Uzochukwu, S.V: Publications

Theses

i. Factors Controlling Organoleptic Properties in Palm Wine fermentation.

Ph.D. Thesis (1987). University of Nigeria, Nsukka, Nigeria.

ii. Aspects of the preparation of formulated palm wine.

M.Sc. thesis (1984). University of Nigeria, Nsukka, Nigeria .

iii. Effect of flutted pumpkin mosaic virus on tomato.

B.Sc. project (1979). University of Nigeria, Nsukka Nigeria.

Articles Published in Refereed Journals

i. Uzochukwu Sylvia, W.O. Kasali , O. Okeleye and S.O. Afolami (2004) Estimation of storage life of trench – stored cassava as it affects organoleptic properties of gari and fufu.  West African Journal of Foods and Nutrition 7, 79 – 81.

ii. Uzochukwu, Sylvia; Abiodun Ojoye and Elizabeth O. Imam (2003). Estimation of Shelf Life of cooked Foo-Foo sold in Nigeria. Tropical Science 43, 86 – 91.

iii. Uzochukwu Sylvia, Esther Balogh, R.T. Loefler and P.O. Ngoddy (2002) Structural analysis by 13 C- nuclear magnetic resonance spectroscopy, of glucan extracted from natural palm wine; Food Chemistry 76, 287-291. [Abstract]

iv. Uzochukwu, Sylvia V. A.; Abimbola E. Ajayi and O. Lasekan (2001) Characteristics of tempeh from less common and hard-to-cook Nigerian beans. Nigerian Journal of Microbiology 15(1), 103 – 109.

v. Uzochukwu, S.V.A, R. Oyede, and O. Atanda (2001) Utilization of Gari industry effluent in the preparation of a gin. Nigerian Journal of Food Microbiology 15(1), 87 – 92

vi. Babajide, J.M.; Babajide, S.O., and Uzochukwu, S.V.A. (2001) Cassavasoy weaning Food: Biological evaluation and effects on rat organs. Plant Foods for Human nutrition. 56,167-173

vii. Uzochukwu, S.V.A.; E. Balogh; R.T. Loefler and P.O. Ngoddy, (2001) structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucans elabourated by gum-producing bacteria isolated from palm wine. Food Chemistry 73, 225-233

viii. Babajide, J.M.; Babajide, S.O. and Uzochukwu, S.V.A. (2000) Effect of processing on the cyanide potential, trypsin inhibitor content and viscosity of weaning food from cassava and soybeans. West African Journal of Food and Nutrition 2(3), 1-5.

ix. Henshaw, F.O. : S.V.A. Uzochukwu and I.Y. Bello ( 2000) Sensory properties of Akara (Fried Cowpea Paste) prepared from paste stored at low storage temperatures. International Journal of Food Properties 3(2), 295-304 [Abstract]

x. Uzochukwu, S.V.A.; Balogh E. and Ngoddy P.O. (2000). Flavour volatiles of formulated and standard palm wine fermented by a proposed standard inoculum. Nigerian Journal of Microbiology. 14(2), 81-84

xi. Uzochukwu, S.V.A.; Ademoyegun B.O. and Henshaw, F.O. (1999). Evaluation of some common Nigerian beans for tempeh production. West African Journal of Food and Nutrition 2(2), 38-45.

xii. Uzochukwu, S.V.A.; Balogh, E.; Tucknott O.G.; Lewis M.J. and Ngoddy P.O. (1999) Role of palm wine yeasts and bacteria in palm wine aroma. Journal of Food Science and Technology, 36, 301-304.

xiii. Uzochukwu, S.V.A. and Ameh A.A. (1997). Optimisation of processing conditions for the production of “Okpekhe” – a fermented condiment from the seeds of Prosopsis Africana. Nigerian Journal of Microbiology 11, 85- 92.

xiv. Uzochukwu, S.V.A.; Balogh, E.; Tucknott O.G.; Lewis M.J. and Ngoddy P.O. (1997) Volatiles of palm wine using solvent extracts. Journal of Food Quality. 20, 483-494.

xv. Uzochukwu, S.V.A.; Balogh, E. and Ngoddy, P.O. (1994) the role of microbial gums in the colour and consistency of palm wine. Journal of Food Quality, 17, 393-407.

xvi. Uzochukwu, S.V.A.; Balogh.; E. Tucknott O.G.; Lewis M.J. and Ngoddy P.O. (1994) Volatile constituents of palm wine and sap. Journal of The Science of Food and Agriculture 64, 405-411.

xvii. Uzochukwu, S.V.A.; Balogh, E. and Ngoddy, P.O. (1991) Standard pure culture inoculum for natural and formulated palm wine. Nigerian Food Journal 9, 67-77.

xviii. Mmegwa, S.V.A.; Balogh, E. and Ngoddy P.O. (1988) Formulated palm wine: Comparative fermentation studies. Nigerian Food Journal 6, 35-42.

xix. Mmegwa, S.V.A; Balogh, E. and Ngoddy P.O. (1985) Formulated palm wine : Sensory evaluation and use in palm wine extension. Tropical Science 25, 271-2

(c) Patents

xx. Uzochukwu, S. V. A. (1996): Process for the preparation of clear undistilled alcoholic beverages such as table, sparkling and fortified wine from palm exudates. Nigerian Patent No. RP 12549.

xxi. Uzochukwu, S. V. A. (2004): Process for the preparation of a formulated palm wine. Nigerian patent No. RP. 12612. (Approved, 1997, Approved and re-granted, 2004).

xxii. Uzochukwu, S. V. A. (2004): Process for the preparation of a nonalcoholic palm drink. Nigerian patent No. RP. 12613. (Approved, 1997, Approved and re-granted, 2004).

 

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