Full Member
Mrs. Toyin Joy Arogundade
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
Nigeria Institute of Food Science and Technology
Degrees:
2015
Master
Agricultural Sciences
Publications resulting from Research
Arogundade, T. J., Oluwamukomi, M. O. & Dada, M. A. (2023). Nutritional qualities and antioxidant properties of ginger-flavored biscuits developed from wheat, Bambara groundnut, and plantain flour blends. Food Frontiers, 1–13. https://doi.org/10.1002/fft2.203
Gbolagade, O. H., Oluwajuyitan, T. D., Aderinola, T. A., Oyeleye, I. S., Oboh, G., Arogundade, T. J., & Fagbemi, T. N. (2024). Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran. Discover Food, 4(1), 162.
Udeh, C. C., Malomo, S. A., Ijarotimi, O. S. & Arogundade, T. J. (2023). Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour, Asian Food Science Journal, 22(11): 24-37.
Udeh, C. C., Malomo, S. A., Ijarotimi, O. S., Emojorho, E. E. & Arogundade, T. J. (2023). Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran, European Journal of Nutrition & Food Safety, 15(12): 41-55.
Fasasi O., Oyebode E. & Fagbamila, O. (2012). Effect of enzyme/substrate ratio on the antioxidant properties of hydrolysed African yam bean. African Journal of Biotechnology, 11(50): 11086-11091. https://doi.org/10.5897/AJB11.2271
Blended Learning Seminar
2026
1st Annual Research Seminar on Central Research Laboratory
2026
Voice of Women in the Development of Agriculture (VOWDA) Conference
2026
Training workshop on Grantsmanship and Intellectual Property, organized by the Centre for Research and Development (CERAD)
2026