About ALABA KIKELOMO ELIZABETH

Senior Lecturer|ND, B.Sc. (Nutrition and Dietetics), PGDE., M.Sc., PhD (in view)

School

SCHOOL OF PURE AND APPLIED SCIENCES

Department

Nutrition and Dietetics

Programme

National Diploma & Higher National Diploma

Research Interest

Public Health and Community Nutrition Food Fortification Recipe Development and Testing Food formulation and standardization

Teaching Areas

Food Formulation and Organoleptic Evaluation

Food Formulation and Standardization

Food Consumption and Nutrition Survey

Advance Food Production

Food Preparation and Service

Community Nutrition

 Nutrient metabolism

Selected Publications

• Alaba, K.E & Ogunyemi, O (2025) Micronutrient Constituents and Organoleptic Attributes of Meat substitutes produced from Cow Milk and Coconut Milk International Journal of Women in Technical Education and Employment (IJOWITED )The Federal Polytechnic, Ilaro Chapter. 6(2):113-120 ISSN: 2811-1567.  https://fpiwitedjournal.federalpolyilaro.edu.ng
• Alaba, K.E &  Ogunyemi, O (2024) Determination of Mineral Elements, Vitamins, and Anti-nutrient Properties of Biscuits Produced from Sweet Potato, Wheat and Cashew nut Flour International Journal of Women in Technical Education and Employment (IJOWITED)The Federal Polytechnic, Ilaro Chapter. 5(1):113-120 ISSN: 2811-1567.  https://fpiwitedjournal.federalpolyilaro.edu.ng
• Alaba, K.E & Ogunyemi, O (2024) Nutritional Qualities and Comparative Analysis of Charcoal-Grilled Chicken and Beef Marinated with Three Different Alcoholic Beverages International Journal of Women in Technical Education and Employment (IJOWITED) The Federal Polytechnic, Ilaro Chapter. 5(1):100-112 ISSN: 2811-1567.  https://fpiwitedjournal.federalpolyilaro.edu.ng
• Alaba K.E& Aminat Osi (2021) Proximate Composition of Homemade Complementary Formula from Blend of Malted Maize, Soybean, and Groundnut in castled with Moringa oleifera Leave Powder. International Journal of Women in Technical Education and Employment (IJOWITED)The Federal Polytechnic, Ilaro Chapter. 2(1):11-20  https://fpiwitedjournal.federalpolyilaro.edu.ng
• Alaba K.E (2018)The Evaluation of Proximate Composition and Sensory Properties of selected Local dishes in Osun State  International Journal of Educational Planing and Administration IJEPA , Research and Innovation For National Development RIND 3:(4&5) 337-352
• Alaba, Kikelomo Elizabeth & Gabriel, Emmanuel (2026) The Proximate Properties and Microbial load of Meatless meat Produced from the blends of Cow milk and Coconut milk. Accepted for publication in  Volume 10, Issue 05  Fudma Journal of Sciences, pp. 123- 128 https://doi.org/10.33003/fjs-2026-1005-4966
• Gabriel, Emmanuel; Olufadeju, Joshua Olumide; Adebiyi, Janet; Osi, Aminat Adebukola; Boluwatife; Alaba, Kikelomo Elizabeth & Adetula, O.A. (2026) ,Assessment of household food insecurity and undernutrition among under-five children using the composite index of anthropometric failure in Ilaro, Ogun State, Nigeria. Vol.10 N0.4 Fudma Journal of Sciences, pp. 266- 274 https://doi.org/10.33003/fjs-2026-1004-4673  
• Ogunyemi, 0 & Alaba, K. E (2026). Nutritional Qualities and Comparative Acceptability of Self Developed Flakes and Balls Produced from Oat and Cocoa Beans FEPI -JOPAS 2026:8(1): 31 – 42 https;//fepi-jopas.federalpolyilaro.edu.ng
• Alaba, K.E & Gabriel E (2024). Anthropometric Indices and Cognitive Performance of School-Age Children in Sagamu, Ogun State, Nigeria. FEPI JOPAS 2024;6(1): 27-33 https;//fepi-jopas.federalpolyilaro.edu.ng
•  Gabriel E & Alaba, K.E (2024).  Nutritional Status and Functional capacity of Elderly in selected communities in Yewa South,Ogun State FEPIJOPAS 2024;6(1): 54-60 https;//fepi-jopas.federalpolyilaro.edu.ng
•  Adepoju, A. & Alaba, K.E (2024). Social Support and Adherence to Dietary Recommendations among Type II Diabetes Patients attending Federal Medical Centre,      Idi Aba, Abeokuta, Nigeria.
• Alaba K.E and Alabi Nurudeen Olawale (2021)  Effects of Socio-Economic Characteristics on Nutritional Status of the Elderly in Ilaro, Ogun State, Nigeria Further Nutrients 1 (1) (2021) 3-13 www.furthersci.com
• Alaba, k. E (2021) Assessment of Nutritional Status of School-age Children (5-12 years) in Selected Private Primary Schools in Ilaro Metropolis Ogun state. Nigeria.FEPI-JOPAS. 3 (1): pp 75-81
• Alaba K.E and Adewunmi H. O (2019) Dietary Pattern and Nutritional Status of Adolescent in Private Secondary Schools in Ilaro. FEPI-JOPAS.1 (1): pp341-356.
• Alaba K.E (2018) A sensory Evaluation of Nutritional Contents of selected local dishes in Ogun State Nigeria. Niotour ( 6): pp 1-15
• Alaba K.E and Addo Adenike (2018) Assessment of Nutrition Education Knowledge among Primary School Teachers in Ilaro Ogun State.Niotour( 6): pp395-403
• Alaba K.E (2018) Influence of Nutrition Education on Dietary pattern and Eating Habit among Female students of the Federal Polytechnic, Ilaro NJTA 18 :145-154
• Alaba K.E (2011)An Evaluation of the Effect of Decoration  on Customer Patronage  of Hotels in Abeokuta Metropolis  Journal of Hospitality, Tourism and Home Management  3: (1)

Conferences Attended

• Alaba Kikelomo Elizabeth and Ogunyemi Olawale (2025) The Acceptability of Snack (Chin Chin) Produced from Composite Blends of Wheat, Acha, and Soy Flour Using Date as Sweetener. A paper presented at the 5th International Conference of The Federal Polytechnic, Ilaro, Nigeria, in collaboration with L’École Polytechnique D’Abomey-Calavi, Cotonou, République du Bénin, 27th April – 1st May 2025. University Auditorium, L’Ecole Polytechnique D’Abomey Calavi, Cotonou.

• Ogunyemi Olawale and Alaba, K.E (2025) Sensory Properties, Proximate Composition and Overall Acceptability of Fortified Selected Local Snacks  A paper presented at the 5th International Conference of The Federal Polytechnic, Ilaro, Nigeria, in collaboration with L’École Polytechnique D’Abomey-Calavi, Cotonou, République du Bénin, 27th April – 1st May 2025. University Auditorium, L’Ecole Polytechnique D’Abomey Calavi, Cotonou .

• Alaba, K.E and Adebayo Jamiu (2023) Proximate Composition of Complementary Food Made From Multi-Mixes of Sorghum, Millet, Crayfish, Soybean and Ginger for Infant Nutrition. A paper presented at the 4th International Conference of The Federal Polytechnic, Ilaro,Ogun State Nigeria held  in the year,2023

• kikelomo Alaba and  Abimbola  Noah (2021) Microbial Quality of Selected Locally Vended Street Snacks Commonly Consumed In Ogun State. A paper presented at the 3rd International Conference of The Federal Polytechnic, Ilaro,Ogun State Nigeria held  in the year 2021

• Osi, Aminat A. and Alaba, K.E. (2020) The Impact of the COVID-19 Pandemic on Technical and Vocational Education and Training In Nigeria. A paper presented at the 2nd International Conference of The Federal Polytechnic, Ilaro, Ogun State Nigeria held  10th -11th November 2020.
• Alaba, K. E and Osi Aminat  (2020) Household Food Consumption Patterns and Dietary Habits in Oke-Ela Ilaro CDA during Covid 19 Pandemic and 2020 Lockdown.  A paper presented at the 2nd International Conference of The Federal Polytechnic, Ilaro, Ogun State Nigeria held  10th -11th November 2020

• Adewunmi H.O and Alaba K.E (2018) Assessment of Consumption Pattern towards Overweight of Senior Secondary School Adolescent. Presented at the First International Conference of the Federal Polytechnic, Ilaro Ogun State Nigeria. Held from 5th-8thNovember,2018
• Alaba K.E and Ogunyemi Olawale (2025) Sensory Attributes and Anti-nutrient Composition of Maize Chips (Kokoro) Formulated Using Watermelon Rind Flour (WMRF), Soybean Flour, and Maize Flour. A paper presented at the 7th National conference of the School of Agricultural Technology in conjunction with the School of Pure and Applied Sciences held on 13th – 14th May, 2025.

• Olawale Ogunyemi and Alaba K.E (2025). Nutritional Evaluation and Sensory Qualities of Three Selected Cookies Prepared with Honey and Fortified with Herbs and Spices. A paper presented at the 7th National conference of the School of Agricultural Technology in conjunction with the School of Pure and Applied Sciences held on 13th – 14th May, 2025.

• Alaba K. E., Osi A. A. (2025). Proximate composition of maize chips (kokoro) formulated using watermelon rind flour (WMRF), soybean flour, and maize flour. A paper presented at the 7th National conference of the School of Agricultural Technology in conjunction with the School of Pure and Applied Sciences held on 13th – 14th May, 2025  
• Alaba, K.E., and Osi, A.A (2023) Organoleptic properties and mineral composition of complementary foods made from multi-mixes of malted sorghum, millet, crayfish, soybeans and ginger. A paper presented at the School of Pure and Applied Sciences (SPAS) 6th National Conference, October 4h-5th, 2023
• Alaba, K.E and Osi, A.A (2021) Efficacy of Moringa oleifera Inclusion on Organoleptic and Mineral Qualities of Homemade Complementary Food from Blend of Malted Maize, Soybean, and Groundnut. A paper presented at the School of Pure and Applied Sciences (SPAS) 5th National Conference, September 29th-30th, 2021

• Noah, Abimbola.A and Alaba, K.E (2020). Proximate and Mineral Composition of Five Leafy Vegetables Commonly Consumed in Ogun State. A paper presented at  the  First International Conference of The Federal Polytechnic Ekowe  Bayelsa State, Nigeria. December 9th– 10th, 2020                                                                       

• Alaba K.E (2019) Women Roles in Pre-colonial and Contemporary Times A Case Study of Yoruba Land.  A Paper presented at the First National Conference of Women in Technical Education and Employment (WITED), Ilaro Chapter in commemoration of the 40th Founder´s Day Ceremony of the Federal Polytechnic, Ilaro, Ogun State.August,2019

• Alaba, K.E (2019) Proximate and Minerals Qualities of Meals Served as Lunch in Selected Public and Private Primary Schools in Ilaro A Paper Presented at the  4th National Development Conference of School of Pure and Applied Sciences (SPAS) Held Between 2nd and 5th December 2019

• Alaba K.E and Adewunmi H.O (2019) Proximate Qualities of Commonly Consumed Traditional Dishes in South West Nigeria. Presented at an Inter-Tertiary Multidisciplinary Conference in Collaboration with (ASUP) The Federal Polytechnic, Ilaro Chapter, Ogun state, Nigeria. Held from 9th-11thJune, 2019.                                    
• Alaba K.E and Adewunmi H.O (2018) Encouraging Vocational Education Teachers towards the teaching and learning of crafts in Senior Secondary Schools. Presented at the 3rd National Conference of the Academic Staff Union of Polytechnics (ASUP) zone C, Ado-Ekiti,  Ekiti State Nigeria. Held from 27th-30th  August 2018.                                                                           
• Adewunmi H.O and Alaba K.E (2018) Assessment of Awareness of Overweight among Senior Secondary School Adolescents living in Ilaro, Ogun state. Presented at the Family and Consumer Sciences Society OF Nigeria 7th Annual Conference. Held from 5th-8th November 2018 Held at Obafemi Awolowo University, Ile Ife.

• Alaba K.E and Adewunmi H.O (2017) Dietary Pattern and Nutritional status of Adolescent in Private Secondary Schools in Ilaro. Presented at the First Joint Conference of the School of Pure & Applied Sciences and Communication & Information Technology.The Federal Polytechnic, Ilaro Ogun State Nigeria. Held from 4th-7th December 2017.

• Alaba K.E and Adewunmi H.O (2016) Repositioning Nutrition Education as central to Dietary Pattern and Eating Habits of Federal Polytechnic Ilaro female students. Presented at the 5th National Conference of the Academic Staff Union of Polytechnics (ASUP) Ilaro Chapter .held from 16th-19th October 2016.

Summary of Profile

Nutrition and Dietetics Lecturer with 22 years of teaching experience, including 11 years in secondary education and 11 years at the tertiary level. My research focuses on Public Health and Community Nutrition, food fortification, food formulation and standardisation, and recipe development and testing.  I am committed to student-centered teaching, curriculum development, and mentoring students to become competent, research-driven nutrition professionals. I work effectively in collaborative, multidisciplinary teams and contribute to departmental growth through teaching, research, and service.