Dr. BEDE NJIDEKA EVELYN

B Sc., M Sc., PhD.

Dr.EvelynDr. BEDE NJIDEKA EVELYN

Professor

 

Academic and Professional Qualification

  • B Sc. Food Sci. and Tech. (Nigeria)
  • M.Sc. Food Tech. (Ibadan),
  • Ph.D. Food Nutrition (Umudike)

Membership of professional bodies

  • Member, Nigeria Institute for Food Science and Technology
  • Member, Third World Organization for Women in Science
  • Member Nutrition Society of Nigeria

Publications

  1. N. Bede

Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and

Organ Sizes of Alloxan-induced Diabetic Rats. International Journal of Nutrition and

Food Sciences, 4(5), 535-540, 2015.

 

 

  1. N. Bede, C. E. Okeke and C. Amandikwa. Physiochemical Properties and Sensory Evaluation

of Kunu-Zaki Beverage  Produced by Substitution of Sweet Potatoes with Date Fruits.

Journal of Environmental Science, Toxicology and Food Technology, 9(3), 81-84, 2015.

 

 

  1. N. Bede, B. C. Mmuoasinam, N. O. Kabuo, A. I. Peter-Ikechukwu and C.   Amandikwa.

Habitual Green Tea Intake and Effects on Blood Glucose and Blood Lipids of Diabetic

Rats. International Journal of Life Sciences, 4(3), 192-196, 2015.

 

  1. N. Bede, E. N. T. Akobundu and T. U. Nwabueze. Antihyperglycemic and Hypolipidemic

Effects of Chrysophyllum cainito (udara bekee) Herbal Tea on Diabetic Rats. Nigerian

 

Food Journal, 34(1), 9-14, 2016.

Research archive

Food Nutrition

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