University of Nigeria - Dr. Akubor, Peter Isah

[UNNigeria]

 

 

PROFILE AND PUBLICATIONS OF DR. AKUBOR, PETER ISAH

1.    NAME: Dr. Akubor, Peter Isah

2.    POSITION: Senior Lecturer

3a. CONTACT ADDRESS:  Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.

b. GSM No: 08056871007, 08032078153

c. Email: akuborpeter@gmail.com

4. Brief biography

    Dr. Akubor, Peter Isah is a Senior Lecturer in the Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria. Dr. Akubor was a Chief Lecturer in the Department of Food Science and Technology, Federal Polytechnic Idah, Kogi State, Nigeria. He is from Ugwaka-Ollah in Igalamela/Odolu Local Government Area, Kogi State. He holds B. Sc and M. Sc degrees in Food Science and Technology from University of Agriculture, Makurdi and ph. D in Food Technology from University of Nigeria, Nsukka. His areas of specialization are Food Chemistry, Food processing and Food Product development. He has published in both local and International journals in these areas. He is married and blessed with four children.

5.    Areas of interest/summary of Expertise

     Food chemistry,  Food processing and Food product development. Dr. Akubor has been actively involved in food processing and quality evaluation to add value to plant products. The potential of processing wastes from plant products for human and animal nutrition has been extensively studied.

6.     Courses caught/co-ordinate

    FST 222: Fundamentals of Food processing and Preservation

    FST 311: Food Chemistry and Toxicology

    FST 411: Food Analysis

    FST 511: Quality Evaluation and Control

    FST 521: Food packaging

    FST 524: Fruits, Vegetables, Roots and Tuber processing

    FST 0611: Food Chemistry and Toxicology

    FST 0613: Food Analysis and Instrumental Techniques

    FST 0615: Food Quality control and Legislation

    FST 0622: Fundamentals of Food processing, Preservation and Packaging.

    FST 0625: Technology of plant products

    FST 601: Advanced Food Chemistry and Biochemistry

    FST 600: Instrumentation Techniques in Food Science and Technology.

    FST 602: Quality control and Assurance

7.    Membership of professional bodies

    Nigeria Institute of Food Science and Technology

8.     Research Publications.

LIST OF PUBLISHED JOURNAL PAPERS

1. Aderrye, B.I., Akpapunam, M.A, Akubor, P.I (1990). Effect of fermentation variables on the quality of cashew wine. Journal of Agriculture, Science and  Technology 1 (1) :16-23. Published by University of Agiculture Makurdi.

2.Akubor, P.I (1995). Production and quality evaluation of pineapple wine.Spectrum  Journal 2 (1&2): 107-111. Published by Kaduna Polytechnic, Nigeria.

3.Akubor, P.I Obeta, E,A (1999). Chemical composition and  selected functional properties of African breadfruit kernel  and corn flour blends. Journal of Management and  Technology 1 (1): 19-24. Published by Federal   Polytechnic, Idah.

4.Akubor, P.I., (2000). Formulation and quality evaluation of a beverage prepared from toasted melon (Colocynthis  citrullus) seeds. Journal of Management and Technology 2 :88-92. Published by Federal Polytechnic, Idah

5.Akubor,P.I. Achi, O.K.Onimawo, I.A. (2001). Functional properties and biscuit making potential of cowpea/maize flour blends. Journal of    Management and Technology 3:  220-226. Published by Federal Polytechnic, Idah

6.Onimawo, I.A., Akubor,P.I (2003). Formulation, analysis and stability of   mango juice. Nigeria Journal of Nutritional Sciences 24 (2): 69-73. Published by Nutrition Society of Nigeria.

7.Akubor,P.I., Benye, N.F., Obiegbuna, J.E (2003). Effects of cowpea supplementation on the functional and biscuit making properties of wheat flour. Journal Sustainable Agriculture and the Environment 5 (2): 247-253. Published  by University of Agriculture, Umudike.

8.Akubor,P.I. Abutu, G. (2004). Chemical and sensory changes during storage of bottled fresh and chemically treat melon-orange beverage.Nigerian Journal of Nutritional       Science 25(2): 23-27. Published by Nutritional Society of Nigeria.

9.Egbekun,M.K. Akubor, P.I (2005) Formation and quality evaluation of juice prepared from African bush mango  (irvingia gabonesis) fruit. Journal of Management Technology 4:1-5. Published by Federal Polytechnic, Idah.

10. Akubor, P.I, Onimawo, I.A.(2005). Nutrient content, physicochemical and sensory properties of pineapple coconut food drink. Nigerian Journal of Nutritional  Science 26(2):76-80. Published by Nutrition Society of  Nigeria.

11.Akubor, P.I. and    Egbekun, M.K. (2005). Physicochemical and sensory properties of soymilk-orange beverage. Spectrum  Journal 2(1&2): 153-158.

12.Akubor, P.I. and Afangiden, F.M (2005). Proximate composition  and organoleptic properties of bread prepared from wheat/African bread fruit kernel composite flour. Spectrum Journal 2(1&2):159-164.

13.Akubor, P.I.(2006). Chemical composition, microbiological, sensory and storage properties of squash prepared from  pineapple fruits. Journal of Management and Technology 6:40-44. Published by Federal Polytechnic, Idah.

14.Akubor, P.I. and    Egbekun,M.K. (2006). Preparation and quality evaluation of wine form carrot (Daucus carota L) fruits. Journal of Management and Technology 7:176-180. Published  by Federal Polytechnic, Idah.

15.Egbekun,M.K.and  Akubor, P.I (2006). Chemical composition, sensory properties of blends of melon seed milk- orange juice beverage. Nigeria Food Journal 24 (1):42-49. Published by  Nigerian Institute of Food Science and Technology.

16.Egbekun,M.K.and  Akubor, P.I (2006). Chemical composition and sensory properties of blends of melon seed milk and banana puree supernatant. Nigerian Journal of Nutrition Sciences 27 (2): 83-87. Published by Nutritional Society of Nigeria.

17.Akubor, P.I and Egbekun,M.K. (2007). Chemical composition, physical and sensory characteristics of Echekala (Spondias mombin) fruit juice. Nigerian Journal of Nutrition Sciences 28(1): 1-8. Published by Nutritional Society of Nigeria.

18.Akubor, P.I. (2007). Physiochemical and sensory properties of a beverage prepared from pineapple and sour sop juice blends.  Nigerian Journal of Nutrition Sciences 28 (2). 207-208. Published by Nutritional Society of Nigeria.

 19.Egbekun,M.K., Isolokwu, P.C. and Akubor, P.I. (2007). Chemical and sensory properties of corn-cassava-soybean flour blends for the production of improved Ojeakpa-A Nigerian traditional food. Journal of Applied Science and Environment .2 (1): 85-89. Published by Federal Polytechnic, Offa.

20.Akubor, P.I. (2008). Effects of treatment on the chemical, functional and bread making properties of pigeon pea (Cajanus Cajana) seed. Journal of Management and Technology 8:102-109. Published by Federal Polytechnic, Idah

21.Akubor, P.I (2008). Effect of storage temperature on rancidity development in some commercial vegetable oils sold in  Idah town,  Kogi State. Journal of Chemical Society of  Nigeria. 33(2):100-104.

 22.Akubor, P.I (2008). Evaluation of physiochemical and sensory properties of soy-bean –sweet potato supplementary food. Journal of Chemical Society of Nigeria. 33(2): 112-121

23.Akubor, P.I (2008). Chemical and functional properties of groundnut skin flour as a potential dietary fiber supplement in bread. Nigerian Journal of Nutritional Sciences.29(1): 174-185. Published by Nutrition Society of Nigeria.

24.Akubor, P.I (2008). Influence of germination and fermentation on the qualities of bread prepared from cowpea-wheat floor blends. Nigerian Journal of Nutritional Sciences.29 (2): 156-163. Published by Nutrition Society of Nigeria.

 25.Akubor, P.I (2008). Browning, viscosity and moisture sorption characteristics of fresh and stored African breadfruit kernel flour. Journal of Management and Technology 8:110-116. Published by Federal Polytechnic, Idah.

26.Akubor, P.I., Aduku, A.O and Lawal, S.A (2009). Chemical composition and sensory attributes of fresh and dried guava leaves in egusi (Citriclus vulgaris)  soup. Nigerian Journal of Nutritional Sciences.30(1): 33-40.Published by Nutrition Society of Nigeria.

27.Akubor, P.I, and Ojih, S.A (2009). Effects of ripening of plantain fruits on the chemical and sensory qualities of fayaba. Nigerian  Journal of Nutritional Sciences. 30(2)116-122

.28.Akubor, P.I, and Ojih, S.A (2011). Effect of soybean addition on the chemical composition and sensory properties of apula: a traditional maize based porridge. Nigerian Journal of Nutritional  Sciences. 31 (1): 30-40. Published by Nutrition Society of Nigeria.

29.Akubor, P.I (2011). Physiochemcal, microbiological and sensory properties of yoghurt supplemented with carrot juice. Nigerian Journal of Nutritional Sciences 32 (1): 15 -20.

30.Yusuf, D and Akubor, P.I (2011). Chemical compoition and potential  of date palm (Phoenix dactyccfera) fruit fosr syrup and jam  making. Journal Chemical Society of Nigeria, 36 (2): 107-111

31.Akubor, P.I. Obiegbuna, J.E.(1991). Certain chemical and functional properties of ungerminated and germinated millet flour. Journal  of Food Science and Technology. 35 (3): 241-243. Published by  Association of Food Scientists and Technologists, India.

32.Akubor, P.I. (1996). The suitability of African bush mango juice for wine production. Plant Foods for Human Nutrition 49: 213-219. Published by Kluwer Academic Publishers, The Netherland

33.Akubor, P.I. (1997). Proximate composition and functional properties of African breadfruit kernel and sweat potato flour blends. Plant  Foods for Human Nutrition 51:53-60. Published by Kluwer Academic Publishers, The Netherland

34.Akubor, P.I. (1998). Preparation and sensory characteristics of melon seed milk. Journal of Food Science and Technology 35 (1): 93-97. Published by Association of Food Scientists and Technologists, India.

35.Akubor, P.I.Chukwu, J.K. (1999). Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra microphyllal) seed flour. Plant Foods for Human Nutrition 54: 227-228 Published by Kluwer Academic Publishers, The Netherlands.

36.Akpata, M.I. Akubor, P.I. (1999). Proximate composition and selected functional properties of orange seed flour. Plant Foods for Human Nutrition 54: 353-362. Published by Kluwer Academic Publishers, The Netherlands.

37.Akubor, P.I. Adejo, E.E. (2000). Physiochemical, microbiological and sensory changes in stored plantain chips. Plant Foods for Human Nutrition 55: 139-141. Published by Kluwer Academic Publishers, The Netherlands.

38.Achi, O.K. Akubor, P.I. (2000). Microbiological characterization of yam fermentation for Elubo (yam flour) production. World Journal of Microbiology and Biotechnology 16: 3-7. Published by Kluwer Academic Publishers, The Netherlands.

39.Akubor, P.I., Isolokwu, P.C. Ugbane, O; Onimawo, I. A. (2000). Proximate composition and functional properties of African breadfruit kernel and wheat flour blends. Food Research International 33, 707-712. Published by Elsevier Science Ltd, U.K www.kelsevier.com

40.Badifu, G.I.O, P.I Akubor and M. A. Akpapunam (2000). Chemical, functional and Organoleptic evaluation of African breadfruit (Treculia africana Decne) kernel flour for making cookies. Tanzania Journal of Agricultural Science 3 (1); 31-38. Published by Faculty of Agriculture, Sokoine University of Agriculture, Morogoro, Tanzania.

41.Badifu, G.I.O, Akubor P.I (2001). Influence of pH and sodium chloride on  selected functional and physical properties of African breadfruit  (Treculia africana Decne) kernel flour. Plant Foods for Human  Nutrition 56: 105-115. Published by Kluwer Academic Publishers, The Netherlands.

42.Akubor P.I. Achi, O. K. Offonry, S.U. (2002). Influence of storage on chemical, microbial and consumer acceptability of milk- like product from melon seeds. Plant Foods for Human Nutrition 56: 105-115. Published by Kluwer Academic Publishers, The  Netherlands.

43.Akubor P.I. Ogbadu, R.L. (2003). Effects of processing methods on quality and acceptability of melon milk. Plant Foods for Human Nutrition 56: 105-115. Published by Kluwer Academic Publishers, The  Netherlands.

44.Egbekun, M. K, Akubor, P.I. (2003). Physiochemical properties of curd prepared from melon seeds. Tanzania Journal of Agricultural Science 6 (1):13-18. Published by Faculty of Agriculture, Sokoine University of Agriculture, Morogoro, Tanzania.

 45.Onimawo, I.A., Oteno, F. Orokpo, G, Akubor, P.I. (2003). Physicochemical and Nutrient evaluation of African bush mango  (Iirvingia gabonensis) seed and pulp. Plant Foods for Human  Nutrition 58: 1-6. Published by Kluwer Academic  Publishers, The Netherlands.

46.Akubor, P.I. (2003). Influence of storage on the physicochemical, microbiological and sensory properties of heat and chemically treated melon- banana beverage. Plant Foods for Human Nutrition 58(3) 10-18. Published by Kluwer Academic Publishers, The Netherlands.

 47.Onimawo, I.A. Nmerole, E.C, P.I. Idoko and Akubor, P.I. (2003). Effects of fermentation on nutrient content and some functional properties of pumpkin seed (Telfaria occidentalis). Plant Foods for Human Nutrition 58: (3) 1-9. Published by Kluwer Academic Publishers, The Netherlands.

48.Akubor, P.I. (2003). Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods food Human Nutrition 58: (3)1-8. Published by Kluwer Academic Publishers, The Netherlands.

59.Akubor, P.I. Obio, S.O, Nwadomere, Obiomah, E. (2003). Production  and quality evaluation of banana wine. Plant Foods for Human Nutrition 58 (3): 1-6. Published by Kluwer Academic Publishers, The Netherlands.

50.Akubor, P.I., Ademolekun, F.O, Oba, C. A. Obari, H. and Abudu, J.I. (2003). Chemical composition and functional properties of  cowpea and plantain flour blends for cookies production. Plant  Foods for Human Nutrition 56: 105-115. Published by Kluwer Academic Publishers, The Netherlands.

51.Akubor, P.I. Badifu, G.I.O. (2004). Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. International Journal of Food  Science and Technology 39,223-229. Published for the Institute of Food Scientists and Technologists, ( U.K) by Blackwell Scientific Publications.

52.Akubor, P.I., Ukwuru, M.U. (2004). Functional properties and biscuit making potential of soy-bean and cassava flour blends. Plant Foods for Human Nutrition 58: 1-12. Published by Kluwer  Academic Publishers, The Netherlands.

53.Akubor, P.I. (2004). Protein content, physical sensory properties of Nigerian snack foods ( Cake, chin –chin and puff- puff) prepared from cowpea-wheat flour blends. International Journal of Food  Science and Technology 39,419-424. Published for the Institute of Food Scientists and Technologists, ( U.K) by Blackwell Scientific Publications.

54.Akubor, P.I. (2004). Influence of processing methods on the chemical  and functional properties of melon (Colocynthis citrillus) seeds.Journal of Food Science and Technology 41 (2): (1): 181-185.Published by Association of Food Scientists and Technologists,    India

 55.Akubor, P.I. (2005). Production and quality evaluation of a non fermented beverage from dehydrated plantain pulp. European Food Research and Technology. 220: 152-155. Published by Springer, Germany.

56.Akubor, P.I. (2005). Evaluation of physicochemical and sensory quality of African breadfruit and sweat potato based supplementary foods. Journal of Food Science and Technology 42 (4): 296-308.Published by Association of Food Scientists and  Technologists, India.

57.Akubor, P.I. (2005). Functional properties of soybean-corn-carrot flour blends for cookies production. Journal of Food Science and Technology 42 (4): 303-307. Published by Association of Food  Scientists and Technologists, India.

58.Akubor, P.I. (2005). Effects of defatting on chemical, functional and storage properties of melon seed flour. Journal of Food Science and Technology 42 (6): 272-274. Published by Association of Food Scientists and Technologists, India.

59.Akubor, P.I., Offonry, S.U., Isolokwu, P.C. (2006). Effect of proportion of  soy milk and pH on quality attributes of soy warankasi- A Nigerian  soft cheese. Journal of Food Science and Technology 35 (1): 93-97. Published by Association of Food Scientists and Technologists, India.

60.Akubor, P.I. (2007). Chemical, functional and cookie baking properties of Soybean/maize flour blends. Journal of Food Science Technology 35 (1): 93-97. Published by Association of Food  Scientists and Technologists, India.

61.Akubor, P.I, Ogu, G.I (2012). Quality attributes of fresh palm oil produced from selected communities around A nyigba town of Kogi State. Nigerian Journal of Nutritional Sciences 33(1): 12-17

62.Akubor, P.1 and Eze, J.I (2012). Quality evaluation  and cake making potential0f sun and oven dried carrot fruit.. International Journal of Biosciences 2(10):19-27

 63. Eze, J.I, Akubor, P.I (2012). Effect of drying methods and storage on the physicochemical properties of okro. Journal of Food Processing and Technology 3 : 177 doi:10.4172/2157-7110.1000177  

64.  Akubor, P.I, Yusuf, D, Obiegbunam,J.E (2013). Proximate composition and some functional properties of flour from the kernel of African star apple( Chrysophyllual albidum). International journal of Agricultural Policy and Research 1(3):62-66

65. Obiegbunam, J. E , Akubor, P.I (2013).  Effecting of substituting sugar with date palm pulp meal on the physicochemical, organoleptc and storage properties of bread. African Journal of Food Science.7(6): 113-119,

LISTS OF JOURNAL PAPERS ACCEPTED FOR PUBLICATION

65. Akubor, P.I (2013). Effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. International Journal of Agricultural Policy and Research.

66. Akubor, P.I, Ishiwu, C (2013). Chemical composition, physical and sensory properties of cakes supplemented with  plantain peel flour. International Journal of Agricultural Policy and research.

 

67. Akubor, P.I, Yusuf, D (2013). Chemical composition and heavy metal concentration of some fresh water fish species from the River Niger bank at Idah. Journal of the Chemical Society of Nigeria.

68. Akubor, P.I (2013). Chemical composition and sensory properties of melon seed milk and coconut milk mixtures. Journal of the Chemical Society of Nigeria  

69. Akubor, P.I (2013). Physicochemical, microbiological and sensory qualities of yoghurt incorporated with orange juice.  Journal of sustainable Agriculture and the Environment. Published by University of Agriculture, Umudike.  

LIST OF CONFERENCE PAPERS

71 Akubor, P.I. (2000). Chemical and functional properties of cowpea

 and maize flour blends in cookies. 23rd Annual conference,

Chemical Society of Nigeria held at University Auditorium, Nnamdi Azikiwe University, Awka, 24th -28th September, 2000.

72.Akubor, P.I. (2005). Chemical and functional properties of modified andunmodified sweat potato and cassava starch. 2nd Annual conference of School of Applied Sciences and Technology, the Federal Polytechnic, Offa, held at Adesoye Hall, Federal Polytechnic, Offa, 5th -7th July 2005.

73. Egbekun, M.K and Akubor, P.I. (2007). Chemical and sensory properties of cookies prepared from cashew pomace, soy bean and wheat flour blends. 38th Annual conference and scientific meeting, Nutrition  Society of Nigeria, held at Ambrose Ali University Ekpoma, Edo State, 21st -27th November, 2007.

74.Akubor, P.I. (2008). Chemical composition and functional properties of flour  prepared from locust bean. 39th Annual conference and general meeting of Nigeria Institute of Food Science and Technology (NIFS)  held at senate building, Ladoke Akintola University of Technology, Ogbomoso, Monday 13th – Friday 17th October, 2008.

75.Akubor, P.I. (2009). Quality evaluation of breakfast food prepared from cocoyam and cowpea blends. 33rd Annual conference of NIFST held  at Banquet Hall, Government House , Yola, 12-16th October, 2009.

76.Akubor, P.I. (2009). Physical, chemical and sensory properties of biscuits                    prepared from blends of maize and African breadfruit kernel flours. 40th Annual conference of Nigerian Society of Nutrition held at Ondo State Senior Staff Club Hall, Akure, 22nd -25th September, 2009.

77. Akubor, P.I. (2009). Chemical and sensory characteristics of instant soy-potato                  beverage powder. 33rd Annual conference of NIFST held at Banquet  Hall, Government House, Yola, 12-16th October,2009.

78. Akubor, P.I. (2011). Chemical and sensory qualities of fayaba supplemented  with soybean flour. 35th Annual conference of NIFST held at Benue  Hotels, Ltd, Makurdi, Monday 10th – Friday 14th October, 2011.

79.Akubor, P.I. (2011). Effect of substituting fat with pawpaw  puree on the chemical properties of wheat biscuit. 35th Annual conference of NIFST  held at Benue Hotels Ltd, Markudi, Monday 10th – 14th October, 2011.

80.Akubor, P.I., Egwujeh, S.I.D and Edegbo, C .I (2011). Chemical and sensory    properties of mango and cashew juice blends. 35th Annual conference of  NIFST held at Benue Hotels Ltd, Markudi, Monday 10th 14th October,2011.

81.Akubor, P.I, Onuh, K (2012). Physical and sensory properties of doughnuts prepared from orange peel and pulp flours. Proceeding of the 35th Annual Conference of Nigerian Institute of Food Science and Technology,  15-19 October, Eko , Lagos.pp 81-82.

82. Akubor, P.I, Egbekun, M.K (2012). Pasting characteristics of flours from orange peel and pulp. Proceeding of the 35th Annual Conference of Nigerian Institute of Food Science and Technology,15-19 October, Eko , Lagos.pp 348-349.

83. Akubor, P.I, Nevo, P.C (2012). Functional properties of flours from orange peel and pulp. Proceeding of the 35th Annual Conference of Nigerian Institute of Food Science and Technology,  15-19 October, Eko , Lagos.pp 350-351.

84. Akubor, P.I, Ukwuru, M.U, Yusuf, D (2012). Phytochemical screening and in- Vitro antimicrobial activity of orange peel and pulp fours. Proceeding of the 35th Annual Conference of Nigerian Institute of Food Science and Technology,  15-19 October, Eko , Lagos.pp 352-353.

TEXT BOOKS

85. Onimawo, I.A and Akubor, P.I (2012). Food Chemistry (Integrated Approach  with    Biochemical Background). 2nd Edition. Joytal Prints, Ibadan. Nigeria.

86.Egbekun, M.K and Akubor , P. I. (2013). Research Methods for Science    Studies. 2nd Edition.  .Joytal prints, Ibadan. Nigeria.

87.Akubor , P.I. (2012) Introduction to Food Packaging..Joytal Prints, Ibadan



University of Nigeria, Nsukka (UNN)