Prof. Charles Ngwuja Ishiwu

Prof. Charles Ngwuja Ishiwu is a PROFESSOR in FOOD SCIENCE AND TECHNOLOGY Department, Faculty Of Agriculture in Nnamdi Azikiwe University

Prof. Charles Ngwuja Ishiwu

Staff Profile

BRIEF CITATION OF ISHIWU CHARLES N. Charles was born in the family of Pa Ozioko Ishiwu Ngwu and Madam Grace Ishiwu of Amuke-Owerreani village Nsukka Town of Enugu State - Nigeria on Jan 03, 1968 After his secondary education, he proceeded to University of Nigeria Nsukka where he obtained BSc, MSc and PhD degrees in Food Science and Technology. He is a Certified Food Scientist of Nigeria (CFSN) and a Fellow of Nigerian Institute of Food Science and Technology (FNIFST) Ishiwu has been a lecturer for over 28 years. His lecturing career started from Institute of Management and Technology (IMT) Enugu in 1996 where he served for 16 years and rose to the rank of chief lecturer before he transferred to Nnamdi Azikiwe University (NAU) in 2012. He was promoted to the rank of Professor in 2018. He is a researcher and has published many of his research findings in novel Food Product development and Optimization. To view his publications, search from his google scholar citations: https://scholar.google.com/citations?hl=en&user=vcHDPGMAAAAJ His Leadership Roles before joining UNIZIK 1. Head of Department of Food Technology, IMT, Enugu, 2011/2012 2. Head of Department of Biological Sciences, Tansian University, Umunya, 2009-2010 His activities at UNIZIK 1. Two-times Sub-Dean Faculty of Agriculture Nnamdi Azikiwe University Awka (2015 - 2019) 2. Chairman of the Planning Committee of Faculty of Agriculture Academic Staff Lecture Series, NAU (2019-Date) 3. Chairman of Curriculum Committee that developed Agriculture Pragmme on TETFUND Centre of Excellence for Biomedical, Engineering and Agricultural Translational Studies (TCE-BEATs) 4. Coordinator of Faculty of Agriculture Post Graduate Programme (2014- 2015) 5. Member of Faculty of Agriculture Exam Misconduct Committee, 2016-Date 6. Academic adviser/exam officer for 2011 (pioneer set) of Food Science and Technology Students His Activities in Nigerian Institute of Food Science and Technology (NIFST) 1. Two-times LOC Chairman for NIFST EAST CENTRAL CHAPTER ReFoSTS 2. Coordinator NIFST Enugu Zone (2008-2012) 3. Coordinator NIFST Enugu zone (2023 - Date) 4. Keynote Speaker ReFoSTS East Central Chapter 2021 5. Chairman of communiqué Drafting Committee NIFST Annual Conference Abuja, 2022 6. Member of Committee that reviewed NiCFoST Technical document for charter His National Assignments • Accreditation resource person for National Universities Commission (NUC) • Accreditation resource person for National Board for Technical Education • Member National Fortification Programme of Standard Organization of Nigeria (SON) • External Examiner for many Universities (undergraduate and postgraduate programmes) • External Assessor of professorial candidates • Consultant for Enugu State Ministry of Agriculture • Facilitator for National Open University of Nigeria (NOUN)

Personal Information

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Phone:
Address:
Food Science And Technology, Faculty Of Agriculture, Nnamdi Azikiwe University, Awka.
Faculty/Unit:
FACULTY OF AGRICULTURE
Department/Sub-Unit:
FOOD SCIENCE AND TECHNOLOGY

Social Profiles

Ishiwu, C. N. Https://scholar.google.com/citations?hl=en&user=vcHDPGMAAAAJ

Interest Areas

Food Processing FOOD PROCESSING

Creative Output

Journal Articles
155. Chukwuemeka Divine., Ishiwu C. N., Mofunanya Grace Nneka., Udemba Rita Cynthia. (2025, July), "Production and Characterization of Composite Flour Made From Mixture of Cassava Fiber (Seviet), Maize and Plantain, Intended for Cooked-Dough,", International Journal of Innovation and Research and Innovation in Applied Science (IJRIAS), Vol. 10, (Issue 6), pp 6
2Ugwu Linus Ejiofor*, Ishiwu C. N., Mofunanya Grace Nneka, Okocha Kalu SundayUgwu Linus Ejiofor*, Ishiwu C. N., Mofunanya Grace Nneka, Okocha Kalu Sunday. (2025, July), "Optimization of Nutrient Composition of Foam-Mat Dried Protein Rich Weaning Food Supplement Produced from Carrot Juice (Daucus Carota), Egg White and Crayfish (Nematopalaemon Hastatus)", International Journal of Innovation and Research and Innovation in Applied Science (IJRIAS)., Vol. 10, (Issue 3), pp 7
3Ibe PC, Agu HO, Ikegwu TM, Ishiwu CN, Emembolu LN. (2025, July), "Effect of dough thickness and baking temperatures on the proximate composition of optimized cookies from wheat-white yam flour using response surface methodology", Elsevier Applied Food Research, Vol. 5, (Issue 1), pp 8
4Ibe PC a,b, Agu HO b,c, Ikegwu TM b,e,* , Ishiwu CN b, Emembolu LN d. (2025, July), "Effect of dough thickness and baking temperatures on the proximate composition of optimized cookies from wheat-white yam flour using response surface methodology", Applied Food Research, Vol. 5, pp 7
5C.N. Ishiwu, C.O. Mogor, E.O. Nduka, N.M. Anene. (2023, June), "Proximate Composition of Foam Mat-Dried Tomato Powder as Affected by Process Variables: A Review", Pakistan Journal of Nutrition, Vol. 22, (Issue 1), pp 59-80
6C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, E. F. Okpalanma and C. S. Anarado. (2021, June), "Effect of slice thickness and soaking time on the physicochemical properties of cassava flour (Manihot esculenta) used for bakery products", Asian Food Science Journal, Vol. 20, (Issue 6), pp 10-24
739. Udaya, E. C, Ishiwu, C.N. Obiora, C. U and Iwouno, J. O. (2020, February), "Effects of Yeast Concentration and Total Soluble Solids on Quality of Wine Produced from Pineapple, Current Journal of Applied Science and Technology", British Journal of Applied Science & Technology, Vol. 39, (Issue 30), pp 28-42
8C. R. Abah1*, C. N. Ishiwu , J. E. Obiegbuna1 and A. A Oladejo. (2020, October), "Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications", European Journal of Nutrition & Food Safety, Vol. 12, (Issue 5), pp 101-111
9Nneka Uchegbu, Theresa Nnamocha and Charles Ishiwu. (2020, September), "). Review Article Natural Food Colourants Juxtaposed with Synthetic Food Colourant", Pakistan Journal of Nutrition
1036. Johnpaul I. Agbaka, Charles N. Ishiwu and Ajibola N. Ibrahim. (2020, April), "Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk", Asian Food Science Journal, Vol. 15, (Issue 4), pp 21-31
11E. F. Okpalamma, C. N. Ishiwu and C. Chukwu. (2020, March), "Development of biscuits made with wheat, soybean and cassava flour blends using mixture design", International Journal of Food Science and Nutrition, Vol. 5, (Issue 2), pp 73-79
12C. N. Ishiwu, Opara, A. G; Obiegbuna, J. E And Okeke, P. A. (2020, August), "Assessment of Growth Performance of African Catfish (Clariasgariepinus) Fed with Feed Produced from blend of Pigeon pea (Cajanus Cajan) Bambara groundnut (Vigna subterranea) and Fish meal", Global Journal of Agricultural Sciences, Vol. 19, pp 17-26
13C. R. Abah; C. N. Ishiwu; J. E. Obiegbuna and A. A. Oladejo. (2020, February), "Nutritional Composition, Functional properties and Food Application of Millet Grains", Asian Food Science Journal,, Vol. 14, (Issue 2), pp 9-19
14C. N. Ishiwu, E. S. Ukpong and H. F. Aka.. (2020, March), "). Production and Optimization of Physical and Chemical Properties of Cookies from Mixture of Malted Sorghum, Whole Wheat and Tiger nut Flours Randomized Trials", American Journal of Food Science and Nutrition, Vol. 2, (Issue 1), pp 47-58
15Nneka Uchegbu, 1Theresa Nnamocha and 2Charles Ishiwu. (2020, May), "Review Article Natural Food Colourants Juxtaposed with Synthetic Food Colourant: A Review", Pak. J. Nutr.,, Vol. 19, (Issue 8), pp 7
16Victor-Aduloju, A. T. Anyamene, C, Ogbu, K. N and Ishiwu, C. N.. (2018, October), "Isolation and Identification of probiotic-Lactobacillus species from traditional drink kunu-zaki fortified with paddy rice and sweet potatoes", African Journal of Food Science, Vol. 12, (Issue 9), pp 230-237
17Josephat Ikechukwu Anyadioha; Eric Chigozie Okoli; Roseline Nwabugo Attagwu; Charles N. Ishiwu.. (2017, September), "The Proximate and mineral composition of soaked and germinated Kpaakpa (Hildegardia barteri) seed flour: A response surface methodology approach", International Journal of Food Science and Nutrition, Vol. 2, (Issue 5), pp 155-161
18J. E. Obiegbuna, B. O. Osajiele, C. N. Ishiwu. (2017, September), "). Quality Evaluation of Awka Market Honey and Honey from Beekeepers in Two Flora Regions of Anambra State-Nigeria", American Journal of Food Science and Technology, Vol. 5, (Issue 4), pp 149-155
19Ishiwu Charles, Onoh I. M., Nwanya P. O and Agulanna A. C. (2017, November), "Physicochemical Properties of Cocoyam Starch Extracted in Two Media", International Letters of Natural Sciences, Vol. 46, pp 32-39
20NN. Uchegbu and CN. Ishiwu. (2016, September), "Germinated Pigeon pea (Cajanus cajan) : A Novel Diet for Lowering Oxidative Stress and Hyperglycemia", Food Science and Nutrition, pp 1-6
21NN. Uchegbu and CN. Ishiwu. (2016, September), "Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan) and Brewers’ Spent Grain Flour and Blood Glucose Level of Rats Fed the Biscuit", Nutrition and Food Sciences, Vol. 10, (Issue 1)
22Nneka N. Uchegbu, Charles N. Ishiwu. (2016, September), "Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers’ Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit", International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, Vol. 10, (Issue 1), pp 6
23CN. Ishiwu, Anih, JC and Victor-Aduloju, AT.. (2015, September), "Effect of Period of Fermentation on Nutrients of Castor Oil Seed (Ricinus comunis", Direct Research Journal of Agriculture and Food Science (DRJAFS),, Vol. 3, (Issue 10), pp 178-183
24CN. Ishiwu, Obiegbuna, JE and Igwe, EC.. (2015, September), "Effect of Process Variables on Some Physical Properties and Hydrogen Cyanide Content of Dried Cassava Slices (“Abacha”)", Journal of Food Processing Technology, Vol. 6, (Issue 8)
25Ishiwu CN*, Obiegbuna JE and Igwe EC. (2015, July), "Effect of Process Variables on Some Physical Properties and Hydrogen Cyanide Content of Dried Cassava Slices (“abacha”)", J Food Process Techno, pp 6
26Ishiwu, C. N.1*, Anih, J. C.2, Victor-Aduloju, A. T.. (2015, October), "Effect of period of fermentation on nutrients of Castor oil seed (Ricinus communis)", Direct Research Journal of Agriculture and Food Science (DRJAFS), Vol. 3, (Issue 10), pp 6
27CN. Ishiwu, Obiegbuna, JE and Iwouno, JO. (2014, November), "Effect of Inlet-Air Temperature on Physico-chemical and Sensory Properties of Spray-dried Soy milk", African Journal of Food Agriculture Nutrition and Development (AJFAND), Vol. 14, (Issue 6), pp 2239-2253
28CN. Ishiwu, Iwouno JO, biegbuna JE, Ezike TC. (2014, September), "Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]", Journal of Food and Nutrition Sciences,, Vol. 2, (Issue 3), pp 87-92
29CN. Ishiwu , Nkwo VO, Iwouno JO, Obiegbuna JE and Uchegbu NN. (2014, July), "Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour", African Journal of Food Science, Vol. 8, (Issue 5), pp 233-238
30Obiegbuna James E., Morah Grace N., CN. Ishiwu. (2014, October), "Comparison of Yields and Physicochemical Properties of Lime Juice with Acetic Acid and Calcium Chloride Coagulated Soybean Curds,", Journal of Food and Nutrition Sciences, Vol. 2, (Issue 3), pp 58-62
31CN. Ishiwu, Umenwanne, CP, Obiegbuan, JE and Uchegbu, NN. (2014, August), "Invitro Assessment of Antibacterial Effects of Extracts of Ocmum gratissimum and Carica papaya Leaves", International Journal of Applied Science and Technology, Vol. 4, (Issue 1)
32Ishiwu C. N , Nkwo V. O., Iwouno, J. O, Obiegbuna J. E and Uchegbu N. N. (2014, June), "Optimization of texture and taste of biscuit made from blend of plantain, sweet potato and malted sorghum flour", AFRICAN JOURNAL OF FOOD SCIENCE
33Ishiwu Charles N.1, *, Iwouno, Jude O.2, Obiegbuna James E.1, Ezike Tochukwu C.3. (2014, June), "Effect of thermal processing on lycopene, beta-carotene and Vitamin C content of tomato [Var.UC82B]", Journal of Food and Nutrition Sciences, Vol. 2, (Issue 3), pp 5
34Obiegbuna James E.1, *, Morah Grace N.2, Ishiwu Charles N.1. (2014, May), "Comparison of yields and physicochemical properties of lime juice with acetic acid and calcium chloride coagulated soybean curds", Journal of Food and Nutrition Sciences, Vol. 2, (Issue 3), pp 5
35Ishiwu CN1*, Obiegbuna JE1 and JO Iwouno2. (2014, October), "EFFECT OF INLET-AIR TEMPERATURE ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPRAY-DRIED SOY MILK", AJFAND, Vol. 14, (Issue 6), pp 6
36Ishiwu CN1, Umenwanne CP2, Obiegbuna JE1, Uchegbu NN. (2014, January), "Invitro Assessment of Anti Bacterial Effect of Extracts of Ocimum Gratissimum and Carica Papaya Leaves", Unknown Journal or Publisher, Vol. 4, (Issue 1), pp 6
37Eze-Steven, PE; CN. Ishiwu; Udedi, SC and B. O. Ogeneh. (2013, November), ") Evaluation of antioxidant potential of Monodorora myristica (African Nutmeg)", International Journal of Current Microbiology and Applied Sciences, Vol. 11, pp 373-383
38JE. Obiegbuna, PI. Akubor, CN.Ishiwu and J Ndife. (2013, October), "Chemical Composition and Effect of Processing and Flour Particle size on Physico-chemical and Organoleptic Properties of Cocoyam (Colocasia esculentavar. Esculenta) Flour", Nigerian Food Journal, Vol. 31, (Issue 2), pp 113-122
39CN. Ishiwu; Obiegbuna, J.E and Aniagolu, N.M. (2013, October), "Evaluation of Chemical Properties of Mistletoe Leaves from Three Different Trees (Avocado, African Oil bean and Kola)", Nigerian Food Journal,, Vol. 31, (Issue 2), pp 1-7
40JE. Obiegbuna, Akubor, PI, CN.Ishiwu and Ndife, J. (2013, February), "Physicochemical and Sensory Properties of Boiled Prosopis Africana Seed Endosperm Macerated in Various Ethanol-water Mixtures,", Advance Journal of Food Science and Technology, Vol. 5, (Issue 9), pp 1204-1208
41Akubor, P.I and CN. Ishiwu. (2013, August), "Chemical Composition, Physical and Sensory Properties of Cakes Supplemented with Plantain Peel Flour,", International Journal of Agricultural Policy and Research, Vol. 1, (Issue 4), pp 89-92
42. Obiegbuna, J.E, Akubor, P.I, CN. Ishiwu and Ndife, J. (2013, July), "Effect of Substituting Sugar with Date Palm Pulp Meal on the Physicochemical, Organoleptic and Storage Properties of Bread,", African Journal of Food Science,, Vol. 7, (Issue 6), pp 113-119
431James E. Obiegbuna, 2Peter I. Akubor, 1Charles N. Ishiwu and 3Joel Ndife. (2013, May), "Physicochemical and Sensory Properties of Boiled Prosopis africana Seed Endosperm Macerated in Various Ethanol-water Mixtures", Advance Journal of Food Science and Technology, Vol. 5, (Issue 9), pp 6
44James E. Obiegbuna, 2Peter I. Akubor, 1Charles N. Ishiwu and 3Joel Ndife. (2013, May), "Physicochemical and Sensory Properties of Boiled Prosopis africana Seed Endosperm Macerated in Various Ethanol-water Mixtures", Advance Journal of Food Science and Technology, Vol. 5, (Issue 9), pp 6
45Ishiwu, C.N.1, Obiegbuna, J.E.1 and Aniagolu, N.M.. (2013, October), "Evaluation of Chemical Properties of Mistletoe Leaves from Three Different Trees (Avocado, African Oil Bean and Kola)", Nigerian Food Journal Official Journal of Nigerian Institute of Food Science and Techonology, Vol. 31, (Issue 2), pp 7
46P. I *Akubor1 and C Ishiwu2. (2013, May), "Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flour", International Journal of Agricultural Policy and Research, Vol. 1, (Issue 4), pp 6
47Akubor P.I and Ishiwu Charles N. (2013, June), "Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flourChemical composition, physical and sensory properties of cakes supplemented with plantain peel flour", International Journal of Agricultural Policy and Research, Vol. 1, (Issue 4), pp 6
48J. E. Obiegbuna1*, P. I. Akubor2, C. N. Ishiwu1 and J Ndife3. (2013, June), "Effect of substituting sugar with date pEffect of substituting sugar with date palm pulp meal on the physicochemical, organoleptic and storage properties of breadalm pulp meal on the physicochemical, organoleptic and storage properties of bread", African Journal of Food Science, Vol. 7, (Issue 6), pp 6
49P.E.Eze-Steven1*, C. N.Ishiwu2, S. C. Udedi3, and B.O.Ogeneh4. (2013, July), "The effect of substituting granulated sugar with date palm fruit pulp meal (DPFPM) in bread production was evaluated. Date palm fruit pulp was oven dried (46°C, 8 h) and milled. Granulated sugar was substituted at 0, 25, 50, 75 and 100% with DPFPM in bread recipe and bread produced using straight dough bulk fermentation method. Proofing ability of the dough, oven spring, bread loaf weight, volume and specific volume were evaluated. Proximate composition, incidence of mold growth on bread loaves and sensory properties of the loaves were also determined. On dry weight basis, crude fat, crude fiber, crude protein and ash contents significantly (p < 0.05) increased from 6.25 to 7.72, 1.52 to 4.45, 16.85 to 21.26, and 2.26 to 3.84%, respectively, whereas carbohydrate decreased from 73.12 to 62.73% with increasing substitution of sugar with DPFPM. The decrease in proofing ability of the dough (2.20 to 2.08) was insignificant (p > 0.05) while the decreases in oven spring (2.30 to 1.87 cm), loaf volume (848.3 to 762.3 cm3) and specific volume (3.15 to 2.64 cm3/g) were significant (p < 0.05). Loaf weight increased (p < 0.05) from 265.5 to 288.8 g. Visually observable colonies of mold on bread loaves during storage initially decreased but later increased with increasing DPFPM. Substituting sugar with DPFPM had no adverse overall effect on the acceptability of bread loaves; it however increased the nutritional value but decreased the physical quality of the bread loaves.", International Journal of Current Microbiology and Applied Sciences, Vol. 2, (Issue 11), pp 10
50Uchegbu, N.N and CN. Ishiwu. (2012, June), "Effect of Particle Size and Relative Humidity on Water Activity and Moisture Content of Stored Soy Flour", Journal of Environmental Management and Safety, Vol. 3, (Issue 6), pp 70-79
51Uchegbu N.N. and 2Ishiwu C.N.. (2012, December), "Effect of Particle Size and Relative Humidity on Water Activity and Moisture Content of Stored Soy Flour", Journal of Environmental Management and Safety
52Ogbo, A.I. and CN. Ishiwu. (2008, November), "Available vitamin C content of pasteurized Orange (Citrus sinensis) Juice,", Nigerian Journal of Nutritional Sciences, Vol. 29, (Issue 1), pp 20-30
53CN. Ishiwu; Iwouno, J.O., Okoh, E.E. (2006, October), "Ascorbic acid as Dough Conditioner.", Nigerian Food Journal, Vol. 24, (Issue 1), pp 1-6
54. CN. Ishiwu and Iwouno, J.O. (2006, October), "Physico-Chemical and Sensory Properties of Vinegar Produced from Pineapple Peels,", Nigerian Food Journal, Vol. 24, (Issue 1), pp 127-130
55CN. Ishiwu. (2005, November), "Qualities of Cookies Produced by Partial Replacement of Wheat with Plantain (Musa paradisca) Flour", Nigerian Journal of Nutritional Sciences, Vol. 26, (Issue 2), pp 23-25
56CN. Ishiwu. (2005, October), "Qualities of Cookies Produced by Partial Replacement of Wheat with Plantain (Musa paradisca) Flour", Nigerian Journal of Nutritional Sciences, Vol. 26, (Issue 2), pp 23-25
57CN. Ishiwu. (2004, January), "Effect of Sprouting On Available Lysine Content Of Cowpea Legume and the Performance of the Flour In “Moi-Moi” Production,", Nigerian Food Journal,, Vol. 22, pp 7-9
58CN. Ishiwu, Onyeji, A.C. (2004, October), "Properties of Instant Gruel Based on Blend of Maize (Zee mays L.) Starch, African Yam Bean (Sphenostylis stenocarpa) Flour and Soybean (Glycine max) Flour", Nigerian Journal of Nutritional Science, Vol. 25, (Issue 1), pp 16-19

Academic Leadership Qualities

Supervisions
1"Physico-chemical, antioxidant and sensory properties of functional tea from blend of utazi, nchuanwu and tumeric" (2022). Completed Masters project by Nwuneri Anthony Chukwuka