Area of Interest:

Food Science and Technology

100%

Food Quality Control

62%

Food Microbiology

90%

Metabolism

75%

Fermentation

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
14

Abstracts
0

Selected Publications

Kale, R.V., 2022. Current Research in Food Science (Volume - 2). 1st Edn., Integrated Publications India, pp: 110.
CrossRef | Direct Link |
Ukwo, S.P., O.I. Obot and U.C. San, 2020. Proximate composition, essential and toxic elements content of bivalve shellfish from bonny estuary, Nigeria. Singapore J. Sci. Res., 10: 153-159.
CrossRef | Direct Link |
Ukwo, S.P., C. Ezeama and V.E. Ntukidem, 2020. Analysis of consumption patterns and preferences toward bivalve mollusk shellfish in the population of Niger delta, Nigeria. Trends Appl. Sci. Res., 15: 29-35.
CrossRef | Direct Link |
Inyang, U.E., H.I. Umoh and S.P. Ukwo, 2019. Effect of co-fermentation duration on the nutritional composition and anti-nutritional contents of sorghum-cowpea flours and sensory properties of their gruels. IOSR J. Environ. Sci. Toxicol. Food Technol., 13: 56-64.
Direct Link |
Ukwo, S.P., A.P. Edima-Nyah and I.I. Udo, 2018. Production of Non-Alcoholic Beverage from Roselle Calyce (Hibiscus sabdariffa): Effects of Date Fruit Extract Incorporation on Quality and Consumer Acceptability. In: Sustainable Agriculture in a Diversified Economy: Nigeria in Perspective, Ndaeyo, N.U., V.O. Ebong, I.A. Akpabio, L.I. Akpheokhai and U.R. Etuk (Eds.). Chapter 17, Molsyfem United Services, Port Harcourt, Nigeria, pp: 167-177.
Edima-Nyah, A.P., M.E. Udo and S.P. Ukwo, 2018. Extent of Processing Effect on the Proximate, Mineral and Anti-Nutrient Composition of Jackfruit (Artocarpus heterophyllus) Seed. In: Sustainable Agriculture in a Diversified Economy: Nigeria in Perspective, Ndaeyo, N.U., V.O. Ebong, I.A. Akpabio, L.I. Akpheokhai and U.R. Etuk (Eds.). Chapter 12, Molsyfem United Services, Port Harcourt, Nigeria, pp: 111-123.
Ukwo, S.P. and E.O. Umoh, 2017. Development of non-alcoholic beverage from sweet potato (Ipeoma batata) and the effect of crude spice extracts on quality and consumer acceptability. J. Scient. Eng. Res., 4: 51-57.
Direct Link |
Inyang, U.E., C.B. Udofia and S.P. Ukwo, 2017. Functional properties and quality characteristics of gluten free biscuits made from unripe banana and sweet potato composite flour supplemented with red kidney bean flour. J. Adv. Food Sci. Technol., 4: 100-108.
Direct Link |
Ukwo, S. and A. Edima-Nyah, 2016. Micronutrients and heavy metals content of refined and local table salts consumed in some Nigerian cities. Am. J. Innov. Res. Applied Sci., 2: 193-197.
Direct Link |
Edima-Nyah, A.P. and S.P. Ukwo, 2016. Quality and acceptability of biscuits produced from wheat (Triticum aestivum), banana (Musa sapientum) and cocoyam (Xanthosoma sagittifolium) flour blends. Niger. J. Agric. Food Environ., 12: 110-114.
Direct Link |
Ukwo, S.P., 2015. Physicochemical profile and sensory attributes of plain yoghurt from cow and soy milk blends. Niger. J. Agric. Food Environ., 11: 20-23.
Direct Link |
Edima-Nyah, A.P. and S.P. Ukwo, 2013. Physicochemical, bacteriological and risk-to-health analysis of drinking water quality in some oil producing areas of Akwa Ibom State, Nigeria. Internet J. Food Saf., 15: 109-114.
Direct Link |
Ukwo, S.P., N.U. Ndaeyo and E.J. Udoh, 2011. Microbiological quality and safety evaluation of fresh juices and edible ice sold in Uyo Metropolis, South-South, Nigeria. Internet J. Food Saf., 13: 374-378.
Direct Link |
Ukwo, S.P. and C.F. Ezeama, 2011. Studies on proliferation of acetic acid bacteria during soursop juice fermentaion. Internet J. Food Saf., 13: 345-350.
Direct Link |
Ukwo, S.P., N.U. Ndaeyo and C.F. Ezeama, 2010. Growth of different yeast strains during fermentation of soursop (Annona muricata) juice as influenced by acetic acid bacteria (Acetobacter aceti). Nat. Sci., 8: 285-291.
Direct Link |