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Tayo Nathaniel Fagbemi

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Tayo Nathaniel Fagbemi
Born (1955-02-14) February 14, 1955 (age 70)
Ile-Oluji, Ondo State, Nigeria
Alma materObafemi Awolowo University, University of Ibadan, Federal University of Technology Akure
Known forFunctional food product development, Food chemistry, Food security
Scientific career
FieldsFood Science and Technology
InstitutionsFederal Polytechnic Ado-Ekiti, Federal University of Technology Akure
WebsiteFUTA Profile

Tayo Nathaniel Fagbemi (born 14 February 1955) is a Nigerian Food Science and Technology professor known for his contributions to food chemistry, functional foods, and food security. He served at the Federal University of Technology Akure (FUTA) and held key academic and administrative positions, including Director of the STEP-B Centre of Excellence in Food Security and Accreditation.[1][2]

Early life and education

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Fagbemi was born in Ile-Oluji, Ondo State, Nigeria. He began his education at L.A. Primary School, Agunla, and continued at L.A. Primary School, Ile-Oluji (1961–1967). He attended Gboluji Anglican Grammar School (1968–1972) and Oyemekun Grammar School (1973–1974).[1] He earned a B.Sc. in Food Science and Technology from the University of Ife in 1979, an M.Sc. in Food Technology from the University of Ibadan in 1984, and a Ph.D. in Food Chemistry from the Federal University of Technology, Akure, in 2004.[1]

Academic career

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Fagbemi began his teaching career in 1980 as Lecturer III at the Federal Polytechnic, Akure (later Federal Polytechnic, Ado-Ekiti), and rose to Chief Lecturer in 1997.[1] In 1998, he joined the Department of Food Science and Technology at FUTA as a Senior Lecturer and became a full Professor in 2007. He delivered his inaugural lecture in December 2015 titled "Food Processing: Guaranteeing Food, Nutrition and Health Security".[1]

At FUTA, he served as Head of Department, Director of Academic Planning, and Director of the STEP-B Centre of Excellence in Food Security and Accreditation.[3]

Research and publications

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Fagbemi's academic research primarily focuses on food science, including food chemistry, nutritional assessment, functional foods, and the utilization of underexploited crops for food security. He has authored over 110 peer-reviewed publications.[4] [5]

One of his most cited works investigates the chemical composition and functional properties of full-fat fluted pumpkin seed flour, which has received over 170 citations.[6]

Fagbemi’s research encompasses evaluating the biochemical effects of food ingredients, specifically their glycemic indices and potential anti-diabetic properties. His studies have examined dough meals formulated with matured plantain, soya cake, and wheat bran flours.[4][5]

Also in 2023, he published studies on the glycemic index and anti-diabetic properties of optimized dough meals in journals such as the Journal of Future Foods and the Journal of Culinary Science and Technology.[5]

His recent publications further explore plant-based flour formulations in relation to oxidative stress and inflammatory responses. These findings appear in peer-reviewed journals, including the Journal of Food Measurement and Characterization and Applied Food Research.[7][5]

Most cited papers

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Fagbemi's scholarly contributions have received wide academic attention. Below are some of his most cited papers:

  • Fagbemi, T.N. (1999). "Effect of blanching and ripening on functional properties of plantain flour." Plant Foods for Human Nutrition. 54(3): 261–269. DOI:10.1023/A:1008140028669. This paper has been cited over 190 times and examines the processing impacts on plantain flour for food use.[8]
  • Fagbemi, T.N., & Oshodi, A.A. (1991). "Chemical composition and functional properties of full-fat fluted pumpkin seed flour." Nigerian Food Journal. 9: 26–32. This work, often referenced in studies on local legumes and seed flours, has received over 170 citations.[9]
  • Fagbemi, T.N., Oshodi, A.A., & Iletogun, S.F. (2005). "Functional properties of the flours and protein isolates of some Nigerian flours." Food Chemistry. 92(4): 707–712. DOI:10.1016/j.foodchem.2004.08.006. This paper, cited over 130 times, investigates the characteristics of protein isolates in locally sourced Nigerian foods.[10]
  • Fasasi, O.S., Adeyemi, I.A., & Fagbemi, T.N. (2007). "Functional and pasting characteristics of full-fat and defatted benni seed flour." International Journal of Food Science & Technology. 42(4): 465–469. DOI:10.1111/j.1365-2621.2006.01373.x. This work focuses on seed-based flour and has been cited in numerous works on alternative protein sources.[11]

Retirement and legacy

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After 45 years of academic service, Fagbemi retired from FUTA in 2024. His farewell event was marked with tributes from colleagues and students who recognized his scholarly impact and mentorship.[3]

References

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  1. ^ a b c d e "Prof. Tayo Fagbemi Profile". Federal University of Technology Akure. Retrieved 21 May 2025.
  2. ^ "Tayo Fagbemi | Director STEP B (CENTRE FOR FOODSECURITY) & ACCREDITATION at Federal University of Technology". ResearchGate. 22 May 2025. Retrieved 22 May 2025.
  3. ^ a b "Prof. Fagbemi bows out of FUTA after 45 years". Federal University of Technology Akure. 2024-05-10. Retrieved 21 May 2025.
  4. ^ a b "Tayo N. Fagbemi | Scholar Profiles and Rankings | Scholar GPS". scholargps.com. 2025-06-22. Retrieved 2025-06-22.
  5. ^ a b c d "Author – Africa Research Connect". Retrieved 2025-05-22.
  6. ^ "Tayo Nathaniel Fagbemi - Google Scholar Citations". Retrieved 21 May 2025.
  7. ^ "Tayo FAGBEMI | Director STEP B (CENTRE FOR FOODSECURITY) & ACCREDITATION | Doctor of Philosophy | Federal University of Technology, Akure, Akure | futa | Department of Food Science and Technology | Research profile". ResearchGate. Archived from the original on 2023-03-12. Retrieved 2025-05-22.
  8. ^ Fagbemi, T.N. (1999). "Effect of blanching and ripening on functional properties of plantain flour". Plant Foods for Human Nutrition. 54 (3): 261–269. doi:10.1023/A:1008140028669 (inactive 5 June 2025).{{cite journal}}: CS1 maint: DOI inactive as of June 2025 (link)
  9. ^ "Google Scholar Profile – Tayo Nathaniel Fagbemi". Retrieved 22 May 2025.
  10. ^ Fagbemi, T.N.; Oshodi, A.A.; Iletogun, S.F. (2005). "Functional properties of the flours and protein isolates of some Nigerian flours". Food Chemistry. 92 (4): 707–712. doi:10.1016/j.foodchem.2004.08.006.
  11. ^ Fasasi, O.S.; Adeyemi, I.A.; Fagbemi, T.N. (2007). "Functional and pasting characteristics of full-fat and defatted benni seed flour". International Journal of Food Science & Technology. 42 (4): 465–469. doi:10.1111/j.1365-2621.2006.01373.x.
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