Iyanu Caleb Alagbe

Antioxidant Properties of a Novel Food Product, Aadun (Pudding) from Roasted Maize-African Yam Bean-peanut Flours Enhanced its Anti-hyperglycemia Potentials in Wistar Rats

Iyanu Caleb Alagbe, Sunday Abiodun Malomo, Tobi Israel Akinremi, Simeon Babatunde Fawoye & Praise Elisha Obiwusi · European Journal of Nutrition & Food Safety · 2024

The study aimed to investigate the antioxidant properties of a novel food product, aadun (pudding) from roasted maize-African yam bean-peanut flours as it enhanced the anti-hyperglycemia potentials of the cookies in Wistar rats. Aadun was produced from a blend of roasted maize, A...

Open access Research Article 10.9734/ejnfs/2024/v16i71477

Amino Acid Compositions and In vitro Anti-inflammatory Properties of Cookies Produced from Wheat and Soybean Composite Flour

Iyanu Caleb Alagbe & Malomo Sunday Abiodun · European Journal of Nutrition & Food Safety · 2024

Composite flours were formulated from wheat and soybean and mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively to bake cookies. The cookies were investigated for their amino acid profiles, in vitro anti-inflammato...

Open access Research Article 10.9734/ejnfs/2024/v16i61438

Dietary Diversity and Anthropometric Indices of Under-Five Children in Rural Nigeria

Jelili Akorede Quadri, Tobi Israel Akinremi, Iyanu Caleb Alagbe, Bilikisu Tunrayo Edun & Yetunde Jumoke Osinowo · European Journal of Nutrition & Food Safety · 2025

Background: Malnutrition remains a significant public health challenge in Nigeria, particularly among under-five children in rural communities. Dietary diversity is recognized as an important determinant of child nutrition, influencing growth and overall health outcomes. This stu...

Open access Research Article 10.9734/ejnfs/2025/v17i91827