Dr. Clifford Ifeanyi Owuamanam
My Social Links

Dr. Clifford Ifeanyi Owuamanam

Associate Professor
Federal University of Technology, Nigeria

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

Share this Profile

Area of Interest:

Food Science and Technology
100%
Fermentation Technology
62%
Food Processing
90%
Food Nutrition
75%
Microbiology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Owuamanam, C.I., S.O. Obelagu, C.C. Ogueke and A.A. Nwakaudu, 2016. Modelling the pasting properties of Brachystegia eurycoma (Achi) flour as influenced by sodium chloride and palm oil. Niger. Food J., 34: 45-54.
  2. Chika, C.O., I.O. Clifford, O. Chizitere, I. Amarachi, N.B. Evelyn and N.N. Ikenna, 2016. Antibacterial activity, phytochemical properties and mineral content of "Aju mbaise" decoction: A liquid extract administed to nursing mothers. Niger. J. Nutr. Sci., 37: 114-121.
  3. Owuamanam, C.I., C.C. Ogueke, N.C. Ihediohanma, G.C. Omeire and C.O. Omeni, 2015. Blending of acetylated cassava starch, cassava flour and wheat flour for composite in bread making. Br. J. Applied Sci. Technol., Vol. 10. .
    Direct Link  |  
  4. Ogueke, C.C., I.M. Agunwah and C.I. Owuamanam, 2015. Evaluation of the antimicrobial activities and biopreservative potentials of Alstonia boonei stem bark and Euphorbia hirta leaves crude extracts in minced meat. Niger. Food J., 33: 58-68.
  5. Nwosu, J.N., O.E. Ndukauba, C.I. Owuamanam, I. Ahaotu, G.C. Omeire and N.N. Ahaotu, 2015. Evaluation of proximate and antinutritional quality of black walnuts (Junglans nigra) processed by cooking toasting and roasting. Int. J. Life Sci., 4: 48-57.
  6. Ogueke, C.C., F. Anosike and C.I. Owuamanam, 2015. Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach. Niger. Food J., 33: 61-66.
    CrossRef  |  Direct Link  |  
  7. Ogueke, C.C., J. Uwaleke, C.I. Owuamanam and B. Okolue, 2014. Antimicrobial activities of Alstonia boonei stem bark, a Nigerian traditional medicinal plant. Asian Pac. J. Trop. Dis., 4: S9957-S962.
    CrossRef  |  Direct Link  |  
  8. Ogueke, C.C., C.I. Owuamanam and J.I. Ezekiel, 2014. Assessment of drinking water quality within a university community in Owerri, Nigeria. Am. J. Food Sci. Nutr., 1: 1-6.
  9. Nwosu, J.N., C.I. Owuamanam, G.C. Omeire and C.C. Eke, 2014. Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. Am. J. Res. Com., 2: 99-118.
    Direct Link  |  
  10. Clifford, O., O. Chika, I. Jude and E. Tochi, 2014. Use of seed sprouting in modification of food nutrients and pasting profile of tropical legume flours. Niger. Food J., 32: 117-125.
    CrossRef  |  Direct Link  |  
  11. Chika C. Ogueke, Clifford I. Owuamanam, Ijeoma A. Olawuni, Jude O. Iwouno, Ann I. Peter-Ikechukwu 2014. Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt Pak. J. Nutr., 13: 12-16.
    CrossRef  |  
  12. Peter-Ikechukwu, A.I., I. Ahaotu, C.I. Owuamanam and C.C. Ogueke, 2013. Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring ("Ogiri egusi"). Malaysian J. Microbiol., 9: 103-110.
    Direct Link  |  
  13. Owuamanam, C.I., T.A. Edom, C.C. Ogueke, J.O. Iwouno and I.A. Olawuni, 2013. Quality characteristics of some tropical legume flours for steamed paste (Moin Moin) production as affected by seed sprouting. Asian J. Biol. Sci., 6: 347-355.
    CrossRef  |  Direct Link  |  
  14. Owuamanam, C.I., C.I. Iwuoha, N.C. Onuegbu, C.C. Ogueke and J.N. Nwosu, 2013. Quality characteristics of processed flours from trifoliate yam (Dioscorea dumetorum) as influenced by steeping and boiling in varying concentration of trona solution over time. Am. J. Food Technol., 8: 162-172.
    CrossRef  |  
  15. Owuamanam, C.I., B. Okolue, J.N. Nwosu, C. Chika and R. Tobor, 2013. Thermal treatment effects on the calcium oxalate and mineral contents of Xanthosoma atrovirens (Ede ocha): A cocoyam species. Int. J. Life Sci., 2: 68-73.
  16. Ogueke, C.C., C.I. Onwuamanam, A.I. Peter-Ikechukwu, J.O. Iwouno and A. Ahaotu, 2013. Castor seed fermentation using free and attached cells of Bacillus subtilis for production of a soup flavouring. Int. J. Life Sci., 2: 150-155.
  17. Ogueke, C.C., A.I. Okoli, C.I. Owuamanam and I. Ahaotu, 2013. Fermentation of melon seeds for Ogiri egusi as affected by fermentation variables using Bacillus subtilis. Malaysian J. Microbiol., 9: 279-288.
    Direct Link  |  
  18. Nwosu, J.N., M. Ojukwu, C.C. Ogueke I. Ahaotu and C.I. Owuamanam, 2013. The antinutritional properties and ease of dehulling on the proximate composition of pigeon pea (Cajanus cajan) as affected by malting. Int. J. Life Sci., 2: 60-67.
  19. Chika, C.O., C. Ehirim, C.I. Owuamanam, I. Ahaotu and I.A. Olawuni, 2013. Quality characteristics and HCN in gari as affected by fermentation variables. Int. J. Life Sci., 2: 21-28.
  20. Chika, C.O., A.I. Okoli, C.I. Owuamanam, A.I. Peter-Ikechukwu and J.I. Iwouno, 2013. Production of soup condiment (Ogiri ugu) from fluted pumpkin seeds using Bacillus subtilis. Int. J. Life Sci., 2: 113-120.
  21. Ahaotu, I., C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu, 2013. Fermentation of underwatered cassava pulp by Linamarase producing microorganisms: Effects on nutritional composition and residual cyanide. Am. J. Food Nutr., 3: 1-8.
  22. Nwosu, J.N., C.I. Owuamanam, N. Onuegbu, C.C. Ogueke and M. Ojukwu, 2012. The anti nutritional properties of african yam bean (Sphenostylis stenocarpa) as affected by chemical treatment. Int. J. Life Sci., 1: 79-86.
  23. Nwosu, J.N., C.C. Ezegbe, G.C. Omeire, I. Ahaotu, C.I. Owuamanam and L.O. Udeozor, 2012. Evaluation of the proximate properties of the seed and physicochemical properties of the oil of Chinese fan palm (Livistona chinensis). Int. J. Basic Applied Sci., 1: 295-303.
    Direct Link  |  
  24. Owuamanam, C.I., C.C. Ogueke, S.C. Achinewhu and I.S. Barimalaa, 2011. Quality characteristics of gari as affected by preferment liquor, temperature and duration of fermentation. Am. J. Food Technol., 6: 374-384.
    CrossRef  |  
  25. Onuegbu, N.C., C.I. Iwuoha, C.I. Owuamanam and N.C. Ihediohanma, 2011. Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers. Afr. J. Food Sci., 5: 1-5.
    Direct Link  |  
  26. Nwosu, J.N., C.C. Ogueke, C.I. Owuamanam and N. Onuegbu, 2011. The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Rep. Opin., 3: 52-58.
    Direct Link  |  
  27. Ahaotu, I., C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu, 2011. Use of bacteria that produce linamarase in cassava processing for gari. Niger. Food J., 29: 49-58.
  28. Ahaotu, I., C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu, 2011. Protein improvement in gari by the use of pure cultures of microorganisms involved in the natural fermentation process. Pak. J. Biol. Sci., 14: 933-938.
    CrossRef  |  
  29. Owuamanam, C.I., N.C. Ihediohanma and E.C. Nwanekezi, 2010. Sorption isotherm, particle size, chemical and physical properties of cocoyam corm flours. Researcher, 28: 11-19.
  30. Owuamanam, C.I., J.O. Iwouno, N.C. Ihediohanma and L.I. Barber, 2010. Cyanide reduction, functional and sensory quality of gari as affected by pH, temperature and fermentation time. Pak. J. Nutr., 9: 980-986.
    CrossRef  |  Direct Link  |  
  31. Owuamanam, C.I., J.O. Iwouno and T.O. Ntagu, 2010. Quality characteristics of bread produced from malted/unmalted sorghum and wheat composite flours. Niger. Food J., 28: 478-485.
  32. Owuamanam, C.I., A.D. Hart, I.S. Barimalaa, L.I. Barber and S.C. Achinewhu, 2010. Nutritional evaluation of gari diets from varying fermentation time using animal model. Researcher, 2: 1-10.
    Direct Link  |  
  33. Ogueke, C.C., J.N. Nwosu, C.I. Owuamanam and J.N. Iwouno, 2010. Ugba, the fermented african oilbean seeds; its production, chemical composition, preservation, safety and health benefits. Pak. J. Biol. Sci., 13: 489-496.
    CrossRef  |  Direct Link  |  
  34. Ogueke, C.C., C.I. Owuamanam, N.C. Ihediohanma and J.O. Iwouno, 2010. Probiotics and prebiotics: Unfolding prospects for better human health. Pak. J. Nutr., 9: 833-843.
    CrossRef  |  Direct Link  |  
  35. Nwanekezi, E.C., C.I. Owuamanam, N.C. Ihediohanma and J.O. Iwouno, 2010. Functional, particle size and sorption isotherm of cocoyam cormel flours. Pak. J. Nutr., 9: 973-979.
    CrossRef  |  Direct Link  |  
  36. Owuamanam, C.I., 2007. Quality of bread from wheat/cassava flour composite as affected by strength and steeping duration of cassava in citric acid. Nature Sci., 5: 24-28.
  37. Owuamanam, C.I., 2007. Physical characteristics of cassava flour as affected by cassava cultivar, strength of citric acid solution and root steeping duration. Life Sci. J., 4: 80-84.
  38. Achinewhu, S.C. and C.I. Owuamanam, 2001. Garification of five cassava cultivars in Nigeria and physico-chemical and sensory properties of the yield. Int. Soc. Trop. Root Crops Afr. Branch, 4: 18-21.
  39. Nwanekezi, E.C., O.G.C. Alawuba and C.I. Owuamanam, 1994. Functional properties of raw and heat processed African yam bean (Sphenostilis stenocarpa) and bambara groundnut (Voandzeia subterranea) flours. J. Food Sci. Technol., 31: 179-201.