Profile Information
UMOH Enobong Okon
Lecturer I
Basic Information
- UMOH Enobong Okon
- +234803548924
- enobongumoh@aksu.edu.ng
- Lecturer I
- Agricultural Engineering
- Academic Staff
Profile
Enobong Okon Umoh is an academic staff of Akwa Ibom State University, Ikot Akpaden, Nigeria. He holds a Bachelor of Science and Master of Science degrees in Food Science and Technology from the University of Uyo, Uyo, Nigeria and Michael Opara University of Agriculture, Umudike, Nigeria, respectively. Umoh has published many journals and conference papers.
Research Area
- Food processing and preservation
- Food Extrusion Technology
- Response Surface Methodology
- Food Technology
- Food Science
Publications
1. Iwe, M. O. and Umoh, E. O. (2010) Functional properties of False Yam (Icacina trichantha).Proceedings of the 34th Annual Conference/AGM of Nigerian Institute of Food Science and Technology (NIFST). Port Harcourt 2010. pp. 302 -303.
2. Umoh, E. O. (2013) Anti nutritional Factors of False Yam (Icacina trichantha) Flour. Internet Journal of Food Safety. Vol. 15, 2013. pp. 78-82. FoodHACCP.com Publishing.
3. Umoh, Enobong Okon (2013) Effect of Processing Methods on The Brabender amylograph Pasting Properties of False Yam (Icacina trichantha ) Flour. Proceedings of the Nigerian Institution of Agricultural Engineers (NIAE), Vol. 34.pp. 591-595.
4. E. O. Umoh and M. O. Iwe (2014) Effects of processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour. Nigerian Food Journal, NIFOJ, Vol. 32 (2). pp. 1-7, 2014.
5. Sunday P. Ukwo and Enobong O. Umoh (2017). Development of Non-Alcoholic Beverage from Sweet Potato (Ipeoma batata) and the Effect of Crude Spice Extracts on Quality and Consumer Acceptability. Journal of Scientific and Engineering Research 4(7):51-57. Available online www.jsaer.com
6. Umoh, E.O. (2020). Evaluation of Proximate composition, Functional properties and Anti-nutritional factors of Aerial yam-soybean Flour. International Journal of Food Science and Nutrition, 5(1): 70-74. Available online www.foodsciencejournal.com
7. Enobong O. Umoh, Madu O. Iwe and Phillipa C. Ojimelukwu (2021). Optimization of Extrusion process parameters for the Antinutritional compositions of Aerial Yam (Dioscorea bulbifera)-Soybean (Glycine max) flour Blends using Response surface Methodology. International Journal of Food Science and Nutrition, 6 (6): 62-69. Available online www.foodsciencejournal.com
8. Enobong O. Umoh and Madu O. Iwe (2022). Effects of Extrusion Processing on the Proximate composition of Aerial yam (Dioscorea bulbifera)-Soybean (Glycine max) flour Blends using Response Surface Methodology. Journal of Food Research, vol. 11 (1): 38-52. URL: https://doi.org/10.5539/ jfr.v11n1p38
2. Umoh, E. O. (2013) Anti nutritional Factors of False Yam (Icacina trichantha) Flour. Internet Journal of Food Safety. Vol. 15, 2013. pp. 78-82. FoodHACCP.com Publishing.
3. Umoh, Enobong Okon (2013) Effect of Processing Methods on The Brabender amylograph Pasting Properties of False Yam (Icacina trichantha ) Flour. Proceedings of the Nigerian Institution of Agricultural Engineers (NIAE), Vol. 34.pp. 591-595.
4. E. O. Umoh and M. O. Iwe (2014) Effects of processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour. Nigerian Food Journal, NIFOJ, Vol. 32 (2). pp. 1-7, 2014.
5. Sunday P. Ukwo and Enobong O. Umoh (2017). Development of Non-Alcoholic Beverage from Sweet Potato (Ipeoma batata) and the Effect of Crude Spice Extracts on Quality and Consumer Acceptability. Journal of Scientific and Engineering Research 4(7):51-57. Available online www.jsaer.com
6. Umoh, E.O. (2020). Evaluation of Proximate composition, Functional properties and Anti-nutritional factors of Aerial yam-soybean Flour. International Journal of Food Science and Nutrition, 5(1): 70-74. Available online www.foodsciencejournal.com
7. Enobong O. Umoh, Madu O. Iwe and Phillipa C. Ojimelukwu (2021). Optimization of Extrusion process parameters for the Antinutritional compositions of Aerial Yam (Dioscorea bulbifera)-Soybean (Glycine max) flour Blends using Response surface Methodology. International Journal of Food Science and Nutrition, 6 (6): 62-69. Available online www.foodsciencejournal.com
8. Enobong O. Umoh and Madu O. Iwe (2022). Effects of Extrusion Processing on the Proximate composition of Aerial yam (Dioscorea bulbifera)-Soybean (Glycine max) flour Blends using Response Surface Methodology. Journal of Food Research, vol. 11 (1): 38-52. URL: https://doi.org/10.5539/ jfr.v11n1p38