A lecturer in the Department of Food Science and Technology, School of Engineering and Engineering Technology, Owerri, Imo State believes Nigeria has a wealth of indigenous foods in which some are only now becoming known to the western world, and there are likely many others remaining to be discovered and studied. These indigenous diets often lack variety, nutritive value and sensory attributes due to underdevelopment of processing method.
One major method of processing and preserving food is fermentation and Nigeria is endowed with a wide range of indigenous fermentable food stuffs ranging from tubers, cereals, legumes, beverages and animal proteins. Fermentation contributes significantly to food technological processes in developing countries like Nigeria, where it markedly improves digestibility, nutritive value, enhances flavours of the food stuff and extends the shelf-life of the products.
Isolation and characterization of a wide range of microorganisms involved in the fermentation have been researched on extensively, yet the techniques employed in the cottage industries in Nigeria remain traditional. There is still great reliance on the use of natural inocula under uncontrolled fermentation conditions. The use of non sterile materials leads to contamination and varied sensory characteristics of the products. Unattractive packaging also helps to shorten the shelf-life and gives the products poor presentation. It is therefore imperative that modern biotechnological techniques be integrated into the traditional processing procedures to upgrade their efficiency and optimization of productivity.
Academic and Professional Qualification
- B-Tech, 1995, Food Science and Technology, Federal University of Technology, Owerri.
- MSc, 2006, Food Science and Technology, Federal University of Technology, Owerri.
- PhD, 2015, Food Science and Technology, Federal University of Technology, Owerri.
Area of Specialization
- Food Microbiology and Food Preservation
- Food fermentation
- Food Processing and Nutrition
- Food Chemistry and Analysis
Membership of professional bodies
- Member, Nigerian Institute of Food Science and Technology (NIFST)
- Member, Nutrition Society of Nigeria (NSN)
- Member, Third World Organisation for Women in Science (TWOWS)
- Ihediohamma,N.C., Durunna, A.I and Onuegbu, N.C. (2009). Functional Properties and Performance of Alum Treated African Breadfruit (Treculia Africana) As A Composite Of Flour In Cake Production. Nigeria Food Journal. 27 (2): 159-167
- A.I. Durunna and J.O. Uzuegbu (2007). Comparative Study on the Leavening Powers Of Palm Wine Yeast Isolates. Journal of Sustainable Agriculture And Environment. 9(2): 176-184
- Uzuegbu, J.O and Durunna, A.I. (2000). Quickening Accetification in Modified Orleans’s Process. A Simple Method of Producing Vinegar in Homes. Journal of Applied Science 1, 770-781.
- N.O Kabuo, N.O. Onuegbu, J.N Nwosu, A.I. Peter-Ikechukwu and Kabuo C.O.O. (2011). Utilization of Tender Pigeon Pea (Cajanus Cajan L. Mill Sp) as Vegetable in the Preparation of Rice Dish. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State,pp 147-148.
- Peter-Ikechukwu, A.I., Kabuo, N.O., Omeire, G.C. and Bede, E.N. (2011). Effects of Thickness of Polyethylene Packaging Materials on Proximate Composition of Plantain Chips Stored at Ambient Temperature. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State, pp262-263.
- Omeire, G.C. and Peter-Ikechukwu, A.I. (2011). Effect of Sodium Benzoate and Sodium Metabisulphate on the Microbial Stability of Blends of Pineapple and Watermelon Juice. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State, pp294-295.
- Mbaoje, J.C and Durunna, A.I. (2007). Sensory Evaluation Of Roasted and Fried Cashew Nuts Stored With Different Packaging Materials. NIFST Proceedings Of the 31st Annual Conference At Abuja, 22nd-25th October, 2007, pp251-252.
- Mbaoje, J.C and Durunna, A.I. (2007). The Effect of Dry Salting on the Microbial Quality of Periwinkle. NIFST proceeding of the 31st Annual Conference at Abuja, 22nd-25th October, 2007, pp205-206.
- Durunna, A.I. and Osuji, A.I (2005). The Effect Of Three Dehulling Wet Treatments On The Sensory Quality Of Moi-Moi Made From African Yam Beans (sphenostyles stenocarpa) in proceedings of the 29th Annual Conference of the Nigerian Institute of Food Science and Technology, Ebonyi State, pp 173-174.
- Osuji, I.A. and Durunna, A.I. (2005). Comparative Study On The Efficiency Of Three Wet Dehulling Methods For African Yam Bean (sphenostyles stenocarpa) In Proceedings Of The 29th Annual Conference Of The Nigerian Institute of Food Science and Technology, Ebonyi State, pp175-176.
- Development of indigenous food processing and nutrition
- Food Microbiology and Preservation
- Food fermentation
- Biotechnology of food processing
- Quality evaluation and Microbial Assessment of locally processed foods (fruits, cereals, tubers, dairies, etc)
- Special Ad-hoc Committee to develop the result from the submission of FST program optioning committee, 2007 (Assistant Secretary in attendance).
- Assistant Coordinator SIWES FST Department, 2006-2009.
- 2007/2008 academic session course adviser.