Thomas M. Okonkwo

Thomas M. Okonkwo
University of Nigeria | UNN · Department of Food Science and Technology

About

34
Publications
8,785
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173
Citations
Citations since 2017
24 Research Items
107 Citations
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20172018201920202021202220230510152025
20172018201920202021202220230510152025
20172018201920202021202220230510152025

Publications

Publications (34)
Article
Full-text available
Abstract The aim of this paper was to review the use of cereal flours and egg in the production of extruded foods. This review paper focused on literature that has to do with extruded products containing raw materials of animal origin especially egg. Some researchers have attributed some benefits to egg such as being a perfect food, having some ant...
Conference Paper
Full-text available
The objective of this research was to produce antioxidant-rich extrudate from whole wheat flour and chicken egg. Antioxidants help in the management of certain chronic diseases such as diabetes, cardiovascular diseases, aging and cancer. Wheat and chicken egg contain antioxidants, therefore a snack product from the combination of both delivered a v...
Conference Paper
Full-text available
pH is a component of food quality. There are subjective and objective aspects of food quality. The objective aspect uses instrumentation (e.g pH meter). Food quality is influenced by pH, storage and processing as a result of some reactions (chemical, microbial, enzymatic). The major reason for monitoring food pH is to evaluate the safety of the foo...
Conference Paper
Full-text available
The aim of this paper was to review literature on the definition and components of food quality. Food quality refers to those quality attributes of food which makes the food acceptable to consumers. Consumers are the main arbiters of food quality. These attributes may be external, such as colour or internal, such as chemical. Food quality is usuall...
Conference Paper
Full-text available
Antioxidants help in the prevention and management of chronic diseases such as diabetes, cardiovascular diseases and aging which have been attributed to oxidative stress caused by free radicals released in the body during metabolic processes. Chicken egg has been reported to possess antioxidant capacity to fight against these free radicals. Whole w...
Thesis
Full-text available
The study was to produce and evaluate the quality characteristics and storage stability of extruded snacks from chicken egg and whole wheat flour. Egg whites were separated from the egg yolk for samples requiring either egg yolk or egg white using an egg separator. The whole wheat flour and raw whole egg or raw egg yolk or raw egg white were mixed...
Conference Paper
Full-text available
Snacks without nutritional benefit is regarded as junk and eating of such snack is unhealthy as it can lead to heart diseases, abnormally high blood pressure and excessive body fat. Snack can also be made to be rich in nutrient depending on the preferences of the producer and/or consumer as the case may be. Egg is a much better option for complemen...
Conference Paper
Full-text available
The objective of this research was to evaluate the microstructural changes resulting from extrusion of whole wheat flour.
Article
Full-text available
The aim of this paper was to review the literature on the antioxidant properties of egg and processed eggs. One of the important biological functions of egg is dietary antioxidant. Bioactive peptides from egg have been shown to prevent some chronic diseases such as diabetes, cancer and age related macular degenerative conditions which have been ass...
Conference Paper
Full-text available
The aim of this paper was to review literature on the use of cereal flours and animal protein sources in the production of extruded foods to combat protein malnutrition. Extrusion cooking has been extensively used in the production of snacks, pet treats, breakfast cereals and sometimes beverages and instant powders. Most extruded foods are cereal-b...
Article
Full-text available
Raw seeds of Achi(Brachystegia eurycoma) and Ofor (Detarium microcarpum) were purchased from Ekeonunwa market, Owerri, Imo State, Nigeria and processed into flours. Hydrocolloids from flours of Achi and Ofor were defatted with n-hexane (50g/250ml at 26±2°C) dispersed indistilled water (10g/250ml), centrifuged (1250rpm/30mins and 1500rpm/30mins for...
Article
Full-text available
There is an increasing trend in yoghurt consumption due to the health benefits from the gut bacteria present in yoghurt. However, there is need to evaluate other inexpensive nutrient sources such as spices (turmeric) which contain a lot of phytochemicals to make yoghurt more nutritious. Fresh turmeric rhizome was sorted, washed, peeled and milled....
Article
EFFECT OF THE INCORPORATION OF GRADED LEVELS OF TURMERIC (Curcuma longa) ON DIFFERENT QUALITIES OF STIRRED YOGHURT ABSTRACT There is an increasing trend in yoghurt consumption due to the health benefits from the gut bacteria present in yoghurt. However, there is need to evaluate other inexpensive nutrient sources such as spices (turmeric) which co...
Conference Paper
Full-text available
The United States Department of Agriculture grouped egg together with meat, fish and poultry in the food guide pyramid1. Chicken egg is the most commonly consumed egg. Egg is food with high quality protein. Egg has been classified as an almost perfect food2. Further research on quail egg has been recommended by Arthur & Bejaei3 who referred to quai...
Article
Full-text available
The aim of this paper was to review the literature on the antinutrients content of bambara groundnut and processing methods used to reduce these antinutrients to a safe level. Antinutrients have been attributed with reduced nutrient bioavailability in Food. The antinutrient content of bambara groundnut varies with cultivar, growing conditions and l...
Conference Paper
Full-text available
Among all the legumes in existence, Phaseolus vulgaris, L. which is the common beans has the highest economic value [1]. Legumes are plant sources of food proteins and are consumed as the major sources of proteins in some regions of the world [2]. Bambara nut (Vigna subterranean) is a legume which is used both in human and animal feeding as a sourc...
Article
Full-text available
The effect of processing techniques on the microbiological quality of kilishi stored at 28±2 o C was determined over 150 days. The conventional traditional kilishi (TK) and sausage-type kilishi (SK) at varying percentage of ingredients were processed and assessed for total plate count (TPC), Coliform count (CC), Staphylococcal count (SC) and Fungal...
Article
Full-text available
Sixteen (16) shell quail eggs were selected at random for initial quality determination (Haugh unit, moisture content and pH) from a total of one hundred and sixty (160) shell quail eggs. The remaining one hundred and forty-four (144) eggs were divided into four groups of thirty-six (36) eggs each. One of the groups had no treatment and it served a...
Conference Paper
Full-text available
Food packaging is concerned with keeping food safe from outside forces. Food packaging trends advance yearly. Beginning from 1960 to 2010 there have been advances in food packaging from convenience to source reduction to safety and reduction in carbon footprint. Recently, the use of packaging materials with active and biological characteristics is...
Conference Paper
Full-text available
Extrusion cooking of food entails different unit operations in a single process whereby different food ingredients are uniformly mixed and forcefully passed through a die. It has been used in producing various shapes and sizes of food products. Extrusion technology is mostly applied in the manufacture of snacks, breakfast cereals and ready-to-eat f...
Conference Paper
Full-text available
The egg, as food, is one of the richest in essential nutrients and should be consumed at least one a day. The quail egg is considered a nutritive food for human consumption, being one of the best and most economical sources of high quality protein, since its composition meets the most essential amino acids, as well as vitamins, minerals and fatty a...
Conference Paper
Full-text available
Egg can be defined as the female reproductive cell in many animals. It is the oval or round thin-shelled reproductive body of a bird especially that of a hen, used as food, fertilized or unfertilized. Egg is classified as one of the first class proteins or complete protein source. First class proteins or complete proteins are of animal sources such...
Article
Full-text available
This study was designed to investigate the influence of storage duration on the stability and sensorial quality of kilishi samples. The conventional traditional kilishi (TK) and sausage-type (SK) at varying percentage of ingredients were processed. Chemical and sensorial analyses were performed to investigate quality changes and to determine the sh...
Article
Full-text available
Fresh leaves of Vitex doniana were subjected to different food processing methods such as drying, blanching and drying, fermentation of the leaf extract as well as blanching and fermentation of the leaf extract. The proximate composition, mineral and vitamin contents of the fresh and processed leaves were subsequently determined, using standard met...
Article
Full-text available
The quality attributes of dambu-nama, a dried Nigerian meat product were studied for sixteen (16) weeks comparing traditional products and packaging systems with a laboratory product and simple modern packaging. The most optimum processing time, viz cooking and steaming for 60, 90 and 120 min respectively, was determined. The six resulting products...
Conference Paper
Full-text available
Hen’s egg is one of nature’s most complete foods. It contains high quality protein with all of the essential amino acids, many minerals and all of the vitamins except vitamin C (Anon, 2005 ). Eggs provide the best protein naturally available except for mothers’ milk and, therefore, are particularly good for fortifying foods low in protein quality....
Article
Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (CMC) and corn starch, into yoghurt mix as stabilizers, each at 0, 0.5, 0.75 and 1.0% concentrations. The yoghurt samples produced after pasteurization of the mix, cooling, inoculation of starter culture and incubation for about 16 h were thermized at 75...
Article
Yield of different parts of snail (Archachatina marginata) was obtained by collecting 100 snails at random from Ibagwa-Aka in Igbo-Eze local Government Area of Enugu State and weighing each snail and its parts i.e. the shell, foot (edible portion) and offal (composed of the viscera, blood and slime) and the proximate composition of the edible porti...
Article
Ice cream was produced using local food binders namely: Afzelia africana, Deuterium microcapum and Taro tuber to find a suitable replacer for carboxylmethyl-celleuose (CMC). Results showed that, though viscosity, efflux time and foam stability increased with increase in A. africana, D. microcapum and T. tuber local food binder concentrations, they...
Article
Thermised yoghurt was produced by the fermentation of pasteurised milk using yoghumet (a commercial yoghurt culture containing streptococcus thermophilus and Lactobacillus bulgaricus) and thereafter heated at 65°C, 75°C and 85°C. Chemical, microbial and sensory properties of the thermaised yoghurt samples were evaluated daily to determine shelf-sta...
Article
Intermediate moisture smoked beef was prepared by cook-soak/equilibration in a solution containing sodium chloride, sodium nitrite and potassium sorbate. Two further solutions contained glycerol and glycerol + 'onion' in addition to the above ingredients. Half the samples in each treatment group were smoked for 18 h (heavy smoking) and the others f...
Article
Intermediate moisture smoked beef was prepared by cook/soak equilibration in solution, with or without glycerol followed by smoking for 4 h or 18 h at 50°C. During storage for 12 weeks at 30 and 38°C all reactions except the change in pH were significatlyy slower at 30°C. This suggests that certain reactions; namely, hydroxyproline solubilization a...

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