• Formulation of a cashew nut spread

• Indices of adulteration in traditional yam powder (amala)

• Characteristics of flavouring oils and cubes made from fermented melon seeds

Research completed but not yet published:

i. Formulation of a cashew nut spread

ii. Indices of adulteration in traditional yam powder (amala)

iii. Characteristics of flavouring oils and cubes made from fermented melon seeds Research in progress

• Evaluation of food imports and locally grown maize and soy beans for the presence of genetically modified organisms (GMOs).

• Construction of a carbohydrate-degrading recombinant palm wine yeast for the decolourization of palm wine meant for table wine preparation.

• Carotene-rich cassava as a source of carotenoids for vitamin A deficiency alleviation: is genetic modification necessary?