Author

A. O. Olugbuyi

2 papers indexed here

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#protein folding Open access Oct 2026

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum ‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

Type 2 diabetes is a risk factor for cardiovascular morbidity and mortality. Sugar‐laden snacks have been implicated as one of the major contributors when consumed in excess. The development of new snack products enriched with value‐added bioactive properties can open up fresh opportunities for health‐conscious con...

G. M. Ogungbenro, O. Z. Olasupo, D. A. Williams et al. · Food Chemistry International · 0 citations

Open access Sep 2026

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary products from composite flour by the consumers. Composite flours with inclusions of Celosia seed flour coded as KEM1 (5%), KEM2 (10%), KEM3 (15%), KEM4 (20%), and KEM5 (100% Celosia flour); and KEM6 (10...

K. T. Araoye, D. T. Otolowo, O. Alabi et al. · Future Postharvest and Food · 0 citations