Obafemi Awolowo University, Nigeria
Professional Profile
Summary
Dr. Malomo Adekunbi Adetola is a Senior Lecturer in the Department of Food Science and Technology at Obafemi Awolowo University, Ile-Ife, Nigeria. With a robust background in microbiological and biochemical food research, her work focuses on indigenous food processing, bio-preservation, and food security. She actively contributes to achieving global sustainability goals through her academic, research, and community outreach.
Educational Background
Dr. Malomo holds a Ph.D. (2016) and M.Sc. (2012) in Food Science and Technology from Obafemi Awolowo University, Ile-Ife, after earning a B.Tech. in Food Science (2007) from Ladoke Akintola University of Technology, Ogbomosho. Her academic pursuits are complemented by scholarships such as the Orange Knowledge Program (2022) and a Carnegie Corporation postgraduate scholarship (2011).
Professional Experience
Dr. Malomo began her career as a Quality Control Officer and served in NYSC at a Federal Government Girls’ College. She joined Obafemi Awolowo University in 2014, progressing from Assistant Lecturer to Senior Lecturer by 2020. She teaches several undergraduate food science and microbiology courses and chairs key academic and seminar committees. She also leads the Bioeconomy Research Group and mentors students through various university and faculty initiatives.
Research Interests
Her research encompasses microbiological and biochemical changes in traditional food production, the use of underutilized crops like acha and tigernut in value-added products, bio-preservation using natural extracts, and the development of functional foods. Current studies involve the use of biofortified crops, probiotic stability in fermented beverages, and circular economy strategies through food waste valorization.
Author Metrics
Dr. Malomo has authored over 25 peer-reviewed journal articles, several conference proceedings, and public science articles in The Conversation Africa. Her work is indexed across journals in Europe, Africa, Asia, and the Americas, with impactful contributions in journals such as International Journal of Food Science and Applied Biotechnology, Croatian Journal of Food Science and Technology, and Journal of Microbiology, Biotechnology and Food Science. She also serves as a reviewer and editorial board member for international food science journals.
Awards and Honors
She is a recipient of the Orange Knowledge Program scholarship (2022), a postgraduate scholarship from Carnegie Corporation (2011), and fellowships from Wageningen Centre for Development Innovation (2022) and the African Reproducibility Network (2024). She has chaired sessions at international symposia, is a mentor in various academic networks, and her innovations—such as canned catfish and plantain wine—have been featured in international media and academic circles.
Publication Top Notes
1. Influence of Bio and Chemical Preservative on Microbiological, Sensory Properties and Antioxidant Activity of Ginger-Flavored Plantain Wine for Food Waste Prevention Strategy
Authors: A.A. Malomo, O.V. Obayomi, J.M. Akala, A.F. Olaniran, H.A. Adeniran, S.H. Abiose
Journal: Journal of Agriculture and Food Research, Volume 21, Article 101902
Year: 2025
Summary:
This study evaluates the effects of both bio-preservatives (such as ginger extract) and chemical preservatives on the microbial load, antioxidant potential, and sensory characteristics of plantain wine made from overripe plantains. The work promotes food waste prevention by converting fruit waste into value-added products while ensuring safety and consumer acceptability.
2. Comparative Effect of Boiling, Microwave and Ultrasonication Treatment on Microstructure, Nutritional and Microbial Quality of Tofu
Authors: A.F. Olaniran, F.O. Agaja, O.V. Obayomi, S.I. Ebong, A.A. Malomo, O.D. Olaniran, O.C. Erinle, S.O. Owa
Journal: Applied Food Research, Volume 5, Issue 1, Article 100750
Year: 2025
Summary:
The paper explores the influence of different heat treatments—boiling, microwave, and ultrasonication—on tofu's structure, nutritional composition, and microbial safety. Findings indicate that treatment methods significantly affect product integrity and quality, with ultrasonication offering a promising technique for preservation without nutrient loss.
3. Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour
Authors: F.A. Ayeni, A.A. Malomo, A.V. Ikujenlola
Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, Volume 28, Issue 1
Year: 2024
Summary:
This research investigates the potential of using amaranth and tiger nut flour blends to produce gluten-free biscuits. The study focuses on physicochemical properties such as moisture, ash content, and browning index, concluding that the combination results in nutritious and acceptable gluten-free bakery products.
4. Utilization and Application of Bioactive Compounds Generated from Fish Waste and Byproduct as Functional Food Ingredient: A Review
Authors: A.F. Olaniran, O.E. Adeoye, O.M. Oyadeyi, C.E. Okonkwo, O.C. Erinle, A.A. Malomo, et al.
Journal: IOP Conference Series: Earth and Environmental Science, Volume 1342, Issue 1, Article 012014
Year: 2024
Summary:
This comprehensive review highlights the nutritional and economic benefits of extracting bioactive compounds from fish waste for use as functional food ingredients. The paper supports the circular economy model and promotes sustainable practices in the food industry.
5. Microbiological Characteristics, Proximate Composition and Sensory Properties of Plant-Based Set Yoghurt Analogue Produced from Blends of Maize-Soybean
Authors: A.A. Malomo, M. Ogunjemilusi, O.F. Ibukun, E.J. Ogechukwu
Journal: International Journal of Food Science and Applied Biotechnology, Volume 7, Issue 1, Pages 58–66
Year: 2024
Summary:
This paper develops a plant-based yoghurt alternative using maize and soybean blends. It examines its microbial profile, nutritional content, and consumer sensory evaluation, presenting it as a cost-effective, protein-rich alternative to conventional dairy products.
Conclusion
Dr. Malomo Adekunbi Adetola exemplifies the attributes of an outstanding researcher through her scientific rigor, innovative contributions, and impactful community-centered research in food science. Her work on the sustainable transformation of indigenous African foods, food waste valorization, and bio-preservation not only advances academic knowledge but also addresses critical public health and sustainability challenges. Through international collaborations, mentorship, and leadership roles, she has demonstrated a profound commitment to both research excellence and societal development, making her a highly deserving candidate for the Best Researcher Award.