PRODUCT DEVELOPMENT PROGRAMME

ASHAYE O. A.

ASHAYE O. A.

HEAD OF PROGRAMME

MANDATE

Our mandate is to contribute to food security through the reduction of food losses and increase in value added products. We conduct food based research for sustainability and income generation activities. This we do by:

  • Optimizing food processing technologies to reduce drudgery and time of processing, for convenience purpose
  • Developing food products for different categories of people for sustainable health. e.g. good quality weaning diet (for growing children), to combat problem of protein energy malnutrition in the populace
  • Analyzing food products for nutritional, microbiological, sensory and biochemical characteristics
  • Improving shelf life characteristics of crops and processed foods by making use of cutting edge technologies
  • Developing food training modules for cottage, low scale and large scale food industries, to avert post harvest losses and contamination, and for improved nutrient retention
  • Developing effective packaging systems for retention of texture, flavor and nutrients of processed foods

CURRENT RESEARCH ACTIVITIES

  • Storage of roselle wine using Aframomum danielli as preservative
  • Development of products from African yam bean and Quality protein maize
  • Development of different products from Lima bean (Phaseolus lunatus)–Baked lima bean; Plantain- lima alapa, Lima bean ekuru muffin
  • Development of products from Quality protein maize (QPM)
  • Fortified custard from quality protein maize is being developed
  • Effect of kidney bean diet on some biochemical parameters of diabetic induced rats
  • Keeping/ storage quality of soy-mayonnaise produced from soybeans

INSTITUTIONAL COLLABORATORS

  • National Institute of Horticultural Research (NIHORT), Ibadan
  • Ladoke Akintola University of Technology, Ogbomoso
  • International Institute of Tropical Agriculture, (IITA), Ibadan
  • Federal University of Agriculture, Abeokuta (FUNAAB)
  • South Western states  ADPs
  • University of Ibadan
  • National Stored Products Research Institute (NSPRI) Ilorin

GRANT(S) ENJOYED

CURRENT GRANT(S)

FUTURE PLANS

under construction

RESEARCH MANDATE AND OBJECTIVES

Our mandate is to contribute to food security through the reduction of food losses and increase in value added products. We conduct food based research for sustainability and income generation activities. This we do by:

  1. Optimizing food processing technologies to reduce drudgery and time of processing, for convenience purpose
  2. Developing food products for different categories of people for sustainable health. e.g. good quality weaning diet (for growing children), to combat problem of protein energy malnutrition in the populace
  3. Analyzing food products for nutritional, microbiological, sensory and biochemical characteristics
  4. Improving shelf life characteristics of crops and processed foods by making use of cutting edge technologies
  5. Developing food training modules for cottage, low scale and large scale food industries, to avert post harvest losses and contamination, and for improved nutrient retention
  6. Developing effective packaging systems for retention of texture, flavor and nutrients of processed foods

ACHIEVEMENTS

Roselle wine: Roselle plant (Hibiscus sabdariffa) belongs to the family Malvaceae. Roselle extract is rich in vitamins and minerals. It also contains anthocyanins which have antioxidative, anti-inflammatory, antibacterial and anti-allegenic capacities. Roselle calyces were used to produce Roselle wine. Roselle wine compared favourably with commercial wine.

Production of soy burger (cholesterol-free burger):Vegans’ choice of burger was produced from soybeans (that is soy burger); soy burger is a cholesterol free burger, and competed favourably with beef and chicken burgers in nutritional and sensory qualities. Soy burger was found to be higher in fibre, riboflavin and niacin content.

Production of soy mayonnaise: Mayonnaise was produced from soybeans. PDP soy mayonnaise can compete favourably with the conventional egg mayonnaise in nutritional and sensory properties, however it is higher in  protein, thiamine, riboflavin, niacin and mineral content, though lower in fat. Soy mayonnaise is cholesterol free.

Development of yoghurt from soymilk and maize steep water: Yogurt is conventionally produced from cow milk and commercial starters. Cow milk and commercial starters are both expensive. Soy milk (aqueous extract from soybean) and maize steep water (waste water from ogi processing) are available, accessible and cheap. Yoghurt produced from soy milk is cholesterol and lactose free. Development of yoghurt from soymilk and maize steep water provides a cheap and healthy drink for both young and old at household level.

Production of Daddawa/Iru (condiment) from Lima bean (Phaseolus lunatus).:Daddawa/Iru is a condiment that is traditionally produced from Locust bean (Parkia biglobosa). Locust bean trees (Parkia) are going into extinction because they are wild. This subsequently makes the daddawa/iru from locust beans to be expensive. Lima beans are cultivated and are cheaper but they are under- utilized due to their hard to cook phenomenon. Production of daddawa form lima beans provides alternative utilization for lima beans. It also provides another variety of daddawa product for consumers. Lima bean daddawa is nutritious and can also serve as income generating source.

Development of shelf-stable fortified and spiced soy ogi: Ogi is a fermented cereal based porridge. It could be made from maize (Zea mays), millet (Pennisetum glancum) and sorghum (Sorghum bicolor). Ogi from cereal is carbohydrate based and thus not very nutritious. Fortification of ogi with soy beans improved the nutrients content in the ogi. Addition of spices (ginger and clove) confers health benefits on the ogi. These spices contain high quality phyto-nutrients, essential oils, antioxidants, minerals and vitamins that are essential for overall health sustenance. The shelf life of the developed ogi was extended by drying and milling into powder. The product has a shelf life of between 8 months to 1 year.

Development of spiced quality protein maize cake: Conventional maize is a poor-quality food staple, it is rich in carbohydrates, and will not sustain growth of children unless consumed as part of a varied diet which is beyond the means of most people in the developing world. Quality protein maize (QPM) is a maize variety that produces more of lysine and tryptophan than other varieties of tropical maize. These two amino acids allow the body to manufacture complete proteins, thereby eliminating wet-malnutrition. In addition tryptophan can be converted in the body to Niacin, which theoretically reduces the incidence of Pellagra. Spices are substances used in nutritionally insignificant quantities as a food additive for the purpos of flavouring; spices can also be a rich source of nutrients and trace minerals that we may be missing in other areas of our diet; it is medicinal, improves the taste of food and increases food health benefit.

IAR&T has developed spiced QPM cakes. The spiced QPM cake is richer in protein and minerals than conventional cakes from wheat or maize; and can enhance the nutritional status of consumers. Spiced QPM cake compared favourably with common cakes in the market.

Production of biscuit from cocoyam and bamabara groundnut flour: Biscuit is a flat crispy snack whose fundamental ingredient is wheat flour. Nigeria climate does not favor the cultivation of wheat but favorable for the cultivation of tuber crops such as cocoyam and legumes like bambara groundnut. Studies on the functional properties of cocoyam flour revealed that it is suitable for biscuit production. The use of cocoyam and bambara groundnut in biscuit production will help to reduce the amount of wheat to be imported into Nigeria and therefore improve the National foreign exchange reserve, especially at this time of economic recession.

IAR&T has developed technology for the production of nutritious biscuit from cocoyam and bambara groundnut flour (BACO biscuits). BACO biscuits are higher in protein value and mineral content than conventional biscuits. BACO biscuits will meet over 50% of the recommended daily allowance of Magnesium in children.

LIST OT TECHNOLOGIES PROMOTED RECENTLY

  1. Soy milk
  2. Soy yoghurt
  3. Tofu stick
  4. Soy daddawa
  5. Soy ogi
  6. Soy gari
  7. Soy snacks
  8. Soy mayonnaise
  9. Soy burger
  10. QPM flour
Olukayode Adebayo ASHAYE
Food Scientist
Research Professor/Head of Programme
Veronica Adeoti OBATOLU
Human Nutritionist
Research Professor
Subuola Bosede FASOYIRO
Food Scientist
Principal Research Fellow
Elizabeth Oluremi FARINDE
Food Scientist
Research Fellow I
Paulina Oludoyin ADENIYI
Human Nutritionist
Research Fellow I
Oyeyoyin Taiwo OLANIPEKUN
Nutritional Biochemist
Research Fellow I
Elizabeth Abimbola EJIGBO
Food Microbiologist
Research Fellow II
Aramide Olawale OLAPADE
Technical Staff
Assistant Chief Technologist
Olayinka Pamela SULAIMAN
Technical Staff
Senior Lab Technologist
Mary Adewumi ALABI
Administrative Staff
Principal Confidential Secretary II
Catherine Toyin AKINMODUN
Administrative Staff
Principal Executive Officer II
Christianah Ejibola ODIHIRI
Technical Staff
Farm Supervisor
James Olufemi OLA-ADESINA
Administrative Staff
Chief Clerical Officer
Tawakalitu OLADEHINDE
Technical Staff
Farm Supervisor
Augustine Magnus EDEH
Technical Staff
Laboratory Technologist II
Taiwo Sola AJIBOYE
Technical Staff
Assistant Agric. Sup. I
Oluwaseun Mujidat AFOLABI
Administrative Staff
Assistant Executive Officer
Ayobami Odunola OLADEJI
Technical Staff
Assistant Laboratory Tech.
Adenike Olubukola ENUFO
Technical Staff
Senior Farm Assistant
Florence AWO
Technical Staff
Senior Farm Assistant I
Rasheed Olayinka AJUWON
Technical Staff
Farm Assistant
Rotimi ADEBAYO
Technical Staff
Farm Assistant
Abigail Oluwatoyin EMIOLA
Technical Staff
Laboratory Assistant
Lekan Idris MOSOBALAJE
Administrative Staff
Clerical Assistant Officer
Charity Happiness UDUOBA
Technical Staff
Senior Laboratory Assistant
Yetunde Rabiat SHITTU
Administrative Staff
Senior Clerical Officer
Adenike Adebowale OKE
Technical Staff
Farm Assistant
Funmilola Ruth SANNI
Administrative Staff
Senior Office Assistant