Last Updated on April 12, 2019 by admin
•  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 variables on the functionality of indigenous foods; Gari, Yam flour, Melon seed, etc.
• Consumption of pulses and health benefits.
• Glycaemic indices of different carbohydrate sources.
• Secondary and Tertiary Processing of underutilized food crops; sweet potatoes, cocoyams and plantain
