Go to content
- {{#headlines}}
- {{title}} {{/headlines}}
Profile
| Academic position | Full Professor |
|---|---|
| Research fields | Biochemistry,Nutritional Sciences |
| Keywords | Inositol phosphate, Phytase, Phytic acid, Rhizopus, Thermostabilization |
Current contact address
| Country | Nigeria |
|---|---|
| City | Ekpoma, Edo State |
| Institution | Ambrose Alli University |
| Institute | Biochemistry Department |
Host during sponsorship
| Dr. Ralf Greiner | Molekularbiologisches Zentrum, Bundesforschungsanstalt für Ernährung und Lebensmittel, Karlsruhe |
|---|---|
| Prof. Dr. Klaus-Dieter Jany | Molekularbiologisches Zentrum, Bundesforschungsanstalt für Ernährung und Lebensmittel, Karlsruhe |
| Dr. Ralf Greiner | Institut für Lebensmittel- und Bioverfahrenstechnik, Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Karlsruhe |
| Dr. Norbert U. Haase | Institut für Sicherheit und Qualität bei Obst und Gemüse, Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Detmold |
| Prof. Dr. Christian Zörb | Institut für Kulturpflanzenwissenschaften, Universität Hohenheim, Stuttgart |
| Start of initial sponsorship | 01/10/2006 |
Program(s)
| 2006 | Georg Forster Research Fellowship Programme |
|---|
Publications (partial selection)
| 2011 | Marshall A. Azeke, Ralf Greiner, Klaus-Dieter Jany: Purification and Characterization of two intracellular phytase from the tempeh fungus Rhizopus oligosporus. In: Journal of Food Biochemistry, 2011, 213-227 |
|---|---|
| 2011 | Marshall A. Azeke, Rafaat M. Elsanhoty, Samuel J. Egielewa, Mary U. Eigbogbo: The effect of germination on the phytase activity, phytate and total phosphorus contents of some Nigerian-grown grain legumes.. In: Journal of the Science of Food and Agriculture, 2011, 75-79 |
| 2007 | Marshall A. Azeke, Barbara Fretzdorff, Hans Buening-Pfaue, Thomas Betsche.: Comparative effect of boiling and solid substrate fermentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential of African yambean (Sphenostylis stenocarpa L.) seeds.. In: Food Chemistry, 2007, 1420-1425 |
| 2007 | Marshall A. Azeke, Barbara Fretzdorff, Hans Buening-Pfaue and Thomas Betsche: Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus. . In: Journal of the Science of Food and Agriculture, 2007, 297-304 |
| 2004 | Thomas Betsche, Barbara Fretzdorff and Marshall A. Azeke New Products for the improvement of the African nutritional status: how microorganisms transforms the hard-to-cook African yambean.. In: Forschungsreport, 2004, 16-19 |