Search Results - "Mbaeyi-Nwaoha, Ifeoma Elizabeth"

Effect of the Inclusion of Scent (Ocimum gratissimum) and Mint Leaves (Mentha spp.) in Herbal Yogurt.

Authors: Mbaeyi-Nwaoha, Ifeoma Elizabeth Vivian, Chikezie Oluchi Helen, Onyeaka et al.

Source: Journal of Food Processing & Preservation. 8/13/2025, Vol. 2025, p1-14. 14p.

Subjects: Yogurt, Mints (Plants), Food composition, Analytical chemistry, Phytochemicals, Basil, Microbiology, Sensory evaluation

Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms.

Authors: Nwankwegu, Rita Ogodo Mbaeyi-Nwaoha, Ifeoma Elizabeth

Source: Toros University Journal of Food, Nutrition & Gastronomy. 2024, Vol. 3 Issue 2, p113-128. 16p.

Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale).

Authors: Mbaeyi-Nwaoha, Ifeoma Elizabeth Uzoigwe, Augustina Chinechendu Onyeaka, Helen et al.

Source: Journal of Food Quality. 10/21/2024, Vol. 2024, p1-13. 13p.

Subjects: Ginger, Lactic acid bacteria, Garlic, Enriched foods, Dairy products, Yogurt

Toxicity of Soursop Leaf Powder and Its Relevance in Determining The Micronutrient Status in Formulated Complementary Food.

Authors: Mbaeyi-Nwaoha, Ifeoma Elizabeth Ani, Ebere Perpetua Okoronkwo, Ngozi Chioma

Source: Journal of Life & Bio-Sciences Research (JLBSR). 2021, Vol. 2 Issue 1, p19-25. 7p.