Papers in referred Conference Proceedings:

1. Babajide, J. M., Adeniran, O. E. and Aliu, Z. (2013). Morphological and biochemical characterization of Lactic acid bacteria from steep water of ‘gbodo’ – a traditional dried yam. In: Proceedings of 37th Annual Conference of Nigerian Institutes of Food Science and Technology (NIFST), held at Internationa Conference Centre, Abuja, Nigeria. 22 – 26 October, 2013. (Ed. Shittu, T.A, Uzomah, A., and Ogunmoyela, O. A). `156-157. Published by NIFST.

2.  Babajide, J. M. and Sobukola, O. P and Adenekan, I. M. (2012). Effect of process parameters and levels of breadfruit flour substitution on some functional properties of yam-breadfruit extrudate. In: Proceedings of 36th Annual Conference of Nigerian Institutes of Food Science and Technology (NIFST), held at University of Lagos, Nigeria. 15 – 19 October, 2012. (Ed. Chima Igwe). 268-270. Published by NIFST.

3.  Babajide, J. M. and Babajide, S.O. (2010). Assessment of residual phosphine on Phostoxin-Insecticide treated Dry-Yam (Gbodo). In: Proceedings of the 34th Annual Conference of Nigerian Institutes of Food Science and Technology (NIFST), held at River State University Science and Technology, Port Harcourt, Nigeria. 18 – 22 October, 2010. (Eds. Mepba, H. D. and Eke-Ejiofor J.). 151-152. Published by NIFST.

4. Babajide, J. M. and Odede, H. (2009). Brown colour index of dry-yam treated with varied quantities of ‘abafe’ (Piliostigma thionningii) and ‘agehu’ (Khaya ivorensis) leaves. In: Proceedings of the 33rd Annual Conference of Nigerian Institutes of Food Science and Technology (NIFST), held at University of Yola, Yola, Nigeria. 12 – 16 October, 2009. (Eds. Iro Nkama) 199-200. Published by NIFST.

5.  Sanni, L. O., Bamgbose, C. A., Babajide, J. M. and Sanni, S. A. (2007). Production of instant cassava noodles. Proceedings of the 13th Triennial Symposium of the International Society for Tropical Root Crops ISTRC. November 10 -14, 2007). 3003, Arusha, Tanzania, (Eds. Kapinga, et al.) 466-472. Published by ISTRC.

6.  Babajide, J. M., Oyewole, O. B., Henshaw, F. O., Sanni, L. O. and Asiedu,R. (2006). Effect of processing variables on the pasting properties of traditional dry-yam slices (Gbodo). Proceedings of 14th Triennial Symposium of the International Society for Tropical Root Crops ISTRC. November 20 – 26, 2006. Central Tuber Crops Research Institute _ Indian Council of Agricultural Research. Sreekariyam, Thiruvananthapuram 695 017, Kerala, India. 41. Published by ISTRC.

7.  Babajide, J. M., Obadina, O. A., Oyewole, O.B. and Ubaka. N. L. (2005). Microbial quality of dry-yam “gbodo” parboiled with or without added adjuncts. In: Proceedings of 29th Annual Conference of Nigerian Institutes of Food Science and Technology (NIFST), held at Ebonyi State University, Abakaliki, Nigeria. October 11 – 13, 2005. (Eds. Ebuchi O. A. T., Ugbo F. C., Okoli E. C.). 278 – 279. Published by NIFST.

8.  Babajide, J. M., Babajide, S. O. and Kadri, A.K. (2004). Pasting viscosity of yam flour “elubo” enriched with defatted soybean flour and vegetable “ugu” powder. In: Proceedings of 28th annual Conference of Nigerian Institutes of Food Science and Technology (NIFST), held at University of Ibadan, Ibadan, Nigeria. October 12 – 14, 2004. (Eds. Adegoke G. O., Sanni L. O., Falade K. O. and Uzo-Peters P. I.). 295-296. Published by NIFST.

9.  Babajide, J. M., Uzochukwu, S. V. A. and Babajide, S. O. (2000). Effect of malted sorghum on sensory Attributes of Cassava soy based supplementary foods. In: Proceedings of 24th Annual Nigerian Institute of Food Science and Technology (NIFST) Conference, held at Federal Polytechnic and Abubakar Tafawa Balewa University, Bauchi, Nigeria. Nov. 24 -26, 2000. (Eds. Nkama I. Jideani V.A. and Ayo J.A.). 25 – 26. Published by NIFST.

10. Babajide, J. M. and Uzochukwu, S. V. A. (1998). Proximate composition and pasting characteristics of cassava based complementary foods. In: Young scientists/students paper presentation and competition of International Conference Proceedings on Infant and Pre-school Nutrition, held at Conference Center, University of Ibadan, Ibadan, Nigeria. Nov. 20, 1998. (Eds. Akinyele I.O. and Oguntona E.B.). 5 – 6.

MAJOR CONFERENCES ATTENDED WITH PAPERS READ (Starting with latest)

(i)  37th Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at Internationa conference Centre, Abuja, Nigeria. October 22 – 26, 2013. Babajide, J. M., Adeniran, O. E. and Aliu, Z. (2013). Morphological and biochemical characterization of Lactic acid bacteria from steep water of ‘gbodo’ – a traditional dried yam. (Ed. Shittu, T.A, Uzomah, A., and Ogunmoyela, O. A). 156-157.

(ii)  12th Triennial Symposium of the International Society for Tropical Root Crops-African Branch (ISTRC-AB), held at Alisa Hotel, Accra, Ghana. September 30 – October 5, 2013. J. M. Babajide, R. Skilton, M. Solomon, G. Adewumi, and F. Adeniran. (2013). Isolation and identification of Meyerozyma guilliermondii from yam steep water traditional dried yam ‘gbodo’, using molecular techniques. (Ed. R. U. Okechukwu et al.,). 280.

(iii)  36th Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at University of Lagos, Nigeria. October 15 – 19, 2012. Babajide J. M. and Sobukola O. P and Adenekan I. M. (2012). Effect of process parameters and levels of breadfruit flour substitution on some functional properties of yam-breadfruit extrudate. (Ed. Chima Igwe). 268-270.  

(iv)  34th Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at River State University Science and Technology, Port Harcourt, Nigeria. October 18 – 22, 2010. Babajide J. M. and Babajide S. O (2010). Assessment of residual Phosphine on Phostoxin-insecticide treated dry-yam (Gbodo). (Eds. Mepba, H. D. and Eke-Ejiofor, J.). 151-152.

(v)  33rd Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at University of Yola, Yola, Nigeria. October 12 – 16, 2009. Babajide, J. M. and Odede, H. (2009). Brown colour index of dry-yam treated with varied quantities of ‘abafe’ (Piliostigma thionningii) and ‘agehu’ (Khaya ivorensis) leaves. ( Eds: Iro Nkama) 199-200.

(vi) 32nd Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at Ladoke Akintola University of Technology, Ogbomoso, Nigeria. October 13 – 17, 2008. Babajide, J. M. and Onaderu, A. O. (2008). Effect of Local Preservative on the sensory properties of Dry-Yam ‘Gbodo’ and its products. (Eds: Otunola E. T). 292-293.

(vii) 31st Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at Raw Materials Research Development Council , Abuja, Nigeria. October 23 – 25, 2007. Babajide, J. M. and Odede, H. (2007). Effect of local preservative ‘Abafe’ –Piliostigma thonningii leaves on the pasting properties of dry- yam. (Eds: Elemo N. G.). 262-263.

(viii) 14th Triennial Symposium of the International Society for Tropical Root Crops.
Nov. 20 – 26, 2006. Central Tuber Crops Research Institute _ Indian Council of Agricultural Research. Sreekariyam, Thiruvananthapuram 695 017, Kerala, India. Babajide, J. M., Oyewole, O. B., Henshaw, F. O., Sanni, L. O. and Asiedu, R. (2006). Effect of processing variables on the pasting properties of traditional dry-yam slices (Gbodo). 41.

(i) 29th Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at Ebonyi State University, Abakaliki, Nigeria. October 11 – 13, 2005. Babajide, J. M., Obadina, O. A., Oyewole, O. B. and Ubaka. N.L. (2005). Microbial quality of dry-yam “gbodo” parboiled with or without added adjuncts. (Eds: Ebuchi, O. A. T., Ugbo, F. C., Okoli, E. C.). 278 – 279.

(ii)  28th Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology (NIFST), held at University of Ibadan, Ibadan, Nigeria. October 12 – 14, 2004. Babajide, J. M., Babajide, S. O. and Kadri, A. K. (2004). Pasting viscosity of yam flour “elubo” enriched with defatted soybean flour and vegetable “ugu” powder. (Eds: Adegoke G. O., Sanni L. O., Falade K. O. and Uzo-Peters P. I.). 295-296.

(iii)  26th Annual Conference/ Annual General Meeting of Nigerian Institutes of Food Science and Technology NIFST, held at Federal University of Technology, Owerri, Nigeria. Nov. 4 – 8, 2002. Babajide, J. M., Idowu, M. A. and Adesuko, M. A. (2002). Proximate and Sensory properties of Instant Cassava-wheat noodles. (Eds: Ubaonu, C. N., Eke, O. S. and Uzomah, A.). 136-137.

(iv) 24th Annual Conference / Annual General Meeting of Nigerian Institute of Food Science and Technology, held at Federal Polytechnic and Abubakar Tafawa Balewa University, Bauchi, Nigeria. Nov. 24 – 26, 2000. Babajide, J. M., Uzochukwu, S. V. A. and Babajide, S. O. (2000). Effect of malted sorghum on sensory Attributes of Cassava soy based supplementary foods. (Eds: Nkama, I., Jideani, V. A. and Ayo J. A.). 25-26.

(v)  Young scientists/students paper presentation and competition of International Conference on Infant and Pre-school Nutrition, held at Conference Centre, University of Ibadan, Ibadan, Nigeria. Nov. 20, 1998. Babajide, J. M. and Uzochukwu, S. V. A. (1998). Proximate composition and pasting characteristics of cassava based complementary foods. (Eds: Akinyele, I. O. and Oguntona, E. B.) 5 –6.

(vi)  22nd Annual Conference / Annual General Meeting of Nigerian Institute of Food Science and Technology, held at Federal University of Agriculture, Abeokuta. Nov. 23 – 26, 1998. Babajide, J. M. and Uzochukwu, S. V. A. (1998). Effect of Tapioca-soya based weaning foods in rat organs. (Eds: Uzochukwu, S. V. A, Onwuka, C. F. I. and Idowu, M. A.). 129 – 130.

(vii)  22nd Annual Conference / Annual General Meeting of Nigerian Institute of Food Science and Technology, held at Federal University of Agriculture, Abeokuta. Nov. 23 – 26, 1998. Babajide, J. M. and Uzochukwu, S. V. A (1998). True digestibility, biological value and net protein utilization of Tapioca-soya based weaning foods fed to rat. (Eds: Uzochukwu, S. V. A, Onwuka, C. F. I. and Idowu, M. A.) 131 – 132.

(viii)  22nd Annual Conference / Annual General Meeting of Nigerian Institute of Food Science and Technology, held at Federal University of Agriculture, Abeokuta. Nov. 23 – 26, 1998. Babajide, J. M. and Uzochukwu, S. V. A (1998). Pasting characteristics of cassava-soya based weaning foods. (Eds: Uzochukwu, S. V. A, Onwuka, C. F. I and Idowu, M. A.). 56 –58.