Dr. Ifeoma Elizebeth I. Nwaoha
My Social Links

Dr. Ifeoma Elizebeth I. Nwaoha

Senior Lecturer
University of Nigeria, Nigeria

Highest Degree
Ph.D. in Food and Industrial Microbiology from University of Nigeria, Nigeria

Share this Profile

Area of Interest:

Food Science and Technology
100%
Food Biotechnology
62%
Food Microbiology
90%
Food Nutrition
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
1
Articles
50
Abstracts
67

Selected Publications

  1. Mbaeyi-Nwaoha, I.E., E. Ani and N.C. Okoronkwo, 2021. Toxicity of soursop leaf powder and its relevance in determining the micronutrient status in formulated complementary food. J. Life Bio Sci. Res., 2: 19-25.
    CrossRef  |  Direct Link  |  
  2. Uzodinma, E.O., I.E. Mbaeyi-Nwaoha, E.U. Onwurafor and C.E. Ochulor, 2020. Influence of pasteurization on the quality of pineapple, watermelon and banana pulps-based smoothie flavoured with coconut milk. Am. J. Food Sci. Technol., 8: 99-105.
    CrossRef  |  Direct Link  |  
  3. Uzodinma, E.O., I.E. Mbaeyi-Nwaoha and E.U. Onwurafor, 2020. Suitability of bacterial fermentation and foil packaging of condiment from African mesquite (Prosopis africana) seeds for nutritional retention and commercialization. Afr. J. Microbiol. Res., 14: 340-348.
    CrossRef  |  Direct Link  |  
  4. Muotolu, U.F. and I.E. Mbaeyi-Nwaoha, 2020. Quality assessment of formulated table wine from blends of starfruit (Averrhoa carambola) and peter mango (Mangifera indica) fruits. Am. J. Food Sci. Technol., 8: 211-225.
    CrossRef  |  Direct Link  |  
  5. Onuh, F.A., I.E. Mbaeyi-Nwaoha and J.C. Ani, 2019. Evaluation of the hypoglycemic potentials and glycemic index of ready-to-eat breakfast products using animal bioassay. Am. J. Food Sci. Technol., 7: 161-168.
    CrossRef  |  Direct Link  |  
  6. Mbaeyi-Nwaoha, I.E. and A.M. Ezeoke, 2019. Production and quality evaluation of yoghurt enriched with two accessions of passion fruits (Passiflora edulis F. flavicarpa). Asian Food Sci. J., Vol. 10. 10.9734/afsj/2019/v10i130023.
    CrossRef  |  Direct Link  |  
  7. Aniagor, E.N., T.M. Okonkwo, C.B. Nweze and I.E. Mbaeyi-Nwaoha, 2019. Incidence of heavy metals (Pb, Cu, Zn) in fish species in Afikpo North local government area of Ebonyi State. Am. J. Food Sci. Technol., 7: 133-136.
    CrossRef  |  Direct Link  |  
  8. Mukti, R.P., R. Neeta, K.S. Anil, A. Sameer and P. Bijaya, 2018. Effect of processing methods on the chemical composition and microbiological quality of vegetable drink extract of African bush mango (Lrvingia gabonensis). Afr. J. Microbiol. Res., 12: 426-432.
    CrossRef  |  Direct Link  |  
  9. Mbaeyi-Nwaoha, I.E. and J.E. Odo, 2018. Production and evaluation of breakfast cereals from blends of acha, mung bean and orange fleshed sweet potato. Afr. J. Food Sci. Technol., 9: 65-73.
    CrossRef  |  Direct Link  |  
  10. Mbaeyi-Nwaoha, I.E. and C.I. Ugwu, 2018. Production and evaluation of pasta (noodles) from rice, cowpea and orange-fleshed sweet potato flour blends. Asian Food Sci. J., Vol. 4. 10.9734/AFSJ/2018/43115.
    CrossRef  |  Direct Link  |  
  11. Mbaeyi-Nwaoha, I.E., C.L. Nnagbo, C.M. Obodoechi, B.C. Nweze and T.M. Okonkwo, 2017. Production and evaluation of yoghurt contained local stabilizers-Brachystegia eurycoma ('Achi') and Detarium microcarpuim ('Ofo'). Int. J. Biotechnol. Food Sci., 5: 23-31.
    Direct Link  |  
  12. Mbaeyi-Nwaoha I.E., L.C. Umeh, C.J. Igbokwe, C.M. Obodoechi and N.C. Okoronkwo, 2017. Production and quality evaluation of flavoured yoghurt from graded levels of sweet variety of African bush mango “Ugiri” (Irvingia gabonensis) juice and pulp. Food Sci. Technol., 5: 56-69.
    CrossRef  |  Direct Link  |  
  13. Igbokwe, C.J., P.I. Akubor and I.E. Mbaeyi-Nwaoha, 2017. Effect of steam blanching and sulphiting on the antidiabetic potentials of aerial yam (D. bulbifera) amala flour fed alloxan induced diabetic rats. Food Sci. Technol., 5: 80-85.
    CrossRef  |  Direct Link  |  
  14. Uzodinma, E.O., A.U. Ofoefule and I.E. Nwaoha, 2016. Assessment of biogas potentials of blends of orange (Citrus sinensis) peels with selected food wastes. J. Renew. Altern. Energy Technol., 2: 22-31.
    Direct Link  |  
  15. Mbaeyi-Nwaoha, I.E. and U.F. Muotolu, 2016. Effect of fermentation time on the nutritional, phytochemical and microbiological quality of “Ukwa bekee” (Artocarpus communis) leaf extracts. Innovare J. Life Sci., 4: 1-13.
  16. Mbaeyi-Nwaoha, I.E. and R.O. Ezeigwe, 2016. Effect of types of packaging materials on the physiochemical and microbiological characteristics of African bush mango-soursop fruit bar during storage. Innovare J. Food Sci., 4: 1-10.
  17. Mbaeyi-Nwaoha, I.E. and R.C. Itoje, 2016. Quality evaluation of prawn crackers produced from blends of prawns and cassava (Manihot esculenta), pink and orange fleshed sweet potato (Ipomoea batatas (L) Lam) starches. Afr. J. Food Sci. Technol., 7: 66-85.
    Direct Link  |  
  18. Mbaeyi-Nwaoha, I.E. and N.O. Uchendu, 2016. Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara). J. Food Sci. Technol., 53: 50-70.
    CrossRef  |  Direct Link  |  
  19. Mbaeyi-Nwaoha, I.E. and F.C. Obetta, 2016. Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends. Afr. J. Food Sci., 10: 143-156.
    Direct Link  |  
  20. Mbaeyi-Nwaoha, I.E. and B.I. Okorie, 2016. Storage studies of table wine produced from African bush mango (Irvingia gabonensis) and watermelon (Citrullus lanatus) blends. Afr. J. Food Sci. Technol., 7: 13-26.
    Direct Link  |  
  21. Igbokwe, C.J., P.I. Akubor and I.E. Mbaeyi-Nwaoha, 2016. Effect of processing on the chemical composition, phytochemical contents and functional properties of yellow fleshed aerial yam (Dioscorea bulbifera) flour. Innovare J. Food Sci. Technol., 4: 1-4.
  22. Mbaeyi-Nwaoha, I.E., P.C. Egbo, E.C. Omah and G.I. Davidson, 2015. Production and quality assessment of gluten-free and nutrient-dense biscuit from acha, pigeon pea and sweet potato blends. Int. J. Food Nutr. Sci., 2: 1-11.
    CrossRef  |  Direct Link  |  
  23. Mbaeyi-Nwaoha, I.E. and L.C. Iwezor-Godwin, 2015. Production and evaluation of yoghurt flavoured with fresh and dried cashew (Anacardium occidentale) apple pulp. Afr. J. Food Sci. Technol., 6: 234-246.
    Direct Link  |  
  24. Mbaeyi-Nwaoha, I.E. and C.N. Ajumobi, 2015. Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata). J. Food Sci. Technol., 52: 105-116.
    CrossRef  |  Direct Link  |  
  25. Nwanya, S.C., C.B. Okonkwo and I.E. Nwaoha, 2014. Effect of blend ratio on thermo-physical and sensory characteristics of composite wheat, cassava and soy bread. Niger. J. Technol., 33: 184-191.
    CrossRef  |  Direct Link  |  
  26. Mbaeyi-Nwaoha, I.E. and K.S. Ekere, 2014. Production and evaluation of flavored yoghurt from graded levels of soursop (Annona muricata) pulp. Innovare J. Food Sci., 2: 14-21.
  27. Mbaeyi-Nwaoha, I.E. and C.P. Onwuka, 2014. Comparative evaluation of antimicrobial properties and phytochemical composition of Artocarpus altilis leaves using ethanol, n-hexane and water. Afr. J. Microbiol. Res., 8: 3409-3421.
    Direct Link  |  
  28. Mbaeyi-Nwaoha, I.E., G.I. Okafor and O.V. Apochi, 2013. Production of oleoresin from ginger (Zingiber officinale) peels and evaluation of its antimicrobial and antioxidative properties. Afr. J. Microbiol. Res., 7: 4981-4989.
    Direct Link  |  
  29. Mbaeyi-Nwaoha, I.E. and V.N. Emejulu, 2013. Evaluation of phytochemical composition and antimicrobial activity of sweet potato (Ipomoea batatas) leaf. Pak. J. Nutr., 12: 575-586.
    CrossRef  |  Direct Link  |  
  30. Mbaeyi-Nwaoha, I.E. and J.C. Onweluzo, 2013. Functional properties of sorghum (S. bicolor L.)-pigeonpea (Cajanus cajan) flour blends and storage stability of a flaked breakfast formulated from blends. Pak. J. Nutr., 12: 382-397.
    CrossRef  |  Direct Link  |  
  31. Mbaeyi-Nwaoha, I.E. and C.U. Iroegbu, 2013. Incidence of Faecal coliforms isolated from different foods sold locally in Nsukka, Enugu State. Bio-Research, 11: 825-833.
    Direct Link  |  
  32. Mbaeyi-Nwaoha, I.E. and O.G. Nwachukwu, 2012. Production and evaluation of yoghurt flavoured with beetroot (Beta vulgaris L.). J. Food Sci. Eng., 2: 583-592.
  33. Mbaeyi-Nwaoha, I.E. and N.I. Egbuche, 2012. Microbiological evaluation of sachet water and street-vended yoghurt and “Zobo” drinks sold in Nsukka metropolis. Int. J. Biol. Chem. Sci., 6: 1703-1717.
    CrossRef  |  Direct Link  |  
  34. Mbaeyi, I.E., J.C. Ogbonna and N.D. Onwuka, 2012. Microbiological screening of a starter culture of probiotic status from formulated non-dairy yoghurt analogue from natural fermentation of soymilk-achamilk blends. Bio-Research, 9: 806-818.
    Direct Link  |  
  35. Odigbo, G.O., I. Mbaeyi, E.U. Onwurafor and A.I. Ikeme, 2011. Ascorbic acid degradation, hexanal formation and stability of kilishi, during storage. Savannah J. Agric., 6: 11-18.
  36. Mbaeyi, I.E. and L.C. Anyanwu, 2010. Production and evaluation of yoghurt flavoured with solar-dried bush mango (Irvingia gabonensis) pulp. Agro-Sci.: J. Trop. Agric. Food Environ. Extens., 9: 137-146.
    CrossRef  |  Direct Link  |  
  37. Mbaeyi, I.E. and J.C. Onweluzo, 2010. Effect of sprouting and pregelatinization on the composition and sensory properties of flaked breakfast cereal produced from sorghum-pigeon pea blends. Agro-Sci.: J. Trop. Agric. Food Environ. Extens., 9: 184-192.
    CrossRef  |  Direct Link  |  
  38. Mbaeyi, I.E. and J.C. Onweluzo, 2010. Effect of sprouting and pre-gelatinization on the physicochemical properties of sorghum-pigeon pea composite blend used for the production of breakfast cereal. Agro-Science: J. Trop. Agric. Food Environ. Extens., 9: 8-17.
    Direct Link  |  
  39. Uzodinma, E.O., A.U. Ofoefule, J.I. Eze, I. Mbaeyi and N.D. Onwuka, 2008. Effect of some organic wastes on the biogas yield from carbonated soft drink sludge. Scient. Res. Essays, 3: 401-405.
    Direct Link  |