Dr. Maureen-Theodore Chinwe Ojinnaka

ojinnaka.maureen@mouau.edu.ng

Room 127 – CAFST Complex

Brief Profile/ Work Experience

Department of Food Science & Technology, Imo State University, Owerri, Nigeria
• Took some courses in the department (Food Chemistry & Toxicology, Food Processing & Preservation, Human Biochemistry for Nutritionists, Cereals & Baking Technology, etc)
• Assisted in the preparation for the NUC accreditation exercise for the department.
• Supervised some final year student projects
• Researched into neglected and underutilized species
• Performed other duties assigned by the university authority
Department of Food Science & Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
• Handles some courses in the department (Food Chemistry, Oil Seed Processing Technology, Additives, Laws & Standards, Food Machinery etc
• Supervises final year and Postgraduate student projects
• Partakes in activities of some committees
• Research into Neglected and Underutilized Species (NUS)
• Performs other duties assigned by the University authority

Educational Background / Academic / Professional Qualifications

PhD in FOOD CHEMISTRY & BIOTECHNOLOGY (FEBRUARY, 2014)
MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE ABIA STATE – UMUAHIA NIGERIA October 2006 to June 2013
MSc in FOOD PROCESSING & PRESERVATION (FEBRUARY, 2006)
MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE ABIA STATE – UMUAHIA ABIA STATE NIGERIA October 2002 to November 2005
POSTGRADUATE DIPLOMA (PGD) in INFORMATION AND COMPUTER TECH.(MARCH,2004)
FEDERAL UNIVERSITY OF TECHNOLOGY OWERRI NIGERIA – OWERRI IMO STATE NIGERIA February 2001 to April 2002
BSc in FOOD SCIENCE AND TECHNOLOGY (JANUARY, 2001)
MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE ABIA STATE NIGERIA – UMUAHIA ABIA STATE NIGERIA
October 1995 to November 2000
SSCE (SENIOR SCHOOL CERTIFICATE IN EDUCATION) (JUNE, 1994)
FEDERAL GOVERNMENT COLLEGE, IKOM CROSS RIVER STATE NIGERIA
October 1991 to JUNE 1994

Professional Memberships

NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (NIFST)
NUTRITION SOCIETY OF NIGERIA (NSN)

Areas of Expertise

FOOD CHEMISTRY & BIOTECHNOLOGY
FOOD PROCESSING AND PRESERVATION

Research Interests

Research into Neglected and Underutilized Species (NUS)
Aroma characterization of NUS
Glycaemic index of selected Nigerian indigenous foods

Student Education/ Courses Taught

Food Chemistry, Oil Seed Processing Technology, Additives, Laws & Standards, Food Machinery, Food Processing and Preservation, Food Analysis and Instrumentation, etc.

Publications

1.Ojinnaka, M.C., Anankware, J.P., Shadrack, D.M.,  Okereke, S. (2018). Production and quality characteristics of African yam bean–wheat cake enriched with edible palm weevil (Rhynchophorus phoenicis Fabricius). International Journal of Agricultural Research and Review. 6(2):2360-7971.

2.Ojinnaka, M.C., Obasi, N.E., Owuala, J.K. (2018). Partial replacement of wheat flour with mushroom (Pleurotus tuber- regium) powder and cocoyam (Colocasia esculenta)  flour in the production of cookies. The Nigerian Agricultural Journal.49(2):46-54

3.Ojinnaka, M.C, Shadrack, D.M, Anankware, J.P., Odinkemere- Davidson, V.N  (2018). Formulation, proximate composition and quality evaluation of cocoyam-wheat cake enriched with edible palm larvae (Rhynchophorus phoenicis). Acta Scientific Nutritional Health. 2(11):19-25

4.Ojinnaka, M.C., Okudu, H.O., Ezenwa, L.I., Eleh, B.A (2018). Utilization of wheat flour and mushroom (Pleurotus tuber-regium) powder in the production of cake. Nigerian Journal of Nutritional Sciences.  39(2): 50-58

5.Ojinnaka M. C., Ubbor S. C., Okudu H. and Uga U. (2016). Volatile compound analysis of the leaves and seeds of Piper guineense using Gas Chromatography-Mass Spectrometry (GC-MS). African Journal of Food Science. 10(11):327-332

6.Ojinnaka, M.C., Emeh, T.C. and Okorie, S.U. (2016). Evaluation of the quality of composite maize-wheat chin-chin enriched with Rhynchophorous phoenicis. Journal of Food Research. 5(. 4) : 26 – 35

7.Ojinnaka, M.C. and Ojimelukwe, P.C. (2013). An Assessment Of The Microbial And Amino Acid Contents Of Ogiri Produced By Fermenting Oil Bean Seeds Of Ricinus Communis. American Journal Of Food and Nutrition 3(3): 155 – 161

8.Ojinnaka, M.C., Ojimelukwe, P.C. and Ezeama, C.F. (2013). Effect Of Fermentation Period On The Organic Acid And Amino Acid Contents Of Ogiri From Castor Oil Bean Seeds. Malaysian Journal Of Microbiology 9(2): 201-212

9.Ojinnaka, M.C., Ojimelukwe, P.C. and Ezeama, C.F (2013). Changes In Enzyme Activities During The Fermentation Of Castor Oil Bean Seeds Using B. Subtilis As Monoculture Starter. African Journal of Food Science and Technology 4(5):122 – 128

10.Ojinnaka, M.C. and Ojimelukwe, P.C. (2013). Study Of The Volatile Compounds And Amino Acid Profile In Bacillus Fermented Castor Oil Bean Condiment. Journal Of Food Research 2(1): 191-203