Dr. Samaila James
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Dr. Samaila James

Lecturer
Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria

Highest Degree
Ph.D. in Agricultural, Food Science and Technology from Michael Okpara University of Agriculture, Umudike, Nigeria

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Biography

Dr. Samaila James is a Faculty Member with Federal University of Technology, Minna, Nigeria, Department of Food Science and Technology. He holds PhD in Food Chemistry and Biotechnology. His major areas of research are cereal and legume chemistry; characterization of bioactive compounds in lesser legumes; optimization of local processing methods for better nutrition.

Area of Interest:

Food Science and Technology
100%
Diet
62%
Food Nutrition
90%
Food Biochemistry
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
2
Articles
35
Abstracts
15

Selected Publications

  1. James, S., 2022. Effects of processing methods on total phenolic, total flavonoid and antioxidant capacities of moringa seeds. J. Food Sci. Nutr., 8: 1-8.
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  2. James, S., T.U. Nwabueze, J. Ndife, G.I. Onwuka, M.A. Usman and Y. Audu, 2020. Effects of treatments on some bioactive components of selected lesser known legumes indigenous to Nigeria. J. Food Chem. Nanotechnol., 6: 197-206.
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  3. James, S., T.U. Nwabueze, J. Ndife, G.I. Onwuka and M.A. Usman, 2020. Influence of fermentation and germination on some bioactive components of selected lesser legumes indigenous to Nigeria. J. Agric. Food Res., Vol. 2. 10.1016/j.jafr.2020.100086.
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  4. James, S., T.U. Nwabueze, G.I. Onwuka, J. Ndife and S.J. Amuga, 2020. Effect of extraction variables on total phenol yield in some selected legumes indigenous to Nigeria. Croat. J. Food Sci. Technol., 12: 1-10.
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  5. Joel, N., S. James and Offia-Olua Blessing, 2019. Development and comparative evaluation of storage changes in probiotic soy-yoghurt. J. Microb. Biotech. Food Sci., 9: 298-301.
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  6. James, S., N.I. Akosu, Y.C. Maina, A.I. Baba, L. Nwokocha, S.J. Amuga, Y. Audu, M.Y.M. Omeiza, 2018. Effect of addition of processed bambara nut on the functional and sensory acceptability of millet-based infant formula. Food Sci. Nutr., 6: 783-790.
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  7. Ibrahim, B., A. Kabiru, M. Busari, A. Agboola and S. James, 2018. Effect of dietary supplementation of maize (Zea mays) with soybean (Glycine max) and moringa (Moringa oleifera) on blood biochemical profile of albino rats. Adv. Res., 13: 1-8.
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  8. James, S., L. Nwokocha, B.C. Tsebam, S.J. Amuga, A.B. Ibrahim and Y. Audu, 2017. Effects of different coagulants on the physico-chemical, microbial and sensory properties of wara, a Nigerian soft soy-cheese. J. Trop. Agric. Food Environ. Extension, 15: 41-45.
  9. Usman, M.A., M.K. Bolade and S. James, 2016. Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max). Afr. J. Food Sci., 10: 112-121.
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  10. Oloyede, O.O., S. James, O.B. Ocheme, C.E. Chinma and V.E. Akpa, 2016. Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour. Food Sci. Nutr., 4: 89-95.
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  11. James, S., T.U. Nwabueze, M.A. Usman, S. Ojo, L. Nwokocha, Y. James and A.B. Ibrahim, 2016. Comparative study of the proximate and mineral compositions of extruded African breadfruit (Treculia africana) mix with some commercial pasta products. J. Sci. Res. Rep., 9: 1-9.
  12. James, S., M.A. Usman, S. Ojo, E.U. Ohuoba, L. Nwokocha, H.O. Sanni and S.J. Amuga, 2016. Quality evaluation and consumer acceptability of mixed fruit jam from blends of pineapple (Ananas sativa Lindl.), tomato (Lycopersicon esculentum Mill.) and pawpaw (Carica papaya). Br. J. Applied Sci. Technol., 12: 1-8.
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  13. James, S., J.C. Anuonye, M. Husseini, E.B. Ede, S.J. Amuga and Y. James, 2016. Chemical composition and functional properties of protein concentrate from selected cowpea seeds in Nigeria. EC Nutr., 4: 857-868.
  14. Bake, G.G., M. Umeh, I.A. Abdulkarim, J. Samaila, M. Endo, H. Yutaka and S.O.E. Sadiku, 2016. Nutrient utilization and haematological indices of Clarias gariepinus fingerlings fed varying inclusion levels of fermented flamboyant (Delonix regia) seed meal in concrete tanks. Int. J. Applied Sci., 1: 42-53.
  15. James, S., O.O. Oloyede, O.B. Ocheme, C.E. Chinma and A.Y. Agbejule, 2015. Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour. Afr. J. Food Sci., 9: 136-141.
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  16. Ocheme, O.B., S. James, I.A. Baba, M.M. Mohammed and A. Nuraini, 2014. Effect of roasting temperature on the quality and acceptability of dakuwa. J. Biol. Agric. Healthcare, 4: 11-15.
  17. James, S. and T.U. Nwabueze, 2014. Influence of extrusion condition and defatted soybean inclusion on the functional and pasting characteristics of extruded African breadfruit (Treculia africana) flour blends. Food Sci. Quality Manage., 34: 26-33.
  18. James, S. and T.U. Nwabueze, 2013. Quality evaluation of extruded full fat blend of African breadfruit-soybean-corn snack. Int. J. Sci. Technol. Res., 2: 212-216.
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  19. James, S. and T.U. Nwabueze, 2013. Effect of extrusion condition and defatted soybean inclusion on the physico-chemical, in vitro digestibility and sensory acceptability of African breadfruit (Treculia africana) blends. Int. J. Sci. Technol. Res., 2: 207-211.
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  20. Chinma, C.E., J.O. Abu, S. James and M. Iheanacho, 2012. Chemical, functional and pasting properties of defatted starches from cowpea and soybean and application in stiff porridge preparation. Nig. Food J., 30: 80-88.
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  21. Anuonye, J.C., C.U. Inyang, C.E. Chinma and S. James, 2012. Sensory properties of extruded blends of acha and soybean flour-a response surface analysis. Nig. Food J., 30: 101-108.
  22. Abu, J.O., C.C. Enyinnaya, S. James and E. Okeleke, 2012. Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends. J. Food Sci. Technol., 49: 349-355.
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  23. Chinma, C.E., S. James, H. Imam, O.B. Ocheme, J.C. Anuonye and C.M. Yakubu, 2011. Physicochemical and sensory properties and in-vitro digestibility of biscuits made from blends of tiger nut (Cyperus esculentus) and pigeon pea (Cajanus cajan). Nig. J. Nutr. Sci., 32: 55-62.
  24. Chinma, C.E., J.O. Abu, S. James and M. Jibrin, 2010. Staling of cakes processed from wheat-tiger nut (Cyperus esculentus) flour blends. Nig. Food J., 28: 98-106.
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  25. Usman, M.A. and S. James, 2009. Extraction and evaluation of pectin mixtures on the quality attributes of jam. Nig. J. Trop. Agric., 11: 364-368.