• Effects of roasting method on the sorption isotherms of tapioca grits and rheological properties of the meal.
• Effect of texture modifiers on the physicochemical and sensory properties of dried fufu.
• Varietal differences in functional properties of cowpea (Vigna unguiculata) starches.
• Development of novel food products from IITA mandate crops (Cassava, Yam, banana, plantain, cowpea and Maize) and transfer of the technology to the public for both improved food security and livelihoods.
• Varietal differences in the physical properties and proximate composition of elite sesame seeds.
• Storage stability of iron- fortified maize flour
