Research Papers

  1. Omwamba M and Qiuhui H. (2009).Antioxidant Capacity and Antioxidative Compounds in Barley (Hordeum vulgare L) Grain Optimized Using Response Surface Methodology in Hot Air Roasting. European Food Research and Technology. Vol. 229 pp 907-914. https://doi.org/10.1111/j.1750-3841.2009.01426.x
  2. Omwamba M and Qiuhui H. (2010). Antioxidant Activity in Barley (Hordeum vulgare L.) Grains Roasted in a Microwave Oven under Conditions Optimized Using Response Surface Methodology. Journal of Food Science. Vol. 75 pp 66-73.DOI: 10.1111/j.1750-3841.2009.01426.x
  3. Omwamba MN, Artz WE and Mahungu SM. Oxidation products and metabolic processes in “Frying of Foods – Oxidation, Nutrient and Non Nutrient Antioxidants, Biologically Active Compounds and High Temperature”, 2nd Edition. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA, 2011, pp 23-47
  4. Omwamba M, Li F, Sun G and Hu Q. (2013) Antioxidant effect of roasted barley grain extract towards oxidative stress in vitro and in vivo. Food and Nutrition Sciences. Vol. 4 No. 8A pp 139-146. DOI:10.4236/fns.2013.48A017
  5. Omwamba M, Mahungu SM and Faraj AK. (2014). Effect of texturized soy protein on quality characteristics of beef samosas. International Journal of Food Studies. Vol 3 No. 1, pp 74-81.DOI: https://doi.org/10.7455/ijfs/3.1.2014.a7
  6. Omwamba M and Mahungu SM (2014).Development of a protein rich ready-to-eat extruded snack from a composite blend of rice, sorghum and soybean. Food and Nutrition Sciences. Vol. 5 pp1309-1317DOI: 10.4236/fns.2014.514142 
  7.  8.Mwove JK, Gogo LA, Chikamai BN., Omwamba MN. and Mahungu SM. (2016) Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia Senegal var. kerensis . Food and Nutrition Sciences Vol. 7 pp 977-988.DOI:10.4236/fns.2016.711096
  8. Kiprop VJ, Girard AW, Gogo LA, Omwamba MN. and Mahungu SM. (2016) Determination of the Fatty Acid Profile of Breast Milk from Nursing Mothers in Bungoma County, Kenya. Food and Nutrition Sciences, Vol. 7, pp 661- 670.DOI: 10.4236/fns.2016.78067  
  9. 10.Ndungu TW, Muliro PS,Omwamba Mand  Oosterwijk G(2016). Quality control of raw milk in the smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya. African Journal of Food Science. Vol. 10(5) pp. 70-78https://doi.org/10.5897/AJFS2015.1412
  10. Ndungu TW,Omwamba M, Muliro PS and Oosterwijk G.(2016).Hygienic practices and critical control points along the milk collection chains in smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya African Journal of Food Science. Vol. 10(11) pp. 327-339.https://doi.org/10.5897/AJFS2016.1485
  11. Mwove JK, Mahungu SM. Gogo LA, Chikamai BN and Omwamba MN. (2017). Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic. International Journal of Food Studies. Vol. 6pp 23-33.DOI:10.7455/ijfs/6.1.2017.a3
  12. Ernesto DB, Omwamba M, Faraj A and Mahungu S. (2017).Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits. Food and Nutrition Sciences, Vol 8, pp 912-935.DOI:10.4236/fns.2017.810066
  13. Kiiru SN, Mahungu SM and Omwamba M. (2018). Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegalvar. kerensis. African Journal of Food Science, Vol. 12(3) pp. 46-53https://doi.org/10.5897/AJFS2017.1652
  14. Mwove JK, Gogo LA, Chikamai BN, Omwamba M and Mahungu SM. (2018). Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis. Food Science and Nutrition. Vol 6 (2) pp 474-482.doi: 10.1002/fsn3.576
  15. Dovel B. Ernesto, Mary Omwamba, Abdul K. Faraj, Symon M. Mahungu (2018).Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique.Food and Nutrition Sciences, Vol 9, 556-571 DOI:10.4236/fns.2018.95042
  16. Eugenia W. Gakuru, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu. (2019). Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from  Acacia senegal var. kerensis. Food and Nutrition Sciences, Vol. 10:1277-1286  DOI10.4236/fns.2019.1011092
  17. Ruth I. Kavaya1, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu. (2019). Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, Vol. 10:1334-1343. DOI:10.4236/fns.2019.1011096
  18. Everlyne Otondi A, John Masani Nduko, Mary Omwamba. (2020). Physico-chemical Properties of Extruded Cassava-Chia Seed Instant Flour. Journal of Agriculture and Food Research Volume 2, Article 100058. https://doi.org/10.1016/j.jafr.2020.100058
  19. Wafula Nobert Wanjala, Omwamba Mary, Mahungu Symon (2020). Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice ( Oryza sativa ), Sorghum [ Sorghum bicolor (L.) Moench] and Bamboo ( Yushania alpine ) Shoots.Food and Nutrition Sciences 11:789-806DOI:10.4236/fns.2020.118056
  20. Wafula Nobert Wanjala, Omwamba Mary, M. Mahungu Symon(2020). Influence of Feed Rate, Moisture andMixture Composition from CompositesContaining Rice (Oryza sativa), Sorghum[Sorghum bicolor (L.) Moench] andBamboo (Yushania alpina) Shoots onPhysical Properties of Extruded Flourand Mass Transfer. Food and Nutrition Sciences 11(08):807-823DOI:10.4236/fns.2020.118057
  21. Nobert Wanjala Wafula, Mary Omwamba and Symon M. Mahungu (2021). Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (Oryza sativa), sorghum [Sorghum bicolor), and bamboo (Yushania alpina) shoots Journal of Food Processing and PreservationVol.45, Issue1 https://doi.org/10.1111/jfpp.15063
  22. Ndung'u T.W., Muliro P.S. and Omwamba M.  2021. A novel platform test to detect beta-lactam residues in raw milk. African Journal of Food Science 15 (10) pp 336-344. Doi:10.5897/AJFS2021.2135
  23. Virate Jepkogei Kiprop, Mary N. Omwamba, Symon M. Mahungu (2021). Influence of Gum Arabic from Acacia senegal var. kerensis on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches. Food and Nutrition Sciences Vol.12 (11). DOI: 10.4236/fns.2021.1211081
  24. Ndgung'u T.W., Omwamba M. and Muliro P.S. 2021. Evaluation of rapid beta-lactam antibiotic residues detection  kits for raw milk. African Journal of Food Science  15(11) pp. 353-359. Doi: 10.5897/AJFS2021.2145
  25. Terefe ZK, Omwamba NM and  Nduko JM. (2021). Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour. Food Science & Nutrition. Volume 9, (11) pp 6343-6352  https://doi.org/10.1002/fsn3.2599
  26. Momanyi MR, Nduko JM, Omwamba M (2022) Effect of hermetic Purdue Improved Crop Storage (PICS) bag on chemical and antinutritional properties of common Bean (Phaseolus vulgaris L.) varieties during storage Current Research in Food Science Vol 5, pp. 107-116
  27. Terefe ZK, Omwamba NM and  Nduko JM. (2022). Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites. Research journal of food science and Nutrition Volume 7(1), pages 1-15, February 2022 https://doi.org/10.31248/RJFSN2021.132
  28. Terefe ZK, Omwamba NM and  Nduko JM. (2022). Optimization of Extrusion Cooking Variables for Production of Protein Enriched Maize-Cassava Leaf Composite Instant Porridge Flour International Journal of Food Science and Agriculture , Volume 6, pp 93-106; https://doi.org/10.26855/ijfsa.2022.03.012
  29. Terefe ZK, Omwamba NM and  Nduko JM. (2022). Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf. Journal of food safety. Volume42, Issue3 June 2022 DOI:  https://doi.org/10.1111/jfs.12969
  30. Otieno, KO, Muliro, PS and Omwamba, MN. (2022). Nutrient composition of biscuits containing fermented cassava and cricket flour. East African Agricultural and Forestry Journal85(3 & 4), 8.  https://www.kalro.org/www.eaafj.or.ke
  31. Oyim IR, Anyango JO and Omwamba MN. (2022) Effect of Pre-Gelatinization Conditions on the Total Oxalate Content and Techno-Functional Properties of Taro (Colocasia esculenta) Flour. Food and Nutrition Sciences, vol. 13 No. 6 pp 511-525 https://doi.org/10.4236/fns.2022.136039
  32. Nyamayi DA, Anyango JO, and Omwamba M.(2022) Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread, Journal of Food and Nutrition Sciences. Volume 10, Issue 3,  pp. 86-96. doi: 10.11648/j.jfns.20221003.15
  33. Nyamai DA, Anyango JO and Omwamba, MN 2022. Functional and physicochemical properties of wheat, cassava, and bamboo shoot composite flours and bread African Journal of Food, Agriculture, Nutrition and Development  (AJFAND), vol. 22(09) pp 21418-21436 https://doi.org/10.18697/ajfand.114.22315