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Bowen University

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Folasade MAKINDE

Professor
college of AGRICULTURE, ENGINEERING AND SCIENCE (COAES)
Food Science and Technology Programme

Professor of Food Science and Technology, Bowen University. Research interest is centred on the utilization of lesser known crops which could serve as staple foods in developing countries.

Education
  • Doctor of Philosophy (Ph.D.) Food Technology-2013, University of Ibadan
  • Master of Science (M.Sc.) Food Technology-2004, University of Ibadan
  • Bachelor of Science (B.Sc.) Food Science and Technology-2000, University of Agriculture, Abeokuta
Research

In Nigeria and other African countries, there are hundreds of lesser-known indigenous crops as well as other food plants that could contribute to food security and play vital roles in the nutrition of the people particularly the rural populace.

These native crops have received little research attention. Among them are numerous fruits of Nigerian trees, grains, vegetables and oilseeds that grow wild in the rain forest and the woodland savannah zones or are cultivated on small, compound farms. Lack of knowledge of the nutritional qualities of lesser known crops grown in developing countries like Nigeria is responsible for the poor utilization of these crops in different food formulations. Having identified the problems associated with these crops, my research interest aimed at strategic use of oil seeds to improve their food value.

A different approach is developed to offer rural and poor urban populace the opportunity to utilize these crops through appropriate household or village technology. In-depth research, and, in particular, case studies of quality improvement, offer methods to improve understanding of the role of lesser utilized crops for improving the nutritional and health status of population in developing countries such as Nigeria. Thus, the research centres not just on developing and disseminating the evidence, but also on building knowledge of the ways in which innovations can be embedded into ongoing practice.

Institutional Service
  • Programme Coordinator, Food Science and Technology, 2022 till date
  • Member, Bowen University Strategic Planning Committee, 2021-2022
  • Member, Planning Committee on Bowen Convocation Ceremony 2022 till date 
  • Chairperson, Bowen University Catering Board, 2020 till date 
  • Member, Ad-hoc Food and Drug Enforcement Committee (FOREC), 2019
  • Member, Bowen University Admission Committee, 2018-2019 
  • Member, Student Work Study and SIWES Committee, 2015-2018 
  • Member, Faculty of Agriculture Committee on Publication, 2016-2017 
  • Adviser, Bowen Agricultural Student Association (BASA), 2012-2015
Professional Service
  • Reviewer to the Journal of Microbiology Research International 
  • Reviewer to International Journal of Biochemistry Research & Review
  • Reviewer to Croatian Journal of Food Science and Technology
Selected Publications
  1. Makinde, F.M., Afolabi, M.O., Ajayi, O.A., Olatunji, O.M and Eze,E.E.(2023) “Effect of selected plant extracts on phytochemical, antioxidant, physicochemical and sensory properties of yoghurt”. IOP Conf. Series: Earth and Environmental Science, 1219 (1)012020:1-14. Link: http://www.iop.org
  2. Peters, O.O., Afolabi, M.O and Makinde, F.M. (2023)”Chemical, physicochemical and sensory properties of yoghurt and yoghurt simulates produced from the blends of cow milk and coconut milk”. IOP Conf. Series: Earth and Environmental Science, 1219 (1) 012020:1-10. Link: http://www.iop.org
  3. Makinde, F.M. and Ayodele, T.I. (2022) “Impact of processing on physical, chemical and pasting properties of tamarind (T. indica) seed flour”. Journal of Applied Science andEnvironmental Management 26 (6): 1039-1047.
    ronmental Management 26 (6): 1039-1047. Link: https://www.ajol.info/index.php/jasem
  4. Makinde, F.M. and Tifu, O.D. (2021) “Functionality and chemical composition of maize-okara flour blends on biscuit quality”. Ukrainian Journal of Food Science 9(1):88-102. Link:https:sciencegate.app
  5. Makinde, F.M. and Abolarin, O.O (2020) “Effect of post-dehulling treatments on antinutritional and functional properties of cowpea (Vigna unguiculata) flour”. Journal of Applied Science and Environmental Management 24 (9): 1641-1647. Link: https://www.ajol.info/index.php/jasem
  6. Makinde, F.M. and Omolori, D. (2020) “Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination”. Croatian Journal of Food Science and Technology 12 (2): 193-202. Link:www.ptfos.unios.hr/cjfst/
  7. Makinde, F.M. and Abolade, E.O. (2020) “Effect of supplementing cassava with okara on biscuit quality”. Sumerianz Journal of Biotechnology 3(10): 99-105. Link:www.sciencegate.app
  8. Makinde, F.M. and Joel, I.H (2019) “The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour”. International Journal of Food Studies 8, 1-13. Link:https://iseki-food-ejournal.com
  9. Makinde, F.M. and Eyitayo, A.O (2019) “The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends”. Croatian Journal of Food Science and Technology 11 (1) 21-29. Link: https://www.researchgate.net
  10. Makinde, F.M., Awoyera, K.D and Oguntunji, A.O. (2019) “Effect of substitution of chicken egg with duck egg on biscuit quality”. Sustainable Food Production , 5:38-47. Link: https://www.scipress.com