Rate My Professor Fred Oboh

Professor Fred O. J. Oboh serves as a Professor in the Department of Biological Sciences at Benson Idahosa University in Benin City, Nigeria. His academic background encompasses a Bachelor of Science in Biochemistry from the University of Benin, a Master of Science in Biochemistry from the University of Benin, and a Doctor of Philosophy in Industrial Chemistry from the University of Ibadan. Oboh specializes in biochemistry, with research interests in chemistry and bioprospecting. He focuses on the characterisation and utilisation of palm sap, other tropical fruit juices, and tropical spices, determining their composition, evaluating potential applications, and studying attributes like antioxidant capacity, enzyme inhibition, and interactions with signaling proteins relevant to managing chronic health conditions. His skills include antimicrobials, antioxidants, phytochemicals, nutrition, bioactivity, natural product chemistry, food chemistry, chromatography, and extraction.

Oboh has contributed extensively to scientific literature through publications on the nutritional, antimicrobial, and phytochemical properties of various plant materials. Key publications include "Nutritional and Antimicrobial Properties of Vernonia amygdalina Leaves" (2009), "The Effect of Drying and Salting on the Nutrient Composition of V. amygdalina Leaves" (2016), "Bioactive and Nutritional Constituents, In Vitro Functionality..." (2023), "Nutrients composition and functional properties of oil palm syrup, aqueous extract of kola nut and their mixtures" (2023), chapters such as "SAP, SUGAR, ALCOHOL AND ORGANIC ACIDS. In: PALM RESOURCES" (2023), and recent works like "PURIFICATION OF CRUDE FATS AND OILS" (2024), "FOOD PRODUCTS DERIVED FROM PALM FRUITS" (2024), and "Functional and therapeutic potentials of oil palm sugar..." (2025). His research has accumulated 415 citations. Oboh serves on the Editorial Board of the Benson Idahosa University Journal of Basic and Applied Sciences and delivered an inaugural lecture titled "EXPLORATION AND MODIFICATION FOR BETTER UTILISATION: ADDING VALUE TO PLANT BASED RESOURCES FOR NUTRITIONAL, MEDICINAL, AND INDUSTRIAL APPLICATIONS," affirming his role as Professor of Food and Nutritional Biochemistry.