Mr. Adindu Linus-Chibuezeh

Mr. Adindu Linus-Chibuezeh

linus-chibuezeh.adindu@mouau.edu.ng 
Assistant Lecturer
Room 211B – CAFST Complex
“MR ADINDU LINUS-CHIBUEZEH IS A LECTURER, COURSE/ACADEMIC ADVISER, RESEARCHER WHO IS ACTIVELY INVOLVED IN CARRYING OUT ACADEMIC ACTIVITIES IN THE DEPT OF FOOD SCIENCE AND TECHNOLOGY. HE ALSO ENJOYS GIVING EXPERT ADVISE AND CONSULTANCY IN THE AREA OF FOOD PROCESSING, QUALITY CONTROL, AND CONDUCTING ORGANIZATIONAL PERFORMANCE IMPROVEMENT NEEDS ASSESSMENT (OPINA)”
FSLC (HIGH COURT PRIMARY SCHOOL, OKIGWE, IMO STATE) 1992-1998
SSCE (MARSHALL SECONDARY AND COMMERCIAL COLLEGE, OKIGWE, IMO STATE) 1998-2004
B.SC (ABIA STATE UNIVERSITY UTURU) 2006-2011
M.SC (MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE, ABIA STATE) 2014-2016
Ph.D. (MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE, ABIA STATE, IN VIEW)
MEMBER, NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY
FOOD PROCESSING, FOOD ENGINEERING, FOOD TECHNOLOGY
SORPTION ISOTHERM, CHARACTERIZATION AND THERMODYNAMIC PROPERTIES OF LOCAL FOOD MATERIALS, IMPROVING NUTRITIVE COMPOSITION OF LOCAL AND LESSER KNOWN FOODS
FST 411 (FOOD PROCESS PLANT DESIGN), FST 311 (FOOD PROESS ENGINEERING), FST 313 (HUMAN NUTRITION), FST 321 (FUNDAMENTALS OF FOOD PROCESSING), FST 323 (FOOD PLANT SANITATION)
 
Projects
1. Effects of Different Pectin Sources on Some Quality Parameters of Watermelon (Citrullus lanatus) Jelly. Linus-Chibuezeh, A. (2011). Undergraduate project submitted to Department of Food Scince and Technology, Abia State University Uturu (Umuahia campus).
2. Effects of High Quality Cassava Flour (HQCF) on the Nutritional Quality of Wheat-Cassava Bread – A Response Surface Analysis (2016). Linus-Chibuezeh, A.
M.Sc. Thesis submitted to the Post Graduate School, Michael Okpara University of Agriculture, Umudike, Abia State.
Journal Articles
1. Effects of Different Pectin Sources on Some Quality Parameters of Watermelon (Citrullus lanatus) Jelly. Linus-Chibuezeh, A. Okoye, CJ., Okorie O and Kalu, S. (2017). Journal of Medical and Applied Biosciences, 9(1):1-18
2. Bread from cassava-wheat composite flours:  I. Effect of cassava varieties, flour composite and improvers on the physical and sensory properties of bread loaves. Iwe. MO. Linus-Chibuezeh, A, M. Ngadi, V. U. Asumugha and N. E. Obasi (2017). Imperial Journal of Interdisciplinary Research (IJIR) 3(9): 651-664 http://www.onlinejournal.in
3. Evaluation of Some Physicochemical and Pasting Properties of Three Improved Cassava Varieties Available in the Southeast of Nigeria. Linus-Chibuezeh, A, M. O. Iwe, M. Ngadi, V. U. Asumugha and N. E. Obasi (2017). Imperial Journal of Interdisciplinary Research (IJIR) 3, (9): 641-650 http://www.onlinejournal.in
4. Development and evaluation of a non-dairy probiotic beverage from brown rice (Oryza sativia). Ndife, J., Linus-Chibuezeh, A., Ezeocha, V. C. and Ojinnaka, M. C. (2019).  Journal of Food Processing and Technology, 10(9): 1-5
5. Determination of Heavy Metals in Some Fruits and Vegetables from Selected Market’s in Anambra State. Chinazo Amala Ezeilo, Sylvia Ifeyinwa Okonkwo, Chinedu Chibuzor Onuorah, Adindu Linus-Chibuezeh and Nkiru Eunice Ugwunnadi (2020). Acta Scientific Nutritional Health, 4(4): 163-171. https://www.actascientific.com/
6. Assessment of Imitation Milk from Sprouted Soybean (Glycine max) and Boiled African Breadfruit Seeds (Treculia africana) Milk Blends. Okwunodulu, Nwazulu Innocent, Chikezie, Oluchi Stella, and Linus-Chibuezeh, Adindu (2020). Journal of Food Stability, 3 (2): 70-89
7. Comparative evaluation of enriched biscuits from made from selected cereals and groundnut (Arachis hypogaea) composite flours. Ndife Joel, Linus-Chibuezeh Adindu, Alozie Elise, Olaoye A. Olusegun (2020). Nigerian Journal of Agriculture, Food and Environment 16(2):140-151
8. Production and comparative quality evaluation of chin-chin from maize, soybean and orange fleshed sweet potato flour blends. Ndife, J., Abasiekong, K. S., Nweke, B., Linus-Chibuezeh, A., and Ezeocha, V. C. (2020). FUDMA Journal of Sciences (FJS) 4(2): 300-307
9. Development and quality evaluation of enriched chin-chin snacks from flour blends of maize (Zea mays), soybean (Glycine max) and Groundnut (Arachi hypogaea). Joel Ndife, Adindu Linus-Chibuezeh, Olusegun A. Olaoye, I. L. Ogbonna-Prinewill (2020).  [Journal of Sustainable Agriculture and Environment 2(1):1-22
10. Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana). Innocent Okwunodulu, Stella Chikezie, Adindu Linus-Chibuezeh and  Solomon Abasiekong (2021). Croatian Journal of Food Science and Technology, 13(1): 78-89
Conference Papers
1. Ndife J., Onwuka, G.I, Onwuzuruike, A. and Linus-Chibuezeh, A (2019). Physico-chemical properties and nutraceutical potential of selected industrial fruit wastes. 43rd Annual Conference of the Nigerian Institute of Food Science and Technology holding in Awka, Anambra State between 14th and 18th October, 2019. Conference Theme: “Traditional Food Processing: Prospects and Challenges”. Pp 223-224
2. Iwe, M. O., Anya, P. C and Linus-Chibuezeh, A. (2019). Sensory preferences of food ash (ncha ighu) by a three component simplex lattice analysis. 43rd Annual Conference of the Nigerian Institute of Food Science and Technology holding in Awka, Anambra State between 14th and 18th October, 2019. Conference Theme: “Traditional Food Processing: Prospects and Challenges”. Pp 263-264
3. Awa, Ezinne I., Linus-Chibuezeh, Adindu*, and Ike, Chidiamara O. (2020). Effect of different drying methods on the microbial load of some cassava genotypes. Proceedings of the 44th NIFST conference and annual general meeting 2020. Conference theme “Agro and Food-Processing for wealth creation – The Nigerian Experience pp 243- 244