Kafayat Adebukola Babalola, Ph.D.

Mrs Kafayat A. Babalola (Ph.D.) is a dedicated staff and always ready and willing to inspire the upcoming generation. She is a committed member of Food Professional bodies such as Nigerian Institute of Food Science and Technology (NIFST), Nigerian Council of Food Science and Technology (NiCFoST) and Nutrition Society of Nigeria (NSN). She has published a number of articles in reputable journals both locally and internationally. Her research focuses on utilization of various lesser known Agricultural raw materials.

• Lawal, A. I., Olatoye, K. K. & Babalola, K. A. (2024). Beta-carotene retention, physical, phytochemical and storage characteristics of value added snacks from pigeon pea and yellow-fleshed cassava. Journal of Food and Humanity. 2:1-10. http://doi.org/10.1016/j.foohum.2024.100257.
• Osunrinade, O. A., Azeez, A. O., Babalola, K. A. & Bamisaye Y. O. (2020). Physical, proximate and sensory properties of cake produced using shea butter as shortening. The Open Food Science Journal. 12(3). 3-8.
• Babalola, K. A. & Olapade, A. A. (2019). Evaluation of boiled and soaked akee apple (Blighia sapida) aril. Applied Tropical Agriculture 24 (1), 36-41.
• Babalola, K. A., Lawal, A. I. & Olatoye, K. K. (2016). Comparative evaluation of dairy with vegetable based (sesame, groundnut and soybean) yoghurts. Food Science and Technology 17(2). 537-542.
• Lawal, A. I., Babalola, K. A., Ajibola, G.O. & Olatoye, K. K. (2016). Influence of sprouted African Breadfruit milk extract on nutritional, sensory and microbiological quality of kunun-zaki. Food Science and Technology. 17(1). 132-138.
• Alabi, A.O., Babalola, K. A., Elutilo O. O. & Adeoti, A. O (2016). Comparative Evaluation of Properties of Tigernut and Cocoyam Starch. Science and Engineering Perspectives 11, 1-13.
• Olapade, A. A., Babalola, K. A. & Aworh O. C. (2015). Evaluation of plantain and cowpea blends for complementary foods. Journal of International Scientific Publications Agriculture and Food. 274-288.