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Name

Dr. Lilian Chinelo Aburime

Department

Biochemistry

Designation

Lecturer II

Email

[email protected]


About Dr. Lilian Chinelo Aburime

Dr. Lilian Chinelo Aburime is a dedicated scholar that pays great attention to details. Well-grounded in both theoretical and Applied Human Nutrition and Food Science. She has, over the years, acquired unique skills and capabilities in food processing, production and utilization. She is proficient in monitoring and evaluation of nutrition and health related programmes. Dr. L.C Aburime was awarded an Ordinary National Diploma in Hotel and Catering Management from the Federal Polytechnic Bida, Niger State in 2001, B.Sc. (Hons) degree in Home Science and Management by the University of Agriculture, Markudi in 2005, M.Sc. degree in Human Nutrition from University of Nigeria, Nsukka in 2012 and Ph.D degree in Nutrition and Food Science from the University of Calabar, Calabar in 2019. She holds a certificate of completion of course on caring for infants and children with acute malnutrition awarded by the International Malnutrition Task Force, University of Southampton, UK, in 2012, Certificate of completion FAO/INFOODS training on food composition, especially relevant for Universities held in Buenos Aires, Argentina in 2017 and certificate of completion of a course on food systems for healthy and sustainable diets held at Wageningen, The Netherlands in 2018. She joined the services of University of Calabar in 2014 as a Technologist and later converted to an academic staff in 2016. Since joining the University, she has been conducting practical’s, teaching, mentoring and contributing to the graduation of students in the University at all levels. Her major research area is food compositions. Others include community and public health nutrition and nutritional epidemiology. She has authored/coauthored some peer reviewed journal articles spread across both local and international journals. Dr. L.C Aburime have served as a peer reviewer to some International Journals. Lilian Aburime ,as she is fondly called by her peers, has participated in many local and international conferences where she made presentations. She is a beneficiary of the prestigious NFP-KOP fellowship that took her to the famous Wageningen, The Netherlands in 2018. Dr. L.C Aburime also received the Institution-based Tertiary Education Trust Fund (TETFund) grant in 2017. She is also a recipient of many other awards including Tilley Ghado prizes for the best graduating student in the College of Food Technology, University of Agriculture Makurdi in 2005. She is a member of many professional associations including the Nutrition Society of Nigeria, The Nutrition Society and national Institute of food Science and Technology. Dr. L.C Aburime is married with four children.


S/N Qualification School Atttended Started Finished
FSLCFestival Road Primary School, Garki Abuja19861990
SSCEGovernment Secondary School, Bwari Abuja19911996
OND Federal Polytechnic, Bida19992001
M.Sc. Human NutritionUniversity of Nigeria, Nsukka20002012
B.Sc. Home Science and Management University of Agriculture, Makurdi, Benue State20022005
Ph.D Nutrition and Food ScienceUniversity of Calabar, Calabar, Cross River State20142019

S/N Publication
Aburime, L.C., Okereke, U & Nzekwe, E (2019). The Effect of Different Indigenous Processing Methods on the Chemical Composition of Cassava Products. Journal of Biology, Agriculture and Healthcare, 9 (12),1-10.
Ekpe, O. O, Aburime, L. C, & Agboje Mgbeje, B. I (2018). Determination of Nutrients Composition and Protein Quality of Itughausing Albino Wister Rats. Nigerian Journal of Nutritional Sciences, 39 (2), 20-26.
Ene-Obong, H.N., Onuoha, N.O., Aburime, L.C & Mbah, B.O (2016). Nutrient, phytochemical and antioxidant compositions of spices consumed in Nigeria. Journal of Food Chemistry,0308-8146
Ngwu, E.K., Aburime, L.C &Ani, P (2014). Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels. International Journal of Basic and Applied Sciences, 3(3), 285-290.
Ngwu, E.K., Aburime, L.C &Ani, P (2014). Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels. International Journal of Basic and Applied Sciences, 3(3), 285-290
Ngwu, E.K., Aburime, L.C., Ani, P.N & Eze, S.N (2013). Effect of roasting on the phytochemical and proximate composition of African Yam Bean (Sphenostylis stenocarpa) flour. Journal of Dietetics Association of Nigeria, 4(1),51-56.

S/N Grant Currency/Amount Grantor Date
Tet Travel GrantNRN 1,900,000Tet Fund2017-10-09
NFP-KOP fellowshipEuros 6000Netherland Government2018-06-04

S/N Conference Description Started Finished
3rd Annual conference of Dietitian Association of Nigeria (DAN) held at Owerri in 2010.Ngwu, E.K., Aburime, L.C., Ani, P.N., & Eze, S.N. (2010). Effect of roasting on the phytochemical and proximate composition of African Yam Bean (Sphenostylis stenocarpa) flour2010-05-142010-05-18
Nutrition Society of Nigeria Enugu chapter meeting, 1st of July, 2010Aburime, L.C. (2010). Effect of Toxic fumes on Nutrition and health 2010-07-012010-07-01
45th Annual Conference of the Nutrition Society of Nigeria held in Lagos, Nigeria from 15-19 September 2015.Ene-Obong, H. N., Aburime, L. C., & Ikpi, N. W. (2015). Physical Activity Level, Body Composition and Metabolic Syndrome of Civil Servants and Traders in Calabar Metropolis.2015-09-152015-09-19
11th International Food Data Composition Hyderabad, India, 3rd -5th November, 2015.Ene-Obong, H.N., Onuoha, N.O., Aburime, L.C., Mbah, B.O (2015). Nutrient, phytochemical and antioxidant compositions of spices consumed in Nigeria2015-11-032015-11-05
2nd South-South Zonal Annual Scientific Conference “UNICA. 2nd -5th August 2017. Aburime, L. C., Ene-Obong, H. N., & Charlie, A. M (2017). Proximate, Phytochemicals and Antinutrient Composition of Selected Green Leafy Vegetables consumed in Cross River State.2017-08-022017-08-05
12th INTERNATIONAL FOOD DATA CONFERENCE ARGENTINA, BUENOS AIRES 11th -13th September, 2017Aburime, L.C., Addy, P.S., Ahmed, D., Annor, G. A., Bih Loh, A.M., Compaoré, E., Cabia, S.D., Dembélé, F.M., Dieudonné, B., Edwige, O.B., Ene-Obong, H.N., Fogny, N.F., Ferreira, M., Grande, F., Jemide, J. O., Kouebou, P.C., Muller, C., Espinosa, S.N., Ouattara, F., Rittenschober, D., Schönfeldt, H., Deventer, M., Yiagnigni, A.R., Charrondière, U.R. (2017). Updating and expanding the Food Composition Table for Western Africa. 2017-09-112017-09-13
47th Annual General Meeting and Scientific Conference of the Nutrition Society of Nigeria, September 19th -23rd 2017 at the International Conference Centre, University of Ibadan.Aburime, L.C. (2017). Effects of varying fermentation time on the chemical composition and sensory properties of African yambean and corn flours and gruels (AB/NSN2017/039).2017-09-182017-08-23