Generation of food products from roselle, pigeon pea, limaa bean, dried kenaf and Chocorus vegetables, soybean, bambara groundnut , pigeon pea, maize, quality protein maize,and roselle, All technologies were developed for household, cottage and industrial use.
Development and nutritional evaluation of shelf-stable products from
i) Soya bean such as cheese, milk, yoghurt, tofu sticks, dawadawa, soya-ogi, soya-garri, soya-corn milk, soya-mayonnaise, soya-burger, and other soya-based snacks.
(ii) Roselle such as wine, tea and jam.
(iii) Maize-based snacks such as maize biscuits and maize chinchin. iv) Pigeon pea such as dawadawa in fresh, dried and cube forms, maize-pigeon pea flour and snacks, fufu-pigeon pea flour, lafun-pigeon pea flour.
(v) Others include 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 minimise postharvest losses and contamination, and for improved nutrient retention.
Developing effective packaging systems for retention of texture, flavour and nutrients of highlighted processed foods.
Transfer of technologies through training to facilitate the adoption of some of the perfected developed technologies for income generation.
