Dr Mrs Ndidiamaka Nnennaya Ahaotu

Senior Lecturer

B.Sc., MSc. PhD


Membership of Professional Bodies

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

Courses assigned to teach

  • FST 206 – Introduction to Microbiology
  • FST 306 – Food Microbiology I
  • FST 421 –  Brewing Malt and wort production
  • FST 550 – Microbial Physiology and Biochemistry
  • FST 554 – Microbial genetics
  • FST 807 – Advanced Food Biotechnology
  • FST 810 – Advanced Food Microbiology
  • FMB 806 – Advanced Microbial Genetics
  • FMB 801 – Food Bacteriology
  • FST/PD 735 – Food Microbiology

Research Interest

I have a special interest in microorganisms associated with indigenous fermented foods from Africa and in the development of starter cultures for fermented foods to help improve food safety.

Combating food insecurity by developing novel healthy foods from less utilized plants using proper bioprocessing, determination of the safety, toxicological and shelf stability of foods through molecular biology.


Juliana C. Ibeabuchi, Damaris C. Okafor, Ndidiamaka N. Ahaotu, Chioma N. Eluchie, Ijeoma M. Agunwah, Michael N. Chukwu and Chinyere Amandikwa (2019). Effect of dehulling on proximate composition and functional properties of Lima bean (Phaseolus lunatus) grown in Enugu state. Journal of Food Research 8 (2): 116 – 121.

Ibeabuchi J. C., Ogueke, C. C., Ahaotu, N., Agunwa, I. M., Onuegbu, N. C., Okafor, D. C and Alagbaoso, S. O (2019). The controlled temperature on the microflora of fermented bottle gourd seed. Journal Food Sci. Nutri. 2 (1): 8 – 14.

Ahaotu, N. N., Anyogu, A. Obioha, P., Aririatu, L., Ibekwe, V. I., Oranusi, S., Sutherland, J. P. and Ouoba, L. I. I. (2017). Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food Microbiology 66: 165 -172.

Ojukwu, M, Osuji, C.M, Ogueke, C.C and Ahaotu, N.N (2015) Microbial Profile of Soymilk Whey/Pineapple Juice Blend. E Cronicon Nutrition 1.3: 155 – 163.

Nwosu, J. N., Ndukauba, O. E., Owuamanam, C. I., Ahaotu, I., Omeire, G. C. and Ahaotu, N. N. (2015). Evaluation of proximate and antinutritional qualities of black walnut (Junglans nigra) processed by cooking, toasting and roasting. International Journal of Life Sciences. Vol. 4 (2): 48 – 57.

Ahaotu, I., Ogueke, C.C., Owuamanam, C.I., Ahaotu, N.N. and Nwosu, J.N. (2013)Fermentation of underwatered cassava pulp by linamarase producing microorganisms: effect on nutritional composition and residual cyanide. American Journal Of Food and Nutrition. Volume 3(1): 1-8.

Olawuni, I., Ojukwu, M., Nwakudu, A, Ibeawuchi, C., Ahaotu, N. N., Onyeke, E. N. and Igboanugo, C. O. (2013). Effect of pH and Temperature on Functional, Physicochemical properties of African Yam Bean (Sphenstylis stenocarpa) flour. Int. J. of Agricultura;l and Food Science. Vol 3(1): 34 – 38.

Ahaotu, I., Ogueke, C. C., Owuamanam, C. I., Ahaotu, N. N. and Nwosu, J. N. (2011). Protein Improvement in Gari by the use of Pure cultures of Microorganisms involved in the Natural Fermentation Process. Pakistan Journal of Biological Sciences. 14(20) 933 – 938.

Ahaotu, I., Ogueke, C. C., Owuamanam, C. I., Ahaotu, N. N. and Nwosu, J. N. (2011). Use of Bacteria that Produce Linamarase in Cassava Processing for Gari. Nigerian Food Journal, 29(2) Manuscript No- NIFOJ 201011 (Accepted).

Nwosu, J.N., Ahaotu, I., Ayozie, C., Udeozor, L.O. and Ahaotu, N.N (2011). The proximate and Functional Properties of African Yam Bean (Sphenostylis sternocarpa) Seeds as Affected by Processing. NIFOJ Vol. 29 (2): 39 – 48.

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.

Ikewuchi, J. C., Anyadiegwu Amaka N., Ugono, E. Y. and Okungbowa S. O. (2008). Effect of Acalypha wilkesiena Muell Argon Plasma Sodium and Potassium Concentration of Normal Rabbits. Pakistan Journal of Nutrition 7 (1) 130 – 132.