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

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