Microbial Proteins and Probiotics Research Group (MiPP RG)

  1. Name of Research Group:

Microbial Proteins and Probiotics Research Group (MiPP RG)

 

 

 

  1. Main research focus and other areas of research interest of the RG:

Application of fermentation technology to carry out research and innovation into microbial/microbially-enhanced protein ingredients for the development of probiotic enriched foods and other functional food products.

 

 

  • Title of most recent research project:

 

Nwaudah, E. I., Mbaeyi-Nwaoha, I.E. and Ofoegbu, D. C. (2025). Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on storage stability. Foods, 6;14(3):539. doi: 10.3390/foods14030539.

 

 

  1. A maximum of seven (7) other current or completed research projects
  2. Effect of optimization on the quality of coconut milk supplemented with soy protein isolate and fructose for a non-dairy probiotic beverage
  3. Comparative studies of the inclusion of graded levels of dry and fresh whole pepper fruit (Dennettia tripetala) extract in stored yoghurt
  4. Assessment of the suitability of cucumbers (Cucumis Sativus), Carrots (Daucus Carota) and bananas (Musa acuminata) in yoghurt parfait
  5. Quality evaluation of herbal yoghurt produced using cinnamon (Cinnamon cassia), garlic (Allium sativum) and ginger (Zingiber officinale).
  6. Effect of the inclusion of scent (Ocimum gratisimum) and mint leaves (Mentha spp) in herbal yoghurt
  7. Quality evaluation of parfait using Carica papaya and Arachis hypogaea
  8. Effect of the incorporation of coconut flakes, sesame seed and mint leaves for topping of a parfait bar

 

 

  1. Name of the Coordinator:

Professor Ifeoma Elizabeth Mbaeyi-Nwaoha

 

 

UNN email address of the RG: microbialprotein.rg@unn.edu.ng

 

  • UNN email address of the coordinator: ifeoma.mbaeyi-nwaoha@unn.edu.ng

 

 

  • Current webpage of the RG:

https://sites.google.com/unn.edu.ng/mbaeyi-nwaoha-lab/home?authuser=0

 

 

Phone number of the RG: 08037722818

 

Phone number of the coordinator: 08158071714

  

Base Faculty/Institute/Center of the RG: Faculty of Agriculture

 

  • Department of the Coordinator: Food Science and Technology

 

 

  • Headshot of the coordinator (not mandatory)

 

  • List and brief profiles of members (one paragraph per member) with their UNN website url to their detailed CVs (hyperlinks are OK):

Professor Ifeoma Mbaeyi-Nwaoha (Principal Investigator)

Professor Mbaeyi-Nwaoha is a Professor of Food and Industrial Microbiology at the University of Nigeria. She has experience in food fermentations and has done extensive work in probiotics, breakfast cereals and non-dairy food products.

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Dr. Helen Onyeaka (Co-Principal Investigator)

Dr Helen Onyeaka is an industrial microbiologist with a background in chemical engineering. Her research interests are in food fermentation processing, safety of reformulated foods, food safety, quality and spoilage and food waste valorisation

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Dr. Chioma Okoronkwo (Co-Principal Investigator)

Dr. Chioma Okoronkwo holds a PhD in Food Microbiology and Biotechnology. She has extensive knowledge on plant based dairy and plant based yoghurt.

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Eric Ezenwanne (Research Advisor)

Eric is a machine learning engineer, and a systems biology specialist focused on optimized biological models at Common Ground – Synthesis of Biology. He has experience in working with optimized models and meta questioning agents.

LinkedIn

 

David Omale (Research Assistant)

David is a research assistant at the Department of Food Science and Technology, University of Nigeria. He has worked on lactic acid bacteria and its application in developing plant-based products. He has good knowledge of fermentation derived alternative proteins, and leads a student group for alternative proteins.

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Members Google Scholar Citation links:

 

Professor Ifeoma Mbaeyi-Nwaoha Google Scholar

Dr. Helen Onyeaka Google Scholar

 

 

 

  • Members Researchgate links

Professor Ifeoma Mbaeyi-Nwaoha Researchgate

Dr. Helen Onyeaka Researchgate

Dr. Chioma Okoronkwo Researchgate

David Omale Researchgate

 

 

  • 10 key publications of the RG from 2019 till date
  1. Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends
  2. Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability
  3. Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms
  4. Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit
  5. Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends
  6. Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale)
  7. Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours
  8. Sensory profile and physicochemical composition of premixed and post mixed fruit wine from blends of pineapple and watermelon juice
  9. Physico-Chemical and Microbiological Properties of Tamarind Seed Flour and Protein Isolate
  10. Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato
  11. Toxicity of Soursop Leaf Powder and its Relevance in Determining the Micronutrient Status in Formulated Complementary Food

 

 

  • List of patents/exhibitions/shows/productions, etc from 2019 till date

 

Ongoing

 

  • Bank account details of the RG

Yet to get