CURRICULUM VITAE

PUBLICATIONS

 JOURNALS

  1. Sunmonu,M.O.,Chukwu, O, Osunde, Z. D. and Alabadan, B.A (2014). Development of Model Equations for Selecting Optimum Storage Parameters for Stored Cabbages. International Journal of Engineering Research in Africa (IJERA), Switzerland. Available online at www.scientific.net.
  2. Sunmonu,M.O., Falua, K.J and Omonigho, D.A. (2014). Development of a Low-Cost Refrigerator for Fruits and Vegetables Storage. International Journal of Basic and Applied Sciences (IJBAS), Indonesia.Available online at http://insikapub.com/index.php.
  3. Sunmonu,M.O.,Omonigho, D.A and Falua, K.J (2013). Effect of Cold Storage on the Engineering and Nutritional Properties of Stored Apples (Malus domestica). International Journal of Basic and Applied Sciences (IJBAS), Indonesia. Available online at http://insikapub.com/index.php.
  4. Sunmonu, M.O.1*, Chukwu, O.2, Osunde, Z. D.2, Alabadan, B. A.2 Effect of salt solution on the mycelial growth of orange fruitspoilage fungi in passive evaporative cooling structures International Commission of Agricultural and Biosystems Engineering (CIGR) Journal, China. Published by CIGR.Open access at http://www.cigrjournal.org
  5. Orhevba, B.A, Sunmonu,M.O. and Iwunze, H.H. (2013). Extraction and Characterization of Moringa oleifera Seed Oil Research and Review Journal of Food and Diary Technology, India.

    ABSTRACT

    Moringa Oleifera seed oil was extracted using the solvent extraction method. The proximate analysis of the oil was carried out. The physicochemical properties of the oil were also determined. The parameters determined were: moisture content, ash, crude protein, crude fat and carbohydrate for proximate analysis; and pH, saponification value, iodine value, free fatty acid and specific gravity for physicochemical properties. The values of moisture content, ash, crude protein, crude fat and carbohydrate were 0.60%, 1.50%, 2.19%, 39.3% and 56.42% respectively. While the values obtained for pH, saponification value, iodine value, free fatty acid and specific gravity were 5.96, 164.09mg/g, 68.23g/mol, 8.27mgKOH/g and 0.86 respectively. The results showed that Moringa oleifera seed oil is a good source of Carbohydrate, also the saponification values and iodine values obtained shows that it is a good raw material for both home and industrial consumption.

  6. Sunmonu, M.O, Chukwu, O, Alabadan, A. Band Osunde, Z.D (2012).    Effect of Microbial Activity and Environmental Factor on Ascorbic Acid Contents of Stored Tomatoes in Passive Evaporative Cooler. Academic Research International, Pakistan Open access at www.jounals.savap.org.pk.
  7. Sunmonu, M.O, Chukwu, O, Alabadan, A. Band Osunde, Z.D (2012). Impact of Soil Inter-space Bulk Density and Moisture Content on Vitamin A Content of Stored Oranges in Passive Evaporative Cooling Structures.       Current Trends in Technology and Sciences (CTTS), India.           Open access at www. ctts.in.
  8. Sunmonu, M.O, Chukwu, O, Osunde, Z.D and Alabadan, A. B. (2012). Impact of Storage Structures and Soil Sodicity on Vitamin C Contents of Stored Oranges. -Current Trends in Technology and Sciences (CTTS), India.  Open access at www. ctts.in.
  9. Chukwu, O  Sunmonu, M. O andEberechukwu C. E. (2011)  Effects of Storage Conditions on Nutritional Compositions of Banana.  Quality Assurance and Safety of Crops & Foods Journal (QASCSFJ),England .Published by Wageningen Academic Publishers, (The Netherlands).

Abstract

Introduction Banana is an important staple food of millions of people in Africa. In this study the effects of storage conditions on the key nutritional compositions (carbohydrate, crude protein, crude fibre, fat, ash and moisture content) of banana were monitored. Objectives The objectives are to determine the effect of storage conditions on the nutritional contents of banana and to ascertain which storage condition will best suit the storage of bananas in a tropical country such as Nigeria. Methods In order to achieve the stated objectives, bananas were stored under three different conditions (refrigerator, polythene bag and open shelf) for a period of seven days. Temperature and relative humidity were varied over the storage period. Nutritional compositions of the bananas were monitored daily using standard laboratory analysis. Results The results obtained showed that temperature of banana in the refrigerator was between 4 and 51C at relative humidity of about 84%, for the polythene bag temperature ranged between 24 and 301C at 90–91% relative humidity, and for open air (shelf), the temperature varied between 23.5 and 26.01C at 90% relative humidity. Conclusion Nutritional analysis showed that all the storage methods experienced increases and decreasesin nutrients. However, the refrigerator storage ranked best in terms of quality preservations of banana compared with the other two storage methods and is

therefore recommended for small household preservation of bananas and a cold room for commercial storage.

10.   Chukwu, O Sunmonu, M. O and Ismaila 1 (2011) Effects of Cooking on the Nutritional Compositions of
        Wheat (Triticum Spp). 
International Journal of Academic Research (IJAR), Azerbaijan (Europe).
       
Published by “PROGRESS” I.P.S. Company (Azerbaijan)      

ABSTRACT

Wheat is one of the most widely produced cereals in the world, most of which is destined for humanconsumption. In this research, the effect of cooking on nutritional compositions of wheat (Triticum spp) wasinvestigated. The nutritional analysis of wheat was carried out under some laboratory tests to determine the moisture content, carbohydrate, crude protein, crude fibre, Iron, calcium, ether extract and ash under raw condition and their values compared with the results obtained when cooked at 80oC, 100oC and 120oC for ten minutes. The compositions of uncooked wheat are: 55.59% moisture, 72.07% crude fibre, 2.70% crude protein, 7.20% carbohydrate and 71.30% Iron. The composition of Wheat cooked at various temperatures 800c, 1000C and 1200C are: 4.84% moisture, 3.63% crude fibre, 5.31% total lipids, 10.45% crude protein, 2.27% ash, 69.43% carbohydrate, 6.02% Calcium and 0.33% iron. From the results obtained it showed the there were decreases in carbohydrate, crude protein, moisture content after cooking wheat at various temperatures. From the analysis an increase for calcium content of the wheat was observed from the raw stage value of 1.16ppm to 6.02ppm. It was therefore concluded that cooking wheat could either increase or decrease its nutritional compositions

11.   Chukwu, O and Sunmonu, M. O (2010) Determination of Selected Engineering Properties of Cowpea
        (Vigna unguiculata) Related to Design of Processing Machines. 
Pakistan Journal of Agriculture,
        Agricultural Engineering & Veterinary Sciences.Published by Sindh Agriculture University,
        Tandojam.
Available online at www.sau.edu.pk/rjou.html
12.   Alabadan, B. A, Sunmonu, M. O. and Sunmonu, T. O. (2008) Effect of Packaging Materials on Some
        Nutritional Qualities of Fruit and Vegetables Stored in a Passive Evaporative Cooler. Asian Journal of
        Food and Agro-Industry, Thailand.

Published by AJOFAI.

Available online at www.ajofai.info.

13.    F. I. Oyeleke, A.M. Olaniyan, M. O. Sunmonu and S. K. Oyeniyi (2014). Development of a Fruit
        Washing Machine. Jurnal of Agricultural Engineering and Technology (JAET)(Nigeria). Published by the
        Nigerian Institution of Agricultural Engineers.
Available online at www.niae.net
14.    Sunmonu,M.O.,Chukwu, O, Osunde, Z. D.and Alabadan, B.A (2013). Empirical Models for Prediction of
        Nutritional Parameters of Stored Bananas (Musa sapientium). Journal of Agricultural Engineering and
        Technology (JAET)(Nigeria). Published by the Nigerian Institution of Agricultural Engineers.
Available
        online at www.niae.net
15.    Sunmonu, M. O, Jimoh, Mustapha Olanrewaju, Olaniyan, Shakirat Adeola and Awotunde, Olaoluwa Samuel
        (2012). Comparative Analysis of Cooling Efficiencies and Nutritional Variations of Two Different Types
        of Evaporative Cooling Structures.  Continental Journal of Engineering Sciences, Ondo State (
        Nigeria).

Published by Wilolud Journals.

Available online at http://www.wiloludjournal.com

16.       Design and Fabrication of  Passive Evaporative Cooling System for Fruits and Vegetables Storage.

            Sunmonu, M. O. and Alabadan, B.A.(2012).

            Nigerian Journal of Technological Development. University of Ilorin, Nigeria.

CONFERENCE PROCEEDINGS

17.       Design and Construction of a Recyclable Evaporative Cooler for the Preservation of Fruits and Vegetables.

            Sunmonu,M.O, Chukwu, O and Dada, O.I. (2011).

2nd Biennial Engineering Conference held at the Federal University of Technology,

Minna, between 16th-18th November, 2011.Pp 189-194.

18.       Comparative Analysis of the Nutritional Compositions of Raw and Cooked Cucumber (Cucumis sativus).

            Sunmonu,M.O, Chukwu, O and Adetayo, T. A. (2011).

The 11thAnnual International Conference of the Nigerian Institute of Agricultural

Engineers (ILORIN, 2011). held at the University of Ilorin, Ilorin, between 17th-

20th October,  2011. Volume 32:670-672pp.

BOOK

19.       Empirical Models for Predicting Storability of Stored Produce.

            Sunmonu,M.O.,Chukwu, O and Osunde, Z. D. (2014).

            Lambert Academy Publishing Company.