Author

Toyin Joy Arogundade

Observed name: Arogundade Toyin Joy

Institutions: Federal University of Technology, Joseph Ayo Babalola University

Observed institutions: Federal University of Technology, Joseph Ayo Babalola University

ORCID: 0000-0001-7875-3617

Observed ORCID: 0000-0001-7875-3617

OpenAlex ID: A5072906894

Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends

2023 · Toyin Joy Arogundade, Matthew Olusola Oluwamukomi, et al. · Food Frontiers · 18

Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran

2023 · Udeh Charles Chiedu, Malomo Sunday Abiodun, et al. · European Journal of Nutrition & Food Safety · 15

Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran

2024 · Omolola Hubeidah Gbolagade, Timilehin David Oluwajuyitan, et al. · Discover Food · 10

Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

2023 · Udeh Charles Chiedu, Malomo Sunday Abiodun, et al. · Asian Food Science Journal · 3

Effect of Extrusion Parameters on Dietary Fibre, Techno-functional and Sensory Properties of Ready-to-Eat Extruded Snacks Produced from Pearl Millet, Soycake and Rice Bran

2026 · Toyin Joy Arogundade, Oluwole Steve Ijarotimi, et al. · IPS Journal of Nutrition and Food Science

Clinical assessment of glycemic indices and plasma biomarkers of snack bars from blends of plantain, soy cake, rice, and oat bran flour

2025 · Omolola Hubeidah Gbolagade, Timilehin David Oluwajuyitan, et al. · Food and Humanity

Works count: 6

Citation count: 46

H-index: 3

I10-index: 3