Dr. Esther-Ben Ninikanwa Onyeneke

Lecturer
Department of Nutrition and Dietetics, College of Basic Medicine and Health Sciences, Imo State University, Owerri, Imo State, Nigeria

Highest Degree
Ph.D. in Food Science and Technology from Chang`an University, China

My URL
https://livedna.org/234.30555

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Area of Interest:

Food Science and Technology
Nutrition
Dietetics
Health and Nutrition
Healthy Food

Selected Publications

  1. Onyeneke, E.N. and C.N. Nwachukwu, 2019. Food, Diet and Nutrient Evaluation-An Integrated Approach. Contour Digital Publishers, Owerri, Imo State, Nigeria, ISBN: 978-2255-77-6.

  2. Onyeneke, E.B., 2019. Functional and pasting properties of products of white and yellow cassava. J. Agric. Food Sci., 17: 1-17.
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  3. Ebiringa, D.C. and E.N. Onyeneke, 2019. Proximate compositions, physicochemical and organoleptic properties of drinks produced from beetroot and roselle. J. Agric. Food Sci., 17: 38-53.
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  4. Adedokun, I.I., E.N. Onyeneke, B.C. Nwokeke, A. Obiloma and P.C. Ogbonna, 2019. Proximate composition and sensory properties of meat analogue from blends of plant protein sources of bambaranut and African breadfruit seeds'. Niger. J. Agric. Food Environ., 15: 1-6.
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  5. Ninikanwa, O.E.B., 2018. Sensory evaluation of selected products from white and yellow cassava (Manihot crantz) varieties. J. Agric. Food Sci., 16: 33-48.
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  6. Nduka, S.O., T.C. Ezeokeke and E.N. Onyeneke, 2018. Nutritional and microbiological quality of Kunun-Zaki beverage produced in Owerri Muncipal. J. Agric. Food Sci., 16: 49-64.
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  7. Adedokun, I.I., B.C. Nwokeke, E.N. Onyeneke, M. Ojukwu and I.A. Ekemenye, 2018. Bambaranut protein isolate: Effect of incorporation on nutrient content and sensory properties of enriched indigenous maize noodle ‘Kokoro’. J. Food Technol., 16: 7-13.

  8. Onyeneke, E.N., O.C. Afam-Anene and C.O. Asinobi, 2017. Food Analysis Practical Manual for Nutrition and Dietetics. Supreme Publishers, Owerri, Imo State, Nigeria, ISBN: 97897853654-8-1.

  9. Onyeneke, E.N., N.C. Ohazurike and C.N. Ubbaonu, 2017. Microbiological and sensory evaluations of selected products (garri, fufu, flour and tapioca) from white and yellow cassava varieties. Acad. J. Sci., 7: 253-268.
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  10. Onyeneke, E.N., C.O. Asinobi, O.C. Afam-Anene, P.N. Obiako-Okeke and N.M. Oly-Alawuba, 2017. Food Preparation and Recipe Development Manual for Nutrition and Dietetics. Supreme Publishers, Owerri, Imo State, Nigeria, ISBN: 978-978-53654-8-3.

  11. Onyeneke, E.N., C.A. Okorochi and K.C. Ekeogu, 2017. Acceptability, nutrient and health assurance of Zobo drink blended with fruit juices. Int. J. Entrepreneurial Dev., 1: 122-139.

  12. Onyeneke, E.N. and E.U. Nnabuo, 2017. Production and nutritional evaluation of millet-tiger nut, groundnut, Kunu-beverages flavoured with ginger and pepper fruit. Int. J. Entrepreneurial Dev., 1: 177-189.

  13. Obiakor-Okeke, P.N., B.C. Obioha and E.N. Onyeneke, 2014. Nutrient and sensory evaluation of traditional soups consumed in Igbere community in Bende local government area, Abia State, Nigeria. Int. J. Nutr. Food Sci., 3: 370-379.
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  14. Ijeoma, O., C.C. Osobie, A.E. Uzoukwu, O.N. Esther and N. Emilia, 2014. The effect of different pre-treatments on the functional properties of unripe mature green horn plantain flour (Musa paradisiaca). Nat. Prod.: Indian J., 10: 37-43.
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  15. Dike-Ndudim, J.N., R.C. Egbuobi, E.N. Onyeneke, H.I. Uduji and M.A. Nwagbaraocha et al., 2014. Microbial status of smoked fish, Scombia scombia sold in Owerri, Imo State, Nigeria. Afr. J. Clin. Exp. Microbiol., 15: 35-39.
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  16. Danbaba, N., M.N. Ukwungwu, A.T. Maji, S.A. Ndindeng, A.G. Jiya, S. Danfulani and E.N. Onyeneke, 2014. End-use quality of upland NERICA rice (Oryza sativa L) as affected by the addition of sweet cassava (low cyanide, Manihotesculenta) flour. Int. J. Agric. For., 4: 237-245.
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  17. Olawuni, I., M. Ojukwu, A. Nwakaudu, C. Ibeawuchi, N.N. Ahaotu, E.N. Onyeneke and C.O. Igboanugo, 2013. Effect of pH and temperature on functional physico-chemical properties of African yam bean (Sphenostylis stenocarpa) flour. Int. J. Agric. Food Sci., 3: 34-38.

  18. Ehirim, F.N. and E.N. Onyeneke, 2013. Physico-chemical and organoleptic properties of yoghurt manufactured with cow milk and goat milk. Acad. Res. Int., 4: 245-252.
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  19. Adedokun, I.I., S.U. Okorie, E.N. Onyeneke and S.A. Anoruo, 2013. Evaluation of yield, sensory and chemical characteristics of soft unripened cheese produced with partial incorporation of bambaranut milk. Acad. J. Food Res., 1: 14-18.
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  20. Adedokun, I.I., B.C. Nwokeke, E.N. Onyeneke and C.N. Osuji, 2013. Bambaranut: Potential source of improvement on nutritional and functional characteristics of cassava-based 'Gari' quality. Int. J. Applied Res. Technol., 2: 70-78.
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  21. Okorie, S.U. and E.N. Onyeneke, 2012. Production and quality evaluation of baked cake from blend of sweet potatoes and wheat flour. Acad. Res. Int., 3: 171-177.
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  22. Adedokun, I.I., S.U. Okorie, B.C. Nwokeke and E.N. Onyeneke, 2012. Effect of Aframomum danielli and black pepper crude extracts on physico-chemical and sensory properties of Kunun-zaki during storage. J. Food Technol., 10: 97-102.
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  23. Adedokun, I.I. and E.N. Onyeneke, 2011. Evaluation of nutritional properties and storage stability of milk analogue produced from soybean and coconut extract blends. Int. J. Trop. Agric. Food Syst., 5: 89-94.

  24. Nwanekezi, E.C., C.M. Osuji and E.N. Onyeneke, 2010. Brewery and Beverage Technology. 2nd Edn., Supreme Publishers, Owerri, Imo State, Nigeria.
Member since October, 2019