4 May 2026Open access
Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulationsPublisher siteFood biomacromolecules., Food composition and properties
UniversitiesOlufunmilayo Sade Omoba
Active, last published 2026
In food composition and properties
Olufunmilayo Sade
Omoba
Scholar“Research focused on Food composition and properties and adjacent fields.”
Olusegun Agagu University of Science and Technology
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01 · About the work
What I study
lufunmilayo Sade Omoba is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Olufunmilayo's work has been cited 1,016 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×29Phytochemicals and Antioxidant Activities×13Seed and Plant Biochemistry×10Phytase and its Applications×10Polysaccharides Composition and Applications×8
04 · Where I am
Affiliations
Affiliation on published researchOlusegun Agagu University of Science and TechnologyDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
3 works22 Apr 2026Open access
Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek FloursPublisher siteFood Chemistry International, Food composition and properties
27 Feb 2026Open access
Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic RatsPublisher siteFood Chemistry International, Polysaccharides Composition and Applications
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