Dr. Laura Chioma Okpala

Senior Lecturer
Ebonyi State University, Nigeria

Highest Degree
Ph.D. in Food Science and Processing from Ebonyi State University, Nigeria

My URL
https://livedna.org/234.31042

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Area of Interest:

Food Science and Technology
Food Bio-Safety
Food Nutrition
Food Analysis
Health and Nutrition

Selected Publications

  1. Okpala, L.C. and P.I. Ofoedu, 2018. Quality characteristics of cookies produced from sweet potato and wheat flour blend fortified with brewer’s spent grain flour. Curr. Res. Nutr. Food Sci. J., 6: 113-119.
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  2. Okpala, L.C., L. Egbadon, S Okoye, 2016. Physicochemical and protein quality of noodles made with wheat and okara flour blends. Pak. J. Nutr., 15: 829-836.
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  3. Okpala, L.C. and P.N. Egwu, 2015. Utilisation of broken rice and cocoyam flour blends in the production of biscuits. Nig. Food J., 33: 8-11.
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  4. Okpala, L.C. and M.N. Akpu, 2014. Effect of orange peel flour on the quality characteristics of bread. Curr. J. Applied Sci. Technol., 4: 823-830.
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  5. Okpala, L.C. and E.C. Okoli, 2014. Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology. J. Food Sci. Technol., 51: 2671-2677.
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  6. Okpala, L.C. and C.A. Ekechi, 2014. Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves. Food Sci. Nutr., 2: 664-668.
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  7. Okpala, L.C. and O.O. Ekwe, 2013. Nutritional quality of cookies produced from mixtures of fermented pigeon pea, germinated sorghum and cocoyam flours. Eur. J. Food Res. Rev., 3: 38-49.

  8. Okpala, L.C. and J.I. Okponibuot, 2013. Breakfast habits of Ebonyi State University students. Nig. J. Nutr. Sci., 34: 122-126.

  9. Okpala, L.C. and G.I. Gibson-Umeh, 2013. Physicochemical properties of mango seed flour. Nig. Food J., 31: 23-27.
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  10. Okpala, L., E. Okoli and E. Udensi, 2013. Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Sci. Nutr., 1: 8-14.
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  11. Okpala, L.C., 2012. The role of breakfast in maintaining good health. NIFST Food Forum, 11: 40-41.

  12. Okpala, L.C. and E.C. Okoli, 2012. Optimization of composite flour biscuits by mixture response surface methodology. Food Sci. Technol. Int., 19: 343-350.
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  13. Okpala, L.C. and V.A. Chinyelu, 2011. Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends. African J. Food Agric. Nutr. Dev., 11: 5431-5443.
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  14. Okpala, L.C. and E.C. Okoli, 2011. Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends. Afr. J. Biotechnol., 10: 433-438.
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  15. Okpala, L.C., 2010. Hydration kinetics and textural properties of pigeon peas (Cajanus cajan). Nig. Food J., 28: 349-356.
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  16. Okpala, L.C. and E.C. Okoli, 2010. Use of mixture response surface methodology in predicting the proximate composition of biscuits, produced from cocoyam, pigeon pea and sorghum flour blends. Nig. Food J., 28: 249-264.

  17. Udensi, E.A., L.C. Okpala and F.C. Ngwoke, 2009. Physical and chemical evaluation of borehole samples in Abakaliki metropolis and environs. J. Sci. Technol., 15: 1-10.

  18. Okpala, L.C., G.I. Gibson-Umeh, P.O. Mgbebu and P.T. Onyekwelu, 2009. Physicochemical, rheological and sensory properties of “Okpa” premix. J. Food Fibre Prod., 2: 513-518.

  19. Udensi, E.A., E.A. Udeogu and L.C. Okpala, 2008. Physical and sensory properties of sweet potato starch noodles prepared with piston-like machine. J. Food Fibre Prod., 1: 12-17.

  20. Okpala, L.C. and E.C. Eze, 2008. Effect of processing on the physicochemical properties of taro variety of cocoyam flour soup thickener. J. Sci. Agric. Food Technol. Environ., 8: 1-3.

  21. Mamah, L.O.E., 2001. Functional properties of raw and processed pigeonpea (Cajanus cajan) flour. Int. J. Food Sci. Nutr., 52: 343-346.
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  22. Igboeli, L.C., E.O.H. Addy and L.I. Salami, 1997. Effects of some processing techniques on the antinutrient contents of baobab seeds (Adansonia digitata). Bioresour. Technol., 59: 29-31.
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  23. Addy, E.O.H., L.I. Salami, L.C. Igboeli and H.S. Remawa, 1995. Effect of processing on nutrient and antinutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata). Plant Food Hum. Nutr., 48: 113-117.
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