Last Updated on May 10, 2019 by admin
(a) Research in Progress
1. Dough Rheology, Baking and Sensory Qualities of Biscuit from Blends of Breadfruit and
Wheat flours
(b) Research completed but yet not published
1. Composition and Pasting properties of Breadfruit (Artocarpus communis Forst) from
South west States of Nigeria.
2. Batter rheology, Baking and Sensory Qualities of Cake from Blends of Breadfruit and
Wheat flours.
3. Towards Culinary Improvement of Ebiripo: A Steamed Cocoyam Paste from South West
Nigeria.
4. Assessment of Impact of Tourism on the Economy Nigeria and other Selected Tourism
Inclined Countries
