J. I. Okoye

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Publications

Citations

h-index

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

Publications

14 works in the graph, newest first.

Proximate, Anti-Nutritional and Functional Properties of Raw and Fermented Chickpea (Cicer arietinum) Seed Flours
2026Asian Journal of Advanced Research and ReportsJournalOpen accessFirst author0 citations10.9734/ajarr/2026/v20i21284
Effect of Fermentation Period on the Nutrient Composition and Pasting Properties of Chickpea (Cicer Arietinum) Seed Flour
2026journal of food and biotechnologyJournalOpen accessFirst author0 citations10.51470/fab.2026.7.1.112
Nutritional, Physical, and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Bambara Groundnut and Bush Mango Flours
2025European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2025/v17i31647
Nutritional, Functional, Microbiological and Organoleptic Properties of Breakfast Cereals Formulated from Maize, Soybean and Carrot Flour Blends
2025European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2025/v17i31657
Evaluation of Nutritional and Organoleptic Properties of Breakfast Cereals Formulated from Hungry Rice, Bambara Groundnut and Carrot Flour Blends
2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i2248
Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)
2025Asian Journal of Advanced Research and ReportsJournalOpen accessFirst author0 citations10.9734/ajarr/2025/v19i101180
Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours
2024Research Journal of Food Science and NutritionJournalOpen accessFirst author3 citations10.31248/rjfsn2024.167
Effect of Germination Time on the Properties of Flours from Red and Brown Varieties of Pigeon Pea (Cajanus cajan) Seeds
2024International Journal of Biochemistry Research & ReviewJournalOpen access4 citations10.9734/ijbcrr/2024/v33i3864
Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour
2024Archives of Current Research InternationalJournalOpen accessFirst author1 citations10.9734/acri/2024/v24i4661
Evaluation of The Effects of Thermal Processing Treatments on The Nutrient and Anti-nutrient Composition of Pigeon Pea (Cajanus cajan) Seed Flours
2024International Journal of Life Science and Agriculture ResearchJournalOpen access0 citations10.55677/ijlsar/v03i11y2024-04
Effect Of Malted Mung Bean And Watermelon Rind Flours Supplementation On The Nutrient Composition, Microbiological, Physical And Sensory Properties Of Wheat Flour Bread
2024Research Journal of Food Science and NutritionJournalOpen accessFirst author0 citations10.31248/rjfsn2024.172
Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours
2023Archives of Current Research InternationalJournalOpen access4 citations10.9734/acri/2023/v23i6579
Quality assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours
2023Research Journal of Food Science and NutritionJournalOpen accessFirst author0 citations10.31248/rjfsn2023.156
Quality Evaluation of Garri Produced from Cassava Mash and Soybean Flour
2022Asian Food Science JournalJournalOpen accessFirst author2 citations10.9734/afsj/2022/v21i930461