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Member Profile

Membership type: full

Ngozika Onuegbu

Country of origin: Nigeria Currently in: Nigeria, Owerri General field of specialization: Agricultural Sciences
Academic Background


2004 Doctorate Agricultural Sciences
1991 Master Agricultural Sciences
1987 Undergraduate Agricultural Sciences
Research and Profession

Current Research Activities

Agricultural Sciences

Is studying the most appropriate methods for the handling of fresh farm produce in Nigeria in order to minimise post harvest losses. Also interested in the rediscovery of the usefulness of indigenous foods especially the lesser known food varieties.

Publications resulting from Research: 

1. Onuegbu, N.C. (1997): The effects of malnutrition on brain development among children. Journal of Review in physical, Health Education and Recreation (JRPHER) 3 (1) 58-65
2. Onuegbu, N.C. (1998): The effects of processing on haemmaglutinating activity of Lima bean (Phaseolous lunatus.) Journal or Review in physical Health Education and Recreation (JRPHER) 4 (1) 79-84
3 Onuegbu, N.C. (2001): The role of women towards providing adequate nutrition in the rural community Occupation and Training1 (1) 37-43
4 Onyemaobi G.A and Onuegbu N.C. (2000): Highlights on Vitamin A deficiency in Southern Nigeria. African Journal of Science and Technology 1 (2) 170-174.
5 Onuegbu N.C and Onyemaobi G.A (2001): Vitamin A deficiency in Nigeria. Journal of Sustainable Tropical Agricultural Research 2, 84-92.
6 Ubbaonu, C.N, Onuegbu, N.C., Banigo E.O.I. & Uzomah, A. (2003): Physico-chemical changes in Ubene (Maesobotrya barteri) berries during fruit development. Nigeria Food Journal 21, 151-154
7 Ubbaonu, C.N, Onuegbu, N.C., Banigo E.O.I. & Uzomah, A.(2005): Physico-chemical changes in velvet tamarind (Diallium guinenesse Wild) during fruit development and Ripening. . Nigeria Food Journal 23, 133-138
8 Onyeka E.U., Onuegbu N.C., Onuoha N.U. and Ochonogor F.(2005): Effect of Extraction pretreatment on the Composition and Characteristics of seed and pulp Oil of African Black Pear (Dacryodesedulis Nigerian Food Journal 23, 13-20.Nigerian Food Journal 23, 13-20.
9 Onuegbu, N.C. (2006): Total Cyanogen content of Garri from South-Eastern Nigeria.Cassava Cyanide Disease Network (CCDN) News (8) P2-3.
10 Onuegbu, N.C. (2007): Some properties of market samples of Garri from Owerri Nigerian Journal of Nutritional Science 28(2) 177-180
11 Onuegbu N.C.,Onyeka E.U. and Agbayi (2007): Evaluation for the potentials of African pear pulp and pulp oil in bread manufacture. Nigerian Food Journal 25(2):171-175.
12 Onuegbu N.C. and Ihediohanma N.C. (2008): Some proximate analysis of African pear (Dacryodes edulis).Journal of Applied Science and Environmental Management.12(1):83-85.
13 Ihediohanma, N.C., Duruna, A.I. and Onuegbu, N.C.(2009): Functional properties and performance of alum treated African breadfruit (Treculia africana) as a composite flour in cake production Nigerian Food Journal 27(2) 159-167
14 Nwosuagwu, U.H., Onuegbu, N.C. and Nkwoala, C (2009): The chemical properties of African pear pulp at different stages of development International NGO Journal 9 Pp380-385
15 Nwosu, J.N., Onuegbu, N.C., Kabuo, N.O. and Okeke M.O.(2010): The effect of steeping with chemicals (alum and trona) on the proximate and functional Properties of Pigeon pea (Cajanuscajan) flour. Pakistan Journal of Nutrition 9(8):962-968.
16 Onuegbu, N.C., Iwuoha, C.I., Owuamanam, C.I. and Ihadiohanma N.C. (2011): Effect of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three-leaved yam (Dioscorea dumetorum) tubers. AfricanJournal of Food Science 5(1):1-5
17 Onuegbu N.C., Adedokun, I.I., Kabuo, N.O. and Nwosu J.N. (2011): Amino acid profile and micronutrient composition of African pear (Dacrodesedulis) pulp. Pakistan Journal of Nutrition. 10(6):555-557
18 Adedokun I.I. and Onuegbu N.C. (2011): The physical properties of pulp and chemical characteristics of edible oil extracted from pulp of African pear (Dacyodesedulis). Pakistan Journal of Nutrition 10(6): 558-560
19 Nwosu J.N; Ogueke, C.C., Owuamanam, C.I. and Onuegbu N.C. (2011): The effect of storage Conditions on the proximate and rheological properties of soup thickener Brachystegiaenrycoma (Achi). Report and Opinion 3(5):52-58
20 Onuegbu N.C., Ubbaonu C., Ajoku N. and Ihediohanma N.C. (2011); Effect of Developmental Stages on some Maturity Parameters of Plantain. Nature and Science 9(9):68-70
21 Onuegbu N.C., Nwosuagwu U.C., Kabuo N.O., Nwosu J.N. and Ihediohanma N.C. (2011). The Physical Properties of Ube (Dacryodes eclulis) at different Stages of Fruit Development, Nature and Science 9(9): 71-75
22 Onuegbu, N.C., Ihediohanma N.C., Okorafor U.C. and Nwankwere, A. C.(2011): Evaluation of the Potentials of African Pear (Dacryodes edulis) pulp as an ingredient in biscuit-making Nigerian Food Journal 29(1): 78-82
23 Osuji, C.M., Onyeka, E.U., Onuegbu, N.C and Udofia, U.S. (2011): Stability, yield and chemical properties of soymilk whey from sprouted soybeans (Glycine max) of different varieties. Nigerian Food Journal 29(2):78-85
24. Nwosu, J.N., Owuamanam, C.I., Onuegbu N.C., Ogueke, C.C. and Ojukwu M. (2012): The Anti-nutritional properties of African Yam Bean (Sphenostylis stenocarpa) as affected by chemical treatment. International Journal of Life Sciences 1(3): 79-85.
25 Ihediohanma N.C., Onuegbu N.C., Peter-Ikechukwu A.I. and Ojimba N.C. (2012): nSA comparartive study and determination of glycemic index of three yam cultivars (Dioscorea rotundata, D. alata, and D. dumetorum) Pakistan journal of Nutrition 11(6): 547-552
26 Onuegbu, N.C., Nworah, K.O., Essien, P.E., Nwosu, J.N. and Ojukwu, M. (2013): Proximate, functional and anti-nutritional properties of boiled ukpo seed (Mucana flagellipes) flour. International Journal of Life Sciences.Vol 2, No 1.Pp 1– 4.
27 Onuegbu, N.C., Ubbaonu, C.N., Ajoku, N.G., Kabuo, N.O. and Nwosu, J.N. (2013): Effects of pre-peeling treatments on ease of peeling of whole plantain fingers and functional properties of plantain flour. Int. Journal of Environmental Sciences. Vol. 2, No 1, pp 40 – 43.
28 Onuegbu, N.C., Onwuka G.I. and Clifford H. (2013): Development of extraction protocol for phenolic compounds in African pear (Dacryodes edulis) seed. Int. Journal of Biology, Pharmacy and Allied Sciences 2(5):1044-1066.
29 Onwuka G.I., Clifford, H. and Onuegbu N.C. (2013): The evaluation of Extraction efficiencies of different solvent mixtures and extraction procedures on the phenolics in African pear (Dacryodes edulis) pulp. Int. Journal of Biology, Pharmacy and Allied Sciences 2(5):1010-1023.
30 Onuegbu N.C., Kalu H., Ihediohanma N.C. and Bede, N.E.(2013): Effects of Different Pretreatments on the Nutritional and Sensory Qualities of tomato (Lycopersicumesculantum) powder. Int. Journal of Life Sciences. 2(3): 121-123
31 Kabuo N.O., Udeozor, L, O., Onuegbu, N.C., Nwosu, J. N. and Eme, M. U. (2013): Effect of wrapping materials on the proximate composition and organoleptic properties of usu (indigenous meat analogue) produced from big mushroom (Lentinus tuber regium) and melon seed(Colocynthis citrullus L). International Journal of Food and Nutrition Science.2(1):38-46
32. Onuegbu, N.C., Ihediohanma, N.C., Odunze O.F and Ojukwu M (2013): Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky Journal of Food Science. 2(8): 005-013.
33 Nwosu, J. N., Udeozor, L.O., Ogueke, C.C., Onuegbu, N.C., Omeire, G.C. and Egbueri, I.S. (2013); Extraction and Utilization of pectin from purple star apple. (Chrysophyllum delevoji) in Jam Production. Austin Journal of Nutrition and Food Science. 1(1):6
34 Kabuo N.O., Onuegbu, N.C., Nwosu, J.N., Peter-Ikechukwu, A.I., Udeozor, L.O. and Howells-Nworie, I.C. (2014). Effects of Sugars on the Drying Of Some Local Fruits and Their Importance on Baked Products-Bread and Cake IOSR Journal of Environmental Science, Toxicology and Food Technology, (IOSR-JESTFT). 8(1):99-106
35 Nwosu, J.N., Onuegbu, N.C., Ogueke, C.C., Kabuo, N.O. and Omeire, G.C. (2014): Acceptability of moin-moin produced from blends of African yam bean. (Sphenostylis stenocarpa) and cowpea (Vigna ungiculata). Int Jn of current Microbiology and Applied Science. 3(5):996-1004
36 Owuamanan C.I., Iwuoha, C.I., Onuegbu, N.C., Ogueke, C.C. and Nwosu, J.N. (2013): Quality Charcteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as influenced by steeping and boiling in varying concentration of Trona solution over time. American Journal of Food Technology 8(3): 162-172
37 Okafor, D., Ihediohanma, N., Abolude D.S., Onuegbu, N., Osuji, M.M. and Ofoedu, C.E. (2014): Physico-chemical and Sensory Acceptability of soursop (Annona muricata) wine. International Jounal of Life Sciences. 3(4):163-169
38 Bede, E.N., Obi, A.U. and Onuegbu N. (2014): Anti-diabetic ettect of a herbal tea processed from ‘Nchanwu’(Occimum gratissimum) leaves on Alloxan- induced diabetic rats. IOSR Jn of Environmental Science, Toxicology and Food Tech.(IOSR-JESTFT). 8(8);36-40
39 Ihediohanma, N., Okafor, D., Osuagwu, P. and Onuegbu, N. (2014):Proximate composition and carotene content of three cultivars of Xanthosoma sagittifolium. IOSR Jn of Environmental Science, Toxicology and Food Tech.(IOSR-JESTFT). 8(8);17-22
40 Ihediohanma, N., Ojimba N.. Onuegbu, N. and Okafor, D.(2014): A study on the concentration of Tartrazine in plantain chips commonly sold within South-Eastern Nigeria. IOSR Jn of Environmental Science, Toxicology and Food Tech.(IOSR-JESTFT). 8(8);51-57

41. Akajiaku, L O, Nwosu, J.N., Onuegbu, N.C., Njoku N.C. and Egbeneke C.O(2014) Proximate, , Mineral and Anti-nutrient Composition of Processed (Soaked and Roasted) Tamarind (Tamarindus indica) Seed nut Current Research in Nutrition and Food Science Vol. 2(3), 136-145
42. Kabuo, N.O., Onuegbu, N.C., Nwosu, J.N., Peter-Ikechukwu. A.I., Udeozor, L.O., and Howells-Nworie, I.C. (2014): Effects of Sugars on the Drying Of Some Local Fruits and Their Importance on Baked Products-Bread and Cake. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 8, Issue 3 Ver. 1 (April 2014), PP 99-106
43. Ijioma B, C.; Ihediohanma N, C.; Onuegbu N. C. and Okafor D. C.(2015) Nutritional composition and some anti-nutritional factors of three edible mushroom species in south eastern Nigeria. European Journal of Food Science and Technology. Vol.3, No.2, pp.57-63.
44. Onuegbu, N.C., Ihediohanma N. C., Nwosu J.N., Iloka M, and Harrison, A. L., (2015): Production and stabilization of coconut-carrot drink using gum Arabic as stabilizer. World Journal of Agricultural Sciences Vol. 3 (3), pp. 034-037.
45. Kabuo, N.O., Asoegwu, S.N., Nwosu, J.N., Onuegbu, N.C., Akajiaku, L.O. and Nwaimo J. C. (2015): Assessment of leaf-type and number of leaves used in wrapping benth seed. European Journal of Food Science and Technology. 3(1): 11-13 (

46 Onuegbu, N.C., Nwuka, M. U., Ojukwu, M.O. and Kabuo, N.O. (2016): Nutritional Properties of African pear Seed and Performance of Defatted Cake in Poultry Feed Formulations. International Journal of Life Sciences. 5 (3): 149-151
47. Onuegbu N.C, Ihediohanma N.C, Eze C.F, Okafor D.C and Ojukwu M (2017) Biofortification of Local Staples in Nigeria: Prospects and Problems. Journal of Food Biotechnology Research iMedPub Journals 1 (1) 5 pp 1-3
48. Okafor D. C.; Onuegbu N.C.; Odimegwu N.E; Ibeabuchi J.C.; Njoku N.E.; Agunwa I.M.; Ofoedu C.E. and Njoku C.C. (2017) Antioxidant and Antimicrobial Activities of Oyster Mushroom. American Journal of Food Science and Technology 5 (2) 64-69. DOI:10.12691/ajfst-5-2-6

49. Onuegbu N.C; Okafor D.C.; Peter Ikechukwu,A; Ijioma B.C.; Ibeabuchi J.C.; Njoku N.E.; Alagbaoso S. O.; Eluchie, C.N. and Dike A.K (2017) Production of Mushroom Based Food Condiment and Nutritional and Anti-Nutritional Properties of Pleurotus Osstreatus. Nature and Science Journal 15 (6)

50. Nwokeke, B. C., Onyeka, E. U., Onuegbu, N. C. and Osuji, C. M. (2018): Effect of processing methods on some product yields of selected cultivars of soup thickener seeds. International Journal of Food Science and Nutrition. 4(1):55-61

51. Okafor D. C., Onuegbu, N. C., Ibeabuchi, J. C., Agunwa, I. M., Kabuo, N. O., Nweje, N. O., Chukwu, M. N. and Izuakam, J. C.(2019): Physico-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes. Research Journal of Food Science and Nutrition. 4(1)12-21

Current profession

Current professional activities type: 
Teaching and research project supervision for undergraduate and postgraduate programmes. Involvement in Departmental and interdisciplinary research. Some of the projects are linked to the improvement of nutrition status of the communities, development of food processing business for promotion of private sector agro businesses as well as household food security. I also perform administrative functions in the University as may be assigned to me.


Nigerian Institute of Food Science & Technology
Nutrition Society of Nigeria

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