Dr. Olawale Paul Olatidoye
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Dr. Olawale Paul Olatidoye

Senior Lecturer
Department of Food Technology, School of Technology, Yaba College of Technology, Nigeria

Highest Degree
Ph.D. in Food Processing and Storage Technology from Federal University of Agriculture Abeokuta, Nigeria

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Biography

OLATIDOYE, Olawale Paul, PhD is a lecturer and researcher in the Department of Food Technology, Yaba, Lagos ,Nigeria. He began his lecturing carer at Igbinedion University Okada, Benin-city,Nigeria in 2007 in the Department of Science and Technology. In February 2014, he left for Yaba College of Technology, Lagos where he continued his esteemed carer as Food processing and storage Technology researcher and lecturer. Dr. Olatidoye has attended several trainings, conferences and workshops both locally and internationally on Food processing and preservation, process optimization as well as Flexible Skill Development and Blended E-Learning programming. He is a member of several professional bodies including:Nigeria Institute of Food Science and Technology, International Research and Development Institute and Institute of Public Analysts of Nigeria.He has worked in various research laboratories in Nigeria. He has about 20 publications in scholarly journals. He is a member of several committees at Departmental, School and College levels in Yaba College of Technology, Nigeria. He has played an integral role in various collaborative projects in Nigeria and mentor for my Community.

Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Food Chemistry
90%
Food Nutrition
75%
Plant Foods
55%

Research Publications in Numbers

Books
2
Chapters
3
Articles
60
Abstracts
42

Selected Publications

  1. Sobowale, S.S., O.A. Adebo, O.P. Olatidoye, A.T. Olayanju and A.F. Mulaba-Bafubiandi, 2021. Advances in Extrusion Technology and Its Applicability to Food Processing in Developing Nations In: Food Security and Safety African Perspectives. Babalola, O.O., Springer International Publishing, Cham, 20.
    CrossRef  |  Direct Link  |  
  2. Olayemi, W.A., G.O. Onipede, O.P. Olatidoye and &.A. Ajayi, 2021. Effects of some leafy vegetables and their combinations as feed additives on performance, egg quality and shelf- life.
    Int. J. Innovations Eng. Res. Technol., 8: 21-31.
    Direct Link  |  
  3. Olayemi, W.A., G.A. Williams, O.P. Olatidoye and E.O. Omofunmilola, 2021. Influence of dietary inclusion of phytobiotics on growth performance, carcass and organ weight of broiler chickens. J. Agric. Food Sci., 18: 26-38.
    CrossRef  |  Direct Link  |  
  4. Olatidoye, O.P., S.S. Sobowale, W.A. Olayemi and A. Shittu, 2021. Quality assessment and food potentials of flour obtained from sprouted and non-sprouted watermelon seeds (Citrulus lanatus) and its akara making potentials. Eur. J. Nutr. Food Saf., 13: 122-138.
    CrossRef  |  Direct Link  |  
  5. Olatidoye, O.P., 2021. Effect of temperature and time combinations on colour characteristics, mineral and vitamin content raw and roasted cashew kernel.
    J. Food Process. Technol., Vol. 12. .
    Direct Link  |  
  6. Adebayo-Oyetoro, A.O., O.P. Olatidoye, T.J. Bamikole, C.O. Igene and O.J. Coker, 2021. Quality characteristics of complementary food from locally fermented maize flour blended with sprouted velvet bean (Mucuna utilis) flour in Nigeria. Eur. J. Nutr. Food Saf., 13: 79-92.
    CrossRef  |  Direct Link  |  
  7. Sobowale, S.S., O.B. Omotoso, Y.O. Kewuyemi and O.P. Olatidoye, 2020. Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity. Croatian J. Food Sci. Technol., 12: 165-176.
    CrossRef  |  Direct Link  |  
  8. Sobowale, S.S., O.B. Oluwole, O.P. Olatidoye, and A.T. Olayanju, 2020. Design and construction of a mechanized charcoal-fueled corn roaster. AgricEngInt: CIGR J. Open, 22: 93-101.
    Direct Link  |  
  9. Olayemi, W.A., O.P. Olatidoye, A.A. Alade and E.A. Shorinola, 2020. Blood profiles, ceaca micro flora and intestinal morphometric of broiler chickens fed diets supplemented with (Syzygium aromaticum, Piper nigrum and Tetrapleura tetraptera) as antioxidants. Int. J. Agric., Environ. Biores., 05: 66-76.
    CrossRef  |  Direct Link  |  
  10. Olatidoye, O.P., W.A. Olayemi and U.N. Igwe, 2020. Effect of cooking methods on antioxidant activity, nitric oxide scavenging activity and phenolic contents of groundnuts varieties grown in Nigeria.
    J. Agric. Stud., 4: 27-43.
  11. Olatidoye, O.P., T.A. Shittu, S.O. Awonorin and E.S.A. Ajisegiri, 2020. Nutritional profile, protein quality and biological value of raw and roasted cashew kernel (Anacardium occidentale) grown in southwest Nigeria.
    Croatian J. Food Sci. Technol., 12: 11-16.
  12. Olatidoye, O.P., T.A. Shittu, S.O. Awonorin and E.S.A. Ajisegiri, 2020.

    Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria.

    Croatian J. Food Technol. Biotechnol., Nutr., 15: 17-27.
  13. Olatidoye, O.P., T.A. Shittu, S.O. Awonorin and E.S.A. Ajisegiri, 2019. The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria. Croat. J. Food Sci. Technol., 11: 1-10.
    CrossRef  |  Direct Link  |  
  14. Olatidoye, O.P., S.S. Sobowale, R.A. Oluwafemi and A.O. Alabi, 2019. Physical, chemical and microbiological changes in refrigerated minced cow meat patties treated with different concentrations of ginger extract. Int. Res. J. Food Nutr., 1: 18-26.
    Direct Link  |  
  15. Olatidoye, O.P., S.S. Sobowale, I.O. Balogun and V.C. Agbodike, 2019. Total antioxidant potential of some selected beverages consumed in Lagos state, Nigeria. EC Nutr., 14: 261-272.
    Direct Link  |  
  16. Olatidoye, O.P., D.A. Adenoye and B.J. Idemudia, 2019. Influence of chemical modification on some properties of starches from tiger nut (Cyperus esculentus) and cocoyam (Xanthosoma sagittifolium) as a potential biomaterial. Int. Res. J. Biol. Sci., 1: 13-24.
    Direct Link  |  
  17. Olatidoye, O.P., A.O. Alabi, S.S. Sobowale, I.O. Balogun and B.C. Nwabueze, 2019. Effect of cooking methods on anti-nutrient content and phenolic acid profiles of groundnut varieties grown in Nigeria. Int. Res. J. Food Nutr., 1: 27-37.
    Direct Link  |  
  18. Ogungbayi, G.B., O.P. Olatidoye and P.A. Agbebi, 2019. Assessment of service quality on customer satisfaction in selected hotels in Abeokuta Metropolis, Ogun state, Nigeria. J. Applied Sci. Environ. Manage., 23: 1035-1043.
    CrossRef  |  Direct Link  |  
  19. Banjoko, I.O., O.P. Olatidoye, A.O. Oyelola, O.A. Ajibosin and S.A. Adebayo, 2019. Influence of aqueous extract of ginger and garlic on shelf life studies of plantain fingers (Musa paradisiacal) at ambient and refrigerated conditions. EC Nutr., 14: 301-308.
    Direct Link  |  
  20. Balogun, I.O., O.P. Olatidoye and E.T. Otunola, 2019. Effect of fermentation with R. oligosporus and R. stolonifer on some physicochemical properties of starch extracts from dehulled and undehulled velvet bean (Mucuna utilis) seeds. Int. Res. J. Applied Sci., 1: 71-75.
    Direct Link  |  
  21. Olayemi, W.A. and O.P. Olatidoye, 2018. Fundamentals of Animal Products Processing and Preservation HAS-FEM Nig. Enterprises Press Llimited, Nigeria, ISBN: 978-978-948-904-6, Pages: 150.
  22. Sobowale, S.S., S.O. Awonorin, T.A. Shittu, E.S. Ajisegiri, O.A. Adebo and O.P. Olatidoye, 2017. Modeling of the garification process of fermented cassava mash. J. Bioproces. Biotechn., Vol. 7, No. 5. 10.4172/2155-9821.1000311.
    CrossRef  |  
  23. Olatidoye, O.P., T.A. Shittu, S.O. Awonorin, E.S.A. Ajisegiri, S.S. Sobowale and O.A. Adebo, 2017. Optimizing the effect of temperature-time combinations on the quality attributes of roasted cashew (Anacardium occidentale) kernel. J. Bioproces. Biotechn., Vol. 7, No. 6. 10.4172/2155-9821.1000313.
    CrossRef  |  
  24. Olatidoye, O.P., S.S. Sobowale, O.O. Ogundipe, A.O. Adebayo-Oyetoro and F.F. Akinwande, 2017. Production and quality evaluation of imitation yoghurt from blends of cow milk and cashewnut milk (Anacadium ocidentale). Int. J. Adv. Res. Public., 1: 379-385.
    Direct Link  |  
  25. Adebayo-Oyetoro, A.O., S.A.O. Adeyeye, O.P. Olatidoye, O.O. Ogundipe and O.E. Adenekan, 2017. Effect of co-fermentation on the quality attributes of weaning food produced from Sorghum (Sorghum bicolor) and pigeon pea (Cajanus cajan). J. Culinary Sci. Technol., 17: 118-135.
    CrossRef  |  Direct Link  |  
  26. Olatidoye, O.P., K.O. Falade and R. Akinoso, 2016. Models for predicting moisture diffusivity during Osmotic dehydration of two Cocoyam varieties (Colocasia spp and Xanthosoma spp). Int. J. Biomater. Sci. Eng., 3: 1-6.
  27. Olatidoye, O.P. and S.S. Sobowale, 2016. Effect of traditional processing methods on proximate, mineral and sensory qualities of three breeds of land snail reared in Edo state. J. Scient. Res. Pharmaceut. Chem. Biol. Sci., 1: 56-64.
  28. Balogun, O.I., O.P. Olatidoye and E.T. Otunola, 2016. Effects of fermentation with R. oligosporus and R. stolonifer on proximate and pasting properties of dehulled and undehulled velvet beans (Mucuna utilis) flour. J. Scient. Res. Pharmaceut. Chem. Biol. Sci., 1: 29-39.
  29. Balogun I.O., O.P. Olatidoye, E.T. Otunola and H. Agboola, 2016. Potentials of fermented and germinated of velvet bean (Mucuna utilis) as a functional food. Am. J. Food Sci. Nutr. Res., Vol. 3. .
  30. Opeifa, A.O., O.P. Olatidoye, S.O. Adesala and M.J. Fayomi, 2015. Production and quality evaluation of ogi produced from fermented maize and horse eye bean (Mucuna urens). Pak. J. Nutr., 14: 417-425.
    CrossRef  |  
  31. Olatidoye, O.P., S.S. Sobowale, R.A. Oluwafemi and A.O. Alabi, 2015. Effects of adding ginger extracts (Zingiber officinale) on minced cow meat during refrigerated storage. Am. J. Food Sci. Nutr. Res., 2: 165-171.
  32. Falola, A.O., O.P. Olatidoye, S.O. Adesala and M. Amusan, 2014. Modification and quality characteristics of cocoyam starch and its potential for Chin-Chin production. Pak. J. Nutr., 13: 768-773.
    CrossRef  |  
  33. Falola, A.O., O.P. Olatidoye and A.A. Olowe, 2014. Shelf life extension studies of fried plantain chips treated with crude antioxidants extracts of Aframomum danielli. Asian J. Agric. Food Sci., 2: 560-565.
  34. Ogundipe, O.O., A.O. Adebayo-Oyetoro, O.P. Olatidoye and A.O. Olofinyokun, 2013. Effect of mixing ratios on the proximate composition and consumer acceptability of "Gurundi" snack prepared from tigernut (Cyperus esculentus). J. Applied Sci. Environ. Manage., 17: 609-613.
  35. Falola, A.O., O.P. Olatidoye, I.O. Balogun and A.O. Opeifa, 2013. Evaluation of nutritional, physicochemical properties and acceptability of undehulled 'Ofada' rice and soybean flour blends. J. Agric. Vet. Sci., 5: 118-128.
  36. Adebayo-Oyetoro, A.O., O.P. Olatidoye, O.O. Ogundipe and H.T. Abayomi, 2013. Nutrient composition, functional and organoleptic properties of complementary food formulated from sorghum, walnut and ginger. J. Agric. Technol., 9: 321-333.
  37. Sobowale, S.S., O.P. Olatidoye, L.A. Odunmbaku and O.H. Raji, 2012. A comparative study on physicochemical and rheological properties of imported tomato paste in Nigeria. Sustain. Agric. Res., 1: 51-56.
  38. Nworgu, F.C., K.A. Akintola, O.D. Njoku, B.O. Omosowon, P.L. Ozor, O.P. Olatidoye and A.G. Adekola, 2012. Performance of pullet chicks served fluted Pumpkin (Telfairia occidentalis) leaves extract supplement and the effects on their blood parameter. Eur. J. Scient. Res., 87: 254-266.
  39. Balogun, I.O. and O.P. Olatidoye, 2012. Chemical composition and nutritional evaluation of velvet bean seeds (Mucuna utilis) for domestic consumption and industrial utilization in Nigeria. Pak. J. Nutr., 11: 116-122.
    CrossRef  |  Direct Link  |  
  40. Adebayo-Oyetoro, A.O., O.P. Olatidoye, O.O. Ogundipe, I.O. Balogun and T.O. Apara, 2012. Effect of local cassava fermentation methods on functional pasting and sensory properties of lafun. Cont. J. Agric. Sci., 6: 1-8.
  41. Adebayo-Oyetoro, A.O., O.P. Olatidoye, O.O. Ogundipe, E.A. Akande and C.G. Isaiah, 2012. Production and quality evaluation of complementary food formulated from fermented sorghum, walnut and ginger. J. Applied Biosci., 54: 3901-3910.
  42. Adebayo-Oyetoro, A.O., O.P. Olatidoye, H.T. Abayomi and A. Nwachukwu, 2012. Production, nutritional assessment and storage stability of bread-spread from cashew nut Ancardium occidentale. Yabatech J. Technol., 3: 1-7.
  43. Olatidoye, O.P., S.S. Sobowale, J.V. Akinlotan and O.O. Olorode, 2011. Chemical composition and physicochemical characteristics of tropical Almond nuts (Terminalia catappia L) cultivated in South West Nigeria. J. Med. Applied Biosci., 2: 1-10.
  44. Olatidoye, O.P., S.M. Adebusoye, A.G. Adekola and W. Jatto, 2011. Effect of maternal employment on nutritional status of pre-school children from low income households area of Oyo State. Elect. J. Environ. Agric. Food Chem., 10: 2574-2580.
  45. Olatidoye, O.P. and S.S. Sobowale, 2011. Effect of full-fat soy-bean flour on the nutritional, physicochemical properties and acceptability of cassava flour. EJEAF Chem., 10: 1994-1999.
  46. Sobowale, S.S., O.P. Olatidoye, O.O. Olorode and O.K. Sokeye, 2010. Effect of preservation methods and storage on nutritional quality and sensory properties leafy vegetables consumed in Nigeria. J. Med. Applied Biosci., 2: 46-56.
  47. Oluwafemi, R.A., K. Fasakin, A.G. Adekola, O.P. Olatidoye, T.E. Obi, P.L. Ozor and H. Irumundomon, 2010. The impact of agricultural credit on livestock production and owners livelihood: The case of livestock farmers in Ovia North East local Government area of Edo state, Nigeria. Int. J. Bus. Common Market Stud., 7: 13-22.
  48. Olatidoye, O.P., S.S. Sobowale and O. Akinlua, 2010. Effect of dehydrofreezing on quality attributes of frozen tomato. Elect. J. Environ. Agric. Food Chem., 9: 780-789.
  49. Olatidoye, O.P., K.O. Jimoh and S.M. Adebusuyi, 2010. Household food security, nutritional and health status of pre-school children from low income households area of Oyo state, Nigeria. J. Agric. Vet. Sci., 2: 90-100.
  50. Olatidoye, O.P. and K.O. Jimoh, 2010. Determinant of food security and nutritional status of pre-school children in rural Area of Oyo state. Int. J. Food Agric. Res., 7: 63-77.
  51. Balogun, I.O. and O.P. Olatidoye, 2010. Functional properties of dehulled and undehulled velvet beans flour (Mucuna utilis). J. Biol. Sci. Bioconserv., 2: 1-10.
  52. Adebayo-Oyetoro, A.O., O.P. Olatidoye, O.O. Ogundipe, I.O. Balogun and F.O. Aro, 2010. Quality characteristics of cookies produced from composite flours of wheat and mushroom. J. Sci. Multidiscip. Res., 2: 25-31.
  53. Olatidoye, O.P. and O.A. Ogunshua, 2009. Production, evaluation and consumer acceptability of Ocimum spp as dry food seasoning. J. Res. Agric., 6: 8-14.
  54. Jimoh, K.O. and O.P. Olatidoye, 2009. Evaluation of physicochemical and rheological characteristics of soybean fortified yam flour. J. Applied Biosci., 13: 703-706.