Helen Nwakego Ayo‐Omogie

Effect of ripening on some physicochemical properties of cooking banana (<i>Musa ABB</i> Cardaba) pulp and flour

Helen Nwakego Ayo‐Omogie, I.A. Adeyemi, E.T. Otunola · International Journal of Food Science & Technology · 2010 · 33 citations

Food Chemistry, Nutrition, Musa Abb +15

Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food

Helen Nwakego Ayo‐Omogie, Regina Ogunsakin · Food and Nutrition Sciences · 2013 · 32 citations · Full text

Food Chemistry, Nutrition, Banana Flour +13

Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour

Helen Nwakego Ayo‐Omogie, Olusola Samuel Jolayemi, Chiemela Enyinnaya Chinma · Journal of Agriculture and Food Research · 2021 · 28 citations · Full text

Nutrition, Indigenous Processing Technologies, Functional Properties +14

Germinated Bambara groundnut ( <i>Vigna subterranea</i> ) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread

Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji et al. · Journal of Food Science · 2023 · 23 citations · Full text

Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts

Adebanjo A. Badejo, Uchechi Nwachukwu, Helen Nwakego Ayo‐Omogie et al. · Journal of Food Measurement & Characterization · 2019 · 20 citations

Food Chemistry, Nutrition, Gluten-free Pearl Millet +7