Ifeyinwa S. Asogwa

Effect of Composite Flours of Finger Millet, Bambara Groundnut and ‘Khain’ (Lecaniodiscus Cupanioides) on Blood Glucose Response, Lipids, and Liver Enzymes of Alloxan-Induced Diabetic Rats

Doris G. Ibrahim, Ifeyinwa S. Asogwa, Eucheria U. Onwurafor & Jane C. Ani · Asian Food Science Journal · 2022

Aims: This study is aimed at determining the effect of composite flours of Finger millet (Fm), Bambara groundnut (BGN) and ‘Khain’ (Kh) (Lecaniodiscus cupanioides) on the blood glucose response, lipids and liver enzymes levels of alloxan-induced diabetic rats. Study Design: The e...

Open access Research Article 10.9734/afsj/2022/v21i930467

The Influence of Ripe Banana Pulp on the Physicochemical and Sensory Properties of White Bread

Esther C. Omah, Bartholomew C. Idogwu & Ifeyinwa S. Asogwa · European Journal of Nutrition & Food Safety · 2025

Aims: This study focused on incorporating ripe banana pulp into wheat flour at different levels to determine its effect on the general quality of white bread. This was aimed at minimizing post-harvest losses associated with ripe bananas and for value addition. Study Design:  The...

Open access Research Article 10.9734/ejnfs/2025/v17i41699