Dr. J.N.C. Okafor
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Dr. J.N.C. Okafor

Research Scientist
Federal Institute of Industrial Research Oshodi(FIIRO) Lagos Nigeria.

Highest Degree
Ph.D. in Food Nutrition from University of Nigeria, Nsukka, Nigeria

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Biography

My name is Jane Okafor. I am Food Scientist/Nutritionist working with Federal Institute of Industrial Research Oshodi (FIIRO), Lagos, Nigeria. My present research focus is identification of food crops with anticancer potential and utilization of their biologically active components in cancer chemoprevention and treatment. I have researched on anticancer effects of anatomical parts of some legumes using various cell lines. I have also conducted research in the area of child’s nutrition; have developed different types of weaning foods, high nutrient density biscuit that meet one third (1/3) RDA of micro and macro nutrients for school aged children, an antisickling nutraceutical food sprinkle/supplement for management of sickle cell anaemia in children and adults, I also utilize nutraceuticals in chronic disease prevention and management. These research activities have produced over sixty peer reviewed research articles in esteemed local and international Journals, book and book chapter and commercialized Patents. I am open to collaborative research in these areas.

Area of Interest:

Food Science and Technology
100%
Nutrition
62%
Nutraceuticals and Functional Food
90%
Medicinal Plant Research
75%
Cancer
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Erukainure, O.L., J.N. Okafor, A. Ogunji, H. Ukazu, E.N. Okafor and I.L. Eboagwu, 2016. Bambara-wheat composite flour: Rheological behavior of dough and functionality in bread. Food Sci. Nutr., 2016: 552-857.
  2. Okafor, J.N.C., G.I. Okafor, K. Leelavathi, S. Bhagya and G.N. Elemo, 2015. Effect of roasted bambara groundnut (Voandzeia subterranea) fortification on quality and acceptability of biscuits. Pak. J. Nutr., 14: 653-657.
    CrossRef  |  
  3. Okafor, J.N.C., J.C. Ani and G.I. Okafor, 2014. Effect of processing methods on the qualities of bambara groundnut (Voandzeia subterranean) flours and their sensory acceptability in extruded snacks. Am. J. Food Technol., 9: 350-359.
  4. Okafor, J.N.C., H. Narashima, K. Leelavathi, S. Bhagya and G.I. Okafor, 2014. Production of roasted bambara groundnut (Voandzeia subterranean) bland flour and it application in the fortification of biscuit and toasted cassava granules. Agric. Innovat. Sustain. Dev., 4: 138-147.
  5. Okafor, J.N.C., G.I. Okafor, A.U. Ozumba and G.N. Elemo, 2012. Quality Characteristics of bread made from wheat and Nigerian oyster Mushroom (Pleurotus plumonarius) powder. Pak. J. Nutr., 11: 5-10.
    CrossRef  |  Direct Link  |  
  6. Okafor, J.N.C., 2012. Processing and Utilization of Bambara Groundnut and Cowpea. LAP LAMBERT Academic Publishing GmbH and Co., Germany.
  7. A.E. Asagbra, J.W.C. Okafor, O.O. Onawola, M. Etoamaihe, S.O.A. Olatope 2012. Sensory Properties of Ogiri in Nigerian Onugbu Soup Made from Two Varieties of Melon Seeds Cucumis melo and Cucumeropsis manii Pak. J. Nutr., 11: 596-599.
    CrossRef  |  
  8. Elemo, G.N., B.O. Elemo and J.N.C. Okafor, 2011. Preparation and nutritional composition of a weaning food formulated from germinated sorghum (Sorghum bicolor) and steamed cooked cowpea (Vigna unguiculata walp). Am. J. Food Technol., 6: 413-421.
  9. Okafor, J.N.C., K. Lekavathi, S. Bhagya, H.V. Narasimha and G.I. Okafor, 2010. Production and evaluation of cookies with graded levels of Roasted cowpea (Vigna unguiculata) flour. World J. Biotechnol., 11: 1650-1656.
  10. Okafor, G.I., R. Ravi, J. Okafor and K. Bhat, 2010. Effect of size grading on the aroma discrimination of fresh and milled ginger by an electronic nose. Nig. Food J., 28: 67-75.
  11. Adelaja, S.O., A.O. Longe, K.O. Oguntoye, J.N.C. Okafor and G.N. Elemo, 2010. Chemical composition and organoleptic properties of akara snack from bambara groundnut (Voandeziea subterranean) flour and its residue. J. Applied Sci., 13: 9188-9198.
  12. Okafor, G.I., J.N.C. Okafor, and S.A. Odunfa, 2009. Effect of blanching in 0.5% citric acid solution on rate of splitting, mass increase and other physico-chemical properties of cowpea (vigna unguiculata walpi) seeds. Nig. Food J., 27: 108-115.
  13. Okafor, J.N.C., A.U. Ozumba, I. Osibanjo, L.K. Onu, A.M. Daudu and O. Olatunji, 2008. Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff. J. Ind. Res. Technol., 2: 31-36.
    Direct Link  |  
  14. Koyade, O.F., J.N.C. Okafor, O.A. Adeyoju, M.A. Etoamaihe and A.U. Ozumba, 2008. Nutrient composition and sensory evaluation of selected Nigeria's traditional soups. J. Ind. Res. Technol., 2: 37-41.
    Direct Link  |  
  15. Okafor, G.I. and J.N.C. Okafor, 2007. Effects of pricking, sun drying background and sieving on the colour of Nigerian yellow bark ginger and its powder. Nigerian Food J., 25: 154-159.
  16. Olakun,O.O., U.O. Oke, J.N.C. Okafor and A.U. Ozumba, 2006. Consumer acceptability of coconut snack. J. Sci. Eng. Technol., 13: 1288-1296.
  17. Okafor, J.N.C., G.I. Okafor, A.U. Ozumba and C.U. Orji, 2006. Chemical composition and organoleptic properties of biscuit fortified with Pleurotus plumonarius mushroom powder. J. Ind. Res. Technol., 1: 63-70.
  18. Okafor, J.N.C. and A.U. Ozumba, 2006. Cassava-Based Weaning Foods. In: Cassava Production, Processing and Utilization, Howeler, R.H. (Ed.). Federal Institute of Industrial Research, Oshodi, pp: 129-125.
  19. Mordi, J.I., J.N.C. Okafor, A.U. Ozumba, H.M. Solomon and O. Olatunji, 2006. Defects and contaminants in Nigerian tiger-nut varieties (Cyperus esculentus). Trop. Sci., 46: 141-143.
  20. Okeke, J.N.C., A.U. Ozumba, O.O. Olatunji and S.A. Odunfa, 2003. Effect of drying methods on some qualities of Nigerian Pleurotus pulmonarius mushroom powder. Nig. Food J., 21: 137-143.