A5081891183- Food composition and properties
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Agriculture and Rural Development Research
- Nutrition, Genetics, and Disease
- Diet and metabolism studies
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Cassava research and cyanide
- African Botany and Ecology Studies
- Probiotics and Fermented Foods
- Insurance and Financial Risk Management
- Horticultural and Viticultural Research
- Phytase and its Applications
- Housing Market and Economics
- Currency Recognition and Detection
- GABA and Rice Research
- Phytoestrogen effects and research
- Seed and Plant Biochemistry
- Plant-Derived Bioactive Compounds
- Botanical Research and Applications
- Sensory Analysis and Statistical Methods
- Pineapple and bromelain studies
- Aquaculture Nutrition and Growth
Federal University of Technology Owerri
2014-2022
South China University of Technology
2021
Chukwuemeka Odumegwu Ojukwu University
1990
The significant attention gained by food-sourced vitamins has provided insights into numerous current researches; for instance, the potential reversal of epigenetic age using a diet and lifestyle intervention, balance between food dietary supplements in general population, role intake age-related macular degeneration, association supplement use, nutrient mortality among adults. As relevant literature about vitamin increases, continuous synthesis is warranted. To existing information, this...
Background: This study envisaged the development of functional beverages from extracts tropical spices using pineapple juice as a carrier and determination properties shelf life studies developed beverages. A beverage can be defined “any non-alcoholic drink that provides additional health benefits due to inclusion any bioactive component plant, animal, marine or microorganism source. Crude (essential oils) were extracted microwave assisted extraction dried Ginger, T. tetraptera M. myristica...
Some bacteria have been perceived to promote good health of the host and thus are beneficial health. These called probiotics. Probiotics live microorganisms which when administered in adequate amounts confer a benefit on host. Lactic Acid Bacteria (LAB) bifidobacteria identified as ingested change composition intestinal microflora. Various effects attributable consumption these bacteria. include prevention diarrhea, immune system stimulation colon cancer. However, their presence gut may be...
Ugba is the Ibo name of fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It a traditional food condiment generally produced by natural (local) fermentation in homes as small family business. an important and cheap source protein for people whose staple foods are deficient proteins. also eaten delicacy used flavouring soup. This write up aims to review all published studies on ugba direction various methods production, chemical composition seeds, microorganisms involved...
The study investigates the effect of seed sprouting on minerals, anti nutrients and pasting characteristics flours produced from some tropical legume seeds. Samples were collected cowpea (Vigna ungulculata); red kidney beans (Phaseolus vulgaris), Pigeon pea (Cajanus cajan) each sample was divided into two portions. A portion sprouted while other served as control. non-sprouted seeds analyzed for nutritional properties. samples found to differ significantly (p < 0.05) in composition...
Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination barley malt today’s brewing. However, recent growing realisation of potential and applications rice for brewing an all-rice through varying malting conditions cannot overlooked. In this study, therefore, characteristic changes malt, wort, from different Nigerian varieties (FARO 44, FARO 57, NERICA 7) influenced by (steeping duration (18, 24 30 h), germination periods (2, 3 4...
The effects of control pH, temperature and fermentation time on the cyanide reduction, functional sensory properties gari were investigated. Freshly harvested cassava roots (local variety) peeled, washed grated into a mash. meal was divided five equal portions mixed thoroughly with already prepared buffer solutions from citric acid, sodium orthophosphate, -analytical grade (10% by weight kept in stainless containers to ferment at room (30 C). Samples withdrawn o intervals 12, 24, 36, 48 72...
Microbial transmission, on the surface of any currency note, can either be through direct (hand-to-hand contact) or indirect (food other inanimate objects) means. To ascertain degree bacterial load enumerated during handling money and food items, particularly note by denominations, should public health importance. Despite available literature regarding microbial contamination Nigerian notes, there is still paucity information about how contamination/load differ across denominations specific...
Aim: Turbidity is one of the integral parameters used to ascertain beer quality and clarity. This has been achieved through a combination filtration processes utilization kieselghur as filter aid. Kieselghur on other hand expensive not readily available; therefore there need find potential aids from locally available materials. The aim this research determine effectiveness egg shell powder snail in sorghum clarification. 
 Study Design: study was made fit into using T-test way Analysis...
Aim: The recent increase in demand of non-alcoholic beverages (alcohol-free beer and wine) due to health reasons, religious doctrines, tribal influence personal perception the past few years, has triggered research interest alcohol removal separation processes. This study is aimed at producing evaluating alcohol-free wine using a simple distillation technique.
 Study Design: was made fit into combination T-test one way Analysis Variance.
 Place duration Study: carried out...
Biscuits were produced from blends of plantain, sweet potato and malted sorghum flour. This study was carried out to evaluate the effect varying proportions these flour mixtures on taste texture biscuits. Mixture response surface methodology used model biscuits with single, binary ternary combinations three flours. The optimum biscuit targeted responses optimizer Minitab software (version 14.0) obtain mixture that gave targets. Result showed samples differed significantly (p < 0.05)....
Aim: With recent increase in health-related incidence arising from consumption of spirit beverages Nigeria, there is need to investigate the prevalence possible contaminants spirits that may have toxicological effect on human when consumed. The purpose this study was determine type and levels congeners present obtained fermentates cassava, molasses palm wine purchased different locations.
 Study Design: This made fit a one way Analysis Variance.
 Place Duration Study: research...
Samples of spray-dried soy milk powder were produced at various spray-dryer inlet air temperatures and characterized. Soybean seed (Glycine max TAX 1448 – 2E Var.) was sorted, boiled for 40 min, manually dehulled, wet milled using plate mill sieved with muslin cloth to obtain water soluble extract (soy milk). The divided into two portions (samples A B) co-current spray dryer a constant feed rate (20.5 ml/sec) but air-inlet 204oC 260oC, respectively. Preliminary investigation carried out on...
This research was carried out to determine the effects of yeast concentration and total soluble solids on quality wine produced from pineapple. The experiment a Response Surface Methodology in form Rotatable Central Composite Design (RCCD). Ripe pineapple fruit (Ananas comosus) processed using pressure extraction obtain juice. juice divided into thirteen (13) portions. Each portion’s adjusted sugar syrup then pitched with specified concentration. All samples were fermented for 168 h at 25±3...
The effect of the addition inulin and manganese chloride (MnCl2) to milk before fermentation on amount antibacterial metabolites produced in fermented was studied. Normal modified milks were lactic acid hydrogen peroxide (H2O2) contents determined using standard analytical procedures. well agar diffusion method used determine effects cell free Staphylococcus aureus E. coli. Results obtained showed that compounds increased H2O2 milk. Highest amounts (6197.50 mg/L) (42.83 sample containing...
Summary In this study, sorghum grains were malted using different malting regimens and the malt qualities analysed for cold water extract (CWE), hot (HWE) diastatic power (DP). Results showed that regimen produced malts with peak CWE, HWE DP within pre‐determined limits of regimen. From this, predictive models quality developed tested. Whilst steeping duration interacts significantly germination period to cause variations in CWE HWE, only influenced malts. However, kilning temperature no...