Jumoke Happiness Ayansola

Comparative Review of Wheat Flour and Cassava Flour: Potential of Fortified Cassava Flour as a Sustainable Substitute

Jumoke Happiness Ayansola, Roseline Oluwajomiloju Olateju, Ibrahim Abu, Oluwabunmi John & Teniola Atiwaye · Asian Journal of Food Research and Nutrition · 2026

Wheat flour has exceptional bread-making functionality because hydrated gluten proteins form a cohesive, extensible gas-retaining network, but dependence on wheat can create economic and supply vulnerabilities in tropical regions where cassava is widely grown. Cassava flour offer...

Open access Research Article 10.9734/ajfrn/2026/v5i4443

A Review of Tomato Powder as a Sustainable and Nutritious Food Ingredient: Processing Technologies, Nutritional Value, and Applications

Jumoke Happiness Ayansola, Vincent Uchenna Unegbu, Favour Chibuzor, Ifeanyi Raphael Ugwuanyi, Oluwadunsin Adekunle, Cynthia Dike Kosisochi, Aida Rahman Maamah, Daniel Ekenem Chukwudum & Joy Babalola · Asian Journal of Food Research and Nutrition · 2026

Tomato (Solanum lycopersicum) is a globally significant horticultural crop, rich in bioactive compounds including lycopene, β-carotene, vitamin C, and phenolics, which promote human health and prevent disease. The high perishability of fresh tomatoes, however, causes substantial...

Open access Research Article 10.9734/ajfrn/2026/v5i2376