Perpetua Nwamalubia Izuakor

Effect of Ginger on Nutrient Stability and Sensory Acceptability of Locally Formulated Complementary Foods During Storage

Perpetua Nwamalubia Izuakor, Oluoma Nwabuko Adirika, Ifeoma Geraldine Ejezie, Uchenna Anthony Madubuko & Ogechukwu Chidimma Ezeofor · European Journal of Nutrition & Food Safety · 2026

Background: Complementary foods formulated from locally available cereals, legumes, and vegetables can help address nutrient deficiencies and malnutrition among infants and young children in developing countries. Ginger possesses antioxidant and antimicrobial properties that may...

Open access Research Article 10.9734/ejnfs/2026/v18i62070

Comparative Analysis of Nutrient and Anti-Nutrient Profiles in Complementary Foods formulated from Yellow Maize, Sorghum, Millet, and Soybeans fortified with Walnuts, Pumpkin Seeds, and Date Palm Fruits

Perpetua Nwamalubia Izuakor, Patrice-Anthony Chudi Okoye, Uche Eunice Ekpunobi, Kenneth Chukwugozie Nnaebue & Uchenna Anthony Madubuko · European Journal of Nutrition & Food Safety · 2024

The study evaluates and compares the nutrient and anti-nutrient profiles of complementary foods formulated from yellow maize, sorghum, millet, and soybeans, fortified with walnuts, pumpkin seeds, and date palm fruits. The raw materials underwent fermentation, sprouting, boiling,...

Open access Research Article 10.9734/ejnfs/2024/v16i121605

Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation

Perpetua Nwamalubia Izuakor, Patrice-Anthony Chudi Okoye, Uche Eunice Ekpunobi & Kenneth Chukwugozie Nnaebue · International Research Journal of Pure and Applied Chemistry · 2024

This study evaluates the effects of processing techniques (fermentation, sprouting, and toasting) on the chemical composition of local raw materials (yellow maize, sorghum, millet, and soybeans) for complementary food formulation. The raw materials underwent fermentation, sprouti...

Open access Research Article 10.9734/irjpac/2024/v25i6885