Publications in Learned Journals

1. Soladoye, O.P., Ola, I.A., Adebowale, A. A. and Sanni, L.O. (2010). Development and performance evaluation of a motorized globulator for tapioca production. International Food Research Journal, 17: xxx. In press.

2. Adebowale, A. A, Sanni, S.A. Karim, O. R and Ojoawo, J. A. (2010). Malting characteristics of Ofada rice: chemical and sensory qualities of malt from ofada rice grains. International Food Research Journal, 17: 83-88.

3. Karim, O. R. and Adebowale, A. A. (2009). A dynamic method for kinetic models of ascorbic acid degradation during air dehydration of pretreated pineapple slices. International Food Research Journal, 16: 555-560.

4. Kosoko, S. B., Sanni, L. O. Adebowale, A. A., Daramola, A. O. and Oyelakin, M. O. (2009) Effect of period of steaming, and drying temperature on chemical properties of cashew nut. African Journal of Food Science, Vol. 3(6): 156-164

5. Akanbi, T. O., Nazamid, S. and Adebowale, A. A. (2009). Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria. International Food Research Journal, 16: 151-157.

6. Sanni, S.A., Adebowale, A.A., Olayiwola, I.O. and. Maziya-Dixon, B. (2008). Chemical composition and pasting properties of iron fortified maize flour. Journal of Food, Agriculture and Environment, 6(3&4), 172 – 175.

7. Sanni, L. O, Adebowale, A. A. Awoyale, W. and Fetuga, G.O. (2008) Quality of gari (roasted cassava mash) in Lagos, Nigeria. Nigerian Food Journal, 26 (2), 125 – 134.

8. Adebowale, A. A., Sanni, L. O., and Onitilo, M.O. (2008). Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. African Journal of Food Science, 2, 077 – 082.

9. Adebowale, A. A, Sanni, S. A, and Oladapo, F. O (2008) Chemical, functional and sensory properties of instant yam – breadfruit flour. Nigerian Food Journal, 26 (1), 2 – 12.

10. Sanni, L.O, Adebowale, A. A. Maziya-Dixon, B and Dixon, A.G.O. (2008). Chemical composition and Pasting Properties of CMD resistant cassava clones planted at different locations. Journal of Food, Agriculture and Environment, 6(2), 97 – 104.

11. Kareem S. O. and A. A. Adebowale (2007). Clarification of orange juice by crude fungal pectinase from citrus peel. Nigerian Food Journal. 25 (1), 130 – 136.

12. Maziya-Dixon. B.; A.G.O. Dixon and A. A. Adebowale (2007). Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties. International Journal of Food Science and Technology. 42 (8), 969 – 976.

13. Adebowale, A. A. Sanni, L. O. Awonorin, S. O, Daniel I. and A. Kuye (2007) Effect of cassava varieties on the sorption isotherm of tapioca grits. International Journal of Food Science and Technology, 42 (4), 448–452.

14. Sanni, L. O.; Adebowale, A.A.; Filani, T. A.; Oyewole, O. B.; and A. Westby (2006). Quality of flash and rotary dryer dried fufu flour. Journal of Food, Agriculture and Environment, 4: (3&4), 74 – 78.

15. Sanni, S.A; Adebowale, A.A. and Yusuf, A.S (2006). Physico-chemical, culinary and functional properties of different improved Nigerian cowpea varieties. Nigerian Food Journal, 24: (1),

34 – 41.

16. Adebowale, A. A., L. O. Sanni, and Ayoade Kuye (2006). Effect of roasting methods on sorption isotherm of tapioca grits. Electronic Journal of Environmental, Agricultural and Food Chemistry 5 (6), 1649-1653

17. Adebowale, A.A; Sanni, L.O; Awonorin, S.O. (2005). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science and Technology International. 11 (5), 323 – 395.

18. Sanni, L. O., Kosoko, S. B., Adebowale, A. A. and Adeoye, R. J. (2004). The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7 (2): 229 – 237.

19. Henshaw, F.O. and Adebowale, A. A. (2004). Amylograph Pasting Properties and Swelling Power of Six Varieties of Cowpea (Vigna unguiculata) Starch. Nigerian Food Journal, 22: 33 – 39.

Books and Monographs

Books

1. L. Sanni, A. A. Adebowale, A. Dipeolu, M. A. Idowu, I. O. Olayiwola, I. O. O. Aiyelaagbe, M. Egunlety and S. Fomba. Eds (2009). The proceedings of the 1st training workshop on the use of statistical software for data analysis and documentation in food research. University of Agriculture, Abeokuta, Nigeria. AAU/MRCI/08/F07/P33 project pp 188. ISBN: 978-978-49396-9-0

2. L. Sanni, A. A. Adebowale, M. A. Idowu, M. K. Sawi, N. R. Kamara, I. O. Olayiwola, M. Egunlety, A. Dipeolu, I. O. O. Aiyelaagbe, and S. Fomba (2009). West African foods from root and tuber cropsn(A brief review). University of Agriculture, Abeokuta, Nigeria. AAU/MRCI/08/F07/P33 project pp 82. ISBN: 978-978-49396-8-3.

Monographs

1. M. A. Idowu, A. A. Adebowale, L. Sanni, A. Dipeolu, I. O. Olayiwola, I. O. O. Aiyelaagbe, M. Egunlety and S. Fomba. (2009).Recommended curriculum for food science and technology in tertiary institutions (universities) in West Africa, University of Agriculture, Abeokuta, Nigeria. AAU/MRCI/08/F07/P33 project pp 35. ISBN: 978-978-49396-6-9.

2. I. O. Olayiwola, L. Sanni, A. Dipeolu, M. A. Idowu, A. A. Adebowale, I. O. O. Aiyelaagbe, M. Egunlety and S. Fomba. (2009). Recommended curriculum for nutrition and dietetics in tertiary institutions (universities) in West Africa, University of Agriculture, Abeokuta, Nigeria. AAU/MRCI/08/F07/P33 project pp 27. ISBN: 978-978-49396-7-6.

3. I. O. O. Aiyelaagbe, L. Sanni, A. Dipeolu, M. A. Idowu, I. O. Olayiwola, A. A. Adebowale, M. Egunlety and S. Fomba. (2009). Recommended curriculum for organic agriculture in tertiary institutions (universities) in West Africa, University of Agriculture, Abeokuta, Nigeria. AAU/MRCI/08/F07/P33 project pp 32. ISBN: 978-978-49396-5-2.

Unpublished Conference, workshops/Seminars

1. Adebowale, A. A. (2009). Product quality management: an essential ingredient to national rebranding. A paper presented at 2009 annual food week seminar of the Nigerian Association of Food Science and Technology, Moshood Abiola Polytechnic, Abeokuta, 22nd October 2009.

2. Adebowale, A. A. (2009).Rudiments of 2D and 3D graphical presentations using some software packages. A paper presented at the UAC Foods Training Workshop on “Manufacturing Excellence”. Organized by the Nigerian Institute of Food Science and Technology, 22nd – 24th June 2009.

3. Adebowale, A. A. (2009). Rheological modelling. A paper presented at the national training workshop on simulation modelling and computer applications in R & D. Organised by the Nigerian Institute of Food Science and Technology (NIFST) in collaboration with Ag Leventis Memorial Centre for Learning (LEMCEL), University of agriculture, Abeokuta, 2nd – 4th July 2008.

Articles in Press

1. Adebowale, A. A., Sanni, S. A., Karim, O. R. and Ojoawo, J. A. Malting characteristics of Ofada rice: chemical and sensory qualities of malt from Ofada rice grains. International Food Research Journal.

2. Karim, O. R. and Adebowale, A. A. A dynamic method for kinetic models of ascorbic acid degradation during air dehydration of pretreated pineapple slices. International Food Research Journal.

Articles Submitted for Publication

1. Adebowale, A.A, Sanni, L.O, and Henshaw, F. O. Rheology of tapioca meal I: Effect of grit concentration and temperature. International Journal of Food Engineering.

2. Adebowale, A. A., Sanni, S. A. and Falore, O. A. Varietal differences in the physical properties and proximate composition of elite sesame seeds. Submitted to Journal of Bioscience.

3. Soladoye, O. P., Ola, I. A., Adebowale, A. A., and Sanni, L. O. Design, fabrication and test performance of an electromechanically driven globulator for tapioca production. Submitted to International Food Research Journal.