Henshew, F.O:Research

•  Processing and utilization of food crops

•  Effects of processing on functionality of Food ingredients

• Starch and protein functionality

• Sensory Evaluation (Sensory attributes profiles and consumer acceptability)

• Characterization of Cowpea varieties for specific end- use

• Development and characterization of Value-Added- Products from Cowpea and Bambara beans.

• Effects of processing variables on the functionality of indigenous foods; Gari, Yam flour, Melon seed, etc.

• Consumption of pulses and health benefits.

• Glycaemic indices of different carbohydrate sources.

• Secondary and Tertiary Processing of underutilized food crops; sweet potatoes, cocoyams and plantain

Last Updated on April 12, 2019 by admin