About AKOJA, SUNDAY SAMUEL.

Principal Lecturer|HND (Applied Chemistry), PGD (Industrial Chemistry), MSc.(Analytical Chemistry)

School

SCHOOL OF PURE AND APPLIED SCIENCES

Department

Food Technology

Programme

National Diploma & Higher National Diploma

Research Interest

Cereals Science, Alternative Sources of Food Protein and Utilization of Underexploited leguminous seed

Awards & Honours

Prize to the Best HND student in Applied Chemistry, Department of Science Laboratory Technology, the Federal Polytechnic, Ilaro 1985

Teaching Areas

Advanced Food Chemistry, Practice of Entrepreneurship, Entrepreneurship Development, Water and Waste Management.

Selected Publications

Akoja S.S and Coker O.J. Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with okra powder. International journal of food scienceand Nutrition ISSN: 2455-4898 Volume 3; Issue 5; September 2018; pp No 64-70

S.S. Akoja and T.I. Ogunsina (2018). Chemical composition, functional and sensory qualities of maize-based snacks (kokoro) fortified with pigeon pea protein concentrate 10SR Journal of Environmental Science, Toxicology and foodTechnology e-ISSN; 2319-2402, P-ISSN: 2319-2399 Volume 12 Issue 9 Ver. 11 (September 2018) pp. 42-49.

Makanjuola O. Moses, Adepegba. A, Oluwole, Ajayi A., Akoja S. Samuel (2017). Proximate composition and sensory qualities of powdered Ogi (Fermented Maize meal)’ fortified with powder unfermented locust bean seeds Parka biglobosaJournal of Global Biosciences ISSN 2320-1355 volume 6 number 10, 2017 pp. 5289-5295.

Akoja S.S.[ 2017] Studies on the Physical and Functional Properties of Pride of Barbados (Caesalpina pulcherima) seed Flour. Journal of Global Biosciences ISSN 2320-1355. Volume 6 number 1. 2017, pp. 4643-4651.

Akoja S.S., Adebowale O.J., Makanjuola O.M. and Hafeez Salaam (2016) Functional Properties, Nutritional and Sensory Qualities of Maize – based snacks (Kokoro) supplemented with protein Hydrolysate prepared from Pigeon Pea (Cajanus cajan) seed. Journal of culinary science and Technology DOI: 10, 1080115428052. 2016. 1259134.

Akoja S.S. and I.A. Amoo (2016) Evaluation of Minerals and Anti-nutritional Factors of some Under Exploited Leguminous crop seeds. Journal of GlobalBiosciences Volume 5, Number 8,pp 4527 – 4534 ISSN 2320 – 1355

Akoja S.S. (2016) Effects of Addition of Cocoyam leaf shoot (Colocasia) on some properties of Local Maize snack (Kokoro) IOSR Journal ofEnvironmental Science, Toxicology and Food Technology Volume 10 Issue 13 Version 11 (Dec 2016) pp 26 – 30 e – ISSN: 2319 – 2402 p ISSN: 2319 – 2399.

Akoja, S.S. and Amoo, I.A. (2011). Proximate composition of some under exploited leguminous crop seeds. Pakistan Journal of Nutrition 10(2):143-146. ISSN: 1680 – 5194.

Akoja, S.S and Mohammed, A.O. (2011) Evaluation of the proximate, pasting and sensory characteristics of cassava flour (fufu) fortified with pigeon pea flour, Pakistan Journal of Nutrition. 10(2); 124-128. ISSN: 1680 – 5194

Oloyo, R.A. and Akoja, S.S. (2005). Studies on the intrinsic physic-chemical properties of pigeon pea (Cajanus cajan L.) seed flour. Tropical Agriculturalresearch and extension 8: 78 – 83. ISSN: 1391 – 3646

Conferences Attended

Akoja, S. S and Coker, O.J 2018 Production and Sensory Evaluation of Maize- Based Snack (Kokoro) Fortified with Sea Purse (Dioclea reflecxa) Seed Flour. Proceedings of 42nd NIFST Conference and Annual General Meeting, Abeokuta, Date 15th – 18th October 2018.

Akoja, S. S and Komolafe, O. M (2018) Production and Sensory Evaluation of Biscuit from Wheat and Sea Purse(Dioclea reflecxa) Flour Blends. Proceedings of 42nd NIFST Conference and Annual General Meeting, Abeokuta, Date 15th – 18th October 2018.

Akoja, S. S and Coker, O. J (2018) Production and Sensory Evaluation of Biscuits from Wheat-Okra Composite Flour. Proceedings of 42nd NIFST Conf,erence and Annual General Meeting, Abeokuta. Date 15th – 18th October, 2018

Sunday S. Akoja and Coker J.O. (2018). Physicochemical properties and sensory qualities of blends of maize, sorghum and malted sorghum gruel (Ogi). Poster presentation at the 2018 Global Sorghum conference, sorghum in the 21st century, Cape Town South Africa. Date 9-12th April 2018.

S.S. AKOJA and T.I. OGUNSINA (2017). Evaluation of proximate, functional and sensory qualities of Maize-based snacks (kokoro) fortified with pigeon pea protein concentrate. Proceedings of national conference on science, technology and communication (Spascit 2017), federal polytechnic Ilaro. Date 4th-7th December 2017.

Akoja S.S. and Komolafe O.M. (2017). Evaluation of pasting characteristics of Cassava flour (fufu) fortified with Hexalobus crispiflorus seed flour. Proceedings of 41st conference and annual general meeting of Nigeria institute of food science and technology, Abuja. Date 22nd – 25th October 2017.

Akoja S.S. (2016) Processing Effect on the Chemical Composition and Nutritional Potential of Pride of Barbados (Caesalpinia pulcherima) seeds. Proceedings of 40th Conference and Annual General meeting of Nigerian  Institute of Food Science and Technology, Kano October 24th – 26th 2016.

Akoja S.S. (2016) Minerals and Anti-Nutritional Factors Evaluation of some Under-Exploited Leguminous crops seeds. Proceedings of 40th Conference and Annual General meeting of Nigerian Institute of Food Science and Technology, Kano. Date October 24th – 26th 2016.

Akoja S.S. (2016) The Influence of a Student’s course of study on the Choice of Entrepreneurship Training. Advances in Business Related Scientific Research Conference 2016 Milan, Italy. Date October 20th – 21th 2016.

Akoja S.S. (2016) Effect of Salt Application on some Functional properties of Sea Purse (Dioclea reflexa) seed flour. Proceedings of 5th National Conference of Academic Staff Union of Polytechnic (ASUP) Ilaro chapter, Ilaro. Date October 16th – 19th 2016.

Summary of Profile

Sunday is a versatile lecturer, of the Federal Polytechnic Ilaro, in the department of Food technology in the school of Pure and Applied sciences. He lectures students on courses like Food Chemistry, Water and Waste Management and Entrepreneurship. Due to his passion for a sustainable food security system and quest to make progress in reducing protein malnutrition, he majors in value-addition to snacks through under-exploited leguminous crop seeds.

He is an entrepreneur. Sunday is a thorough scientist with good communication skills who passes his messages to his listeners in a more simple and comprehensible manner. His experience spans over a wide range of Food Science and Technology Field with up to date knowledge of events. He is a member of Nigerian institute of Science Laboratory Technology

He is a regular attendee of local and international conferences and workshops. He is a motivator. He is married to Mrs. Noimot .A. Akoja with four children.