Ijeoma Maureen Agunwah

Assistant Lecturer

MSc., Food Science and Technology
Email: ijeoma.agunwah@futo.edu.ng

Biography

Agunwah Ijeoma assumed duties in the department of food science and Technology, the Federal University of Technology Owerri in 2014. She is an Assistant lecturer in the Department of Food Science and Technology. She earned her BSc degree in Food Science and Technology from the University of Nigeria, Nsukka in September 2007, her MSc degree in Food Science and Technology from Federal University of Technology, Owerri in September 2015 and she is working towards her Doctorate degree in federal University of Technology Owerri- Department of Food Science and Technology.

Academic Qualification

  • B.Sc. Honours degree in Food Science and Technology, University of Nigeria, Nsukka, Nigeria, in 2007.
  • MSc. In food Science and Technology, Federal University of Technology, Owerri, Nigeria in 2015.
  • PhD in Food Science and Technology, Federal University of Technology, Owerri, Nigeria (in View)

Affiliations

  • Member Nigerian Institute of Food Science and Technology
  • Member, Nutrition Society of Nigeria (NSN)
  • Society for Applied Microbiology (SFAM)
  • Member, Foundation for African Development Through biotechnology (FADIB)

Courses Assigned:

  • FST 306- Food Microbiology 1
  • FST 501- Food Product Development
  • FST 506- Bakery Technology
  • FST 304- Post Harvest Physiology and Storage.

Experience

  • Federal University of Technology, Owerri (FUTO).    –   2014 till date
    • Department of Food Science and Technology
    • Position: Assistant Lecturer   

Research Interest

  • Food and Industrial Microbiology
  • Environmental microbiology
  • Food enzymes and Fermentation
  • Food product Development
  • Exogenous Enzyme Application in Food
  • Food Biotechnology

Publications

  1. Njoku, N.E., Ubbaonu, C. C., Alagbaoso, S. O., Agunwah, I. M and Eluchie, C. N (2016). Proximate, Anti- Nutritional and Phytochemical  Composition of the yellow variety of the Synsepalum Dulcificum (Miracle fruit) Berry. American Journal of Food Science and Technology, Vol. 4, No 4, Pp 102- 108.
  2. Umelo, M. C., Uzoukwu, A. E., Odimegwu, E. N., Agunwah, I. M., Njoku, N. E and Alagbaoso, S. O (2014). Proximate, Physicochemical and Sensory Evaluation of Ice cream from blends of cow milk and tiger nut (Cyperus esculentus) milk. International Journal of Scientific Research and Innovation Technology, Vol. 1 No. 4, Pp 63-76.
  3. Alagbaoso, S.O., Nwosu, J. N., Agunwah, I. M., Njoku, N. E., Akajiaku, L. O and Eluchie, C. N (2016). Effects of some Thermal Processing Techniques on the Anti- Nutritional factors of Canavalia plagiosperma piper seeds. American Journal of Food Science and Technology, Vol 4, No 1, Pp 7-13.
  4. Umelo, M. C., Nsofor, A.E., Akajiaku, L.O., Odimegwu, E. N., Uzokwu, A. E., Agunwah, I. M., Eluchie, C. N., Alagbaoso, S. O and Njoku, N, E (2014). Effect of different dough improvers on the Proximate Composition, Minerals, Vitamins and Sensory Properties of wheat bread. International Journal of Scientific Research and Innovative Technology, Vol 1, No 3 Pp 112-126.
  5. Alagbaoso, S. O.,  Ihediohanma, N. C.,  Enwereuzoh, R. O., Okafor, D. C.,  Nwakudu, A. A. And Agunwah, I. M. (2015). Effect of pH and Temperature on Functional Physico-Chemical Properties of Asparagus Bean (Vigna sesquipedalis) Flours and moin-moin Production from the Flour. European Journal of Food Science and Technology, Vol.3, no.2, Pp 85-105.
  6. Alagbaoso, S.O., Nwosu, J. N., Njoku, N.E., Umelo, M.C., Eluchie, C. and  Agunwah, I.M. (2015). Effect of Processing on the Nutritional and Anti Nutritional properties of Canavalia plagiosperma piper seeds. European Journal of Food Science and Technology, Vol.3, No. 3.Pp. 45-69.
  7. Nwakaudu1, A.A., Nwakaudu, M.S., Olawuni1, I.A., Ofoedu1, C.E., Agunwah, I. M. and Adedokun, A.O. (2015).  Effects of some Chemical Preservatives on the Storability and Sensory Attributes of Agbarati- A Meat Substitute.  International Journal of life sciences, Vol.4, No.2, Pp 70-78.
  8. Igwe, K., Ofoedu, C.E., Okafor, D. C., Odimegwu, E. N., Agunwah, I. M and Igwe, V.S. (2015). Comparative proximate Analysis of some Green Leafy Vegetables from Selected Communities of Rivers and Imo State. International Journal of Basic and Applied Sciences, vol. 4. No 2 Pp. 55- 61.
  9. Uzokwu, A. E., Olawuni. I. A., Ojukwu, M., Odimegwu, N., Agunwah. I. M and Eluchie, C. (2015). Microbiological Status of Mixed Fruit Juice Preserved with Different Concentrations. International Journal of Basic and Applied Sciences, Vol. 4. No. 2. Pp 94-99.
  10. Ijioma, B. C., Osuji, C. M., Okafor, D.C., Agunwah, I. M., Ofoedu, C. E., Onyeka, E. U and Adikaibe, C.C. (2017). Effects of the Inclusion of Fruit peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products. American Journal of Food and Nutrition. Vol. 5, No. 2, 69-76.
  11. Ibeabuchi, J. C., Okafor, D. C., Peter- Ikechukwu, A., Agunwah, I. M., Eluchie, C. N., Ofoedu, C. E and Nwatu, N. P. (2017). Comparative Study on the Proximate Composition, Functional and Sensory Properties of three Varieties of Beans, Phaseolus Lunatus, Phaseolus vulgaris and Vigna um-bellata. International Journal of Advancement in Engineering Technology, Management and Applied Science. Vol. 6, No.1, Pp 1- 23.
  12. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O and Ofoegbu, J.O. (2017a). Effect of Carboxymethylcellulose Incorporation on the Functional, Pasting and Sensory Properties of Water yam (D. alata) Flour. European Journal of Food Science and Technology Vol.5, No.1, pp.1-12
  13. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O and Ofoegbu, J.O. (2017b) Ascertaining the Shelf-life of Ground Melon Seed (Cococynthis citrullus). European Journal of Food Science and Technology Vol.5, No.1, pp 13-21.
  14. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O and Ofoegbu, J.O. (2017c). Extraction and Evaluation of Hydrocolloids from “Achi” (Brachystegia eurycoma) and its Application on a Water Melon Fruit Juice. European Journal of Food Science and Technology Vol.5, No.1, pp 22-28.
  15. *Ogueke, C. C., Agunwah, I. M and Owuamanam, C.I. (2015). Evaluation of the Antimicrobial Activities and Biopreservative Potentials of Alstonia boonei Stem Bark and Euphorbia hirta leaves Crude Extracts in Minced meat. Nigerian Food Journal Vol. 33, No 2. Pp 58- 68.
  16. *Alagbaoso, S. O., Nwosu, J. N., Njoku, N. E., Okoye, E. C., Eluchie, C. N and Agunwah, I. M. (2017). Haematology and Growth Study of Albino Rats fed varying inclusions of cooked Canavalia plagiosperma piper seeds meal-based- diets. Journal of Food and Nutrition Research Vol. 5, No. 9, 649-658.
  17. *Okafor D. C., Onuegbu N. C., Odimegwu N. E., Ibeabuchi J. C., Njoku N. E, Agunwah I. M., Ofoedu C. E., and  Njoku C. C. (2017).  Antioxidant and Antimicrobial Activities of Oyster Mushroom. American Journal of Food Science and Technology, 2017, Vol. 5, No. 2, 64-69.
  18. *Ibeabuchi, J. C., Okafor, D.C., Agunwah, I.M., Agim, O. A., Nwosu, M.O., Eluchie, C.N and Aneke, E.J. (2019). Proximate and Sensory Evaluation of Different Zobo- Moringa Blends packaged in Tea Bags. Journal of Food Science and Nutrition Studies, Vol. 3, No 1, Pp 9- 22.