Full Member
Dr Nneka Uchegbu
Membership since:
2018
Field of activity:
Other Memberships/Affiliations
Nigerian Institute of Food Science & Technology
Society for Applied Microbiology
Degrees:
1993
Undergraduate
Agricultural Sciences
2012
Master
Agricultural Sciences
2016
Doctorate
Agricultural Sciences
Publications resulting from Research
Ndidi F. Amulu, Calistus N. Ude, Patrick E. Amulu, Nneka N. Uchegbu (2017). Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering (11):10 638-642
Uchegbu, Nneka, N. (2016). Effect of heat on antioxidants, its activity and acceptability of biscuit made from germinated pigeon pea flour. International Journal of Food Science and Nutrition(1):5 1-5
Uchegbu, Nneka N. (2016). Comparative studies on the radical scavenging capacity of polyphenol extracts from white and red varieties of pigeon pea (Cajanuscajan). International Journal of Food Science and Nutrition. ( 1):4 39-41
Uchegbu, N.N. (2016). Consumer Acceptability of Crackers Produced from blend of Sprouted Pigeon Pea, Unripe Plantain and Brewers’ Spent Grain and Its Hypoglycemic Effect in Diabetic Rats. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. (10):6 322-326.
Uchegbu, N.N. and Ishiwu, C.N. (2016).Nutritional Composition of Crackers produced from Blend of Sprouted Pigeon Pea (cajanuscajan), unripe plantain (musaparasidiaca) and Brewers’ Spent Grain Flour and Blood Glucose Level Of Diabetic Rats Fed the Biscuit.International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. 10(1): 1-5
Uchegbu, N.N. and Ishiwu, C.N. (2016). Germinated Pigeon Pea (Cajanus cajan): a novel diet for lowering oxidative stress and hyperphycermia. Food Science and Nutrition. 4(5): 772-777.
Uchegbu, N.N. (2015).Antioxidant Activity of Germinated African yam Bean (Sphenostylisstenocarpa) in Alloxan Diabetic Rats. International Journal of Biological, Food, Veterinary and Agricultural Engineering. 9(3): 193-197.
Uchegbu, N.N. and Amulu, N.F. (2015). Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam bean (SphenostylisStenocarpa). International Journal of biological, Food, Veterinary and Agricultural Engineering. 9(1): 106-109
Ishiwu, C.N, Nkwo V.O, Iwouno, J.O, Obiegbuna J.E. and Uchegbu, N.N. (2014). Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour. African Journal of Food Science. 8(5): 233-238.
Ishiwu C.N., Umenwanne C.P., Obiegbuna J.E., Uchegbu N.N. (2014). Invitro Assessment of Anti-Bacterial Effect of Extracts of Ocimum Gratisimum and Carica Papaya Leaves. International Journal of Applied Science and Technology. 4(1): 171-177.
Uchegbu, N.N and Ishiwu .C.N. (2012). Effect of particle size and relative Humidity on water Activity and moisture content of stored soy flour. Journal of Environmental Management and safety. 3(6): 70 - 77.
Proceedings of the 38th Annual Conference and General Meeting of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Comparative studies on the Radial sacavenging capacity of Polyphenol Extracts from white and red varieties of Pigeon pea (cajanuscajan).
Proceedings of the 37th Annual Conference and General Meeting of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Physico-chemical and sensory properties of noodles formulated from sorghum (S. bicolor), cocoyam (Xanthosomasagittifolium), and African breadfruit (Treculia Africana) flour blends.
Proceeding of the 28th annual conference/AGN Nigeria Institute of Food Science and Technology
2025
Nigeria
Comparative study of the quality of instant yam flour produced using with white yam (Dioscorearutundata) and water yam (Diocorearutundata) at different drying temperature.
Proceeding of the 25th annual conference of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Production of Soysauce from Soybean (Glycine Max) wheat (TriticumSpp) Garlic (AllinumSativum).
Proceedings of the 16th Annual Conference of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Characteristics of porridge-type breakfast cereal product formulated from Soy bean and maize
18th International Conference on Food and Agricultural Biotechnology
2025
New York, USA.
Consumer acceptability of crackers from blend of sprouted pigeon pea, unripe plantain and Brewers’ spent grain and Its hypoglycemic effect in Diabetic rats
XIII International Conference on Probiotic and Functional Foods.
2025
Miami, USA
Antioxidant Activity of Germinated African yam Bean (Sphenostylisstenocarpa) in Alloxan Diabetic Rats
International Conference on Chemical, Food and Environmental Engineering (ICCFEE ’15).
2025
Dubia (UAE)
Effect of Germination on proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam bean (Sphenostylis Stenocarpa)
3rd International Conference and exhibition on Probiotics, Functional and Baby Foods.
2025
Hotel Royal Continental, Naples Italy.
Impact of natural antioxidant on reduction of oxidative stress in hyperglycemic rat fed per minute pigeon pea diet
18th International Conference on Food and Agricultural Biotechnology.
2025
New York, USA.
XIII International Conference on Probiotic and Functional Foods.
2025
Miami, USA
International Conference on Chemical, Food and Environmental Engineering (ICCFEE ’15)
2025
Dubia (UAE)
3rd International Conference and exhibition on Probiotics, Functional and Baby Foods.
2025
Hotel Royal Continental, Naples, Italy
Proceedings of the 38th Annual Conference and General Meeting of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Proceedings of the 37th Annual Conference and General Meeting of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Proceeding of the 28th annual conference/AGN Nigeria Institute of Food Science and Technology
2025
Nigeria
Proceeding of the 25th annual conference of the Nigeria Institute of Food Science and Technology
2025
Nigeria
Proceedings of the 16th Annual Conference of the Nigeria Institute of Food Science and Technology
2025
Nigeria