PUBLICATIONS
RESEARCH PUBLICATIONS:

A. Dissertation/Theses

(1.) Modelling the effect of flour properties and dough formulation on the qualities of composite cassava-wheat bread

(2.) Effects of drying methods on the functional & sensory qualities of pukuru: a fermented cassava product

(3.) Effect of banking temperature and time on some physical properties of composite cassava-wheat bread

(3.) Effect of water blanching condition & drying methods on some qualities of five local leafy vegetables

B. Journal Articles/Conference Proceedings/Abstracts

Journal Articles

(1.) Shittu T. A., Lasekan O. O., Sanni L. O. & M. O. Oladosu (2001): Effects of drying methods on the functional and sensory qualities of pukuru- a fermented cassava product. ASSET Series A Volume 1(2): 9-16.

(2.) Shittu T. A., Awonorin S. O., Sanni L. O. & M. A. Idowu (2002): Dry milling characteristics of dried cassava chips as related to moisture content. Journal of Applied Science and Technology Volume 2(1): 13-18.

(3.) Sanni L. O., Shittu T. A. & A. O. Ayoola (2003): Water Absorption Kinetics in some Nigerian Varieties of Soybean (Glycine max). Nigerian Food Journal 21:106-112.

(4.) Shittu T. A., Oyewole O. B., Olawuyi O. & Daramola O. (2003): Processing technology of pupuru: a survey of practices and product quality in the south west of Nigeria. ASSET Series B 2 (2): 17-27.

(5.) Shittu T. A., Awonorin S. O. & A. O. Raji (2004): Evaluating some empirical models for predicting water absorption properties in African breadfruit (Treculia africana) seeds. International Journal of Food Properties 7(3): 585-602. doi: 10.1081/jfp-200033033

(6.) Sobowale S. S., Sobukola O. P., Shitttu T. A., Awonorin S. O., Sanni L. O., Awokola O. S. & Aina O. M. (2005): Analysis of heat transfer during reconstitution of gari granule into a paste. ASSET Series B 4 (1): 15-26.

(7.) Shittu T. A. & Lawal M. O. (2007): Factors affecting instant properties of powdered cocoa beverages. Food Chemistry 100: 91-98. doi:10.1016/j.foodchem.2005.09.01.

(8.) Shittu T. A., Sanni L. O., Awonorin, S. O., Maziya-Dixon B., Dixon A. (2007): Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones. Food Chemistry 101: 1634-1643. doi:10.1016/j.foodchem.2006.04.017.

(9.) Shittu T. A., Raji A. O., Sanni L. O. (2007): Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International 40: 280–290. doi:10.1016/j.foodres.2006.10.012

(10.) Shittu T. A., Dixon A., Awonorin S. O., Sanni L. O., Maziya-Dixon B. (2008): Bread from composite cassava-wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International 41: 569–578. doi:10.1016/j.foodres.2008.03.008

(11.) Shittu T. A., Idowu M. A. & Ademosun O. O. (2008): Production of dried starch-albumen powder: effect of temperature and starch on some functional properties. Journal of Food Processing and Preservation (In Press). doi: 10.1111/j.1745-4549.2008.00259.x

(12.) Shittu T. A. & Badmus B.A. (2008): Statistical correlations between elemental composition, product information and retail price of powdered cocoa beverages in Nigeria. Journal of Food Composition and Analysis 22: 212–217. doi:10.1016/j.jfca.2008.10.006.

(13.) Shittu T. A. & Raji O. A. (2008). Thin layer drying of African breadfruit (Treculia africana) seeds: Modelling and rehydration capacity. Food and Bioprocess Technology (In Press). doi: 10.1007/s11947-008-0161-z

(14.) Folorunso O., Ajayi Y., & Shittu T. A. (2009) Fuzzy-rule-based approach for modeling sensory acceptability of food products. Data Science Journal 8: 70-77. doi: 10.2481/dsj.007-006.

(15.) Shittu, T. A., Aminu, R. A. & Abulude, E. O. (2009) Functional effects of Xanthan gum in composite cassava-wheat flour dough and bread. Food Hydrocolloids 23: 2254-2260. doi:10.1016/j.foodhyd.2009.05.016

(16.) Shittu T. A., Edema M. O., Dada O., Atayese A. O. (2010) Microorganisms associated with the spoilage of Pupuru. Food Control 21: 203–206. doi:10.1016/j.foodcont.2009.05.012

(17.) Shittu T. A., Olaniyi M. B., Oyekanmi A. A. & Okeleye K. A. (2009) Physical and water absorption characteristics of improved rice varieties. Food and Bioprocess Technology (In Print). doi 10.1007/s11947-009-0288-6.

(18.) Shittu T. A. & Ogunjinmi O. (2009) Effect of low cost shell coatings and storage conditions on the raw and cooked qualities of shell egg. CyTA Journal of Food (In Print).

(19.) Idowu, M. A., Ojo, M. R. & Shittu, T. A. (2010): Quality evaluation of some commercial baker’s yeast in Nigeria. Nigerian Food Journal (In Press).

(20.) Awoyale W., Maziya-Dixon B., Sanni L. and Shittu T. A. (2010): Nutritional and sensory properties of amala supplemented with Distillers’ Spent Grain (DSG). Journal of Food, Agriculture and Environment (In Press).

(21.) Shittu T. A. and Adedokun I. A. (2010): Comparative evaluation of the functional and sensory characteristics of three traditional fermented cassava products. ASSET- Series B, Nigeria (In Press).

(22.) Shittu T. A. and Wahab B. A. (2010): Effect of variety and type of organic manure on some physical properties of improved upland rice grains. International Agricultural Engineering Journal Vol.19 No.4 (In press).

Referred Conference Proceedings and Abstracts:

(23.) Shittu T. A. & E. O. Awolesi (2000a): Some physical properties of Lima beas. In: Proceeding of 24th Annual Conference, Nigerian Institute of Food Science and Technology, Bauchi, Pp. 187-188.

(24.) Shittu T. A. (2000b): Modelling water absorption in Lima beans. In: Proceeding of 24th Annual Conference, Nigerian Institute of Food Science and Technology, Bauchi, Pp. 189-190.

(25.) Sanni L. O., Adebayo K. & Shittu T. A. (1999): An agenda for food security through post harvest extension message package in Nigeria. In: Proceedings of 23rd Annual Conference, Nigerian Institute of Food Science and Technology, Abuja, Pp. 298-299.

(26.) Shittu T. A., Ogunmoyela O. A. & Sanni L. O. (1999): Nutrient retention and sensory characteristics of dried leafy vegetables. In: Proceedings of 23rd Annual Conference, Nigerian Institute of Food Science and Technology, Abuja. Pp. 130-132.

(27.) Shittu T. A. (2003): Smoke drying technology: implications for the efficiency and safety of drying cassava mash. In: Proceedings of the 1st National Drying Symposium, University of Port-Harcourt, Port-Harcourt, Pp. 85-94.

(28.) Shittu T. A. & Bamgbose N. (2004): Chemical composition of “pupuru” from some indigenous processing locations in Ondo State. In: Proceedings of 26rd Annual Conference, Nigerian Institute of Food Science and Technology, 12-14 October, Ibadan. Pp. 289-290.

(29.) Shittu T. A. & Ikpasa S. E. (2006): Effect of starch pretreatment on the functional properties of oven dried starch-albumen powder. In: Proceedings of the 2nd National Drying Symposium, 19-21 May, Ilorin, Kwara State. p. 85-91.

(30.) Shittu T. A. & Raji A. O. (2007): Computer vision technique for food quality evaluation. In: Proceedings of 31st Annual Conference, Nigerian Institute of Food Science and Technology, 17-22 October, Ibadan. Pp. 356-358.

(31.) Shittu T. A. & Ejiwumi M. O. (2007): Quality of Scotch egg as affected by breadcrumbs made from different flours. In: Proceedings of 31st Annual Conference, Nigerian Institute of Food Science and Technology, 17-22 October, Ibadan. Pp. 120-121.

(32.) Shittu T. A., Dada O. O., Edema O. A. & Atayese A. O. (2007): Changes in microbial quality during storage of pupuru balls. In: Proceedings of 31st Annual Conference, Nigerian Institute of Food Science and Technology, 17-22 October, Ibadan. Pp. 310-311.

(33.) Shittu T. A. and Abiola O.T. (2008). Potential factors for improving sensory acceptability of cracker coated peanut snacks by Nigerian consumers. In: Proceeding 32nd Annual Conference, Nigerian Institute of Food Science and Technology, 13-17, Ogbomoso, Pp. 146-147.

(34.) Bolaji O.T., Awonorin S. O., Shittu T. A. and Sanni L. O. (2009). Rate of changes in some physical properties of maize during soaking. In: Proceeding 33rd Annual Conference, Nigerian Institute of Food Science and Technology, 13-17, Yola, Ed. Nkama I., Pp. 103-104.

(35.) Shittu T. A., and Oguntoyinbo S. I. (2009). Influence of moisture content and particle size on selected physical properties of soybean flour. In: Proceeding 33rd Annual Conference, Nigerian Institute of Food Science and Technology, 13-17, Yola, Ed. Nkama I., Pp. 127-128.

(36.) Shittu T. A., and Oguntoyinbo S. I. (2009). Influence of moisture content and particle size on selected physical properties of cassava flour. In: Proceeding 33rd Annual Conference, Nigerian Institute of Food Science and Technology, 13-17, Yola, Ed. Nkama I., Pp. 179-180.