Adekanmi Kamaru Oladele

 

Department

Consumer and Food Sciences

 

Degree

PhD Food Science

Functionality and antioxidant properties of maize starch modified with phenolic extracts from grape pomace and condensed tannin sorghum bran under alkaline conditions

In the research I successfully produced phenolic-modified starches, as a potential ingredient for functional foods, with proanthocyanidin-rich extracts from industrial wastes, grape pomace and sorghum bran, under alkaline conditions, and characterised same using a wide array of molecular and rheological tools. The phenolic-modified starches showed low digestibility and in vitro antioxidant activity compared to starch without phenolics. The research provides more insight into the interaction between starch and phenolic compounds under alkaline conditions to produce phenolic-modified starches that can be used to ameliorate the occurrence of non-communicable diseases such as diabetes, obesity and cancer.

 

Email

[email protected]

 

Supervisors

  • Prof KG Duodu
  • Prof MN Emmambux

 

Memberships

  • Nigerian Institute of Food Science and Technology (NIFST)
  • South African Association of Food Science and Technology (SAAFoST)
  • Fisheries Society of Nigeria (FISON)

 

Publications

  • Oladele, A.K., Duodu, K. G. and Emmambux, N. M. (2020). Hydrolysis and antioxidant activity of starch modified with phenolic extracts from grape pomace and sorghum bran under alkaline conditions. Carbohydrate Polymers. 240, 116219
  • Oladele, A.K., Duodu, K. G. and Emmambux, N. M. (2019). Pasting, flow, thermal and molecular properties of maize starch modified with crude phenolic extracts from grape pomace and sorghum bran under alkaline conditions. Food Chemistry, 297, 124879
  • Oladele, A. K., Adebowale, O. J. and Bamidele, O. P. (2017). Phenolic profile and antioxidant activity of brown and yellow varieties of Tigernut (Cyperus esculentus L.). Nigerian Food Journal, 35(1): 51 - 59
  • Oladele, A.K., Osundahunsi, O.F. and Adebowale, Y.A. (2009). Effects of processing techniques on the nutrients and antinutrients of tigernut (Cyperus esculentus L.). Nigerian Food Journal 27(2): 210-218
  • Oladele, A. K. and Aina, J.O. (2007) Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6(21): 2473 - 2476

 

Conferences

  • Oladele, A.K., Emmambux, N. M. and Duodu, K. G. (2019). Antioxidant activity and digestibility of maize starch modified with phenolic extract from grape pomace under alkaline conditions. Oral presentation at the 23rd South African Association of Food Science and Technology (SAAFoST) Biennial International Congress and Exhibition, Birchwood Hotel and OR Tambo Conference Venue, Johannesburg, South Africa, 1- 4th September 2019
  • Oladele, A.K., Emmambux, N. M. and Duodu, K. G. (2018). Effects of maize starch modification with sorghum bran phenolic extract under alkaline conditions on pasting and thermal properties. Poster presentation at the International conference on “Sorghum in the 21st century”, Century City, Cape Town, South Africa, 9 – 12th April 2018
  • Ibanga, U. I., Sogunle, K. A. and Oladele, A. K. (2018). Proximate composition of three popular smoked fish in Kainji. In: Proceedings of the 42nd Annual conference of Nigerian Institute of Food Science and Technology (NIFST), October 15 - 18, 2018, Abeokuta, Nigeria Pp 185 - 186
  • Oladele, A. K., Emmambux, N.M. and Duodu, K. G. (2017). Properties of maize starch modified with grape pomace phenolic extract under alkaline conditions. Oral presentation at the 22nd South African Association of Food Science and Technology (SAAFoST) Biennial International Congress and Exhibition, Century City, Cape Town, South Africa, 3 - 6th September 2017
  • Adewoyin, T. A., Sogunle, K. A. and Oladele, A. K. (2017). Vitamin profile of cake fortified with palm fruit. In: Proceedings of the 41st Annual conference of Nigerian Institute of Food Science and Technology (NIFST), October 22 - 25, 2017, Abuja, Nigeria Pp 87 - 88
  • Oladele, A. K., Sogunle, K. A. and Ibanga, U. I., (2016). Effects of groundnut variety on the proximate composition and mineral content of “Dakwa” – A legume-cereal based snack. In: Proceedings of the 40th Annual conference of Nigerian Institute of Food Science and Technology (NIFST), October 24 - 26, 2016, Kano, Nigeria
Published by Gertruida Erasmus

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