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Ikenna C. Ohanenye
Researcher at University of Ottawa
Publications - 14
Citations - 290
Ikenna C. Ohanenye is an academic researcher from University of Ottawa. The author has contributed to research in topics: Protein quality & Medicine. The author has an hindex of 5, co-authored 11 publications receiving 87 citations. Previous affiliations of Ikenna C. Ohanenye include Cranfield University.
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Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
TL;DR: The role of germination in the deactivation of antinutritional factors, hydrolysis of indigestible proteins, and improvement of properties and content of proteins of different legume seeds are highlighted.
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Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms
TL;DR: Microwave is a promising approach for increasing pigeon pea flour protein quality and utilisation and showed that the most abundant proteins in all samples were the 7S vicilin subunits.
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Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications
Chibuike C. Udenigwe,Chigozie Louis Okolie,Huifang Qian,Ikenna C. Ohanenye,Dominic Agyei,Rotimi E. Aluko +5 more
TL;DR: Ownership, antihypertensive, opioid-like, secretagogue and food intake stimulating, antioxidant and antimicrobial activities demonstrate that RuBisCO can be utilized as a sustainable source of peptides with multiple bioactivities for formulation of functional foods.
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Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency
Xiaohong Sun,Xiaohong Sun,Roghayeh Amini Sarteshnizi,Roghayeh Amini Sarteshnizi,Ruth T. Boachie,Ogadimma D. Okagu,Raliat O. Abioye,Renata Pfeilsticker Neves,Ikenna C. Ohanenye,Chibuike C. Udenigwe +9 more
TL;DR: This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides.
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Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry
TL;DR: Future research should develop new processing technologies for further improvement of the quality and functional properties of buckwheat protein in order to facilitate its utilization as an alternative plant-based protein toward meeting the global protein supply.