Dr. Innocent Nwazulu Okwunodulu

Dr. Innocent Nwazulu Okwunodulu

okwunodulu.innocent@mouau.edu.ng
Lecturer I
Room 258 – CAFST Complex
Born on 2nd January 1966 at the then Queen Elizabeth Hospital Umuahia. Hails from Egbengwu Nime in Njikoka Local Government of Anambra State. Attended St. Michael Primary School Ossah Road Umuahia, Ohuhu Community Secondary Amaogwugwu (WAEC), University of Jos, Makurdi Campus (BSc), University of Ibadan (MSc), Michael Okpara University of Agriculture Umudike (PhD) and came out with flying colours. Attended many Conferences and Workshops with many Academic publications to his credit. Married with four children (two appease). A christain and loves reading and research works.
Benue Breweries, Makurdi – Industrial Attachment
Bauchi Meat Factory, Bauchi-Indusrial Attachment
Northern Dairy,Funtua- Industrial Attachent
Africana Brewery Egbeda Ibadan-NYSC
Present lecturing job at MOUAU 
WAEC
Bsc in Food Science and Technology (UniJos)
MSc in Food Technology (Unibadan)
Ph.D in Food Science and Technology (MOUAU)
Nigerian Institute of Food Science and Technology (NIFST)
Nutritional Society of Nigeria (NSN)
Food Processing and Preservation
Food Processing and Preservation
Food fortificants and fortification
Vegetable Milk Processing and Preservation
Food Product Development
400 Level adviser (2014-2015)
Examination Officer (2015-2018)
Student Hall Warden (2018 till date)
FST 225-Introduction to Food Science and Technology (2 cu), FST 414 – Food Quality Evaluation and Control (4cu),FST 411- Food Process Plant Design (4), FST 412 -Cereal Technology (4), FST 413 – Food Process Engineering (3cu), FST 513 – Meat Science and Technology (4cu), FST 515 – Processing of Miscellaneous Foods (4), FST 525 – Biotechnology (2cu), FST 526 Food Packaging (2cu), FST 716 – Food Packaging (1cu), FST 717 – Physical Properties of Food (1cu), FST 723 – Pilot Work in Food Processing (1cu) and FST 725 – Fundamentals of Food Engineering (2cu)
 
1.  Okwunodulu, I.N. and  Iwe, M.O. (2015) Micronutrient Evaluation of Fortified Soymilk from Sprouted Whole Soybean for Complementary Feeding using RSM. Journal of Molecular Studies and Medicine Research, 1(1):16-25.                                                                                                                        
2  Okwunodulu, I. N. and  Abasiekong, K.S. (2015).Rheological Behaviour of Fortified Soymilk from Sprouted Soy beans for                                                                                                                   Complementary Feeding- A Response Surface Analysis. Journal of Molecular Studies                                                   and Medicine Research, 1(1):26-33.
3  Okwunodulu, I. N. and   Okwunodulu, F. U. (2016) Physiochemical Properties of Vitamin and Minerals Fortified Soymilk for Complementary- A Response Surface Methodology, International Journal of Applied Research and Technology 5(7):94-101.
 4 Okwunodulu, I. N. and Akobundu, E. N. T. (2015) Evaluation of Nutrient and Energy contents of Fortified Predigested Soymilk as a Liquid Complementary Food –A Response Surface Methodology, Nigerian Food Journal, 33 (2):95-105.
5 Okwunodulu, I. N. and Okwumnodulu, F.U. (2016) Optimization of Tropical Storage Stability of some Micronutrient content of Fortified Predigested Soymilk for Complementary Feeding,  International Journal of  Applied Research and  Technology, 5 (16) : 94-103.
6 Okwunodulu, I.N. and  Okwunodulu, F. U. (2016). Optimization of Growth Performance of Micronutrient Fortified Predigested                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Soymilk for Complementary Feeding. The Pharmaceutical and Chemical Journal, 3 (2): 184-190. 
7 Okwunodulu, I. N., Okwunodulu, F. U. and Ukeje, S. C. (2017). Selected Phytochemical Assessment of Sprouted Gworo (Cola nitida) and Ojigbo (Cola acunimata) Kola nuts. International Journal of Medicine Research and Applications. 1(1):47-51.
8 Okwunodulu I. N., Iwe, M. O. and Akobundu, E. N. T.(2015). Optimization of Tropical Storage Effects on Coagulation Time and Appearance of un-stabilized Micronutrient Fortified Predigested Soymilk for Complementary Feeding. Journal of Sustainable Agriculture and the Environment. 16 (2) 363-379.  
9 Okwunodulu, I. N., Iwe, M. O. and Akobundu, E. N. T. (2017). Optimization of Storage Effects on Selected Physicochemical Properties of Micronutrient Fortified Un-stabilized Soymilk for Complementary Feeding Using Response Surface Methodology. Journals of Interdisciplinary Biosciences, 1 (1): 11-20.
10 Okwunodulu, I. N., Iwe, M. O. and Akobundu,E.N.T. (2017). Optimization of Some Physico-chemical Properties of Predigested Soymilk Fortified with Micronutrients Using Response Surface Methodology. Nigerian Food Journal 35 (1): 70-81.
11 Okwunodulu, I.N. Iwe, M.O. and Akobundu, E.N.T. (2017). Storage Stability of Un-stabilized Predigested Soymilk Fortified with Micronutrients A Response Surface Approach. Nigeria Food Journal 35 (1): 82-94. 
12 Okwunodulu, I. N.and Ukeje, S. C. (2018).  Influence of Sprouting on Proximate and Sensory Properties of Goro (Cola nitida) and Ojigbo (Cola acuminata) Kola Nut.Sustainable Food Production 2: 29-36.
13 Okwunodulu, I. N. Uluocha D. M1, Okwunodulu F. U and Ukom A. N. (2018). Calorific Value and Consumers’ Subjective Knowledge of Complementary Puddings From two Cocoyam Varieties Blended with Ripe Plantain and Sprouted Soybean Pastes African Journal of Agriculture and Food Science 1 (1): 68-81. 
14 Okwunodulu, I. N., Anthony, U. C. and Okwunodulu, F. U. (2018). Potential Mineral Exploration of Food Grade Ash from Dried Empty Palm Bunch, Palm Inflorescence and Unripe Plantain Peels: A Comparative Assessment Nigerian Journal of Agriculture, Food and Environment. 14(1): 64-73 
15 Okwunodulu I.N, Mmeregini I.P, Okwunodulu F.U and Okakpu J.C (2018). Inter-Relationship of Dehulling And Toasting On The Proximate Composition and Atwater Factor of African Bread Fruit (Treculia Africana) Seeds African Journal of Agriculture and Food Science  1(2): 30-39.
16. Okwunodulu, I. N. and Ukeje, S, C. (2018).  Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts Sustainable Food Production 2, 29-36 doi:10.18052/www.scipress.com/SFP.2.29 © 2018 SciPress Ltd., Switzerland
17. Okwunodulu1, I. N. Mmeregini, P. I. and Okwunodulu, F.U.(2019). Effects of Dehulling on the Vitamins, Minerals and Sensory Properties of Toasted African Breadfruit (Treculia africana) Seeds Asian Food Science Journal 9 (2): 1-10, 2019; Article no.AFSJ.48397ISSN: 2581-7752.
 18. Okwunodulu, I. N. and Uluocha, D. M. (2019).  Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food Sustainable Food Production 5, 24-37 doi:10.18052/www.scipress.com/SFP.5.24 SciPress Ltd., Switzerland
19.  Okwunodulu, I. N., Mmeregini , P. I. and Okwunodulu, F. U. (2019).  Effects of Dehulling on the Vitamins, Minerals and Sensory Properties of Toasted African Breadfruit (Treculia africana) Seeds Asian Food Science Journal 9(2): 1-10 Article no.AFSJ.48397ISSN: 25817752 DOI https://doi.org/10.9734/afsj/2019/v9i230009 
20.  Okwunodulu,I.N. Chinaza Nwaorienta1, Felicia Uchechukwu Okwunodulu, Chibuzor Chinedu Onuorah, Joel Ndife and Philppa Ojimelukwe  (2019).  Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata) Acta Scientific Nutritional Health. 3 (9): 60-71 
21.  Okwunodulu, I. N., Peter, G. C. and Okwunodulu, F. U (2019). Proximate Quantification and Sensory Assessment of Moi-Moi Prepared from Bambara Nut and Cowpea Flour Blends May 16, 2019 Asian Food Science Journal 9(2): 1- 11 Article no.AFSJ48452ISSN: 2581775.
22. Okwunodulu, I. N., Eze, N. L., Ndife J, Ukom, A. N. (2019).  Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding. World Journal of Food Science and Technology, 3(4): 48-57.
23. Okwunodulu, I. N. and Nwabueze, T. U. (2019).  Effects of Micronutrient Fortification on moisture Content, Total Solids and General acceptability of Soymilk Extracted from Sprouted Soybeans- A Response Surface Approach. Nigerian Food Journal,37 (1): 1-10.
24. Okwunodulu, I. N. Mmeregini, I. P. and Mwabueze, T. U. (2019). Phytochemical and Anti-nutrient Content of Toasted African Breadfruit Seeds (Triculia africana) as Influenced by Dehulling. Nigerian Food Journal, 37 (1): 53-60.
25. Ndife J., Ogbonna J., Okwunodulu I.N. and Ugwuona F.U. (2019). Comparative Quality Evaluation of Selected Traditional Processed Palm Oils (Elaeis guineensis jacq) from Eouth-east Nigeria.  International Journal of Agriculture, Environment and Bioresearch 4,(3); 145-155.
26. 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 flours for infants Scientific African 6 (2019) e00194. 
27. Ndife J., Ogbonna, J., Okwunodulu, I.N. and Ugwuona F.U. (2019).   Comparative quality evaluation of selected traditional processed palm oils (Elaeis guineensis jacq) from south-east Nigeria, International Journal of Agriculture, Environment and Bioresearch 4 (03):145-156
28. Okwunodulu I. N. and Nwabueze TU (2019). Response Surface Analysis for Acceptability Assessment of Micronutrient Fortified Un-Stabilized Soymilk from Sprouted Soybeans. Acta Scientific Nutritional Health 3 10: 91-96. (ISSN:2582-1423).
29. Okwunodulu, I. N., Uluocha, M. D, Okwunodulu, U. F. (2019).  Chemical and Sensory Assessment of Cocoyam (Colocasia esculanta) Puddings Blended with Plantain (Musa paradisiaca) and Sprouted Soybean (Glycine max) Pastes for Complementary Feeding The Pharmaceutical and Chemical Journal, 6(4):1-13.
30. Okwunodulu IN, Iwe MO. Okakpu CJ (2020). Proximate, nutrient and dietary energy profiles of vitamin and mineral fortified pre-digested soymilk for complementary feeding. International Journal of Food Science and Nutrition 5(4): 78-85 ISSN: 2455-4898. 
31.  Okwunodulu, I. N., Eze N. L., Okakpu, K. G. and Okakpu, C. J. (2020). Quality parameters of soy-maize akamu paste from maize and sprouted soybean blends and sensory attributes of their gruel for complementary feeding. Sumerianz Journal of Nutrition and Food Science 1 (1): 33-40.
32. Okwunodulu, N. I., Onyebuchi, A. O., Nwacukwu, C. A. and Okwunodulu, U. F (2020) Proximate, mineral and acceptability levels of moi-moi prepared from cowpea (Vigna unguiculate(L) Walp) and fortified with plant ash water extract Nigerian Journal of Agriculture, Food and Environment. 16 (3): 101-110.
33. Okwunodulu, I. N., Iyida, D. C., Okakpu, C. J. , Okakpu, K.G.(2020).  Nutrient and anti-nutrient changes of smoothie from ripe banana (Musa sapientum), carrot (Daucus carota) and predigested soymilk blends as affected by pasteurization, Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 11(4):154-163. 
34. Okwunodulu, F.U., Friday, C., Okwunodulu, I. N. (2020). Comparative Studies on the Phytochemical Composition of Unfermented and Fermented Unripe Musa Super Dwarf Cavendish Fruit Pulp Sumerianz Journal of Scientific Research, 3(9): 118-121 ISSN(e): 2617-6955, ISSN(p): 2617-765X 
35. Okwunodulu, I. N., Chikezie, O. S., Linus-Chibuezeh A. (2020).  Assessment of Imitation Milk from Sprouted Soybean (Glycine max) and Boiled African Breadfruit Seeds (Treculia africana) Milk Blends. Journal of Food Stability. 3 (2): 70-89 DOI: 10.36400/J.Food.Stab.3.2.2020-0015. 
36. Okwunodulu, I. N., Maduka V. O. and Iwe, M. O. (2020). Comparative Evaluation of Blood Glucose Regulating Potentials of Coca-Cola Zero Coke and Common Coke, Nigerian Food Journal, (In press).
37. Okwunodulu, I. N., Onwuzuruike, U. A. and Agha, E. F. (2020). Nutritional properties of indigenous fermented condiment (ogiri) produced from partial substitution of castor oil bean (Ricinus communis) with soybean (Glycine max) seeds Nigerian Journal of Biotechnology.
38.  Okwunodulu, I. N. Onwuzuruike, A. U. and  Agha, F. E. (2020). Response in Quality Traits of Ogiri to Partial Substitution of Castor Oil Bean Seeds (Ricinus communis) with Melon Seeds (Citrillus vulgari Nigeria Agricultural Journal, 53 (3):34-64.
39. Okwunodulu, I.N., Obasi,U.I., Ndife, J. and Igu, B.N. (2020).  Formulation and Evaluation of Complementary Food from Sprouted Soybean, Breadfruit and Plantain Flour Blends Compared with Cerelac, a Commercial Counterpart. Direct Research Journal of Agriculture and Food Science. 8(11): 391-402.
 
40. Okwunodulu, F.U..Chisom, F. And Okwunodulu, I.N. (2020).  Comparative Studies on the Phytochemical Composition of Unfermented and fermented Unripe Musa Dwarf Cavendish Fruit Pulp. Sumerianz Journal of Scientific Research 3(9): 118-121.
41. Okwunodulu, I. N., Onwuzurike, U. A., Ochiogu1, O.A.and Uzochukwu, U. C. (2021). Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage Turkish Journal of Agriculture – Food Science and.  
Technology, 9(4): 655-664, © Scholarlink Research Institute, 2020 (ISSN: 2141-7016) 
scholarlinkinstitute/jeteas.org DOI: https://doi.org/10.24925/turjaf.v9i4.655-664.3826 
42. Okwunodulu, I.N., Chikezie, S., Chibuezeh-Linus, A.and  Abasiekong, K.S. (2021). Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia afriana). Croatian Journal of Food Science and Technology 13 (1) DOI:10.17508/CJFST.2021.110.
43. Okwunodulu, I. N. and Iwe, M. O. (2020). Response Surface Methodology for Storage Effects On Ash and and Ph of Un-Stabilized Micronutrient Fortified Pre-digested Soymilk For Complimentary Feeding. Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 11(5):176-182
44. Okwunodulu, I. N. Iwe, M.O. and Akobundu, E.N.T.  (2016). Optimization of Tropical Storage Effects on Visible Coagulation Time and Appearance of Un-stabilized Micronutrient Fortified Soymilk from Sprouted Soymilk for Complementary Feeding. Proceedings of the 2nd South–East Regional Food Summit (ReFoST), 9th -11th June, 2016 Umuahia.
45. Okwunodulu, I.N., Iwe, M.O. and Akobundu, E. N. T. (2016). Effects of Preparation Methods and Fortification on some Physicochemical Properties of Soymilk for Complementary Feeding –A Response Surface Approach. Extended Abstract, 40th NIFST Annual Conference and General Meeting, 24th -26th October, 2016, Kano, 383-384. 
46. Okwunodulu, I. N. and  Nwabueze, T. U. (2016). Response Surface Methodology for Tropical Storage Stability of Un-stabilized Micronutrient Fortified Predigested Soymilk for Complementary Feeding. Extended Abstract 40th NIFST Annual Conference and General Meeting, 24th -26th October, 2016, Kano, 385-386.
47. Okwunodulu, I. N. and Peter, G. C. (2017). Changes in Functional Properties of Flour Blends of Bambara nut and Cowpea. Proceedings of the NIFST Conference at International Conference Center Abuja. (2017).
48. Okwunodulu,I. N. and Ukeje, S. C. (2017). Comparative Nutritional Quantification of Sprouted Gworo (Cola nitida) and Ojigbo (Cola acuminata). Book of Abstract. Nutritional Society of Nigeria 47th Annual General Meeting and Scientific Conference 19th to 23rd September 2017 at Conference  Center (ICC) University of Ibadan.
49. Okwunodulu, I. N. and Uluocha, M. D.(2017). Proximate Composition of Puddings from Cocoyam (Xanthosoma sagifolium), Plantain and Sprouted Soybean Blends for Complementary Feeding. Proceedings of the NIFST Conference at International Conference Center Abuja (2017), 149.
50. Okwunodulu, I. N. and Peter, G. C. (2017). Changes in Functional Properties of Flour Blends of Bambara nut and Cowpea. Proceedings of the NIFST Conference at International Conferencence Center Abuja. (2017) 289.
51. Okwunodulu, I.N. and Sunday, O. (2018).  Cyanide Profiles of White and Yellow Garri from Different Locations in Abia State. Extended Abstracts 4th NIFST South-East Chapter Food Summit 7th – 8th June, Owerri 2018.
52. Okwunodulu, I. N., Anthony, C. U.and Okwunodulu, F. U. (2018). Essential Heavy Metal Screening of Food Grade Plant Ashes. Proceedings of the NIFST Conference at Green Legacy Resort, Olusegun Obasanjo Presidential Library (OOPL) Abeokuta. (2018) 72.
53. Okwunodulu, I. N., Apeh, M. O., Ndife, J., Ukom, N.A.and Okakpu, C. J. (2019).  Implications of firm ripe Plantain and sprouted soybean Pastes Substitution on Cassava Croquette Proximate and Calorific Profiles. Proceedings of the NIFST Conference at Prof. Dora Akunyili Women Development Centre, Awka (2019) 195.