Personal profile
Research Interests
Food Evolution; The utilisation of African plant-based foods with improved functionalities.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 1 No Poverty -
SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 7 Affordable and Clean Energy -
SDG 8 Decent Work and Economic Growth -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Effect of Fermentation on Phytochemical, Antioxidant, Functional, and Pasting Properties of Selected Legume Flours
Adebo, J. A., Jan 2026, In: Fermentation. 12, 1, 62.Research output: Contribution to journal › Article › peer-review
Open Access1 Citation (Scopus) -
Chemical Composition, Antioxidant Activity, Functional, Pasting, and Thermal Properties of Selected Bean Flours
Adebo, J., Sept 2025, In: Legume Science. 7, 3, e70053.Research output: Contribution to journal › Article › peer-review
Open Access2 Citations (Scopus) -
Effects of Bioprocessing and Ultrasonication on Nutritional, Functional and Antioxidant Properties of African Yam Bean Flour and Cookie Quality
Olaitan, B., Adebo, J., Otolowo, D., Adebo, O. & Sobowale, S., Jun 2025, In: Legume Science. 7, 2, e70035.Research output: Contribution to journal › Article › peer-review
Open Access3 Citations (Scopus) -
Food metabolomics for understanding metabolite modifications in cereal products
Adebo, O. A., Chinma, C. E., Oyeyinka, S. A., Adebo, J. A., Molimi, M. B., Ananga, A. & Bamidele, O. P., Jan 2025, Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health. Academic Press Inc., p. 237-263 27 p. (Advances in Food and Nutrition Research; vol. 117).Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
2 Citations (Scopus) -
Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review
Chinma, C. E., Ezeocha, V. C., Adedeji, O. E., Jolayemi, O. S., Onwuka, Q. I., Ilowefah, M. A., Adebo, J. A., Rosell, C. M., Bamidele, O. P. & Adebo, O. A., Feb 2025, In: Journal of Food Science. 90, 2, e70022.Research output: Contribution to journal › Review article › peer-review
Open Access14 Citations (Scopus)
Press/Media
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Findings from University of Johannesburg Provide New Insights into Food Chemistry (Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution ...)
Gbashi, S., Adebo, J., Adebo, O., Njobeh, P. & Chinma, C.
13/12/23
1 item of Media coverage
Press/Media
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