M.O. Iwe

Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour

M.O. Iwe, U. Onyeukwu, Ann N. Agiriga · Cogent Food & Agriculture · 2016 · 189 citations · Full text

Nutrition, Engineering, Botany +22

Physico-chemical properties of wheat-yam flour composite bread

C. Amandikwa, M.O. Iwe, A. Uzomah et al. · Nigerian Food Journal · 2015 · 84 citations · Full text

Food Chemistry, Wheat Flour, Yam Flour +9

Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates

M.O. Iwe, D.J. van Zuilichem, W. Stolp et al. · Journal of Food Engineering · 2003 · 63 citations

Nutrition, Food Analysis, Extrusion Cooking +7

Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours

M.O. Iwe, D.J. van Zuilichem, P.O. Ngoddy et al. · LWT · 2001 · 63 citations

Food Chemistry, Nutrition, Protein Dispersibility Index +11

Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities

M.C. Ojinnaka, E.N.T. Akobundu, M.O. Iwe · Pakistan Journal of Nutrition · 2009 · 41 citations

Cookies Qualities, Food Analysis, Food Engineering +3