H.O. Njoku

Biochemical changes during the natural fermentation of the african oil bean (<i>Pentaclethra macrophylla</i>) for the production of Ugba

H.O. Njoku, Chinwe P Okemadu · Journal of the Science of Food and Agriculture · 1989 · 38 citations

Biology, African Oil Bean, Food Fermentation +15

An Evaluation of the Microflora Associated with Fermented African Oil Bean (Pentaclethra Macrophylla Bentham) Seeds During Ugba Production

N. R. Isu, H.O. Njoku · Plant Foods for Human Nutrition · 1997 · 33 citations

Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)

H.O. Njoku, I. Eli, C.O. Ofuya · Journal of Food Science · 1989 · 31 citations

Nutrition, Health Sciences, Maximum Hydration +11

Microbiological study of the traditional processing of African oil bean (Pentaclethra macrophylla Bentham) for ugba production

H.O. Njoku, JN Ogbulie, C. Nnubia · Food Microbiology · 1990 · 27 citations

Microbiological Study, African Oil Bean, Microbial Ecology +5

Production oftempeh from the African yam bean (Sphenostylis stenocarpa Hams)

H.O. Njoku, C.O. Ofuya, JN Ogbulie · Food Microbiology · 1991 · 21 citations

Engineering, Botany, Sustainable Agriculture +5