Institute of Agricultural Research

Training(IAR&T), Obafemi Awolowo

University

Agricultural Value addition Programme

[Moor Plantation]

[Ibadan], [Oyo state [23401]

Nigeria

subuolafasoyiro@gmail.com

Phone: [+23480521818883]

Email: [sbfasoyiro@iart.gov.ng

Institute weblink: https://iart.gov.ng/wp-

content/uploads/2019/10/SBFasoyiro-CV-

2019.pdf

Website: www.sbfasoyiro.agr.ng

Education

Jan 2000 – Aug 2004 University of Ibadan

Ph.D, Food Technology

Ibadan, Nigeria

Sep 1995 – Aug 1997 University of Ibadan

M.Sc, Food Technology,

Nigeria

Nov 1988 – Jun 1994 Federal University of Agriculture

BSc, Food Science and Technology

Ibadan, Nigeria

Research Experience

Sep 2015 – Jul 2016 Visiting Scientist

Pennsylvania State University, Department of Food Science,

University Park, United States

Oct 2011 – present Associate Professor (Principal Research Fellow)

Institute of Agricultural Research & Training, Agricultural Value Addition

Programme,

Nigeria

Oct 2008 – Sep 2011 Senior Research fellow

Institute of Agricultural Research & Training, Product Development

Programme,

Nigeria

Apr 2007 – May 2007 Visiting Scientist

Pennsylvania State University, Department of Food Science,

United States

Oct 2005 – Sep 2008 Research Fellow I

Institute of Agricultural Research andTraining, Post harvest Technology

Improvement Programme,

Nigeria

Sep 2002 – Oct 2005 Research Fellow II

Institute of Agricultural Research and Training, Grain legume Improvement

Programme,

Nigeria

Dec 1998 – Oct 2002 Junior Research Fellow

Institute of Agricultural Research & Training, Obafemi Awolowo University,

Farming System Research and Extension Programme

Ibadan, Nigeria

Awards & Grants

Feb 2018 Award: ICFP Award

Jan 2016 Tetfund Research Grant Award : Biological evaluation and technology delivery

of nutritionally improved biscuit produced from sweetpotato-pigeonpea-

banana flour blends in Ogun State (Collaborative research)

Aug 2015 Schumberger Foundation Faculty for The Future Research Award: Stability and

safety of maize-pigeon pea flour against aflatoxin

Jan 2013 ARCN Research Grant Award : Promotion and adoption of orange flesh sweet

potato as crop and food in Oyo and Kwara states: Ogbomoso and Offa zones

(collaborative research)

Jan 2011 USDS AEIF Grant Award: Kenaf Clean-up: Countering oil Spills in the Niger-

Delta with local Plants (Collaborative research).

Jan 2010 Award: AWARD Award

Aug 2009 International Foundation of Science Research Grant Award: Development of

Convenience Household technologies from maize and pigeon flour

Aug 2008 USDA Research grant Award: Reduction of hazards in locally processed

soybean products in south west Nigeria

Research Interests

Food Safety, Food Science, Antioxidants, Food Processing, Food Security,

Product Development, Food Preservation, Legumes, Spices, Sensory

Evaluation, Plant Extracts, Post Harvest Technology, Maize, Food Science and

Technology, Nutrition, Food Composition

Languages English, Yoruba

Scientific Memberships Nigerian Institute of Food Science and Technology (NIFST)

International Food Technology (IFT)

Organization of Women in Science in Developing Countries (OWSD)

Society for Underutilized Legumes (SUL)

Academic Service

Editor, Moor Journal of Agricultural Research, 2019

Editorial Board Member, Moor Journal of Agricultural Research, 2019

Mentor, African Women in Agricultural Research and Development, 2013-2014

Member, International Advisory Committee for Second Food and Environment Conference,

Wessex Institute of Technology, U.K. 2011-2012.

Editorial Board Member, Journal of Food, Agriculture and Environment, Finland, 2005- 2008

Administrative Service

Head, Life Science Centre, IAR&T, Ibadan, 2019 to date

Training Coordinator, Product Development Programme, IAR&T, 2017 to date

NiWARD Institutional Coordinator for IAR&T, Nigerian Women in Agricultural Research and

Development (NiWARD) Nigeria, 2016-to date

Zonal Coordinator, Nigerian Institute of Food Science and Technology (NIFST), 2014-2018

Head of Programme, Product Development, IAR&T, Ibadan, 2012-2016

Vice-President, Nigerian Association of Food Science and Technology Students, 1992-1993

Research

Characterization of utilization of active components of Aframomum danielli spice.

Focus on evaluation of active components in A. danielli seed responsible for antioxidant

and antimicrobial properties in food systems

Evaluation of chemical composition of underulitized legumes growing in south west

Nigeria. The proximate composition, antinutrients and mineral composition of African

yam bean, pigeon pea, lima beans and bamabara groundnuts land races growing in south

west Nigeria

Standardization of roselle-fruit flavoured drink of roselle for small ssale enterprise.

Formulation and production of nutritious and healthy drinks from roselle with fruits;

orange, apple and pineapple with determination of chemical composition and storage

properties

Effect of processing methods on the nutritional quality and acceptability of pigeon pea

(Cajanus cajan) products. Assessment of functional properties, dehulling properties of

pigeon pea seeds

Reduction of hazards associated with locally processed street-vended Soybean foods

in South - West, Nigeria. Determination of physical, chemical, microbial hazards and

occupational hazards with locally processed soycheese

Improved household technology for production of convenience food from maize and

pigeon pea. Chemical composition, mineral composition of maize-pigeon pea fortified

flours and develop various recipes from the product

Development and chemical composition of cassava and pigeon pea fortified products.

Proximate composition of cassava pigeon pea fortified flours, developed recipes

Stability and safety of packaged maize –pigeon flours against aflatoxin. Water activity,

mold counts, and aflatoxin test of stored sample in various packaging under simulated

tropical condition

Publication Highlights

Thesis

Subuola Fasoyiro: Characterization and utilization of the active components of the spice Aframomum danielli

(Hook K. Schum, 1948), African cardamon. Ph. D. Thesis. University of Ibadan.07/2004, Degree: Ph.D,

Supervisor: Prof. G.O. Adegoke

Subuola Fasoyiro: Physical, chemical and microbiological characteristics of antioxidants prepared from the spice

Aframomum danielli.. 03/1997, Degree: M. Sc, Supervisor: Prof. G.O. Adegoke

Subuola Fasoyiro: Chemical and Sensory qualities of flaked maize product. 10/1993, Degree: B.Sc, Supervisor:

Prof. O.B. Oyewole

Books

Subuola Fasoyiro, Farinde EO, Arowora KA, Ajani AO, Adeola AA, Olanipekun OT, Ejigbo E, Oyedokun

MO, Adebayo AK, Ashaye OA: Pigeon pea Utilization: A Recipe Book ( for home use and cottage

industries). 03/2019; IAR&T Publication Unit, Ibadan., ISBN: 978-978-50216-6-6-0

Subuola Fasoyiro: The Value of Spices; Uses, Nutritional and Health Benefits. 01/2015; Lambert Academic

Publishing., ISBN: 978-3-659-71840-3

Fasoyiro S.B.: Pigeon pea: Processing, Nutritional Composition, Products and Recipes. 01/2015; Lambert

Academic Publishers, Deutschland, Germany., ISBN: 978-3-659-51381-7

Subuola Fasoyiro, Obatolu V.A, Ashaye O.A, Adegoke G.O, Cutter N.C: Ilana Idaabobo Ounje: Lati Ori Oko

de Tabili- Ohun ti Alakoso Ounje Gbodo Mo. 03/2009; Bora Agro Nigeria Limited., ISBN: ISBN978-978-

48780-1-2

Fasoyiro, Obatolu, Ashaye, Adegoke G.O, Cutter C.N.C: A Food safety guide: from farm to table-What a food

handler should know. 01/2009; Bora Agro Nigeria Limited., ISBN: 978-48470-0-5

Ashaye, Obatolu V.A, Amusa N.A, Fasoyiro S.B., Ayoola O.T: Tips and strategies for profitable cassava

production, processing and export.. 01/2007; Bora Agro Nigeria Limited., ISBN: 978-8125-95-6

Book Chapters

Subuola Fasoyiro: Characterization of the components of A. danielli seeds. Aframomum danielli: components

and bioactivities in food systems, Edited by Adegoke Gabriel Olaniran, 01/2013: chapter 5: pages

32-41; Lap Lambert Academic Publisher,Deutschland, Germany., ISBN: 957-3-659-45718-0

Farinde E.O., Fasoyiro S.B.: Fermentation of lesser known legumes. Legumes Types, Nutritional Composition

and health Benefits, Edited by Hiroto Satou, Ren Nakamura, 01/2013: chapter 5: pages 159-178;

Nova Publisher USA., ISBN: 978-1-62808-218-4

Fasoyiro Subuola, Yudi Widodo, Taiwo Kehinde: Processing and Utilization of Legumes in the Tropics.

Trends in Vital Food and Control Engineering, 04/2012; , ISBN: 978-953-51-0449-0,

DOI:10.5772/36496

Journal Publications

S.B Fasoyiro, E.O Farinde, M.O Oyedokun, Adebayo, A.K. (2019). Dissemination, training on pigeon pea

utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria.

Greener Journal of Agricultural Research 9(1) 90-94. DOI:10.15580/GJAS.2019.1.020719026

S. B. Fasoyiro, E.O. Farinde, O.B. Chete, Ajani, A.O. (2019). Knowledge assessment, training and

consumer acceptability on cassava – pigeon pea processing at Akufo, Oyo state. Greener Journal

of Agricultural Research 9(1):32-26.DOI:10.15580/GJAS.2019.1.011619016

Oduntan, A.O., Fasoyiro, S.B., Akinfasoye, J.A., Adeboyejo, F.O. (2018) Antioxidant and proximate

properties of underutilized vegetables in western Nigeria. Acta horticulturae 1225:255-260.,

DOI:10.17660/ActaHortic.2018.1225.35

Ajani, A. O., Adegoke G. O., Fasoyiro, S. B. (2017). Aflatoxins and Microbiological Characteristics of

Stored Bread fruit (Artocarpus communis) Chips Treated with Aframomum danielli and Sodium

Metabisulphite. Research Journal of Food Nutrition 1(1) 23-28.

Fasoyiro, S.B., Arowora, K.A. Ajani, A.O. (2017). Storage and Sensory Qualities of Extrudate‐ Like

Maize–Pigeon Pea Snacks Processed by Low‐ Cost Technology. Journal of Food Processing and

Preservation 41(4):1-7., DOI:10.1111/jfpp.13000

Fasoyiro, S.B. Gourama, H., Cutter, C.N. (2017). Stability and safety of maize–legume-fortified flours

stored in various packaging materials. European Food Research and Technology 243(10) 1861-1868.,

DOI:10.1007/s00217-017-2892-4

Oduntan, A.O., Akinfasoye, J. A., Fasoyiro, S.B. (2017). Ascorbic Acid, Total Phenolic, Flavonoid and

Antioxidant Activity of Two Cultivars of Basella alba. Food Science and Technology 5(4):92-96.,

DOI:10.13189/fst.2017.050402

Farinde, E.O., Obatolu, V.A., Fasoyiro, S.B. (2017). Microbial, Nutritional and Sensory Qualities of Baked

Cooked and Steamed Cooked Lima Beans. American Journal of Food Science and Technology

5(4): 56-16., DOI:10.12691/ajfst-5-4-6

Fasoyiro, S.B., Hovingh. R., Gourama, H., Cutter, C.N. (2016). Change in Water Activity and Fungal

Counts of Maize-pigeon Pea Flour During Storage Utilizing Various Packaging Materials. Procedia

Engineering 159:72-76., DOI:10.1016/j.proeng.2016.08.066

Ajani, A.O., Alade, O.A., Olagbaju, A.R., Fasoyiro, S.B., Arowora, K.A., Oyelakin, M.O. (2016). Chemical

and Sensory Qualities of Stored Gari Fortified with Soybean and Groundnut Flour. Applied

Tropical Agriculture 71(2):79-83.

Osunbitan, S.O., Taiwo, K. A., Gbadamosi, S. O., Fasoyiro, S. B. (2016). Essential mineral elements in

flours from two improved varieties of cowpea. American Journal of Research Communication

4(3): 118-130.Zaka K.O., Arowora K.A., Fasoyiro S.B., Ilesanmi F.F., Ajani A.O., AwoileT.M.,

Ikotun I.O., Ogundare-Akanmu O.A. (2015). Storability of Sliced Dehydrated Tomato. American

Journal of Experimental Agriculture 7(3):178-181., DOI:10.9734/AJEA/2015/15772

Fasoyiro, S.B., Oyelakin, M.O., Alimi, P.J., Zaka, K.O., Ajani, A.O., Oduntan, A.O., Olapade,

A.A., Farinde, E.O., Osunbitan, S.O., Ejigbo, E.A. Adeboyejo, F.O., Ilesanmi, F.F.,

Afolabi, M.O. (2015). Gender response and sensitization of students in Oyo State on

career choices in S & T ( case study: Food Science and Technology). International Journal

of Development Research 5(2):3508-3512

Taiwo, K.A. and Fasoyiro, S.B. (2015). Women and Cassava Processing in Nigeria. International Journal of

Development Research 5(2):3513-3517.

Fasoyiro S.B. (2014). Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu

Compared with Tofu from Two Natural Coagulants. Nigerian Food of Journal 32(2):97-102.,

DOI:10.1016/S0189-7241(15)30123-5

Adegunloye D.V., Ogundolie, F.A., Fasoyiro, S.B. and Oladipo, E.M. (2014). Microbiological

purification of wastewater collected from table water factories in Akure, Nigeria.

International Journal of Applied Microbiology and Biotechnology Research 2;11-17

Lawal B.O., Ayoola, O.T., Fasoyiro, S.B. (2014). Evaluation of Agronomic and Sensory Attributes of Quality

Protein Maize for Acceptability in South-Western Nigeria. 47(4):131-136., DOI:10.2478/ats-2014-0018

Fasoyiro, S.B. (2014). The value and utilization of spice plants in tropical Africa. Journal of

Agricultural and Food Information 15: 109-120., DOI:10.1080/10496505.2014.888945

Oduntan, A.O, Olaleye , O. Akinwande,, B.A. and Fasoyiro, S.B. (2014). Effect of plant

maturity on the antinutrient of Sesamum radiatum leaves. Global Journal of Scientific

Researches 2(1)7-13.

Chete, O.B., and Fasoyiro S.B. (2014). Impact of ICT-based initiative (mobile phones) on market

access by women farmers in Nigeria. World Rural Observations 6(3) 65-71

Ajani, A.O., Arowora, K.A., Fasoyiro, S.B., Ilesanmi, F.F., Zaka, K.O. (2014). Assessment of

physicochemical, microbiological and sensory properties of seasoning developed from

mushroom and locust bean. African Journal Food Science 6(22): 524-528

Fasoyiro, S.B. and Arowora, K.A. (2013). Chemical, pasting and sensory properties of whole

fermented (Ogi) fortified with pigeon pea flour. WASET International Journal of

Agricultural, Biosystems Science and Engineering 7: 32-34.

Fasoyiro, S. B., Farinde, E.O, Adiat, W.T., Zaka K. O., Ajani, A. O. (2013). Proximate

composition and organoleptic properties of cassava snacks fortified with pigeon pea flour.

Science Focus 18:1-9.

Fasoyiro, S.B. (2012). Locally processed street-vended foods in Nigeria: How safe?. 2(4):381-391.,

DOI:10.2495/SAFE-V2-N4-381-391

Fasoyiro, S.B. and K.A. Taiwo (2012). Strategies for increasing food production and food

security in Nigeria. Journal of Food and Agricultural Information 13:338-355

Olanipekun O.T, V.A. Obatolu, S.B. Fasoyiro and B.O Ogunba (2012). Assessment of xxxix

nutritional status of primary school children in Ibadan, South West Nigeria (2012).

Nutrition and Food Science. 42: (UK).,DOI:10.1108/0034665121127763

Olanipekun, O.T, S.B. Fasoyiro, E.O Farinde and E.A Ige (2012). Chemical and sensory

properties of roselle drink fortified with grain amaranth. African Journal of Food Science

6:412-415.

Fasoyiro, S.B. (2011). Assessment of hazards in local soy-cheese processing: Implications on

health and environment. W.I.T. Transactions on Ecology and Environment 152: 37-44

DOI:10.2495/FENV110041

Fasoyiro, S.B., V.A. Obatolu, O.A. Ashaye, G.O. Adegoke and E.O. Farinde (2010). Microbial

hazards and critical control points of locally processed soy-cheese in Nigeria. Nutrition & Food

Science 40(6):591-597., DOI:10.1108/00346651011090392

Fasoyiro, S.B., V.A. Obatolu, O.A. Ashaye, and B.O. Lawal (2010). Knowledge Assessment,

Improved Storage Techniques and Training of Local Processors and Vendors of Soy

Products on Food Safety Practices in South West Nigeria. Journal of Food and Agricultural

Information 11: 340-350., DOI:10.1080/10496505.2010.512855

Fasoyiro, S.B., V.A. Obatolu, O.A. Ashaye, F.A. Adeojo and D.O. Ogunleti (2009). Chemical

and Sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice

dawadawa. Nigerian Food Journal 27: 150-15

Fasoyiro, S.B., L.B. Taiwo, Osuntade, K.A. Arowora, S.I. Ejoh and O.T. Olanipekun (2009).

Development of fermented pigeon pea (Cajanus cajan) dawadawa spice into shelf-stable

products. Moor Journal of Agricultural Research 10: 80-88.

Fasoyiro, S.B. (2009). Shelf-life properties of soy-cheese preserved in water extracts of

Aframomum species. Science Focus 14: 460-466

Farinde, E.O., V.A. Obatolu, S.B. Fasoyiro, A.H. Adeniran and E.R. Agboola (2008). Use of

alternative raw materials for yoghurt production. African Journal of Biotechnology 7:

3339-3345.

Farinde, E.O., V.A. Obatolu, S.B. Fasoyiro, A.H. Adeniran and E.R. Agboola (2008). Use of

alternative raw materials for yoghurt production. African Journal of Biotechnology 7:

3339-3345.

Owosibo, A.O., R.A. Hamzat, A.M. Raji, S.B. Fasoyiro and L.O. Obisesan (2008). Effect of

replacement of cocoa bean shell for maize on growth, carcass characteristics and

organoleptic properties of growing snail (Archachatina marginata). Journal of Cell and

Animal Biology 1 :88-86.

Fasoyiro, S.B. (2007). Preservative property of Aframomum danielli fractions in stored grains.

African Journal of Biotechnology 6: 235-237

Fasoyiro, S.B. and G.O. Adegoke (2007). Phytochemical characterization and the antimicrobial

property of Aframomum danielli extract. African Journal of Agricultural Research 2: 67-69

Farinde, E.O., S.B. Fasoyiro, V.A. Obatolu and A.A. Yusuf (2007). Production of soy-iru using

an alternative method of processing and fermenting container. Journal of Biological

Sciences 7: 61-64. DOI:10.3923/jbs.2007.61.64

Obatolu, V.A., S.B. Fasoyiro and L.O. Ogunsumi (2007). Functional properties of yam beans.

Journal of Food Processing and Preservation 31: 240-249., DOI:10.1111/j.1745-

4549.2007.00112

Fasoyiro, S.B. and G.O. Adegoke (2006). Antioxidant activities of fractionated components of

Aframomum danielli in soybean oil. World Applied Science Journal 1:25-28.

Fasoyiro, S.B.,G.O. Adegoke and O.O. Idowu (2006). Characterization and partial purification

of antioxidant component of ethereal fractions of Aframomum danielli. World Journal of

Chemistry 1:1-5.

Fasoyiro, S.B., S.R. Ajibade, A.J. Omole, O.N. Adeniyan and E.O. Farinde (2006). Proximate,

mineral and antinutritional factors of some underutilized grain legumes in South- Western

Nigeria. Nutrition and Food Science 38:18-23., DOI:10.1108/00346650610642151

Ashaye, O.A., S.B. Fasoyiro and J. Adegoke (2006). Investigation of the effect of different

particle sizes and variety on functional and acceptability of cowpea flour for akara

production. International Journal of Applied Agricultural and Apicultural Research 3: 123-

128.

Ajibade, S.R. Balogun, M.O. Afolabi, O.O. Ajomale,K.O., Fasoyiro, S.B. (2006). Genetic variation in

nutritive and anti‐ nutritive contents of African yam bean (Sphenostylis stenocarpa). Tropical Science

45(4):144 - 148., DOI:10.1002/ts.14

Ashaye ,O.A. Akingbala, J.O. Obatolu, V.A., Fasoyiro, S.B. (2005). Improving Processing Technology

and Nutritional Composition of Nigerian Traditional Breakfast Gruel from Corn and Okra. Journal

of Agricultural & Food Information 6(1):77-87., DOI:10.1300/J108v06n01_07

Fasoyiro, S.B., O.A. Ashaye, C.O. Jaiyeola, V.A. Obatolu and O.I. Omueti (2005). Effect of

dehydration on chemical, microbial and sensory qualities of soycurd. International Journal

of Applied Agricultural and Apicultural Research 2:162-167

Fasoyiro, S.B., S.R. Ajibade, J.O. Saka, O.A. Ashaye, V.A. Obatolu, E.O. Farinde and O.O.

Afolabi (2005). Physical characteristics and effects of processing methods on pigeon pea

varieties (Cajanus cajan). Journal of Food, Agriculture and Environment 3:59-61

Ashaye, O.A., S.O. Babalola, A.O. Babalola, J.O. Aina and S.B. Fasoyiro (2005). Chemical

and Organoleptic characterization of pawpaw and Guava leathers. World Journal of

Agricultural Sciences 1:50-51.

Fasoyiro, S.B, S.O. Babalola and T. Owosibo (2005). Chemical composition and sensory quality

of fruit-flavoured roselle drink (Hibiscus sabdariffa). World Journal of Agricultural

Science 1:161-164.

Fasoyiro, S.B, O.A Ashaye, A. Adeola and F.O. Samuel (2005). Chemical and storability of fruit

flavoured (Hibiscus sabdariffa) drink. World Journal of Agricultural Science 1:165-168.

Ashaye, O.A., A.A. Couple, S.B. Fasoyiro and A.M. Adeniji (2005). Effect of location and

storage environment on the quality attributes of Gari in South Western Nigeria. World

Journal of Agricultural Science1: 52-55.

Fasoyiro S. B Adegoke G. O, Obatolu V.A, Ashaye O and Aroyeun S.O. (2004). The Antioxidant Property of

Aframomum danelli Spice in Oils. 6(4)., DOI:10.4314/jfta.v6i4.19307

Fasoyiro,S.B., Obatolu, V.A., Ashaye, O.A., Oyewole, O.B. (2002). Chemical and sensory qualities of

home-level flake maize product. Nutrition and Food Science 32(3):110-113.,

DOI:10.1108/00346650210423428

Ashaye, O.A., S.B. Fasoyiro and R.O. Lawal (2001). Effect of fortification on the compositional

and sensory attributes of cowpea-amala. Nutrition and Food Science 31: 88-90.

Ashaye, O.A, L.B. Taiwo, S.B. Fasoyiro and C.A. Akinnagbe (2001). Compositional and shelf-

life properties of soy-yoghurt using two starter cultures. Nutrition and Food Science 31:

247-250. DOI:10.1108/00346650110396673

Fasoyiro, S.B., G.O. Adegoke, O.A. Ashaye, V.A. Obatolu and O.F. Owolade (2001).

Antimicrobial characteristics of Aframomum danielli on Escherichia coli and Staphyloccus

aureus. Moor Journal of Agricultural Research 2: 159-161.

Fasoyiro, S.B., V.A. Obatolu, O.A. Ashaye, and S.O. Aroyeun (2001). Antioxidant properties of

Aframomum danielli in oils. The Journal of Food Technology in Africa 6:135-137.

Obatolu, V.A., S.B. Fasoyiro and L.O. Ogunsumi (2001). An appraisal of chemical, physical

and sensory qualities of twelve cowpea varieties grown in Nigeria. Moor Journal of

Agricultural Research 2:162-167.

Ashaye, O.A., A.A. Couple, O.O. Afolabi and S.B. Fasoyiro (2001). Physico-chemical

properties of pure water samples in South Western Nigeria. The Journal of Food

Technology 6:119-120.

Omole, A.J., F.O. Adetoro, O.A. Ashaye, O.O. Oredehin , F.I. Ogundola and S.B. Fasoyiro

(2001). Physico-chemical and organoleptic properties of four breeds of snails commonly

reared in South Western Nigeria. Tropical Animal Production 4:109-114.

Ashaye, O.A., S.B. Fasoyiro and R.O. Kehinde (2000). Effect of processing on quality of Ogi

fortified with full fat cowpea flour. Moor Journal of Agricultural Research 1: 115-122.

Adegoke, G.O., S.B. Fasoyiro and B.J. Skura (2000). Control of microbial growth, browning and

lipid oxidation by the spice Aframomum danielli. European Food Research Technology

211:342-345., DOI:10.1007/s002170000170

Conference Proceedings

Ajani ,A.O, Adegoke, G.O., Fasoyiro, S.B.(2017) Chemical and sensory properties of breadfruit and pigeon-pea

custard. Alexander von Humboldt conference, Federal University of Technology, Akure, Nigeria;

04/2017

Subuola B. Fasoyiro, Michael O. Oyelakin, John P. Alimi, Kafayat O. Zaka, Alice O. Ajani, Abosede O.

Oduntan, Abiodun A. Olapade, Elizabeth O. Farinde, Sunday O. Osunbitan, Eliabeth A. Ejigbo,

Folashade O. Adeboyejo, Funmilayo F. Ilesanmi, Michael O. Afolabi (2015). Gender responses of

secondary school students on career choice in science and technology in Ibadan, Oyo State. Gender in the

Post-2015 Development Agenda, Conference Centre, Obafemi Awolowo University, Ile-ife, Nigeria;

04/2015

Fasoyiro,S.B., Arowora, K.O. Ajani A.o. (2014). Evaluation of physical, storage and sensory properties of

maize pigeon flour blends cold-pressed into dried and fried snacks.. . 4th N.I.F.S.T. Western Chapter half-

yearly Conference,, Federal University of Agriculture, Abeokuta; 05/2014

Subuola Fasoyiro 92013) Chemical and sensory properties of maize-pigeon pea ogi. International Conference of

Food Science and Nutrition, London; 07/2013

Subuola Fasoyiro: Assessment of hazards in local soy-cheese processing(92011): Implications on health and

environment in Oyo State, Nigeria. International Conference of Food and Environment; 06/2011,

Subuola Fasoyiro: Effect of varieties and processing methods on the quality attributes of roselle drinks (Zobo)..

32nd Annual conference/AGM of Nigerian Institute of Food Science and Technology, Ladoke

Akintola University of Technology, Ogbomosho, Nigeria; 10/2008

Subuola Fasoyiro, Obatolu V.A, Ashaye O.A., Adegoke G.O., Arowora K.A. Spices: Plants of value to

nutrition, health and food preservation. First National Stakeholders Workshop on Spices. Theme’

Opportunities for Research and Development on Spices, National Horticultural Research Institute,

Ibadan, Nigeria.; 10/2008

Subuola Fasoyiro, Adegoke G.O., Jaiyeoba C., Idowu S.O . (2004). Antioxidant properties of ethereal and

ethanolic fractions of Aframomum danielli. 26th Annual Conference/A.G.M. of Nigerian Institute of

Food Science and Technologists, University of Ibadan, Ibadan; 10/2004

Technical Reports

Fasoyiro, S.B. (2016). Stability and safety of maize-legume flours stored under various packaging materials.

Submitted to Schlumberger Foundation, July, 2016. Affiliation: Pennsylvania State University.

Fasoyiro S.B. (2011). Report of project-Improvement of household technology of convenience food from maize and

pigeon pea. Submitted to International Foundation of Science, Sweden, January, 2011.Affiliation: Institute

of Agricultural Research & Training.

Fasoyiro, S.B. (2010). Reduction of food hazards in soybean based products in South-West Nigeria. Submitted to

U.S.D.A., U.S.A, February, 2010. Affiliation: Institute of Agricultural Research & Training.

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