Prof. Justina Nne Nwosu

Professor

B.Sc., MSc., PhD
Email: justina.nwosu@futo.edu.ng

Biography

Honours/Awards

List of merit awards: Immaculate heart parish Akwakuma 2017, Announciation Catholic Church Umuguma 2019, Umuduruoha Development Union 2019

Affiliations

Fellow Nigerian Institute of Food Science and Technology (NIFST)

Experience

Lecturer at FUTO, 1994- till date

Research Interest

Areas of Research interest: Processing of lesser-known crops.

Research Specialization: Food Processing Technology

Publications

  1. C. I. Iwuoha and J. N. Nwosu (2002). Effect of Chemical Additives on Water Imbibition of Dried Plantain Chips.  J. Sustain. Agric. Environ. 4(1):48-54
  2. Onyeka, U., Egbujor, C. F. and Nwosu, J. N. (2003).  Effect of traditional processing methods on the quality of palm oil produced in eastern Nigeria.  Journal of Sustainable Agric. & Environ. 2:104-108
  3. Nwosu, J. N. and Ogueke, C. C. (2004). “Evaluation of sachet water sample in Owerri metropolis”. Nigeria Food Journal Food Journal Vol. 22:164-170
  4. J. N. Nwosu, (2004).  Palm oil mill effluent water treatment, Nigeria J. of Applied Science and Engineering. I (I): 56 – 67.
  5. Nwosu, J. N.; Eke, O. S.; Nkwoala, C. C. and Ebosie, C. V. (2005).  “Effects of cold storage and storage over fire place on the Rheological functions of Ogbono” (Irvingia gabonnsis) Nig. Fd. Journal 22:47-52.
  6. Nwosu J. N and Ubbaonu C.N. (2007). “Effects of Cooking and Frying on the Anti-Nutritional Properties of “Uke” (Buchholzia coriacea) Seed Flour International Journal of Agriculture and Rural Development (IJARD) 10:166-171.
  7. Nwosu J.N. and Anuforo, N.M. (2007). “The effect of Chemical Treatments on the Shelf-life of Tiger-nut (Aki-hausa) Extract. International Journal of Agriculture and Rural Development (IJARD) 10 (2):80-85.
  8. J. N. Nwosu, C.N. Ubbaonu, A, Uzomah and E.O.I Banigo (2008). “Effects of processing on the proximate and sensory quality of “Oze” (Bosqueia angolensis) Seeds. International Journal of Tropical Agriculture and Food Systems. 2 (1):77-81.
  9. C.N Ubbaonu and J.N Nwosu (2008) “Effect of processing (cooking and frying) on the proximate and functional properties of ‘Uke’ (Buchholzia coriacea) seed four. Journal of Sustainable Agriculture and Environment. 10 (1) 69-77
  10. Nwosu, J.N. (2008). “The Effect of Blanching and Cooking on the Proximate and Functional Properties of Asparagus Bean (Vigna sesquipedalis) Flour. International Journal of Agriculture and Rural Development (IJARD) 11 (1) 119-124.
  11. J.N. Nwosu, E.N. Nwajei and V.O. Ogbonna (2008). “The Effect of Soaking and roasting on the Proximate and Functional properties of Asparagus Bean (Vigna sesquipedalis). International Journal of Tropical Agriculture and Food Systems 2 (2) 191.
  12. J.N. Nwosu, C.N. Ubbaonu, E.O.I. Banigo, A. Uzomah (2008) The Effects of processing on the amino acid profile of ‘Oze’ (Bosqueia angloensis) seed flour. Life Science Journal 5 (4)
  13. Nwosu, J.N.; Edward, U. U. and Onyeugwuakazi, V. (2010). Functional properties and proximate composition of Asparagus bean (Vigna sesquipedalis) as influenced by malting. Int. Journal of Agric and Rural Dev. 13:163 – 172
  14. Nwosu, J.N. (2010). Effect of soaking, blanching and cooking on the anti-nutritional properties of Asparagus bean (Vigna sesquipedalis) flour. Nature and Science J. 8(9): 163 – 167
  15. Nwosu, Justina Nne (2010). The effects of steeping with chemicals (Trona and Alum) on the functional properties and proximate composition of Asparagus bean (Vigna sesquipedalis). Nature and Science J. 8(9): 111 – 120
  16. C. C. Ogueke; J. N. Nwosu; C. I. Owuamanam and J. O. Iwouno (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
  17. J. N. Nwosu (2010). The effects of processing on the functional properties of ‘Oze’ (Bosqueia angloensis) seeds. Pakistan Journal of Nutrition 9(8): 781 – 786
  18. J. N. Nwosu; N. C. Onuegbu; N. O. Kabuo and M. O. Okeke (2010). The effect of steeping with chemicals (Alum and Trona) on the proximate and functional properties of pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8): 762 – 768
  19. Nwosu, J. N. (2011). The effects of processing on the anti-nutritional properties of ‘Oze’ (Bosqueia angloensis) seeds. Journal of American Science 7(1): 1 – 6
  20. N. C. Onuegbu, I. I. Adedokun, N. O. Kabuo and J. N. Nwosu (2011). Amino-acid profile and micronutrient composition of the African pear (Dacryodes edulis) pulp. Pakistan J. of Nutrition 10(6): 555 – 557
  21. Nwosu, J.N (2011). Proximate composition and acceptability of moin moin – made from cowpea (Vigna unguiculata) and Asparagus bean seed (Vigna sesquipedalis). World Rural Observation 3(3). 1 – 5
  22. Nwosu, J. N Ogueke, C. C, Owuamanam, C. I. and Onuegbu, N. (2011). The effect of storage conditions on the Proximate and Rheological Properties of soup thickener Branchystegia enrycoma (Achi). Report and Opinion. 3(5). 52 – 58
  23. Nwosu, Justina (2011).The effect of storage condition on the rheological/functional properties of soup thickener Mucuna slonel (Ukpo).  Researcher 3(6). 27 – 32
  24. Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo,  Justina Nwosu and Ngozi Ihediohanma (2011). The physical properties of Ube (Dacryodes edulis) at different stages of development.  Nature and Science 9(9) 71 – 75
  25. I. Ahaotu, C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu (2011). Protein improvement in Gari by the use of Pure Cultures of Microorganisms involved in the Natural Fermentation Process. Pakistan Journal of Biological Sciences 14 (20): 933 – 938.
  26. Nwosu, J.N., (2011). Food Safety, Hygiene and Handling: Its importance to National Development. International Journal on Social Science Research and National Development. Vol 2: pg. 55 – 61.
  27. Nwosu, J.N., Ahaotu, I., Ayozie, C., Udeozor, L.O., Ahaotu, N.N. (2011). The Proximate and Functional Properties of African Yam Bean (Sphenostylis sternocarpa) Seeds as Affected by Processing. NIFOJ. Vol.29 (2):39-48.
  28. 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 garri. NIFOJ. Vol.29 (2):49-58.
  29. Nwosu, J.N., Ayozie, C., Ogueke, C.C., and Kabuo, N.O. (2012). The effect of storage conditions on the proximate and rheological/ functional properties of soup thickener ‘Ofo’ (Detarium microcarpum). Intl. J. Agric. And Rural Dev. Vol.15(1): 878-885.
  30. Nwosu, J.N., Owuamanam, C.I., Onuegbu, N., Ogueke, C.C. and Ojukwu, M. (2012). The antinutritional properties of African Yam Bean (Sphenostylis stenocarpa) as affected by chemical treatment. Intl. J. Life Science. Vol. 1(3): 79-86.
  31. Nwosu, J.N, Ezegbe c.c Omeire G., Ahaotu, I, Owuamanam, C.I, and Udeozor, L.O.(2012). Evaluation of the proximate properties of the seed and physicochemical properties of the oil of Chinese fan palm (livstona chinensis) Int.J.Basic & Applied Science vol.1 No4 pg 309-312
  32. Nwosu J.N. (2012). The Rheological and proximate properties of some food thickeners (Ukpo, Achi and Ofo) as affected by processing. Int.J.Basic and Applied Sciences vol.1No4 pg313-321
  33. Onuegbu, N., Nworah K.O, Essien, P.E, Nwosu J.N and Ojukwu M.,(2013).Proximate, functional and antinutritional properties of boiled ukpo seed(Mucuna flagellipes)  flour. Int.J.of life science. Vol.2 No1 pg1-4.
  34. Onuegbu N.C,Ubbaonu, C.N,Ajoku N.G,Kabuo N.O,and Nwosu J.N.(2013).Effects of pre-peeling treatments on ease of peeling off whole plantain fingers and functional properties of the plantain flour. Int. J. Environmental Sciences vol.2 No1 pg 40-43.
  35. Omeire G.C, M.O, Iwe, and J.N Nwosu (2013).Influence of extrusion variables on the residence time and throughput of a single screw extruder. British J.of applied science and technology 3(2):277-288
  36. 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: effect on nutritional composition and residual cyanide. Am. J. Food. Nutr. 2013,3(1):1-8
  37. Nwosu, J.N., Ojukwu, M., Ogueke, C.C., Ahaotu, I. and Owuamanam, C.I.(2012) The anti-nutritional Properties and Ease Dehulling on the proximate Composition of Pigeon Pea (Cajanus cajan) as affected by malting. Int.J. of Life Science vol. 2(2) :60-67.
  38. Clifford I. Owuamanam, Belonwu Okolue, Justina N. Nwosu, Chika C. Ogueke and Richard Tobor (2012). Thermal Treatment effects on the calcium Oxalate and Mineral contents of Xanthosoma atrovirens (ede ocha), A Cocoyam species. Int. J. of Life Sciences vol 2(2): 68-73.
  39. Kabuo, N.O., Udeozor, L.O. Onuegbu, N.C., Nwosu, J.N. and Eme, M.U. (2013) Effects of wrapping Materials on the Proximate Composition and Organoleptic Properties of Usu (Indigenous meat Analogue) produced from Big Mushroom (Lentinus Tuber Regium) and Melon seed (Colocynthis citrullns L) Int. J. of fd and Nutri.Sci vol 2 (1) 38
  40. Clifford I. Owuamanam; Chinyere I Iwuoha; Ngozika N. Onuegbu; Chika C. Ogueke and Justina N. Nwosu (2013) Quality Characteristics of Processed Flour from Trifoliate Yam (Discorea dumentorum) as influenced by steeping and Boiling in varying Concentration of Trona Solution over time. American J. of Fd Tech. 8 (3): 162-172.
  41. Nwosu, Justina N. (2013). Production and Evaluation of Biscuits from blends of Barbara Groundnut (Vigna subterranea) and Wheat (Triticum eastrum) Flours. Int. J. of Fd and Nutri. Science vol 2 (1): 4-9.
  42. Nwosu, Justina N. (2013). Evaluation of the Proximate Composition and Antinutritional Properties of African Yam Bean (Sphenostylis sternocarps) using malting Treatment. Int. J. of Basic and Applied Sciences 2(4): 157-169.
  43. Nwosu, Justina N. (2013). Toxicological Properties of the Seed of Chinese Fan Palm(Livistona Chinensis) Using Animal Model. Int. J. of Life Sciences 2 (4): 162-170
  44. 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): 99-118.
  45. Nwosu, Justina N. (2014). Evaluation of the Proximate and Sensory Properties of Biscuits produced from Aerial Yam Flour (Dioscorea bulbifera). American Journal of Research Communication vol 2(3): 119-126.
  46. Nwosu, J.N., Udeozor, L.O., Ogueke C.C., Onuegbu, N., Omeire, G.C. and Egbueri, I.S. (2014). Extraction and Utilization of Pectin from Purple Star-Apple (Chrysophyllum cainito) and African Star-Apple (Chrysophyllum delevoyi) in Jam production. Austin J. Nutri Food Sci. Vol 1 (1): 1-6
  47. Kabuo, N.O., Onuegbu N.C., Nwosu J.N., Peter-Ikechukwu A.I., Udeozor L.O., and Howells-Nworie I.C.,(2014): Effects Of Sugars On The Drying Of Some Local Fruits And Their Importyancve On Baked Products –Bread And Cake: IOSR Journal Of Environmental Science, Toxicology And Food Technology. 8(3)99-106.
  48. J.N., Nwosu, C.C., Ezegbe, A. Uzomah, J.O., Iwuono and I.A., Olawuni (2014). Evaluation of the antinutritional properties of the seed of Chinese fan palm (Livistona chinensis). International journal of current microbiology and applied sciences. Vol 3, (5): 962-974.
  49. J.N., Nwosu, N.C. Onuegbu, C.C. Ogueke, N.O. Kabuo, and G.C. Omeire (2014). Acceptability Of Moin-Moin Produced From Blends of African Yam Bean(Sphenostylis stenocarpa) and cowpea(Vigna unguiculata). International journal of current microbiology and applied sciences. Vol 3, (5): 996-1004.
  50. Nwosu, J. N., Iwouno, J. O., Uzoukwu, A. E., Anyanwu, C.O. and Osuchukwu, O.A.(2014). Evaluation of the Proximate and Sensory properties of Spread produced from Cashewnut and Groundnut blend. Austin J. Nutri.Food Sci. 2(6)1-8.

 

WORKSHOP:

  1. Nwosu, J.N. (2006). “Indigenous food Preservation practices in rural communities. A Paper presented in a seminar/workshop organized by the Local Government Services Commission, Imo State Held on 25th September 2006
  2. Workshop on Production, Processing and Packaging of Spices. Participated in a one-day workshop organized by the Raw Material Research and Development Council in collaboration with FUTO Held on 27th March 2012.
  3. Course on Food Quality and Safety Management Systems; A 5-day course organized by McGill Investments in collaboration with Michael Okpara University of Agriculture, Umudike, Nigeria held March 4th -8th March 2013
  4. Particip[ated in African Regional Conference of the Organisation of Women in Science for the Developing World (OWSD) at the University of Energy and Natural Resources(UENR) Sunyani, Ghana held October 15-18, 2013.

PROCEEDINGS:

  1. Nwosu Justina, N. (2006). The effects of blanching and cooking on the anti-nutritional properties of ‘Oze” (Bosqueia angolensis) seed. In: proceedings of 30th Annual Conference/AGM of NIFST held at Badagry, Lagos.
  2. Nwosu, J.N. and Onyeugwuakazi, V. (2008). “The Effect of Malting on the proximate composition and functional properties of asparagus bean (Vigna Sesquipedalis) In: proceeding of 32nd Annual Conference/ AGM of NIFST held at Ladoke Akintola University of Technology, Ogbomoso, from 13th to 17th October.
  3. Eke, O. S.; Nwosu, J. N.; Offor, U. P. and Iwok, A. C. (2002).  Cheese-making potentials of some imitation milks.  In: Proceedings on 26th Annual NIFST Conference held at Owerri, Nov. 4 – 8.  Ubbaonu, C. N.; Eke, O. S. and Uzomah, A. (editors).  Alphabet Nigeria Publishers, Owerri.
  4. Uzomah, A. Umesiobi, D. O. and Nwosu, J. N. (2001).  Evaluation of Chemical changes in used frying oils.  In: Proceedings on 25th Annual NIFST Conference held at Lagos, Nov. 5 – 9. 
  5. Nwosu, J. N.; Owuamanam, C. I. and Ikwuechegh, U. (2002).  Proximate composition of cocoa beverage partially submitted with malted sorghum powder. In: Proceedings on 26th Annual NIFST Conference held at Owerri, Nov. 4 – 8.  Ubbaonu, C. N.; Eke, O. S. and Uzomah, A. (editors).  Alphabet Nigeria Publishers, Owerri.
  6. Ubbaonu, C. N. and Nwosu, J. N. (2002).  Effects of roasting on the antinutritional properties and amino-acid profile of “oze” (Pentadsma buttyacea) nuts. In: Proceedings on 26th Annual NIFST Conference held at Owerri, Nov. 4 – 8.  Ubbaonu, C. N.; Eke, O. S. and Uzomah, A. (editors).  Alphabet Nigeria Publishers, Owerri.
  7. Nwosu, J. N. and Ubbaonu, C. N. (2004).  Effects of Pre-processing treatment on the proximate composition of ‘oze’ (Bosqueia angolensis) seeds.  In: proceedings of 28th Annual NIFST Conference held at Ibadan, Oct., 11 – 14.
  8. Nwosu, J. N. and Ubbaonu, C. N. (2005).  The proximate composition and functional properties of “uke” (Buchholzia coriacea) seed.  In: proceedings of 29th Annual Conference/AGM of NIFST held at WDC Abakiliki from 11 – 13 October.
  9. Nwosu, J. N. and Amadi, C. E. (2005).  Changes in the mucilaginous and functional properties of okra (Abelmoschus esulentus) as affected by storage over fireplace (smoke drying).  In: proceedings of 29th Annual Conference/AGM of NIFST held at WDC Abakiliki from 11 – 13 October.
  10. Nwosu, Justina (2007). The effects of blanching and cooking on the antinutritional properties of ‘oze’ (Bosqueia angolensis) seeds. In: Proceedings of 31st Annual Conference/AGM of NIFST held at Yar’adua centre Abuja from 22 – 25 October.
  11. Nwosu, J. N. (2010). The effect of blanching and cooking on the proximate and antinutritional properties of pigeon pea (Cajanus cajan) flour. In: Proceedings of 34th Annual Conference/AGM of NIFST held at Rivers State University of Science and Technology, Port Harcourt from 18 – 22 October.

BOOKS

  1. Uzomah, A.; Nwosu, J. N. and Ndupuh, C. E. (2002).  Laboratory manual in food quality control for undergraduate and postgraduate students. Publisher: Umelo Bros. Printing Press 27 Tetlow Rd. Owerri