Dr. Akeem Olayemi Raji is a lecturer in Department of Food Science and Technology, Kwara State University, Malete, Kwara State, Nigeria. His research areas are food processing, food process engineering and alternative energy. He obtained B.Sc in Food Science and Technology from the University of Agriculture Abeokuta (now Federal University of Agriculture), Ogun State, Nigeria. He also obtained M.Sc and Ph.D degrees in Food Technology from University of Ibadan, Oyo State, Nigeria and specialised in food processing/process engineering. He is a registered professional member of Nigerian Institute of Food Science and Technology, and also a professional member of International Society of Food Engineering. He had presented research papers at local and international conferences and held some administrative positions at university level. He teaches Unit operations in Food Processing, Food Preservation and Storage Technology, Fat and Oil Technology, Food Rheology, Food Plant Design and Pilot Demonstration and Food Process Control and Automation. He had published some peer reviewed research journal articles in reputable outlets. Some of his publications include:
i. List of Publications
a. Articles that have already appeared in learned journals
1. *Sani M., Raji A. O. and Raji M. O. (2019). “Evaluation of weaning food blends from germinated millet and groundnut cake flour” Techno science journal for community development. (Accepted, No: MS-2019/16).
2. Ibanga I.U., Fakunle O. J., Raji A.O. and Sogunle K.A.(2019). Studies on chemical elements and anti -nutrients compositions of three traditional vegetable oils in Nigeria. Journal of Agricultural Science and Practice 4(5):144-150. Malaysia.
3. +*Raji ,A. O., Akinoso, R., Sani, M and Raji, M. O. (2019). Sensory Properties and Stability of Selected freeze-dried Nigerian Soups Stored at Ambient condition. Applied Tropical Agriculture, 24(1):191-199
4. * Dada T.O., Raji A.O., Akinoso R . & Aruna T.E. (2018). Comparative Evaluation of Some Properties of Chicken and Japanese Quail Eggs Subjected to Different Storage Methods. Poultry Science Journal. 6(2):155-164. Iran.
5. * Sogbetun W. O., Raji A. O. and Akinoso R. (2018). Effect of Silver Bionanoparticle Treament on the Wet Preservation, Technological and Chemical Qualities of Meat. Food Quality and Safety. XX, 1–6. doi:10.1093/fqsafe/fyy014. UK.
6. +*Raji, A. O.,Akinoso, R., Ibanga, U.I. and Raji, M. O. (2018). Stability of Frozen Nigerian Soups as Affected yy Freeze-Thawed Cycles. Croatia Journal Food Science and Technology. DOI: 10.17508/CJFST.2018.10.1.xx. Croatia.
7. +*Raji,A. O., Nassam, H. O., Abolaji, G., Ayorinde, J. O. and Raji, M. O.(2018). Nutritional properties of fonio starch –defatted moringa seed flour blends prepared at different ratios. Croatia Journal Food Science and Technology. DOI: 10.17508/CJFST.2018.10.2.xx. Croatia.
8. +*Raji, A. O., Nassam H. O., Aruna T. E., Raji M. O. and Sani M. (2017). Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds. International Journal of Food Studies. 6(2):178-191. Portugal.
9. Sani M., Arueya, G and Raji, A.O (2017). Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant. African Journal of Biotechnology. 16(45): 2134-2141. Nigeria.
10. Bolarinwa, I., Ojo, B., Aruna,T.E. and Raji, A. O. (2017). Nutritive Value and Acceptability of Bread Fortified with Moringa Seed Powder. Journal of Saudi Society of Agricultural Sciences.doi: 10.1016/j.jssas.2017.05.002. Saudi Arabia.
11. *Aruna, E. T., Aworh, O.C, Raji, A. O. and Olagunju, A.I. (2017). Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743) Annals of Agricultural Science. 62(1): 33-37. Egypt.
12. +*Raji, A. O., Akinoso, R., Aruna, E. T and Raji, M. O. (2016). Reconstitution potentials and moisture sorption isotherms of some selected Nigerian freeze dried soups. Journal of Food Process Engineering. 40(4): e12516. USA.
13. +*Raji, A. O.,Akinoso, R., Ibanga, U.I. and Raji, M. O. (2016). Freezing and thawing characteristics of some selected Nigerian soups. Journal of Food Process Engineering. 40(2): e12354.USA.
14. *Popoola, Y.,Y., Akinoso, R. and Raji, A., O. (2016). Optimization of oil extraction from bushel gaint gourd seeds using response surface methodology. Food Science and Nutrition. 4(5): 759-765. United Kingdom.
15. +*Raji, A. O., Akinoso, R. and Raji, M. O. (2015). Effect of freeze-thaw cycles on the nutritional quality of some selected Nigerian soup. Food Science and Nutrition. 4(2), 163-180.United Kingdom.
16. Ibanga,U.I., Raji, A.O., Oladele, A.K. and Isinguzo,C. (2015). Chemical, microbial and sensory properties of improved shea butter during ambient storage. Asian Journal of Agriculture and Food Sciences. 3(4):388-400.India.
17. Abolaji, G. and Raji, A. O. (2014). Effect of roasting conditions on the yield and biomass quality of oil extracted from jatropha seeds. International Journal of Phytofuels and Allied Sciences. 3(1); 35-52. Nigeria.
18. +*Raji, A. O. and Akinoso R.(2013). Thermal properties of some selected Nigerian soups. Agricultural Sciences. 4, 96-99.China.
19. Akinoso, R and Raji, A. O. (2011). Optimization of oil extraction from locust bean (Parkia biglobosa) using response methodology, Eur. Journal of Lipid Science and Technology. 113, 245–252. Germany.
20. Atanda O.O., Raji, A. O., Aroyeun S. (2009). Ochratoxin A contamination of some Nigerian cereals and legume grains in south western Nigeria, Nigerian Journal of Mycology. 2(1), 98-106. Nigeria.
b. Article that has already appeared in learned Proceedings
21. +* Raji A. O., Akinoso R., Sani M. and Raji M. O. (2018). Sensory properties and stability of selected freeze-dried Nigerian soups stored at ambient condition. Proceedings of the 4th Regional Food Science and Technology Summit (Refosts). 323-330. Nigeria.
c. Articles that have been submitted for publication in learned journals
22. Raji, A. O., Sofiat, D. I., Sani, M., Raji, M. O., Adebayo O. F. (2019). Value addition and influence of succilynation levels on the quality of Discorea villosa starch. Food Hydrocolloid.
23. Raji, A. O. (2019). Utilization of starch in food and allied industries in Africa; challenges and prospects. Journal of Ethnic Food (Under Review)
24. Raji, A. O., Afolayan D., Aruna T.E., Sani, M. and Raji, M. O. (2019). Influence of fermentation period on the quality of Discorea villosa flour.Tropical Agriculture (Under Review)