Mrs. Ijeoma Lawretta Princewill-Ogbonna

Mrs. Ijeoma Lawretta Princewill-Ogbonna

princewil-ogbonnal.ijeoma@mouau.edu.ng
Lecturer I
Room 246 – CAFST Complex
WORKING EXPERIENCE
•Lecturer I – Department of Food Science and Technology. Michael Okpara University of Agriculture, Umudike (2015-till date).

•Lecturer II – Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (2012-2015).

•Assistant Lecturer – Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (2009-2012).

•Graduate Assistant – Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (2006-2009).

•Member, CAFST College Board
•Member, FST Departmental Board
•Department Result Collation Officer for 200 level (2014-Till Date)
•Supervision of Undergraduate Student’s Research Work (Project)
M.Sc., Food Chemistry (2009) – MOUAU
B.Sc., Food Science and Technology (2004) – MOUAU
Nigerian Institute of Food Science and Technology (NIFST)
Member, International Food Technology (IFT)
Food Chemistry
Food Safety
Food Biotechnology
Product Development
Food Safety, Biotechnology and Toxicology
FST 312
FST 314
FST 323
FST 415
FST 513
FST 525
 
Princewill-Ogbonna, I.L & Ezembaukwu, N.C (2015), Effect of various processing methods on the pasting and functional properties of aerial yam (Discorea bulbifera) Flour. British Journal of Applied Science and Technology, 9(5):517-526.
Princewill-Ogbonna , I.L. & Adikwu, U.E. (2015), Levels of polycyclic aromatic hydrocarbons in edible vegetable oil sold in Umuahia main market, Nigeria. Journal of Environmental, Toxicology and Food Technology, 9(5):87-92.
Princewill-Ogbonna , I.L. & Ibeji, C.C. (2015), Comparative study on nutritional and anti-nutritional composition of three cultivars (red. green and yellow) of aerial yam (Discorea bulbifera). Journal of Environmental, Toxicology and Food Technology, 9(5):79-86.
Princewill-Ogbonna , I.L., Abagha, O.J. & Ijeoma, S.N. (2015)., Haematological and histopathological parameters of rat fed with aerial yam (Discorea bulbifera). Comprehensive Journal of Food Science and Technology Research, 2(2):09-16.
Princewill-Ogbonna , I.L.  & Donatus, E. I. (2015)., Effect of various methods of singeing on the heavy  metal, proximate and sensory properties of singed cowhide (Ponmo). Archives of Applied Science Research, 7(4):44-50.
Princewill-Ogbonna , I.L. and  Nwaocha K.B. (2015)., Determination of polycyclic aromatic hydrocarbons on singed cowhide (Punmo) and charcoal grilled meat (Suya). Archives of Applied Science Research, 7(4):1-6.
Princewill-Ogbonna , I.L. (2015)., Proximate and anti-nutritional studies of two varieties of germinated acha seed (Digitaria exilis). The International Journal of Science and Technoledge, 3(4):213-218.
Princewill-Ogbonna , I.L. and Ojimelukwe, P.C. (2014)., Bacteriocin from lactic acid bacteria inhibits food borne pathogens. Journal of Environmental, Toxicology and Food Technology, 8(1):50-56.
M. A. Odenigbo, V. U. Asumugha, S. Ubbor, C. Nwauzor,A. C. Otuonye, B. I. Offia-Olua, I. L. Princewill-Ogbonna, O. C. Nzeagwu, H. N. Henry-Uneze, J. U. Anyika, P. Ukaegbu, A. S. Umeh and G. O. Anozie (2013)., Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana. . British Journal of Applied Science and Technology 3(4): 1035-1043
Okoro I.A, Ojimelukwe P.C., Ekwenye U.N, Akarue,B , Princewill-Ogbonna, I.L and Offia-Olua, B. (2011)., Comparative evaluation of bacteriocin producing characteristics of lactic acid bacteria from selected traditional fermented foods. Continental J. Food Science and Technology, 5 (1): 1 – 5.
Princewill-Ogbonna, I.L. & Ogbonna, P.C. (2011)., Heavy metal content in soil and medicinal plants in high traffic urban area. Pakistan Journal of Nutrition, 10:618-624 (Pakistan).
Princewill-Ogbonna, I.L. (2013). Phenotypic identification of Lactic Acid Bacteria isolated from milk (nono), maize and sorghum (ogi) and soybean. Proceeding of the early career researchers in the food sector event, Painters Hall, London,UK, 23rd May 2013.
Princewill-Ogbonna, I.L., Ojimelukwe, P.C., Okoro, P.C., Oke, A.I., Ekwenye, U.K., Offia-Olua, B. (2010). Accelerated lactic acid fermentation of “ogi”using Lactobacillus plantarum. 34th Annual Conference of Nigerian Institute of Food Science and Technology, Port Harcourt, Nigeria, pp315-316.
Ogbonna-Princewill, I.L. and Ojimelukwe, P.C. (2008). Development of probiotic soy yoghurt. 5th International Conference on Soybean Processing and Utilization, Bhopal, India, December 10-14th, 2008.
Obetta, I.L. (2006). Factors that affect food consumption habit. 40th Annual Conference of Agricultural Society of Nigeria, Umudike, Abia State, 16-20th, 2006, 476-479.
Princewill-Ogbonna, I.L & Ezembaukwu, N.C (2015). Effect of various processing methods on the pasting and functional properties of aerial yam (Discorea bulbifera) Flour. British Journal of Applied Science and Technology, 9(5):517-526.
Princewill-Ogbonna , I.L. & Adikwu, U.E. (2015). Levels of polycyclic aromatic hydrocarbons in edible vegetable oil sold in Umuahia main market, Nigeria. Journal of Environmental, Toxicology and Food Technology, 9(5):87-92.
Princewill-Ogbonna , I.L. & Ibeji, C.C. (2015). Comparative study on nutritional and anti-nutritional composition of three cultivars (red. green and yellow) of aerial yam (Discorea bulbifera). Journal of Environmental, Toxicology and Food Technology, 9(5):79-86.
Princewill-Ogbonna , I.L., Abagha, O.J. & Ijeoma, S.N. (2015). Haematological and histopathological parameters of rat fed with aerial yam (Discorea bulbifera). Comprehensive Journal of Food Science and Technology Research, 2(2):09-16.
Princewill-Ogbonna , I.L.  & Donatus, E. I. (2015). Effect of various methods of singeing on the heavy  metal, proximate and sensory properties of singed cowhide (Ponmo). Archives of Applied Science Research, 7(4):44-50.
Princewill-Ogbonna , I.L. and  Nwaocha K.B. (2015). Determination of polycyclic aromatic hydrocarbons on singed cowhide (Punmo) and charcoal grilled meat (Suya). Archives of Applied Science Research, 7(4):1-6.
Princewill-Ogbonna , I.L. (2015). Proximate and anti-nutritional studies of two varieties of germinated acha seed (Digitaria exilis). The International Journal of Science and Technoledge, 3(4):213-218.
Princewill-Ogbonna , I.L. and Ojimelukwe, P.C. (2014). Bacteriocin from lactic acid bacteria inhibits food borne pathogens. Journal of Environmental, Toxicology and Food Technology, 8(1):50-56.
M. A. Odenigbo, V. U. Asumugha, S. Ubbor, C. Nwauzor,A. C. Otuonye, B. I. Offia-Olua, I. L. Princewill-Ogbonna, O. C. Nzeagwu, H. N. Henry-Uneze, J. U. Anyika, P. Ukaegbu, A. S. Umeh and G. O. Anozie (2013). Proximate Composition and Consumption Pattern of Plantain and Cooking-Banana. . British Journal of Applied Science and Technology 3(4): 1035-1043
Okoro I.A, Ojimelukwe P.C., Ekwenye U.N, Akarue,B , Princewill-Ogbonna, I.L and Offia-Olua, B. (2011). Comparative evaluation of bacteriocin producing characteristics of lactic acid bacteria from selected traditional fermented foods. Continental J. Food Science and Technology, 5 (1): 1 – 5.
Princewill-Ogbonna, I.L. & Ogbonna, P.C. (2011). Heavy metal content in soil and medicinal plants in high traffic urban area. Pakistan Journal of Nutrition, 10:618-624 (Pakistan).
Princewill-Ogbonna, I.L. (2013). Phenotypic identification of Lactic Acid Bacteria isolated from milk (nono), maize and sorghum (ogi) and soybean. Proceeding of the early career researchers in the food sector event, Painters Hall, London,UK, 23rd May 2013.
Princewill-Ogbonna, I.L., Ojimelukwe, P.C., Okoro, P.C., Oke, A.I., Ekwenye, U.K., Offia-Olua, B. (2010). Accelerated lactic acid fermentation of “ogi”using Lactobacillus plantarum. 34th Annual Conference of Nigerian Institute of Food Science and Technology, Port Harcourt, Nigeria, pp315-316.
Ogbonna-Princewill, I.L. and Ojimelukwe, P.C. (2008). Development of probiotic soy yoghurt. 5th International Conference on Soybean Processing and Utilization, Bhopal, India, December 10-14th, 2008.
Agwo, O. E., Princewill-Ogbonna, I. L., Obasi, N. E., Adinnu, C. M. (2020). Effect of corn starch, cassava starch and potato starch stabilizers on the proximate properties of soy yoghurt. 2020 NIFST Book of Abstracts.
Obetta, I.L. (2006). Factors that affect food consumption habit. 40th Annual Conference of Agricultural Society of Nigeria, Umudike, Abia State, 16-20th, 2006, 476-479.