Dr. Onwurafor Eucharia Ukamaka
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Dr. Onwurafor Eucharia Ukamaka

Senior Lecturer
University of Nigeria, Nigeria

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

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Area of Interest:

Biomedical Sciences
100%
Food Technology
62%
Food and Chemical Toxicology
90%
Chemical Composition
75%
Food and Nutrition
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Onwurafor, E.U., C.I. Iloka, L.N. Iroagba, E.N. Aniagor, and C.C. Aniemena, 2023. Effect of roasted finger millet malt and vegetable juice on the composition and acceptability of processed malt drink. Pak. J. Nutr., 22: 121-127.
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  2. Onwurafor, E.U., E.O. Uzodinma, J.N. Chikwendu and O.F. Nwankwor, 2019. Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies. Int. Food Res. J., 26: 959-967.
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  3. Uzodinma, E.O., E.U. Onwurafor and L.N. Amie, 2018. Effect of processing methods on the nutritional, phytochemical and sensory properties of powdered herbal tea from bushbuck leaf (gongronema latifolium). Niger. Food J., 36: 73-82.
  4. Uchegbu, N.N., E.C. Okoli and E.U. Onwurafor, 2018. Antioxidant properties of steamed paste (moin-moin) made from sprouted pigeon pea flour as influenced by heat treatment. Am. J. Food Technol., 13: 42-47.
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  5. Onwurafor, E.U., E.C. Umego, E.O. Uzodinma and D.E. Samuel, 2017. Chemical, functional, pasting and sensory properties of sorghum-maize-mungbean malt complementary food. Pak. J. Nutr., 16: 826-834.
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  6. Uzodinma, E.O., E.U. Onwurafor and E.O. Ugwu, 2016. Quality evaluation of unripe plantain and water yam composite flours and their cooked pastes. Niger. Food J., 34: 20-30.
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  7. Obeta, N.A. and V.N. Ndukwe, 2016. Evaluation of physicochemical and sensory properties of bread samples produced from blends of rice, wheat and winter-squash seed flours. J. Home Econ. Res., 24: 75-85.
  8. Onwurafor, E.U., J.C. Onweluzo and A.M. Ezeoke, 2014. Effect of fermentation methods on chemical and microbial properties of mung bean (Vigna radiate) flour. Nig. Food J., 32: 89-96.
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  9. Onwurafor, E.U. and I.A. Enwelu, 2013. Rural women entrepreneurship in agro-food processing in enugu State, Nigeria. Int. J. Res. Appl. Nat. Social Sci., 1: 13-30.
  10. Onwurafor E.U., A.B.C. Ezeibe and F.C. Omeke, 2013. Women entrepreneurship, food processing and enterprise creation in Enugu State. Afr. J. Dev. Res. Entrepreneurship, 2: 94-98.
  11. Uvere, P.O. and E.U. Onyekwere, 2011. Effect of palm oil incorporation on the vitaminA content of maize-bambara groundnut complementary foods. Niger. J. Nutr. Sci., 32: 85-91.
  12. Onwurafor, E.U., 2011. Promoting rural entrepreneurship in food processing through entrepreneurship incubation centres – A panacea for poverty reduction and food security in nigeria. Afr. J. Entrepreneurship, 1: 122-131.
  13. 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.
  14. Uvere, P.O., E.U. Onyekwere and P.O. Ngoddy, 2010. Production of maize-bambara groundnut complementary foods fortified pre-fermentation with processed foods rich in calcium, iron, zinc and provitamin A. J. Sci. Food Agric., 90: 566-573.
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