Dr. Chinma Chiemela  Enyinnaya

Dr. Chinma Chiemela Enyinnaya

Staff Scientist
Federal University of Technology, Nigeria


Highest Degree
Ph.D. in Food Science and Technology from University of Agriculture, Nigeria

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Biography

Dr. Chiemela Enyinnaya Chinma completed his PhD in Food sciences and Technology from University of Agriculture Makurdi. He is currently the employer of Federal University of Technology Minna Nigeria as Senior Lecturer. He also spent some years as National Youth service/food and beverages Supervisor, Lecturer I & II and Postdoctoral Researchers. He has supervised over seventy undergraduate students and presently supervising one Masters and three Doctorate degree students. He has published 19 international and 10 national research articles and journals, 02 international and 08 national conference proceedings. He is serving as an editor/editorial, associate, managing and technical board member and as well as reviewer of many journals. He has received the number of awards and achievements in different categories. He has also involvement in national and international linkages such as collaborative and postdoctoral researchers in different organizations. Presently he is engaged in few research projects /thesis.

Area of Interest:

Animal and Veterinary Sciences
100%
Animal Nutrition
62%
Food Preservation
90%
Food Processing
75%
Quality Control
55%

Education

2006

Ph.D.

University of Agriculture, Nigeria

Food Science and Technology

Selected Publications

  1. Lasekan, O. C. Chiemela, B. Ossai and N.M, Adzahan, 2011. Effect of different pineapple juice preparations on the microstructure, staling and textural properties of wheat bread. J. Food Process Eng., 34: 1449-1463.
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  2. Chinma, C.E., S. James, H. Imam, O.B.Ocheme and J.C. Anuonye, 2011. Biscuit making potentials of tigernut (Cyperus esculentus) and pigeon pea (Cajanus cajan) flour blends. Nigerian J. Nutr. Sci., 32: 55-62.

  3. Chinma, C.E., C.C. Ariahu and J.O. Abu, 2011. Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. J. Food Sci. Technol., 10.1007/s13197-011-0451-8.
    CrossRef  |  

  4. Ariahu, C., D. Abashi and C.E. Chinma, 2011. Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves. J. Food Sci. Technol., 48: 454-459.
    CrossRef  |  

  5. Abu, J.O., C.E. Chinma, J. Samaila and E. Okeleke, 2011. Quality evaluation of stiff porridges prepared from Irish potato (Solamum tuberosum) and pigeon pea (Cajanus cajan) starch blends. J. Food Sci. Technol., 10.1007/s13197-011-0287-2.
    CrossRef  |  

  6. Chinma, C.E., J.O. Abu, S. James and M. Jibrin, 2010. Staling of cakes processed from wheat-tigernut (Cyperus esculentus) flour blends. Nigerian Food J., 28: 98-106.
    Direct Link  |  

  7. Chinma, C.E., J.O. Abu and Y.A. Abubakar, 2010. Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake. Int. J. Food Sci. Technol., 45: 1746-1752.
    CrossRef  |  Direct Link  |  

  8. Chinma, C.E., J.O. Abu and J.A. Ojo, 2010. Chemical, functional and pasting properties of starches from brown and yellow tigernuts (Cyperus esculentus). Nigerian Food J., 28: 1-13.

  9. Chinma, C.E., E.K. Ingbian, M.A. Akpapunam and D.I. Gernah, 2010. Storage stability of fried cassava balls (Akara- akpu) supplemented with melon and soybean flours. J. Food Process. Preserv., 34: 265-274.
    CrossRef  |  

  10. Yusuf, P., M.A. Igyor and C.E. Chinma, 2009. Predictive shelf-life determination of soybean supplemented fermented powered fura. Proceedings of the 33rd Nigerian Institute of Food Science and Technology Conference, October 12-16, 2009, Yola-Nigeria, pp: 133-134.

  11. Chinma, C.E., C.C. Ariahu, J.S. Alakali, N.N. Nkpa and O.O. Oloyede, 2009. Biodegradable food packaging: An alternative for Nigerian food industries. Proceedings of the 33rd Nigerian Institute of Food Science and Technology Conference, October 12-16, 2009, Yola-Nigeria, pp: 292-293.

  12. Chinma, C.E., A.O. Adewuyi and J.O. Abu, 2009. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Res. Int., 42: 1004-1009.
    CrossRef  |  

  13. Ocheme, O.B. and C.E. Chinma, 2008. Effects of soaking and germination on some physicochemical properties of millet flour for porridge production. J. Food Technol., 6: 185-188.
    Direct Link  |  

  14. Igyor, M.A., E.M. Akpagheer and C.E. Chinma, 2008. Effect of defatted sesame kernel flour supplementation on the quality attributes of bread. Proceedings of the 32nd Nigerian Institute of Food Science and Technology Conference, October 13-17, 2008, Ogbomosho-Nigeria, pp: 349-350.

  15. Chinma, C.E., I.C. Alemede and I.G. Emelife, 2008. Physiochemical and functional properties of some Nigerian cowpea varieties. Pak. J. Nutr., 7: 186-190.
    Direct Link  |  

  16. Chinma, C.E. and M.A. Igyor, 2008. Starch gelatinization, total bacterial counts and sensory evaluation of deep fried cassava balls (Akara-Akpu). Am. J. Food Technol., 3: 257-263.
    CrossRef  |  Direct Link  |  

  17. Ocheme, O.B., M.N. Akpu and C.E. Chinma, 2007. Effect of weevil infestation on the proximate composition of cowpea. Proceedings of the 31st Nigerian Institute of Food Science and Technology Conference, October 23, 2007, Abuja-Nigeria, pp: 271-272.

  18. Gernah, D.I. and C.E. Chinma, 2007. Breadmaking potentials of cassava-maize-soyabean flour blends. J. Sustainable Agric. Environ., 8: 196-206.

  19. Chinma, C.E., E.K. Ingbian and O.B. Ocheme, 2007. Functional properties of cassava defatted melon composite flour. Proceedings of the 31st Nigerian Institute of Food Science and Technology Conference, October 23, 2007, Abuja-Nigeria, pp: 269-270.

  20. Chinma, C.E., E.K. Ingbian and M. Akpapunam, 2007. Processing and acceptability of fried cassava balls (Akara-akpu) supplemented with melon and soyabean flours. J. Food Process Preserv., 31: 143-156.
    Direct Link  |  

  21. Chinma, C.E. and O.B. Ocheme, 2007. Effect of simple wetting method for cyanide reduction on the physicochemical properties of cassava flour. Proceedings of the 31st Nigerian Institute of Food Science and Technology Conference, October 23, 2007, Abuja-Nigeria, pp: 271-272.

  22. Chinma, C.E. and M.A. Igyor, 2007. Micronutrients and anti-nutritional contents of selected tropical vegetables grown in South East, Nigeria. Nig. Food J., 25: 111-116.
    Direct Link  |  

  23. Chinma, C.E. and D.I. Gernah, 2007. Physicochemical and sensory properties of cookies produced from cassava/soyabean/mango composite flours. J. Food Technol., 5: 256-260.
    Direct Link  |  

  24. Badifu, G.I.O., C.E. Chinma, Y.I. Ajayi and A.F. Ogori, 2005. Influence of mango mescocarp flour supplementation to micronutrient, physical and organoleptic qualities of wheat-based bread. Nigerian Food J., 23: 59-67.