Mr. Akama Friday Ogori
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Mr. Akama Friday Ogori

Lecturer
Federal University Gashua, Nigeria

Highest Degree
PhD Student in Food Science and Technology from Federal University of Agriculture, Nigeria

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Biography

Mr. Ogori Akama Friday is currently working as Lecturer at Federal College of Education, Nigeria. He has completed his M.Sc. in Food Science and Technology from same University. He also served as Production Manager at Gintas Vegetable Processing and Refining Company off Otukpo Road, Makurdi, Benue State, Education Officer at Fouad Islamic Academy Wuse Zone, and Education officer I at Glisten International Academy. His main area of research interest focuses on food chemistry/nutrition, physiochemical and biochemical properties food, product development, production and modification of tailor made food, ingredients and stability, physical properties, food microbiology and safety, microbial analysis, load and modelling microbial and pathogen growth to predict the safe shelf life of food, prebiotic and probiotics stability. He has published 36 research articles in journals contributed as author/co-author.

Area of Interest:

Food Science and Technology
100%
Nutrition
62%
Food Toxicology
90%
Food Processing
75%
Food Chemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ogorim, A.F., 2018. Oil yield and physiochemical properties of Balanites aegyptiaca (L.) del. Kernels at various process treatments. J. Food Sci. Technol., 3: 262-268.
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  2. Ogori, A.F., O.J. Makinde and O. Joeguluba, 2018. Effects of Balanites aegyptiaca (del) seed cake on haematological and serum biochemical indices of growing rabbits. Int. J. Res. Stud. Agric. Sci., 4: 11-16.
  3. Ogori, A.F., J.O. Makinde and J. Ogori, 2018. Effects of Balanites aegyptiaca (del) seed cake on growth and carcass performance of growing rabbit. Arch. Food Nutr. Sci., 2: 10-15.
  4. Idi-Ogede, A.M., A.F. Ogori and S.A. Omoniyi, 2018. Comparative quality study on pneumatic charcoal kiln and traditional fish smoke kiln. Food Nutr. J., 2: 1-4.
  5. Charles, B., K.M. Maryam, A.F. Ogori, M.H. Badua and O. Joeguluba, 2018. Microbial quality evaluation of ZOBO drink sold in university of Maiduguri. J. Food Sci. Nutr. Technol., 3: 4-8.
  6. Charles, B., A.M. Hauwa, A.F. Ogori, M.H. Badua and O. Joeguluba, 2018. Microbial quality evaluation of Awara (soybean cheese) processed and sold at university of Maiduguri campus. J. Bacteriol. Mycol., 6: 23-36.
  7. Badua, M.H., D. Bilyaminu, A.F. Ogori, B. Charles and O. Joeguluba, 2018. Microbial quality evaluation of tiger nut beverage (Kunun aya) processed sold in university of Maiduguri. EC Nutr., 13: 138-142.
  8. Badau, M.H., I. Nachana'a, I. Shadrach, A.F. Ogori, C. Bristone and J. Ogori, 2018. Microbial quality evaluation of Masa processed and sold within university of Maiduguri campus. J. Bacteriol. Mycol., 6: 205-209.
  9. Ogori, A.F., V.O. Orede, L.D. Wakawa and J.O. Makinde, 2017. Phytochemical and mineral contents of pulp drink and analogue yogurt from pre-treated Balanites aegyptica pulp. J. Nutr. Health Food Eng., 6: 2-6.
  10. Ogori, A.F., L.D. Wakawa, O.J. Makinde and O.O. Vivien, 2017. Thermal effect on physiochemical and phytochemical qualities of pretreated Balanites aeqyptiaca seed oil. Int. J. Pharma Sci. Res., 8: 9475-9492.
  11. Ogori, A.F., L.D. Wakawa, O.J. Makinde and O.O. Vivien, 2017. Phytochemical properties of mechanically expelled pretreated balanites seed oil and cake. EC Nutr., 8: 55-60.
  12. Ogori, A.F., L.D. Wakawa, O.J. Makinde and F.A. Feyi, 2017. Sensory characteristics of ready to drink juice and yoghurt analogue made from Balanites aeqyptiaca fruits pulp products. J. Agric. Sci. Food Technol., 3: 52-58.
  13. Ogori A.F., L.D. Wakawa, O.J. Makinde and O.O. Vivien, 2017. Effects of different process-drying methodson the nutritional potential of Balanitee aeqyptiaca leaves. EC Nutr., 9: 88-93.
  14. Idi-Ogede, A.M., A.F. Ogori and S.A. Omoniyi, 2017. Design and fabrication of pneumatic charcoal kiln drying characteristics and residence temperature for cat fish smoking. Afr. J. Food Sci. Technol., 8: 85-89.
  15. Ajayi, F.F., O.O. Kusimo, F.O. Henshaw and A.F. Ogori, 2017. Proximate composition and functional properties of rice (Oryza sativa L.) germinated-cowpea (Vigna unguiculata L.). Flour Blends, 1: 32-40.
  16. Ajayi, F.F., O.A. Folorunsho and A.F. Ogori, 2017. Quality characteristics of shortbread biscuit fortified with fermented Jack bean flour. Int. J. Agric. Sci. Food Technol., 3: 36-41.
  17. Ogori, A.F., S.A. Omoniyi and E. Samuel, 2016. Effects of inclusion of local pepper powder or salt to cowpea seeds during storage. Int. J. Pharma Sci. Res., 7: 25-28.
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  18. Ogori, A.F., M.E. Apeh and T. Alimi, 2016. Kinetics of ascorbic acid as flour improver. J. Food Health Nutr., 1: 2-8.
  19. Ogori, A.F., 2016. Approach to nutritional security potentials through home scale process fermentation. J. Food Sci. Qual. Manage., 58: 49-52.
  20. Ogori, A.F. and S.A. Omoniyi, 2016. The role of food microstructure in phyto-nutrient bioavailability. Basic Res. J. Med. Clin. Sci., 5: 58-64.
  21. Ogori, A.F. and J.C. Anounyi, 2016. Effect of rehydration temperature on proximate composition of un- powdered dried leave of Adansonia digitat (cooker) sold in Gashua open market, Yobe state. Int. J. Pure Applied Biomed. Sci., 1: 77-80.
  22. Alao, J.S., A.F. Ogori and L.D. Wakawa, 2016. Ecological requirements, economic and nutritional potentials of KAdansonia digitata (baobab) a prevalent tree species of North east region of Nigeria. J. Ethno Pharmacol. Med. Foods, 2: 5-9.
  23. Ogoria, F., O.J. Guluba, O.U.A. Onyocha and T. Sabatu, 2015. Sensory characteristics and stability of soyamilk drink using selected fruit juice and microwave treatment. Int. J. Adv. Multidiscip. Res., 2: 76-79.
  24. Ogori, I.B. and A.F. Ogori, 2015. Relationship between principals and teachers leadership styles in unity secondary schools in Benue State, Nigeria. World Acad. J. Edu. Res. Dev., 1: 2-11.
  25. Ogori, A.F., S. Tanko, J. Joeguluba, M. Danjuma and O.U. Alex Onyeocha, 2015. Production of ice cream using Cissum populnea as wet ingredient. J. Agric. Sci. Food Technol., 1: 7-10.
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  26. Ogori, A.F., O. Joeguluba, O.U.A. Onyocha, S. Tanko, M.E. Apeh and Y. Abigail, 2015. Effect of processed fluted pumpkin vegetables leaves(ugu) on certain meals in Kontagora, Nigeria. Direct Res. J. Agric. Food Sci., 3: 138-142.
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  27. Ogori, A.F. and O. Joeguluba, 2015. Food processing and agro business productivity challenge: The case of water melon in Nigeria. Worldwide J. Multidiscip. Res. Dev., Vol. 1. .
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  28. Ogori, A.F. and G. Samuel, 2015. Body Mass Index (BMI) standard measure for healthy family living. Int. J. Adv. Res. Biol. Sci., 2015: 288-296.
  29. Ogori, A.F, S. Tanko, J. Joeguluba and M.O. Apeh, 2015. Chemical properties of ice cream made from cissum populnea (CISSUS gum). Int. J. Innovat. Res. Technol. Basic Applied Sci., 2: 43-49.
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  30. Joeguluba, O., O.U.A. Onyocha, S. Tanko, M.E. Apeh, L. Abu and A.F. Ogori, 2015. Shelf stay and acceptability of water melon, lime juice encapsulates and microwaved soymilk drink. Asian J. Ethnopharmacol. Med. Foods, 1: 16-19.
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  31. Ogori, A.F. and J.O. Joeguluba, 2014. Review on the effect of biological and toxicological impact of dissolve solid in water. Int. J. Adv. Res. Biol. Sci., 1: 54-57.
  32. Ogori, A.F. and J.O. Joeguluba, 2014. Review on safety of community water treatment approach. Afr. Asian J. SciTech, 1: 126-133.
  33. Ogori, A.F. and J.O. Joeguluba, 2014. Review on nanomatricidal toxicity: It environmental impact. Int. J. Adv. Res. Biol. Sci., 1: 90-93.
  34. Ogori, A.F. and J.O. Joeguluba, 2014. Review on mechanism of food poisoning by micro-oganism. Int. J. Adv. Res. Biol. Sci., 1: 19-32.
  35. Ogori, A.F. and J.O. Jeoguluba, 2014. Review on curbing food poisoning at home: Impact through nutritional education. Unique Res. J. Food Sci., 1: 18-20.
  36. Ogori, A.F. and J.J. Ogori, 2014. Review on improving the quality of vocationalteacher in curbing entrepreneurship challenges. Int. J. Multidiscip. Res. Dev., 1: 33-34.
  37. Ogori, A.F., S.M. Utim and M.K. Jatua, 2013. Review on meal development in restaurant for entrepreneurs. Int. Open J. Econ., 5: 34-41.
  38. Ogori, A.F., M.K. Jatua, M.O. Apeh and L. Adamu, 2013. Chemical and functional characteristics of flour from blends of millet grain flour from distilled water soaking and malting pennisetum glacum. Int. Res. J. Food Sci. Technol., 1: 1-7.
  39. Ogori, A.F., M.K. Jatua, L. Adamu and M.S. Utim, 2013. Effect of semi-densed polyethylene storage on organoleptic and chemical characteristics of flours from soaked, malted and their blend of millet grains (Pennesitum glacum). J. Food Technol., 11: 91-94.
  40. Ogori, A.F., M.K. Jatua, L. Adamu and M.S. Utim, 2013. Effect of semi-densed polyethyelene storage on chemical and organoleptic characteristics of flour from soaked, malted and blends of millet grains pennisetum. Am. J. Biol. Chem. Pharm. Sci., 1: 81-89.
  41. Ogori, A.F., F. Shittu and A.R. Yunusa, 2013. Cause and effect of teenage pregnancy: Case of kontagora people northern part of Nigeria. Int. Open J. Educ. Res., 7: 1-15.
  42. Ogori, A.F., C.Y. Adebayo and M.E. Apeh, 2013. Effect of budgeting on low income earners of kontagora people. Int. Open J. Econ., 1: 42-53.
  43. Ogori, A.F., 2013. The quality of meal and service case of restaurant. J. Manage. Entrepreneurship Dev., 1: 13-15.
  44. Ogori, A.F., 2013. The effects of goal and behavioral motivation characteristics process on learning of core science subject case of foaud academy Abuja. J. Educ. Leadership Dev., 5: 16-25.
  45. Ogori, A.F. and S.M. Utim, 2013. Nutrient as a force for family security: A review. J. Scient. Innov. Res., 2: 824-827.
  46. Ogori, A.F. and S.M. Utim, 2013. Molecular characterization of enterotoxin genes from food-borne pathogen, Bacillus cereus. J. Scient. Innov. Res., 2: 290-302.
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  47. Ogori, A.F. and J. Gana, 2013. Microbiological load of road side dried cassava flour from balls and chunks. Am. Open J. Agric. Res., 1: 29-34.
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  48. Ogori, A.F. and J. Gana, 2013. Effect of cassava starch flour seeding on functional properties of cissus gum stem and root (Cissum populnea). J. Environ. Sci. Toxicol. Food Technol., 7: 1-4.
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  49. Ogori, A.F. and A. Taofeek, 2013. Physiochemical quality of home made flour from dugged well water soaked and malted millet grain (Pennesitum glacum). Int. J. Mater. Methods Technol., 1: 152-159.
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  50. Ogori, A.F and S.M. Utim, 2013. Microbiological characteristics of road side dried cassava flour from balls and chunks. J. Med. Biol. Sci., 3: 16-25.
  51. Ogori, A.F and S.M. Utim, 2013. Contamination level and organoleptic acceptability of cassava flour from road side dried cassava balls and chunks. J. Agric. Vet. Sci., 1: 129-141.
  52. Friday, O.A., 2013. Effect of ambient storage condition on physiochemical and microbial characteristics of mango mesocarp flour. Afr. J. Food Sci. Technol., 4: 148-152.
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  53. Friday, O.A. and S.M. Utim, 2013. Integrating self-reliance skills into food and nutrition curriculumn for effective enterprenuership development. J. Educ. Soc. Res., 3: 91-95.
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  54. Akama, O.F., 2013. Motivation based on interest and confidence level at teaching core science subjects: Case study of Fouad academy, Abuja. Int. J. Psychol. Counseling, 5: 80-88.
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  55. Akama, F.O., 2013. Physiochemical properties of dried cassava flour from balls and chunks. Int. J. Scient. Technol. Res., 2: 63-70.
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  56. Abraham, M.O., F. Shittu and A.F. Ogori, 2013. Longivity and the role of home economics education in stress management. Int. Open J. Econ., 5: 24-33.
  57. Badifu, G.I.O., C.E. Chima, Y.I. Ajayi and A.F. Ogori, 2005. Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread. Niger. Food J., 23: 59-68.
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