Dr. Dorothy Chinomnso Arukwe (nee Nwosu)

Dr. Dorothy Chinomnso Arukwe (nee Nwosu)

arukwe.dorothy@mouau.edu.ng
 Lecturer II
Room 314A – CAFST Complex
Binez Hotels Ltd. Aba – 1995-97, Food and Beverage Supervisor.
Secondary Education Management Board Umuahia – 2005- 2019, Tutorial Staff, taught at various secondary Schools in Aba Zone, Abia State,
Michael Okpara University of Agriculture, Umudike – 2019-present, Academic Staff
Girls Secondary School Amainyi
Abia State University, Uturu
Imo State University, Owerri                                                                                                                                                              WASC. BSc, MSc, PhD Food Science and Technology with specialization in Food Processing and Nutrition.
Post Graduate Diploma in Education 
Member Teachers Registration Council of Nigeria (TRCN)
Member Nigerian Institute of Food Science and Technology (MNIFST)
Member Organization of Women in Science for the Developing World (OWSD)
Food Processing and Nutrition
Food processing and nutrition, food security, food safety
Teaches Undergraduate and Postgraduate students.                                                                                       Courses taught : Food and Society, Catering Hygiene and Safety, Quality Food Production and Service, Psychology (Human Development), Food Service Operation, Institutional Equipment Management, Food Production and Quality Service, Food Sanitation/Hygiene
 
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(3): 267-272.
Udensi, E. A., Nwanekezi, E. C., Odom, T. A. and Arukwe, D. C. (2011). Microbiological quality of hawked retted cassava fufu in Aba, Abia State. 35th Conference of the Nigerian Institute of Food Scienceand Technology Proceedings held on 10-14 October 2011. Pp298-299.
Nwanenekezi, E. C., Ubbaonu, C. N. and Arukwe, D. C. (2017). Effects of combined processing methods on the proximate and mineral composition of pigeon pea (Cajanus cajan) flour. International Journal of Food Science and Biotechnology 2(4): 73-7
Nwanekezi, E. C., Ehirim, F. N. and Arukwe, D. C. (2017). Combined effects of different processing methods on vitamin and anti-nutrients content of pigeon pea (Cajanus cajan) flour. IOSR Journal of Environmental Science, Toxicology and Food Technology 1(4): 73-81.
Arukwe, D. C., Nwanekezi, E. C. and Agomuo, J. K. (2017). Effects of combined processing methods on the functional and pasting properties of pigeon pea (Cajanus cajan) flour. International Journal of Food Engineering and Technology 3(3): 28-35.
Arukwe, D. C., Nwanekezi, E. C. and  Okorie, S. U. (2017). Effects of combined processing methods on the protein qualities of pigeon pea (Cajanus cajan) flour samples using rat feeding. International Journal of Nutrition and Food  Sciences 6(6): 228-236.
Nwanekezi, E. C., Onugha, F. C.,  Arukwe, D. C. and Odimegwu, E. N. (2019). Proximate composition and hyperlipidemia lowering potential of rice bran enriched with yam flour. Nigerian Food Journal  37(1): 11-23.
Nwanekezi, E. C., Onugha, F. C.,   Odimegwu, E. N. and Arukwe, D. C.(2019). Antinutrients, micronutrients and glycemic characteristics of rice bran enriched with yam flour. Nigerian Food Journal  37(1): 24-35.
Arukwe, D. C. (2020). Proximate composition, physical properties and sensory evaluation of wheat-cocoyam-pigeon pea biscuit. IOSR Journal of Environmental Science, Toxicology and Food Technology 14(7): 47-51.
Arukwe, D. C. and Onugha, F. C. (2020). Comparative evaluation of processing treatments on the functional and pasting properties of two cocoyam varieties. IOSR Journal of Environmental Science, Toxicology and Food Technology 14(8): 37-44. 
Arukwe, D. C. and Arukwe, J. A. (2021). Quality assessment of azama- a toasted African yam bean (Sphenostylis  stenocarpa) seed snack in Abia State, Nigeria. International Journal of Theoretical and Applied Sciences 13(1): 26-31.
Arukwe, D. C., Nwanagba, N. L., Arukwe, J. A. and Onyeonoro, C. O. (2021). Evaluation of the effects of COVID-19 on food security in Nigeria. Kogi State University Journal of Management 7(2): 38-46.
Nwanagba, N. L., Arukwe, D. C. and Onyechere, E. G. (2021). Effect of preprocessing methods on the proximate composition and sensory properties of moi-moi samples enriched with crayfish. Proceedings of 4th International Conference on Managing Nigeria’s Economy in the Digitized Covid-19 Era April 21st- 23rd. Pp. 192-194.