Mrs. Njideka Ebere Njoku

OND, B Tech., M Sc.

Mrs. NjokuMrs Njideka Ebere Njoku

Lecturer II
E-mail(s): njnwachukwu@yahoo.co.uk, njnjoku@gmail.com,
njideka.njoku@futo.edu.ng

Biography

Njoku Njideka Ebere is a dedicated analytical food scientist with a particular interest in endangered plants (identification and nutritional quality), fermentation and germination processes. She started her teaching career in 2011 at the Food Science and Technology Department, Federal University of Technology Owerri; where she is currently actively operational.

Academic and Professional Qualification

  • Master of Science (M.Sc) Food processing, Food Science and Technology, Federal University of Technology Owerri.
  • Bachelor of Technology (B.Tech.) Food Science and Technology, Federal University of Technology, Owerri, Imo State.
  • Ordinary National Diploma (OND), Food Technology, Federal Polytechnic Nekede, Imo State.

Research archive

Food processing with a particular interest in endangered plant species such as miracle fruit (Synsepalum dulcificum), fermentation and germination processes.

Teaching and professional experience:

Courses taught include:

  • Introduction to food science and technology
  • Principles of food quality management and experimental design
  • Water treatment, processing and quality
  • Food plant sanitation and waste management
  • Food product development
  • Food process plant design
  • Principles of food Quality Control
  • Non-alcoholic beverage technology
  • Food laws and standards

 

Publications

  1. Njoku, N.E., Ubbaonu, C.N., Alagbaoso, S.O., Eluchie, C.N and Umelo, M.C. (2015) Amino acid profile and oxidizable vitamin content of Synsepalum dulcificum berry (miracle fruit) pulp. Food Science and Nutrition, vol 3, issue 3, pp 252-256.
  2. Eluchie, C.N., Njoku, N.E., Alagbaoso, S.O., Umelo, M.C., Peter-Ikechukwu, A.I. and Amandikwa, C. (2015). Effect of phytol on bacterial isolates from grilled meat. European Center for Research Training and Development Uk, vol 3, No 5, pp 1-14.
  3. Akajiaku, L.O., Nwosu, J.N., Onuegbu, N.C., Njoku, N.E. and Egbeneke, C.O. (2014). Proximate, Mineral and Anti-nutrient Composition of Processed (soaked and roasted) Tamarind (Tamarindus indica) seed nut. Current Research in Nutrition and Food Science, vol 2(3), pp. 136-145.
  4. 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 Innovative Technology, vol 1, no 4, pp. 63-76.
  5. Umelo, M.C., Nsofor, A.E., Akajiaku, L.O., Odimegwu, E.N., Uzoukwu, 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.
  6. Alagbaoso, S.O., Nwosu, J.N., Njoku, N.E., Umelo, M.C., Eluchie, C. and Agunwa, I. M (2015). Effect of processing on the Nutritional and Antinutritional properties of Canavalia plagiosperma piper seeds. European Journal of Foods Science and Technology, Vol. 3, No. 3, July 2015. Pp 45-69.
  7. Eluchie, C.N., Njoku, N.E., Alagbaoso, S.O. Umelo, M.C., Peter-Ikechukwu, A.I. and Amandikwa, C. (2015). Effect of phytol on Bacterial isolates from Grilled Meat. European Journal of Food Science and Technology, vol 3, No 5, pp. 1-14.
  8. Alagbaoso, S.O., Nwosu, J.N., Njoku, N.E., Ojukwu, M., Okafor, D.C. and Eluchie, C.N. (2015). Growth performance and haematology of Albino rats fed varying inclusions of autoclaved Canavalia plagiosperma piper seed meal based- diets. American Journal of Food and Nutrition, 5(2): 35-48.
  9. Peter-Ikechukwu, A.I., Kabuo, N.O., Alagbaoso, S.O., Njoku, N.E., Eluchie, C.N. and Momoh W.O. (2016). Effect of wrapping materials on Physico-chemical and Microbiological qualities of Fermented Melon Seed (Citrullus colocynthis L.) used as a condiment. American Journal of Food Science and Technology, vol 4(1): 14-19.
  10. Alagbaoso, S.O., Nwosu, J.N., Agunwa, I.M., Njoku, N.E., Akajiaku, L.O. and Eluchie, C.N.(2016). Effect of some thermal processing techniques on the Anti-nutritional factors of Canavalia plagiosperma piper seeds. American Journal of Food Science and Technology, vol 4(1):7-13.
  11. Njoku, N.E., Ubbaonu, C.N., Alagbaoso, S.O., Agunwa, 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(4):102-108.
  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 (1): 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. Alagbaoso, S.O., Nwosu, J.N., Njoku, N.E., Okoye, E.C., Eluchie., Agunwa, I. M. (2017) Haematology and growth study of albino rats fed varying inclusions of cooked Canavalia Plagiosperma Piper seed meal based- diets.  Journal of Food and Nutrition Research, vol 5, No. 9, pp. 649-658.
  15. Onuegbu, N.C., Okafor, D.C., Peter-Ikechukwu, A., Ijioma, B.C., Ibeabuchi, J.C., Njoku, N.E., Alagbaoso, S.O., Eluchie, C.N. and Dike, A. K. (2017). Production of Mushroom based Food condiment and Nutritional and anti-nutritional properties of Pleurotus Ostreatus. Nature and Science, vol 15 no 6, pp. 110-121
  16. Okafor, D.C., Ofoedu, C.E., Njoku, N.E., Ibeabuchi, J.C., Alagbaoso, S.O., Eluchie, C.N., Onyeka, E.U., Obi, P.N. and Chukudobe, K.C. (2017).  Production and evaluation of breakfast cereal flakes using pre-treated millet sorghum flavoured with coconut milk. New York Science Journal, vol 10 no 6, pp. 30-38
  17. Gloria C. Omeire, Ngozi Kabuo, Anna Peter-Ikechukwu, Njideka Njoku, Hector Osuji,  and Genevive Agomuoh. (2017). Effect of Heating Time and Addition of Onions on the Viscosity and Sensory Properties of IrvingiaGabonensis (Ogbono). Research Journal of Food Science and Quality Control, vol. 3 No.1, pp. 21-29.
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