid bacteria fermentation of maize–cowpea ogi. J. Food Process. Preservat., 32: 286-305.
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  31. Adeyeye, E.I. and M.A. Oyarekua, 2008. Proximate composition and some nutritionally available minerals in the dehulled seeds and seeds hull of Anacaridium occidentale (L) and Blihia sapida. (Koenig)-BioSci. Biotechnol. Res. Asia, 5: 99-106.
  32. Fasasi, O.S., A.F. Eleyinmi and M.A. Oyarekua, 2007. Effect of some traditional processing operations on the functional properties of African breadfruit seed (Treculia africana) flour. LWT-Food Sci. Technol., 40: 513-519.
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  33. Akinyemi, A. and M.A. Oyarekua, 2007. Introductory Microbiology. De- Forb Educational Publishers, Nigeria.
  34. Aboloma R.I., C.A. Ologunde and M.A. Oyarekua, 2007. Introduction to Cell Biology. Balfak. Academic Publishers, Nigeria,.
  35. Oyarekua, M.A., 2004. Effect of co-fermentation on total phenol, phytate and minerals in corn/cowpea ‘Ogi’. Niger. Acad. A Multi. J., 7: 122-129.
  36. Oyarekua, M.A. and A.F. Eleyinmi, 2004. Comparative evaluation of the nutritional quality of corn, sorghum and millet ogi prepared by a modified traditional technique. J. Food Agric. Environ., 2: 94-99.
  37. Ologunde, C.A., A. Akinyemi and M.A. Oyarekua, 2004. A survey of antimalaria practices and parasitemia in urban. academic and rural areas of two states in South-Western Nigeria. Acad. A Multi-discip. J., 7: 73-79.
  38. Ajibade, V.A., R.I. Aboloma, A. Akinyemi, C.A. Ologunde and M.A. Oyarekua, 2004. Human, Plant and Social Biology. Balfak Academic publishers, Nigeria,.