Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach by Ogueke, C.C., Anosike, F., Owuamanam, C.I.

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Probiotics and Prebiotics: Unfolding Prospects for Better Human Health by Ogueke, C.C., Owuamanam, C.I., Ihediohanm, N.C., Iwouno, J.O.

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Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process by Ahaotu, I, Ogueke, C C, Owuamanam, C I, Ahaotu, N N, Nwosu, J N

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Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time by Owuamanam, C.I., Iwouno, J.O., Ihediohanm, N.C., Barber, L.I.

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Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours by Nwanekezi, E.C., Owuamanam, C.I., Ihediohanm, N.C., Iwouno, J.O.

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Ugba, the fermented African oilbean seeds; its production, chemical composition, preservation, safety and health benefits by Ogueke, C C, Nwosu, J N, Owuamanam, C I, Iwouno, J N

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Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation by Owuamanam, C.I., Ogueke, C.C., Achinewhu, S.C., Barimalaa, I.S.

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