Top Highlights

WebMail

BAKING AND MILLING DIVISION

Deputy Director, BAKING AND MILLING DIVISIONThe 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. Development and formulation of ascorbic acid-based improvers for the baking industry.

Contact the Division

Dr. A.A. Osibanjo

Deputy Director (Baking & Milling Division)

PhD

Master of Science in Human Nutrition

Bachelor of Science in Food Technology

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

Leave your comments

Post comment as a guest

0 / 300 Character restriction
Your text should be in between 10-300 characters
Your comments are subjected to administrator's moderation.
terms and condition.
  • No comments found