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Omolola IBITOYE

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

Education
  • Ph D Food Technology (in view) University of Ibadan, Oyo State 2023.
  • M.Sc Food Technology University of Ibadan, Oyo State 2005
  • B.Tech Food Science LAUTECH, Ogbomoso 2002
Research

My area of research is on improving the nutritional quality of sorghum. I have worked on various techniques of improving the nutritional quality, digestibility and mineral availability of sorghum through physical, chemical and microbiological modification of the grains and production methods This was achieved by modifying the processing of ogi with a view to enhancing its nutritive value, improve its keeping quality and possible bio therapeutic qualities.
I have also worked on improving the storability of ogi. Storage or shelf life of ogi is often less than two weeks except when refrigerated or the water is changed at least daily. Refrigeration is a good option where there is availability and affordability of electricity. It therefore becomes important to preserve ogi in its fresh form and at a relatively cheaper cost, this was achieved by the use ofextract of the spice A.danielli which showed strong anti-microbial effects on foods and with preservative properties. 
I have also worked on neglected and under-utilized crops to improve their utilization, I have worked on the production of jam from the pulp of parkiabiglobossa, a research which won an award at an international conference. The pulp of parkia which is nutritionally rich is usually washed away as a waste in the production of locust bean but an aesthetically and nutritionally acceptable jam was successfully produced from the pulp I have also worked on underutilized fruits like sour sop and beetroot which are majorly consumed for their medicinal advantage.
I am currently working on spondiasmombin also called hog plum (iyeye in Yoruba) and sweet berry or miracle berry (Agbayun in Yoruba) which are gradually going into extinction.

Institutional Service
  • Member, Extended Remedial Programme Committee  
  • Member, SIWES Committee  
  • Staff Adviser, National Association of Food Science and Technology, Student Body Bowen University  
  • Chairman, Departmental Staff welfare Committee
Professional Service
  • Member, Nigerian Institute of Food Science and Technology
Selected Publications
  1. Afolabi M.O., Ibitoye, W. O. and Agbaje A. F (2015). Evaluation of Nutritional and Sensory Properties of Cocoa pulp Beverage Supplemented with pineapple juice. Journal of Food Research. 4(6).  http://dx.doi.org/10.5539/jfr.v4n6p58
  2. Otegbayo, B.O., Lana T., and Ibitoye W.O. (2010). Isolation and physico-chemical characterization of starches isolated from Plantain (Musa paradisiacal) and Cooking Banana (Musa sapientum). Journal of Food Biochemisty. Vol 34, issue 6, pp 1303-1318. https://doi.org/10.1111/j.1745-4514.2010.00354.x
  3. Ibitoye,W.O., Afolabi M.O., Otegbayo, B.O., and Akintola A.C. (2013). Preliminary studies of the chemical composition and sensory properties of sweet potato starch-wheat flour blend noodles. Nigerian Food Journal. 31(2), 48-51 https://doi.org/10.1016/S0189-7241(15)30076-
  4. AR Tanimola OP Abai, W.O Ibitoye and BO OtegbayoEffects of pickling treatments and species on the properties of processed mushrooms (Pleurotus species). Food Research 6 (6), 13-20 DOI: https://doi.org/10.26656/fr.2017.6(6).508