Dr. Maureen Theodore C. Ojinnaka

Lecturer
Michael Okpara University Of Agriculture, Nigeria

Highest Degree
Ph.D. in Food Sciences from Michael Okpara University of Agriculture, Nigeria

My URL
https://livedna.org/234.30608

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Area of Interest:

Food Science and Technology
Food Chemistry
Biotechnology
Processing
Food Preservation

Selected Publications

  1. Ojinnaka, M.C., P.I. Okolie and B.A. Idorenyin, 2019. Quality assessment of biscuits produced from wheat-aerial yam-plantain flour blends. Int. J. Food Sci. Nutr., 4: 97-101.

  2. Ojinnaka, M.C., N.E. Obasi and J.K. Owuala, 2018. Partial replacement of wheat flour with mushroom (Pleurotus tuberregium) powder and cocoyam (Colocasia esculenta) flour in the production of cookies. Niger. Agric. J., 49: 46-54.
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  3. Ojinnaka, M.C., J.P. Anankware, D.M. Shadrack and S. Okereke, 2018. Production and quality characteristics of African yam bean-wheat cake enriched with edible palm weevil (Rhynchophorus phoenicis Fabricius). Int. J. Agric. Res. Rev., 6: 2360-7971.

  4. Ojinnaka, M.C., H.O. Okudu, L.I. Ezenwa and B.A. Eleh, 2018. Utilization of wheat flour and mushroom (Pleurotus tuberregium) powder in production of cake. Niger. J. Nutr. Sci., 39: 50-58.
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  5. Ojinnaka, M.C., D.M. Shadrack, J.P. Anankware and V.N. Odinkemere-Davidson, 2018. Formulation, proximate composition and quality evaluation of cocoyam-wheat cake enriched with edible palm larvae (Rhynchophorus phoenicis). Acta Scient. Nutr. Health, 2: 19-25.
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  6. Okudu, H.O., E.J. Umoh, M.C. Ojinnaka and O.F. Chianakwalam, 2017. Nutritional, functional and sensory attributes of jam from velvet tamarind pulp. Afr. J. Food Sci., 11: 44-49.
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  7. Okudu, H.O. and M.C. Ojinnaka, 2017. Effect of soaking time on the nutrient and antinutrient composition of bambara groundnut seeds (Vigna subterranean). Afr. J. Food Sci. Technol., 8: 25-29.

  8. Ojinnaka, M.C., H. Okudu and F. Uzosike, 2017. Nutrient composition and functional properties of major cultivars of aerial yam (Dioscorea bulbifera) in Nigeria. Food Sci. Qual. Manage., 62: 10-16.
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  9. Okudu, H., M.C. Ojinnaka and C. Iloh, 2016. Chemical and sensory properties of milk developed from two varieties of bambara groundnut (Vigna subterranean). J. Biol. Sci. Bioconserv., 8: 1-13.

  10. Ojinnaka, M.C., T.C. Emeh and S.U. Okorie, 2016. Evaluation of the quality of composite maize-wheat chinchin enriched with Rhynchophorous phoenicis. J. Food Res., 5: 26-35.

  11. Ojinnaka, M.C., S.C. Ubbor, H. Okudu and U. Uga, 2016. Volatile compound analysis of the leaves and seeds of Piper guineense using Gas Chromatography-Mass Spectrometry (GC-MS). Afr. J. Food Sci., 10: 327-332.
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  12. Ojinnaka, M.C., N.E. Odimegwu and R. Ilechukwu, 2016. Functional properties of flour and starch from two cultivars of aerial yam (Dioscorea bulbifera) in South East Nigeria. J. Agric. Vet. Sci., 9: 22-25.
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  13. Ojinnaka, M.C., L.I. Ezenwa and N. Igwe, 2016. Effect of processing methods on the nutrient composition of three bitter leaf cultivars. Niger. J. Agric. Food Environ., 12: 155-161.

  14. Ojinnaka, M.C., E.N. Odimegwu and F.E. Chidiebere, 2016. Comaparative study of the nutrient and anti nutrient composition of the seeds and leaves of Uziza (Piper guineense). J. Environ. Sci. Toxicol. Food Technol., 10: 42-48.

  15. Ojinnaka, M.C., A. Ihemeje and C.O. Ugorji, 2016. Quality evaluation of cookies produced from African breadfruit, wheat and pigeon pea flour blends. Am. J. Food Nutr., 3: 101-106.
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  16. Ojinnaka, M.C., N. Ukah and S.U. Okorie, 2015. Production and quality evaluation of wheat cookies enriched with edible African termites (Macrotermes Nigeriensis). J. Biol. Sci. Bioconserv., 7: 55-74.

  17. Ojinnaka, M.C. and C.C. Nnorom, 2015. Quality evaluation of wheat-cocoyam-soybean cookies. Niger. J. Agric. Food Environ., 11: 123-129.

  18. Okorie, S.U., A. Ihemeje, M.C. Ojinnaka and C.C. Ekwe, 2013. Soaking and boiling effects on the proximate composition and functional properties of Ukpo (Mucuna flagellipes), Egusi (Colocynthis citrullus) and Ogbono (Irvingia gabonesis). Acad. Res. Int., 4: 51-57.
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  19. Ojinnaka, M.C., P.C. Ojimelukwe and C.F. Ezeama, 2013. Microbial and enzymatic changes associated with the production of ogiri from castor oil bean using B. subtilis as starter culture. Sky J. Food Sci., 2: 10-18.

  20. Ojinnaka, M.C., P.C. Ojimelukwe and C.F. Ezeama, 2013. Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds. Malaysian J. Microbiol., 9: 201-212.

  21. Ojinnaka, M.C., P.C. Ojimelukwe and C.F. Ezeama, 2013. Changes in enzyme activities during the fermentation of castor oil bean seeds using B. subtilis as monoculture starter. Afr. J. Food Sci. Technol., 4: 122-128.

  22. Ojinnaka, M.C., M.U. Ofoelo and L.I. Ezenwa, 2013. Nutritional evaluation of wheat cakes enriched with edible African termites (Macrotermes Nigeriensis). J. Trop. Agric. Food Environ. Extension, 12: 35-42.
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  23. Ojinnaka, M.C., F.A. Anyanwu and A. Ihemeje, 2013. Nutritional evaluation of cookies produced from African breadfruit (Treculia Africana) starch and wheat flour. Int. J. Agric. Food Sci., 3: 95-99.
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  24. Ojinnaka, M.C., C.S. Ebinyasi, A. Ihemeje and S.U. Okorie, 2013. Nutritional evaluation of complementary food gruels formulated from blends of soybean flour and ginger modified cocoyam starch. Adv. J. Food Sci. Technol., 10: 1325-1330.
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  25. Ojinnaka, M.C., 2013. A study on the physicochemical properties of Bacillus fermented castor oil bean condiment. Acad. Res. Int., 4: 104-114.
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  26. Ojinnaka, M.C. and P.C. Ojimelukwe, 2013. Study of the volatile compounds and amino acid profile in Bacillus fermented castor oil bean condiment. J. Food Res., 2: 191-203.

  27. Ojinnaka, M.C. and P.C. Ojimelukwe, 2013. An assessment of the microbial and amino acid contents of Ogiri produced by fermenting oil bean seeds of Ricinus communis. Am. J. Food Nutr., 3: 155-161.
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  28. Ojinnaka, M.C. and F.U. Agubolum, 2013. Nutritional and sensory properties of cashew nut-wheat based cookies. Am. J. Food Nutr., 3: 127-134.
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  29. Ojinnaka, M.C. and C.R. Abajue, 2013. Nutritional quality of weaning food mix produced from bambara groundnut flour and cocoyam starch. J. Med. Biol. Sci., 3: 69-81.

  30. Ihemeje, A., M.C. Ojinnaka, K.C. Obi and C.C. Ekwe, 2013. Biochemical evaluation of pepper fruit (Dennettia tripetala) and its use as substitute for ginger in zobo drink production. Acad. Res. Int., 4: 513-521.
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  31. Ojinnaka, M.C. and P.C. Ojimelukwe, 2012. Effect of salt and lime on Bacillus fermented castor oil bean condiment. Global Res. J. Agric. Biol. Sci., 3: 381-389.

  32. Ojinnaka, M.C., 2011. The food industry in Nigeria: Development and quality assurance. Pak. J. Nutr., 10: 589-593.
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  33. Ojinnaka, M.C. and G.I. Onwuka, 2011. Organoleptic assessment of the performance of some cultivars of Ipomoea batatas in the development of selected snack products. Pak. J. Nutr., 10: 935-939.
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  34. Ojimelukwe, P.C., A. Okechi and M.C. Ojinnaka, 2011. Physicochemical characteristics of fermenting castor seeds containing lime and NaCl as additives. Afr. J. Food Sci., 5: 754-760.

  35. Ojinaka, M.C., E.N.T. Akobundu and M.O. Iwe, 2009. Cocoyam starch modification effects on functional, sensory and cookies qualities. Pak. J. Nutr., 8: 558-567.
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Member since October, 2019