Lecturer's Details
FULL NAMES: ASIEGBU, UCHEOMA ADANNA
Maiden Name: OSUOJI
DESIGNATION(S): Lecturer in Hospitality Management and Tourism
BRIEF PROFILE:
CONTACT DETAILS:
Phone: 08063930840/08058807586.
E-mail: ucheoma.asiegbu@uniport.edu.ng
OFFICE BLOCK/ADDRESS: Faculty of Management Sciences, Department of Hospitality Management and Tourism, University of Port Harcourt, Nigeria.
CONSULTING/VISITING TIME: By appointment
EDUCATIONAL QUALIFICTIONS:
University of Ibadan, Ibadan. Oyo State. Doctor of Philosophy in Public Health Nutrition. Department of Human Nutrition. In View
University of Ibadan, Ibadan. Oyo State. Masters in Human Nutrition. 2011.
Michael Okpara University of Agriculture, Umudike. Abia State. B. Sc. Food Science and Technology. Grade: Second Class Upper Division. 2006
Urban Model Secondary School Ubaha Okigwe. Imo State. West African Senior school
Certificate Examination (WASSCE). 2001
Santa Maria Nursery and Primary School, Okigwe. Imo State. First School Leaving Certificate. 1995
WORK EXPERIENCE:
University of Port Harcourt. Faculty of Management Sciences, Department of
Hospitality Management and Tourism. Lecturer 2014 till date
De World International Secondary School, Port Harcourt. Rivers State. Foods and
Nutrition/Home Economics teacher 2009
Classroom Teacher, Royal High School, Miaduguri. Borno State. (N.Y.S.C.). 2008
Secretary, Drug Free Club (N. Y. S. C. Community Development Service Group). 2008
Social Studies Teacher Urban Model Secondary School Ubaha, Okigwe. Imo State. 2007
Limca Bottlers Plc, Okigwe. Imo State. (Industrial Trainee). 2005
HOBBIES:
Music and some other art activities.
CONFERENCES ATTENDED
Hospitality and Tourism Management Association of Nigeria (HATMAN) 10th
Annual Conference and AGM. Owerri. 2016
Nigeria Institute of Food Science and Technology Conference 2015
Nnamdi Azikiwe Business School International Conference 2014
Federation of African Nutrition Societies (FANUS) Conference 2011
Food Basket Conference 2010
National Association of Food Science and Technology Students (NAFSTS) Conference 2005
MEMBERSHIP ORGANIZATIONS:
HATMAN – Member
Agsnet ; Member. Till date
Nutrition Society of Nigeria – Member Till date
Nutrition Society of Nigeria. Abia State Chapter – Member Till date
N.Y.S.C. Drug Free Club. 2008
Nigerian Association of Food Science and Technology Students (MOUAU Chapter). 2006
Students’ Representative Council (MOUAU Chapter). 2005
AWARDS OBTAINED:
The Iroanya Akobundu Memorial Price for best graduating student of Food Science and Technology. Michael Okpara University of Agriculture, Umudike. Abia State. 2006
The Prof. E. N. T. Akobundu Price for Academic Excellence. 2006
SUMMARY OF PUBLICATIONS
| S/N | AUTHOR/YEAR | Local/
foreign |
TITLE | ABSTRACT |
|
1 |
Onwuka, G. I. and Osuoji, U. (2009).
Note: OSUOJI IS ASIEGBU |
Local | Production of Ice Cream and Mayonnaise using Local and Conventional Hydrocolloids. In the Journal of food and fibre Production. 2009; 2(1): 411-422. | This project work focused on the performance of some selected local thickeners. Brachystegia eurycoma (achi), Deterium microcarpum (ofor), Mucuna flagellipes (ukpor), in the production of quality ice cream and mayonnaise as compared to conventional stabilizers, gelatin and carboxymethyl cellulose (CMC).quality characteristics such as proximate composition, functional and physical properties, as well as sensory evaluation were used to evaluate the performance of the thickeners. It was observed that CMC had the highest value for shape factor (78%) and Ukpor (28%) had the least meaning that ukpor had an undue spreading more than the rest. Achi-based ice cream had the highest ice crystals 0.500mm while CMC-based ice cream had the least ice crystal size, 0.024mm. This showed that CMC is a better stabilizer for ice cream than the others followed by gelatin. The least performed stabilizer was found to be ofor. Mayonnaise made with gelatin was found to be the best in consistency while sample from ofor was the poorest. |
| 2 | Fadupin, G.T., Osuoji, U., Ariyo, O. (2014)
Note: OSUOJI IS ASIEGBU |
Foreign | Effect of Blanching on Nutrient and Anit-Nutrient Content of Pumpkin (Curcubita Pepo) Leaves. In the West African Journal of Foods and Nutrition. 2014; 12(2): 18-24 | Efforts to increase utilization of fruits and vegetables in human nutrition necessitate increased knowledge of their nutritive value. Pumpkin (Cucurbita pepo) grows wildly and is also widely cultivated for its leaf, fruit and seed. The effect of blanching on the nutrient and anti-nutrient content of pumpkin (Cucurbita pepo) was determined.
Analysis was done on air-dried and blanched pumpkin leaves. Proximate, mineral and antinutritional composition were analysed using standard procedure. Data were analysed using descriptive statistics and analysis of Variance (ANOVA) at 5% level of significance. There was significant reduction (p<0.05) in the protein, crude fiber, ash, sodium, potassium, β-carotene and ascorbic acid content of pumpkin leaves while reduction in fat and iron content was not significant. Blanching increased the carbohydrate and calcium content though not significantly (p>0.05). The identified anti-nutrients content were saponin (35.0±0.00mg/100g), tannin (24.5±0.71mg/100g), oxalate (12.0±0.00mg/100g) and phytates (15.0±0.00mg/100g). Blanching was effective in reducing the level of identified anti-nutrients in pumpkin leaves significantly (p<0.05), thereby promoting the level of nutrient bioavailability. However, there is significant loss in the leaves micronutrients (p<0.05) hence, other methods of preparation that will reduce the loss of nutrients and effectively reduce the level of antinutrients need to be explored for better utilization of Cucurbita pepo by humans |
| 3 | Ndu, E. C., Asiegbu, U. A. and Okere R. S. (2017) | Local | Tangible Culture Conservation and Inbound Tourism: Lessons from Kalabari Community of Rivers State, Nigeria. Accepted for publication in the Journal of Hospitality Management and Tourism. 2017; 7(1). | This paper examined the role of Tangible Culture Conservation (TCC) in the enhancement of Inbound Tourism (IT); which has been acclaimed a major source of foreign earnings. It focused on how the rich and diverse cultural heritage of Nigeria can be efficiently harnessed for economic diversification and growth. Two research questions guided the study; while it was hypothesized that ‘there is no significant relationship between TCC and positive impact of IT’, and ‘there is no significant relationship between TCC and negative impact of IT’. Due to the richness of her culture, the Kalabari community was chosen for the study; and a sample of 399 was randomly selected using the Taro Yamane formula. Data was generated both from the primary and secondary sources using a questionnaire and relevant literature respectively. The Spearman rank order correlation (rho) aided the analysis which showed a high positive relationship between TCC and the positive impact of IT and a low positive relationship between TCC and the negative impact of IT. It was concluded that TCC when properly packaged and marketed can boost IT and grow the economy. The study recommended the resuscitation, development, conservation and promotion of the Nigerian cultures for greater economic benefits. |
| 4 | Asiegbu, U. A. and Igwe P. (2017) | Local | Food Purchasing Strategies and Profitability of Restaurants in Selected Towns in Rivers State. Accepted for publication in the Journal of Business and Value Creation (JBVC) 2017; 5(2).
|
As part of the challenges facing the food service sector, problems associated with food purchasing seem to be underemphasized. Proper food purchasing methods may have a positive effect on profit and business sustainability. Consistent menu quality depends on proper food purchasing strategy among other factors. This study was carried out in four Local Government Areas in Rivers State. A simple random sampling method was used and the data was analysed using correlation via the Statistical Package for Social Sciences (SPSS). The research found out that about 57% of the studied population had existing food purchasing standards and about 54% follow these standards. A significant negative relationship was found between staff training and profit. Business professionals need to create more awareness on food purchasing standards and regulations for food service operators. |
| 5 | Asiegbu, U. A. and Fadupin, G. T. (2017)
|
Foreign | The Effect of Blanching on the Nutrients and Anti-nutritional Factors of the Leaves of Tender and Mature Bombax Costatum. Accepted for publication in the Journal of Food and Nutrition Research. 2017; 5(5), | Vegetables being the edible parts of herbaceous plant mostly consumed by man and animals have varying nutritional compositions. They provide rich sources of vitamins and minerals. In Nigeria most vegetables are eaten after processing which may be blanching or steaming. The objective of this study was to determine the effect of blanching on the nutrients and anti-nutritional factors of the leaves of tender and mature Bombax costatum. Bombax costatum is a tree crop and the leaves are consumed as vegetables. The methods described by AOAC (1990) were used. The results show that Bombax costatum had a high moisture content which significantly increased with blanching. For tender Bombax costatum the blanching process led to a reduction in the fat, anti-nutritional factors and the vitamins as well as sodium, calcium, iron and phosphorus contents significantly (P˂0.05). It is recommended to produce and consume a mixture of Green Leafy Vegetable. |
CONFERENCE PAPERS
| S/NO | AUTHOR/
YEAR |
TITLE | DESCRIPTION/SUMMARY |
| 1. | Asiegbu, U. A. and Fadupin, G.T. (2015) | “Effect Of Blanching on the Nutrient and Anti-Nutrient Content of an Under-Utilized Green Leafy Vegetable (Solanium Incanum) in Nigeria”. In the Book of Proceedings of Nigerian Institute of Food Science and Technology39th Annual Conference and General Meeting Owerri, Nigeria, 13-16th October, 2015. Theme: “Food Industrialization: Pathway to Agribusiness Transformation.” | Edible vegetables are vital components of human diet comprising of bio-chemicals necessary for human metabolism. The fight against malnutrition and under-nutrition continues to be a basic goal for development and a variety of strategies are adopted. Strategies based on nutrient-rich foods like vegetables are considered essential for the supply of micronutrients. The foliage of Solanium incanum (garden egg leaves) is one of the under-utilized green leafy vegetables in Nigeria. It is necessary to have an increased knowledge of its nutritive value in order to popularize it. Therefore, the aim of this study was to determine the effect of blanching on the nutrients and anti-nutritional factors of the leaves of Solanium incanum. The methods described by FAO (1968) were used. Descriptive statistics and analysis of variance were used to analyze the data. The results show that blanching led to a significant increase in the calcium content of this vegetable and a significant reduction in sodium potassium and iron contents. The leaves of Solanum incanum contained varying amount of nutrients and anti-nutritional factors most of which were affected significantly by blanching. It had a good combination of sodium and potassium content. These nutrients in the vegetables are helpful in the prevention of some non-communicable diet related diseases. Consumption of a variety of vegetables will enable one to derive a full dose of the benefits in them since no single plant is rich in all the plant chemicals. |
| 2. | NDU, E. C. and ASIEGBU, U. A. (2016) | “Tangible Culture Conservation and Inbound Tourism: Lessons from Kalabari Community of Rivers State, Nigeria”. Book of Proceedings of Hospitality and Tourism Management Association of Nigeria (HATMAN). 10th Annual Conference and AGM. Owerri, 2016. Theme : “Innovation and Creativity in Hospitality and Tourism” | This paper examined the role of Tangible Culture Conservation (TCC) in the enhancement of Inbound Tourism (IT); which has been acclaimed a major source of foreign earnings. It focused on how the rich and diverse cultural heritage of Nigeria can be efficiently harnessed for economic diversification and growth. Two research questions guided the study; while it was hypothesized that ‘there is no significant relationship between TCC and positive impact of IT’, and ‘there is no significant relationship between TCC and negative impact of IT’. Due to the richness of her culture, the Kalabari community was chosen for the study; and a sample of 399 was randomly selected using the Taro Yamane formula. Data was generated both from the primary and secondary sources using a questionnaire and relevant literature respectively. The Spearman rank order correlation (rho) aided the analysis which showed a high positive relationship between TCC and the positive impact of IT and a low positive relationship between TCC and the negative impact of IT. It was concluded that TCC when properly packaged and marketed can boost IT and grow the economy. The study recommended the resuscitation, development, conservation and promotion of the Nigerian cultures for greater economic benefits. |