Anthony Ukom

Nutrient Composition of Selected Sweet Potato [<I>Ipomea batatas (L) Lam</I>] Varieties as Influenced by Different Levels of Nitrogen Fertilizer Application

Anthony Ukom, P. C. Ojimelukwe, D. A. Okpara · Pakistan Journal of Nutrition · 2009 · 74 citations · Full text

Agriculture, Agronomy, Crop Sciences +17

Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants

Anthony Ukom, Enid Adiegwu, P. C. Ojimelukwe et al. · Scientific African · 2019 · 29 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage

Anthony Ukom, MaryJane C. Ezenwigbo, Fabian Uchenna Ugwuona · International Journal of Gastronomy and Food Science · 2022 · 27 citations

Agriculture, Food Science, Nutritional Sciences +15

Phenolic content and antioxidant activity of some under-utilized Nigerian yam (Dioscorea spp.) and cocoyam (Xanthosomamaffa (scoth)) tubers

Anthony Ukom, P. C. Ojimelukwe, C. F. Ezeama et al. · IOSR Journal of Environmental Science Toxicology and Food Technology · 2014 · 24 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

All trans-cis -carotene content of selected sweet potato (Ipomoea batatas (L) Lam) varieties as influenced by different levels of nitrogen fertilizer application

Anthony Ukom, P. C. Ojimelukwe, Emmanuel Oladeji Alamu · African Journal of Food Science · 2011 · 13 citations · Full text

Agriculture, Agronomy, Crop Sciences +17