INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING
IART Official Website
IART Official Website
1. Development of green tea from kenaf leaves for healthy nutrition.
2. Biochemical characterization/evaluation of roselle calyces for the development of quality products.
3. Evaluation of sunflower seed oil for healthy diets
4. Production, nutritional and shelf life properties of kenaf seed oil
5. Appropriate processing technology for carotenoid retention in yellow cassava
6. Improving custard nutrient characteristics with blends of soya bean, corn and cassava starch.
7. Fabrication of nutrient-d ense garri processing line
8.Role of bio-modulators in mitigating heavy metal toxicity in plants/food
9. Assessment of the production systems and African Swine Fever prevalence among pig farmers in southwest Nigeria. South West Nigeria.
10. Improved Custards Nutrients characteristics with a blend of Lima bean and cassava starch.
11. Promoting developed technologies of pigeon pea products and processing technologies
12. Assessment of the nutritional quality and sensory properties of cowpea- based food products from different cowpea variety
13. Development of pasteurized fermented goat milk
14. Innovative soya milk processing technologies for improved nutritional quality.
16. Laboratory assessment of climate-smart maize varieties for nutrient content, utilisation potential and product development.
17. Evaluating the microbiological quality of snail meat and improving the shelf life using different processing and packaging methods for domestic consumption and the international market.
18. Improvement of meat products using underutilised legumes as meat extenders.
19. Processing of nutritious and healthy products from underutilised legumes and pork.
20. Nutritional and sensory evaluation of steamed bean pudding (moinmoin) made from mung bean –an underutilised legume.
21. Capacity building on IAR&T food processing technologies for household food security and income generation