Author

Mbaeyi Nwaoha

Observed name: Nwaoha, Mbaeyi

Institution: University of Nigeria

Observed institution: University of Nigeria

OpenAlex ID: A5064715980

Production of oleoresin from ginger (Zingiber officinale) peels and evaluation of its antimicrobial and antioxidative properties

2013 · Mbaeyi Nwaoha, Elizabeth I, et al. · African Journal of Microbiology Research · 24

Quality evaluation of prawn crackers produced from blends of prawns and cassava (Manihot esculenta), pink and orange fleshed sweet potato (Ipomoea batatas (L) Lam) starches

2016 · Mbaeyi Nwaoha · African Journal of Food Science and Technology · 9

Production and evaluation of yoghurt flavoured with fresh and dried cashew (Anacardium occidentale) apple pulp

2015 · Mbaeyi Nwaoha · African Journal of Food Science and Technology · 5

Production and Quality Assessment of Gluten-free and Nutrient-dense Biscuit from Acha, Pigeon Pea and Sweet Potato Blends

2015 · Mbaeyi Nwaoha · International Journal of Food and Nutritional Science · 3

Storage studies of table wine produced from African bush mango (Irvingia gabonensis) and watermelon (Citrullus lanatus) blends

2016 · Mbaeyi Nwaoha, I E, et al. · African Journal of Food Science and Technology · 2

Effect of fermentation time on the nutritional, phytochemical and microbiological quality of “Ukwa bekee” (Artocarpus communis) leaf extracts

2016 · Nwaoha, Mbaeyi

Production and Evaluation of Flavored Yoghurt From Graded Levels Od Soursop (annona Muricata) Pulp

2014 · Mbaeyi Nwaoha, K S Ekere

Works count: 7

Citation count: 43

H-index: 3

I10-index: 1