- Chebitok, V., Kamau, H., Kinyua, M. & Ayua, E. (2025). Modification of Cassava Flour Chemical, Functional Properties, and Sensory Attributes Through Gamma Irradiation. African Journal of Education, Science and Technology (AJEST), 8(3), 87–97
- Namuya B., Serrem C. & Kamau, H. (2025). Evaluation of nutrition knowledge and dietary practices of pregnant and lactating adolescents in Turkana South Sub-County. African Journal of Nutrition and Dietetics, Vol. 4(1), 223-238.
- Musitia, V., Ayua, E., Kinyua, M., & Kamau, H. (2025). Characterization of physicochemical and functional properties of selected Irish potato varieties developed through gamma irradiation. Science Progress, 108(2), Pg. 1-26.
- Musitia, V., Kamau, H., Kinyua, M. & Ayua, E. (2024). Gamma Irradiation Doses Influences On Instrumental Colour Analysis and Sensory Characteristics of Irish Potatoes is Varietal Dependent. Potato Journal, 51(2), Pg. 129-139.
- Musitia, V., Kinyua, M., Ayua, E., & Kamau, H. (2024). Effects of Gamma Irradiation on Physico-chemical, and Functional Properties of Irish Potato Tubers and flours is Dose and Varietal Dependent. African Journal of Education, Science and Technology, 8(1), Pg. 436-450
- Ayua, E.O., Nkhata, S.G., Namaumbo, S.J., Kamau, E.H., Ngoma, T.N., & Aduol, K.O. (2021). Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems. Heliyon, Vol. 7(2)
- Kamau, E.H, Mathara, J.M., & Kenji, G.M. (2020). Characterization of the Chemical and Phytochemical Profiles during Fruit Development and Ripening in Selected Cultivars of African Nightshade (Solanum nigrum Complex) Edible Berries. Journal of Agricultural Studies, Vol. 8(2), pp. 806-816.
- Kamau, E.H, Mathara, J.M., & Kenji, G.M. (2020). Sugar Content and Physical Characterization of Four Selected African Nightshade (Solanum nigrum) Edible Berries. European Journal of Agriculture and Food Sciences, Vol. 2(3).
- Kamau, E.H., Nkhata, S.G. & Ayua, E.O. (2020). Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Science & Nutrition, Vol. 8(4), pp. 1753-1765.
- Nkhata, S.G., Ayua, E., Kamau, E.H. & Shingiro, J-B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science & Nutrition, Vol. 6(7), pp. 2446-2458.
University of Eldoret Staff Profiles are comprehensive overviews or autobiographies of our employees, detailing their responsibilities, areas of expertise, contribution and impact to the community/society
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