Résumé

JAYEOLA CHRISTIANAH OLAYINKA

Contact Address: Crop Processing and Utilization Unit, Cocoa Research Institute of Nigeria,
P.M.B. 5244, Idi Ayunre, Ibadan, Oyo State, Nigeria
Telephone: 234-8052222628, 234-7032328932.
E-Mail Address: yinktay@yahoo.com

OBJECTIVE
___________________________________________________________
An industrious, goal oriented team player with friendly disposition and great sense of commitment
to duty and humor. Work friendly, ability to learn new ideas, ready to face new challenges and absorb
pressure are my topmost priorities. Working towards commercialization of Research results with
reputable Industries and Farmers, so that research activities can be self-sustaining and of benefit to
the larger society. Adding value to crops and ensuring every personal action contribute to the overall
profit of the organization is my concern. My work ethics are characterized by excellence, originality
and ingenuity.

PERSONAL PROFILE
SEX Female MARITAL STATUS Married DATE OF BIRTH 11th Jan. 1969
RELIGION Christianity STATE OF ORIGIN Ondo
NATIONALITY Nigeria LANGUAGES SPOKEN English and Yoruba

SUMMARY OF QUALIFICATIONS
____________________________________________________________________________
Name: JAYEOLA
Other Names: Christianah Olayinka (Nee Agbaje)
Date of Birth: 11th January 1969
Local Govt. Area: Owo
State of Origin: Ondo
Nationality: Nigeria
Marital Status: Married
Dependants: Husband and three children
Permanent Address: R10 Papa Laamo Street, off Alakia – Isebo Street, Alaakia , Ibadan.
Contact Address: Crop Processing and Utilization Unit, Cocoa Research Institute of
Nigeria, P.M.B. 5244, Idi Ayunre, Ibadan.
EDUCATIONAL BACKGROUND:

(1) EDUCATIONAL INSTITUTE ATTENDED WITH DATE:

(i) Ondo State Polytechnic, Owo 1985;
(ii) University of Agriculture, Abeokuta 1992
(iii) University of Ibadan 1999
(iv) Olabisi Onabanjo University, Ago-Iwoye 2013

(2) ACADEMIC AND PROFESSIONAL QUALIFICATION:

(i) National Diploma in Catering and Hotel Management
(ii) Bachelor of Science in Food Science and Technology
(iii) Master of Science in Food Science and Technology
(iv) PhD in Medical Microbiology

THESIS:
(i) Tourism in Relation to Hotel Industry in Nigeria
(ii) Production of Instant weaning Food from Cereals and Legumes
(iii) Nutritional Components of Breakfast Meal-Mamaso developed from Malted Maize
and Malted Soybean
(iv) Microbiological Quality assessment and Anti-Plasmodial Activity of some Cocoa
Powders in Nigeria

WORKING EXPERIENCE (WITH DATE):

(A) PREVIOUS WORK IN ANOTHER ORGANIZATION
(1) Quality control Supervisor in Cadbury Nigeria Plc. For Bournvita, Tomapep, Knorr,
Parazone and Confectioneries. July-Dec.1989
My job description was quality control assistance. I have the responsibility to
periodically pick product that are being produced and taken to the laboratory for
quality checks before it goes to the consumer. Any product that does not meet standard
will be withdrawn immediately

(2) Production Supervisor in Kwality Foods, Otta for Corn Puff, Potato Chip March -
Dec. 1991.
 I have the responsibility to check and analyze all the final products before taken away
from the factory

(B) PREVIOUS WORK IN ANOTHER RESEARCH INSTITUTE (IAR & T)

(1) Monthly On-Farm Demonstration of soybean Utilization at Inisha Edoro in Ejigbo
Local Government Area of Osun State and Ipenmen in Owo Local Government Area
of Ondo State. January to June, 1996

My responsibility as the training officer was to orally train the village women with practical
demonstrations
(2) Monthly On-Farm Demonstration of Maize Utilization at Emure-Ile Area, Owo Local
Government Area of Ondo State. August to Dec., 1996. I have the responsibility to
offer practical training with demonstrations on how the product could be made putting
good hygiene in place.

(3) Soybean Products Demonstration at Aawe Oyo-State

May-Sept. 1997. My responsibility is to disseminate knowledge in form of practical
demonstration to the villagers.
(4) Soybean Products Demonstration at Saki, Oyo State. Feb to May, 1998
My job schedule is to disseminate new skills through posters and demonstrations

(C). PRESENT WORK IN COCOA RESEARCH INSTITUTE OF NIGERIA (CRIN)

1999 TILL DATE
(1) Research Officer
(2) Utilization of Kolanut in soft drink production
(3) Utilization of cocoa and cola in instant beverage production
(4) Studies on the control of microbial load in cashew juice production
(5) Production of wines from cocoa, kola, coffee, cashew and tea
(6) Production of cashew juice
(7) New products formulations from cocoa- cocoa powder, beverages and
fortifications in Bread and Gari
(8) Production of Milk from Cashew Kernel
(9) Production of Instant CRIN Cocoa Powder for healthy living.
(10) Studies on the Micro flora and Intrinsic Properties of Cocoa Powder
 (11) Head of Department [VAR].
(12) Present Position-Director ( Value Addition Research Department )

JOURNAL PUBLICATION
(1) OMUETI, O. C. JAYEOLA AND P. OYEKAN (1998): Effect of processing method on the
yield, protein content and Invitro Digestibility and Sensory Attribute of Ogi (Gruel) and Eko
(Semi-solid Gel) West African Journal of Foods and Nutrition 1.62-69.
(2) OLUSOLA OMUETI E.B. OGUNTONA; JAYEOLA, AND P.A. ASHAYE (2000)
Nutrition evaluation of home-prepared-soy-corn milk – A protein Beverage. British Journal
of Nutrition and food science volume 30 number 3.pp. 128-132.
(3) JAYEOLA C. O. (2001): Preliminary studies on the use of Kolanuts (cola nitida)
for soft drink production, Nutritional Journal of food Technology in Africa Vol. 6 No.
1 Pg. 25-26.
(4) JAYEOLA C. O. AND AKINWALE T. O. (2002): Utilization of Kolanut and cocoa in
beverage production. Nutrition and Food Science Vol. 32 NO. 1, pg. 21-23. The objective
is to utilize kolanut in beverage production. Kolanut happens to be an indeginous crop that
had not being utilized for any product because it is being masticated fresh locally.
(5) HAMZAT R. A., C. O. JAYEOLA AND O. G. LONGE (2002): Nutrition qualities of Snails
(Archachatina marginata) fed solely with fresh kola testas. Nutritional and food Science
Journal Vol. 32, No. 4 & 5, pg 134-136.
(6) FASOYIRO, S. B., ASHAYE, A.O., JAYEOLA C. O., OBATOLU, V.A. AND OMUETI
O.I. (2005): Effect of Dehydration on quality characteristics of soy-curd International Journal
of Applied Agricultural and Agricultural Research – JAAAR 2(1) PP. 162 – 167.
(7) OGUNWOLU S. O. AND JAYEOLA C. O. (2006): Development of non-
conventional thermo-resistant chocolate for the tropics. Journal of Nutrition and
food science Vol. 1, No. 1, pp. 64.
(8) OLUSOLA OMUETI AND OLAYINKA JAYEOLA (2006): Effects of chemical and plant
based coagulants on yield and some quality attributes of tofu. Nutrition and Food Science,
vol.36 No.3, 2006.
(9) OMUETI, O., JAYEOLA, O., OTEGBAYO, B. AND OWOSIBO (2006): Developing an
Improved Home-Level Technology for the Production of a Protein – Enriched Nigerian Local
Snack, Tofu Pie: Simulated “Meat Pie”. Journal of Culinary Science and Technology, vol.
5(2/3) 2006.
(10) LAWAL, J.O AND JAYEOLA, C.O (2007): Economic analysis of cocoa wine produced
from cocoa powder. Journal of Food Agriculture and Environment. Vol.3 (2) pp.76-77. The
 objective of this study was to produce wine from cocoa powder and compared the quality
attributes with those wines already in the market.
(11) DONGO, L.N, BANDYOPADYAYI, R. AND JAYEOLA, C.O (2007): Evaluation of
different cocoa fermentation methods in Nigeria with respect to contamination by toxigenic
fungi. International Journal of Agriculture and Rural Development. (IJARD) Vol.10 pg 188-
192. The objective of this study was to qualitatively check on the fermentation methods
farmers are using that can affect the final quality of the cocoa beans and offered them the best
processing methods and dangers that can arise to non compliance.
(12) ADEBOWALE, B.A., L.N. DONGO, C.O. JAYEOLA AND S.B. ORISAJO (2008):
Comparative quality assessment of fish Clarias gariepinus smoked with cocoa pod husk and
three other different smoking materials. International Journal of Food Technology 6(1) pg 5-
8. The objective of this study was to add value to cocoa and generate alternative income to
cocoa farmers using cocoa pod husk that usually constitute nuisance on cocoa farm.
(13) JAYEOLA C.O AND LAWAL J.O.(2008) : Comparative study of wine produced from cocoa
sweating and cocoa powder. Journal of Applied Biosciences vol. 8(2):331-333. ISSN 1997-
5902: www.biosciences.elewa.org. The objective of this study was to compare wine produced
from cocoa sweating with those produced from cocoa powder, so that wines can be produced
from two different sources of cocoa.
(14) OLUSOLA OMUETI, BOLANLE OTEGBAYO, OLAYINKA JAYEOLA, OLUKAYODE
AFOLABI (2009): Functional properties of complementary diets developed from
soybean(Glycine max), groundnut(Arachis hypogea) and crayfish (Machrobrachium spp).
Electronic journal of Environmental, Agriculture and Food Chemistry. Pg 563-573.
ISSN:1576-4377
(15) OLUSOLA OMUETI, OLAYINKA JAYEOLA, BOLANLE OTEGBAYO,KAYODE
AJOMALE AND OLUKAYODE AFOLABI (2009):Development and quality evaluation of
low-cost, high protein weaning food types: Prowena and Propalm from soybean(Glycine
max), groundnut(Arachis hypogeal) and crayfish (Macrobrachium spp). British Food Journal,
vol. 111 No 2 pg 196-204.
(16) JAYEOLA C.O, YAHAYA L.E AND R.O. IGBINADOLOR (2010): Cocoa powder
supplementation in yoghurt production. International Journal of Agriculture. vol.82\Issue 3.
The objective of this study is to add value to cocoa by incorporating it into our popularly
consumed favorite diets.
(17) JAYEOLA C.O AND OLUWADUN A.O (2010): Mycoflora and nutritional components of
cocoa powder samples in South West Nigeria. African Journal of Agricultural Research.
Vol.5 (19), pp2694-2698. ISSN 1991- 637X. 2010. Academic Journals. This study looked at
 the percentage contamination of cocoa powder that was produced from different cocoa
processing companies, this was an indication of the degree of GMPs that was put in place in
their processing plant.

(18) JAYEOLA C.O., OLUWADUN, A., OLUBAMIWA, O., EFFEDUA H.I. AND KALE, O.E
(2011) : Anti-Malaria Activity Of Cocoa Powder In Mice. International Journal of
Biochemistry Research, Vol. 5(11) pp328-332.
The objective of this work was to investigate the health properties of cocoa powder in its
ability to prevent malaria attack when drinking regularly, the experiment using animal
model indicated that cocoa powder proffer prophylactic and therapeutic properties in the
animals
(19) JAYEOLA, C.O AND OMUETI O.(2011): Production and Evaluation of Soy-Chocolate
Beverage Drink. Journal Of Cereals and Oil Seed Vol. 2(4), pp.57-60. ISSN 2141-6591
Academic Journals
(20) JAYEOLA C.O., OLUWADUN, A.., YAHAYA, L.E., AJAO, A.A., MOKWUONYE, F.C.
(2011): Comparative analysis of detecting Ochratoxin A in Cocoa Powder samples using
High Performance Liquid Chromatography (HPLC) and Enzyme Linked Immunosorbent
Assay (ELISA). African Journal of Food Science Vol. 5(8) pp 513-522. ISSN 1996 - 0794
Academic Journals. This study analyzed the rate of contamination of cocoa powder with
ochratoxin A that is usually caused by toxigenic moulds. One of the methods used analyze
and validate the results.
(21) ASUK, ATANGBA AGBOR, UMAR UMOH, IME BRN, ETENG MBEH UBANA,
JAYEOLA, CHRISTIANAH OLAYINKA AND AKPANYUNG, EDET OKON (2011)
Production, characterization and safety of wine obtained from a blend of tomato, almond,
orange, lemon and African star Apple extract. Annals of Biological Research. Vol 2 Issue 5
pg 492-503
(22) YAHAYA, L.E., AJAO, A.A., JAYEOLA, C.O., IGBINADOLOR, R.O., AND
MOKWUNYE, F.C. (2012): Soap Production from Agricultural Residues – a Comparative
Study. American Journal of Chemistry, 2(1):7-10
(23) YAHAYA, A.T., JAYEOLA, C.O., OMUETI, O., AND TAIWO, O. (2012): Economic
evaluation of soy chocolate beverage drink. American Journal of Econs. 2(2) 16-19.
(24) AROYEUN, S.O., IREMIREN, G., OMOLAJA, S., OKELANA, F.A., OLUBAMIWA,O.,
IPINMOROTI, R.R., OLOYEDE, A., OGUNWOLU, S.O., DANIEL, A., JAYEOLA, C.O.,
SOWUNMI, F.A. AND ODUMBAKU, L.O.(2012): Developing local processing technology
 for black and green tea and evaluation of conformance to ISO standard. World Journal of
Science Technology and sustainable Development Vol. 9 No. 4 pp317-324
(25) YAHAYA, A.T.,*, TAIWO O., SHITTU T.R., YAHAYA L.E. AND JAYEOLA C.O
(2012): Investment in Cashew Kernel Oil Production: Cost and Return Analysis of Three
Processing Methods. American Journal of Economics 2012, 2(3): 45-49 DOI:
10.5923/j.economics.20120203.04
(26) Agbongiarhuoyi, A.E., Famuyiwa, B.S., Olubamiwa, O. O., Okelana, F.A., Aigbekaen,
E.O., Jayeola, C.O.(2013) Consumers’ perception of Cocoa Research Institute of Nigeria
Cocoa Bread:a case study in cocoa value addition Nigerian Journal of Rural Sociology Vol.
13, No. 3, June 2013 this study investigated on how consumer perceived the cocoa bread
that was produced within the institute so that their observations and suggestions will be
used in perfecting the overall quality of the product.

(27) OLUBAMIWA, O., JAYEOLA, C.O. AND LAWAL, J.O. (2014): Sensory attributes
and consumer Acceptance of cocoa powder supplemented bread in Nigeria. Published in
International Journal of Agriculture Innovations and Research Volume 2, 1ssue 5, March
2014. This study investigated on the degree of acceptability of cocoa bread that is been
produced within the institute and it was discovered that the acceptability was very high and
could not be met locally.

(28) JAYEOLA, C.O., OLUWADUN, A., OLUBAMIWA, O., EFFEDUA, F. AND DEJI-
AGBOOLA, M.A.(2014): Weight reduction of cocoa powder in mice. Journal of
Pharmacognosy and Phytochemistry, RRJP VOL 2 ISSUE 3 JULY-SEPT., 2014. The aim
of this work was to earnest the health benefit of cocoa as it was discovered to contain some
weight trimming compounds that will be beneficial for obese people.
(29) OLASOPE, T.M.., FADUPIN, G.T., OLUBAMIWA, O.O. AND JAYEOLA, C.O.
(2016): Glucose-lowering potential of cocoa powder intake-An avenue for positive
management of Diabetes Mellitus. British Journal of Medicine and Medical Research 16(2):
1-7, 2016, Article no. BJMMR. 24534. ISSN: 2231-0614, NLM ID: 10157096
(30) Aroyeun S.O and Jayeola C.O. (2016): Effects of green tea extracts on the caffeine,
Tannin, total polyphenolic contents and organoleptic properties of milk chocolate. Journal
of Food Processing and Technology. 7: 579. doi: 104172/2157-7110.1000579
(31) Olasope, T,M., Fadupin, G.T., Olubamiwa O., Jayeola C.O. and Soetan K.O.(2017)
Haematological and anti-diabetic effects of cocoa powder on alloxan-induced diabetic
albino rats. World journal of pharmaceutical and medical research(WJPMR)
(32) Yahaya, A.T., SHITTU, T.R., Ogun jobs, M.A.K., Jayeola, C.O., Williams A.O. (2017):
Gross Margin Analysis of Cocoa Bread Production. International Journal of Horticulture,
Agriculture and Food Processing and Technology. (IJHAF). Vol-1 Issue-2, pg18-21, 2017.
ISSN:2456-8635
(33) Igbinadolor, R.O., Yahaya, L.E., Jayeola,C.O., A delete, S.A.(2017): Addressing the post -
harvest wastage and under utilization of cashew in Nigeria. A review. The International
Journal of Science and Technoledge. Vol.5 Issue 7, pg 3 (ISSN 2321-9199)
(34) Yahaya, L.E., Aroyeun, S.O., OGUNWOLU, S.O., Jayeola, C.O. and Igbinadolor, R.O.
(2017): Green and Black Tea (Camellia sinensis) Extracts as corrosion inhibitor for mild
steel in acid medium. World Applied Sciences Journal 35 (6):985-992, 2017. ISSN1818-
4952, IDOSI Publications, 2017. DOI 10.5829/IDOSI. was. 2017.985-992
(35) Jayeola, C.O., Olubamiwa, O., Igbinadolor, R.O., Ogun jobs, MAK, Okunade, AF.,
Olalekan-Adediran, A.M. (2017). Nutritional enhancement of Gari with cocoa powder. The
International Journal of Science and Technolodge. Vol 5 Issue 7 pg 5-10 (ISSN 2321-9199)
www.theijst.com
(36) Jayeola Olayinka, Eugene Yahaya, Ogunwolu Olalekan, Igbinadolor Richard and
MOKWUNYE Chuka (2018) Physicochemical, Microbiological and Sensory
Characteristics of Cashew milk formulated yoghurt. African Journal of Food Science. Vol
12 (8) pp204-209, August 2018. DOI 10.5897/AJFS 2017. 1607. ISSN:1996-0794.
www.academicjournals.org/AJFS
(37) Yahaya, L.E., Jayeola, C.O., Ogunwolu, S.O., Olalekan-Adediran, A. and Okunade,
A.F.(2019). Composition of seed flour of selected Nigerian Tea (Camellia sinensis ) clones-
A comparative study. Journal of Food Biosciences and Technology, Islamic Azad
University, Science and Research Branch, Vol.9, No. 2, 1-10, 2019
(38) Jayeola,C.O , Aroyeun, S.O.,, Ogunwolu S.O., Yahaya, L.E, FamuyiwaS.B.,Lawal
J.O.,Williams A.O., and Olubamiwa,O. (2019): Establishment of some health benefits in
consumption of cocoa powder among Secondary Schools Students in Southwest Nigeria.
Advances in Nutrition and Food Science Vol 2019, Issue 03. ANAFS-136. ISSN:2461-
6816
(39) Yahaya A.T., Jayeola C.O., Olalekan-Adeniran M.A, Williams A.O, and Okunade A.F.
(2020)
Assessment of consumer perception of health benefit of cocoa powder consumption in
SouthWest Nigeria. International Journal of Innovative and Applied ResearchVol 8 Issue 3
pp
1-5. ISSN 2348- 0319
(40) Jayeola, C.O., Oyagbemi, A.A., Okunlola, O.I., Olubamiwa,O., Omobowale, T.O., Ajibade,
T.O., Bolaji-Alabi, FB., Ogunwolu, B.S., Falayi, O.O., Saba, A.B., Adedapo, A.A., Yakubu,
M.A., Afolabi, O., Oguntibeju, O.O. (2020) Effect of cocoa powderon hypertension and
antioxidant status uninephrectomized hypertensive rats, VetenaryWorld 13(4):695-705.
EISSN:2231-0916
(41) Jayeola, CO, Okunlola, O, Oyagbemi, AA, and Jayeola, TG (2020): Hypoglycemic potential
of
cocoa powder in Monosodiun glutamate-diet induced diabetic mice. Sumerians Journal of
Agriculture and Veterinary, Vol3, No. 7, pp90-96ISSN(e): 2617-3077, ISSN(p): 2617-3131
(42). Jayeola, CO, Yahaya, LE, Ogunwolu, SO, Mokwunye, FC and Olalekan-Ademiran, MA
(2020): Formulation and Assessment of cashew kernel milk as an alternative to cow’s milk.
Food Processing and Nutrtional Science Journal. Vol (1) Issue (1)
(43) Olalekan-Adeniran, MA, Jayeola, C.0.,Yahaya, LE, and Muhammad-Bashir, WO.(2021):
Production and Evaluation of seed/Nut bread spread from cashew nut (Anacadium
Occidentals, L) and Sesame Seed (Sesamum indicum L.) International
Journal of Research Publication and Reviews. Vol (3) Issue (9) pp 160-156

PROCEEDINGS:
(44) OMUETI, O AND AGBAJE, O (1996): Soybean recipes prepared for the Train- the trainers
workshop for women instructors at the women functional literacy centres”, Technical
Bulletin, Institute of Agricultural Research and Training, Obafemi Awolowo University,
Ibadan, p.12
(45) OMUETI, OLUSOLA AND AGBAJE OLAYINKA (1997): Effects on Varieties on
the Organoleptic Properties of Maize kokoro (Maize Snacks) prepared from 12 varieties of
Maize (Zea May). Conference proceeding on West and Central Africa Regional Maize
(WECAMAN) Workshop, Cotonuo, Benin Republic.
(46) OLUBAMIWA O. AND JAYEOLA C. O. (2003): Optimizing the Local consumption of
cocoa through cocoa powder supplementation in bread and garri. Paper presented at the 14 th
International Cocoa Research Conference Ghana Oct, 2003 Vol. 11 pg.1237-1242.
(47) JAYEOLA C. O. (2004): Production and evaluation of wine from locally available infused
tea. 28th Annual Conference proceedings, of Nigeria Institute of Food Science and
Technology, Pg. 68.
(48) JAYEOLA C. O. and YAHAYA L.E. (2004): Physico-chemical changes in Kola drink
during storage. 28th Annual Conference proceedings of Nigeria Institute of Food Science and
Technology, pg. 106-107
(49) JAYEOLA C.O., DONGO L.N AND FASOYIRO S.B (2005): Nutritional quality of home
Prepared Ogi enhanced with theobroma cocoa. A paper presented at 4th Malaysian
International cocoa conference 2005, Pg 590-593.
The objective of this paper was to incorporate cocoa powder into our local diet so as to be
able to earnest the bundles of health benefit embedded in cocoa powder

(50) JAYEOLA C.O., DONGO, L.N. AND OLUBAMIWA O. (2006): Assessment of home-
prepared choco pasta. A paper accepted for presentation at the 15th International cocoa
Research Conference between 9-14th oct., 2006 at costa rica. Pg 1893-1896. Pasta
consumption is fast gaining ground in our diets especially among children, its incorporation
into pasta production will not only add value to cocoa but at the same time improve the
health status of the consumers.

(51) JAYEOLA, C.O. (2008): Production and Evaluation of Cashew Kernel in Milk Production.
Paper accepted for presentation at the First European Food Congress coming up on 4 th-9th
November, 2008 at Ljubljana, Slovenia.

(52) DONGO, L.N., E.O. AIGBEKAEN, C.O. JAYEOLA, L.A. EMAKU AND S.B. ORISAJO
(2009): Influence of farmers practices on cocoa bean quality: Nigeria field experience.
African Crop Science Conference Proceedings. Vol. 9 pp 299-302. Uganda ISSN 1023 –
070X. African Crop Science Society. The objective of this study was to discover how our
cocoa farmers process their cocoa after harvesting and the effect of their methods on the
final quality of the bean.

(53) OLUBAMIWA,O.; OGUNWOLU,S.O AND JAYEOLA,C.O.(2010): A review of health

benefits of cocoa consumption. Proceedings of the 16th international cocoa research
conference (ISBN 978-065-959-5)……pp1579-1585. The objective of this work was to
bring /archive together all the experimental work that had supported the health benefit effect
of cocoa powder that can be earnest through its regular consumption.

(54) AROYEUN SHAMSIDEEN O. AND CHRISITIANA, JAYEOLA (2010): Effect of tea

type and processing methods on the nutritional, alcoholic, caffeine and sensory profiles of
wines produced from oolong and green Tea. The 4th International Conference on O-CHA
(Tea) Culture and Science.
(55) JAYEOLA, C.O., OLUWADUN, A. AND OLUBAMIWA, O.(2012): Microbial
 contaminants in cocoa powder samples in South -West Nigeria. A paper accepted for 11th
International Conference on Precision Agriculture coming up on July15-18th, 2012 in
Indianapolis. IN, USA
(56) Jayeola,C.O , Olubamiwa,O., Famuyiwa, S.B., Aroyeun, S.O., Yahaya, L.E, LAWAL, J.O.
and Williams, A. (2017): Establishment of some health benefits in consumption of cocoa
powder among Secondary Schools Students in Southwest Nigeria. Accepted for
presentation at International Scientific Research Conference ISRC, scientific committee at
Peru, South America, 2017
.

ABSTRACT

(57) DONGO, L.N., MANJULA, K., JAYEOLA, C.O. AND ORISAJO, S.B. (2007):
Ochratoxin A contamination of commonly marketed tea products in Nigeria. 2nd
Annual conference of Nigerian Mycotoxins Awareness Network, held in NAFDAC,
Lagos State Nigeria.
(58) Jayeola,C.O , Olubamiwa,O., Famuyiwa, S.B., Aroyeun, S.O., Yahaya, L.E, LAWAL,
J.O.
and Williams, A. (2017): Establishment of some health benefits in consumption of cocoa
powder among Secondary Schools Students in Southwest Nigeria. Approved abstract by
the International Scientific Research Conference ISRC, scientific committee at Peru, South-
America, 2017
(59) Jayeola, C.O. and Olubamiwa, O. (2017): The effect of constant drinking of cocoa powder in
combating malaria. A paper accepted for presentation at the International conference for
society for medicinal plants and Economic Development (SOMPED), Johannesburg, South
Africa, August, 2017

BOOKS CHAPTER

(60) Christianah O. Jayeola, Babasola, A. Adebowale, Lateef E. Yahaya, Semiu, O. Ogunwolu,

Olayiwola Olubamiwa. (2018) Production of Bioactive Compounds From Waste. Ch. (18) In
Therapeutic, Probiotic and Unconventional Foods. Edited by Alexandru Mihai Grumezescu
and Alina Maria Holban. Chapter 18, Pg 317-340. https://doi.org/10.1016/B978.0.12-814625
-5.00001-7 2018 Elsevier Inc.
(61) Jayeola, C.O and Adebowale, B.A. (2014): what is waste? In waste to wealth of CRIN crops.
 Edited by Prof Akoroda, CRIN @50 pg 166-169
(62) Jayeola, C.O. and Yahaya, L.E. (2014): Wealth out of cocoa waste. In waste to wealth of
CRIN crops. dited by Prof Akoroda, CRIN @50 pg 169-178
(63) Yahaya, L.E. and Jayeola , C.O. (2014): Value addition for cashew waste. In waste to wealth
of CRIN crops. Edited by Prof Akoroda, CRIN @50 pg 178-189
(64) Ogunwolu, S.O. and Jayeola, C.O. (2014): Coffee waste and its by-product. In waste to
wealth of CRIN crops.by-products. Edited by Prof Akoroda, CRIN @50 pg 189-194
(65) Adebowale, B.A. and Jayeola, C .O. (2014): Utilization of waste Kolanuts. In waste to
wealth of CRIN crops. Edited by Prof Akoroda, CRIN @50 pg 194-197.
(66) Jayeola, C.O. and Ogunwolu, S.O. (2014): Tea. In waste to wealth of CRIN crops.
Edited bt Prof Akoroda, CRIN @50 pg 197-198

INVITED PAPERS/TRAINING
(1.) JAYEOLA, C.O (2003): Cashew Utilization-CRIN Experience. Cashew workshop
organized by Raw Materials and Research Development (RMRD), Lagos.
(2.) AROYEUN, S.O AND JAYEOLA, C.O (2005): Mycotoxins in Cocoa. Regional
workshop on Mycotoxins, organized by NAFDAC in collaboration with International
Atomic Energy Agency (IAEA), at NAFDAC headquarters Lagos. 7-11th February 2005.
(3.) JAYEOLA, C.O. (2005): Utilization of Cocoa Beans and its Bye-Products.
Workshop on Improved Production, Farm Rehabilitation, Quality control and Produce
Legislation for Sustainable Cocoa Development, organized by Ogun State Ministry of
Agriculture. 22nd Sept, 2005
(4.) JAYEOLA, C.O.(2006): Training of CRIN staff at Ochaja and Kogi state stake-
holders on cashew juice production at Ochaja substation in April, 2006.
(5.) JAYEOLA,C.O. (2007): Potentials of Kola nuts. Training on Kola Utilization and its
bye-products. Organized by Ogun State Kola Producers and Marketers Association, held
in CRIN headquarters, Ibadan.7TH-12TH Feb, 2007.

PROFESSIONAL ASSOCIATION MEMBERSHIPS

(1.) Nigerian Institute of Food Science and Technology (NIFST)
(2.) Nigerian Mycotoxins Awareness and Study Network (NMASN)
(3.) Society for Medicinal Plants Economic Development (SOMPED)
(4.) Fellow of National Institute for Education and Research (FNIER )
(5.) Fellow of Institute of Management Consultants (FIMC)
AD HOC ACTIVITIES

My 20 years of experience as Research Scientist have enabled me to developed new

products on cocoa for example choco biscuits, choco bread, soy- choco drinks, choco-
ogi, cashew kernel milk etc and I have also participated in the development of
standards for cocoa at different times with the Standard Organization of Nigeria
(SON). I have participated in international training on Agribusiness in Israel where
honey production was one of the key product learned and several factories that
produces honey were visited. A well laid down good HACCP will help in achieving
GMPs. It is important to know that any cocoa or honey product that lacks GMPs will
not be accepted internationally and even nationally.

(1.) Contracted as Local key Expert 1 for international project on Feasibility Study/
Business Plan for the “Inspection and Certification Centre ("ICC)” in Ogun state,
Nigeria. Project facilitated by European Union and Afreximbank for Africa. July -
Dec, 2017
(2.) Contracted as Key Expert for ACP-EU-TBT project aimed to increase the capacity
of Standard Organization of Nigeria (SON) and to assist small and medium
entrepreneurs (SMEs) to add value to Agricultural crops. Project sponsored by
European Union, Nov 2015- May 2016.
(3.) Internal Management Committee member of Cocoa Research Institute of Nigeria.
2012-till date.
(4.) Cocoa Expert for European Standards Organization (CEN/TC 415) on ‘Traceable
and Sustainable cocoa; I was nominated as an international expert in february 2015,
attending international meeting of cocoa experts fom 1st of June to 6th of June to
validate international standards for cocoa all over the world. It will be a continuous
exercise.
(5.) Cocoa Experts for ECOWAS-SIS-ARSO where I represent Nigeria in cocoa
standardization at Cape Verde in march, 2017
(6.) Technical chair person for standards for cashew and cashew products, 2017,
organized by Standard Organization of Nigeria (SON)
(7.) Chairperson of committee on cocoa and cocoa standards organized by Standard
Organization of Nigeria 2009 and 2017
(8.) Member of National Mirror Committee for cocoa standards in Nigeria 2016 till
date.
(9.) CRIN Consultant in Training of youth and women in Cross River State on cocoa
processing 4th-18th November in cocoa powder processing sponsored by World Bank
assisted project in conjunction with the Cross River State Government
(10.) NIFST South West Coordinator for activities and workshops. My responsibility is
to organize workshop along with zonal coordinator. Programme titled ‘career in
science for junior secondary students in Ibadan’ was carried out on march 7th, 2015.
(11.) Programme Leader of Crop Processing and Utilization Section –
Coordinating the research activities and presenting them during in-house
review. My responsibility was to design, coordinate, defend and present research
activities of the programme. June 2005-Nov. 2013
(12.) Acting Group Leader of Crop Processing and Utilization Section – Seeing
to-day- to-day activities of the group. My responsibility was to see to the day to day
running and administration of the group. March – June 2013
(13.) Representative of the Institute with the various Products that was
developed in CRIN at various exhibitions within the Country. My responsibility was
to see to the overall goal achievements of the programme and as well as the group. I
see to the processing of products to be showcased at world food day exhibitions in
Abuja, Cocoa Rebirth in Ondo, Cross River, Nassarawa and Oyo states betweem 2003
Till date
(14.) Honorary Editorial Board Member of Dove Medical Press: An
International Journal of Wine Research - To review manuscripts sent for Journal
Publication.
(15) Acting Team Leader of Cocoa Programme- Coordinating research activities in cocoa
program from 2012 till 2014. My responsibilities was to receive proposals relating to
cocoa, scrutinize, organize, allocate budget , defend the proposal, see to the execution
of the projects and also disseminate the research proposals though power point
presentations
(16) Secretary Marriage Committee, of Living Faith Church Iyana - Church Ibadan from
(10) l date.
(17) Secretary Deacons Board, Living Faith Church Iyana – Church Ibadan.2013-feb,
2015
 (18) Secretary Financial Management Committee of Living Faith Church Iyana -
Church Ibadan fromm February 2015-till date

FELLOWSHIP
(1.) International course on “Pesticides and Food Safety in IPM” which was
sponsored by Netherlands government between June 21-July 2, 2004 in
International Agricultural Center, Wageningen, The Netherlands
(2.) Malaysia International Cocoa conference held between 15th and 19th of July
2005 Which was sponsored by CTA
(3.) International course on “value chain strategies for food safety in sub-Saharan
Africa” which was sponsored by Netherlands government between 29th Nov. -10th
Dec. 2010 at Cape Institute of Agricultural and Training, Elsenburg South Africa
sponsored by The Netherland government.
(4.) International course on “Agribusiness- A tool for the Empowerment of rural
women” which was sponsored by MASHAV- Israel’s agency for international
development cooperation, ministry of foreign affairs between 15th to 31st October,
2012 in Israel.
(5.) Jerusalem Pilgrim sponsored by MASHAV- Israel’s agency for International
Development Cooperation, Ministry of Foreign Affairs between 15th to 31st
October, 2012.

WORKSHOP
(1.) International course on "Team building and leadership skills" at the
Administrative staff college of Nigeria (ASCON) from 11th to 15th August, 2014,
sponsored by Cocoa Research Institute of Nigeria (CRIN), Ibadan
(2.) Research proposal and report writing organized by Cocoa Research Institute
of Nigeria, Ibadan between Sept. 21-22,1999 in CRIN
(3.) Cashew utilization organized by Raw Material and Research Development
(RMRD) in Lagos Airport Hotel, Lagos (2003). A paper titled cashew utilization-
CRIN experience was presented.
(4.) Regional workshop on Mycotoxins organized by NAFDAC in collaboration
 with International Atomic Energy Agency IAEA, held in NAFDAC headquarters
between 7-11th February 2005.
(5.) Improved production, farm rehabilitation, quality control and produce
legislation for sustainable cocoa development organized by department of produce
services, Ministry of Agriculture, Abeokuta, Ogun State. A paper titled “utilization
of Cocoa beans and it’s by Products” was delivered on 22nd Sept, 2005inNigeria.
(6.) Scientific writing organized by IITA, Ibadan on 27th Sept 2005.
(7.) Maximizing credit cooperative to the optimum for self reliance organized by Ministry
of Commerce. Industry, Cooperative and Tourism Oyo State and CRIN, March 2005
(8.) Sustainable strategies for cooperative development summit organized by the
department of cooperative services, Ministry of Commerce, Oyo state.
(9.) Planning and Writing Scientific Research Dissertation for Masters, M.Phil/Ph.D and
Ph.D students organized by Olabisi Onabanjo University Postgraduate School at
Otunba Gbenga Daniel Hall, Ago-.Iwoye, 2008.

EXTRA CURRICULUM ACTIVITIES

Reading, Travelling and Music

REFEREES:
1. Professor Olugbenga Ogunmoyela
Bell University, Otta
Ogun State

2. Dr. Olatunde Famaye

Cocoa Research Institute of Nigeria (CRIN),
P.M.B. 5244,
Ibadan.

3. Professor Olusola Omueti

Heart Foundation
Lagos