Mrs. AHAOTU NDIDIAMAKA N.

B Sc., M Sc.

Mrs. AhaotuMrs. AHAOTU NDIDIAMAKA N

Lecturer I

 

 

Academic and 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)

Membership of professional bodies

  • Member, Nigerian Society for Microbiology
  • Member, Nigerian Institute of Food Science and Technology

Publications

  • 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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