registrar@dsust.edu.ng +234 807 325 9790

Department: Food Science and Technology

  1. Home
  2. Sciences
  3. Food Science and Technology
  4. Staff

Dr. Emojorho, Eguono Ernest

Profile

He is an academic staff of Department of Food Science and Technology, Faculty of Sciences, Southern Delta University , Ozoro, Delta State. He holds a Bachelors Degree of Science (Food Science and Technology), Enugu State and Master's Degree in Food science and technology (Cereal Technology) from the University of Nigeria, Nsukka. He also holds a a Doctorate Degree in Food Science and Technology with specialization in Food Quality Control and Assurance from the University of Nigeria, Nsukka. He possesses over 40 scientific publications consisting of international journals, national journals and conference proceedings. His hobbies are reading, listening to christian music and playing table tennis. He is a scholar with extra ordinary insight, whose innovative research has ensured transformation of food waste such as orange seeds into nutritious food product of high quality which also serve as a waste management method to alleviate malnutrition. His area of interest include food packaging and storage, fruits and vegetable processing, cereal technology, and food quality control and assurance.

Publications

  1. Emojorho, E. E., Aniemena, C. C., Anyanwe, C. U., Ogboli, C. C., & Imighorina, P. O. (2026) Micronutrient Composition of Bread Produced from Millet and Pigeon Pea Flour. , Journal of Advances in Food Science , https://doi.org/10.56557/jafsat/2026/v13i310820, 13(3), 204-212

  2. Emojorho, E. E., Aniemena, C. C., Anyanwe, C. U., Ogboli, C. C., & Anadu, A. A (2026) Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour. , Asian Journal of Food Research and Nutrition, 5(3), 877–886. , https://doi.org/10.9734/ajfrn/2026/v5i3421, 5(3), 877-886

  3. C. C. Aniemena1 , E. E. Emojorho , O. M. Adinkwu, M. N. Anene, C. C. Ogboli, O. G. Oluwatobi (2026) Micronutrients and phytochemical properties of tigernut milk produced with blends of watermelon. , International Journal of Multidisciplinary Research and Development., 13(2), 239-245

  4. E. E. Emojorho, C. C. Aniemena, C. U. Anyanwe, C. C. Ogboli and B. Ogbebor (2026) Micronutrients Composition of Cake Produced from Fermented Sorghum and Pigeon Pea Composite Flour., Int. j. adv. multidisc. res. stud., 6(3), 1937-1941

  5. Anene, M. N., E. E. Emojorho, C. C. Aniemena, O. M. Adinkwu, C. C. Ogboli, and S. C. Timilami. (2026) “Nutritional Properties of Tigernut Milk Produced With Blends of Watermelon and Coconut”. :132-40. , Asian Journal of Chemical Sciences, https://doi.org/10.9734/ajocs/2026/v16i2442., 16 (2), 132-140

  6. Anene, N. M, O. F. Okafor, E. E. Emojorho, T. M, Ikegwu, C. U. Obiora, and C. S. Mmuoh. (2026) Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe Pinnata, Cymbopogon Citratus and Syzygium Aromaticum”. , Journal of Advances in Food Science , https://doi.org/10.56557/jafsat/2026/v13i210494., 13(2), 47-62

  7. Adinkwu, O.M., Emojorho, E.E., OGBOLI, C.C., OGWU, C., Obruche, F. (2026) Minerals and Vitamin composition of bread from bambara groundnut and sorghum flour. , International Journal of Multidisciplinary Research and Development, 12(10), 71-76

  8. Emojorho, E. E, Onyekachukwu M. A., Uyoyoghene O. U., Okoh, F.N., Ogwu, C., Ogboli, C.C. and Aphiar, A (2025) Chemical Composition and Storage Study of Debittered Orange-Seed Flour”. 15 (1):157-65., Asian Journal of Research in Biochemistry,, 15(1), 157-65

  9. Emojorho, E.E. Oboreh, O.J., Adinkwu, O.M., Obetta, R.N., Iniaghe,P., Ogboli, C.C. and Orede, G. (2025) “Proximate, Physicochemical and Phytochemical Evaluation of Biscuits Produced from Millet and Soybean Flour”. , Asian Journal of Applied Chemistry Research , https://doi.org/10.9734/ajacr/2025/v16i4354, 16(4), 48-55

  10. Emojorho, E.E., Adinkwu, O.M., Obetta, R.N., Oboreh, O.J., Taiga, A., Ogboli, C.C. And Ayomavoro (2025) Development Of Nutrientdense Biscuits From Sorghum And Bambara Groundnut Flour”. , Asian Journal Of Applied Chemistry Research 16 (4):68–77. , Https://Doi.Org/10.9734/Ajacr/2025/V16i4356, 16(4), 66-77

  11. Onuoha, L.N., Emojorho, E.E., Adinkwu, O.M., Emumejaye, K., Obetta, R.N., Ogboli, C.C. And Ohwo, F.E (2025) Chemical and Functional Properties of Chin-Chin from Wheat, Soybean and Millet Flour Blends, Asian Journal of Advanced Research and Reports , . https://doi.org/10.9734/ajarr/2025/v19i101171, 19(10), 63-71

  12. Onuoha, L.N., Emojorho, E.E., Oboreh, O.J Obetta,R.N Adinkwu, O.M., Akubor, P. Ogboli, C.C., and Akinnuoye, V.M. (2025) Evaluation of Nutritional and Functional Characteristics of Biscuits Enriched with Groundnut-Wheat Composite Flour. 2025; 5(5):781-787, Int. j. adv. multidisc. res. stud., 5(5), 781-787

  13. Okoh, F. N., Emojorho, E. E., Akubor, P. I., Adinkwu, O. M., Ududua, U. O., & Ogboli, C. C. (2025) Vitamin and Antioxidant Properties of Kunuaya Produced with Supplemented Water Melon Juice. , Asian Journal of Research in Biochemistry, , https://doi.org/10.9734/ajrb/2025/v15i3384, 15(3)29, 29-35

  14. Emojorho, E. E., Adinkwu, O. M., Onuoha, L. N., Oboreh, O. J., Nwosu, A. N., & Ogboli, C. C. (2025) Sensory Qualities and Micronutrient Composition of Tortillas Made from Rice Flour for the Production of Shawarma. . https://doi.org/10.9734/ajacr/2025/v16i2331, Asian Journal of Applied Chemistry Research, , 16(2), 96–105

  15. O. A. Ihedinachi, E. E. Emojorho, A. O. Amonyeze, L. N. Onuoha, N. I. Spencer, C. C. Nwagbo and C. Cecilia (2024) Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp. , World Journal of Advanced Research and Reviews, 2024,, 22(03), 1557–1567.