Ositadinma Ugbogu

Ositadinma Ugbogu

Professor
Department of Microbiology


Highest Degree
Ph.D. in Microbiology and Environment from Abia State University, Nigeria

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Biography

Osita graduated from the Department of Microbiology with a Second Class Upper Division in 1998 and started his career as a Graduate Assistant in Microbiology at Abia State University and currently serves as a Professor of Microbiology and doubles as Director, Institute for Computer Studies at Abia State University. He was part of a team that pioneered the take-off of Federal University, Wukari Taraba State where he served as Head, Department of Microbiology for four Consecutive sessions and produced the first set of Microbiology Graduates, before then he assisted with the take-off of RHEMA University Aba. He is widely published in International and local journals. He is a very active member of the Nigerian Society for Microbiology and have served the society at the National level as Financial Secretary, Internal Auditor, Business Manager and Bacteriology Representative. In addition he chaired the Students membership and Brand and Royalties Committees. Osita currently focuses his research on indigenous food fermentations, wine production from local fruits and bio deterioration of urban ecosystems.

Area of Interest:

Microbiology
100%

Selected Publications

  1. Ugbogu, E.A., O. Emmanuel, V.C. Ude, S.N. Ijiomah, O.C. Ugbogu and E.I. Akubugwo, 2020. Nutritional composition and toxicity profile of Cantharellus species (purple mushroom) in rats. Sci. Afr., 10.1016/j.sciaf.2020.e00375.
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  2. Ogodo, A.C., O.C. Ugbogu, R.A. Onyeagba and H.C. Okereke, 2019. Microbiological quality, proximate composition and in-vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia. Chem. Biol. Technol. Agric., Vol. 6. 10.1186/s40538-019-0145-4.
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  3. Orji, F.A., O.C. Ugbogu, E.A. Ugbogu, A. Barbabosa-Pliego, J.C. Monroy, M.M.M.Y. Elghandour and A.Z.M. Salem, 2018. Pathogenic flora composition and overview of the trends used for bacterial pathogenicity identifications. Microb. Pathog., 121: 139-146.
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  4. Ogodo, A.C., O.C. Ugbogu, R.A. Onyeagba and H.C. Okereke, 2018. Proximate composition and in-vitro starch/protein digestibility of bambara groundnut flour fermented with Lactic Acid Bacteria (LAB)-consortium isolated from cereals. Fermentation Technol., Vol. 7. 10.4172/2167-7972.1000148.
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  5. Ogodo, A.C., O.C. Ugbogu, R.A. Onyeagba and H.C. Okereke, 2018. Change in microbial ecology of bambara flour by lactic acid bacteria consortium during fermentation and its effect on anti-nutritional factors. J. Applied Sci., 18: 71-78.
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  6. Ogodo, A.C., O.C. Ugbogu, R.A. Onyeagba and H.C. Okereke, 2018. In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with Lactic Acid Bacteria (LAB) consortia. Agric. Nat. Resour., 52: 503-509.
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  7. Ogodo, A.C., O.C. Ugbogu, D.I. Agwaranze and N.G. Ezeonu, 2018. Production and Evaluation of fruit wine from Mangifera indica (cv. peter). Applied Microbiol.: Open Access., Vol. 4. 10.4172/2471-9315.1000144.
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  8. Ogodo, A.C., O.C. Ugbogu and R.A. Onyeagba, 2018. Variations in the functional properties of soybean flour fermented with Lactic Acid Bacteria (LAB)-consortium. Applied Microbiol. Open Access., Vol. 4. 10.4172/2471-9315.1000141.
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