Please wait...


Dr. Stephen Oladeji Babatunde


Food Science


Lecturer I


[email protected]

About Dr. Stephen Oladeji Babatunde

Dr. B.S. Oladeji is currently a Lecturer I at the University of Calabar, Nigeria. Dr Oladeji received his postgraduate degrees in Food Science and Technology from Obafemi Awolowo University, Ile-Ife, Nigeria after obtaining a bachelor of Technology of Federal University of Technology, Akure. He is a budding professional with passion for excellence with about decade years of quality research in development of novel food products capable of alleviating the problem of protein energy undernutrition (PEU) and antioxidants deficiency related diseases especially among the teeming population in the developing world who depend majorly on plants for their source of protein. He is a dedicated researcher and consultant who strive for continuous personal and professional development. Dr. Oladeji has authored several publications in various journals. His publications reflect his research interests in food processing, food product development and nutrition. He is a member of Nigeria Institute of Food Science and Technology. He is currently the examination officer of the Department of Food Science and Technology, a member of Faculty research committee, faculty welfare committee, as well as the faculty representative in the faculty of management, University of Calabar.

S/N Qualification School Atttended Started Finished

S/N Publication
Oladeji, B.S., Irinkoyenikan, O.A., Akanbi C.T., & Gbadamosi S.O. (2017). Effect of fermentation on the Physico-Chemical Properties, Pasting Profile and Sensory Score of Normal endosperm maize and quality protein maize flours. Accepted by International food research Journal. (IFRJ16634).
Oluwatoyin A. Oladeji, Kehinde A. Taiwo, Saka O. Gbadamosi, Babatunde S. Oladeji and Mofoluwake M. Ishola (2017). Studies on Chemical Constituents and Nutrients Bioavailability in Moringa oleifera Leaf and Seed. Journal of Scientific Research and Reports 14(1): 1-12.
Oluwatoyin A. Oladeji, Kehinde A. Taiwo, Mofoluwake M. Ishola and Babatunde S. Oladeji (2017). Nutritional and Quality Characteristics of White Maize Ogi Flour Enriched with Moringa oleifera Seed, Biotechnology Journal International; 18(1): 1-11
B. S. Oladeji, C. T. Akanbi, S.O. Gbadamosi (2017). Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varieties. Journal of Food Measurement and Characterization. DOI 10.1007/s11694-017-9491-8
Oladeji B.S. Irinkoyenikan O.A. Akanbi C.T. Gbadamosi S.O. Ibironke S.I. and K.A Taiwo (2016). Comparative Studies of Physico-Chemical Properties and Amino Acids Profile of Three Tropical Maize Hybrid Cultivars in Nigeria. Journal of Nutrition and Food Science; Volume 46; issue 3, Pg 495-505.
Oladeji B.S and Badmus A.O (2014). Physicochemical and Sensory Properties of Cereal/Legume Substituted Cocoa-Based Beverage. Journal of Nutrition and Food Science; Vol. 44 Iss. 4, pg. 400-405.
B. S. Oladeji, C.T. Akanbi and S. I. Ibironke (2014). Physico-Chemical and Nutritional Evaluation of Co-Processed Fermented Yellow Maize Ogi (an Infant Diet) and Carrot Blends. Annals. Food Science and Technology, Issue 15, volume 1, pp 92-102.
Gbadamosi S.O and Oladeji B.S. (2013). Comparative studies of physico-chemical and Functional Properties of Isolated Cassava, cocoyam and breadfruit starches. International Food Research Journal, 20 (5): 2273-2277.
Oladeji B. S, Akanbi C.T and Gbadamosi S.O. (2013). Comparative Studies of Physico-Chemical Properties of Yam (Discorea Rotundata), Cocoyam (Collocasia Taro), Breadfruit (Artocapus Artilis) and Plantain (Musa Parasidiaca) Instant Flours. African Journal of Food Science. Vol. 7 No 8, pp 210-215
Oladeji B. S. (2012). Nutritional and Sensory Evaluation of Poundmix from Yam, Cocoyam and Breadfruit blends. Journal of Nutrition and Food Science. Vol 42, Iss 4, pp 250-255
Oladeji B. and Akanbi C.T. (2011). Physico-chemical and sensory evaluation of “poundmix” from yam, cocoyam, breadfruit and plantain blends. Journal of Nutrition and Food Science; Vol. 41 Iss. 6, pp 430-436.
Ijarotimi O S., Oyewo, M. and Oladeji B.S. (2009). Chemical, functional and sensory properties of roasted bambara groundnut (Vigna subterranean L. Verdc) and cooking banana (Musa spp., ABB genome) weaning diet; African Journal of Food Science Vol. 3 (4), pp. 139-146.

warning No Result For Grants Received.

S/N Conference Description Started Finished
32nd Annual National Conference of Nigeria Institute of Food Science and Technology (NIFST) “LAUTECH 2008”, Ladoke Akintola University of Technology, Ogbomosho, Nigeria Pasting Performance of composite flour from yam, cocoyam, breadfruit and plantain blends2008-10-132008-10-17
. 1st National Conference of Faculty of Technology, Obafemi Awolowo University (OAU), Ile-Ife, Nigeria2010-09-012010-09-01
. 3rd NIFST Western Chapter regional Food Science and Technology Summit (ReFoSTS, 2017), Moshood Abiola Polytechnic (MAPOLY), Abeokuta, NigeriaAntioxidant Activity of Co-Processed Quality Protein Maize (QPM) and Carrot2017-06-062017-06-07