The Division was established to conduct research and development into food and agro- allied
processing technologies in:
1. Composite bread and Flour baked confectionery making.
2. Milling specifications of locally available grains (corn, sorghum, millet e.tc), tubers (yam, sweet and Irish potato) and other agricultural produce such as plantain, banana.
3. Rheological evaluation of composite flours for use in baking and related applications.
4. Utilization of local flours from indigenous food crops for product development to promote value addition.
5. Technology Transfer through training programs and workshops for investors and Small and medium scale entrepreneurs.
Programs of the Division:a· Bread production program.
b. Flour and Meal Production Program
Vision of the Division
To be a center of excellence in baking and milling technology using indigenous raw materials
Current projects in the Division:
i. Development and production of low fat and low sugar bread for better nutrition and health management.
ii. Utilization of plantain and banana flour in baking and flour confectionery production.
iii. Incorporation of Orange Fleshed Sweet Potato in bread, for economic and nutritional benefits.
iv. Development and Production of Multigrain bread from Indigenous sources, to serve as a nutritious and healthy alternative to white bread.
v. Upgrading the indigenous technology for the production of a local cowpea snack, highly relished and popularly consumed in SW Nigeria, for improved availability, acceptability and stability.
Unique products from the Division
a. Composite flour bread and other flour based confectionery products
b. Instant pounded yam flour
c. Beans Flour, Plantain Flour and Enriched Yam Flour
Developed technologies
1. Established processing technologies for composite flour bread and other Flour Based confectionery products.
2. Commercial utilization of soybeans for baking applications.
3. Established processing technology for instant pounded yam flour production.
4. Established processing technology for the production of Ripo meal (a pounded yam flour substitute)
5. Established processing technology for Beans flour production.
6. Formulation and Development of a Ready-to-Eat Nutritious cereal based meal (Nourish) that can serve as food aid for hunger and emergencies.
Contact the Division
Dr. A.A. Osibanjo
Deputy Director (Baking & Milling Division)
PhD Food Processing & Storage Technology
Master of Science in Food Technology
Bachelor of Science in Human Nutrition
E-mail :This email address is being protected from spambots. You need JavaScript enabled to view it.; This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone No:+2348023416054