Abayomi-Alli, A: Research

• Fermentation of indigenous substrates (cereals and tubers) with autochthonous starter cultures for new food development

• Molecular characterization of bacteria and yeast with probiotic and other functional properties for defined multi-species starter cultures

• Evaluation of probiotic microorganisms for developing more nutritious food products with health benefits

• Application of HACCP principles in indigenous food processing techniques

• Collaborative studies on bio-conversion of renewable wastes for use as feedstuffs

• Collaborative research on developing vermin-compost using associated earthworm microflora

Last Updated on April 12, 2019 by admin