International Journal of Coronaviruses

The Open Access Pub has the reputation for quick reviewing and publishing original research articles. The editorial boards of our journals have many dedicated and reputed scientists as editorial members. Their support helps many researchers from all countries to enhance their research between scientists of various communities. This platform plays a crucial role in promoting science networks and exchanges.

John Akighir, Food Science Lecturer at Federal University Wukari, expert in Food Composition and Processing.

Nigeria

Department of Food Science and Technology, Federal University Wukari, Taraba State, Nigeria

Send an Email

Dr. John Akighir

Address:

Federal University Wukari, Katsina-Ala Road, P.M.B 1020, Wukari, Taraba State, Nigeria

Research Interests:

  • Food Science and Technology
  • Composite Flour Technology
  • Nutritional and Anti-nutritional Analysis
  • Physicochemical and Functional Properties of Food
  • Cereal and Tuber Processing
  • Food Product Development
  • Value Addition to Underutilized Crops
  • Food Security

Biography:

John Akighir is a dedicated lecturer and Doctor of Philosophy (PhD) researcher in the Department of Food Science and Technology at Federal University Wukari, Nigeria. His research focuses on enhancing food and nutritional security by exploring the potential of indigenous and underutilized crops. He specializes in the analysis of nutritional, anti-nutritional, and physicochemical properties of various food materials. A significant part of his work involves developing and evaluating composite flours from cereals, legumes, and fruits for the production of value-added food products such as biscuits, noodles, and traditional gruels. Through his research and teaching, Mr. Akighir aims to contribute to the development of sustainable food solutions and mentor future food scientists.


Education Details:
  • PhD in Food Science and Technology (In Progress), Federal University of Agriculture, Makurdi, Nigeria
  • MSc in Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria
  • BSc in Food Science and Technology, University of Agriculture, Makurdi, Nigeria

Professional Background:
  • Lecturer, Department of Food Science and Technology, Federal University Wukari, Nigeria (Present)
  • Graduate Assistant, Department of Food Science and Technology, Federal University Wukari, Nigeria

Achievements:
  • Active researcher and educator at a federal university, contributing to the academic development of the institution.
  • Author of several peer-reviewed articles in national and international journals focused on food science and value addition.

Current Research Projects

His current PhD research involves the characterization of different processing methods on the functional and nutritional quality of flours from crops like tigernut. He is also working on optimizing the formulation of composite flours to improve the sensory and nutritional profiles of baked goods and other food products.


Academic Profiles of Dr. John Akighir

Publications:

John Akighir has a growing publication record focused on the practical application of food science to improve the nutritional quality of local food staples. His recent work evaluates the potential of various composite flours in creating enhanced food products.


List of  Recent Publications:

  • Akighir, J., Gernah, D. I., & Egesie, C. I. (2023). Chemical and nutritional composition of dry and wet-milled tigernut (Cyperus esculentus) flour. FUW Journal of Science and Technology, 8(1), 126-130.
  • Aondoakaa, C. T., Akighir, J., Iorliam, B. M., & Abah, J. (2023). Quality Assessment of Gruel Produced from Blends of Pearl Millet, African Bush Mango and Cowpea Composite Flour. World Journal of Advanced Research and Reviews, 18(2), 795-802. DOI: https://doi.org/10.30574/wjarr.2023.18.2.0834
  • Akighir, J., Gbertyo, A. I., & Manger, A. N. (2022). Production and quality evaluation of biscuits from wheat, soybean and orange peel composite flour. Asian Journal of Agricultural and Horticultural Research, 9(2), 24-33.
  • Akighir, J., Gernah, D. I., & Egesie, C. I. (2021). Effect of processing methods on the functional and pasting properties of tigernut (Cyperus esculentus) flour. Journal of Food Science and Nutrition Research, 4(3), 209-220. DOI: https://doi.org/10.26502/jfsnr.2642-11000067
  • Akighir, J., Adelakun, O. E., & Ibrahim, M. (2021). Production and quality evaluation of noodles from composite flour of wheat and African bush mango (Irvingia gabonensis) kernel. International Journal of Food Science and Nutrition, 6(4), 11-16.

 

Last Updated on October 12, 2025