Dr. Nneka Nkechi Uchegbu
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Dr. Nneka Nkechi Uchegbu

Lecturer
University of Nigeria, Nigeria

Highest Degree
Ph.D. in Food Science and Processing from Enugu State University of Science and Technology, Nigeria

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Area of Interest:

Biomedical Sciences
100%
Food Biochemistry
62%
Gross Anatomy
90%
Food Nutrition
75%
Food Biotechnology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Onuoha, N.L., N.N. Uchegbu, I.F. Asogwa and N.F. Amulu, 2021. Actualizing sustainable development goal using meal replacement diet to improve health status. Pak. J. Nutr., 20: 135-140.
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  2. Amulu, N.F., C.N. Ude, P.E. Amulu and N.N. Uchegbu, 2017. Effects of temperature and enzyme concentration on quality of pineapple and pawpaw blended juice. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 11: 703-707.
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  3. Uchegbu, N.N., 2016. Effect of heat on antioxidants, its activity and acceptability of biscuit made from germinated pigeon pea flour. Int. J. Food Sci. Nutr., Vol. 1. .
  4. 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. World Acad. Sci. Eng. Technol.: Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 10: 374-378.
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  5. Uchegbu, N.N., 2016. Comparative studies on the radical scavenging capacity of polyphenol extracts from white and red varieties of pigeon pea (Cajanuscajan). Int. J. Food Sci. Nutr., 1: 39-41.
  6. Uchegbu, N.N. and C.N. Ishiwu, 2016. Nutritional composition of crackers produced from blend of sprouted pigeon pea (Cajanus cajan), unripe plantain (Musa parasidiaca) and brewers' spent grain flour and blood glucose level of diabetic rats fed the biscuit. World Acad. Sci. Eng. Technol.: Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., Vol. 10. .
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  7. Uchegbu, N.N. and C.N. Ishiwu, 2016. Germinated pigeon pea (Cajanus cajan): A novel diet for lowering oxidative stress and hyperglycemia. Food Sci. Nutr., 4: 772-777.
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  8. Uchegbu, N.N., 2015. Antioxidant activity of germinated African yam bean (Sphenostylis stenocarpa) in alloxan diabetic rats. World Acad. Sci. Eng. Technol.: Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 9: 239-243.
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  9. Uchegbu, N.N. and N.F. Amulu, 2015. Effect of germination on proximate, available phenol and flavonoid content, and antioxidant activities of African yam bean (Sphenostylis stenocarpa). Food Biot. Eng., 9: 106-109.
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  10. Ishiwu, C.N., V.O. Nkwo, J.O. Iwouno, J.E. Obiegbuna and N.N. Uchegbu, 2014. Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour. Afr. J. Food Sci., 8: 233-238.
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  11. Ishiwu, C.N., C.P. Umenwanne, J.E. Obiegbuna and N.N. Uchegbu, 2014. In vitro assessment of anti-bacterial effect of extracts of Ocimum gratisimum and Carica papaya leaves. Int. J. Applied Sci. Technol., 4: 171-177.
  12. Uchegbu, N.N. and C.N. Ishiwu, 2012. Effect of particle size and relative humidity on water activity and moisture content of stored soy flour. J. Environ. Manage. Safety, 3: 70-77.
  13. Ike-Anikwe, R.C. and N.N. Uchegbu, 2008. Food Packaging (An Advanced Approach). Zik-Chuks Press, Enugu.