Prof. Ngozi Chidinma Ihediohanma


B.Sc. (UNN), M.Sc. (Ile-Ife), PhD (FUTO) PGDE (IMSU)


Academic Qualification

  • BSc. Food Science and Technology
  • MSc Food Science and Technology
  • PhD in Food Science and Technology
  • PGDE

Membership of Professional Bodies

  • Member, Nigeria Institute of Food Science and Technology (NIFST)
  • Member, Nutrition Society of Nigeria (NSN) 
  • Member, Organization of Women in Science in Developing World (OWSD) 
  • Member, Teachers Registration Council Nigeria (TRCN)
  • Member Renewable Energy Society of Nigeria (RESN) 

Courses assigned to teach


  • FST 405 – Fruit and Vegetable processing 
  • FST 202 — Introduction to Food Chemistry 
  • FST 309 -Advanced Food Chemistry 
  • FST 536 – Food and Nutrition Biochemistry
  • FST 308- Human Nutrition 
  • FST 208- Food Chemistry I
  • FST 307- Food Chemistry Il
  • FST 513- Oil Seed Processing and Utilization 
  • FST 600-Project         


  • FCN 802- Biochemistry and Physiology of Human Nutrition 
  • FCN 806 – Food Policy, Security and Safety
  • FST 903 – Sensory Evaluation in Foods 
  • FPT 805 – Milk and Dairy Technology 
  • FST  603 – Community and International Nutrition Il 
  • FCN 801- Food Safety and Toxicology 
  • FST 800 – M sc. Project 
  • FST 900 – PhD. Project


  • 1983 –  1984 (NYSC)
    • NYSC as Travelling Secretary in charge of Secondary School groups in Benin under The Students Christian Movement of Nigeria
  • 1987-1989 (Lecturer 11)
    • Department of Food Services and Nutrition, Michael Okpara College of Agriculture, Umuagwo, Imo State
  • 1989-1990 (Lecturer 11) on transfer to Department of Home Economics, Alvan Ikoku College of Education, Owerri
  • 1991-1995 (Lecturer 1)
    • Department of Home Economics, Alvan Ikoku College of Education, Owerri
  • 1995-1999 (Senior Lecturer)
    • Department of Home Economics, Alvan Ikoku College of Education, Owerri
  • 1999-2005 (Principal Lecturer)
    • Department of Home Economics, Alvan Ikoku College of Education, Owerri
  • 2004-2005 (Head of Department)
    • Head, Department of Home Economics, Alvan Ikoku College of Education, Owerri
  • 2005-2011 (Senior Lecturer)
    • Senior lecturer, Department of Food Science and Technology, Federal University of Technology, Owerri
  • 2011-2014 (Reader)
    • Reader, Department of Food Science and Technology, Federal University of Technology, Owerri
  • 2014-Date (Professor)
    • Professor of Food Science and Technology Department of Food Science and Technology, Federal University of Technology, Owerri
  • 2018-2019 (Head of Department)
    • Head, Department of Food Science and Technology, Federal University of Technology, Owerri

Research Interest

  • Food Chemistry and Nutrition
  • Food Analysis/Quality Control
  • Industrial and Regulation of Foods and Food Products
  • Community Nutrition/Nutrition Education
  • Food Processing and Nutrition Evaluation


  • Evaluation of Chemical nutritional and functional properties of some Nigerian Staple foods
  • Studies on Glycemic indices of Nigerian staple foods and effects of different processing methods on them
  • Production and processing of low Glycemic Foods from various staple foods (e.g. Cassava, cocoyam etc) as a value addition
  • Evaluation of effects of process handling on quality of oils in fried foods.


  1. Onayemi O. and N.C. Nwigwe (1987) Effect of processing on the oxalate content of cocoyam. Lebensm. Wiss u-Technol 20:293-295 (Germany)
  2. Ihediohanma N.C. (1999). Nutritional Problems and Treatment of an Alcoholic. Nigerian Journal of Research in Contemporary Issues 1 (2) 49-52. (Nigeria) 
  3. Ihediohanma N.C. (1995). Studies on Soyabean Utilization in the Rural Areas of Imo State, Nigeria. Journal of Review of Social Sciences 2 (1) 23-25, (Nigeria) 
  4. Ihediohanma N.C. (1995), Effective Agents of Disseminating Proper Health Information to Rural Areas in Imo State. Journal of Review in Physical Health, Education, Sports and Recreation (JPHESR), 1 (1) 56-63. (Nigeria) 
  5. Ihediohanma N.C. (1996). Nutrition Education among Rural Women: An important Tool for Health Development in Nigeria. Journal of Review in Physical Health Education and Recreation (JPHESR), 2 (1) 23-25. (Nigeria)
  6. Ihediohanma, N.C. (1999). Home Economics Development: A skills acquisition venture for revenue generation, Journal of Development Studies 2 (I) 1-6. (Nigeria)
  7. Ijioma B.C. and Ihediohanma N.C. (2000). Fufu quality of some cocoyam cultivars, Alvana Journal of Science 1 19-24. (Nigeria) 
  8. Ihediohanma N.C. (2001), Strategies involved in setting up a private enterprise with special reference to food-based disciplines journal of Occupation and Training 1 (1) 137-144. (Nigeria) 
  9. Ihediohanma N.C., (1995) Impact of Better Life Programme: A case study of Onicha Town in Ezinihitte Mbaise L.G.A, mo State, Nigeria Educational Researcher 1 (1) 56-63, (Nigeria) 
  10. Ihediohanma N.C. (2002). The Efficacy of adequate Nutrition on performance enhancement in Sports. Journal of Review in Physical Health, Education, Sports and Recreation (JPHESR) 5 (I) 109-120. (Nigeria) 
  11. Ihediohanma N.C. and Ijioma, B.C. (2005). Excessive consumption of ogbono (Irvingia gabonensis) seed and possible implication in coronary heart disease (CHO). Nigerian Journal of Nutritional Science 26 (1) 8-12. (Nigeria) 
  12. Ihediohanma N.C., Ubbaonu, C.N., Akobundu E.N.T. and Banigo E.O.I. (2006). Physicochemical Properties of Nigerian Pumpkin (Cucurbita pepo). Seed Oil. Nigerian Food Journal 24 (I) 123-126 (www.aiol.infor/journals/nigoi). (Nigeria) 
  13. Ihediohanma N.C., ijioma, B.C. and Nwankwo, F. (2007) Nutrition Labeling of Locally processed food in Owerri Local Government Area of Imo State. Nigerian of Nutritional Sciences 28 (2) 200-215. (Nigeria) 
  14. Ihediohanma N.C., ijioma, B.C. and Nwankwo, C.F. (2007). Effect of alum on the proximate composition of Raw African Breadfruit (Treculia Africana). Journal of Agriculture and Social Research (JASR) 7 (1) 77-81 (Nigeria) 
  15. Ihediohanma N.C., Nwankwo, C F. and Ijioma, B.C. (2007). Effects of Trona (Akanwu) and Potash ash (NTU ego) on the cooking time of African breadfruits (Treculia Africana). Nigeria Journal of Nutritional Sciences vol 28 (1) 209-217. (Nigeria) 
  16. Onuegbu N., and Ihediohanma, N.C (2008). Some Proximate Analysis of African Pear (Dacroydes edulis). Applied Science and Environmental Management 12 (1) 83-85. (Nigeria) 
  17. Ihediohanma, N.C., (2009). Effect of treatment with alum on the keeping quality of Africa breadfruit (Treculia Africana) seed. Nigeria Food journal (2) 129135.(www.ajo/info/journals/nigoj ) [Nigeria].
  18. Ihediohanma, N.C., Durunna A.I and Onuegbu N.C (2009). Functional properties and the performance of alum treated African breadfruit (Treculia Africana) as a composite flour in cake production. Nigeria Food Journal 27 (2) 159-167 (www.aiolinfo/journal/nigoj). [Nigeria]
  19. Okoli, C.G., Ihediohanma, N.C. and Ogoke, C. (2009). Microbial quality assessment of industrial and homemade fast food pastries sold in Owerri Nigeria. International Journal of Agriculture and Rural Development (IJARD) 11(2) 67-71. [Nigeria]
  20. Owuamanam, C.I. Iwuno J.O. Ihediohanma, N.C. and L.I. Barber (2010) Cyanide reduction, functional and sensory quality of Garri as affected by PH, Temperature and Fermentation Time. Pakistan Journal of Nutrition 9 (10) 980-986 [Pakistan]
  21. Owuamanam, C.I., Ihediohanma N.C. and Nwanekezi E.G. (2010), Sorption Isotherm, particle size, chemical and physical properties of cocoyam corn flours, Researcher 2 (8) 1119 New York 
  22. Ogueke, C.C., Owuamanam, C.I., and Ihediohanma, N.C (2010) Probiotics and Prebiotics; Unfolding Prospects for Better Human Health. Pakistan Journal of Nutrition 9 (9).833-843 [Pakistan]
  23. Onyemaobi, G.A., Lemchi, S.N., Okere, T.O., Ihediohanma, N.C. (2010). Assessment of the nutritional status of children in rural areas in Imo State, Nigeria: Implications for Sustainable Rural Development. International Journal of Vocational Studies Vol, 1. (1) 148-153 Centre for the Promotion of Continental Studies (CCSD) [Accra Ghana]
  24. Ihediohanma N.C (2011) Determination of the Glycemic Indices of Three Different Cassava Granules (Garri) and Effect of Fermentation Period on their Glycemic Responses. Pakistan Journal of Nutrition 10 (1) 6-9 [Pakistan]
  25. Onuegbu, N.C., lwuoha, C.I. Owuamanam C.I. and Ihediohanma N.C. (2011). Effects of Boiling Solution (Trona) Concentration and Time on the Proximate Composition and Physicochemical Properties of flour of three-leaved yam. (Dioscorea dumetrorum pax) Tubers. African Journal of Food Science5(1) 1-5 [Nigeria].
  26. Onuegbu, N.C., Nwosuagwu, I-J„, Kabuo N., Nwogu J. and Ihediohanma N.C. (2011). The physical properties of Ube (Dacroydes edulis) at different stages of fruit development. Nature and Science 9 (9) 71-75 [New York]
  27. Onuegbu, N.C., Ubbaonu C; Ajoku N., and Ihediohanma N.C. (2011). Effect of Developmental stage on some maturity parameters of plantain fruitNature and Science 9 (9) 68 – 70. [New York]
  28. Onuegbu N.C., Ihediohanma N.C., Okoroafor U.C and Nwankwere A. C. (2011). Evaluation of the potential of African pear (dacroydes edulis) pulp as an ingredient in biscuit making. Nigeria food journal  29 (1) 78-82 (www.ajolinfo/journal/nigo). [Nigeria]
  29. Ihediohanma N.C., Onuegbu N.C., Peter Ikechukwu Al and Ojimba N.C. (2012). A Comparative Study and Determination of Glycemic Indices of Three Yam Cultivars (Dioscorea rotundataDioscorea alata and Dioscorea domentorum). Pakistan Journal of Nutrition 11 (6):547-552. [Pakistan]
  30. Onuegbu N, C. Kalu, H. Ihediohanma, N.C. and Bede N.E (2013). Effects of different pretreatments on the Nutritional and Sensory Qualifies of Tomato (Lycopersicum esculantum)  power, International Journal of Life Science 2 (3) 121-123 [India]
  31. Onuegbu N C., Ihediohanma N.C.; Odunze O. and Ojukwu M, (2013) Efficiency of Wheat: Maize Composite Flour as Affected by Baking Method in Bread and Cake Production. Sky Journal of Food Science 2 (8) 5-13 [Ghana]
  32. Ihediohanma N.C; Okafor D.C. and Adeboye A.S (2014) Sensory Evaluation of Jam produced from Jack fruit (Artocarpus heterophyllus) IOSR Journal of Agriculture and Veterinary Science (IOSR- JAVS) 7 (5) 4143 [India]
  33. Ihediohanma, N.C.; Ojimba, N.C.; Onuegbu, N.C. and Okafor, D.C. (2014). A study on the concentration of tartrazine in plantain chips commonly sold within South-Eastern Nigeria IOSR Journal of Environmental Science, Toxicology and Food Technology 8 51-57. [India]
  34. Okafor, D.C., Ihediohanma N.C; Abolude, DS.; Onuegbu N.C.; Osuji C.M., and Ofoedu C.E. (2014). Physico-chemical and sensory acceptability of soursop (Annona muricata) wine). International Journal of Life Sciences 3 (4)163-169. [India]
  35. Ihediohanma, N.C., Okafor, D.C., Osuagwu, P.U. and Onuegbu, N.C. (2014). Proximate composition and carotene content of three cultivars of Xanthosoma sagittifolium ISOR Journal of Environmental Science and Food Technology 8 (11) 17-22 [India]
  36. Peter Ikechukwu, A.i., Ihediohanma, N.C., Bede, E.N. and Ibeabuchi, J.C. (2014), Effects of Physical Characteristics of polyethene packaging materials on storage of preservative-free plantain chips. Pakistan Journal of Nutrition. 13 (12) 716-721 [India]
  37. Enwereuzoh, R.O., Okafor D.C., Obasi S.C. Ihediohanma, N.C., Ebiriekwe, S.C. and Ome T.C. (2015). Effect of Extraction Method on Tetra Pleura tetraptera (Oshorisho) Flavoured Pawpaw and Pineapple juices JOMAR 9 (1) 21 -36 [Nigeria]
  38. Ijioma B. C., Ihediohanma, N. C., Onuegbu N, C. and Okafor D.C. (2015), Nutritional Composition and Some Anti-Nutritional factors of Three edible Mushroom Species in South-Eastern Nigeria. European Journal of Food Science and Technology. 3 (2) 57 — 63. [UK]
  39. Owuamaram, C.I., Ogueke, C.C., Ihediohanma, N.C., Omire, G.C. and Omeni, C.O. (2015), Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Hour for composite in Bread-making. British Journal of Applied Science and Technology 10 (6) I – 9, [UK]
  40. Alagbaoso, S.C. Ihediohanma, N.C., Enwereuzoh R.O., Okafor, D.C., Nwakudu A.A. and Agunwa I. M. (2015) Effect of PH and Temperature on functional, Physico-Chemical properties Asparagus bean (Vigna sesquipedalis) flours and Moin-Moin production from the flour, European Journal of Food Science and Technology 3 (2) 85-105. [UK]
  41. Onuegbu, N.C., Ihediohanma, N.C., Nwosu J.N. Kabuo, N.O. lioka M„ and Harrison, A. L. (2015), Production and Stabilization of Coconut-Carrot drink using gum Arabic as a stabilizer. World Journal of Agricultural Sciences 3 (3) 034 – 037, 
  42. Ofor, M. 0., Unanma, A, Opara, P. I. Ihediohanma N.C and Nwokeji, E. M (2015), Effects of Compounded Soil Amendments on Yield of Cassava, sweet potato and Yam Tuber in Owerri, South-Eastern Nigeria Research 7 (1) 81-88, [Nigeria].
  43. Ijioma B.C., Ihediohanma N.C., Opara, P.J, and Unamma, A.O. (2016). Environmental education, Protection and Management for Sustaining Development in the Twenty-first Century, Nigeria International Journal of Gender and Development Issues 1 (7) 68-74. [Nigeria]
  44. Ijioma B.C, Ihediohanma N.C., Okafor D.C., Ofoedu C.E., and Ojimba N.C. (2016) Physical, Chemical and Sensory Attributes of Tapioca Grits from Different Cassava Varieties, Asian Journal of Agriculture and Food Sciences 4 (1) 46-73.( [Asia]
  45. Okafor, D.C, Ijioma, B.C., Ihediohanma, N.C, Ofoedu, C.E, Nwosu, J.C., Onyeka, E.IJ and Okafor, T.l (2017) Effect of Heat and Chemical Treatment on Physico-ChemicaI and Sensory Properties of Coconut Milk-Orange Beverage. Asian Journal of Agriculture and Food Sciences 5 (2) 45- 55. ( [Asia]
  46. Peter-Ikechukwu, A. Osuji, C.M, Ihediohanma, N.C. Okafor, D.C, and Chukwu, M.N. (2019). Proximate Composition and Organoleptic Characteristics of Sausage rolls made from Cocoyam and Wheat flour enriched with Soybean flour. Research Journals of Food Science and Nutrition 4 (1) 1-11
  47. Books/Chapters in Books/Monographs:  
  48. Ijioma B.C., and Ihediohanma N.C. (1990) The Influence of Mechanization on the Sensory Qualities of Garri Produced in a Rural Area: In Igbozurike, U.M., Okpara E.E., and Awuzie U.A (Eds) ‘Empiricism in Rural Development, Owerri, Karto Press, Chapter 48 pp 336-364. 
  49. Ihediohanma N.C (2017) Research in Science Education: In Okeke E.A.C (Ed) Science Education in Nigeria. Owerri. Mercy Divine Publishes Chapter 1 pp 1-12 
  50. Published Abstracts/Proceedings  
  51. Ihediohanma, N.C, Ojimba, N. and Ofoedu, C.E. (2019) Glycemic indices of three fufu meals from saba banana (Musa acuminata) pulp and two composite flours. Proceedings of the 43rd Conference and annual general meeting of the Nigerian Institute of Food Science and Technology (NIFST) held on 14-18 October 2019 at Dora Akunyili Women Development Centre, Awka, Anambra State. (pages 349-350)
  52. Ihediohanma, N.C. (2019) Technical and Vocational Education and Training; Soaring for Sustainable National Productivity. Lead Paper Presentation. 25-28 June. Book of Proceeding Technical and Vocation Education and Training: In B.C. Uchegbu (ed) Career Publishers, Owerri, Nigeria
  53. Ihediohanma, N.C.; Eze C.F. Onuegbu N.C Biofortification of  Food Stap/es: Level of Awareness in Imo State. Paper presented at 47th Annual General Meeting and Scientific Conference of the Nutrition Society of Nigeria held in University of Ibadan from19th to 23rd September 2017. 
  54. Ijioma B.C., Ihediohanma N.C., Ekwemalor L.C., Nti, A.A. and Opara P.l Integrity- A tool to confront corruption and to produce new Society through entrepreneurship Education. Maiden NAEAP Conference held at Imo State University, Owerri 10th-13th July 2017. 
  55. Ijioma B.C., Ihediohanma N.C., and Opera P.I Principalship in Nigeria and Code of Ethics in secondary School Management Africa Forum of Teaching Regulatory Authorities (AFTRA) Held in Avani Hotel Livingstone Republic of Zambia, May 23-27, 2016. 
  56. Ihediohanma, N.C.; Okafor, D.C.; Onuegbu, N.C. Abolude, D.S. and Osuagwu, P.U, the proximate composition of three Cultivars of Xanthosoma Sagittifolium, Proceeding of the 38th Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology held at Sheraton Hotel, Ikeja, Lagos 13th -15th October 2014 .246-248. 
  57. lhediohanma, N.C.; Okafor, D.C.; Ofoedu, C.E. and Ojukwu M. Carotene Content of Three Cultivars of Xanthosoma Sagittifolium Proceedings of the 38th Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology (NIFST) held at Sheraton Hotel, Ikeja, Lagos 13th -15th October 2014 pp244-245 
  58. Egwuchuwu J.C.; Ihediohanma N.C. and Umelo M.C. (2014) Production and Evaluation of Glycemic Indices of Fried Chips from Three Cocoyam Cultivars. Proceedings of 1st Food Summit of Nigerian Food Summit. Pp 55-57. 
  59. Opara, P.l., Ihediohanma N.C., Unamma A.O. And Amandikwa A (2014) Street Children in Nigeria and its Implication for the Universal Basic Education: A case study of Plateau State, Nigeria. 3rd Annual International Conference of Africa Forum of Teaching Regulatory
  60. Authorities (AFTRA) Teaching and Learning in Africa, June 9-13, 2014 Mensvic Grand Hotel, East Legon, Accra Ghana PP 515 – 521
  61. Abolude D.S.; Abdullahi. S.A.; Umeh J.O.; Okafor D.C.; Ihediohanma N.C. Enwereuzo R; Ogbuji C.A. and Jibrin H. (2013) Comparative Proximate analysis of three different species of land snails from two geographical locations in Nigeria. in: Shittu T., Uzomah A., Ogunmoyele OAB (eds) Proceedings of 37th annual conference of Nigerian Institute of Food Science and Technology (NIFST) held at International Conference Centre Abuja on 22-26 October Pp 15-17.
  62. Okafor D.C.; lhediohanma N.C. and Abotude D.S. (2013) Protein quality of pumpkin (Cucurbita pepo) In Shittu T., Uzomah A, Ogunmoyela OAB (eds) Proceedings of 37th annual conference of Nigeria Institute of Food Science and Technology (NIFST) held at International Conference Centre Abuja on 22-26 October pp 13-15. 
  63. Okafor D.C.,’ Abolude D.S.: Osuji C. M. and Ihediohanma N.C. (2013) Effect of enzyme hydrolysed Soymilk on the proximate composition of three different varieties of Soybean. In: Shittu T., Uzomah A., Ogunmoyela OAB (eds) Proceedings of 37th annual conference of Nigerian Institute of feed science and technology (NIFST) held at International conference centre Abuja on 22 – 26 October Pp 158-159. 
  64. Ihediohanma N.C. and Opara P.l. (2013) Creating and Sustaining Learner Friendly and Result Oriented Classrooms in Africa 2nd Annual International Conference of Africa Forum of Teaching Regulatory Authorities (AFTRA) Teaching and Learning in Africa. June 24-28, 2013, Prideinn Sai Rock Beach Hotel, Mombasa, Kenya. Pp 317-320,
  65. Ihediohanma N.C., Peter-Ikechukwu A.A. and Onuegbu, N.C. (2011). Nutrition Composition and Sensory evaluation of fruit juice substituted Rozelle (Hibiscus sabdariffa) drink-Zobo. Paper presented at the 2nd Federation of African Nutrition Societies Congress held at International Conference Centre, Abuja September 11-15 Book of Abstracts P.80
  66. Ihediohanma N.C. (2010). The uses of the glycemic index in food energy selection for human nutrition. Paper presented at the International Conference on Renewable and Alternative Energy, Organized by the Federal University of Technology, Owerri and the Renewable and Alternative Energy Society of Nigeria at Federal University of Technology, Owerri. May 16-20, 2010. 
  67. Ihediohanma N.C., Igwe C.U., and Onwuliri V.A. (2010) Sexual Harassment, Gender Violence and Students Academic Performance in Tertiary Institution: implications for all and the attainment of the Millennium Development Goals. Edited proceeding of National Conference on Engendering Policy for Attainment of the Millennium Development Goals in Nigeria held on 29th -31st march at Centre for Human Resources and Gender Services (A Division of Rural Linkage Network) Asaba Nigeria. 
  68. Ihedlohanma N.C.; Ubbaonu Akobundu E.N.T. and Banigo E.O.I (2005), The effect of heat and fat on the gelling property of pumpkin (Cucurbita pepo) seeds. Proceedings of 29th annual NIFST (Nigeria Institute of Food Science and Technology, conference, held at Women Development Centre Abakiliki October. 11-13, P.168 -169) 
  69. Ihediohanma N.C., Ubbaonu C.N., Akobundu E.N.T. and Banigo E.O.I. (2004), Some anti-nutritional factors associated with pumpkin (Cucurbita pepo) seeds. Proceedings of 28th Annual P. 229-230. Conference of Nigerian Institute of Food Science and Technology- (NIFST) P. 229-230
  70. Ihediohanma N.C., Ubbaonu C.N. Akobundu, E.N.T. and Banigo E.O.I. (2001). The oil potential of pumpkin (Cucurbita pepo) seeds. Proceedings of 25th annual conference of Nigeria Institute of Food Science and Technology (NIFST), Lagos Nov. 5-9,