Dissertation

i. Babajide, J.M. (1990). Studies on the production and characterization of ready- to-drink “Ogi” From modified Sorghum Starch. B.Sc. Project, University of Agriculture, Abeokuta, Nigeria.

ii. Babajide, J.M. (1998). Formulation and Biological Evaluation of weaning food from cassava (Manihot esculenta) and Soybeans (Glycine max). M. Sc. Degree Dissertation, University of Agriculture, Abeokuta, Nigeria.

iii. Babajide, J.M. (2005). Processing and Quality Improvement of Traditional Dry-yam (gbodo) and yam flour (elubo). Ph.D. Thesis, University of Agriculture, Abeokuta, Ogun State, Nigeria.

Published papers

1. Babajide, J.M., Babajide, S.O. and Uzochukwu, S.V.A. (2000). Effect of processing on the cyanide potential, trypsin-inhibitor content and the viscosity of weaning food from cassava and soybeans. West African Journal of Food and Nutrition. Vol. 2, No.3:1-5.

2. Babajide, J.M., Babajide, S.O. and Uzochukwu, S.V.A. (2001). Cassava-soy weaning foods: Biological evaluation and effects on rat organs. Plant Foods for Human Nutrition. 56:167-173.

3. Babajide, J.M., Atanda, O.O., Idowu, M.A. and Lasekan, O.O. (2003). Microbial and Sensory Quality of Freshly processed and Reconstituted “ Kunnunzaki” – A Nigerian Millet Based Beverage. ASSET Series A Vol. 3. No.2: 115-121.

4. Babajide, J.M., Idowu, M.A. and Lasekan, O.O. (2003). Effect of Soy flour (substitution) on the Functional Properties and Sensory Quality of Instant Cassava-wheat Noodles. Nigerian Food Journal (NIFOJ). Vol.21. 23-28.

5. Lasekan, O.O., Babajide, J.M. and Tuwase, O.A. (2004). Nutrient composition and acceptability of Soy-Pupuru flour and dough. Nigerian Food Journal (NIFOJ). Vol.22: 78-86.

6. Lasekan, O.O., Babajide, J.M. and Adebayo, O.J. (2004). Effect of Soy on the Physico-chemical Properties of Pupuru flour. Nigerian Food Journal (NIFOJ). Vol.22:87-96.

7. Lasekan, O.O., Babajide, J.M. and Ogun, O.A. (2003). Development of Cassava-fish noodles. ASSET Series B. Vol.2, No1. 159-166.

8. Babajide, J. M., Bodunde, J.D. and Salami, A.A. (2004). Quality and Sensory Evaluation of Processed calyces of six varieties of Roselle (Hibiscus Sabdariffa L.). Nigerian Journal of Horticultural Science (NJHS). Vol.9:110-115.

9. Babajide, J.M. and Atanda, O.O. (2005). Microbiological and sensory evaluation of instant cocoyam flour. Nigerian Journal of Microbiology. Vol 19(1-2): 505-512.

10 Babajide, J.M, Oyewole, O.B, Henshaw, F.O; Babajide, S.O and Olasantan, F.O. 2006. Effect of Local Preservatives on the Quality of Traditional Dry-Yam Slices ‘Gbodo’ and its products. World Journal of Agricultural Science. Vol. 2(3):267-273.

11. Babajide, J.M, Henshaw, F.O and Oyewole, O.B (2006). Effect of Processing Variables on the Quality of Traditional Dry-Yam Slices. European Journal of Scientific Research. Volume 14, No 1: 102-113.

12. Sanni, L.O., Babajide, J.M. and Ojerinde, M.W. (2007): “Effect of Chemical Pre-treatments on the Physico-Chemical and Sensory Attributes of Sweet Potato-Gari. ASSET Series B. 6(1), 2007.

13. Adeboye, A.S and Babajide, J.M. (2007). “Effect of processing Methos on anti-nutrients in selected Leafy Vegetables”. Nigerian Food Journal. 25(2):77-87.

14. Babajide, J.M., Babajide, S.O. and Oyewole, O.B. 2007. Survey of Traditional Dry-yam Slices (Gbodo) Processing Operations in Southwest, Nigeria. American-Eurasian Journal of Sustainable Agriculture. 1(1): 45-49, 2007.

15. Babajide, J. M and Atanda, O.O. 2008. Quantitative survey and anti-microbial effect of Piliostigma thonningii and Khaya ivorensis leaves on traditional dry-yam. African Journal of Microbiology Research. 2(4). 078-081.

16. Babajide, J.M., Henshaw, F.O. and Oyewole, O.B. 2008. Effect of yam variety on the pasting properties and sensory attributes of traditional dry-yam slices and their products. Journal of Food Quality. 31: 295-305.

17. Babajide, J. M., Atanda, O. O, Ibrahim, T. A., Majolagbe, H.O. and Akinbayode, S. A. 2008. Quantitative effect of ‘abafe’ (Piliostigma thionningii) and ‘agehu’ (Khaya ivorensis) leaves on the microbial load of dry-yam ‘gbodo’. African Journal of Microbiology Research. 2(11). 292-298.

18. Babajide, J.M. and Onaderu, O.A. (2009). Effect of local preservatives on sensory properties of dried yam slices “Gbodo”, flour and paste. Nigerian Food Journal. 27(2): 119-128. Published by NIFST. http://www.ajol.info/journal_index.php?jid=231&tran=0&ab=nifoj

19. Babajide J.M, Bello O.Q and Babajide S.O (2010). Quantitative determination of active substances (preservatives) in Piliostigma thonningii and Khaya ivorensis leaves and subsequent transfer in treated dry-yam. African Journal of Food Science. Vol. 4(6), 382 – 388, June 2010. Published by the Academic Journals. http://www.academicjournals.org/ajfs/contents/2010content/Jun.htm

20. Babajide, J.M. and Olatunji,O.O (2010). Proximate Composition, Rheology and Sensory Qualities of Corn – Cocoyam Salad Cream. Nigerian Journal of Nutritional Science. Volume 31(1): 13-15. Published by the Nutrition Society of Nigeria.

21. Babajide, J.M. and Oyebanjo, A.A. (2010). Effect of storage on some chemical properties of packaged yam and cassava flour blends. Nigerian Food Journal. 28(2) 119-128. Published by Nigerian Institute of Food Science and Technology. (Abstract)

22. Babajide, J. M. (2010). Effect of local preservatives ‘abafe’ (Piliostigma thonningii) and ‘agehu’ (Khaya ivorensis) leaves on the pasting property of traditional dry-yam (gbodo). J. Nat. Sci. Engr. Tech. 2010, 9(1):69-78. Published by Federal University of Agriculture, Abeokuta, Nigeria.

23. Atanda, O. O., Adeyemo, O. O,. Babajide, J. M., Aroyeun, S. O., Ogunwolu, S. O. and Olorunfemi, M. F. (2010). Ochratoxin a Contamination of Nigerian Coffee Beans. Nigerian Journal of Mycology. Vol 3(1): 120-125.

24. *Babajide, J. M and Olowe, S. (2012). Chemical, functional and sensory properties of water yam – cassava flour and its paste. International Food Research Journal, 20(2): 645-651.

25. Kareem Sarafadeen Olateju, Oladipupo Idayat Omowumi, Omemu Adebukunola Mobolaji and Babajide Joan Modupe (2012). Production of citric acid by Aspergillus niger immobilized in Detarium microcarpum matrix. Malaysian Journal of Microbiology, Vol. 9(2) 2013, pp. 161-165.

26. *Adeboye, A. S., Babajide, J. M., Shittu, T. A., Omemu, A. M. and Oluwatola, O.J. (2013). Effect of honey as partial sugar substitute on pasting properties, consumer preference and shelf stability of cassava-wheat compositite bread. Nigerian Food Journal. 31(1): 13-22. Published by (NIFST). http://www.ajol.info/journal_index.php?jid=231&tran=0&ab=nifoj

27.  *O. P. Sobukola, J. M. Babajide, and O. Ogunsade. (2013). Effective of Brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta. Journal of Food Processing and Preservation. 37(5): 734-743. doi:10.1111/j.1745-549.2012.00711.x http://www.blackwellpublishing.com/journal.asp?ref=0145-8892

28. *Babajide, J. M., Olaluwoye, A. A., Shittu, T. A. and Adebisi, M. A. (2013). Physicochemical properties and phytochemical components of spiced cucumber-pineapple fruit drink. Nigerian Food Journal. 31(1): 40-52. Published by Nigerian Institute of Food Science and Technology (NIFST).
http://www.ajol.info/journal_index.php?jid=231&tran=0&ab=nifoj

Papers already accepted for publication:
J23 Babajide J.M. (2010). Effect of local preservatives ‘abafe’ (Piliostigma thonningii) and ‘agehu’ (khaya ivorensis) leaves on the pasting property of traditional dry-yam (gbodo). ASSET – An International Journal of Agricultural Science, Science, Enviroment and Technology. Series B Vol. 9(1). Published by University of Agriculture, Abeokuta, Nigeria. Letter of Acceptance dated May 27, 2010.
J24 Babajide, J.M., Oyebanjo, A.A. and Oyewole, O.B. (2010). Effect of Storage on Microbial and Sensory Qualities of Packaged Yam-Cassava “Poundo” Flour. ASSET – An International Journal of Agricultural Science, Science, Enviroment and Technology. Series B Vol. 9(1). Published by University of Agriculture, Abeokuta, Nigeria. Letter of Acceptance dated June 30, 2010.
J25 Atanda O.O., O.O. Adeyemo, J.M. Babajide, S.O. Aroyeun S.O. Ogunwolu and M.F. Olorunfemi. (2011). Ochratoxin a Contamination of Nigerian Coffee Beans. Nigerian Journal of Mycology. Vol 3. Letter of Acceptance dated June 22, 2011.