Umerah, Nkemjika Nnedinso

Production and Evaluation of Amino Acid Profile of Complementary Food Made from Pap and Enriched with “otujo ant” Zonocerus variegatus (Edible Grasshopper)

Umerah, Nkemjika Nnedinso, Onwuamaeze, Philomena Chinelo & Chigbu, Beverley Okwuchi · Asian Journal of Food Research and Nutrition · 2026

Background: Pap “akamu” is a traditional fermented complementary food and popular street food from Nigeria, typically made from maize, sorghum, guinea corn or millet. Studies have shown that pap is inadequate in nutrient hence the addition of the edible grasshopper which will hel...

Open access Research Article 10.9734/ajfrn/2026/v5i2386

Effect of Different Processing Techniques on Quality Parameters of Three-Leave Yam (Dioscorea dumetorum) Flour

Umerah, Nkemjika Nnedinso & Asouzu, Ann Ifeoma · European Journal of Nutrition & Food Safety · 2026

This study was carried out to determine the effect of processing on the nutrient and anti-nutrient composition of three leaved yam. The samples were cleaned peeled and slice into chips. The chips were shared into four equal parts, based on weight. One part was not soaked in water...

Open access Research Article 10.9734/ejnfs/2026/v18i11946

Modulation of the Expression of Lipogenic Activity by Malted Hungry Rice Flour (Digitaria exilis.) on Rats Induced with Obesity

Umerah, Nkemjika Nnedinso & Asouzu, Ann Ifeoma · Asian Journal of Research in Biochemistry · 2023

Lipolysis and lipogenesis causes obesity and these can be mediated by hormones. The study was aimed at determining the effect of malted hungry rice flour on lipogenic activity on diet-induced obese rats. The study was conducted between September to January 2021 and 2022.  Twenty...

Open access Research Article 10.9734/ajrb/2023/v12i3238