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Toyin Joy Arogundade

Observed names: Arogundade Toyin Joy, Toyin Arogundade
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
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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 · 11
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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 · 7
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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 · 2
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Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy cake, and oat bran
2024 · Omolola Gbolagade, Timilehin Oluwajuyitan, et al. · Research Square · 1
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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
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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: 7
Citation count: 38
H-index: 3
I10-index: 2
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