AVAP ACHIEVEMENTS

Generation of technologies for the production of Roselle based products, Pigeon pea based products, lima bean based products, dried kenaf and Cochorus vegetables, soybean based products, cassava –pigeon pea based products, quality protein maize based products, maize based products, storage technology for roselle products and flavoured soy yoghurt from steep water coagulant, biscuits from cocoyam and Bambara nuts for household, cottage and industrial use.

Development and nutritional evaluation of shelf stable products from soy bean such as soy cheese, Soy milk, Soy yoghurt, Tofu stick, Soy dawadawa, Soy ogi, Soy gari, Soy snacks, soycorn milk, Soy mayonnaise, Soy burger, and soy based snacks. Roselle such as wine tea and Jam. Maize such as maize based snacks. Pigeon pea for example, pigeon pea dawadawa in form of fresh, dried and cubes,maize-pigeon pea flour and snacks, fufu-pigeon pea flour, lafun-pigeon pea flour. Lima bean snacks, dawadawa, moinmoin, alapa and ekuru. Quality protein maize (QPM) spiced cake, QPM kokoro and QPM kidney bean abari

Developing food training modules for cottage, low scale and large scale food industries, to avert postharvest losses and contamination, and for improved nutrient retention.

Developing effective packaging systems for retention of texture, flavor and nutrients of highlighted processed foods