Mr. Francis Anosike Chidi
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Mr. Francis Anosike Chidi

Lecturer
Federal University Ndufu-Alike Ikwo, Nigeria


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

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Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Food Nutrition
90%
Food Quality
75%
Production
55%

Research Publications in Numbers

Books
0
Chapters
1
Articles
11
Abstracts
5

Selected Publications

  1. Chidi, A.F., N.K. Ekene, E. Francis, N.F. Nwalo and N.S. Theophilus, 2020. Chemical, pasting and sensory characteristics of Ukpo oka-a steamed maize pudding formulated from maize and African yam bean flour. Asian J. Dairy Food Res., 39: 73-78.
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  2. Anosike, F.C., K.E. Nwagu, N.F. Nwalo, O.J. Ikegwu, G.N. Onyeji, E.N. Enwere and S.T. Nwoba, 2020. Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours. Legume Sci., 10.1002/leg3.62.
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  3. Onyeneke, R.U., M.U. Amadi and F.C. Anosike, 2019. Biofortification in Nigeria: A systematic review. AIMS Agric. Food, 4: 892-906.
  4. Onyeneke, R.U., C.A. Nwajiuba, C.O. Igberi, M.U. Amadi and F.C. Anosike et al., 2019. Impacts of caregivers' nutrition knowledge and food market accessibility on preschool children’s dietary diversity in remote communities in Southeast Nigeria. Sustainability, Vol. 11. 10.3390/su11061688.
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  5. Chidi, A.F., N.K. Ekene, E. Francis, N.F. Nwalo, N.S. Theophilus, O.R. Nkechinyere and E.E. Nwakaego, 2019. Proximate composition and sensory properties of Ukpo oka: A steamed maize pudding formulated from maize and African yam bean flour. Pak. J. Nutr., 18: 795-799.
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  6. Iheanacho, S.C., S.A. Nworu, E.O. Ogueji, I. Nnatuanya and C.E. Mbah et al., 2017. Comparative assessment of proximate content and organoleptic quality of African catfish (Clarias gariepinus) processed by smoking and solar drying methods. Afr. J. Agric. Res., 12: 2824-2829.
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  7. Ogueke, C.C., F. Anosike and C.I. Owuamanam, 2015. Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach. Niger. Food J., 33: 61-66.
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