J.N.C. Okafor - Concepedia

Author

J.N.C. Okafor

Federal Institute of Industrial Research Oshodi ORCID

Also Known As

J. N. Okafor, J.N.C. Okafor, J.W.C. Okafor, JNC Okafor, Jane N. C. Okafor, Jane N.C. Okafor, Jane Ngozi Okafor, Jane Okafor, Okafor, J. N. C.

Publications

285

Citations

H-Index

Concepts

All Affiliations

Federal Institute of Industrial Research Oshodi Cape Peninsula University of Technology University of the Western Cape

About

J.N.C. Okafor is an author at Federal Institute of Industrial Research Oshodi specializing in nutrition, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	121
2	Medicine	2	2	39
3	Engineering	1	1	28
4	Public Health	1	1	26
5	Global Health	1	1	26

J.N.C. Okafor

Publications

220

Citations

H-Index

Page 1

	Year	Citations
Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder J.N.C. Okafor, Gabriel Ifeanyi Okafor, AU Ozumba, Pakistan Journal of Nutrition Food ChemistryQuality CharacteristicsFood AnalysisBread MadeFood Structure	2011	89
Bambara–wheat composite flour: rheological behavior of dough and functionality in bread Ochuko L. Erukaınure, J.N.C. Okafor, Akinyele Ogunji, Food Science & Nutrition	2016	32
Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.) Gloria N. Elemo, Babajide O. Elemo, J.N.C. Okafor American Journal of Food Technology Steamed Cooked CowpeaNutritionEngineeringFood CompositionAnimal Nutrition	2011	28
Phenolic content, antioxidant, cytotoxic and antiproliferative effects of fractions of Vigna subterraenea (L.) verdc from Mpumalanga, South Africa J.N.C. Okafor, Fanie Rautenbauch, Mervin Meyer, Heliyon NutritionSeed CoatNutraceutical IngredientPhenolic ContentPolyphenolics	2021	26
Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks J.N.C. Okafor, J.C. Ani, Gabriel Ifeanyi Okafor American Journal of Food Technology Food ChemistryNutritionBambara GroundnutHealth SciencesFood Composition	2014	17
Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits J.N.C. Okafor, Gabriel Ifeanyi Okafor, K. Leelavathi, Pakistan Journal of Nutrition Food ChemistryNutritionHealth SciencesFood AnalysisNutritive Value	2015	15
Flavonoid and Phenolic Acid Profiles of Dehulled and Whole Vigna subterranea (L.) Verdc Seeds Commonly Consumed in South Africa J.N.C. Okafor, Mervin Meyer, Marilize Le Roes‐Hill, Molecules Food ChemistryNutritionBambara GroundnutPolyphenolicsFood Bioactive Compound	2022	13

Page 1