Dr. Kuyik Solomon Abasiekong

abasiekong.solomon@mouau.edu.ng
kuyiksolo@gmail.com

Room 234 – CAFST Complex

Brief Profile/ Work Experience

Assistant lecturer, Akwa Ibom State College of Agriculture Obio Akpa (now Akwa Ibom State University) – 2005
Lecturer III, Akwa Ibom State College of Agriculture Obio Akpa (now Akwa Ibom State University) – 2009
Lecturer III, Akwa Ibom State Polytechnic Ikot Osurua 2011
Assistance Lecturer, MOUAU 2011
Lecturer II, MOUAU 2014 – 2017
Lecturer 1 2017 – till date
Examination Officer 2013 – 2015
Seminar Coordinator 2013 – 2020
Class Adviser 2012 and 2015
Project Supervisor (over 60 students) 2011 – till date

Educational Background / Academic / Professional Qualifications

PhD, Food Processing and Preservation
MSc, Food Processing and Preservation
BSc, Food Science and Technology
Lead Auditor ISO 2200:2018 Certificate

Professional Memberships

Professional Member, Nigerian Institute of Food Science and Technology (NIFST)

Areas of Expertise

Food Processing/Nutrition

Research Interests

Food product/process optimization, food product development with interest in therapeutic food and complementary food

Student Education/ Courses Taught

(1) Processing of Miscellaneous Foods, (2) Food Process Plant Design, (3) Oil Seed Processing, (4) Human Nutrition, (5) Foundamentals of Food Engineering, (6) Food Machinery, (7) Introduction to Food Science and Technology, (8) Statistics and Research Methods, (9) Computer Applications in Food Science and Technology, (10) Food Plant Sanitation, (11) Food Product Development, (12) Physical Properties of Food Material, (13) Quality Evaluation and Control, (14) Food Additives Food Laws and Standards

Publications

Onwuka, U. N. and Abasiekong, K. S. (2006). Production and evaluation of chocolate bars from roasted and unroasted African breadfruit, and Bambara groundnut flours. Journal of Food Processing and Preservation 30: 534-548.

Abasiekong, K. S., Akobundu, E. N. T. and Oti, E. (2010). Chemical, sensory and biological evaluation of maize-bambaranut based complementary foods. Nigerian Food Journal 28(2): 25-31.

Ukegbu, P. O., Iwelumora, A., Echendu, C. A., Anyika-Elekeh, J. U., Asumugha, V. U., Uwaebute, A. C., Omodamiro, S., Abasiekong, K. S., Chukwunonso, E. E., Nwaofia, B. and Oti, C. (2014). Assessment of lipid profile of a group of undergraduates in Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Nigerian Journal of Nutritional Sciences 35(2):11-17.

Abasiekong, K. S., Dim, F. A. and Azubike-Izah, F. O. (2015). Quality evaluation of sachet and bottled water in Isuochi town of Abia State – South East Nigeria. Journal of Food Science and Quality Management 30: ISSN 2224-6088.

Okwunodulu, I. N. and Abasiekong, K. S. (2015). Rheological behavior of fortified soymilk from sprouted soybean for complementary feeding: a response surface analysis. Journal of Molecular Studies and Medicine and Research 01(01):26-33.

Abasiekong, K. S. and Ibe, D. I. (2016). Properties of Chocolate Bars Produced by Partial Replacement of Cocoa with Bambaranut Flours. Journal of Sustainable Agriculture and the Environment. Accepted for publication in Volume 16 No 2.

Ukegbu, P. O., Uwaegbute, A. C., Echendu, C. A., Ejike, C., Anyika-Elekeh, J. U., Asumugha, V. U., Abasiekong, K. S., Omodamiro, S., Nwofia, B., Uzokwe, C., Oluchi-Nliam, C. & Uwakwe, N. (2017). Obesity and associated factors in young adults attending tertiary institutions in south-eastern Nigeria1. South African Journal of Clinical Nutrition (1):1–6. http://dx.doi.org/10.1080/16070658.2016.1259032.

Ukom, A. N., Richard, C. P. and Abasiekong, K. S. (2018). Effect of Processing on the Proximate, Functional and Anti-Nutritional Properties of Cocoyam (Xanthosoma Maffa (Scoth)) Flour. Nigerian Food Journal (NIFOJ) 35(2):9 – 17.

Ndife, J., Obot, D. and Abasiekong, K. S. (2019). Quality evaluation of coconut (Cocos nucifera L) oils produced by different extraction methods. Asian Food Science Journal 8(4): 1-10.

Abasiekong, K. S. and Odi, C. E. (2020). Effects of Extraction Method on the Quality Characteristics of African Breadfruit Seed Oil. Journal of Science and Sustainable Technology (JSST). Accepted for publication in Vol. 2 No.1.

Ukwo, S. P., Ezeama, C. F. and Abasiekong, K. S. (2020). Hazard indices and human health risks associated with toxic element contaminants in bivalve shellfish from Niger Delta, Nigeria. Archives of Ecotoxicology 2(4): 61-68.

Abasiekong, K. S., Nwabueze, T. U. and Akobundu, E. N. (2020). Optimization of African breadfruit based complementary food using mixture response surface methodology. Asian Food Science Journal. Accepted for Publication (Article in press).

Okudu, H.O., Ifeanacho, M. O., Abasiekong, K. S. and Nwachukwu, R. C. (2020). Nutrients and organoleptic properties of finger millet (Eleusine caracana) biscuits enriched with soya bean (Glysine max) and carrot (Dausus carota). Journal of Dietitians Association of Nigeria (JDAN) 11(2):2141-8209.

Abasiekong, K. S., Okwunodulu, I. N. and Okorie, B. U. (2020). Optimization of mixed spices from scent leaf, curry and African black pepper. Journal of Sustainable Agriculture and the Environment (JSAE). Accepted for publication in Vol. 18 No.1.

Ndife, J., Abasiekong, K. S., Nweke, B., Linus-Chibuezeh, A., Ezeocha, V. C. (2020). Production and comparative quality evaluation of chin-chin snacks from maize, Soybean and orange fleshed sweet potato flour blends.  FUDMA Journal of Sciences (FJS) 4(2):300 – 307.

Abasiekong, K. S., Ndife, J., Okpanku, U. U., Ukegbu, P. O., Amuneke, E., N., Nwabueze, T. U. and Anyika, J. U. (2020). Biological value and true digestibility of cocoa based ready-to-use therapeutic food. Nigerian Journal of Agriculture, Food and Environment 16(2): 76-80.

Akobundu, E. N. T. and Abasiekong, K. S. (2016). Processing of plantain: adding value to the plantain grower and entrepreneur. A paper delivered in a workshop organized by National Association of Banana and Plantain Growers, Processors and Marketers Association of Nigeria (NABPAN) Abia State Chapter in collaboration with Abia State Ministry of Agricultural and Rural Development on 26th May, 2016.

Abasiekong, K. S., Akobundu, E. N. T. and Nwabueze, T. U. (2016). Amino acid qualities and calculated nutritional indices of African breadfruit based complementary foods. A paper presented at the 2nd South -East Regional Food Summit (ReFoST) of the Nigerian Institute of Food Science and Technology held at Umuahia, Abia State, 9th – 11th June, 2016. Book of Extended Abstracts p 68.

Abasiekong, K. S., Akobundu, E. N. T. and Nwabueze, T. U. (2016). Optimal formulation of African breadfruit based complementary food. A paper presented at the 2nd South – East Regional Food Summit (ReFoST) of the Nigerian Institute of Food Science and Technology held at Umuahia, Abia State, 9th – 11th June, 2016. Book of Extended Abstracts p 68.

Abasiekong, K.S. and Ibelie, E. U. (2019). Properties of okra gum as stabilizer in ice cream. A paper presented at the 43rd Annual Conference and General Meeting of the Nigerian Institute of Food Science and Technology, Awka, Nigeria, October 14th – 18th, 2019. Book of Extended Abstracts p27-28.