Prof. Philippa Chinyere Ojimelukwe

ojimelukwe.philippa@mouau.edu.ng

Brief Profile/ Work Experience

About 25 years of teaching, research and university administrative jobs at Michael Okpara University of Agriculture, Umudike.

Educational Background / Academic / Professional Qualifications

University of Nigeria (BSc; MSC; PhD)

BSc Biochemistry
MSc Food Science & Technology
PhD Food Science & technology (Food Chemistry & Toxicology)

Professional Memberships

mNIFST
FAvH
OWSD MEMBER-931

Areas of Expertise

Nutritional biochemistry
Food Chemistry
Food Biotechnology
Food Analysis

Research Interests

Investigating the carotenoid world for their nutritional benefits
Food fermentations
Food processing and preservation
Food biotechnology
Functional foods

Student Education/ Courses Taught

Food Chemistry; Food Analysis
Nutrition and Toxicology
Food Biotechnology

Publications

1.     Anosike, E.O. and Ojimelukwe, P.C.   1982. Partial purification and characterization of polyphenol oxidase from cocoyam (Xanthosoma sagittifolium).  Journal of Experimental Botany 33 (134):487-494

2. Emefu, E., Ojimelukwe, P.C. and Mbata, G.N.  1992.  Effect of insect infestation on the proximate composition and functional properties of flour samples and protein isolates from bambarra groundnut seeds. Journal of Food science and technology. 29 (3): 174-176.

3. Ojimelukwe, P.C. and Ayernor, G.S.  1992.  Oligosaccharide composition and functional properties of flour samples and starch isolates from four cultivars of bambarra groundnut seeds Journal of Food Science and Technology.   29(5): 319-321.

4. Ezeji, C. and Ojimelukwe, P.C.  1992.  Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut fluted pumpkin and millet seeds.  Plant Foods for Human Nutrition.  44:267-272.

5. Nwosu, C.D. and Ojimelukwe, P.C.  1993.  Improvement of the traditional method of “Ogiri” production and identification of the microorganisms associated with the fermentation process.  Plant Foods for Human Nutrition.   43:267-272.

6. Kemdirim O.C., Ojimelukwe P.C., Madubuike F.N. and Madubuike C.  1993.  Production of high protein diets from fluted pumpkin (Telferia occidentalis), fermented melon seeds (Citrullus vulgaris) and crayfish mixtures.  Nigerian Journal of Biotechnology. 11:207-312

7. Ojimelukwe P.C. and Oparocha E.O.  1993.  Effect of chemical treatment and pasteurization on the shelf stability and ascorbic acid content of a fruit drink prepared from three tropical fruits. Nigerian Journal of Biotechnology, 11:115-120.

8. Ojimelukwe P.C.  1993.  Effects of processing methods on ascorbic acid retention and sensory characteristics of tomato products.  Journal of Food Science and Technology 31(3): 247-248.

9. Okoro-Oji., Madubuike F.N., Ojimelukwe, P.C. and Ibe, C.M.  1994.  Rodenticidal potentials of Thevetia peruviana.  Journal of Herbs Spices and Medicinal Plants. 2(3): 3-10.

10 Ojimelukwe, P.C., Onuoha, C.C. and Obanu, Z.A.  1994.  Effect of processing and in vitro proteolytic digestion on bambarra groundnut hemagglutinin.  Journal of Food Science and Technology.  32(1): 58-61.

11. Ojimelukwe, P.C., Ekezie, P.O. and Onuh, M. 1994.  Comparative effects of supplementation of fermented legumes on the nutritional and sensory characteristics of a legume-cereal based high protein food.  Journal of Innovations in Life Sciences. 1(1): 57-63.

12. Madubuike F.N., Ojimelukwe P.C. and Ajah, P.O.  1994.  Effect of fermentation on total phenols, soluble nitrogen and soluble carbohydrate of Pentaclethra macrophylla seeds.  Journal of Innovations in Life Sciences. 1(1): 31-36.

13. Madubuike, F.N; Ojimelukwe, P.C. and Ajah, P.O.  1994.  Proximate composition, energy content and physicochemical properties of Afzelia africana and Brachystegia eurycoma seeds.  Plant Foods for Human Nutrition.  46:339-344.

14. Ojimelukwe P.C., Onuoha C.C. and Obanu, Z. A.  1995.  Effects of processing and in vitro proteolytic digestion on soybean and yambean hemagglutinins. Plant Foods for Human Nutrition. 47: 293-299.

15. Asinobi C., Ojimelukwe P.C., Uzo M.C. and Onweluzo, J.C. 1998. Comparative effects of various viscosity reducing treatments on the quality characteristics of cowpea sorghum based infant food. Journal of Food Biochemistry.  22:441-453.

16. Ojimelukwe P.C. and Echendu C.A.  1998.  Preliminary investigations into the properties of hemagglutinins from Mucuna flagellipes seeds. Journal of Innovations in Life Sciences.  3:71-77.

17. Ojimelukwe P.C. and Okoronkwo S.  1999.  Effects of preservation with Xylopia aethiopica on the shelf life of cowpea seeds.  Journal of Food Science and Technology.  36(2): 170-172.

18. Ojimelukwe, P.C. and Echendu, C.A. 1999. An alternative method for protection of cowpea seeds (Akidi) against Callosobruchus maculatus F Coleoptera Bruchidae). West African Journal of Food and Nutrition 2 (2) pp 1-6.

19. Ojimelukwe P.C., Onweluzo, J.C. and Okechukwu, P. 1999.  Effects of infestation on the nutrient content and physicochemical properties of two cowpea (Vigna unguiculata) varieties.  Plant Foods for Human Nutrition.  53(4): 321-332.

20. Ojimelukwe P.C. and Adler C.  1999. Potentials of Zimtaldehyde, 4-Allyl-anisol, linalool, terpinol and other phytochemicals for the control of the confused flour beetle (Tribolium confusum) J.d.v) (Col. Tenebrionidae).  Anzieger für Schadlingskunde.  72:81-86.

21. Ojimelukwe P.C.  1999.  Cooking characteristics of four cultivars of bambarra groundnut seeds and starch isolates. Journal of Food Biochemistry.  23(1): 109-117.

22. Ojimelukwe P.C. and Ogwumike F.C.  1999.  Effects of infestation by bruchid beetles Callosobruchus maculatus) on the nutritional quality and sensory properties of cowpea (Vigna unguiculata).  Journal of Food Biochemistry.23 (6) 637-645.

23. Ojimelukwe P.C. and Adler C.  2000.  Toxicity and repellent effects of eugenol, thymol, linalool, menthol and other pure compounds on Dinoderus bifloveatus (Coleoptera: Bostrichidae).  Journal of Sustainable Agriculture and Environment.2: 47-54.

25. Ojimelukwe P. C.  2000.  Potentials of Xylopia aethiopica for short-term protection of cowpeas (var. IT-81D-975) seeds in Nigeria.  The Nigerian Journal of Agricultural Technology. 31:39-48.

26. Adler C, Ojimelukwe P.C and Leon T.A.  2000.  Utilization of phytochemicals against stored product insects.  Integrated Protection of Stored Products.  IOBC Bulletin 23(10): 169-175.

27. Ojimelukwe P.C.  2001.  Effect of preservation with Saccoglottis gabonensis on the biochemistry and sensory attributes of fermenting palm-wine.  Journal of Food Biochemistry. 25 (5) 411-424.

28. Onyelucheya, N.E., Ojimelukwe, P.C. and Onyegbado, C.O.  2001.  Traditional beverages in Nigeria.  A historical perspective and challenges for the future.  Journal of Sustainable Agriculture and Environment 3 (1): 141-148.

29. Ojimelukwe, P.C.  2001.  Effects of preservation with Saccoglottis gabonensis on the microbiology of fermenting palm wine.  Journal of Innovations in Life Sciences 6:19-27.

30. Ojimelukwe, P.C and Adler, C.  2002.  Potentials of cinnamaldehyde and methylchavicol as grain protectants against four insect pests of stored products.  Integrated Protection of Stored Products (IOBC) Bulletin 25 (3) 147-152.

31. Ojimelukwe, P.C.  2002.  Changes Induced by Infestation on some chemical properties of cowpea seeds.  Plant Foods for Human Nutrition. 57 (2) 129-140.

32.  Ojimelukwe, P.C and Okolie, P.U.  2003.  Methods of improving the shelf-stability of zobo drinks at ambient temperature Journal of Sustainable Agriculture and Environment. 5 (1): 111-118.

33. Onyelucheya, N E, Ojimelukwe, P.C and Ubbaonu, C. 2004. Effect of infestation by Balonogastris kolae on the nutrient composition of kola nuts (Cola nitida). Nigerian Journal of Nutritional Sciences.25 (1)25-28.

34. Ojimelukwe, P.C., Ohakwe, C.O. and Echendu, C.A. 2005. Characteristics of yoghurt from malted and un-malted soybeans. Journal of Nutritional Sciences. 26 (1) 25-33.

35. Ezeronye, O.U., Elijah, A.I and Ojimelukwe, P.C. 2005 Effect of Saccoglottis gabonensis and Alstonia boonei on the fermentation of fresh palm sap by Saccharomyces cerevisae. Journal of Food Technology. 3 (4): 586-591.

36.  Omeire, G.C.  Ojimelukwe, P.C. and Onyegbado, C.  2006.  Physico-chemical properties of maize and sorghum starches and their effects on sensory characteristics of biscuits. Nigerian Food Journal. 24 (1). 7-16.

37. Ojimelukwe, P.C. and Orji, L.N.  2003-2006. Effect of preservation with plant products (Piper guineense and Azadirachta indica) on the quality characteristics of cowpeas (Vigna unguiculata). Journal of Applied Chemistry and Agricultural Research 9:59-70.

38. Ojimelukwe, P.C. and Okafor, G. 2003-2006.  Effect of particle size on the functional and sensory properties of milling fractions of sorghum and millet flours. Journal of Applied Chemistry and Agricultural Research 9: 15-20

39.  Elijah, A.I., Ojimelukwe, P.C. and Ezeronye, O.U.  2007.  Preliminary investigations on the effect of Alstonia boonei bark powder on the fermentation of palm wine. Journal of Food Science and Technology 44 (2):190-194.

40. Igwe, E.C. and Ojimelukwe, P.C. 2008. Evaluation of quality attributes of market samples of Kindirmo in Sangere, Girer local Government Area of Adamawa state. Nigerian Journal of Tropical Agriculture. 1(11): 011-018

41. Anyika, J.U., Obizoba, I.C. and Ojimelukwe, P.C. 2009. Effect of food intake on weight gain, liver weight, and composition in rats fed dehulled African Yam bean and Bambara groundnut supplemented with sorghum or crayfish.  Pakistan Journal of Nutrition. 8(4): 500-508.

42. Obasi, N.E., Ojimelukwe, P.C. and Ubbaonu, CN. 2009. Bioefficacy of the essential oils from Ocimum basilicum, Cymbopogan nardus and Lavandula hybrida towards the Kolanut weevil, Balanogastris kolae.  Nigerian Food Journal. 27 (2) 36-39.

43. Echendu, CA; Obizoba IC; Anyika J U and Ojimelukwe, PC. 2009. Changes in Chemical Composition of treated and untreated Hungary Rice “Acha’ (Digitaria exilis). Pakistan Journal of Nutrition (11) 1779-1785.

44. Ojimelukwe, P.C., Anozie, G.O., and Ibeanusi, N.C. 2009.  Effect of packaging materials on the proximate, organoleptic and microbial properties of fermented melon seeds. Technical and Vocational Education Journal 2(2):100-108

45.  Ojimelukwe, P.C., Anozie, G.O., and Madu, N. 2009. Effects of treatments on complementary foods formulated with bambara groundnuts and sorghum. Technical and Vocational Education Journal 2(2):18-25

46. Ukom, A.N., Ojimelukwe, P.C. and Okpara, D.A. 2009. Nutrient Composition of Selected Sweet Potato (Ipomea batata (L) Lam) varieties as Influenced by Different Levels of Nitrogen Fertilizer Application.  Pakistan Journal of Nutrition (11): 1791-1795.

47. Okpanku, U.U., Ojimelukwe, P.C. and Mba, O.I.  2009.  Development of Innoculum for Soy Yoghurt. International Journal of Agriculture, Food and Ecosystem Research 1 (1); 212-225.

48. Elijah, A.I., Ojimelukwe, P.C. Ekong, U.S. and Asamudo, N.U. 2010. Effect of Saccoglottis gabonensis and Alstonia boonei on the kinetics of Saccharomyces cerevisae isolated from palm wine. African Journal of Biotechnology. 9 (35):5730-5734.

49. Ojimelukwe, P.C., Anozie, G.O. and Onuoha, C. 2010. Improvements on the production of traditional fermented food condiment (“Ogiri”) from four indigenous legume seeds. Nigerian Journal of Home Economics. 2 (1): 65-70.

50. Okoro, A.I, Ojimelukwe, P.C., Ekwenye, U.N, Akaerue, B and Atuonwu, A.C. 2011. Quality characteristics of indigenous fermented beverage, pito using Lactobacillus sake as starter culture.  Continental Journal of Applied Sciences 6 (1) 15-20.

51. Okoro, A.I. Ojimelukwe, P.C., Ekwenye, U.N, Akaerue, B., Princewill-Ogbonna, I.L. 2011. Comparative evaluation of the the bacteriocin producing characteristics of lactic acid bacteria from selected traditional fermented foods.  Continental Journal of Food Science and Technology. 5 (1) 1-5.

52. Igwe, E.C., Ojimelukwe, P.C. and Onwuka, G.I. 2011. Effects of processing conditions on the quality of Kindirmo made from whole cow milk and cow-milk –soymilk mixtures. International Journal of Current Research. 10:215-220.

53. Ukom, A.N., Ojimelukwe, P.C. and Alamu, E.O. 2011.  All trans-cis Beta-carotene of selected potato (Ipomea batatas (L) Lam) varieties as influenced by different levels of nitrogen fertlilizer application.  African Journal of Food Science 5 (3): 131-137.

54. Ojimelukwe, P.C., Okudu, H.O. and Uche, N.J. 2011.  Effect of pasteurization and preservation treatment on the quality of Kunun zaki made from Sorghum (Sorghum bicolour). Nigerian Journal of Nutritional Sciences. 32 (2)42-45.

55. Ojimelukwe P.C., Okechi, A and Ojinnaka, M.C. 2011.  Physicochemical characteristics of fermenting castor seeds containing lime and NaCl as additives. African Journal of Food Science. 5 (14): 754 – 760

56. Nwofia G.E and Ojimelukwe, P.C. 2012. Variability in proximate, mineral and vitamin contents of Carica papaya (L) leaves, fruit pulp and seeds. International Journal of Medicinal and Aromatic Plants 2 (1) pp 90-96.

57. Nwofia G.E., Ojimelukwe, P.C and Eji, C. 2012. Chemical composition of leaves, fruit pulp and seeds in some Carica papaya morphotypes. International Journal of Aromatic Plants. 2 (1) 200-206.

58. Ojimelukwe P.C., Okudu, H.O and Korie, O.V. 2012.  Comparative evaluation of the nutrients and phytochemical composition of Ocimum gratissimum (Nchu-Anwu) and Lasianthera africana (Editan) leaves. Nigerian Journal of Nutritional Sciences. 33 (1):53-56.

59. Ojinnaka M.C and Ojimelukwe, P.C.2012.Effect of fermentation period on the organic acid and amino acid contents of Ogiri from Ricunus communis. Journal of Food Technology 10, 140-150.

60. Ezeocha V.C and Ojimelukwe, P.C. 2012. The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata). Journal of Stored Products and Post-Harvest Research. 3 (13) 172-176.

61. Ezeocha V.C., Ojimelukwe, P.C., Onwuka, G.I. 2012. Effect of cooking on the nutritional and phytochemical components of trifoliate yam (Dioscorea dumetorum). Global Advances Research Journal of Biochemistry and Bioinformatics. 1: 026-030.

62. Ojinnaka M.C., Ojimelukwe, P.C and Ezeama, C.F. 2013. Microbial and enzymatic changes associated with the production of ogiri from castor oil bean using B. subtilis as starter culture. Sky Journal of Food Science. 212:10-18.

63. Ojinnaka, M.C. and Ojimelukwe, P.C. 2013. Effect of salt and lime on Bacillus fermented castor oil bean condiment. Global Research Journal of Agricultural and Biological Sciences. 3 (5):381-389

64. Ojinnaka, M.C. and Ojimelukwe, P.C. 2013. Study of the volatile compounds and amino acid profile in Bacillus fermented castor oil bean condimentJournal of Food Research. 2(1): 191-203.

65. Ojinnaka. M.C., Ojimelukwe, P.C and Ezeama, C.F (2013). Changes in enzyme activities during the fermentation of castor oil bean seeds using Bacillus subtilis as monoculture starter. African Journal of Food Science and Technology. 4 (5) 122-128.

66. Ukom, A.N., Ojimelukwe, P.C., Ezeama, C. F., Ortiz D.O. and Aragon I.J. 2014. Phenolic content and antioxidant activity of some under-utilized Nigerian yam (Dioscorea spp.) and cocoyam (Xanthosomamaffa (scoth)) tubers. IOSR Journal of Environmental Science, Toxicology and Food Technology. Vol. 8 (7) 104-111

67. Ukom, A.N., Ojimelukwe, P.C., Ezeama, C.F., Oritz, D.O., Aragon, I.J. 2014. Proximate composition and carotenoids profile of yam (Diosorea spp.) and cocoyam (Xanthosoma maffa Scoth) root tubers from Nigeria. American Journal of Food and Nutrition 4, 1-10.

68. Okoro I.A., Ekundayo, E., Omosun, G. and Ojimelukwe, P.C. 2013. Evaluation of murine model of malaria using ethanolic leaf extracts of pride of Barbados (Caesalpinia pulcherrima). International Journal of Research in Pharmacy and Chemistry. 3 (2) 326-329

69. Ekundayo, E., Okoro, I.A., Omosun, G., Ojimelukwe, P.C. and Nnadozie O.C. 2014. Anti-bacteria activities of aqueous and ethanolic extracts of leaves of guava (Psidium guajava). International Journal of Medicinal Chemistry and Analysis 4 (2) 91-94

70. Omosun G., Okoro, I. A., Ekundayo, E., Ojimelukwe P. C. and Ibe, O. 2013. Ethnobotanical study of medicinal plants useful for malaria therapy in eight local government areas of Abia State, Southeast Nigeria. Advancement in Medicinal Plant Research Vol. 1(2), pp. 39-44.

71. Ojimelukwe, P.C. Elijah, I.A., Ekong, U. and Nwokocha, K. 2013. Effect of different preservatives on the shelf life of Kunun-zaki; a traditional fermented cereal based non-alcoholic beverage. Nigerian Journal of Agriculture, Food and Environment. 9 (4):95-98

72.  Okpalanma, F.N., Ojimelukwe, P.C and Mazi, E.A. 2013. Postharvest Storage and processing Changes in Carotenoids and micronutirents in Fluted Pumpkin (Telferia occidentalis Hook F) IOSR Journal of Agriculture and Veterinary Science 6 (4): 34-39

73. Ojimelukwe, P. C. Nwofia, G.E  and Nnadi, O. Comparison of the nutrient composition and physical characteristics of Nigerian local vegetable cowpea varieties (Vigna unguiculata. Walp) and exotic ones. International Journal of Current Research. 6(2): 44873-4876

74. Ukom, A.N., Ezeama, C.F., Ortiz, D.O., Aragon, I.J. and Ojimelukwe, P.C.  2014. Influence of cooking methods on phenolic and antioxidant activity of yams (Discorea spp and cocoyam (Xanthosoma maffa, Scoth) tuber extracts. Asian Journal of Agriculture and Food Sciences. 2(5):379-389

75. Princewill-Ogbonna, I. L. and Ojimelukwe, P. C. 2014. Bacteriocins from lactic acid bacteria inhibit food borne pathogens. Journal of Environmental Science, Toxicology and Food Technology. 8(1): 50-56

76. Omodamiro, R. and Ojimelukwe, P.C. 2014. In vitro inhibition of Fusarium by lactic acid bacteria: Implication of yam disease control for economic growth of Nigeria. British Journal of Applied Science and Technology 5(4) DOI: 10.9734/BJAST/2015/12726

77. Ugo C., Ojimelukwe, P.C. and Akachukwu, D. 2016.Determination of Physicochemical Properties of Cassava Mosaic Disease (CMD) Resistant Varieties and Their Potentials for the Manufacture of Noodles. International Journal of Biological Sciences and Applications 3 (1): 22-26

78. Okpalanma, F., Ojimelukwe, P.C. and Akachukwu, D, D. 2016. Post- Harvest Storage and Processing Changes in Carotenoids, Chlorophylls, and Micronutrients in Pterocarpus mildbraedii. AASCIT Journal of Biology, 2 (1) 1-9

79. Omodamiro, R.M., Ojimelukwe, P.C. and Asiedu, R. and Etuidaye H.A. 2015. Effect of Fusarium nygamai infection on the chemical composition of flour from two yam varieties. Journal of Advances in Chemistry. 12 (1):  3881-3887

80.  Ukom A.N., Ojimelukwe, P.C. and Emetole, J. 2016. Physicochemical and functional properties of starch from under-utilized yam (Dioscorea spp) and cocoyam (Xanthosoma maffa (Scoth) tubers of Southeast Nigeria. Starch. 68 (5-6) 410-415. DOI10.1002/star.201500114

81. Ukom, A.N., Ojimelukwe, P.C. and Alamu, E.O. 2015. Methods of processing of some under-utilized yam and cocoyam tuber varieties: effect on carotenoid content. Journal of Advances in Food Science and Technology.3 (1): 11-20.

82. Okoye, J.I., Ojimelukwe, P.C and Ukom, A.N. 2016.  Nutritional Quality of Wheat Biscuits Fortified with Soybean and Bambara Groundnut Flours. International Journal of Applied Research and Technology 9 (3): 65-728.

83. Ukom A.N. and Ojimelukwe, P.C.  2016. Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar. Journal of Applied Life Sciences International, 2394-1103, Vol.: 5, Issue. 1 pp1-7.

84. Ojimelukwe P.C., Amaechi, N and Akachukwu, D. 2016. Proximate composition and antihyperglycemic effects of selected plant products. International Journal of Chemical and Biomedical Science. 2 (4): 28-33.

85. Akachukwu D., Ojimelukwe, P.C. and Chizuru, D. 2016. Production of pasta from two varieties of cassava flour enriched with African yam bean. American Journal of Food Science and Nutrition.  ISSN 2375 – 3935.

86.  Okpalanma F.E., Ojimelukwe, P.C. and Akachukwu, D. 2016. Post-harvest storage and processing changes in carotenoids, chlorophylls and micro nutrients in Pterocarpus mldbraedii. AASCIT Journal of Biology 2 (1): 1-9

87. Chijioke, U., Ojimelukwe, P.C., Akachukwu, D. 2016. Determination of Physicochemical Properties of Cassava Mosaic Disease (Cmd) Resistant Varieties and Their Potentials for the Manufacture of Noodles. International Journal of Biological Sciences and Applications 3, 1:22-28.

88. Ojimelukwe, P.C., Ekong, K.S. and Akachukwu, D. 2017. Effect of Different Processing Methods on the Nutrient Composition and Sensory Properties of Ethmalosa fimbriata American Journal of Agricultural Science 4 (5), 107-113

89. Okpalanma, F.E. and Ojimelukwe, P.C. 2017. Effects of Post-harvest Storage and Moist Heat Treatment on Carotenoids and Micronutrients in African Spinach (Amaranthus hybridus). Asian Journal of Advances in Agricultural Research 2 (2), DOI: 10.9734/AJAAR

90. Ojimelukwe, P.C. and Ukom, A.N.  2017. Microbial and Antioxidant Activities of Some Common Spices from Southeast Nigeria. Journal of Agriculture and Life Sciences. 12: 1-10

91. Ekanem, G.C. and Ojimelukwe, P.C. 2017. Potentials of Coconut Milk as a Substitute for Cow Milk in Cheese Making. Journal of Advances in Microbiology.4 (2):1-9.

92. Akachukwu, D., Ugo, C. and Ojimelukwe, P.C. 2017. Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties. Focusing on the Modern Food Industry. 6:1-9.

93. Kalu, O.O., Ojimelukwe, P.C. and Ukom, A.N. 2017. Evaluation of the Effect of Planting Distance and Harvesting Time on the Carotenoids and Phytochemicals of Selected Orange-Fleshed Sweet Potato Varieties. International Letters of Natural Sciences 66, 17-26

94. Ojimelukwe, P.C., Chino, O.E. and Ariwaodo, A.C. 2017. Changes Induced by Modification on the Rheological Properties of Icacina trichantha Starch. American Journal of Agricultural Science 4 (2) 17-22.

95.  Ojimelukwe, P.C., Ukom, A.N. and Kalu, O.O. 2018. Contribution of planting space and harvesting period on the nutrient compositions of some OFSP sweet potato varieties grown in Southeast Nigeria ultisol. Journal of Nutrients 4 (1): 1-9

96. Amaechi, N.C., Ojimelukwe, P.C. and Onoja, S.O. 2018. Effects of Vernonia amygdalina Leaf on Nutritional and Biochemical Parameters in Alloxan-Induced Diabetic Rats. Journal of Nutritional Therapeutics 7 (1), 13-21

97. Muoasinam, C., Ojimelukwe, P.C. and Bede, E. 2018. Partial Purification and Characterization of Polyphenol Oxidase from Water Yam (Dioscorea alata). Journal of Biochemistry and Molecular Biology 3 (1), 22-30

98. Akachukwu, D., Gbadegesin, M.A., Ojimelukwe, P.C. and Atkinson, C.J. 2018. Biochar remediation improves the leaf mineral composition of Telfairia occidentalis grown on gas flared soil. Plants 7 (3):57-66.

99.  Ojimelukwe, P.C., Udofia, P.G., Ukom, A.N., Ukpe, R.  2018. Optimization of insecticidal potency of composites of aqueous, acetone, and ethanol extracts of Piper guineense seed on Callosobruchus maculatus by the simplex-lattice mixture experimental design. International Journal of Environment, Agriculture and Biotechnology (IJEAB) 3 (4):1183-1190.

100. Okpalanma, F.E. and Ojimelukwe, P.C. 2018. Evaluation of Effects of Storage Condition and Processing on Carotenoids, Chlorophyll, Vitamins and Minerals in a Water 3 Leaf (Talinum triangulare). Asian Food Science Journal 2 (4) 1-14.

101. Okpalanma, F.E. and Ojimelukwe, P.C. 2018. Evaluation of effects of storage condition and processing on carotenoids, chlorophyll, and micronutrients in Gnetum africanum leaf. Journal of Horticulture and Post-Harvest Research 1 (2): 147-162.

102. Ndah, L.S. and Ojimelukwe, P.C. 2018. Effect of Planting Space on Carotenoid Content and Carotenoid Profile of Two Orange Fleshed Sweet Potato Varieties. Journal of Plant Sciences and Crop Protection 1(2): 205-213.

103. Ukom, A.N., Usman, V.O. and Ojimelukwe, P.C. 2019. Assessment of heavy metal content and antioxidant activity of some selected vegetables. Journal of Chemical Society of Nigeria. 44 (3). 466-478

104. Ojimelukwe, P.C. 2019. Health Considerations in the Use of Beverages. Biomedical Journal of Science and Technical Research 13 (3), 1-6

105. Ugwuona, F.U., Onweluzo, J.C. and Ojimelukwe, P.C. 2019. African Nutmeg (Monodora myristica) Possesses Antioxidant Properties and Can Preserve African Breadfruit (Treculia africana) Seed and Flour. Acta Scientific Nutritional Health. 3 (6) 44-50.

106. Ndah, L.S. and Ojimelukwe, P.C. 2019. Effect of Planting Distance and Harvesting Period on the Composition, and Quality Parameters of Orange Fleshed Sweet Potato Varieties (Umuspo-1 and Ex-Onyunga). Sustainable Food Production, 6:33-40.

107. Ukom, A.N., Adiegwu, E.C., Ojimelukwe, P.C. and Okwunodulu, I.N. 2019.  Quality and sensory acceptability of yellow maize Ogi porridge enriched with Orange fleshed sweet potato and African yam bean seed flour for infants. Scientific African 6 (e00194), 1-8

108. Amaechi, N.C., Ojimelukwe, P.C. and Onoja, S.O. 2018. Effects of Buchholzia coriacea Seed on Nutrient Utilization and Serum Biochemical Parameters in Alloxan-Induced Diabetic Rat. Journal of Pharmacy and Nutrition Sciences 8, 192-198

109.  Ojimelukwe, P.C. and Amaechi, N.C. 2019. Composition of Vernonia amygdalina and its Potential Health Benefits. International Journal of Environment, Agriculture and Biotechnology 4 (6 ) 1836-1848.  DOI: 10.22161/ijeab.46.34

110. Okparauka, I.I, Ojimelukwe, P.C., Effiong, B.N. 2019. Comparison of the Proximate Composition of Avocado Pear Food Spread and Fatty Acid Profile of its Oil Extract with Margarine. American Journal of Food Science and Nutrition 1 (03), 1-8

111. Ugwuona, F.U. and Ojimelukwe, P.C. 2019. Quality characteristics of shortcake biscuit produced from wheat flour using sprouted jack bean flour and jack bean protein concentrate as composites. International Journal of Food and Allied Sciences 4 (1), 6-11

112. Edima-Nyah, A.P., Ojimelukwe, P.C., and Nwabueze, T.U. 2019. In Vitro Nutrient Analysis of High Fibre Snack Bars Produced From Blends of African Breadfruit, Maize and Coconut. Journal of Environmental Science, Toxicology and Food Technology 13 (10), 52-61

113. Nwabueze, T.U., Edima-Nyah, A.P., Ojimelukwe, P.C. 2019. Development and Quality evaluation of Snack Bars from African breadfruit (Treculia africana), Maize (Zea mays) and Coconut (Cocos nucifera) Blends. Journal of Scientific and Engineering Research, 2019, 6(5):74-83

114. Nwanagba, N.L., Ojimelukwe, P.C., Ezeama, C.F. 2020. Evaluation of the effect of fermentation of African oil bean (Pentaclethra macrophylla) using bacillus subtilis as starter and Lactobacillus fermentum as adjunct on the vitamin and mineral contents of the seeds. International Journal of Food Science and Nutrition 5 (2), 63-70

115. Nwanagba, N.K., Ojimelukwe, P.C., and Ezeama, C.F. 2020. Effect of fermentation of african oil bean seeds (pentaclethra macrophylla) using bacillus subtilis as starter and lactobacillus fermentum as adjunct on its physicochemical properties. International Journal of Food Science and Technology. 10 (1):7-22

116. Ukom, A.N., Egejuru, F.C., Ojimelukwe, P.C., Ugwuona, F.U. 2020. Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time. Food and Nutrition Sciences, 2020, 11, 591-602

117. Akachukwu, D., Nnaji, J.C., Ojimelukwe, P.C., Onoja, S. and Odo, S. 2020. Sediment Quality of Orashi River at Four Oil Producing Communities of Nigeria. Journal of Applied. Science and. Environmental. Management. 24 (7) 1145-1151.

118. Nwanagba, N.L., Ojimelukwe P.C., and Ezeama, C.F. 2020. Effect of Starter and Adjunct Cultures on Amino Acid Profile of Fermented African Oil Bean Samples. World Journal of Innovative Research. 8, (6):132-138

119. Ojimelukwe, P.C. Piper guineense- an underutilized aromatic spice with medicinal value. ADV TRADIT MED (ADTM) (2021). https://doi.org/10.1007/s13596-021-00586-3

120. Obioha PI., Ouoba, LII, Anyogu A, Awamaria B, Atchia S, Ojimelukwe PC, Sutherland JP. Hamid HB. 2021. Identification and characterization of lactic acid bacteria associated with the fermentation of dairy fermented product.Braz J Microbiol 52, 869–881 (2021). https://doi.org/10.1007/s42770-021-00461-y

121. Ojinnaka MC, Daniels LN, Ojimelukwe PC and Eddy NO. 2019. Volatile compounds in walnut. Nigerian Food journal. 37 (2) 104-113