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Innocent Nwazulu Okwunodulu

Observed names: I. N. Okwunodulu, I.N. Okwunodulu, Innocent N Okwunodulu, Innocent N. Okwunodulu, Innocent Nwazulu Okwunodolu, Innocent Okwunodulu, Nwazulu Innocent Okwunodulu, Okwunodulu I.N., Okwunodulu IN, Okwunodulu Nwazulu Innocent
ORCID: 0000-0003-4156-8148
Observed ORCID: 0000-0003-4156-8148
OpenAlex ID: A5068136164
Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
2019 · A.N. Ukom, E.C. Adiegwu, et al. · Scientific African · 29
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Proximate Quantification and Sensory Assessment of Moi-Moi Prepared from Bambara Nut and Cowpea Flour Blends
2019 · Innocent N. Okwunodulu, Grace C. Peter, et al. · Asian Food Science Journal · 13
Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes
2024 · I.N. Okwunodulu, G.N. Egbuta, et al. · Food Chemistry Advances · 11
Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding
2019 · Okwunodulu Nwazulu Innocent, Eze Nkechinyere Lucy, et al. · World Journal of Food Science and Technology · 9
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Calcium and phosphorous insight of local chicken, broiler and old layer bones and their ratios for optimal bone health and development
2022 · I.N. Okwunodulu, M.C. Daniel, et al. · Food Chemistry Advances · 8
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Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata)
2019 · Innocent Nwazulu Okwunodulu, Chinaza Nwaorienta, et al. · Acta Scientifci Nutritional Health · 8
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Functional combo juice drink from ginger, garlic turmeric and pine apple juice blends: Bioactive compounds, anti-oxidant activity, physicochemical elucidation and their sensorial expectations
2023 · I.N. Okwunodulu, V.N. Obioma, et al. · Food Chemistry Advances · 7
Proximate Composition and Consumers’ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used
2022 · Innocent Nwazulu Okwunodulu, Judith Ucheoma Iloka, et al. · Turkish Journal of Agriculture - Food Science and Technology · 7
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Rheological behaviour of fortified soymilk from sprouted soybean for complementary feeding: a response surface analysis
2015 · I. N. Okwunodulu, K. S. Abasiekong · Journal of Molecular Studies and Medicine Research · 7
Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana)
2021 · Innocent Okwunodulu, Stella Chikezie, et al. · Croatian Journal of Food Science and Technology · 6
Functional properties of uda ( Xylopia aethiopica) and uziza (Piper guineenses) spiced akamu powder correlated with the paste proximate composition intended for Nigerian postnatal mothers
2023 · Innocent N. Okwunodulu, Anselm U. Onwuzuruike, et al. · Cogent Food & Agriculture · 5
Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food
2019 · Innocent N. Okwunodulu, Daniel M. Uluocha, et al. · Sustainable Food Production · 5
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Micronutrient evaluation of fortified soymilk from sprouted whole soybean for complementary feeding using response surface methodology
2015 · I. N. Okwunodulu, M. O. Iwe · Journal of Molecular Studies and Medicine Research · 5
Reproducibility of nutrient intake estimated by three-day 24-hour dietary recall of middle-aged subjects for 6 month intervals
2003 · Mee‐Sook Lee, Woo MeeKyung, et al. · Journal of Community Nutrition · 5
Influence of Meat Type on Processed Meat (kilishi) Quality
2022 · Uzochukwu Onwuzuruike, Joel Ndife, et al. · FUDMA Journal of Sciences · 4
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Nutritional properties of indigenous fermented condiment (ogiri) produced from partial substitution of castor oil bean (Ricinus communis) with soybean (Glycine max) seeds
2021 · I.N. Okwunodulu, E. F Agha · Nigerian Journal of Biotechnology · 4
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Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage
2021 · Innocent Nwazulu Okwunodulu, Anselm Uzochukwu Onwuzurike, et al. · Turkish Journal of Agriculture - Food Science and Technology · 3
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Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria
2021 · Okwunodulu Nwazulu Innocent, Ogu Ukamaka Rosemary, et al. · World Journal of Food Science and Technology · 3
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Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones
2021 · Okwunodulu Nwazulu Innocent, Omaka, Malachy, et al. · International Journal of Food Science and Biotechnology · 3
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Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash
2022 · Innocent Okwunodulu, Moudlyn Oriala, et al. · Indonesian Food Science and Technology Journal · 2
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Physicochemical, Atwater Factor and Acceptability Changes of Moi-Moi Prepared from Cowpea (Vigna unguiculate (L) Walp) as a Function of White Maize Substitution
2021 · Innocent N. Okwunodulu, C. Chisom Osuagwu, et al. · Sustainable Food Production · 2
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Utilization of Organic Wastes in the Production of Biofertilizer (by Vermicompost using Eisenia fetida Earthworm) with Analysis of their Micro and Macro Mineral Nutrient and their Effects on Growth Rate of Fruited Pumpkin (Telfairia occidentalis) and Spinach (Spinacia oleracea)
2020 · Obianuju Ozioma Ezeorji, Arinze Jude Chinweuba, et al. · Acta Scientifci Nutritional Health · 2
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Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts
2018 · Innocent N. Okwunodulu, S.C. Ukeje · Sustainable Food Production · 2
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Nutrient exploration and heavy metal risk assessment of baby milk and infant formulae sold within Umuahia metropolis, Nigeria
2026 · Maryann Nkoli Mgbemena, Innocent Nwazulu Okwunodulu, et al. · Scientific Reports · 1
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Proximate, antinutritional and characterization of volatile components of African yam bean (Sphenostylis stenocarpa) flour
2025 · M.C. Ojinnaka, H.O. Okudu, et al. · Food and Humanity · 1
Works count: 48
Citation count: 162
H-index: 7
I10-index: 3
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