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

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