Dr. Blessing Ifeoma Offia-Olua (Nee Akaerue)

Dr. Blessing Ifeoma Offia-Olua (Nee Akaerue)

offiaolua.blessing@mouau.edu.ng

Room 259- CAFST Complex

Brief Profile/ Work Experience

Dr. Blessing Ifeoma Offia Olua is an academic staff of Michael Okpara University of University of Agriculture, Umudike who was employed in the Department of Food Science and Technology as a Graduate Assistant since 2006 and has currently risen to the rank of a Senior Lecturer, with many publications in both local and Internationl reputable journals. She has taught and supervised many undergraduate and graduate courses in the Depatrment of Food Science and Technology and graduated many students. She won the Academic Honour awards of the Prize for Academic Excellence from Prof. E.N.T. Akobundu, Deans’ Prize, and the Iroanya Akobundu Memorial Prize for the Best Graduating student, respectively, in 2002/2003 session. She was also a Beneficiary of the Federal Ministry of Education; Science and Technology Education Post Basic (STEP B) WORLD BANK PROJECT for the Innovators of Tomorrow, Research and Technology Development Grant in the year, 2007. She has attended numerous Trainings, Workshops and Conferences (both local and International) with many paper presentations.
“WORK EXPERIENCE : Dr. Blessing Ifeoma Offia Olua was a staff of Katsina State Hotels and Tourism Board during her National Youth Service Corps Member (2004-2005). She has the following Teaching History with MOUAU;  Graduate Assistant in Food Science and Technology Department (2006-2010).
– Result Reconciliation Officer in Food Science and Technology (2006-2008).
– Assistant Lecturer in FST Department (2010- 2013).
– Lecturer II in FST Department (2014-2016).
– Lecturer I in FST Department (2016 – Date).
– Computation of FST students’ result (2006- 2015).
– Academic Staff Adviser of 2010/2011 FST students (2011-2015). She has taught many Undergraduate courses and the following Post Graduate courses;  PGD Lecturer for FST 728 (Fermentation Technology), 2nd Semester 2013/2014.
– PGD Lecturer for FST 714 (Food Microbiology 1), 1st Semester 2017/2018.
– M.Sc. Lecturer for FST 813 (Advanced Food Chemistry I), 1st semester 2018/2019.
– M.Sc. Lecturer for FST 831 (Advanced Fluid Mechanics), 1st semester 2018/2019.
– M.Sc. Lecturer for FST 824 (Advanced Food Chemistry II), 2nd Semester 2018/2019.
– M.Sc. Lecturer for FST 827 (Flavour Analysis and Application), 2nd Semester 2018/2019.
Her Administrative experience within MOUAU include:  Secretary of the MOUAU Interdisciplinary Research Program on Biotechnology and Genetic Engineering (BGE). (2008-2010)
– Secretary of the Food Science, Nutrition and Hotel Management (FNH). (2008 -2011).
– CAFST Representative in the School of General Studies (SGS) Academic Board Meeting (2007- 2016).
– Food Science and Technology Departmental Welfare Scheme Officer (2014-2019).
– FST Representative (EXCO Member) in CAFST Welfare Scheme (2016 – Date).
– Post Graduate Coordinator of the Department of Food Science and Technology (2020-Date). She also had a National Assignment as a Proctor in 2021 Jamb examination. She has been a member of numerous Academic and Research Commitees within the University System.
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Educational Background / Academic / Professional Qualifications

1986-1991, Housing Estate Primary School, Aladinma, Owerri, Imo State (First School Leaving Certificate (FSLC)). 1991-1996, Girls’ Secondary School Akwakuma, Owerri, Imo State (WAEC). 1999-2003, Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State (BSc.) 2006-2010, Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State (MSc.). 2010-2019, Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State (Ph.D). 1.] Doctorate Degree (Ph. D) in Food Chemistry and Biotechnology (2019). 2.] Masters’ Degree (M. Sc.) in Food Chemistry (2010). 3.] B. Sc. in Food Science and Technology (2004). 4.] Certificate in Computer Utilization from Wesley Institute of Computer Technology (W.I.C.T.), Owerri (2004). 5.] Beneficiary of the Federal Ministry of Education; Science and Technology Education Post Basic (STEP B) WORLD BANK PROJECT for the Innovators of Tomorrow, Research and Technology Development Grant (2007). 6.] Universal Mandatory IT Training (UMITT). AfrHub Professional Training Institute, Michael Okpara University of Agriculture Umudike (2008). 7.] Certificate in Computer Appreciation from Afrihub ICT Training, MOUAU. (2009). 8.] Certificate in Lead Auditor ISO 22000:2018 Food Safety Management System from Universal Registrars, London, UK. (2020).

Professional Memberships

1.] Professional Member of the Nigerian Institute of Food Science and Technology (NIFST) (2006 to Date).
2.] Member of the Organisation for Women in Science for the Developing World (OWSD) (2021).

Areas of Expertise

Teaching (Training and Assessment) and Research in Food Science and Technology with specialty in Food chemistry and Biotechnology. Food Analysis and new Product Development from indigenous raw food materials.

Research Interests

My major research focus has been on food chemistry, nutrients, phytochemicals and processing of plant-based foods. I have been involved in the transformation of indigenous food raw materials to improve their quality, preserve and make them functionally more useful. I had engaged in food analysis, quality evaluation and new products developments from cereals, legumes, roots and tubers, fruits and vegetables, cooking banana and plantain. nuts etc. I investigated effects of various processing conditions on their yield, overall quality (physical, nutritional, physiochemical, antioxidant properties and activities), sensory acceptance, suitability for other applications and shelf-life stability (staling properties for baked products).
Currently, I have concentrated my researches on the legume, mungbeans, a functional food, for increased awareness on its health benefits, product diversification and utilization, revenue generation for farmers, industrialists and sustainable development to the nation at large. I have been carrying out careful, systematic studies, investigating and compiling information about mungbeans and their components.
* Training and working in the Department of Food Science and Technology, MOUAU has been very rewarding as it led me to gain a grant for my Master’s Program final research entitled “effects of some processing on the proximate composition, functional properties and food utility of mungbean (Vigna radiata (L) Wilzeck) flours and protein isolates”.
* I determined the dehulling efficiency and physicochemical properties of pre-conditioned mungbean (Vigna radiata (L). wilczek) seeds and flour. I have been able to produce cookies, drinks and noodles from mungbeans and analyzed their quality. Furthermore, I carried out studies on modification, characterization and utilization of starches and starch extraction residues of two Nigerian grown mungbean (Vigna radiata (L) Wilzeck) cultivars. I am presently investigating yoghurts produced from mungbeans and their quality.

Student Education/ Courses Taught

FST 312- FOOD CHEMISTRY (4 UNITS), FST 321- FOOD PROCESSING OPERATIONS (4 UNITS), FST 728 -Fermentation Technology (2 Units), FST 323- OIL SEEDS PROCESSING (2 UNITS), FST 325- FRUITS AND VEGETABLES PROCESSING (2 UNITS), FST 326-PHYSICAL PROPERTIES OF FOODS (2 UNITS), FST 327-SENSORY EVALUATION OF FOODS (2 UNITS), FST 521- NUTRITIONAL EVALUATION OF FOODS (3 UNITS), FST 312- FOOD CHEMISTRY (4 UNITS), FST 413- FOOD PROCESS ENGINEERING (3 UNITS), FST 513- MEAT SCIENCE AND TECHNOLOGY(4 UNITS), FST 515- MISCELLANEOUS PROCESSING OF FOODS (4 UNITS), FST 311- FOOD ENGINEERING OPERATIONS (2 UNITS), FST 322- FOOD MACHINARY (4 UNITS), FST 525- FOOD BIOTECHNOLOGY (4), FST 412-CEREAL TECHNOLOGY (4 UNITS), FST 514 -DAIRY SCIENCE AND TECHNOLOGY (4 UNITS), FST 714 -Food Microbiology 1 (2 units), FST 813 -Advanced Food Chemistry I (3 Units), FST 831 -Advanced Fluid Mechanics(3 Units), FST 824 -Advanced Food Chemistry II (3 Units), FST 827 -Flavour Analysis and Application (2 Units)

Publications

1.      Ndife, Joel, Usman Fatima, Onwuzuruike, Uzochukwu Anselm and Offia Olua, Blessing. (2020). Effect of Different Processing Methods on the Quality of Moringa oleifera Seed Flours. Journal of Science and Sustainable Technology, 2 (1): 23-40.  
2.      Onwuzuruike, U. A., Nwose, O. N., Offia-Olua, B. I., Uzochukwu, U. C. and Madubuko, S. C. (2020). Characterization of Dacryodes edulis (African pear) pulp oil obtained with different extraction methods.  FUTO Journal Series (FUTOJNLS), 6 (2): 201-214. e-ISSN 2476-8456 p-ISSN: 2467-8325. www.futojnls.org.                        
3.      Offia Olua, B. I., Ejinkeonye, U. B. and Onuoha, N. J. (2020). Production and Evaluation of Mungbean- Wateryam Akara. Nigeria Journal of Home Economics (Nig-JHEC), 8 (4): 92-101.  
4.      Offia Olua, B. I., Onwuzuruike, U. A. and Nwankpa, M. A. (2020). The effect of different processing treatments on the proximate composition and functional properties of maize-mungbean composite flours. Journal of Food Stability, 3 (1): 12-25.
5.      Offia Olua, Blessing I., Onwuzuruike, Uzochukwu A. and Okoroafor, Onyinyechi S. (2019). Effect of processing on dietary fiber, proximate and functional properties of soybean (Glycine max. mer.) and African yam bean (Sphenostylis stenocarpa) flour samples. International Journal of Agriculture and Environmental Research, 5 (3): 369-383.        
6.      Ndife, Joel, Samaila James and Offia Olua, Blessing. (2019). Development and comparative evaluation of storage changes in probiotic soy-yoghurt. Journal of Microbiology, Biotechnology and Food Sciences, 9 (2): 298-301.  
7.      Offia Olua, Blessing I. and Akubuo, Kingsley K. (2019). Production and quality evaluation of cookies produced from blends of sprouted mungbean (Vigna radiata) and malted sorghum (Sorghum bicolor (L) Moench). International Journal of Food Science and Nutrition, 4 (3): 38-45. ISSN: 2455-4898, www.foodsciencejournal.com.
8.      Onwuzuruike, U. A., Offia Olua, B. I. and Nkwocha, B. U. (2019). Production and quality evaluation of fruit juice from blends of local apple (Malay Rose-apple) (Syzygium Malaccense) and pineapple (Anana scomosus). International Journal of Applied and Natural Sciences (IJANS), 8 (2): 33-40. ISSN (P): 2319-4014; ISSN (E): 2319-4022, www.iaset.us.  Copyright © IASET.
9. Ejinkeonye, U. B., Nduka, O. C. and Offia Olua, B.I.  (2018). Effect of fermentation duration on the nutritional and  9. antinutritional content of water melon seeds and sensory properties of their ogiri products. European Journal of Food Science and Technology, 6 (2): 1-16.
10.      Offia Olua, B.I., Onwuzuruike, U.A. and Eke, C. (2017). Production and quality evaluation of cookies from processed almond (Terminallia catappa L.) nut-wheat flour blends. Nigeria Journal of Home Economics, 6 (1): 232-242.
11.      Offia Olua, B.I., Onwuzuruike, U.A. and Ohaka, H. (2016). Production and quality evaluation of candies produced from datenuts (Phoenix dactylifera) and groundnut (Arachis hypogea) blends. Nigerian Food Journal, 34 (2): 105-115.
12.      Offia Olua, B.I., Eluwa, Q.C. and Abuajah, C.I. (2016). Incoporation of Papain into ice cream: Impact on Pawpaw (Carica papaya) ice cream quality. International J. Biol., Biotechnology and Food Sci. 1(1): 7-21. ISSN (E) Applied. Copyright @ Jun-Jul., 2016 IJBBFS- IASET. 
13.      Abuajah, C., Ogbonna, A., Sonde, C., Offia Olua, B. and Owhoeke, E. (2016). Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity. Journal of Institute Brewing, 122: 93-101. wileyonlinelibrary.com/journal/jib. DOI 10.1002/jib.300.
14.      Offia Olua, Blessing I. and Onwubiko, Glory C. (2015). Physico-chemical properties and micronutrients of whole wheat flour partially substituted with cashew apple powder. Journal of Food Science and Technology: ISSN-2384-5058, Vol. 2(5): pp 044-051, May, 2015. Copyright © 2015 Spring Journals.
15.      Offia Olua, B.I. and Ekwunife, O.A. (2015). Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa pumila), banana (Musa sapientum) and pineapple (Ananas comosus). Nigerian Food Journal. 33(1): 22–28. Available online at www.sciencedirect.com. www.elsevier.com/locate/nifoj.
16.      Offia Olua, Blessing I. and Madubuike, Ugochukwu B. (2015). The dehulling efficiency and physicochemical properties of pre-conditioned mungbean (Vigna radiata (L). wilczek) seeds and flour. African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 6 (1) pp. 1-11.  Available online @ http://www.interesjournals.org/AJFST.  Copyright ©2015 International Research Journals.
17.      Offia Olua, Blessing I., Onwuzuruike, Uzochukwu A. and Udofia, Patrick G. (2014). Optimization of oil yield and Physicochemical Properties of African Almond (Terminallia catappa L) nut oil using the Response Surface Methodology.  Journal of Advances in Food Science & Technology 1(1): 1-10, 2014.  International Knowledge Press.
18.      Offia Olua, Blessing I. (2014). Chemical, Functional and Pasting Properties of Wheat (Triticum spp)-Walnut (Juglans regia) Flour. Food and Nutrition Sciences, 2014, 5, 1591-1604. http://www.scirp.org/journals/fns.
19.      Offia Olua, Blessing I. and Nwakwoke, C.F. (2014). The Physical, Sensory and Staling Properties of Wheat (Triticum Spp) -Walnut (Juglans regia) Cakes.  International Journal of Scientific & Technology Research (IJSTR). Vol.  3, Issue 8.  ISSN 2277-8616.  www.ijstr.org.
20.      Odenigbo, M.A., V.U. Asumugha, S. Ubbor, C. Nwauzor, A.C. Otuonye, B.I. Offia-Olua, I.L.Princewill-Ogbonna, O.C. Nzeagwu, H.N. Henry-Uneze, J. U.Anyika, P.Ukaegbu, A.S. Umeh and G. O. Anozie (2013). Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana. British Journal of Applied Science and Technology 3 (4): 1035-1043. SCIENCEDOMAIN International. www.sciencedomain.org.
21.      Offia Olua, B.I. and Edide, R. (2013). Chemical, Microbial and Sensory Properties of Candied-Pineapple and Cherry Cakes. Nigerian Food Journal, vol.31, No 1. pp 33-39. www.ajo/.info/journals/info. 
22. Okoro, I. A., Ojimelukwe, P. C. and Offia-Olua, B. (2013). Changes in quality characteristics of kunu-zaki beverage fermented with Lactobacillus brevis as starter culture. Microbiology Research International, 1 (1): 1-5. www.netjournals.org
23.      Akaerue, B.I. and Onwuka, G.I. (2013). The Proximate Composition, Physical Qualities, Sensory Attributes and Microbial Load of Mungbean Biscuits as Affected by Processing. Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 4 (2): 250- 257. © Scholarlink Research Institute Journals, 2013. jeteas.scholarlinkresearch.org.
24.      Okoro, I.A., Ojimelukwe, P.C., Ekwenye, U.N., Akaerue, B.I., and Atuonwu, A.C.    (2011). Quality Characteristics of Indigenous Fermented Beverage; Pito using Lactobacillus sake as a starter culture. Continental J. Applied Sciences 6 (1): 15- 20. http://www.wiloludjournal.com.
25.      Akaerue, B.I. and Onwuka, G.I. (2010a). Evaluation of the yield, protein content and functional properties of Mungbean (Vigna radiata (L) Wilczek) protein isolates as affected by processing. Pakistan J. of Nutrition 9 (8): 728-735.
26.      Akaerue, B.I. and Onwuka, G.I. (2010b). Effect of processing on the Proximate Composition of the Dehulled and Undehulled Mungbean (Vigna radiata (L) Wilczek) flours. Pakistan J. of Nutrition 9 (10): 1006-1016.
27.      Akaerue, B.I and Onwuka, G.I. (2010c). The Functional Properties of Dehulled and Undehulled Mungbean (Vigna radiata (L) Wilczek) flours as influenced by processing treatments. J. of Agric. and Veterinary Sci. vol. 2, pp 1-28.www.cenresin.org.
28.      Onwuka, G.I., Akaerue, B.I. and Ofoeze, Miriam (2010). Comparative evaluation of instant fufu flours produced from yam, cassava rice/cassava and maize/cassava blends. Nigerian Food Journal, vol.28, No 2.  pp 314-322. www.ajo/.info/journals/info.
29.      Onwuka, G.I. and Akaerue, B.I. (2006). Evaluation of the Quality of Palm Oil Produced by Different Methods of Processing. Research Journal of Biological Sciences 1 (1-4): 16-19. Medwell Online, 2006.
               CONFERENCE PROCEEDINGS:
30.      Offia Olua, B.I., and Ezebuiro, K.C. (2017). Proximate composition of processed African almond (Terminalia catappia) nut flours. Proceedings of the NIFST 41st Conference /Annual General Meeting, Abuja, 22nd-26th Oct., 2017. Pp 337-338.
31.      Offia Olua, B.I., Onwuzuruike, U.A. and Okakpu, C.J. (2016). Effect of solvent extraction factors on the yield and physicochemical properties of Almond nut oil. Proceedings of the NIFST 2nd SOUTH EAST Regional Food Summit (ReFoST), Umuahia, Abia State. 9th-11th June, 2016. Pp 74-75.
32.      Offia Olua, Blessing I. and Ezebuiro Kelechi (2015). Proximate Composition of Processed African Almond (Terminalia catappia) Nut Flour. NIFST 39TH Annual General Meeting/Conference Proceedings, Owerri 13th-16th Oct., 2015. Pp 100-101.
33.      Offia Olua, Blessing I. and Egbe, Veronica O. (2012). Development and Quality Evaluation of Sprouted Tigernut/Wheat Biscuit. NIFST 36TH Annual Conference Proceedings, Abuja, 15th-20th, Oct., 2012. Pp 61-63.
34.  Princewill-Ogbonna,I.L, Ojimelukwe, P.C., Okoro, I.A., Oke, U.K., Ekwenye, U. and Offia Olua, B.I. (2010). Accerlerated Lactic Fermentation of “Ogi” using Lactobacillus plantarum. NIFST 34TH Annual Conference/ AGM, Port Harcourt.18th-22nd Oct., 2010. pp 315-316.
35.      Akaerue, B.I. and Onwuka, G.I. (2010d). Mungbean (Vigna radiata (L) Wilczek) flour in Biscuit making: Effect on Proximate Composition. NIFST 34TH Annual Conference/ AGM, Port Harcourt.18th-22nd Oct., 2010. pp 98-99.