Mr. Francis Anosike Chidi
LecturerFederal 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:
Selected Publications
- 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.
Direct Link | - 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.
CrossRef | Direct Link | - Onyeneke, R.U., M.U. Amadi and F.C. Anosike, 2019. Biofortification in Nigeria: A systematic review. AIMS Agric. Food, 4: 892-906.
- 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
Direct Link | - 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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