Dr. Clifford Ifeanyi Owuamanam

B Sc., M Sc., PhD.

OwuamanamDr Clifford Ifeanyi Owuamanam

Present status: Associate Professor
E-mail: clifford.owuamanam@futo.edu.ng
Phone no.: +2348036747567

Academic and Professional Qualification

  • B.Sc (1991) Food Science and Technology, Imo State University (Former) Okigwe.
  • M.Sc (1991) Food Science and Technology River State University of Sci. and Tech. Port Harcourt.
  • PhD (2008) Food Science and Technology River State University of Sci. and Tech. Port Harcourt.

Schools Attended With Date

  • Umudim Secondary School Ikeduru LGA   –   1979-1984
  • Rivers State University of Science and Technology PortHarcourt   –  1995-1998
  • Rivers State University of Science and Technology PortHarcourt   –  1998-2008

Membership of professional bodies

  • Member, Nigerian Institute of Food Science and Technology (NIFST)
  • Member Nutrition Society of Nigeria (NSN)

CONFERENCE AND LEARNED SOCIETY ACTIVITIES

Conferences Attended

(i)  26th Annual Conference of Nigerian Institute of Food Science and Technology held in Owerri, Nigeria. November 4 – 8, 2002.

  • Papers Presented: 1. Proximate composition of cocoa beverage partially substituted with malted sorghum powder.
  • Papers Presented: 2 Assessment of physical properties of Gari processed from five improved cassava (Manihot esculenta Crantz) cultivars.

(iii)  31st Annual Conference of Nigerian Institute of Food Science and Technology held in Abuja, Nigeria. October 22 – 25, 2007.

  • Papers Presented: 1. The effect of metabolites of Lactobacillus sp. in fermented milk on the growth of hospital isolates of E. coli.
  • Papers Presented: 2. Physico-chemical properties of cassava flour as affected by steeping in sodium chloride solution before milling.

(iv) 34th Annual Conference of Nigerian Institute of Food Science and Technology held in PortHarcourt, Rivers State Nigeria. 18- 23, 2010.

  • Papers Presented: 1 Functional Properties of wheat/ malted and unmalted sorghum (Sorghum bicolor) composite for bread production.

(v)  35th Annual Conference of Nigerian Institute of Food Science and Technology held in Makurdi, Benue State, Nigeria, October 10 – 14, 2011.

  • Paper presented:  1.Use of linamarase producing bacteria in gari processing.

(vi) 38th Annual Conference of NIFST held in Lagos, Lagos State, October 13 – 15, 2014. Paper Presented: Effect of relative humidity and layers of leaves on amino nitrogen production; A response surface approach.

 

Membership of Professional Bodies

  • Member, Nigerian Institute of Food Science and Technology(NIFST)
  • Member Nutrition Society of Nigeria (NSN)

Consultancy services;

  1. Establishment of honey processing unit from 2007 to 2009, with Food Science and Technology (FST) Research Consultative Team, Federal University of Technology, Owerri, Nigeria.
  2. Development of pilot bakery plant from 2008 to 2009, with FST Research Consultative Team, Federal University of Technology, Owerri, Nigeria.

Sabbatical leave;

  1. Research Advisor, Shell Petroleum Development Company (SPDC) of Nigeria Ltd, Port Harcourt, Nigeria – January 2014 to December 2015

 

TEACHING AND PROFESSIONAL EXPERIENCE

Full-time post masters teaching

Jan 2002  to  Sept 2005.

Department of Food Science and Technology, Federal University of Technology, Owerri. Assistant Lecturer.

October 2005 to Sept 2008

Department of Food Science and Technology, Federal University of Technology, Owerri. Lecturer II.

October 2008 to Sept 2011

Department of Food Science and Technology, Federal University of Technology, Owerri. Lecturer I.

October 2011 to Sept 2014

Department of Food Science and Technology, Federal University of Technology, Owerri. Senior Lecturer.

October 2014 to date

Department of Food Science and Technology, Federal University of Technology, Owerri. Associate Professor.

 

Professional Experience in Industry

1992– 1993.  – Agric. Farm Ltd., Kano.  Nigeria. (Production Superintendent)

1998 – 1999.  – Isiala- Mbano LGA Imo State Nigeria (Supervisory Councilor for     Agriculture and Natural Resources).

Professional Journal Review Activity

Reviewer: (i) Nigerian Food Journal from 2010 to date

(ii) Journal of Food Science and Technology (Elsevier) from 2011 to date.

Community Service

  1. Vice President Gideons International (Owerri Municipal Camp, Owerri, Imo State, Nigeria).
  2. President-General Ofodim Umuneke Autonomous Community Isiala Mbano LGA Imo State Nigeria.

Publications

Published papers in refereed Journals.

  1. Nwanekezi E. C., Alawuba, O. C. G. and Owuamanam, C. I. (1994). Functional properties of raw and heat processed African yam bean (Sphenostylis stenocarpa) and Bambara groundnut (Voandzeia subterranean) flours. J. Food Technol., 31(3): 197 – 201.
  2. Achinewhu S. C. and Owuamanam, C. I. (2001). Garification of five cassava cultivars in Nigeria and physico-chemical and sensory properties of the yield. International society for tropical root crops African branch (ISTRC-AB) 4(2): 18 – 21
  3. Owuamanam, C.I. (2007) Quality of Bread from Wheat/Cassava Flour Composite as affected by Strength and Steeping Duration of Cassava in Citric Acid . Nature and Science 5(4) 24- 28.
  4. Owuamanam, C.I. (2007) Physical Characteristics of Cassava Flour as Affected by Cassava Cultivar, Strength of Citric Acid Solution and Root Steeping Duration. Life Science Journal 4 (4): 80-84.
  5. Owuamanam, C.I., Ihediohanma, N.C. and Nwanekezi, E.C (2010)  Sorption Isotherm, Particle Size, Chemical And Physical Properties Of Cocoyam Corm Flours. Researcher 2 (8): 11-19.
  6. I. Owuamanam, C.I., Hart, A.D.  Barimalaa,I.S. Barber, L.I and Achinewhu, S.C (2010) Nutritional Evaluation of Gari Diets from Varying Fermentation Time Using Animal Model. Researcher 2(8): 1-10.
  7. Owuamanam, C.I., Iwouno, J.O., Ihediohanma, N.C and Barber, L.I (2010) Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time. Pakistan Journal of Biological Sciences. 9 (10): 980-986.
  8. Nwanekezi, E.C, Owuamanam, C.I., Ihediohanma, N.C and Iwouno, J.O. (2010) Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours Pakistan Journal of Nutrition 9 (10): 973-979.
  9. Ogueke, C.C., Nwosu, J.N., Owuamanam, C.I. and Iwouno, J.O. 2010. Ugba The Fermented African Oil Bean Seeds; its Production, Chemical Composition, Preservation, Safety and Health benefits. Pakistan Journal of Biological Sciences. 13(10): 489-496.
  10. Owuamanam, C.I., Ogueke, C.C., Achinewhu, S.C. and Barmalaa, I.S. 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology. 6(5): 374-384.
  11. Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J.O. 2010. Probiotics and Prebiotics: Unfolding Prospects for Better Human Health. Pakistan Journal of Nutrition. 9(9): 833-843.
  12. Owuamanam, C.I., Iwouno, J.O. Ntagu, T,O. (2010) Quality Characteristics of bread produced from malted/ unmalted sorghum and wheat composite flours. Nigerian food Journal.28 (2): 478 – 485.
  13. Onuegbu, N.C. Iwuoha, C.I., Owuamanam, C.I. and Ihediohanma, N.C. (2011) Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three- leaved yam (Dioscorea dumetorum pax) tubers. African Journal of Food Science, 5 (1) 1- 5.
  14. 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 Natural Fermentation Process. Pakistan Journal of Biological Sciences, 14 (20) 933 – 938.
  15. Nwosu, J.N., Ogueke, C.C., Owuamanam, C.I. and Onuegbu, N.C. (2011). The Effect of Storage Conditions on the Proximate and Rheological Properties of Soup Thickener Brachystegia enrycoma. Report and Opinion, 3 (5) 52 – 58.
  16. Nwosu, J.N., Ezegbe, C.C., Omeire, G.C., Ahaotu, I., Owuamanam, C.I. and Udeozor, L.O. (2012). Evaluation of Proximate Properties of the Seed and Physicochemical Properties of the Oil of Chinese Fan Palm (Livistonia chinensis). International Journal of Basic and Applied Sci. 1(4) 304- 312.
  17. Nwosu, J., Owuamanam, C.I., Onuegbu, N., Ogueke, C.C., and Ojukwu, M. The Anti nutritional Properties of African yam Bean (Sphenostylis stenocarpa) as affected by chemical treatment. International Journal of Life Sci. 1(3) 79 – 86.
  18. 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: effects on Nutritional Composition and Residual Cyanide. American J. of Food and Nutrition, 3(1): 1- 8.
  19. Chika C. Ogueke, Clifford I. Owuamanam, Ann I. Peter-Ikechukwu and Ihuoma Ahaotu (2013). Free and Attached Cells of Bacillus subtilis as Starters for Production of a Soup Flavouring (“ogiri”). Mayalasian Journal of Microbiology, 9 (1) 103- 110.
  20. Nwosu, J.N., Ojukwu, M, Ogueke, C.C., Ahaotu I. and Owuamanam, C.I. (2013). The Antinutritional Properties and Ease of Dehulling on the Proximate Composition of Pigeon Pea (Cajanus cajan) as Affected by Malting. International Journal of Life Sciences Vol. 2. No 2, 60- 67.
  21. Clifford I. Owuamanam, C.I. Chinyere I. Iwuoha, Ngozika C. Onuegbu, Chika C. Ogueke and Justina N. Nwosu (2013). Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorium) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time. American Journal of Food Technology. 8(3): 162- 172.
  22. Chika, C. Ogueke, Ada I. Okoli, Clifford I. Owuamanam, Ann I Peter- Ikechukwu and Jude I. Iwouno (2013). Production of Soup Condiment (Ogiri ugu) from Fluted Pumpkin Seeds Using Bacillus subtilis. International Journal of Life Sciences Vol. 2. No 3, 113-120.
  23. Chika, C. Ogueke, Chisom Ehirim, Clifford I. Owuamanam, Ihuoma Ahaotu and Ijeoma A. Olawuni (2013). Quality Characteristics and HCN in Gari as Affected by Fermentation Variables. International Journal of Life Sciences Vol. 2. No 1, 21 –28.
  24. Owuamanam, C.I., Okolue, B., Nwosu, J.N., Ogueke, C.C. and Tobor, R. (2013).Thermal treatment effects on the calcium oxalate nad mineral contents of Xanthosoma atrovirens (ede ocha), a coco yam species. International Journal of Life Sciences. 2 (2): 68-73.
  25. 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. NIFOJ, Vol. 29 No. 2, 49 –58.
  26. Chika Crescence Ogueke, Ada Innocentia Okoli, Clifford Ifeanyi Owuamanam and Ihuoma Ahaotu (2013). Fermentation of Melon Seeds “Ogiri egusi” as affected by fermentation Variables using Bacillus subtilis. Maleysian Journal of Microbiology; 9 (4) , 279- 288.
  27. Chika, C. Ogueke, Clifford I. Owuamanam, Ijeoma A. Olawuni, Jude O. Iwouno and Ann I. Peter-Ikechukwu (2014). Addition of Inulin and Manganese Chloride Increased Ant bacteria Metabolites in Yogurt. Pakistan Journal of Nutrition; 13 (1) 12- 16.
  28. Nwosu, Justina N., Owuamanam, C.I., Omeire, G.C and Eke, C.C (2014). Quality Parameters of Bread Produced from Substitution of Wheat Flour with Cassava Flour Using soybean as an Improver. American Journal of Research Communication; Vol. 2 (3) 99- 116.
  29. Clifford I. Owuamanam, C.I., Edom, T.A., C.C. Ogueke, Iwouno, J.O and Olawuni, I.A (2013). Quality Characteristics of Some Tropical Legume Flours for Steamed Paste (moin moin) Production as Affected by Seed Sprouting. Asian Journal of Biological Sciences; 6(8) 847- 856.
  30. Chika, C. Ogueke, Clifford I. Owuamanam, Ann I. Peter-Ikechukwu, Jude O. Iwouno and Nneamaka Ahaotu (2014). Castor Seed Fermentation Using Free and Attached Cells of Bacillus subtilis for Production of a Soup Flavouring. International Journal of Life Sciences Vol. 2. No 3, 150 –155.
  31. Ogueke, Clifford I. Owuamanam, and James I. Ezekiel (2014). Assessment of Drinking Water Quality within a University Community in Owerri, Nigeria. American Journal of Food Science and Nutrition Research; 1(1) 1-6.
  32. Owuamanam Clifford, Ogueke Chika, Iwouno Jude and Edom Tochi (2014). Use of Seed Sprouting in Modification of Food Nutrients and Pasting Profile of Tropical legume Flours. Nigerian Food Journal Vol 32 No. 1, 117-125.
  33. Chika Crescence Ogueke, Joachim Uwaleke, Clifford Ifeanyi Owuamanam, Beluonwu Okolue (2014). Antimicrobial Activities of Astonia boonei Stem bark, a Nigerian Traditional Medicinal Plant. Asian Pacific Journal of Tropical Disease, doi 10.1016/S2222-1808(14)60766-0
  34. Ogueke C. C., Uwaleke, J., Owuamanam, C. I. and Okolue, B. (2014). Antimicrobial activities of Alstonia boonei stem bark, a Nigerian traditional medicinal plant. Asian Pacific Journal of Tropical Disease. 4(Suppl 2): S957-S962.
  35. Owuamanam C. I., Ogueke, C. C., Ihediohanma, N. C., Omeire, G. C. and Omeni, C. O. 2015. Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making. British Journal of Applied Science and Technology. 10(6): 1-9.
  36. C Ogueke, F. Anosike C.I Owuamanam (2015). Prediction of Amino Nitrogen during Ugba (Pentaclethra macrophylla) Production under Different Fermentation Variables: A Response Surface Approach. Food Journal Vol 33 No. 1, 61-66.
  37. Ogueke C.C, Agunwah I.M and Owuamanam C.I (2015).Evaluation of the Antimicrobial Activities and Biopreservative Potentials of Astonia boonei Stem ark and Euphorbia hirta leaves Crude Extracts in Minced Meat. Food Journal Vol 33 No. 2, 58-68.
  38. Nwakaudu A.A, Nwakaudu M.S, Owuamanam C.I and Iheaturu N.C. (2015). The Use of Natural Antioxidants Active Polymer packaging Films for preservation. Hartland PP 1- 12.      
  39. Nwosu J.N, Ndukauba O.E, Owuamanam I, Ahaotu I., Omeire G. C and Ahaotu N.N (2015) Evaluation of Proximate and Antinutritional Quality of Black Walnuts (Junglans nigra) Processed by Cooking Toasting and Roasting. Intnl J. of Life Sciences Vol. 4. No. 2. 48-57.
  40. Owuamanam C.I, Obelagu S.O, Ogueke C.C and Nwakaudu A.A (2016). Modelling the pasting properties of Brachystegia eurycoma (achi) Flour as Influenced by Sodium Chloride and Palm Oil. Food Journal Vol 34 No. 2, 45-54.
  41. Ogueke Chika C., Owuamanam Clifford I., Onyedinma Chizitere, Iroanya Amarachi, Bede Evelyn N., and Nwchukwu Ikenna N. (2016) AntibacterialActivity, Phytochemical Properties and Mineral Content of “Aju Mbaise” Decoction: A Liquid Extract Administered to Nursing Mothers. Nig J. of Nutritional Sciences Vol. 37 No.1. 114- 121.

 

 REFEREES

(i) Professor C.I. Iwuoha

Department of Food Science and Technology

Federal University of Technology, Owerri, Nigeria.

(ii) Professor S.C. Achinewhu

Department of Food Science and Technology

Rivers State University of Science & Technology,

PortHarcourt,  Nigeria.

 

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