About
Professional Summary
OLATIDOYE, Olawale Paul, PhD is a lecturer and researcher in the Department of Food Technology, Yaba, Lagos ,Nigeria. He began his lecturing carer at Igbinedion University Okada, Benin-city,Nigeria in 2007 in the Department of Science and Technology. In February 2014, he left for Yaba College of Technology, Lagos where he continued his esteemed carer as Food processing and storage Technology researcher and lecturer. Dr. Olatidoye has attended several trainings, conferences and workshops both locally and internationally on Food processing and preservation, process optimization as well as Flexible Skill Development and Blended E-Learning programming. He is a member of several professional bodies including:Nigeria Institute of Food Science and Technology, International Research and Development Institute and Institute of Public Analysts of Nigeria.He has worked in various research laboratories in Nigeria. He has about 20 publications in scholarly journals. He is a member of several committees at Departmental, School and College levels in Yaba College of Technology, Nigeria. He has played an integral role in various collaborative projects in Nigeria and mentor for my Community.
Employment
Professional Appointments
Principal Lecturer
Yaba College of Technology
Education
Academic Background-
Ph.D. Federal University of Agriculture Abeokuta, Nigeria Food Processing and Storage Technology | Completed: 2014
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M.Sc. University of Ibadan, Ibadan, Nigeria Food Science & Technology | Completed: 2004
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B.Sc. Obafemi Awolowo University, Nigeria Food Science & Technology | Completed: 2000
Editorial Services
Editorial & Publishing Roles
Editorial Board Member
Serving as Editorial Board Member for American Journal of Food Technology.
Editorial Board Member
Serving as Editorial Board Member for Journal of Applied Sciences.
Editorial Board Member
Serving as Editorial Board Member for Trends in Applied Sciences Research.
Editorial Board Member
Serving as Editorial Board Member for Singapore Journal of Scientific Research.
Editorial Board Member
Serving as Editorial Board Member for Journal of Food Resource Science.
Publications (53)
Selected Scholarly Contributions
Evaluation and acceptability of crackers made from a blend of fonio (Digitaria exilis), and conophor nuts (Tetracarpidium conophorum) flours for diabetes mellitus patients
2025
2025
2022
Influence of dietary inclusion of phytobiotics on growth performance, carcass and organ weight of broiler chickens.
Olawale Paul Olatidoye
2021
Quality characteristics of complementary food from locally fermented maize flour blended with sprouted velvet bean (Mucuna utilis) flour in Nigeria.
Olawale Paul Olatidoye
2021
Quality assessment and food potentials of flour obtained from sprouted and non-sprouted watermelon seeds (Citrulus lanatus) and its akara making potentials.
Olawale Paul Olatidoye
2021
Effects of some leafy vegetables and their combinations as feed additives on performance, egg quality and shelf- life.
Olawale Paul Olatidoye
2021
Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria
2020
Influence of osmotic dehydration on mass transfer kinetics of cocoyam slices (Colocasia esculenta and Xanthosomaspp)in sugar solution.
Olawale Paul Olatidoye
2020
Nutritional profile, protein quality and biological value of raw and roasted cashew kernel (Anacardium occidentale) grown in southwest Nigeria.
Olawale Paul Olatidoye
2020
Blood profiles, ceaca micro flora and intestinal morphometric of broiler chickens fed diets supplemented with (Syzygium aromaticum, Piper nigrum and Tetrapleura tetraptera) as antioxidants.
Olawale Paul Olatidoye
2020
Effect of cooking methods on antioxidant activity, nitric oxide scavenging activity and phenolic contents of groundnuts varieties grown in Nigeria.
Olawale Paul Olatidoye
2020
Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity.
Olawale Paul Olatidoye
2020
Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria.
Olawale Paul Olatidoye
2020
Design and construction of a mechanized charcoal-fueled corn roaster.
Olawale Paul Olatidoye
2020
The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria.
Olawale Paul Olatidoye
2019
Physical, chemical and microbiological changes in refrigerated minced cow meat patties treated with different concentrations of ginger extract.
Olawale Paul Olatidoye
2019
Influence of chemical modification on some properties of starches from tiger nut (Cyperus esculentus) and cocoyam (Xanthosoma sagittifolium) as a potential biomaterial.
Olawale Paul Olatidoye
2019
Influence of aqueous extract of ginger and garlic on shelf life studies of plantain fingers (Musa paradisiacal) at ambient and refrigerated conditions.
Olawale Paul Olatidoye
2019
Assessment of service quality on customer satisfaction in selected hotels in Abeokuta Metropolis, Ogun state, Nigeria.
Olawale Paul Olatidoye
2019
Effect of fermentation with R. oligosporus and R. stolonifer on some physicochemical properties of starch extracts from dehulled and undehulled velvet bean (Mucuna utilis) seeds.
Olawale Paul Olatidoye
2019
Effect of cooking methods on anti-nutrient content and phenolic acid profiles of groundnut varieties grown in Nigeria.
Olawale Paul Olatidoye
2019
Total antioxidant potential of some selected beverages consumed in Lagos state, Nigeria.
Olawale Paul Olatidoye
2019
Effect of co-fermentation on the quality attributes of weaning food produced from Sorghum (Sorghum bicolor) and pigeon pea (Cajanus cajan).
Olawale Paul Olatidoye
2017
Production and quality evaluation of imitation yoghurt from blends of cow milk and cashewnut milk (Anacadium ocidentale).
Olawale Paul Olatidoye
2017
Models for predicting moisture diffusivity during Osmotic dehydration of two Cocoyam varieties (Colocasia spp and Xanthosoma spp).
Olawale Paul Olatidoye
2016
Effect of traditional processing methods on proximate, mineral and sensory qualities of three breeds of land snail reared in Edo state.
Olawale Paul Olatidoye
2016
Effects of fermentation with R. oligosporus and R. stolonifer on proximate and pasting properties of dehulled and undehulled velvet beans (Mucuna utilis) flour.
Olawale Paul Olatidoye
2016
Effects of adding ginger extracts (Zingiber officinale) on minced cow meat during refrigerated storage.
Olawale Paul Olatidoye
2015
Production and quality evaluation of ogi produced from fermented maize and horse eye bean (Mucuna urens).
Olawale Paul Olatidoye
2015
Shelf life extension studies of fried plantain chips treated with crude antioxidants extracts of Aframomum danielli.
Olawale Paul Olatidoye
2014
Modification and quality characteristics of cocoyam starch and its potential for Chin-Chin production.
Olawale Paul Olatidoye
2014
Nutrient composition, functional and organoleptic properties of complementary food formulated from sorghum, walnut and ginger.
Olawale Paul Olatidoye
2013
Evaluation of nutritional, physicochemical properties and acceptability of undehulled 'Ofada' rice and soybean flour blends.
Olawale Paul Olatidoye
2013
Effect of mixing ratios on the proximate composition and consumer acceptability of "Gurundi" snack prepared from tigernut (Cyperus esculentus).
Olawale Paul Olatidoye
2013
Effect of local cassava fermentation methods on functional pasting and sensory properties of lafun.
Olawale Paul Olatidoye
2012
Production and quality evaluation of complementary food formulated from fermented sorghum, walnut and ginger.
Olawale Paul Olatidoye
2012
Performance of pullet chicks served fluted Pumpkin (Telfairia occidentalis) leaves extract supplement and the effects on their blood parameter.
Olawale Paul Olatidoye
2012
Production, nutritional assessment and storage stability of bread-spread from cashew nut Ancardium occidentale.
Olawale Paul Olatidoye
2012
A comparative study on physicochemical and rheological properties of imported tomato paste in Nigeria.
Olawale Paul Olatidoye
2012
Chemical composition and nutritional evaluation of velvet bean seeds (Mucuna utilis) for domestic consumption and industrial utilization in Nigeria.
Olawale Paul Olatidoye
2012
Effect of maternal employment on nutritional status of pre-school children from low income households area of Oyo State.
Olawale Paul Olatidoye
2011
Effect of full-fat soy-bean flour on the nutritional, physicochemical properties and acceptability of cassava flour.
Olawale Paul Olatidoye
2011
Chemical composition and physicochemical characteristics of tropical Almond nuts (Terminalia catappia L) cultivated in South West Nigeria.
Olawale Paul Olatidoye
2011
Quality characteristics of cookies produced from composite flours of wheat and mushroom.
Olawale Paul Olatidoye
2010
Determinant of food security and nutritional status of pre-school children in rural Area of Oyo state.
Olawale Paul Olatidoye
2010
The impact of agricultural credit on livestock production and owners livelihood: The case of livestock farmers in Ovia North East local Government area of Edo state, Nigeria.
Olawale Paul Olatidoye
2010
Effect of preservation methods and storage on nutritional quality and sensory properties leafy vegetables consumed in Nigeria.
Olawale Paul Olatidoye
2010
Effect of dehydrofreezing on quality attributes of frozen tomato.
Olawale Paul Olatidoye
2010
Household food security, nutritional and health status of pre-school children from low income households area of Oyo state, Nigeria.
Olawale Paul Olatidoye
2010
Functional properties of dehulled and undehulled velvet beans flour (Mucuna utilis).
Olawale Paul Olatidoye
2010
Production, evaluation and consumer acceptability of Ocimum spp as dry food seasoning.
Olawale Paul Olatidoye
2009
Evaluation of physicochemical and rheological characteristics of soybean fortified yam flour.
Olawale Paul Olatidoye
2009