J.N.C. Okafor

Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder

J.N.C. Okafor, Gabriel Ifeanyi Okafor, AU Ozumba et al. · Pakistan Journal of Nutrition · 2011 · 89 citations

Food Chemistry, Quality Characteristics, Food Analysis +8

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Ochuko L. Erukaınure, J.N.C. Okafor, Akinyele Ogunji et al. · Food Science & Nutrition · 2016 · 32 citations · Full text

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 · 2011 · 28 citations · Full text

Steamed Cooked Cowpea, Nutrition, Engineering +9

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 et al. · Heliyon · 2021 · 26 citations · Full text

Nutrition, Seed Coat, Nutraceutical Ingredient +16

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 · 2014 · 17 citations

Food Chemistry, Nutrition, Bambara Groundnut +11