Federal University of Technology,
Owerri

About the department of Food Engineering

FUTO's department of Food Science and Technology offers comprehensive undergraduate and postgraduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensor, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.

The food industry is one of Nigeria´s most important sectors, and many opportunities exist for food science graduates. Some work in food companies with product development, quality management and company management. Our graduates are also involved with the development of new and healthy foods or working to prevent undesirable bacteria from entering food products.

The advances that have taken place in recent decades within technology and biological science have created completely new ways of producing and processing foods. Increasing technology has made food production extremely complex, and there is a growing need for highly qualified graduates who can grasp and apply the new technologies.

Part 1 (100 level)

Ist Semester

Elementary Mathematics I (MTH 101, 4 unit) more details

Description

Number systems. Indices. Surds and logarithms. Polynomials. Reminder and factor theorems. Polynomial equations. Rational functions. Partial fractions. Fields ordered fields. Inequalities. Mathematical induction. Permutation and combinations. Binomial theorem. Sequences and series. The Quadratic equation and functions. Relation between the roots and the coefficients. Complex numbers. Addition, subtraction, multiplication and division. Argand diagram. De Movers theorem, nth root of complex numbers. Elementary set theory. Venn diagrams and applications. DeMorgan’s law. Trigonometry. Elementary properties of basic trigonometric functions. Additional formulae and basic identities. Sine and cosine formulae. Half angle formulae. Area of a triangle. Solution of trigonometric equations. Inverse trigonometric functions. Functions, concept and notation examples. Composition, exponential and logarithmic functions. Graphs and properties. Limit and continuity. Techniques for finding limits. The derivative calculation for first principles. Techniques of differentiation. Chain rule order derivatives. Mean value theorem. Applications. Indeterminate forms and L’hospital rule. Tayior and Machlaurin’s series. Curve sketching. Integration as reverse of differentiation, as area, as limit of finite sums. Definite integrals. Properties of definite integrals. Applications.

General Physics I (PHY 101, 4 unit) more details

Description

Mechanic: Space and time, units and dimension, vectors, kinematics, Newton’s Law, Galilean invariance, static and dynamics of particles, universal gravitation, work and potential energy, conversion of energy and momentum, rigid bodies, fluid mechanics, thermal physics, thermal properties, including elementary thermodynamics and kinetic theory.

General Chemistry I (CHM 101, 4 unit) more details

Description

Atomic structure and the periodic classification of the elements; ionic and covalent bonding including the effect of dipole-dipole interacting on physical properties. Redox reactions and the concept of oxidation numbers; introduction to gas Kinetics; introduction to nuclear chemistry. Solids and lattices structure; acid-base reactions; general principles of extraction metals.

Workshop Practice I (ENG 101, 1 unit) more details

Description

Use of engineering measuring instruments e.g. callipers, gauges, etc. introduction to hand tools e.g. practice in wood planners. Sanders and pattern making; sampling and sizing techniques, raw materials.

Sheet-metal work: Production of sheet metal products layout, cutting and shaping, gas welding, sold erring, brazing and fasting assembly.

Wood work: Basic wood working principles and tools, layout methods, cutting and evaluation, finished projects.

Engineering Drawing I (ENG 103, 1 unit) more details

Description

Introduction to the use of drawing/ drafting instruments. Descriptive geometry and geometric construction. Drawing, measuring, lettering and dimension objects in various positions. Principles of orthographic projections in the first angle.

GST 101 Use of English I (GST 101, 2 unit) more details

Description

Library orientation, aids through dictionary practice, vocabulary development techniques, reading and comprehension techniques, listening and note-taking techniques- outline and summarizing dealing with examination questions.

Humanities (GST 103, 1 unit) more details

Description

Introduction to the humanities definition and rationale. Role of literature in the humanities aspects of thee contemporary African Novels, significant examples of African/ Western poetry; dynamic art-role and relevance in modern Nigeria with practical demonstration/ performances. Role of philosophy in the humanities, man and his quest for certainty, materialism, idealism; the meaning and significance of selected concepts- freedom, responsibility, obligation, the good life, art beauty; values –relative and non relative; inductive arguments and scientific reasoning. Exposure of African History – its role and the meaning of life- past, present and future.

Biology for Physical Sciences (BIO 101, 3 unit) more details

Description

General classification of animal and plants; experimental morphology; classical genetics – Mandelism; molecular basis of heredity; mutation and natural selection; ecology and population dynamics; bio-engineering

French (FRN 101, unit) more details

Description

Igbo (IGB 101, unit) more details

Description

2nd Semester

Elementary Mathematics II (MTH 102, 4 unit) more details

Description

Transcendental functions. Hyperbolic functions, inverse functions. Logarithmic differentiation. Methods of integration. Integration rational functions. Integration by parts. Improper integrals. Applications. Areas and volumes. Centers of mass. Ordinary differential equations. First order linear equation, second order homogenous equations with constant coefficients. Applications. Plane analysis geometry. Rectangular Cartesian coordinates. Distance between two points. The straight line loci. The circle, parabola, elipse and hyperbola. Second degree curves. Plane polar coordinates vectors. Vector functions and their derivatives. Velocity and acceleration. Matrix algebra. Addition and multiplication. Transpose. Determinants, inverse of non singular matrices. Cramer’s rule and application to the solution of linear equations. (Examples should be limited to m x n matrices where m 3, n 3). Transformation of the plane. Translation, reflection, rotation. Enlargement, shear composition of transformation. invariant points and lines.

General Physics II (PHY 102, 4 unit) more details

Description

Electricity and magnetism, Electrostatics; conductors, currents; dielectrics; magnetic field and induction; Maxwel’ls equations ; electromagnetic oscillations and waves. Geometrical optics; Geometrical methods applied to the optics of mirrows, lenses and prisms.

General Chemistry II (CHM 102, 4 unit) more details

Description

Physical and chemical equilibrium, elementary electro-chemistry and chemical kinetics; Survey of reactions of functions group in alphabetical and aromatic compounds. Concept of hybrid bonds . Alkenes, alkynes, reactions of carbon –carbon multiple bonds; elimination and substitution reactions of alcohol and alkyl halides; addition and elimination reactions in benzene; hydroxyl groups and carbonyl compound, organic acid bases and derivatives.

Workshop Practice II (ENG 102, 1 unit) more details

Description

Industrial safety: Behaviour analysis safety consciousness. Survey of sources of common accidents. Accident prevention and control. Machine-shop work: Lathe work: instruction of metal working process. Shaping, milling, grinding, drilling and metal spinning etc. Design of simple jigs and fixtures. Automobile diagnosis and repairs. Electrical workshop practice: Convention and application of colours, codes and signs etc. Use of the tools, machines and conductors.

Engineering Drawing II (ENG 104, 1 unit) more details

Description

Isometric projection. Freehand and guided sketching. Sectioning conventional practice, conic sections and development. Methods of reading and reproducing drawings, graphs and charts. Interpretation of solids.

Use of English II (GST 102, 2 unit) more details

Description

Second stage library work with emphasis on effective search techniques, paragraph development, easy writing principles and practice, term-paper writing, technical report business letter writing, grammar and mechanics review, referencing and documentation.

Social Sciences I (GST 108, 2 unit) more details

Description

Introduction: The nature and scope of politics and economics. Definition and basic concepts in economics and political science. Nigeria’s public sector. The political set up in Nigeria. The civil service structure: Public investment and economic infrastructure. The economic role of government. Government expenditure and revenues, fiscal federalism and revenue allocation. Nigeria’s private sector: The financial system in Nigeria. The role of the agricultural sector in the development process. The industrial sector and public investment in Nigeria. Human resources development and utilization in Nigeria, national development planning- problems and prospects, aspects of economic and technological dualism. Political and economic future of Nigeria. A global perspective of economics, economic systems and development of nations’ economies. International trade and economic development: Balance of payments, commercial policies of Nigeria and other developing countries. Economic integration; state and structure of economy of ECOWAS countries; the EGA and economic cooperation in Africa. Foreign aid and investments: The international corporation, technological transfer and technological independence. Global inter-dependence and the New International Economic Order. World economic crisis- energy and OPEC, food storage and armaments.

Science, Technology & Society (GST 110, 1 unit) more details

Description

The scientific evolution of man – science and need for science, history of science, classifications, modern scientific methods; science and man’s environment; terrestrial and cosmic life; harnessing science – climate and vegetation. Production, processing conversion, distribution: energy resources: solar thermal nuclear energy- fossil fuels, estimates of energy reserves in Nigeria. Key revolutions in technology: technology, electronics and computer technology, robotics and cybernetics, everyday applications: technology history of technological evolution/ practice in Nigeria, role of technology in the national economy. Education for technology – past, present and future; constraints in the utilization of new technological products – reliability quality control, cost effectiveness, politics and environment; effect of mechanization, consumerism; social implications of scientific advances – science in the civilization of man, science and culture; society- social implications of scientific implications of scientific advances e.g population explosion, environmental pollution; social implication of technological research and advances: e.g displacement of man by machines, space travel threat of nuclear and neutron war, genetic research, energy crisis, ethics in technology; ethics, professionalism, legal aspects.

French Language II (FRN 102, 1 unit) more details

Description

Igbo Language II (IGB 102, 1 unit) more details

Description

Part 2 (200 level)

Ist Semester

Mathematical Methods I (MTH 201, 3 unit) more details

Description

Introduction to Statistics and Probability (MTH 211, 3 unit) more details

Description

Applied Electricity I (PHY 201, 3 unit) more details

Description

Computer and Application I (CSC 201, 4 unit) more details

Description

Physical Chemistry I (CHM 201, 3 unit) more details

Description

Introduction to Food Microbiology (FST 201, 3 unit) more details

Description

Nigeria and African Cultural Development (GST 201, 1 unit) more details

Description

Workshop Practice III (ENG 201, 1 unit) more details

Description

2nd Semester

Introductory Numerical Analysis (MTH 222, 3 unit) more details

Description

Modern Physics (PHY 204, 3 unit) more details

Description

Inorganic Chemistry (CHM 202, 3 unit) more details

Description

Organic Chemistry I (CHM 204, 3 unit) more details

Description

Introduction to Process Biochemistry (FST 202, 3 unit) more details

Description

Introduction to Process Calculations (FST 204, 3 unit) more details

Description

Introduction to Food Science and Technology (FST 206, 2 unit) more details

Description

Students Industrial Work Experience Scheme (SIWES) I (SIW 200, 2 unit) more details

Description

Part 3 (300 level)

Ist Semester

Unit Operations in Food Technology I (FST 301, 3 unit) more details

Description

Food Processing Fundamentals (FST 303, 3 unit) more details

Description

Human Nutrition (FST 305, 3 unit) more details

Description

Food Machinery (FST 307, 3 unit) more details

Description

Food Chemistry and Analysis (FST 309, 3 unit) more details

Description

Crops and Animal Production (AGR 307, 3 unit) more details

Description

Introduction to Microeconomics (AEC 201, 3 unit) more details

Description

2nd Semester

Unit Operations in Food Technology II (FST 302, 3 unit) more details

Description

Food Laws and Standards (FST 304, 3 unit) more details

Description

Post Harvest Physiology and Storage (FST 306, 3 unit) more details

Description

Food Microbiology (FST 308, 3 unit) more details

Description

Physical Properties of Foods (FST 310, 3 unit) more details

Description

Financial and Industrial Management (MGT 310, 2 unit) more details

Description

Marketing Management (MGT 304, 3 unit) more details

Description

Part 4 (400 level)

Ist Semester

Technical Reporting and Presentation (FST 401, 1 unit) more details

Description

Food Process Plant Design (FST 403, 3 unit) more details

Description

Fruits and Vegetables Processing (FST 405, 3 unit) more details

Description

Principles of Food Quality Control (FST 407, 3 unit) more details

Description

Meat and Meat Product Processing (FST 409, 3 unit) more details

Description

Food Instrumental Analysis (FST 411, 3 unit) more details

Description

Alcoholic and Non-alcoholic Beverage Technology (FST 413, 3 unit) more details

Description

Students Industrial Work Experience Scheme II (SIW 400, 4 unit) more details

Description

Students Industrial Work Experience Scheme III (SIW 401, 2 unit) more details

Description

2nd Semester

Part 5 (500 level)

Ist Semester

Food Product Development (FST 501, 3 unit) more details

Description

Milk and Diary Technology (FST 503, 3 unit) more details

Description

Cereals and Milling Technology (FST 505, 3 unit) more details

Description

Food Science and Technology Seminar (FST 507, 1 unit) more details

Description

Research Project I (FST 509, 2 unit) more details

Description

Food Packaging (FST 511, 3 unit) more details

Description

Elective (FST 513/515, 3 unit) more details

Description

Oil Seeds Processing (FST 513, 3 unit) more details

Description

Food Reactor Design (FST 515, 3 unit) more details

Description

2nd Semester

Processing of Miscellaneous Foods (FST 502, 3 unit) more details

Description

Food Plant Sanitation and Waste Management (FST 504, 3 unit) more details

Description

Bakery Technology (FST 506, 3 unit) more details

Description

Nutritional Evaluation of Food Processing (FST 508, 3 unit) more details

Description

Research Project II (FST 510, 4 unit) more details

Description

Special Topics in Food Science and Technology (FST 512, 3 unit) more details

Description

Water Treatment Processing and Quality (FST 514, 3 unit) more details

Description

Recommended Electives

Introduction to Biotechnology (FST 415, 3 unit) more details

Description

Principles of Management (MGT 202, 3 unit) more details

Description

Industrial Psychology (MGT 205, 3 unit) more details

Description

Human Resources Management I (MGT 301, 3 unit) more details

Description

Human Resources Management II (MGT 302, 3 unit) more details

Description

Biochemical Methods (BCH 301, 3 unit) more details

Description

Microbial Growth and Growth Kinetics (BCH 302, 3 unit) more details

Description

Master Part 1 (100 level)

Ist Semester

2nd Semester

Master Part 2 (200 level)

Ist Semester

2nd Semester

Ph.D Part 1 (100 level)

Ist Semester

2nd Semester

Ph.D Part 2 (200 level)

Ist Semester

2nd Semester

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CHINYERE I. IWUOHA

Professor

Contact Information

Email:
chinyereiwuoha@futongr.com
chinyereiwuoha@futongr.com

Academic/Professional Qualification

  • B.Sc Tech (Food Proc Technol), 1986, Federal University of Technology, Owerri (FUTO), Imo State, Nigeria.
  • M.Sc (Food Technol), 1988, University of Ibadan, Ibadan, Oyo State, Nigeria
  • Ph.D (Food Sci & Technol), 1999, Federal University of Technology, Owerri (FUTO), Imo State, Nigeria
  • Winner, Prestigious Dubic Award for Best-graduating Student of Food Processing Technology (FPT), Dec. 1986
  • Winner, Tate & Lyle Post-graduate Scholarship, 1987-1988.
  • Chosen as Resource Person/Participant in IBC-TV Discovery Programmes, Dec. 1990.
  • University Fellow, FUTO Staff Fellowship for Ph.D Programme, 1992.
  • IFS Grantee Awarded the International Foundation for Science (IFS) Grant for Young Scientists in Less-Developed Countries (LSDs), 1996 – 1999.
  • Listed amongst WHO – IS – WHO in the World, 1999.
  • Ordained ‘Chief Deacon’,@ The New Jerusalem Liberation Ministries, Int’l Inc. (NJLMII), Owerri, May 14, 2000.
  • Appointed, The Administrator, the New Jerusalem Liberation Ministries Intl (NJLMI), Nekede, Owerri-West, Imo State, 2003 – Date.
  • Obtained the Position of Becoming the 1st FUTO Alumnus Professor in 2005.
  • Appointed the 1st Substantive HOD of FST, 2006 – 2007.

Research Interests

  • Food Processing & Fundamentals of Food Engineering
  • Processing Techniques versus Functional, Physicochemical and Rheological Characteristics of Tropical Food (Cereals, Legumes and Tubers) Powders

Teaching and Professional Experience

  • Unit Operations in Food Technology
  • Food Dehydration
  • Food Research Design & Statistical Analysis of Data
  • HACCP System in Food Process Industry

Other Experience

  • Elected by FST [FUTO] to participate in Short Course on Advances in Food Rheology, University of Nigeria, Nsukka (UNN), January, 1991.
  • Member, Committee on Review of the Postgraduate Regulations, Oct, 2003.
  • Member, SEET Research Committee, 2000 – 2004
  • Associate Dean SEET, Nov. 1, 2000 – Oct. 31, 2004.
  • Member, Senate Examinations Committee, Nov. 1, 2002 - Date
  • Head of Department (HOD), Dept. of Food Sci. & Technol, 2005 – 2007
  • University Chief Examiner (University Examinations Officer), 2008 – 2010
  • Director, Office for University Development (OUD), 2010 – Date
  • Appointed Reviewer to upto six (6) professional & Int’l Journals: JFS (2004-Date), IJARD (2004 – Date), NIFOJ (July 17, 2002 – Date), Niger Agric. J (2002), JCSN (March 7, 2001), and J. Chem. Soc. (Jan. 24, 2001).

Profile

Academic Profile.

  • RESEARCH SOJOURN WITH TROPICAL ROOT & STEM TUBERS - Cassava, cocoyam, sweet potato, yams (white, yellow, water and three-leaved)
  • RESEARCH SOJOURN WITH TROPICAL GRAINS (SELECTED CEREALS & LEGUMES) - Maize, Rice & Cowpea, Bambarra groundnut, Soybean: As mono and blended powders…
  • RESEARCH SOJOURN WITH BLENDED POWDERS FROM GRAINS & TUBERS - Sorghum, Maize and Cocoyam, Sweet Potato, Yam
  • RESEARCH SOJOURN WITH LOCAL OILSEEDS - Palm nut, palm kernel, groundnut (peanut), egusi, coconut copra, soybean: The studies encompassed effects on quality parameters of the resultant oils as affected by type, cultivar, and processing conditions
  • RESEARCH SOJOURN WITH Selected LOCAL SEED SOUP THICKENERS - Achi, Ofor, Ukpo.

In the course of these academic pursuits (research sojourns), Prof C I Iwuoha severally realized that utilizations of the resultant flours/food powders from processed tropical/local agricultural produce are becoming traditional in the tropical zone and elsewhere. Iwuoha quickly launched into the various studies on the effects/influences of the species, cultivars, processing methods (biochemical, biophysical, chemical, physical – [drying, cutting, milling, boiling, steaming, blending, baking, roasting, toasting], processing temperature, and processing duration, use of chemical additives (processing aids): in types and levels have been observed and reported. He put efforts in to measure and analyze the magnitude, the extent and significance of the influence/effect of the variables/factors on the indicator parameters which fall into these categories: - physical, physicochemical, chemical, nutritional, anti-nutritional, pasting/rheological and organoleptic. His ultimate aims have been to preserve these agricultural produce in variety, other form/natures that will keep longer and be trans-located far beyond Africa and the Tropical territory. The research sojourning is still continuing.

Administrative Profile.

Highlight of acivities in Office for University Development (OUD) since the past twelve (12) months

Introduction:

The Office for University Development (OUD) was created in 1991 by the 2nd Substantive Vice-Chancellor of the Federal University of Technology, Prof. Amagh Nduka. It is a Unit in the Office of the Vice Chancellor. It is headed by a Director, followed by an Administrator, a Secretary, a Clerk and a Cleaner.

The Office for University Development (OUD) has over the years been concerned mainly with routine convocation activities of the University. Within the last eight months, however the OUD has, in addition, become actively involved in her statutory functions under the able leadership of the Vice-Chancellor, Prof. C. C. Asiabaka. Groups of activities embarked upon and reasonably accomplished within the period include:

  • Ensuring environmental sanity and orderliness in the campus
  • Streamlining the activities of motorcycle/bus operators
  • Promoting Alumni Matters.

ENVIRONMENTAL/BUSINESS SANITY AND ORDERLINESS

Dismantling and Removal of Illegal Structures

Following the successful relocation of Small Scale Business Operators (SSBOs), and in the spirit of maintaining orderliness in the University environment, OUD dismantled and removed the illegal structures, bukas and shanties. This has considerably improved aesthetics in the campus.

In further pursuance of ensuring environmental orderliness and a befitting academic environment, OUD embarked on and completed the removal of unauthorized billboards scattered all over the campus. In place of these metal signpost, students/staff are advised to, and now, use disposable cloth advert platforms.

STREAMLINING MOTORCYCLE/BUS OPERATIONS

Office for University Development in cooperation with Security Unit have re-organized the operations of motorcycle operators with a view to ensuring security and safety of riders, thus;

  • All bikes coming into campus through Road 1 now stop at SOHT junction;
  • All bikes coming into campus through Road 2 now stop at CCE/ Health Centre junction; and
  • All bikes coming into campus through Road 3 now stop at Institute of Erosion Studies (IES)/Old Registry junction.

Furthermore, and very importantly, bus drivers have been organized and located to a designated new park. This exercise controlled the incidence of gender abuse and harassment of staff and students.

REINFORCING ALUMNI MATTERS

Office for University Development has within the period re-awakened the minds of FUTO Alumni stakeholders to their responsibility towards their Alma-Mater. The Alumni Association has made some reasonable contributions to the development of the University as follow:

  • Launching of the Port Harcourt FUTO Alumni Centre Complex. This will contain conference hall for meetings/social gathering, residential apartment for new or visiting FUTO Community member to Port Harcourt and offices.
  • Donation of multimedia facilities to FUTO by both Diaspora Alumni and some members in Nigeria.
  • Hosting of Bi-annual lecture in Abuja.
  • Facilitation of the Building of the 1st set of staff quarters in FUTO by Alumni Representative in Council (Sir Ndukwe Osogho-Ajala).
  • Alumni Stakeholders’ forum with our new Vice-Chancellor, Prof. C.C. Asiabaka led by Mr Andrew Ejayeriese.
  • Facilitation of numerous developmental projects in FUTO by the Alumni

ON-GOING PROJECTS

The projects are the following:

  • Clearing of Bushes Between Buildings/Schools
  • In order to add value to the infrastructures so far put in place by the University Management under the able leadership of the Vice-Chancellor, OUD is embarking on the clearing of bushes between the various School and Administrative buildings. This will add aesthetic value to the landscape and provide a safety halo around the buildings.

CONCLUDING REMARKS

The Office for University Development has, within the past eight months, taken giant strides in the execution of its responsibilities. This has been made possible by the special interest, push and determination of the Vice-Chancellor. OUD appreciates the strong-willed spirit of the Vice-Chancellor and thanks him for his encouragement of the Unit.

Honours

  • Winner, Prestigious Dubic Award for Best-graduating Student of Food Processing Technology (FPT), Dec. 1986
  • Winner, Tate & Lyle Post-graduate Scholarship, 1987-1988.
  • Chosen as Resource Person/Participant in IBC-TV Discovery Programmes, Dec. 1990.
  • University Fellow, FUTO Staff Fellowship for Ph.D Programme, 1992.
  • IFS Grantee Awarded the International Foundation for Science (IFS) Grant for Young Scientists in Less-Developed Countries (LSDs), 1996 – 1999.
  • Listed amongst WHO – IS – WHO in the World, 1999.
  • Ordained ‘Chief Deacon’,@ The New Jerusalem Liberation Ministries, Int’l Inc. (NJLMII), Owerri, May 14, 2000.
  • Appointed, The Administrator, the New Jerusalem Liberation Ministries Intl (NJLMI), Nekede, Owerri-West, Imo State, 2003 – Date.
  • Obtained the Position of Becoming the 1st FUTO Alumnus Professor in 2005.
  • Appointed the 1st Substantive HOD of FST, 2006 – 2007.

Publication

  • Onuegbu, N C, Iwuoha, C. I., Owuamanam, C. I. and Ihediohanma, N C. (2011). Effects of boiling solution (trona) concentration and time, on the three-leaved yam (Dioscorea dumetorum Pax) tubers. African Journal of Food Science, 5 (1): 1 – 5.
  • Iwuoha, C. I. (2004). Comparative evaluation of physic-chemical characteristics of flours from steeped tubers of white yam (Dioscorea rotundata Poir), water yam (Dioscorea alata L.) and yellow yam (Dioscorea cayenensis Lam). Tropicultura 22(2): 56-63.
  • Iwuoha, C. I. (2004). Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers. (Food Chem. 85 (4): 541 -551.
  • Iwuoha, C.I., Eze, C.C., Nwankwo, A.I. (2004). Cassava Post-Harvest Needs Assessment in Ebonyi State. A REPORT SUBMITTED TO THE POST-HARVEST SCIENTIST, IITA HIGHER-RAINFALL STATION, ONNE, RIVERS STATE, IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE COMPLETION OF POST-HARVEST NEEDS ASSESSMENT UNDER THE CMD INTEGRATED CASSAVA PROJECT, IITA, JUNE 7 – 11, 2004.
  • Iwuoha, C.I. and Nnanemere, C.J. (2003). Swelling index of yam flour as affected by tuber variety, processing method and analytical temperature. Afr. J. Root Tuber Crops. 5(2): 15 – 17.
  • Iwuoha, C.I., Ezumba, C.U. and Nnadozie, C.F.C. (2003). Effect of steaming on the proximate composition and physic-chemical properties of instant fufu flour from two cassava varieties. Nig. Food J. 21: 54 – 61.
  • Iwuoha, C.I. and Ezedinma, C.I. (2003). Effects of processing method and consumers’ geopolitical background on the scoring pattern of sensory quality attributes of ugba-fermented seeds of African oil bean tree (Pentaclethra macrophylla Bentham). Int. J Agric. Rural Dev., 4: 68 -73.
  • Iwuoha, C.I. and Nwakanma, M.I. (2002. The effect of processing conditions on the physico-chemcal properties of flours from cassava (Manihot esculenta Crantz), sweet potato (Ipomoea batatas (L) Lam) and white yam (Dioscorea rotundata Poir). Afr. J Root Tuber Crops. 5(1): 38 – 42.
  • Iwuoha, C.I. and Nwosu, J.N. (2002). Effect of chemical additive on water imbibitions of dried plantain chips. J. Sustain . Agric Environ. 4(1): 48 – 54.
  • Iwuoha, C.I. (2001). Effects of Processing on the Physico-chemical and Rheological Properties of Instant Yam Flour from Three Dioscorea species. A Final Report submitted to the Head of Programme, International Foundation for Science (IFS), Stockholm, Sweden, in partial fulfillment of the rights and responsibilities of the Chief Investigator (CI) under the research grant Agreement No. E/2687 – 1, September 1997 – June 1999.
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AHAOTU N. NDIDIAMAKA

Assistant lecturer

Contact Information

Email:

Academic/Professional Qualification

  • Doctorate: In view. Federal University of Technology, Owerri
  • M.Sc, 2007 University Of Benin (Food and Industrial Microbiology)
  • B.Sc, 2003 Michael Okpara University of Agriculture Umudike (Food Science and Technology)
  • Member, Nigerian Society for Microbiology
  • Member, Nigerian Institute of Food Science and Technology

Research Interests

  • Food and Industrial Microbiology.
  • Optimization and production of high quality indigenous fermented foods

Teaching and Professional Experience

None

Other Experience

None

Profile

None

Publication

  • Ahaotu, N. N., Ogueke, C. C. and Ahaotu, I. (2010). Hydrolytic Enzymes of Moulds involved in Bread Spoilage. New York Science Journal 3 (11) 27 – 36.
  • Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Assessment of Biscuits produce from Rice, Soybean and Wheat Flour Blends. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 42 – 43.
  • Ahaotu, N.N.; Amandikwa, C. and Ahaotu, I. (2011). Growth of Bifidobacterium in Soy and Tigernut Milks Processed from Sprouted Grains. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 267 – 268.
  • Eluchie, C.N.; Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Properties of the Traditional and Industrial Yoghurt from Soymilk and Cow Milk Powder. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 137 – 138.
  • Ikewuchi, J. C., Anyadiegwu Amaka N., Ugono,E. Y. and Okungbowa S. O. (2008). Effect of Acalypha wilkesiena Muell Arg on Plasma Sodium and Potassium Concentration of Normal Rabbits. Pakistan Journal of Nutrition 7 (1) 130 – 132.
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AMANDIKWA CHINYERE

Assistant Lecturer

Contact Information

Email:

Academic/Professional Qualification

  • BSc., 2001, Food Science Technology, Michael Opara University of Agriculture Umudike
  • MSc., 2007, Food Science Technology, Michael Opara University of Agriculture Umudike
  • Ph.D., In-view, Food Science Technology, Federal University of Technology Owerri

Research Interests

  • Food Processing and Product Development
  • Food Chemistry
  • Starch Modification

Teaching and Professional Experience

  • Academic Experience Professor of Chemical Engineering, Federal University of Technology, Owerri (Oct 2000)
  • Reader in Chemical Engineering, Federal University of Technology Owerri, Nigeria (1996 – 2000)
  • Senior Lecturer in Chemical Engineering, Federal University of Technology, Owerri, Nigeria (1989-1996)
  • Lecturer 1, Chemical Engineering, Federal University of Technology, Owerri (1983-1989)
  • Lecturer 1, Chemical Engineering, Anambra State University of Science and Technology, Enugu (1982-1983)
  • Research Fellow, Health and Safety in Mines, Department of Health and Safety Executive, Buxton, England (1979-1981)
  • Team Leader (Eastern Zone) and Committee Member on the “Development of Computer Software Packages on Industrial Equipment (such as dryers, gas cyclones, hydro-cyclones, etc.)”
  • Participated in the drawing up of Undergraduate Degree Programme in Chemical Engineering (Anambra State University of Technology, Enugu, 1982), Undergraduate and Postgraduate Degree Programme, Federal University of Technology, Owerri, Nigeria.
  • Actively involved in research activities involving raw material sourcing and utilization, treatment of industrial wastes and environmental pollution and methods of abatement.
  • Member Consultancy Group for Raw Material Research And Development Council (RMRDC), Abuja – Development of Software packages.

Other Experience

  • Lecturer III, Imo State Polytechnic, Umuagwo-Ohaji, Imo State, 2008
  • Member, Nigerian Institute of Food Science and Technology, (NIFST)
  • Member, Organisation for Women in Science for the Developing World, FUTO Chapter

Profile

None

Publication

  • Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Assessment of Biscuits produce from Rice, Soybean and Wheat Flour Blends. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 42 – 43.
  • Amandikwa, C, and Eluchie C.N. (2011). Functional Properties of Wheat Flour and Flours from some Underutilized Yam Varieties. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 44 – 45.
  • Ahaotu, N.N.; Amandikwa, C. and Ahaotu, I. (2011). Growth of Bifidobacterium in Soy and Tigernut Milks Processed from Sprouted Grains. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 267 – 268.
  • Eluchie, C.N.; Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Properties of the Traditional and Industrial Yoghurt from Soymilk and Cow Milk Powder. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 137 – 138.
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AHAOTU IHUOMA

Assistant Lecturer

Contact Information

Email:

Academic/Professional Qualification

  • SENIOR SCHOOL CERTIFICATE Federal Government College, Enugu.1990-1995
  • B.SC. Michael Opera University of Agriculture, Umudike.Food Science and Technology.1996-2001
  • MBA University of Benin, EdoState.Food and Industrial Microbiology. 2004-2006
  • University of Benin, Edo State Masters in Business Administration 2005-2007
  • Ph.D University of Port Harcourt, Rivers State, Nigeria,Food Microbiology, 2007 Till date.

Research Interests

  • Production and utilization of genetically modified microorganism as starter culture for fermentation of African food products.
  • Pollution Control.
  • Quality control and public health of African fermented foods.
  • Food Microbiology and Quality Control

Teaching and Professional Experience

None

Other Experience

  • Member, Nigerian Institute of Food Science and Technology
  • Member American Society of Microbiologist

Profile

Nigeria fermented foods (especially legumes) provides a cheap source of protein. The fermentation is generally spontaneous with the possibility of involving pathogenic organisms which are health issues. Our aim is produce starter culture with genetically modified organisms. This will help in the industrialization of the process. This also will reduce the incidence of food poisoning and improve the food quality control and safety of African fermented food.

Publication

  • Ahaotu N.N, Ogueke, C.C, and Ahaotu I (2010) Hydrolytic Enzymes of Moulds Involved in Bread Spoilage. New York Science Journal 3(11) 27-36.
  • Ahaotu Ihuoma (2010) Microbial Degradation of CyanogenicGlucoside in Fermenting Cassava Pulp. NIFST- Garden City 2010 Conference 341-344
  • Phenotypic and Molecular Identification of Bacillus Species Involved in the Fermentation of African Oil Beans Pentaclethra Marcophylla Benth (ugba) 35th Conference of Nigeria Institute of Food Science and Technology proceedings .10-14 Oct. 2011.
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IBEABUCHI, JULIAN CHIDI (NEE MBAOJE)

Lecturer II

Contact Information

Email:

Academic/Professional Qualification

  • B. Tech. 1995, Food Science and Technology, FUTO.
  • M.Tech 2004, Food Science and Technology, FUTO.
  • PhD in view

Research Interests

  • Food Microbiology
  • Food product Development

Teaching and Professional Experience

None

Other Experience

  • Member Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)
  • Member, SEET Board of Studies 2005-Present
  • Member, FST Board of Studies 2005-Present

Profile

None

Publication

  • Ibeabuchi C. and Olawuni, I. (2011). Isolation and identification of spoilage fungi associated with rice (Oryzae sativa) Millet (Pennisetum americamum) and soybean. Int. J. Agric and Rural Development, 2011. 14 (2): 614-618.
  • Onyeka E.U, Aloka, L, Akah N. and Mbaoje, C. (2005).Glucose response and Glycemic index of five commonly consumed cowpea cultivars in Nigeria. Book of proceedings of the 29th Annual Conference/AGM of Nigeria Institute of Food Science and Technology. 11th – 13th October. pp 294 – 295
  • Mbaoje, J. C, and Durunna, A. I. (2007). The effect of dry salting on the microbial quality of periwinkle. Book of proceedings of the 31st Annual Conference/AGM of Nigeria Institute of food science and Technology 22nd – 25th October. Pp 205 – 206.
  • Mbaoje, J.C, and Durunna, A. I, (2007). Sensory evaluation of roasted and fried cashew nuts stored with different packaging materials. Book of proceedings.
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IHEAGWARA MARCQUIN CHIBUZO

Lecturer II

Contact Information

Email:

Academic/Professional Qualification

  • B.Sc., 1998, Food Science and Technology, University of Nigeria, Nsukka
  • M.Sc., 2006, Food Science and Technology, Federal University of Technology, Owerri.

Research Interests

  • Food processing and Engineering
  • Thin layer drying study on sweet potato tubers

Teaching and Professional Experience

None

Other Experience

  • Member, SEET Board of Studies, 2002 – Present
  • Class Adviser, 2004 – Present
  • Member, FST Board of Studies, 2002 – Present
  • Member, Design Review Committee of new SEET Building Complex, 2011
  • Member, U.N.N Alumni Association, Owerri Chapter
  • Member, Nigerian Institute of Food Science and Technology, (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)
  • Profile

    The sweet potato has potential as a raw material for manufacture of wide range of industrial products. However, the tubers are perishable because it has both high moisture content and high metabolic activity after harvesting. In order to minimize tuber losses, it must be converted from perishable to non-perishable through food processing operations. The sweet potato processing industry is still not big enough and only utilizes about 5% of the total sweet potato. Hence, there are still problems in sweet potato processing that need to be studied particularly on the technology and product quality. The motivation of the study is justified by the need to develop new high value added sweet products. Therefore this research priority was designed to recommend a sweet potato dehydration process that is fast, inexpensive, safe and suitable for the Nigerian climate and culture. However, any area where sweet potato grows readily can benefit from these results.

    Publication

    • Iheagwara, M.C. and Umunnakwe, K.E.N. “Effect of Ginger (Zingiber officinalae) and garlic (Allium sativum) extracts on the shelf stability and consumer acceptance of smoked mackerel (Scomboromorus scombrus) fish”, Proceedings of the 29th Annual conference of Nigeria Institute of Food Science and Technology, 2005.
    • Iheagwara, M.C. and Iwuoha C.I. “Evaluation of physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour as affected by tuber section and heat treatment”, Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology, 2005.
    • Iheagwara, M.C. and Umunnakwe, K.E.N. “Comparative evaluation of physicochemical properties of flours from raw and heat processed sweet potato (Ipomoea batatas L. (Lam)) tubers”, Proceedings of the 30th Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2006.
    • Iheagwara, M.C. and Umunnakwe, K.E.N. “Evaluation of organoleptic qualities of gari product from sweet potato (Ipomoea batatas L. (Lam)) tubers”, Proceedings of the 30th Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2006.
    • Umunnakwe, K.E.N. and Iheagwara, M.C. “Chemical composition of cassava flour obtained from three sections of cassava (Manihot esculenta crantz) tuber”, Proceedings of the 29th Annual Conference/AGM. of Nigerian Institute of Food Science and technology, 2006.
    • Umunnakwe, K.E.N. and Iheagwara, M.C. “Influence of some chemical additives on the physicochemical properties of pregelatinized cassava flour”, Proceedings of the 31st Annual Conference/AGM of Nigerian Institute of Food Science and Technology, 2007.
    • Iheagwara, M.C. and Umunnakwe, K.E.N. Physicochemical and retrogradation characteristics of chemically modified sweet potato (Ipomoea batatas L. (Lam)) starch. Proceedings of the 31st Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2007.
    • Iheagwara, M.C.; Umunnakwe, K.E.N. and Ngoka A.U. “Physicochemical qualities of Gari processed from sweet potato (Ipomoea batatas L. (Lam)) tubers”. Proceedings of the 31st Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2007.
    • Iheagwara, M.C. and Ngoka A.U. “Antioxidant activity of ginger (Zingiber officinalae) extract on smoked mackerel (Scomboromorus scombrus) fish”. Proceedings of the 31st Annual Conference/AGM of Nigerian Institute of Food Science and Technology, 2007.
    • Umunnakwe, K.E.N. and Iheagwara, M.C. “Evaluation of proximate, physicochemical and sensory properties of sprouted bambara groundnut (Vigna subterranean (1) verge) flour”. Proceedings of Annual Conference and Scientific meeting of Nutrition Society of Nigeria held at Nsukka, 2008.
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    IWOUNO, JUDE OLU

    Lecturer 1

    Contact Information

    Email:

    Academic/Professional Qualification

    • B.Sc ., 1985 Food Science and Technology Anambra State University of Technology
    • M.Sc. 1988, Food Science and Brewing Technology Anambra State University of Technology
    • Ph.D 2009 Brewing/Food Microbiology, Nnamdi Azikiwe, University Awka, Anambra State.

    Research Interests

    Enzyme development during malting of tropical grains

    Teaching and Professional Experience

    None

    Other Experience

    • Member, NBTE accreditation team 2006, Yaba College of Technology, Yaba Lagos
    • Member, NBTE accreditation team 2008, Fed. Poly Iree, Osun State 2008.
    • Member NBTE accreditation 2009 Fed. Poly Offa, Kwara State.
    • Member “ASUTECH Lager Beer” for Nigeria University Science Exhibition, under the leadership of Prof. G.N. Aniche (Mrs.) 1986.
    • Member, Anambra State Voluntary Services Schemes VSS (Fruit Processing Section) 1986-1988.
    • Director of Socials: Association of Food Science of Technology Student, ASUTECH. 1982 -1984.
    • Auditor; Aguleri Town Union Enugu Branch. 1997 -2000.
    • Industrial Training Premier Breweries Plc Onitsha, 1984.
    • Science Teacher; Army Secondary School Odogbo Baracks, Ibadan, Oyo State (NYSC), 1985 -1986.
    • Graduate Assistant, department of Food Science and Brewing Anambra State University of Technology, Awka 1987-1989.
    • Senior Lecturer; Osistatech Poly Enugu, 1997-2000.
    • Senior Lecturer/head Dept. of Food Science and Technology, Madonna University Okija 2000 -2002

    Profile

    Barley is a temperate grain, and the malted grain has been the classical raw material for the production of different types of beer and other alcoholic and non-alcohol beverages. Barley does not fruit/seed well in climates other than temperate.

    Barley grains when malted, develop essential enzymes for both the brew-house and fermentation operations-and hence resulting to the production of classical beer.

    Malted barley have been imported by many countries of the world (particular the tropical and sub tropical regions of Asia and Africa) for beer and other beverage productions. Nigeria for example over the years, spent huge sum of her hard earned foreign reserve for barley malt importation. And by mid 1980s, the government banned importation barley malt and advised/encouraged researchers to inaugurate researches on substitution of barley malt with other tropical grains. The point of interest in the new frontier is to manipulate some independent experimental variables in the malting of the tropical grains to yield better and novel enzymes

    In recent work, I have shown how manipulation of conventional malting protocols can assist in the better development of endo-B-glucanases of two Nigerian malted maize varieties

    Malting processes involve controlled steeping, and germination of the grain until the starchy endosperm is modified by group of enzymes. Malt, therefore represents rich sources of carbohydrate, degraded proteins, vitamins and other inorganic materials.

    Publication

    • Nduka, O. and Iwouno, J.O. (1990)Malting and brewing qualities of Some Nigerian Rice (Oryza Sativa) Varieties and some thoughts of thee assessment of malts from tropical cereals.World journal micro & biotech. 7:87 -197.
    • C.N. Ishiwu and OJ.O. Iwuouno (2005)Effect of some selective preservatives on Vitamin C Content and Self-life of Pineapple (Ananas Cosmosus) Drink J.Sci. Engr. Tech. 1(1): 6043-6050
    • Iwouno, J.O. and Ishiwu, C.N. (2006)Prevalence of Ethyl Carbamate (Urethane) in Lager Beer, World Journal of Biotechnology, 2006 (7); 100 – 103
    • Ishiwu, C.N.; Iwouno, J.O Okoh, E.E. (2006) Factors Affecting Ascorbic Acid as a Dough Conditioner. Nigerian Food Journal. 2006 24 (1) 1-6
    • Ishiwu, C.N. and Iwouno, J.O. (2006) Physics – Chemical and Sensory Properties of Vinegar Produced from Pineapple Peels: Nigerian Food Journal. (1)127-130.
    • Iwouno, J.O. and Ishiwu, C.N. (2007) Effect of Modification pH of Cashew Must on the Quality of Cashew Wine. In: the proceedings of 29th Annual NIFST Conference, 70 -71
    • Owuamanam, C. I., Ogueke, C.C. and Iwouno, J. O. (2010) Functiona Properties of Wheat/Malted and Unmalted Sorghum (Sorghum bicolor) Composite for Bread Production in: The Processdings of 34th Annual NIFST Conference, 96 -97.
    • Owuamanam, C.I., Iwouno, J.O., Iheahohanma, N. C., and Barbes, L.I. 2010). Cyamide Reduction Functional and Sensory Quality of Gari as affected by Ph, Temperature and Fermentation Time Pakistan Journal of Nutrition 9 (10): 980-986.
    • Nwanekezie E.C., Owuamanam C.I., Ihediohanma, N.C and Iwouno, J.O., (2010). Functional, Particle Size and Sorption Isotherm of Cocoyam Cornel Flours Parkistan Journal of Nutrition 9 (10): 973-979
    • Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J. O. (2010) Probiotics and Prebiotics: Unfolding Prospect for Better Human Health.Parkistam Journal of Nutrition 9 (9)833 -843
    • Owuamanan, c.i. Iwouno, J.O. and Ntaju, T. (2010). Quality characteristics of wheat: malled and unmalled Sorghum (Sorghum bicolor) composite Bread. Nigerian Food Journal. 28 (2): 478-485.
    • Ogueke, C.C., Nwosu, J.N., Owuamnan, C.I. and Iwouno, J.O (2010). Ugba, the fermented African oil bean seeds; its production, chemical composition, preservation, Safety and Health Benefits. Pakistan Journal of Nutrition 13 (10): 489 -496.
    • Ishiwu, C. N. and Iwouno, J.O. (2011). Effect of thermal processing on Iycopene, B-carotene and vit. C of Tomatoe. (in print NIFOJ).
    • Ogueke, C.C., Chikwendu, C.I. , Iwouno, J.O. and Ogbulie, J.N. 2010. Effect of Crude Ethanol Extract of Nauclea Latifolia on Some Clinical Isolates of Food Importance and its Toxicological Potentials. New York Science Journal. 3(9): 97-105
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    NGOZI OGECHUKWU KABUO

    Senior Lecturer

    Contact Information

    Email:

    Academic/Professional Qualification

    • B.Sc. (Tech), 1988, Food Processing Technology, FUTO
    • M.Sc. 1997, Food Science and Technology, FUTO
    • Ph.D., 2008, Food Science and Technology, FUTO

    Research Interests

    Food Product Development and Value Addition of Indigenous Crops.

    Teaching and Professional Experience

    None

    Other Experience

    • Member, SAAT/SEET Board of Studies 1999-Date
    • Member, FST Board of Studies 1999-Date
    • Member, FST PG Board of Studies 2008-Date
    • Member, SEET Board SIWES Committee 2003-Date
    • Member, University SIWES Committee 2003-Date
    • Member, Nigerian Institute of Food Science and Technology (NIFST)
    • Member, Nutrition Society of Nigeria (NSN)
    • Member, Agricultural Society of Nigeria (ASN)

    Honours

    Fellow, Institute of Human and Natural Resources

    Profile

    None

    Publication

    • N. O. Kabuo, N. Onuegbu, J. N. Nwosu, A. I. Peter-Ikechukwu and C. O. O. Kabuo 2011. Utilization of Tender Pigeon Pea (Cajanus Cajan L. Mill sp) as Vegetable in Preparation of Rice Dish. Proceedings of the Annual Conference and AGM. Nigerian Institute of Food Science and Technology (NIFST) Makurdi October 10th 14th. PP. 147-148
    • A. I. Peter-Ikechukwu, N. O. Kabuo, G. C. Omeire and E. N. Bede 2011. Effects of Thickness of Polyethylene Packaging Materials on Proximate Composition of Plaintain Chips Stored at Ambient Temperature. Proceedings of the Annual Conference and AGM. Nigerian Institute of Food Science and Technology, (NIFST), Makurdi, October 10th to 14th, pp 262-623.
    • J. N. Nwosu, N. C. Onuegbu, N. O. Kabuo and M. O. Okeke, 2010. The Effect of Sleeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus Cajan) Flour. Pakistan Journal of Nutrition 9(8): 762-768.
    • N. C. Onuegbu, I. I. Adedokun, N. O. Kabuo and J. N. Nwosu, 2011. Amino Acid and Micronutrient Composition of the African Pear (Dacryodes edulis) Pulp. Pakistan Journal of Nutrition. 10 (6): 555 – 557.
    • Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo, Justina Nwosu and Ngozi of Ube (Dacryodes edulis) at Different Stages of Fruit Development. Nature and Science, 9(9) 71-75.
    • Kabuo, N. O. (2007). Production, Evaluation and Storage Stability of Whole Wheat Specialty Bread. Nigerian Journal of Nutritional Science. NSN. 28(1): 163-169.
    • Kabuo, N. O., Uzuegbu, J. O., Ubbaonu, C. N., Onyeka, E. U. (2007). Preliminary Investigation on Flavour Compounds Contributed by Microorganisms during Three Days Fermentation of Ugba. Nigerian Journal of Nutritional Sciences NSN. 28(2).149-153.
    • Kabuo, C. O. O., Kabuo, N. O., Ubbaonu, C. N., and Osueke, J. C. (2004). Enhancing the Quality Activity of Sundried Crude Papain. International Journal of Agriculture and Rural Development (IJARD). Federal University of Technology, Owerri, Nigeria, 4:120 – 123.
    • Kabuo, C. O. O, Kabuo, N. O. and Iwuamadi V. K (2003). Effect of Solar Drying on Yield and Quality Characteristics of Oil from Avacado Pear, J. of Agric and Food Sci. 1(1): 41-45.
    • Kabuo, N. O., Kabuo, C. O. O., Opara A. C. (2003). Enrichment of Bread and Cake using African Breadfruit (Treculia Africana). Nutrition Society of Nigeria. Book of Proceedings. Paper 20. pp 139-141.
    • Kabuo, C. O. O., Kabuo, N. O. and Ehirim, F. N. (2003). Food Processing Technology: A Tool for Food Security and Child Survival. Nutrition Society of Nigeria. Book of Proceedings. Paper 2. pp 41-46.
    • Uzuegbu, J. O. and Kabuo, N. O. (1999). Exploring the Potentials of Utilizing Cocoyam as Carbon Source in Ethanol Production. J. Applied Sci. 2(1):320-330.
    • Uzuegbu, J. O., Kabuo, N. O. and Eeji C. (2001). Food Microbiology Laboratory Manual. Osprey Publication Centre, Owerri, Nigeria.
    • Kabuo, C. O. O. and Kabuo, N. O. (2007). Meat Processing and Preservation. In: Issues in Tropical Animal Science for Rural Development. Editors: Ekenyem, B. U. and Madubuike, F. N. Fegno Press, Enugu. Pp. 248-283.
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    NWOSU, JUSTINA N.

    Senior Lecturer

    Contact Information

    Email:

    Academic/Professional Qualification

    • OND, 1989, Food Services and Nutrition
    • B.Sc., 1984, Food Science and Technology
    • MSc., 1991, Food Technology
    • MBA, 1998, Marketing
    • Ph.D., 2006, Food Processing Technology

    Research Interests

    Endangered food sources from indigenous foods

    Teaching and Professional Experience

    • Worked with Micky Ice Cream Plant, Lagos
    • Production of fruit juice and drinks at Nafelos food Ltd., Lagos

    Other Experience

    • Member, Farm Advisory Committee, 1997
    • Member, SEET Board of Studies 1999 – present
    • Dean’s Representative in SOSC Board of Studies 2007-present
    • Member, SAAT Board of Studies 1995 – 1999
    • Member, SAAT Junior Staff Matters Committee 1995 – 1996
    • Member, Convocation Contact Protocol Committee, 1997 – 2000
    • Member, Entertainment Committee for 2002 Convocation and 2003 Matriculation
    • Member, SAAT Exams Committee 1998 – 1999.
    • Member, SEET Exams Committee, 2000 – 2008
    • Ag HOD, FST Department, 2009 – present.

    Honours

    Dubic Award for best graduating student in Food Science and Technology … 1989

    Profile

    Indigenous foods are foods locally made from sources that are found in the rural areas. These foods have undergone little or less processing except for their use in the local forms. Most of these raw materials are getting endangered because of lack of processing into more refined stable foods. Some of them are very perishable that they are lost immediately after harvest. It is on this basis therefore that I go unto the processing of these indigenous foods (African yam bean; pigeon pea; Asparagus bean; Oze) and a host of others to make them more relevant to today’s needs order to make them not go into extinction. This when achieve will reduce hunger and post-harvest losses.

    Publication

    • Nwosu, J.N.; Edward, U. U. and Onyeugwuakazi, V. (2010). Functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis) as influenced by malting. Int. Journal of Agric and Rural Dev. 13:163 – 172
    • Nwosu, J.N. (2010). Effect of soaking, blanching and cooking on the anti-nutritional properties of Asaparagus bean (Vigna sesquipedalis) flour. Nature and Science J. 8(9): 163 – 167
    • Nwosu, Justina Nne (2010). The effects of steeping with chemicals (Trona and Alum) on the functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis). Nature and Science J. 8(9): 111 – 120
    • C. C. Ogueke; J. N. Nwosu; C. I. Owuamanam and J. N. Iwouno (2010). Ugba, the fermented African oil bean seeds: its production, chemical composition, preservation, safety and health benefits. Pakistan Journal of Biological Sciences 13 (10): 489 – 496
    • J. N. Nwosu (2010). The effects of processing on the functional properties of ‘Oze’ (Bosqueia angloensis) seeds. Pakistan Journal of Nutrition 9(8): 781 – 786
    • J. N. Nwosu; N. C. Onuegbu; N. O. Kabuo and M. O. Okeke (2010). The effect of steeping with chemicals (Alum and Trona) on the proximate and functional properties of pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8): 762 – 768
    • Nwosu, J. N. (2011). The effects of processing on the anti-nutritional properties of ‘Oze’ (Bosqueia angloensis) seeds. Journal of American science 7(1): 1 – 6
    • Nwosu, J. N. (2011). Proximate composition and acceptability of moin-moin made from cowpea (Vigna unguiculata) and Asparagus bean seed (Vigna sesquipedalis). World Rural Observations 3(3).
    • Nwosu, J. N., Ogueke, C. C., Owuamanam, C. I. and Onuegbu, N. (2011). The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion. 3(5).
    • Nwosu, Justina (2011). The effect of storage condition on the rheological/functional properties of soup thickener Mucuna sloanei (Ukpo). Researcher 3(6).
    • Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo, Justina Nwosu and Ngozi Ihediohanma (2011). The physical properties of Ube (Dacryodes edulis) at different stages of fruit development. Nature and Science 9(9).
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    CHIKA CRESCENCE OGUEKE

    Senior Lecturer

    Contact Information

    Email:

    Academic/Professional Qualification

    • BSc., 1990, Microbiology, University of Benin, Benin City, Nigeria
    • MSc., 1997, Industrial Microbiology, Federal University of Technology, Owerri, Nigeria
    • Ph.D., 2009, Industrial Microbiology, Federal University of Technology, Owerri, Nigeria
    • Member, Nigerian Society for Microbiology
    • Member, Nigerian Institute of Food Science and Technology
    • Member, American Society for Microbiology.

    Research Interests

    • Food and Industrial Microbiology with interest in modification of our indigenous food fermentations, as well as determination of antimicrobial properties of plant extracts with the view to utilizing them in food preservation. Probiotics potentials of some microorganisms and determination of prebiotic potentials of oligosaccharides from indigenous plants. Utilization of agro wastes in the production of value added products.
    • Food Microbiology

    Teaching and Professional Experience

    None

    Other Experience

    • 1995 – 1999. Reagan Remedies Ltd. Owerri, Nigeria. (Microbiologist)
    • 1995 – 2002. Reagan Remedies Ltd. Owerri, Nigeria. (Microbiologist/Quality Control Manager)

    Profile

    Our indigenous fermentations are still carried out using the traditional methods. These usually result in variation of quality of products. There is also need to optimize the fermentation processes with the view to industrializing the productions. The use of chance fermentation as practiced traditionally makes fermentation difficult to control and results in the contamination of products with pathogens or other microorganisms capable of producing toxins and those that cause off flavours. These can also introduce undesirable and spoilage organisms which can cause a reduction in the products’ shelf-life and increase susceptibility to spoilage. Due to these setbacks, variation in the quality and stability of the products are often observed. There is also need to develop starter cultures for these fermentations which will enhance standardization of the products.

    Publication

    • Ogueke, C. C. and Nwagwu, A. E. 2007. Comparative Study of Melon Seeds (Citrullus vulgaris) Fermented with Mixed Cultures and Pure Cultures of Bacteria Isolated From Ogiri Egusi. Life Science Journal. 4(4): 41 – 46.
    • Ogueke, C. C. 2008. The Effect of Metabolites of Lactobacillus sp. in Fermented Milk on the Growth of hospital Isolates of E. coli. Life Science Journal. 5(1): 90 – 94.
    • Okoli C.G., Ihediohanma, N.C. and Ogueke, C.C. 2009. Microbial Quality Assessment of Industrial and Home Made Fast Food Pastries Sold in Owerri Nigeria. International Journal of Agriculture and Rural Development. 11(2): 67 – 70.
    • Ogueke, C.C., Nwosu, J.N., Owuamanam, C.I. and Iwouno, J.O. 2010. Ugba The Fermented African Oil Bean Seeds; its Production, Chemical Composition, Preservation, Safety and Health benefits. Pakistan Journal of Biological Sciences. 13(10): 489-496.
    • Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J.O. 2010. Probiotics and Prebiotics: Unfolding Prospects for Better Human Health. Pakistan Journal of Nutrition. 9(9): 833-843.
    • Ogueke, C.C., Chikwendu, C.I., Iwouno, J.O. and Ogbulie, J.N. 2010. Effect Of Crude Ethanol Extract Of Nauclea Latifolia On Some Clinical Isolates Of Food Importance And Its Toxicological Potentials. New York Science Journal. 3(9): 97-105.
    • Owuamanam, C.I., Ogueke, C.C., Achinewhu, S.C. and Barmalaa, I.S. 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology. 6(5): 374-384.
    • Nwosu,J.N., Ogueke, C.C., Owuamanam, C.I. and Onuegbu, N. 2011. The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion. 3 (5): 52 – 58.
    • C.C. Ogueke, C.I. Owuamanam, A.I. Peter-Ikechukwu and I. Ahaotu. 2011. Use of starter cultures and broth cultures of Bacillus subtilis in the fermentation of melon seeds (citrullus vulgaris) for ogiri egusi production. Brazilian Journal of Microbiology (In Press, accepted for publication). Manuscript No. BJM – 3585.
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    GLORIA C. OMEIRE

    Lecturer I

    Contact Information

    Email:

    Academic/Professional Qualification

    • B.Eng., 1994, Chemical Engineering
    • M.Sc., 2001, Food Processing and Preservation
    • Ph.D., 2009, Food Engineering

    Research Interests

    • Extrusion Technology
    • Response Surface Methodology

    Teaching and Professional Experience

    None

    Other Experience

    • Member, Nigerian Institute of Food Science and Technology (NIFST)
    • Member, Nutritional Society of Nigeria (NSN)
    • Member, Nigerian Society of Engineers (NSE)
    • Member, Association of Professional Women Engineers on Nigeria (APWEN)

    Profile

    Central composite design (CCD) and response surface methodology (RSM) are the processes which combine mathematics with statistics in product optimization. In multifactor experiments, CCD and RSM can be used to comprehensively examine various parameters with minimum experimental times, and determine the most relevant factors. Dr (Mrs) Omeire work involved the used of response surface methodology to determine the maximum operating condition of a single screw extruder and also the product quality.

    Publication

    • Ojimelukwe, P. C., Asumugha, V.U. and Omeire, G. C. (2005). Fundamentals of food Science and Nutrition. Bel’s Books.
    • Omeire, G.C. and Okeoma, C. (2005). Physical and Chemical properties of Some commercial Vegetable oils and their Application in Ice cream Production. Nigerian Journal of Nutritional Sciences 26(2) 67-70.
    • Omeire, G.C., Ojimelukwe, P.C. and Onyegbado, C. (2006). Physico-Chemical Properties of Maize and Sorghum Starches and their Effects on the Sensory Characteristics of Biscuits. Nigerian Food Journal 24(1) 7-15.
    • Omeire, G. C. and Obioha, P. C. (2007). Studies on the vitamins and minerals retention and shelf stability of processed tomato paste using different processing methods and packaging materials. Nigerian Journal of Nutritional Sciences 28(2) 182-186.
    • Omeire, G. C. and Iwe, M.O. (2010) Expansion ratio and bulk density of extruded blends of African yam bean and ighu. Nigerian Food Journal 28(2) 370 -377.
    • Omeire, G.C. and Ohambele, F.I. (2010). Production and evaluation of biscuits from composite wheat/ defatted cashew nut flours. Nigerian Food Journal 28(2) 401 - 406.
    • Omeire, G. C. and Nwabunwanne, I. A. (2011). Effect of spices and different packaging materials on acceptability and shelf-life of “moin-moin” made from cowpea (Vigna unguiculata l). Nigerian Journal of Nutritional Sciences. Vol. 32:1 pp 74 – 78.
    • Onyegbado, C.O., Omeire, G.C. and Onyelucheya, N.E. (2000). Wine Making from Pawpaw and Pineapple. Journal for Sustainable Agriculture and Enviroment.Vol.2:1 Pp 118-122.
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    ONUEGBU NGOZIKA CHIOMA

    Senior Lecturer

    Contact Information

    Email:

    Academic/Professional Qualification

    • BSc. 1987, Food Science and Technology, Imo (now Abia) State University Uturu, Abia State, Nigeria
    • MSc. 1991, Food Science and Technology, University of Nigeria Nsukka, Nigeria.
    • PhD, 2004, Food Science and Technology Federal University of Technology Owerri, Nigeria.

    Research Interests

    • Food Chemistry
    • Composition of Foods especially less utilized varieties with the aim of improving utilization through new product development

    Teaching and Professional Experience

    None

    Other Experience

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

    Profile

    Chemistry of Food products, Nutritional composition of Foods, Effects of different processing methods on Food Composition and Nutrition, Analysis of foods.

    Publication

    • Onuegbu N.C (1997): The effects of malnutrition on brain development among children. Journal of Review in physical, Health Education and Recreation (JRPHER) 3 (1) 58-65
    • Onuegbu N.C (1998): The effects of processing on haemmaglutinating activity of Lima bean (Phaseolous lunatus). Journal or Review in physical Health Education and Recreation (JRPHER) 4 (1) 79-84.
    • Onyemaobi G.A and Onuegbu N.C. (2000): Highlights on Vitamin A deficiency in Southern Nigeria. African Journal of Science and Technology 1 (2) 170-174
    • Onuegbu N.C and Onyemaobi G.A (2001): Vitamin A deficiency in Nigeria. Journal of Sustainable Tropical Agricultural Research 2, 84-92
    • Onuegbu N.C (2001): The role of women towards providing adequate nutrition in the rural community. Occupation and Training 1 (1) 37-43
    • Ubbaonu C.N Onuegbu N.C., Banigo E.O. I and Uzoma A. (2003): Physico-chemical changes in Ubene (Maesobotrya barteri) berries during fruit development. Nigeria Food Journal 21, 151-154
    • Ubbaonu C.N., Onuegbu N.C Banigo E.O. I and Uzoma A (2005) Physico-chemical changes in velvet tamarind (Diallium genuineness Wild) during fruit development and Ripening. Nigeria food Journal 23 133-138.
    • Onyeka E.U., Onuegbu N., Onuoha N.U. and Ochonogor F. (2005): Effect of Extraction pretreatment on the Composition and Characteristics of seed and pulp Oil of African Black Pear (Dacryodes edulis) Nigerian Food Journal 23, 13-20.
    • Onuegbu N.C (2006): Total Cyanogen content of Garri from South-Eastern Nigeria. Cassava Cyanide Disease Network (CCDN) News (8) P2-3.
    • Onuegbu N.C (2007): Some properties of market samples of Garri from Owerri, Nigerian Journal of Nutritional Science 28(2) 177-180
    • Onuegbu N.C., Onyeka E.U. and Agbayi (2007): Evaluation for the potentials of African pear pulp and pulp oil in bread manufacture. Nigerian Food Journal 25(2):171-175
    • Onuegbu N.C. and Ihediohanma N.C.(2008): Some proximate analysis of African pear (Dacryodes edulis). Journal of Applied Science and Environmental Management. 12(1):83-85
    • Nwosuagwu U.H., Onuegbu, N.C. and Nkwoala, C. (2009): The chemical properties of African pear pulp at different stages of development. International NGO Journal 9 Pp380-385
    • Nwosu, J.N., Onuegbu, N.C., Kabuo, N.O. and Okeke M.O.(2010): The effect of steeping with chemicals (alum and trona) on the proximate and functional Properties of Pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8):962-968
    • Onuegbu, N.C., Iwuoha, C.I., Owuamanam, C.I. and Ihadiohanma N.C. (2011): Effect of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three-leaved yam (Dioscorea dumetorum) tubers. African Journal of Food Science 5(1):1-5
    • Onuegbu N.C., Adedokun, I.I., Kabuo, N.O. and Nwosu J.N. (2011): Amino acid profile and micronutrient composition of African pear (Dacrodes edulis) pulp. Pakistan Journal of Nutrition. 10(6):555-557
    • Adedokun I.I. and Onuegbu N.C. (2011): The physical properties of pulp and chemical characteristics of edible oil extracted from pulp of African pear (Dacyodes edulis). Pakistan Journal of Nutrition 10(6): 558-560
    • Nwosu J.N; Ogueke, C.C., Owuamanam, C.I. and Onuegbu N. (2011). The effect of storage Conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion 3(5):52-58
    • Onuegbu N.C., Ubbaonu C., Ajoku N. and Ihediohanma N.C. (2011); Effect of Developmental Stages on some Maturity Parameters of Plantain. Nature and Science 9(9):68-70
    • Onuegbu N.C., Nwosuagbu U.C., Kabuo N.O., Nwosu J.N. and Ihediohanma N.C. (2011). The Physical Properties of Ube (Dacryodes eclulis) at different Stages of Fruit Development, Nature and Science 9(9): 71-75
    • Onuegbu, N.C., Ihediohanma N.C., Okorafor U.C. and Nwankwere, A.C. (2011): Evaluation of the Potentials of African Pear (Dacryodes edulis) Pulp as an ingredient in biscuit-making. Nigerian Food Journal 29(1): 78-82.
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    CHIJIOKE MADUKA OSUJI

    Lecturer II

    Contact Information

    Email:

    Academic/Professional Qualification

    • Imo State University, Okigwe (now Abia State University, Uturu Okigwe, Nigeria) (1984 – 1989): B.Sc. (Hons.) Food Science & Technology.
    • Federal University of Technology Owerri, Nigeria. (1991 - 1997): M.Sc. Food Science & Technology. (1998 – 2006): Ph.D. Food Science & Technology.

    Research Interests

    Major research areas are Beverages and Bakery Technology. Specifically the use of enzyme technology for the development functional beverages mostly stabilized soymilk and fruit juices. The development of beverage and bakery ingredients from tuber crops by application of enzymes. Also studies on cowpea cell wall carbohydrates in moi-moi (cowpea curd) products.

    Teaching and Professional Experience

    • Food Processing Instructor Community Development Resource Centre, Ministry of Social Development, Akwa Ibom State (NYSC 1990 – 1991).
    • Manager, Marcon Bakeries Ltd. Owerri (1995 – 1998). Major duties involved supervision of all departments of the factory including: Administration, Production, Accounts, Security, Maintenance, Sales and Purchasing.
    • Brewer Golden Guinea Breweries Plc Umuahia (1998 – 2002). Major duties included Grain liquefaction and extraction, fermentation, new product development and packaging of lager beer, stout beer and non-alcoholic malt drinks.
    • Full-time Lecturer, Department of Food Science and Technology, Federal University of Technology Owerri (FUTO) (2002 to date)

    Other Experience

    • Nigerian Bottling Company PLC (Bottlers of Coca Cola Brands in Nigeria) (Internship Work Experience, 1987).
    • Golden Guinea Breweries Plc. (Internship Work Experience, Work Experience, 1988).
    • Consultant for set up of Baron Bakeries Ltd. Nkporo lane by Ossah street, Umuahia Abia State (1998).
    • Brewing, Breverages and Food Products Liability/Loss Prevention Consultant, Charles, Zuberu Associates (An Insurance Loss Prevention Firm) (2005 to date). Major assignments include: a) Product and process loss prevention inspection of Iganmu Lagos, Ama Enugu, Kaduna and Ibadan brewing plants of the Nigerian Breweries Plc. (2005). b) Product and process loss prevention inspection of Ijebu Ode brewing plant of Consolidated Breweries Plc.(2006). c) Product and Process loss prevention inspection of the Dangote Sugar Refinery PLC (2010).

    Honours

    National Youth Service Corp State Chairman’s Award 1991

    Best Researcher Dept. of Food Science and Technology, Federal University of Technology, Owerri, Nigeria 2010

    Profile

    As the use of local foods are becoming limited in the urban areas. Olawuni Ijeoma’s research interest is aimed at proving that these local foods are very beneficial and should not be relegated by studying their functional and beneficial properties. One goal of the current research is that these local foods can function well in food systems.

    Publication

    • Nsofor, L.M. and Osuji C.M (1997) Stability Rheology and Chemical Properties of Soymilk Concentrates Developed from Sprouted Soybeans. J. Sci and Technol 34 (1) 33 – 40.
    • Osuji, C.M.; Uzomah, A. and Chukwuma, C. (2005). Quality attributes of grape fruit (Citrus Paradisi) juice preserved by simplified carbonation. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abakaliki October 2005.
    • Nsofor, L.M. and Osuji, C.M. (1994) “Stability, Rheology and Chemical Properties of Soymilk Concentrates from Spouted Soybeans. In Proceedings of the 18th Annual Conference of the Nigerian Insitute of Food Science and Technology (NIFST) Port Harcourt, December 1994. Pp. 33
    • Osuji, C.M. and Nsofor, L.M. (2002) “Stability Rheology and Chemical Properties of Soymilk Concentrate with added Sorghum Malt extract”. In Proceedings of the 26th annual conference of the Nigerian Institute of Food Science and Technology (NIFST) Owerri, November 2002 Pg. 87.
    • Osuji, C.M.; Uzomah, A. and Chukwuma, C. (2005). Quality attributes of grape fruit (Citrus Paradisi) juice preserved by simplified carbonation. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abakaliki October 2005.
    • Osuji, C.M. (2003). Effect of simplified carbonation on the quality attributes of pineapple (Ananas sativus) juice. In Proceedings of the 27th Annual Conference of the Nigerian Insitute of Food Science and Technology (NIFST) Kano, October 2003. Pg. 146 – 147.
    • Osuji, C.M. and Ubbaonu, C.N. (2003) Chemical and physical properties of predigested soymilk concentrates developed by enzyme hydrolysis of soybean extracts. In Proceedings of the 34th Annual Conference and Scientific Meeting of the Nutrition Society of Nigeria (NSN) Umudike Umuahia, November 2003. Pg. 116 – 119.
    • Nsofor, L.M.; Okpara, B.U. and Osuji, C.M. (1997). Storage Stability and Chemical Properties of Soymilk from Spouted Soybeans. J. Food Sci. Technol 34 (6) 477 – 482.
    • Uzomah, A.; Ubbaonu, C.N. and Osuji, C.M. (2005). Vitamin A retention in “palm oil-gari” during processing and storage. Nig. Food J. 23 69 – 73.
    • Uzomah A. and Osuji, C.M. (2004). Effect of alkali and alkali salts treatment on the aqueous dispersion of reconstituted soy flour. In Proceedings of the 28th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Ibadan October 2004.
    • Osuji, C.M. and Uzomah, A. (2004). Effect of enzyme hydrolysis on sedimentation of reconstituted soy flour. In Proceedings of the 28th Annual Conference of Nigeria Institute of Food Science and Technology (NIFST), Ibadan October 2004.
    • Durunna, A.I and Osuji, I.A. (2005). The effect of three dehulling wet treatments on the sensory quality of moin-moin made form Africa yam beans (Sphenostylis sternocarpa). In proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 173-174.
    • Osuji, I.A. and Durunna, A (2005). Comparative study on the efficiency of three wet dehulling methods for African yam bean (Sphenostylis sternocarpa). In proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 175-176.
    • Uzomah, A. and Osuji, I.A. (2005). Chemical Composition and physicochemical properties of a rare variety of cowpea (Vigna unguiculata) as affected by storage time and processing. In proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and technology, pp 181-182.
    • Nwakaudu, A.A., Olawuni, I.A. and Nwakaudu, M.S. (2007). Performance profiles of selected coagulants used in H2O treatment. In proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology. pp 20-21.
    • Osuji, I.A And Uzomah, A. (2006). Effect of NaC1 ionic strength on the gelation and foaming capacity of “Akidi Elu’ (Vigna unguiculata) flour. In proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology. pp 276-277.
    • Osuji, I.A and Uzomah, A. (2007). Physiochemical properties, culinary and functional properties of a lesser known variety of cowpea seeds “Akidi Elu” Int J. Agric. Rural Dev. 2007, 10:7-14.
    • Osuji, C.M.; Nwugo, C. P.; Okoro, G. I. and Ekeke, J. (2007a). Effect of soaking of cowpea and use of cowpea flour on phase separation of moi-moi from different cowpea (Vigna unguiculata) varieties. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abuja, October, 2007.
    • Osuji, C.M.; Nwugo, C. P.; Okoro, G. I. and Ekeke, J. (2007b).Mechanical compression of moi-moi as a quality parameter. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abuja, October, 2007.
    • Osuji, C.M. and Azubuike, U. (2006). Effect of glucanase and protease treatment of soybean on sedimentation of soybeverage from wet milled soybean. In Proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Lagos, October, 2006.
    • Osuji, C. M. (2007). Importance and use of additives in bread making. In: Oti, E. and Ukpabi, U. J. (Eds.). Cassava for Bread Making in Nigeria. National Root Crops Research Institute (NRCRI), Umudike. Pp. 16 – 18.
    • Osuji, C. M. (2007). Regulations guiding the use of additives in bread Industry: Role of Nigerian regulating agencies.. In: Oti, E. and Ukpabi, U. J. (Eds.). Cassava for Bread Making in Nigeria. National Root Crops Research Institute (NRCRI), Umudike. Pp. 19 – 21.
    • Osuji, C. M.; Nwanekezi, E. C.; Amadi, E. M. and Osuji, C. A. (2010). Yield of ethanol from enzyme-hydrolyzed yam (Dioscorea rotundata) and cocoyam (Xanthosoma sagittifolium) flours. Nig. Food J. (28): 139 – 145.
    • Osuji, C. M. and Anyaiwe, U.C. (2010). Stability, yield and chemical properties of soymilk whey from soybean (Glycine max) varieties. Nig. Food J. (28): 154 – 161.
    • Osuji, C. M. and Anih, P. O. (2011). Physical and chemical properties of glucose syrup from different cassava varieties. Nig. Food J. (29): 83 – 89.
    • Osuji, C. M. and Nwosu, J. C. (2011). Effect of soybean sprouting and beta-glucanase treatment of wet milled soybean on the chemical properties of soymilk from different varieties of soybean. Nig. Food J. 29(1): 94 – 102.
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    OWUAMANAM, CLIFFORD IFEANYI

    Lecturer I

    Contact Information

    Email:

    Academic/Professional Qualification

    • B.SC (1991) Food Science and Technology, Imo State University (Former) Okigwe.
    • M.SC (1991) Food Science and Technology River State University of Sci. and Tech. Port Harcourt.
    • Ph.D (2008) Food Science and Technology River State University of Sci. and Tech. Port Harcourt.

    Research Interests

    Optimization of processing and packaging of Tropical roots, tubers and legumes.

    Teaching and Professional Experience

    • 1992– 1993. Agric. Farm Ltd. Kano. Nigeria. (Production Superintendent)
    • 1998 – 1999. Isiala- Mbano LGA Imo State Nigeria (Supervisory Councilor for Agriculture and Natural Resources)

    Other Experience

    Member Nigeria Institute of Food Science and Technology

    Profile

    Optimization of processing methods and application of suitable packaging to enhance the presentation and consumer acceptability. as well as making tropical foods to compete at global setting. The approaches are through: Process design, Plant design and process economics, mathematical modelling, quality control and packaging design.

    Publication

    • Owuamanam, C.I., Ihediohanma, N.C. and Nwanekezi, E.C (2010) Sorption Isotherm, Particle Size, Chemical And Physical Properties Of Cocoyam Corm Flours. Researcher 2 (8): 11-19.
    • C.I. Owuamanam, C.I., Hart, A.D. Barimalaa,I.S. Barber, L.I and Achinewhu, S.C (2010) Nutritional Evaluation of Gari Diets from Varying Fermentation Time Using Animal Model. Researcher 2(8): 1-10.
    • Owuamanam, C.I., Iwouno, J.O., Ihediohanma, N.C and Barber, L.I (2010) Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time. Pakistan Journal of Biological Sciences. 9 (10): 980-986.
    • Nwanekezi, E.C, Owuamanam, C.I., Ihediohanma, N.C and Iwouno, J.O. (2010) Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours Pakistan Journal of Nutrition 9 (10): 973-979.
    • Ogueke, C.C., Nwosu, J.N., Owuamanam, C.I. and Iwouno, J.O. 2010. Ugba The Fermented African Oil Bean Seeds; its Production, Chemical Composition, Preservation, Safety and Health benefits. Pakistan Journal of Biological Sciences. 13(10): 489-496.
    • Owuamanam, C.I., Ogueke, C.C., Achinewhu, S.C. and Barmalaa, I.S. 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology. 6(5): 374-384.
    • Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J.O. 2010. Probiotics and Prebiotics: Unfolding Prospects for Better Human Health. Pakistan Journal of Nutrition. 9(9): 833-843.
    • Owuamanam, C.I., Iwouno, J.O. Ntagu, T,O. (2010) Quality Characteristics of bread produced from malted/ unmalted sorghum and wheat composite flours. Nigerian food Journal.28 (2): 478 – 485.
    • Onuegbu, N.C. Iwuoha, C.I., Owuamanam, C.I. and Ihediohanma, N.C. (2011) Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three- leaved yam (Dioscorea dumetorum pax) tubers. African Journal of Food Science, 5 (1) 1- 5.
    • Nwosu J.N, Ogueke, C.C., Owuamanam, C.I. and Onuegbu, N. (2011) The effects of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion 3 (5): 52-58.
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    PETER-IKECHUKWU, ANNE IHEBUZAJU (NEE DURUNNA)

    Lecturer 11

    Contact Information

    Email:

    Academic/Professional Qualification

    • B-Tech, 1995, Food Science and Technology, Federal University of Technology, Owerri.
    • MSc, 2006, Food Science and Technology, Federal University of Technology, Owerri.
    • PhD, in view.

    Research Interests

    • Development of indigenous food processing
    • Food microbiology and Preservation
    • Food fermentation
    • Biotechnology of food processing
    • Quality evaluation and microbial assessment of locally processed foods(fruits ,cereals, tubers, dairies, etc)

    Teaching and Professional Experience

    None

    Other Experience

    • Member, Nigerian Institute of Food Science and Technology (NIFST)
    • Member, Nutrition Society of Nigeria (NSN)
    • Member, Third World Organisation for Women in Science (TWOWS)

    Profile

    Nigeria has a wealth of indigenous foods in which some are only now becoming known to the western world, and there are likely many others remaining to be discovered and studied. These indigenous diets often lack variety, nutritive value and sensory attributes due to underdevelopment of processing method.

    One major method of processing and preserving food is fermentation and Nigeria is endowed with a wide range of indigenous fermentable food stuffs ranging from tubers (cassava- garri, fufu), cereal (maize- ogi, pito), legumes (locust bean- iru, dawadawa, melon- ogiri, African oil bean- ugba), beverages (palm wine) and animal proteins (milk- cheese). Fermentation contributes significantly to food technological processes in developing countries like Nigeria, where it markedly improves digestibility, nutritive value, enhances flavours of the food stuff and extends the shelf-life of the products.

    Isolation and characterization of a wide range of microorganisms involved in the fermentation have been researched on extensively, yet the techniques employed in the cottage industries in Nigeria remain traditional. There is still great reliance on the use of natural inocula under uncontrolled fermentation conditions. The use of non sterile materials leads to contamination and varied sensory characteristics of the products. Unattractive packaging also helps to shorten the shelf-life and gives the products poor presentation. It is therefore imperative that modern biotechnological techniques be integrated into the traditional processing procedures to upgrade their efficiency and optimization of productivity. One goal of the current researches is; taking the advantages of biotechnological progress into traditional methods of manufacture so as to assure reasonable quality and at the same time ensure safety of these indigenous products.

    Publication

    • Ihediohamma,N.C., Durunna, A.I and Onuegbu, N.C. (2009). Functional Properties and Performance of Alum Treated African Breadfruit (Treculia Africana) As A Composite Of Flour In Cake Production. Nigeria Food Journal. 27 (2): 159-167
    • A.I. Durunna and J.O. Uzuegbu (2007). Comparative Study on the Leavening Powers Of Palm Wine Yeast Isolates. Journal of Sustainable Agriculture And Environment. 9(2): 176-184
    • Uzuegbu, J.O and Durunna, A.I. (2000). Quickening Accetification in Modified Orleans’s Process. A Simple Method of Producing Vinegar in Homes. Journal of Applied Science 1, 770-781.
    • N.O Kabuo, N.O. Onuegbu, J.N Nwosu, A.I. Peter-Ikechukwu and Kabuo C.O.O. (2011). Utilization of Tender Pigeon Pea (Cajanus Cajan L. Mill Sp) as Vegetable in the Preparation of Rice Dish. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State,pp 147-148.
    • Peter-Ikechukwu, A.I., Kabuo, N.O., Omeire, G.C. and Bede, E.N. (2011). Effects of Thickness of Polyethylene Packaging Materials on Proximate Composition of Plantain Chips Stored at Ambient Temperature. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State, pp262-263.
    • Omeire, G.C. and Peter-Ikechukwu, A.I. (2011). Effect of Sodium Benzoate and Sodium Metabisulphate on the Microbial Stability of Blends of Pineapple and Watermelon Juice. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State, pp294-295.
    • Mbaoje, J.C and Durunna, A.I. (2007). Sensory Evaluation Of Roasted and Fried Cashew Nuts Stored With Different Packaging Materials. NIFST Proceedings Of the 31st Annual Conference At Abuja, 22nd-25th October, 2007, pp251-252.
    • Mbaoje, J.C and Durunna, A.I. (2007). The Effect of Dry Salting on the Microbial Quality of Periwinkle. NIFST proceeding of the 31st Annual Conference at Abuja, 22nd-25th October, 2007, pp205-206.
    • Durunna, A.I. and Osuji, A.I (2005). The Effect Of Three Dehulling Wet Treatments On The Sensory Quality Of Moi-Moi Made From African Yam Beans (sphenostyles stenocarpa) in proceedings of the 29th Annual Conference of the Nigerian Institute of Food Science and Technology, Ebonyi State, pp 173-174.
    • Osuji, I.A. and Durunna, A.I. (2005). Comparative Study On The Efficiency Of Three Wet Dehulling Methods For African Yam Bean (sphenostyles stenocarpa) In Proceedings Of The 29th Annual Conference Of The Nigerian Institute of Food Science and Technology, Ebonyi State, pp175-176.
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    ABIMBOLA UZOMAH

    Associate Professor

    Contact Information

    Email:

    Academic/Professional Qualification

    • BSc. Honours degree in Chemistry, University of Ibadan, Nigeria,
    • MSc, University of Reading, Whiteknightes Reading, United Kingdom, in 1983
    • PhD. University of Port Harcourt, Port Harcourt, Nigeria in 1991.

    Research Interests

    • Processing of starch into new product development.
    • Analysis of dietary fibre in tropical plant foods
    • A study of the starch-(indigenous)hydrocolloid systems in production of gluten-free bread
    • Processing and optimization of the use of Nigerian indigenous spices.
    • Food quality control and analysis.

    Teaching and Professional Experience

    • Nigerian Institute of Food Science and Technology (Fellow).
    • Institute Of Public Analyst of Nigeria (Member).
    • Nutrition Society of Nigeria (Member).
    • Organization for Women in Science for the Developing World (OWSDW Formerly TWOWS) (Member/President FUTO Chapter).
    • National Treasurer and member of the National Council of the Nigerian Institute of Food Science and Technology in 2000-2002 and a
    • Member of the Editorial Board of the Nigerian Food Journal (NIFOJ) (2000 till date) and currently the Deputy Editor-In-Chief.

    Other Experience

    • Member of various committees in the University Community.
    • Vice Chairman of Council of the All Saints Chapel, (Protestant Chapel), FUTO.

    Honours

    Oyo State scholarship for post graduate studies in the UK (1982)

    Profile

    Abimbola Uzomah is a Food Chemist and an Associate Professor in the Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri.Imo State Nigeria.

    She had her first degree BSc. Honours degree in Chemistry from the University of Ibadan, Nigeria, MSc from the University of Reading, Whiteknightes Reading, United Kingdom, in 1983 and PhD. from University of Port Harcourt, Port Harcourt, Nigeria in 1991. She has about 20 years of teaching experience in the tertiary Institution. During this period, she supervised more than 10 postgraduate studies (both MSc and PhD students) and over 60 undergraduate research projects.

    She has held different administrative positions in the University. She served as the Acting Head of Department, Food Science and Technology, (2002-2006); Member, University Senate, (2002-2006); Member, University entertainment committee 2006/2007; Member, University Committee on Personnel Issues 2007 amongst others. During her sabbatical leave (2007/2008) at Sheda Science and Technology Complex, Federal Ministry of Science and Technology, Abuja, she actively participated in the research project for the enhanced use of cassava flour in new product development.

    She has served as resource person at different workshops (on the enhanced use of agricultural produce) organised by the Owerri Municipal Council for various stake holders within the agricultural sector. She also served as the team leader in a survey study by International Institute of Tropical Agriculture on “Needs Assessment Survey on Processing of Cassava and Marketing of Cassava/Cassava Products in Imo State of Nigeria. Cassava Mosaic Disease (CMD) Integrated Cassava Project”.

    Publication

    • Uzomah, A. and Ihekoronye, A. I. (2010). The effect of sprouting on the characteristic properties of Colocasia esculenta starch. Nigerian Food Journal. 28: 389 – 400.
    • Uzomah, A and Ibe, C. (2011). The functional properties, pasting and baking behaviour of chemically modified sour cassava starches. African Journal of Food Science. 5(12), pp. 686-694,
    • Uzomah, A. and Odusanya, O. S. (2011) Mucuna sloanei, Detarium microcarpum and Brachystegia eurycoma seeds - A preliminary study of their starch-hydrocolloids system. African Journal of Food Science 5(13), 733 - 740
    • Ihekoronye, A. I. and Uzomah, A. (2011). MANUAL ON SMALL SCALE FOOD PROCESSING - A Guide to Opportunities for Enterprise Development in Small Scale Food Processing. Tropical Publishers Nigeria, pp 1 – 133. ISBN 978-2739-62-X.
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    IJEOMA A. OLAWUNI (NEE OSUJI)

    Lecturer II

    Contact Information

    Email:

    Academic/Professional Qualification

    • B. Tech. 1995, Food Science and Technology, FUTO.
    • M.Sc 2006, Food Science and Technology, FUTO.
    • Ph.D in view

    Research Interests

    Food processing and Engineering

    Teaching and Professional Experience

    • Nigerian Institute of Food Science and Technology (Fellow).
    • Institute Of Public Analyst of Nigeria (Member).
    • Nutrition Society of Nigeria (Member).
    • Organization for Women in Science for the Developing World (OWSDW Formerly TWOWS) (Member/President FUTO Chapter).
    • National Treasurer and member of the National Council of the Nigerian Institute of Food Science and Technology in 2000-2002 and a
    • Member of the Editorial Board of the Nigerian Food Journal (NIFOJ) (2000 till date) and currently the Deputy Editor-In-Chief.

    Other Experience

    • Member Nigerian Institute of Food Science and Technology (NIFST)
    • Member, Nutrition Society of Nigeria (NSN)
    • Member, SEET Board of Studies 2002-Present
    • Member, FST Board of Studies 2002-Present
    • Member, FST PGD Curriculum Development for Continued Education (2006-2007) Committee.

    Honours

    Oyo State scholarship for post graduate studies in the UK (1982)

    Profile

    As the use of local foods are becoming limited in the urban areas. Olawuni Ijeoma’s research interest is aimed at proving that these local foods are very beneficial and should not be relegated by studying their functional and beneficial properties. One goal of the current research is that these local foods can function well in food systems.

    Publication

    • Osuji, I.A and Uzomah, A. (2007). Physiochemical properties, culinary and functional properties of a lesser known variety of cowpea seeds “Akidi Elu” Int J. Agric. Rural Dev. 2007, 10:7-14.
    • F.O Uruakpa, I.A Osuji and E.O Banigo (2006). Dehulling treatment impact on the sensory/nutritional characteristics of African Yam Beans (Sphenostylis stenocarpa). 2006 IUFOST Congress in Nantes France.
    • F.O Ukuakpa, I.A Osuji and Uduak, E. (2010). Characterization of three varieties of Nigerian brown cowpea (Vigna unguiculata) seeds. Safe and healthy food: harvesting the science. 2010 Canada Institute of Food science and technology/Agriculture and Agri-Food Canada. Conference.
    • Ibeabuchi C. and Olawuni, I. (2011). Isolation and identification of spoilage fungi associated with rice (Oryzae sativa) Millet (Pennisetum americamum) and soybean. Int. J. Agric and Rural Development, 2011. 14 (2): 614-618.
    • Olawuni, Ijeoma (2011). Physical, Chemical, Functional and Sensory properties of the white variety of African Yam Bean (Sphenostylis sternocarpa). Int J. Agric and Rural Development 2011. 14(2): 619-626.
    • Durunna, A.I and Osuji, I.A. (2005). The effect of three dehulling wet treatments on the sensory quality of moin-moin made form Africa yam beans (Sphenostylis sternocarpa). In proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 173-174.
    • Osuji, I.A. and Durunna, A (2005). Comparative study on the efficiency of three wet dehulling methods for African yam bean (Sphenostylis sternocarpa). In proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 175-176.
    • Uzomah, A. and Osuji, I.A. (2005). Chemical Composition and physicochemical properties of a rare variety of cowpea (Vigna unguiculata) as affected by storage time and processing. In proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and technology, pp 181-182.
    • Nwakaudu, A.A., Olawuni, I.A. and Nwakaudu, M.S. (2007). Performance profiles of selected coagulants used in H2O treatment. In proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology. pp 20-21.
    • Osuji, I.A And Uzomah, A. (2006). Effect of NaC1 ionic strength on the gelation and foaming capacity of “Akidi Elu’ (Vigna unguiculata) flour. In proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology. pp 276-277.