Mrs Chinyere Amandikwa

B Sc., M Sc., PhD.

Mrs. AmandikwaMrs Chinyere Amandikwa

Lecturer I

Department of Food Science and Technology,
School of Engineering and Engineering Technology
Phone no: 07035245235, 08030926590

Academic and Professional Qualification

  • B Sc., 2001, Food Science Technology, Michael Opara University of Agriculture Umudike
  • M Sc., 2007, Food Science Technology, Michael Opara University of Agriculture Umudike
  • PhD., In-view, Food Science Technology, Federal University of Technology Owerri

Membership of professional bodies

  • Member, Nigerian Institute of Food Science and Technology
  • Member, Organisation for Women in Science for the Developing World, FUTO
  • Member, Nutritional Society of Nigeria
  • Member, Society for Medicinal Plants and Natural Products Research

CONFERENCE AND LEARNED SOCIETIES ACTIVITIES:

Conference attended and papers read with dates since joining this University:

  1. Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Assessment of Biscuits produced 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.
  2. 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.
  3. Ahaotu, N.N.; Amandikwa, C. and Ahaotu, I. (2011). The 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.
  4. 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 Institute of Food Science and Technology 10th – 14th October 2011. Benue State. Pp 137 – 138.
  5. Nwokeke, B.C., Adedokun, I.I, Ike, E.A., and Amandikwa, C. (2013). Assessment of the pasting characteristics of cassava- African yam bean fufu flour blends. Proceedings of the 37th Annual conference of Nigerian Institute of Food Science and Technology 22nd – 25th October 2013. International conference centre Abuja. Pp 18 – 19.

PUBLISHED PAPERS IN REFERRED JOURNALS

  1. Amandikwa, C. (2012). Proximate and functional properties of open air, solar and Oven-dried cocoyam flour. Intl. Journal of Agric. and Rural Dev. 15(2): 988-994
  2. Ojukwu, M, Olawuni, I. A, Ibeabuchi, C and Amandikwa, C. (2012) Physical, proximate and Functional properties of ‘Nsama ’A local variety of African yam bean grown in the southern States of Nigeria.  African journal of Food science and Technology. 3(10)  pp 260-267
  3. Osobie, C.C., Olawuni, I., Nwakudu, A., Nwokeke, B., Nwokenkwo, E. and Amandikwa, C.(2013).Effect of temperature and Ph on the functional properties of Flours and protein isolate from dehulled black crowder cowpea seeds. Natural Products, An Indian Journal. 9(10): 403-411.
  4. Olawuni, I, Ojukwu, M,  Iwouno, J.O, Amandikwa C,  Ibeabuchi, C and Kpaduwa, S. (2013).Effect of Ph and temperature on functional physico-chemical properties of Asparagus bean flours. International Journal of Basic and Applied Sciences.2(1):1-16
  5. Bede, E.N., Peter-Ikechukwu, A. N., Kabuo, N.O. and Amandikwa, C. (2013). Effect of Sprouting on cookability of cocoyam tubers and physicochemical properties of cocoyam flour. American Journal of Food and Nutrition. 3(4):188-194.
  6. Olawuni, I.,Osobie, C.I., Ebiringa, D.,Amandikwa, C., Ibeabuchi, C. and Uzoukwu, A.E. (2014). Effect of Ph and temperature on selected functional properties of flour samples and protein isolate of cowpea seeds. Analytical Chemistry, An Indian Journal .14(7):247-258.
  7. Amandikwa, C. Iwe, M.O., Uzomah, A  and Olawuni, A.I.(2015).  Physico-chemical properties of wheat-yam flour composite bread. Nigerian Food Journal Volume 33, Issue 1, Pages 12–1.
  8. Bede, E.N., Okeke, C.E. and Amandikwa, C. (2015). Physico-chemical properties and Sensory evaluation of kunu-zaki beverage produced by substitution of sweet potatoes. With date fruits. Journal of Environmental Science, Toxicology and Food Technology. Volume 9, Issue 3 Ver.1, pp 81-84.
  9. Bede, B.N., Mmuoasinam, B.C., Kabuo N.O., Peter-Ikechukwu A.I., and Amandikwa C. (2015). Habitual Green Tea Intake and Effects on Blood Glucose and Blood Lipids of Diabetic Rats.  International Journal of Life Sciences.Vol. 4. No. 3, pp192-196.
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