Henshew, F.O:Research
• Processing and utilization of food crops
• Effects of processing on functionality of Food ingredients
• Starch and protein functionality
• Sensory Evaluation (Sensory attributes profiles and consumer acceptability)
• Characterization of Cowpea varieties for specific end- use
• Development and characterization of Value-Added- Products from Cowpea and Bambara beans.
• Effects of processing varia…