Udodiri Agugo

Agugo, U.A, Aniedu, C and Omodamiro, R.M. (2019). Sensory evaluation of new food forms derived from water yam (dioscarea.alata). Acta Scientific Nutritional Health (Issn:2582-142)
3 (10),103-106

Agugo UA, Asinobi CO and, Afam-Anene O. (2019). Nutritional, sensory and Storage qualities of substituted-mungbean garri diet. Journal of Food Technology, 3(1):5-10

Agugo UA, Asinobi CO and, Afam-Anene O. (2019). Impact of food consumption pattern on the body mass index (BMI) of school children (5-12years) in selected motherless and orphanage homes in Imo State. Journal of Nutrition Science and Research, Volume 4 (1):1- 5

Agugo UA, Asinobi CO and, Afam-Anene O. (2019). Evaluating the nutritional and sensory qualities of substituted Staple-Based-Mung bean diets. International Journal of Food Science and Nutrition. Vol 4(2). Pp 42-48

Agugo U.A (2019). Linking Food, Agriculture, Nutrition and Development. Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-ISSN: 2319-2380, p-ISSN: 2319-2372. Volume 12, Issue 1 Ser. II (January 2019), PP 57-63. www.iosrjournals.org.

Agugo U.A (2018). Relevance of Nutrition and Dietetics in Health Management. J Nutr Diet 2018, Vol 1(1): 1

Agugo U.A., Onuador L., Okere,T.O., Uchegbulem ANP., Iheme G. O. (2017). Influenceof work load and feeding pattern on the nutritional status of rural women farmers inNkwere LGA of Imo State, Nigeria. Journal of Nutrition and Food Science 7 (4).

Afam-anene, O, Agugo, U.A, and Anyaegbu, E.C (2016). Effect of germination on the nutritional and anti-nutritional contents of mungbean (Vigna radiata). African Journal of Food Science and Technology (AJFST) (ISSN: 2141-5455).

Agugo U.A., Okere, T.O and Anya, K.M (2013). Investigating the nutrient compositionand anti- nutritional factors of ‘Akidi’ (Vigna unguiculata unguiculata). Journal ofEnvironmental Science Toxicology and Food Technology (IORS-JESTFT). Vol. 5(2).Pp 55 – 58. www.Iosrjournals.Org

Agugo, U.A., Nwogwugu M., Sunday, S., Uchegbulem – A, N. P and Ariwaodo, C. A (2013). Chemical and microbial qualities of weaning food produced from mungbean (Vigna radiata) and maize (Zea mays). Central European Journal of Experimental Biology, 2013, 2 (3):34-39

Aniedu, C and Agugo, U.A (2010). Acceptability of Bread Produced from Hausa-potato and sweet potato composite flour. Journal of Agricultural and Social Research(JASR).10(2). Pp 161-165