Issoufou Amadou, PhD, is a food scientist specializing in food technology, nutrition, and the improvement of traditional food systems through biochemical and microbiological approaches. His research centers on fermented foods, nutrient enhancement, and the development of value-added products from locally available crops such as soybean and millet. He has conducted extensive laboratory investigations on fermentation dynamics, antioxidative peptides, functional food properties, and strategies for improving protein digestibility and bioactive compound profiles. His work also includes evaluating physicochemical properties of fermented products, optimizing solid-state fermentation processes, and assessing antimicrobial and antioxidant activities in plant-based food matrices. Through academic roles, he supervises research at multiple levels and contributes to capacity building in food science and nutrition. His training in quality control and intellectual property further strengthens his ability to support innovation and develop scientifically robust, safe, and nutritionally improved food products tailored to regional food security needs.
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Amadou, I., Yong-Hui, S., Sun, J., & Guo-Wei, L. (2009). Fermented soybean products: Some methods, antioxidant compound extraction, and their scavenging activity. Asian Journal of Biochemistry, 4(3), 68–76.
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Amadou, I., Sun, J., Kamara, M. T., Yong-Hui, S., Gbadamosi, O. S., & Guo-Wei, L. (2009). Characterization, in vitro trypsin digestibility, and antioxidant activity of fermented soybean protein meal with Lactobacillus plantarum Lp6. American Journal of Food Technology, 4(3), 268–276.
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Amadou, I., Gbadamosi, O. S., Yong-Hui, S., Kamara, M. T., Sun, J., & Guo-Wei, L. (2010). Identification of antioxidative peptides from Lactobacillus plantarum Lp6 fermented soybean protein meal. Research Journal of Microbiology, 5(5), 372–380.
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Amadou, I., Kamara, M. T., Amza, T., Foh, M. B. K., & Guo-Wei, L. (2010). Physicochemical and nutritional analysis of fermented soybean protein meal by Lactobacillus plantarum Lp6. World Journal of Dairy and Food Sciences, 5(2), 114–118.
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Amadou, I., Amza, T., Foh, M. B. K., Kamara, M. T., & Guo-Wei, L. (2010). Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal. Emirates Journal of Food and Agriculture, 22(6), 456–465.
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Amadou, I., Guo-Wei, L., Yong-Hui, S., & Sun, J. (2011). Reducing, radical scavenging, and chelation properties of fermented soy protein meal hydrolysate by Lactobacillus plantarum Lp6. International Journal of Food Properties, 14(3), 654–665.
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Amadou, I., Guo-Wei, L., Yong-Hui, S., Gbadamosi, O. S., Kamara, M. T., & Sun, J. (2011). Optimized Lactobacillus plantarum Lp6 solid-state fermentation and proteolytic hydrolysis improve nutritional attributes of soybean protein meal. Journal of Food Biochemistry, 35(6), 1686–1694.
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Amadou, I., Gbadamosi, O. S., & Guo-Wei, L. (2011). Millet-based traditional processed foods and beverages: A review. Cereal Food World, 56(3), 115–121.