Njideka Ebere Njoku

Lecturer II

M.Sc., B.Tech. (Food Science and Technology)
Email: 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 Qualification

  • Master of Science (MSc) Food processing, Food Science and Technology, Federal University of Technology Owerri, Imo State, Nigeria (2014) 
  • Bachelor of Technology (B.Tech.) Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria (2004)
  • Ordinary National Diploma (OND), Food Technology, Federal Polytechnic Nekede, Imo State, Nigeria (1999)

Membership of Professional Bodies

  • Professional Member of Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Organization for Women in Science for the Developing World (OWSD) 
  • Associate Member, Nutrition Society of Nigeria (NSN).

Course code and courses assigned to teach:

  • Food Processing Plant Design (FST 403)
  • Food Plant Sanitation & Waste Management (FST 504)
  • Principles of Food Quality Mgt (FST 407)
  • Food Plant Sanitation & Waste Management (FST 504)
  • Water Treatment, Processing & Quality (FST 514)
  • Introduction to Food Science and Technology (FST 202)
  • Food Product Development (FST 501)
  • Technical Reporting and Presentation (FST 401)
  • Fruits and Vegetable processing (FST 405)
  • Food laws and Standards (FST 502)
  • Non-Alcoholic Beverage Technology (FST 522)

Experience

2011 to date, Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria. Academic staff.

Research Interest

Research Interest: Food processing with a particular interest in endangered plant species such as miracle fruit (Synsepalum dulcificum), and New Product Development.

Areas of Research Interests: Food Chemistry and Processing, specifically endangered and indigenous under-utilized plant foods

Research specialization: Dough formation technology using legumes, cereals and root/tubers

Publications

  1. Umelo M.C, Uzoukwu A.E, Odimegwu E.N, Agunwah, I.M, Njoku, N.E & Alagbaoso, S.O. (2014). Proximate, Physicochemical And Sensory Evaluation Of Ice Cream From Blends Of Cow Milk And Tigernut (Cyperus esculentus). International Journal of Scientific Research and Innovative Technology. Vol.1 No. 4: November 2014, pp. 63-76.
  2. 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: October 2014, pp. 112-126. 
  3. Linda O. Akajiaku, Justina, N. Nwosu, Ngozika, C. Onuegbu, Njideka E. Njoku and C.O. Egbeneke (2014). Proximate, Mineral and Antinutrient 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. 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 anti-nutritional properties of Canavalia plagiosperma piper seeds. European Journal of Foods Science and Technology, vol. 3, No. 3, pp. 45-69
  5. Serah O. Alagbaoso, Justina N. Nwosu, Njideka E. Njoku, Moses Ojukwu, Damaris C.Okafor & Chioma N. Eluchie (2017). 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, Vol 5, No 2 pp. 35-48
  6. 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.
  7. Okafor D. C., Onuegbu N. C., Odimegwu N. E., Ibeabuchi J. C., Njoku N. E, Agunwa I. M.,  Ofoedu C. E, Njoku C. C. (2017). Antioxidant and Antimicrobial Activities of Oyster Mushroom. American Journal of Food Science and Technology, vol. 5, No. 2, 64-69
  8. Nwakudu, A.A., Nwakudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwa, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O., Ofoegbu, J.O. (2017). Ascertaining the Shelf-life of Groundnut Melon Seed (Cococynthis Citrullus). European Journal of Food Science and Technology, Vol 5, No 1pp. 13-21
  9. Nwakudu, A.A., Nwakudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwa, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O., Ofoegbu, J.O. (2017). 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, No 1 pp. 1-12.
  10. Nwakudu, A.A., Nwakudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwa, I.M., Ofoedu, C., Ojukwu, M., Ofoegbu, J.O. Anikwenze, R.O. (2017). Extraction and Evaluation of Hydrocolloids from “Achi” (Brachystegia Eurycoma) and its application on a watermelon fruit juice. European Journal of Food Science and Technology, Vol 5, No 1 pp. 22-28.
  11. 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.
  12. Onuegbu, N.C., Okafor, D.C., Peter-Ikechukwu, A., Ijioma, B.C., Ibeabuchi, J.C., Njideka, 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.
  13. 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
  14. Njoku, N.E., Collins N.Ubbaonu, Serah O. Alagbaoso., Chioma N. Eluchie and Munachiso C. Umelo (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.
  15. Nkiru E. Odimegwu.,Chigozie, E.Ofoedu., Gloria C. Omeire., Munachiso C. Umelo., Chioma N. Eluchie., Serah O. Alagbaoso., Njideka E. Njoku., Peace O.Ozoani (2019). Production and Evaluation of Breakfast Cereals from blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) seeds. Archives of Current Research International 16 (3), pp.1-16.
  16. Nkiru O.Odimegwu., Collins N.Ubbaonu., Chigozie, E. Ofoedu., Linda O.Akajiaku, Njideka E. Njoku., Ijeoma M.Agunwah., Serah O. Alagbaoso., Glory E. Iwuh (2019). Comparative Study on the Proximate Composition, Functional and Sensory Properties of Tumeric (Curcuma longa) and Pawpaw (Carica papaya) custard products. Current Journal of Applied Science and Technology, 33(4), pp. 1-11
  17. Peter Ikechukwu, A. Okafor, D. C., Kabuo, N. O.,  Ibeabuchi, J.C., Odimegwu, E. N., Alagbaoso, S. O., Njideka, N.E. and Mbah, R. N. (2019). Production and evaluation of cookies from whole wheat and date palm fruit pulp as a sugar substitute. International Journal Of Advancement In Engineering Technology, Management and Applied Science (IJAETMAS) Vol 04, issue 04, pp. 1-31