Dr. Ebelechukwu Okafor
About me
Dr. Ebele N. Okafor is a Food Scientist and Technologist and Chief Research Officer at the Federal Institute of Industrial Research, Oshodi (FIIRO), Nigeria. Her research focuses on food product development, functional foods, glycemic response, and sustainable African food systems. She is particularly interested in understanding how food processing influences nutritional quality and postprandial glycemic response to support healthier traditional foods, food innovation, and evidence-based nutrition. She has authored numerous scientific publications and actively mentors early-career researchers.
Dr. Ebele N. Okafor is a Chief Research Officer in the Department of Food Technology at the Federal Institute of Industrial Research, Oshodi (FIIRO), Lagos, Nigeria. She holds a PhD in Food Science and Technology and has over 18 years of research experience in food product development, human nutrition, functional foods, and food processing.
Her research investigates how food processing influences the nutritional composition, functionality, and postprandial glycemic response of African staple foods and underutilized indigenous crops. She has contributed significantly to the development of healthier traditional foods through studies on glycemic index, food matrix interactions, functional food ingredients, and sustainable food processing technologies. Her work aims to generate scientific evidence that supports improved dietary recommendations, food innovation, and food and nutrition security across Africa.
Dr. Okafor has published extensively in peer-reviewed journals, contributed book chapters, and holds a Nigerian patent arising from her research. She is an active member of several professional organizations, including the Nigerian Institute of Food Science and Technology (NIFST), the Nutrition Society of Nigeria (NSN), and the Federation of African Nutrition Societies (FANUS). Beyond research, she is committed to mentoring young scientists, promoting interdisciplinary collaborations, and advancing African foods through science and responsible innovation.
Other Memberships/Affiliations
Degrees:
• OKAFOR, E. N., Udensi, E. A., Amaechi, N. C. (2025). Glycemic Index and Glycemic Load of Selected Stiff Dough Staples Consumed in South-East Nigeria. Journal of Food & Fibre Production 4 (1): 1-5.
• OKAFOR, EN, Erukainure OL, Ozumba AU, Adewale CO, Kayode FO, Asieba GO, Adesegha OI, Elemo GN (2017). Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers. J Diet Suppl. Jul 4;14(4):446-452. doi: 10.1080/19390211.2016.1267061. Epub 2017 Jan 24. PMID: 28118067.
• OKAFOR, E. N., Adegoke, G. O. and Orji, F. A. (2013). The Preservation Effect of Afframomium Danielli on the juice extracts of two Mango Varieties (Magnifera indica var. Ogbomoso and Saigon). Journal of Plant Science and Biotech.
• E.N. OKAFOR, I. Onyechi, A.U. Ozumba, G.N. Elemo, O.F. Kayode and G.O. Asieba. (2011). Glycemic Index of some commonly consumed Foods in Nigeria. Pak J Nutr.,10(11):1058-1060.
• Erukainure OL, Ebuehi OAT, Adeboyejo FO, OKAFOR, EN, Hafizur RM, Mohammad A, Elemo GN. (2013). Anti-diabetic and Hypoglycemic properties of fiber-enriched cake in alloxan-induced diabetic rats. Med J Nutr Metab. DOI: 10.1007/s12349-012-0116-9.
• Erukainure OL, Ebuehi OAT, Adeboyejo FO, OKAFOR EN, Muhammad A, Elemo GN. (2013). Fibre-Enriched Biscuit Enhances Insulin Secretion, modulates β-cell function, Improves Insulin Sensitivity, and Attenuates Hyperlipidemia in Diabetic Rats. PharmaNurt., 1: 58–64
• Erukainure OL, Okafor JNC, Ogunji A, Ukazu H, OKAFOR EN, Eboagwu IL. (2016). Bambara – Wheat Composite Flour: Rheological Behavior of Dough and Functionality in Bread. Food Sci Nutr., doi: 10.1002/fsn3.356.