Timilehin David Oluwajuyitan

Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi · Heliyon · 2019 · 70 citations · Full text

Nutrition, Soybean 35.54, Experimental Nutrition +17

Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties

Aderonke Ibidunni Olagunju, Timilehin David Oluwajuyitan, Sunday I. Oyeleye · Journal of Food Measurement & Characterization · 2021 · 43 citations

Food Chemistry, Vitro Antioxidant, Food Biophysics +3

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi · Nutrition & Food Science · 2020 · 38 citations

Nutrition, Engineering, Food Analysis +22

Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi et al. · Journal of Food Measurement & Characterization · 2021 · 28 citations

Food Chemistry, Nutrition, Food Function +7

Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (<i>Cyperus esculentus</i>) and defatted soybean cake (<i>Glycine max</i>)

Oluwole Steve Ijarotimi, Timilehin David Oluwajuyitan, Grace Tosin Ogunmola · Croatian Journal of Food Science and Technology · 2019 · 20 citations · Full text

Nutrition, Soybean Cake, Food Analysis +19