Full Member
Dr. Oluchukwu Nwadi
Membership since:
2026
Field of activity:
About me
I am Dr. Oluchukwu Margaret Mary Nwadi, born on 10th September, 1981 a Nigerian Igbo. I’m a Senior Lecturer in the Department of Food Science and Technology, University of Nigeria, Nsukka where I also obtained a B.Sc (2006), M.Sc (2013) and a Ph.D (2021). I’m a Certified Food Scientist of Nigeria (CFSN/6189/2023/00052) and a Fellow (08/6189/MF) of the Nigerian Institute of Food Science and Technology (NIFST). I have twenty (20) journal article publications and thirty seven (37) conference papers. I have attended 28 conferences, both local and international, including IUFoST (International Union of Food Science and Technology) world congress which held in Rimini, Italy in September 2024 and presented a conference paper. I’m also a member of AfREN (African Food Research Network) with Membership No: PM/25/0029). A review I published with Legume Science (https://doi.org/10.1002/leg3.25) won article of the year 2020 award and top downloaded article. I have successfully supervised twenty nine (29) B.Sc projects and two (2) PGD projects while two (2) M.Sc and four (4) B.Sc projects are on-going. I have interest in the areas of Cereals and legumes processing and Animal Products Technology. I’m a COIL Fellow of the Michigan State University, United States of America.
I am Dr. Oluchukwu Margaret Mary Nwadi, born on 10th September, 1981 at Awka in Anambra State, Nigeria. I’m from Ifite-Ani, Nimo in Njikoka LGA, Anambra State, Nigeria. I’m a Senior Lecturer in the Department of Food Science and Technology, University of Nigeria, Nsukka where I also obtained a B.Sc (2006), M.Sc (2013) and a Ph.D (2021). I became a Lecturer on 1st April 2016. I joined Nigerian Institute of Food Science and Technology (NIFST) as a Student Member on 6th May 2006 (06/3850/S). I became a Professional member of NIFST after induction in October 2008 (08/6189/M) at Ladoke Akintola University of Technology (LAUTECH), Ogbomosho, Osun State during the NIFST National Conference. I’m a Certified Food Scientist of Nigeria (CFSN/6189/2023/00052). My investiture as a Fellow (08/6189/MF) of NIFST took place during the NIFST National Conference in October 2024 at Coronation Hall, Kano State Government House, Kano State, Nigeria. I have twenty (20) journal article publications and thirty seven (37) conference papers. I’m also a member of AfREN (African Food Research Network) with Membership No: PM/25/0029). A review I published with Legume Science (https://doi.org/10.1002/leg3.25) won article of the year 2020 award and top downloaded article. I attended the IUFoST (International Union of Food Science and Technology) world congress which held in Rimini, Italy in September 2024 and presented a conference paper. I have successfully supervised twenty nine (29) B.Sc projects and two (2) PGD projects while two (2) M.Sc and four (4) B.Sc projects are on-going. I have interest in the areas of Cereals and legumes processing and Animal Products Technology. I was in Team 4 of the COIL Fellows Cohort 2 (https://globalyouth.isp.msu.edu/partnerships/coil/coil-faculty-fellows-…) with Ilce Gabriela Medina Meza of Michigan State University, United States of America (USA) as my team mate. I am presently in Team 2 of the COIL Fellows Cohort 3 (https://globalyouth.isp.msu.edu/partnerships/coil/coil-faculty-fellows-…) with Dr. Christina Dokter of Michigan State University, USA, and Dr. Peter Ampim of Prairie View A&M University in Texas, USA, as my team mates. COIL mean collaborative online learning. It is a 100 % online programme of the Michigan State University, USA.
Degrees:
Publications resulting from Research
Publications (Journal articles)
1. Nwadi, O.M.M. and Okonkwo, T.M. (2026). Effect of Extrusion, Milling and Nature of Ingredient on the Microstructure of Egg-Based Whole Wheat Snack. American Journal of Food Science and Technology, 5(1): 46-54. https://doi.org/10.54536/ajfst.v5i1.6683, https://journals.e-palli.com/home/index.php/ajfst/article/view/6683
2. Nwadi, O. and Okonkwo, T. (2026). Effects of extrusion cooking on food quality attributes, storage stability, and inactivation of bacterial spores: A review. Pakistan Journal of Nutrition, 25: 1-10. DOI: 10.3923/ijps.2026.1.10
https://pjnonline.org/pjn/article/view/114292/2952
3. Nwadi, O. M. M., and Okonkwo, T. M. (2026). Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched With Chicken Egg and Its Fractions. Asian Food Science Journal, 25 (1):40-49. https://doi.org/10.9734/afsj/2026/v25i1847
https://journalafsj.com/index.php/AFSJ/article/view/847
4. Nwadi, O. M. M., and Okonkwo, T. M. (2026). Whole Wheat and Egg-Based Extruded Snacks: Evaluation of Antioxidants and Micronutrients. Asian Journal of Food Research and Nutrition, 5 (1):116-26. https://doi.org/10.9734/ajfrn/2026/v5i1364
https://www.journalajfrn.com/index.php/AJFRN/article/view/364
5. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Protein Quality of Extruded Egg-Based Whole Wheat Snack. International Journal of Research and Innovation in Applied Science, 10(11):1592-1606. DOI: 10.51584/IJRIAS.2025.101100148
https://rsisinternational.org/journals/ijrias/view/protein-quality-of-extruded-egg-based-whole-wheat-snack
6. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review. Pakistan Journal of Nutrition, 24: 46-56. DOI: 10.3923/pjn.2025.46.56. https://pjnonline.org/pjn/article/view/114278/2948
7. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Relevance of Scanning Electron Microscope and Nuclear Magnetic Resonance Technique in Food Research: A Review. International Journal of Research and Innovation in Applied Science, 10(9): 546-556. DOI: 10.51584/IJRIAS.2025.100900055. https://rsisinternational.org/journals/ijrias/article.php?id=442
8. Nwadi, O.M.M., Fagbemi, S.A. and Okonkwo, T.M. (2025). Proximate composition and sensory properties of whole-wheat flour and chicken egg-based extruded snacks. Science World Journal, 20(3): 1278-1282. https://dx.doi.org/10.4314/swj.v20i3.52 https://scienceworldjournal.org/article/view/24432
9. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Wheat Production and Food Security: Global Statistics and the Nigerian Situation – A Review. International Journal of Research and Innovation in Applied Science, 10(8): 1442-1450. DOI: https://doi.org/10.51584/IJRIAS.2025.100800128 https://rsisinternational.org/journals/ijrias/articles/wheat-production-and-food-security-global-statistics-and-the-nigerian-situation-a-review/
10. Nwadi, O. M. M., Ekwonye, C. P., Agoziem, C. F., Chinwuba, O. A., Omachonu, E. U., Mbah, E. I., Nwite, S., Anene, C. S. and Okonkwo, T. M. (2024). Effect of Malting and Extrusion on the Proximate Composition and Sensory Properties of Ready-to-Eat ‘Okpa’ Snacks Produced from Bambara Groundnut Flour. Agro-Science, 23(4): 75–80. Retrieved from https://www.ajol.info/index.php/as/article/view/312450
11. Nwadi, O. M. M., Uchegbu, N. and Okonkwo, T. M. (2023). Bambara nut (Vigna Subterraenea (L) VerdC) and its nutritional and functional properties: A Review. Dynamic Journal of Pure and Applied Sciences Ozamiz City, Philippines, 2(1): 14-31. https://dymsb.com/index.php/DJPAS/article/view/77. ISSN: 2955-1528
12. Nwadi, O. M. M., Uchegbu, N. and Okonkwo, T. M. (2023). Use of Cereals and Egg Products in Extruded Foods: A Review. Pakistan Journal of Nutrition, 22(1): 1 – 10. https://ansinet.com/abstract.php?doi=pjn.2023.1.10
13. Uchegbu, N.N., Ude, C.N., Okoyeuzu, C.F., Nwadi, O.M.M., Rasaq, W.A., Ogbonna, C.U., Hossaini, S.M. and Okpala, C.O.R. (2022). Optimisation of enzymatic fermented glucose production of wild cocoyam starch using response surface methodology. Global Nest, 24(3): 351-361. https://journal.gnest.org/publication/gnest_03927
14. Nwadi, O.M.M. and Okonkwo, T.M. (2020). Antioxidant Properties and Some Health Implications of Consuming Fresh, Stored and Processed Eggs. Nigerian Food Journal, 38(2): 17 – 29. https://www.ajol.info/index.php/nifoj/article/view/216859
15. Nwadi, O. M. M., Uchegbu, N. and Oyeyinka, S. A. (2020). Enrichment of food blends with bambara groundnut flour: Past, present, and future trends. Legume Science, 2(1): e25. https://doi.org/10.1002/leg3.25
16. Nwadi, O.M.M., Maduekwe, T.F. and Okonkwo, T.M. (2019). Effect of Oil and Lime Water Treatment and Storage on Some Quality Parameters of Quail Shell Eggs. Nigerian Food Journal, 37(2): 1 – 6. https://www.ajol.info/index.php/nifoj/article/view/201027
17. Nwadi, O. M. M., Uchegbu, N. and Okonkwo, T. M. (2019). Effect of processing methods on the antinutrient reduction of Bambara groundnut: A review. Sky Journal of Food Science, 7(3): 37-41. http://skyjournals.org/sjfs/abstract/2019/Oct/Nwadi%20et%20al.htm
18. Nwadi, O.M.M. and Uvere, P.O. (2019). Mineral bioavailability and chemical composition of cereal based complementary food. Sky Journal of Food Science, 7(2): 20-29. http://skyjournals.org/sjfs/abstract/2019/Jul/Nwadi%20and%20Uvere.htm
19. Uchegbu Nneka N., Onwurafor Eucharia U. and Nwadi, Oluchukwu MM. (2019). Microbial Status and Quality Assessment of Complementary Food Produced From Co-Fermentation of Sorghum and Pumpkin Seed Fortified with Carrot. Saudi Journal of Pathology and Microbiology, 4(12): 884-894. https://saudijournals.com/journal-details/sjpm/Volume-4/Issue-12
20. Attaugwu, R. N., Nwadi, O. M. M. and Uvere P. O. (2016). pH changes during fermentation of fortified maize-bambara groundnut malt and maize-cowpea malt complementary foods. Sky Journal of Food Science, 5(5): 036 – 044. http://skyjournals.org/sjfs/abstract/2016/Aug/Attaugwu%20et%20al.htm
Publications (Conference papers)
1. Nwadi, O.M.M., Igbokwe, C.J. and Okonkwo, T.M. (2025). Chemical composition and antioxidant properties of wheat: A mini review. Proceedings of the 49th NIFST Annual National Conference, ISOKAN 2025, 20th to 24th October, 2025. Page 898 to 902.
2. Igbokwe, C.J., Nwadi, O.M.M., Duana, Y. Zhanga, H. (2025). Cellular Antioxidant Activities of Metal-Peptide Complexes in Oxidative Stress-Induced Cells. Proceedings of the 49th NIFST Annual National Conference, ISOKAN 2025, 20th to 24th October, 2025. Page 447-450.
3. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Storage Stability of Extruded Foods: A Mini-Review. Proceedings of the 11th NIFST Regional Food Science and Technology Summit (ReFoSTS) East Central Chapter, Enugu 2025, 5th June 2025, International Conference Centre, Institute of Management and Technology, Enugu. Page 62 – 66.
4. Igbokwe, C. J, Nwadi, O.M.M., Duan, Y., Zhang, H. (2025). Structural Insights into Novel Metal-Peptide Complexes Via DFTBased Geometrical Optimization and Experimental X-Ray Diffraction. Proceedings of the 11th NIFST Regional Food Science and Technology Summit (ReFoSTS) East Central Chapter, Enugu 2025, 5th June 2025, International Conference Centre, Institute of Management and Technology, Enugu. Page 223 – 227.
5. Nwadi, O.M.M., Igbokwe, C. J., Nwaorgu, I.S.E., Fagbemi S.A., Chinma, C.E. and Okonkwo, T.M. (2024). Definition of Extrusion Cooking in Food Processing: A Review. Proceedings of the 48th NIFST Annual National Conference, Kano 2024, 14th to 17th October, 2024, Coronation Hall, Kano State Government House, Kano State. Page 557-563.
6. Igbokwe, C. J, Nwadi, O.M.M., Duan, Y. and Zhang, H. (2024). Characterization of Metal-Peptide Complexes: Insight from FTIR and UV-VIS Spectroscopy. Proceedings of the 48th NIFST Annual National Conference, Kano 2024, 14th to 17th October, 2024, Coronation Hall, Kano State Government House, Kano State. Page 515-519.
7. Nwadi, O.M.M., Agoziem, C.F., Chinwuba, O.A., Omachonu, E.U., Mbah, E.I., Nwite, S.I., Anene, C.S., Ekwonye, C.P. and Okonkwo, T.M. (2024). Sensory Properties of Instant ‘Okpa’ Extrudates Produced from Malted Bambara Groundnut Flour. Proceedings of the 48th NIFST Annual National Conference, Kano 2024, 14th to 17th October, 2024, Coronation Hall, Kano State Government House, Kano State. Page 288-291.
8. Nwadi, O.M., Agoziem, C.F., Chinwuba, O.A., Omachonu, E.U., Mbah, E.I., Nwite, S.I., Anene, C.S., Ekwonye, C.P., Okonkwo, T.M. (2024). Physicochemical and Sensory Properties of Instant ‘Okpa’ Produced from Malted Bambara Groundnut and Maize Composite Flours. Proceedings of the 22nd World Congress of the International Union of Food Science and Technology (IUFOST), 8th to 12th September 2024, Parco Room, Palacongressi, Rimini, Italy. Page 193 – 194.
9. Nwadi, O.M.M., Nwaorgu, I.S.E., Fagbemi, S.A. and Okonkwo, T.M. (2024). Relevance of Scanning Electron Microscope in Food Research: A Review. Proceedings of the 10th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2024, 7th June 2024, Ekwueme Center for Multidisciplinary Research, Nnamdi Azikiwe University, Awka, Anambra State. Page 219 – 223.
10. Igbokwe C. J., Nwadi, O. M. M., Duana, Y. and Zhanga, H. (2024). Insight into the Electronic Structure and Bonding Interaction of Metal ions (ca2+, mg2+, cu2+) with Tetrapeptide derived from Coix Seed. Proceedings of the 10th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2024, 7th June 2024, Ekwueme Center 3 for Multidisciplinary Research, Nnamdi Azikiwe University, Awka, Anambra State. Page 234 – 239.
11. Igbokwe, C.J., Nwadi, O.M.M., Duan, Y. and Zhang, H. (2023). Antioxidant Mechanism of Peptide FFDR through Network Pharmacology and Protein-Ligand Interactions. 3rd Annual International Conference (Hybrid) of University of Nigeria, Nsukka. 12th – 14th December, 2023, Princess Alexandria Auditorium, University of Nigeria, Nsukka, Enugu State. Page
12. Nwadi, O.M.M., Igbokwe, C.J., Nwaorgu, I.S.E., Fagbemi, S.A. and Okonkwo, T.M. (2023). Relevance of Nuclear Magnetic Resonance Technique in Food Research: A Review. Proceedings of the 47th NIFST Annual National Conference, Umuahia 2023, 17th to 20th October, 2023, International Conference Centre, Umuahia, Abia State. Page 679 – 685.
13. Igbokwe, C. J., Nwadi, O.M. M, Quaisie, J., Yuqing D., Haihua, Z. (2023). Insight into the Molecular Mechanism of Coix Seed Antioxidant Peptides: A Combined Computational and In Vitro Study in Hepg2 Cells. Proceedings of the 47th NIFST Annual National Conference, Umuahia 2023, 17th to 20th October, 2023, International Conference Centre, Umuahia, Abia State. Page 679 – 685. Page 592 – 597.
14. Nwadi, O. M. M., Asadu, K. C., Fagbemi, S. A. and Okonkwo, T. M. (2023). Destruction of bacterial spores during extrusion cooking: A review. Proceedings of the 9th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2023, 9th June 2023, St. Joseph’s Institute, Amaigbo Lane, Uwani, Enugu State. Page 160 – 164.
15. Nwadi, O. M. M. and Okonkwo, T. M. (2022). Snacking on whole wheat flour and chicken egg based extrudate and consumer behaviour. Faculty of Agriculture, University of Nigeria, Nsukka 1st Biennial International Conference on Sustainable Tropical Agriculture and Food Security held from 14th to 18th December, 2022, New Faculty of Agriculture Auditorium, University of Nigeria, Nsukka, Enugu State. Page 501 – 507.
16. Nwadi, O. M. M. and Okonkwo, T. M. (2022). Wheat production and food security: Global statistics and the Nigerian situation – A Review. Proceedings of the 46th NIFST Annual Conference, Abuja, 2022, 17th to 21st October, 2022, National Centre for Women Development, Opposite Central Bank of Nigeria (CBN), Tafawa Balewa Way, Central Business District, Abuja FCT.
17. Nwadi, O. M. M. and Okonkwo, T. M. (2022). Antioxidant activity of extruded snacks from blends of whole wheat flour and chicken egg. Proceedings of the 8th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2022, 10th June 2022, St. Joseph’s Institute, Amaigbo Lane, Uwani, Enugu State. Page 75 – 81.
18. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Effect of storage on the pH of extrudates from whole wheat flour and chicken egg. Proceedings of the 45th NIFST Annual Conference, Makurdi, 2021, 11th to 15th October, 2021, Hallydays Hotel and Resort, 16 Daniel Shinyi Street, Ankpa Quarters, Makurdi, Benue State. Page 2 – 3.
19. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Definition and components of food quality: A review. Proceedings of the 7th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2021, 25th June 2021, St. Joseph’s Institute, Amigbo Lane, Uwani, Enugu. Page 176 – 180.
20. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Antioxidant properties of whole wheat flour and chicken egg based extrudate. GANUD 2nd International Conference on Gastronomy, Nutrition and Dietetics, Gaziantep, Turkey, June 19-20, 2021, Virtual Conference on Zoom. Page 85 – 96. https://www.gastrodiet.org/_files/ugd/614b1f_1577f83b0e8843e6b121e2826fd1ce81.pdf
21. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Snacking on whole wheat flour and chicken egg based extrudate and consumer behaviour. 3rd International European Conference on Interdisciplinary Scientific Researches of Comrat State University, Comrat, Moldova, 15th to 16th January, 2021, Virtual Conference on Zoom. Page 627 – 633. https://www.eucongress.org/_files/ugd/614b1f_0aaea359e81e4101acee5e070ecffd35.pdf
22. Nwadi, O. M. M. and Okonkwo, T. M. (2020). Investigating the effect of extrusion cooking on microstructure of whole wheat flour using scanning electron microscope. Proceedings of the 44th NIFST Annual Conference, Lagos, 2020, 14th to 15th October, 2020, D’Podium International Event Center, 318 Aromire Avenue, Ikeja, Lagos. Page 29 – 30.
23. Nwadi, O. M. M. and Okonkwo, T. M. (2020). Use of animal sources of protein in extruded foods to combat protein malnutrition. Proceedings of the 6th NIFST Regional Food Science and Technology Summit, East Central Chapter, 24th July 2020, Virtual Conference on Zoom. Page 185 – 190.
24. Uchegbu, Nneka N. and Nwadi, Oluchukwu. (2019). Microbial Status and Quality Assessment of Complementary Foods Produced from Co-Fermentation of Millet and Pumpkin Seed fortified with Carrot. Society for Industrial Microbiology and Biotechnology, Recent Advances in Fermentation Technology (RAFT 13) Conference, 27th to 30th October 2019. Hyatt Regency Coconut Point Ft Myers, Bonita Springs, Florida, U.S.A. Page 33.
25. Nwadi, O. M. M., Maduekwe, T. F. and Okonkwo, T. M. (2019). Effect of storage on weight of shell (table) quail eggs. Proceedings of the 43rd NIFST Annual Conference, Awka 2019, 14th to 18th October, 2019. Prof. Dora Akunyili Women Development Centre, Awka, Anambra State. Page 1 – 2.
26. Nwadi, O. M. M. and Okonkwo, T. M. (2019). Functional properties of Bambara nut in food systems/products: A review. Proceedings of the 5th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2019, Ascort resort, 9 Ezinifite street, New Haven, Enugu, Enugu state, 11th June, 2019. Page 33 – 37.
27. Nwadi, O. M. M. and Okonkwo, T. M. (2018). Extrusion Technology and Microstructure of Extruded Foods. Proceedings of the 42nd NIFST Annual Conference, Abeokuta 2018, 15th to 18th October, 2018, Obasanjo Presidential Library, Oke-Mosan, Abeokuta, Ogun State. Page 144 – 145.
28. Nwadi, O. M. M. and Okonkwo, T. M. (2018). Antimicrobial Additives used in Active Packaging of Food. Proceedings of the 42nd NIFST Annual Conference, Abeokuta, 2018, 15th to 18th October, 2018, Obasanjo Presidential Library, Oke-Mosan, Abeokuta, Ogun State. Page 142 – 143.
29. Igbokwe, C. J., Okonkwo, T. M., Nweze, B. C., Eze, C. M., Nwadi, O. M. M. and Eziama, S. C. (2018). Evaluation of pH values (Technological property) of different muscles of goat meat. Proceedings of the 4th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2018, Nnamdi Azikiwe University, Awka, Anambra state, 6th to 7th June, 2018. Page 71 – 72.
30. Eze, C. M., Nweze, B. C., Igbokwe, C. J., Okoye, E. C., Nwadi, O. M. M., Ozota, C. E. and Okonkwo, T. M. (2018). Sensory characteristics of ice cream flavoured with sour sop (anon amuricata), paw paw (carica papaya) and avocado pear (pearseaamericana). Proceedings of the 4th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka, 2018, Nnamdi Azikiwe University, Awka, Anambra state, 6th to 7th June, 2018. Page 188 – 190.
31. Nwadi, O. M. M., Maduekwe, T. F. and Okonkwo, T. M. (2018). The effect of oil and lime water treatment on Haugh unit of shell quail eggs. Proceedings of the 4th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2018, Nnamdi Azikiwe University, Awka, Anambra state, 6th to 7th June, 2018. Page 198 – 200.
32. Nwadi, O. M. M., Ezike, U. E. and Okonkwo, T. M. (2017). The Effect of Shell Coating and Storage on Angel Cake Volume. Proceedings of the 41st NIFST Annual Conference, Abuja 2017, 22nd to 25th October, 2017, International Conference Centre, By Radio House, Herbert Macaulay Way, FCT Abuja. Page 3.
33. Nwadi, O. M. M. (2017). Rejuvenating the Nigerian economy through the promotion of egg and egg products. Proceedings of the 3rd NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2017, University of Nigeria, Enugu Campus, Enugu state, 6th to 7th June, 2017. Page 26 – 28.
34. Nwadi, O. M. M. (2017). The relevance of food security situation in Nigeria and Food Science and Technology to the General Studies Programme. Proceedings of the School of General Studies International Conference, University of Nigeria, Nsukka, 7th – 10th May, 2017. Page 371 – 377.
35. Nwadi, O. M. M., Ikeme, A. I. and Okonkwo, T. M. (2012). The effect of oil and lime water treatment on shelf-life of table (shell) eggs. Proceedings of the 36th NIFST Annual Conference, Eko 2012, University of Lagos, Lagos, 15th to 19th October, 2012. Page 455 – 456.
36. Nwadi, O. M. M., Bemegbunam, N.C. and Uvere, P.O. (2012). Chemical composition and sensory properties of maize-malted Bambara groundnut complementary food. Proceedings of the 36th NIFST Annual Conference, Eko 2012, University of Lagos, Lagos, 15th to 19th October, 2012. Page 57 – 59.
37. Nwadi, O. M. M., Bemegbunam, N. C. and Uvere, P. O. (2012). Proximate, micronutrient and essential fatty acid content of maize-malted cowpea complementary food. Proceedings of the 36th NIFST Annual Conference, Eko 2012, University of Lagos, Lagos, 15th to 19th October, 2012. Page 177 – 179.
1. Nwadi, O.M.M. and Okonkwo, T.M. (2026). Effect of Extrusion, Milling and Nature of Ingredient on the Microstructure of Egg-Based Whole Wheat Snack. American Journal of Food Science and Technology, 5(1): 46-54. https://doi.org/10.54536/ajfst.v5i1.6683, https://journals.e-palli.com/home/index.php/ajfst/article/view/6683
2. Nwadi, O. and Okonkwo, T. (2026). Effects of extrusion cooking on food quality attributes, storage stability, and inactivation of bacterial spores: A review. Pakistan Journal of Nutrition, 25: 1-10. DOI: 10.3923/ijps.2026.1.10
https://pjnonline.org/pjn/article/view/114292/2952
3. Nwadi, O. M. M., and Okonkwo, T. M. (2026). Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched With Chicken Egg and Its Fractions. Asian Food Science Journal, 25 (1):40-49. https://doi.org/10.9734/afsj/2026/v25i1847
https://journalafsj.com/index.php/AFSJ/article/view/847
4. Nwadi, O. M. M., and Okonkwo, T. M. (2026). Whole Wheat and Egg-Based Extruded Snacks: Evaluation of Antioxidants and Micronutrients. Asian Journal of Food Research and Nutrition, 5 (1):116-26. https://doi.org/10.9734/ajfrn/2026/v5i1364
https://www.journalajfrn.com/index.php/AJFRN/article/view/364
5. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Protein Quality of Extruded Egg-Based Whole Wheat Snack. International Journal of Research and Innovation in Applied Science, 10(11):1592-1606. DOI: 10.51584/IJRIAS.2025.101100148
https://rsisinternational.org/journals/ijrias/view/protein-quality-of-extruded-egg-based-whole-wheat-snack
6. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review. Pakistan Journal of Nutrition, 24: 46-56. DOI: 10.3923/pjn.2025.46.56. https://pjnonline.org/pjn/article/view/114278/2948
7. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Relevance of Scanning Electron Microscope and Nuclear Magnetic Resonance Technique in Food Research: A Review. International Journal of Research and Innovation in Applied Science, 10(9): 546-556. DOI: 10.51584/IJRIAS.2025.100900055. https://rsisinternational.org/journals/ijrias/article.php?id=442
8. Nwadi, O.M.M., Fagbemi, S.A. and Okonkwo, T.M. (2025). Proximate composition and sensory properties of whole-wheat flour and chicken egg-based extruded snacks. Science World Journal, 20(3): 1278-1282. https://dx.doi.org/10.4314/swj.v20i3.52 https://scienceworldjournal.org/article/view/24432
9. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Wheat Production and Food Security: Global Statistics and the Nigerian Situation – A Review. International Journal of Research and Innovation in Applied Science, 10(8): 1442-1450. DOI: https://doi.org/10.51584/IJRIAS.2025.100800128 https://rsisinternational.org/journals/ijrias/articles/wheat-production-and-food-security-global-statistics-and-the-nigerian-situation-a-review/
10. Nwadi, O. M. M., Ekwonye, C. P., Agoziem, C. F., Chinwuba, O. A., Omachonu, E. U., Mbah, E. I., Nwite, S., Anene, C. S. and Okonkwo, T. M. (2024). Effect of Malting and Extrusion on the Proximate Composition and Sensory Properties of Ready-to-Eat ‘Okpa’ Snacks Produced from Bambara Groundnut Flour. Agro-Science, 23(4): 75–80. Retrieved from https://www.ajol.info/index.php/as/article/view/312450
11. Nwadi, O. M. M., Uchegbu, N. and Okonkwo, T. M. (2023). Bambara nut (Vigna Subterraenea (L) VerdC) and its nutritional and functional properties: A Review. Dynamic Journal of Pure and Applied Sciences Ozamiz City, Philippines, 2(1): 14-31. https://dymsb.com/index.php/DJPAS/article/view/77. ISSN: 2955-1528
12. Nwadi, O. M. M., Uchegbu, N. and Okonkwo, T. M. (2023). Use of Cereals and Egg Products in Extruded Foods: A Review. Pakistan Journal of Nutrition, 22(1): 1 – 10. https://ansinet.com/abstract.php?doi=pjn.2023.1.10
13. Uchegbu, N.N., Ude, C.N., Okoyeuzu, C.F., Nwadi, O.M.M., Rasaq, W.A., Ogbonna, C.U., Hossaini, S.M. and Okpala, C.O.R. (2022). Optimisation of enzymatic fermented glucose production of wild cocoyam starch using response surface methodology. Global Nest, 24(3): 351-361. https://journal.gnest.org/publication/gnest_03927
14. Nwadi, O.M.M. and Okonkwo, T.M. (2020). Antioxidant Properties and Some Health Implications of Consuming Fresh, Stored and Processed Eggs. Nigerian Food Journal, 38(2): 17 – 29. https://www.ajol.info/index.php/nifoj/article/view/216859
15. Nwadi, O. M. M., Uchegbu, N. and Oyeyinka, S. A. (2020). Enrichment of food blends with bambara groundnut flour: Past, present, and future trends. Legume Science, 2(1): e25. https://doi.org/10.1002/leg3.25
16. Nwadi, O.M.M., Maduekwe, T.F. and Okonkwo, T.M. (2019). Effect of Oil and Lime Water Treatment and Storage on Some Quality Parameters of Quail Shell Eggs. Nigerian Food Journal, 37(2): 1 – 6. https://www.ajol.info/index.php/nifoj/article/view/201027
17. Nwadi, O. M. M., Uchegbu, N. and Okonkwo, T. M. (2019). Effect of processing methods on the antinutrient reduction of Bambara groundnut: A review. Sky Journal of Food Science, 7(3): 37-41. http://skyjournals.org/sjfs/abstract/2019/Oct/Nwadi%20et%20al.htm
18. Nwadi, O.M.M. and Uvere, P.O. (2019). Mineral bioavailability and chemical composition of cereal based complementary food. Sky Journal of Food Science, 7(2): 20-29. http://skyjournals.org/sjfs/abstract/2019/Jul/Nwadi%20and%20Uvere.htm
19. Uchegbu Nneka N., Onwurafor Eucharia U. and Nwadi, Oluchukwu MM. (2019). Microbial Status and Quality Assessment of Complementary Food Produced From Co-Fermentation of Sorghum and Pumpkin Seed Fortified with Carrot. Saudi Journal of Pathology and Microbiology, 4(12): 884-894. https://saudijournals.com/journal-details/sjpm/Volume-4/Issue-12
20. Attaugwu, R. N., Nwadi, O. M. M. and Uvere P. O. (2016). pH changes during fermentation of fortified maize-bambara groundnut malt and maize-cowpea malt complementary foods. Sky Journal of Food Science, 5(5): 036 – 044. http://skyjournals.org/sjfs/abstract/2016/Aug/Attaugwu%20et%20al.htm
Publications (Conference papers)
1. Nwadi, O.M.M., Igbokwe, C.J. and Okonkwo, T.M. (2025). Chemical composition and antioxidant properties of wheat: A mini review. Proceedings of the 49th NIFST Annual National Conference, ISOKAN 2025, 20th to 24th October, 2025. Page 898 to 902.
2. Igbokwe, C.J., Nwadi, O.M.M., Duana, Y. Zhanga, H. (2025). Cellular Antioxidant Activities of Metal-Peptide Complexes in Oxidative Stress-Induced Cells. Proceedings of the 49th NIFST Annual National Conference, ISOKAN 2025, 20th to 24th October, 2025. Page 447-450.
3. Nwadi, O.M.M. and Okonkwo, T.M. (2025). Storage Stability of Extruded Foods: A Mini-Review. Proceedings of the 11th NIFST Regional Food Science and Technology Summit (ReFoSTS) East Central Chapter, Enugu 2025, 5th June 2025, International Conference Centre, Institute of Management and Technology, Enugu. Page 62 – 66.
4. Igbokwe, C. J, Nwadi, O.M.M., Duan, Y., Zhang, H. (2025). Structural Insights into Novel Metal-Peptide Complexes Via DFTBased Geometrical Optimization and Experimental X-Ray Diffraction. Proceedings of the 11th NIFST Regional Food Science and Technology Summit (ReFoSTS) East Central Chapter, Enugu 2025, 5th June 2025, International Conference Centre, Institute of Management and Technology, Enugu. Page 223 – 227.
5. Nwadi, O.M.M., Igbokwe, C. J., Nwaorgu, I.S.E., Fagbemi S.A., Chinma, C.E. and Okonkwo, T.M. (2024). Definition of Extrusion Cooking in Food Processing: A Review. Proceedings of the 48th NIFST Annual National Conference, Kano 2024, 14th to 17th October, 2024, Coronation Hall, Kano State Government House, Kano State. Page 557-563.
6. Igbokwe, C. J, Nwadi, O.M.M., Duan, Y. and Zhang, H. (2024). Characterization of Metal-Peptide Complexes: Insight from FTIR and UV-VIS Spectroscopy. Proceedings of the 48th NIFST Annual National Conference, Kano 2024, 14th to 17th October, 2024, Coronation Hall, Kano State Government House, Kano State. Page 515-519.
7. Nwadi, O.M.M., Agoziem, C.F., Chinwuba, O.A., Omachonu, E.U., Mbah, E.I., Nwite, S.I., Anene, C.S., Ekwonye, C.P. and Okonkwo, T.M. (2024). Sensory Properties of Instant ‘Okpa’ Extrudates Produced from Malted Bambara Groundnut Flour. Proceedings of the 48th NIFST Annual National Conference, Kano 2024, 14th to 17th October, 2024, Coronation Hall, Kano State Government House, Kano State. Page 288-291.
8. Nwadi, O.M., Agoziem, C.F., Chinwuba, O.A., Omachonu, E.U., Mbah, E.I., Nwite, S.I., Anene, C.S., Ekwonye, C.P., Okonkwo, T.M. (2024). Physicochemical and Sensory Properties of Instant ‘Okpa’ Produced from Malted Bambara Groundnut and Maize Composite Flours. Proceedings of the 22nd World Congress of the International Union of Food Science and Technology (IUFOST), 8th to 12th September 2024, Parco Room, Palacongressi, Rimini, Italy. Page 193 – 194.
9. Nwadi, O.M.M., Nwaorgu, I.S.E., Fagbemi, S.A. and Okonkwo, T.M. (2024). Relevance of Scanning Electron Microscope in Food Research: A Review. Proceedings of the 10th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2024, 7th June 2024, Ekwueme Center for Multidisciplinary Research, Nnamdi Azikiwe University, Awka, Anambra State. Page 219 – 223.
10. Igbokwe C. J., Nwadi, O. M. M., Duana, Y. and Zhanga, H. (2024). Insight into the Electronic Structure and Bonding Interaction of Metal ions (ca2+, mg2+, cu2+) with Tetrapeptide derived from Coix Seed. Proceedings of the 10th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2024, 7th June 2024, Ekwueme Center 3 for Multidisciplinary Research, Nnamdi Azikiwe University, Awka, Anambra State. Page 234 – 239.
11. Igbokwe, C.J., Nwadi, O.M.M., Duan, Y. and Zhang, H. (2023). Antioxidant Mechanism of Peptide FFDR through Network Pharmacology and Protein-Ligand Interactions. 3rd Annual International Conference (Hybrid) of University of Nigeria, Nsukka. 12th – 14th December, 2023, Princess Alexandria Auditorium, University of Nigeria, Nsukka, Enugu State. Page
12. Nwadi, O.M.M., Igbokwe, C.J., Nwaorgu, I.S.E., Fagbemi, S.A. and Okonkwo, T.M. (2023). Relevance of Nuclear Magnetic Resonance Technique in Food Research: A Review. Proceedings of the 47th NIFST Annual National Conference, Umuahia 2023, 17th to 20th October, 2023, International Conference Centre, Umuahia, Abia State. Page 679 – 685.
13. Igbokwe, C. J., Nwadi, O.M. M, Quaisie, J., Yuqing D., Haihua, Z. (2023). Insight into the Molecular Mechanism of Coix Seed Antioxidant Peptides: A Combined Computational and In Vitro Study in Hepg2 Cells. Proceedings of the 47th NIFST Annual National Conference, Umuahia 2023, 17th to 20th October, 2023, International Conference Centre, Umuahia, Abia State. Page 679 – 685. Page 592 – 597.
14. Nwadi, O. M. M., Asadu, K. C., Fagbemi, S. A. and Okonkwo, T. M. (2023). Destruction of bacterial spores during extrusion cooking: A review. Proceedings of the 9th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2023, 9th June 2023, St. Joseph’s Institute, Amaigbo Lane, Uwani, Enugu State. Page 160 – 164.
15. Nwadi, O. M. M. and Okonkwo, T. M. (2022). Snacking on whole wheat flour and chicken egg based extrudate and consumer behaviour. Faculty of Agriculture, University of Nigeria, Nsukka 1st Biennial International Conference on Sustainable Tropical Agriculture and Food Security held from 14th to 18th December, 2022, New Faculty of Agriculture Auditorium, University of Nigeria, Nsukka, Enugu State. Page 501 – 507.
16. Nwadi, O. M. M. and Okonkwo, T. M. (2022). Wheat production and food security: Global statistics and the Nigerian situation – A Review. Proceedings of the 46th NIFST Annual Conference, Abuja, 2022, 17th to 21st October, 2022, National Centre for Women Development, Opposite Central Bank of Nigeria (CBN), Tafawa Balewa Way, Central Business District, Abuja FCT.
17. Nwadi, O. M. M. and Okonkwo, T. M. (2022). Antioxidant activity of extruded snacks from blends of whole wheat flour and chicken egg. Proceedings of the 8th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2022, 10th June 2022, St. Joseph’s Institute, Amaigbo Lane, Uwani, Enugu State. Page 75 – 81.
18. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Effect of storage on the pH of extrudates from whole wheat flour and chicken egg. Proceedings of the 45th NIFST Annual Conference, Makurdi, 2021, 11th to 15th October, 2021, Hallydays Hotel and Resort, 16 Daniel Shinyi Street, Ankpa Quarters, Makurdi, Benue State. Page 2 – 3.
19. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Definition and components of food quality: A review. Proceedings of the 7th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2021, 25th June 2021, St. Joseph’s Institute, Amigbo Lane, Uwani, Enugu. Page 176 – 180.
20. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Antioxidant properties of whole wheat flour and chicken egg based extrudate. GANUD 2nd International Conference on Gastronomy, Nutrition and Dietetics, Gaziantep, Turkey, June 19-20, 2021, Virtual Conference on Zoom. Page 85 – 96. https://www.gastrodiet.org/_files/ugd/614b1f_1577f83b0e8843e6b121e2826fd1ce81.pdf
21. Nwadi, O. M. M. and Okonkwo, T. M. (2021). Snacking on whole wheat flour and chicken egg based extrudate and consumer behaviour. 3rd International European Conference on Interdisciplinary Scientific Researches of Comrat State University, Comrat, Moldova, 15th to 16th January, 2021, Virtual Conference on Zoom. Page 627 – 633. https://www.eucongress.org/_files/ugd/614b1f_0aaea359e81e4101acee5e070ecffd35.pdf
22. Nwadi, O. M. M. and Okonkwo, T. M. (2020). Investigating the effect of extrusion cooking on microstructure of whole wheat flour using scanning electron microscope. Proceedings of the 44th NIFST Annual Conference, Lagos, 2020, 14th to 15th October, 2020, D’Podium International Event Center, 318 Aromire Avenue, Ikeja, Lagos. Page 29 – 30.
23. Nwadi, O. M. M. and Okonkwo, T. M. (2020). Use of animal sources of protein in extruded foods to combat protein malnutrition. Proceedings of the 6th NIFST Regional Food Science and Technology Summit, East Central Chapter, 24th July 2020, Virtual Conference on Zoom. Page 185 – 190.
24. Uchegbu, Nneka N. and Nwadi, Oluchukwu. (2019). Microbial Status and Quality Assessment of Complementary Foods Produced from Co-Fermentation of Millet and Pumpkin Seed fortified with Carrot. Society for Industrial Microbiology and Biotechnology, Recent Advances in Fermentation Technology (RAFT 13) Conference, 27th to 30th October 2019. Hyatt Regency Coconut Point Ft Myers, Bonita Springs, Florida, U.S.A. Page 33.
25. Nwadi, O. M. M., Maduekwe, T. F. and Okonkwo, T. M. (2019). Effect of storage on weight of shell (table) quail eggs. Proceedings of the 43rd NIFST Annual Conference, Awka 2019, 14th to 18th October, 2019. Prof. Dora Akunyili Women Development Centre, Awka, Anambra State. Page 1 – 2.
26. Nwadi, O. M. M. and Okonkwo, T. M. (2019). Functional properties of Bambara nut in food systems/products: A review. Proceedings of the 5th NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2019, Ascort resort, 9 Ezinifite street, New Haven, Enugu, Enugu state, 11th June, 2019. Page 33 – 37.
27. Nwadi, O. M. M. and Okonkwo, T. M. (2018). Extrusion Technology and Microstructure of Extruded Foods. Proceedings of the 42nd NIFST Annual Conference, Abeokuta 2018, 15th to 18th October, 2018, Obasanjo Presidential Library, Oke-Mosan, Abeokuta, Ogun State. Page 144 – 145.
28. Nwadi, O. M. M. and Okonkwo, T. M. (2018). Antimicrobial Additives used in Active Packaging of Food. Proceedings of the 42nd NIFST Annual Conference, Abeokuta, 2018, 15th to 18th October, 2018, Obasanjo Presidential Library, Oke-Mosan, Abeokuta, Ogun State. Page 142 – 143.
29. Igbokwe, C. J., Okonkwo, T. M., Nweze, B. C., Eze, C. M., Nwadi, O. M. M. and Eziama, S. C. (2018). Evaluation of pH values (Technological property) of different muscles of goat meat. Proceedings of the 4th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2018, Nnamdi Azikiwe University, Awka, Anambra state, 6th to 7th June, 2018. Page 71 – 72.
30. Eze, C. M., Nweze, B. C., Igbokwe, C. J., Okoye, E. C., Nwadi, O. M. M., Ozota, C. E. and Okonkwo, T. M. (2018). Sensory characteristics of ice cream flavoured with sour sop (anon amuricata), paw paw (carica papaya) and avocado pear (pearseaamericana). Proceedings of the 4th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka, 2018, Nnamdi Azikiwe University, Awka, Anambra state, 6th to 7th June, 2018. Page 188 – 190.
31. Nwadi, O. M. M., Maduekwe, T. F. and Okonkwo, T. M. (2018). The effect of oil and lime water treatment on Haugh unit of shell quail eggs. Proceedings of the 4th NIFST Regional Food Science and Technology Summit, East Central Chapter, Awka 2018, Nnamdi Azikiwe University, Awka, Anambra state, 6th to 7th June, 2018. Page 198 – 200.
32. Nwadi, O. M. M., Ezike, U. E. and Okonkwo, T. M. (2017). The Effect of Shell Coating and Storage on Angel Cake Volume. Proceedings of the 41st NIFST Annual Conference, Abuja 2017, 22nd to 25th October, 2017, International Conference Centre, By Radio House, Herbert Macaulay Way, FCT Abuja. Page 3.
33. Nwadi, O. M. M. (2017). Rejuvenating the Nigerian economy through the promotion of egg and egg products. Proceedings of the 3rd NIFST Regional Food Science and Technology Summit, East Central Chapter, Enugu 2017, University of Nigeria, Enugu Campus, Enugu state, 6th to 7th June, 2017. Page 26 – 28.
34. Nwadi, O. M. M. (2017). The relevance of food security situation in Nigeria and Food Science and Technology to the General Studies Programme. Proceedings of the School of General Studies International Conference, University of Nigeria, Nsukka, 7th – 10th May, 2017. Page 371 – 377.
35. Nwadi, O. M. M., Ikeme, A. I. and Okonkwo, T. M. (2012). The effect of oil and lime water treatment on shelf-life of table (shell) eggs. Proceedings of the 36th NIFST Annual Conference, Eko 2012, University of Lagos, Lagos, 15th to 19th October, 2012. Page 455 – 456.
36. Nwadi, O. M. M., Bemegbunam, N.C. and Uvere, P.O. (2012). Chemical composition and sensory properties of maize-malted Bambara groundnut complementary food. Proceedings of the 36th NIFST Annual Conference, Eko 2012, University of Lagos, Lagos, 15th to 19th October, 2012. Page 57 – 59.
37. Nwadi, O. M. M., Bemegbunam, N. C. and Uvere, P. O. (2012). Proximate, micronutrient and essential fatty acid content of maize-malted cowpea complementary food. Proceedings of the 36th NIFST Annual Conference, Eko 2012, University of Lagos, Lagos, 15th to 19th October, 2012. Page 177 – 179.