Product Development Research Programme


Head Product Developmement Research

Name: Dr. A. D. Halilu
email address: adhalilu@abu.edu.ng

 

The Product Development Research Programme is to assess the suitability of some mandate crops of IAR for processing for further industrial processing. The programme has since inception developed technologies for good processing including composite products from maize, millet, sorghum, cassava, etc. In continuation of the programme mandate, new composite products were recently developed out of groundnut and cowpea and their proximate analysis and self - life were determined.

Mandates

a. To determine the nutritional and biological value of some IAR mandate crops cereals, grain, legumes, horticultural and oil crops.

b. To assess the suitability of some of the selected crops for further ( industrial) processing and to improve the technology of local food processing.

c. To monitor foods and feeds for toxic contaminants.

d. Development of Commercial Products from Groundnut and Cowpea.

e. Production, Compilation and Documentation of all technologies developed in product Development Research Programme of the Institute for Agricultural Research (IAR).

d. Development of Appropriate Packages for Development Products.

f. Replacement of Groundnut cake with Castor bean and sunflower cake in diet of Africa catfish (Clarias gariepinus T.)

g. Evaluation of Soap and Pomade quality made from quality oil from Jatropha oil for household utilization.

h. Public awareness and Training: The programme participate in training of both individuals and organization that are interested in using the technologies generated by the programme.

 

Achievements:

i. The programme characterized most of IAR released crop varieties for nutritional and anti - nutritional values. The crops and number of varieties are indicated: Cotton - 6 varieties, Maize - 11 varieties, Cowpea - 11 varieties, Sorghum - 12 varieteis, Groundnut - 11 varieties.

ii. The programme characterized the composite products produced by the programme for their nutritional and anti - nutritional values. Product characterized includes:

a. Maize Composite Bread, Cakes, Cokies, Meat - pies, Doughtnut and Chin-chin with up to 10-50% inclusion rate.

b. Millet Composite Bread, Cakes, Cookies, Meat - pies, Doughtnut, and Chin-chin with up to 10-50% inclusion rate.

c. Sorghum Composite Bread, Cakes, Cookies, Meat - pies, Doughtnut, and Chin-chin with up to 10-50% inclusion rate.

d. Cassava Composite Bread, Cakes, Cookies, Meat - pies, Doughtnut, and Chin-chin Cassava strips.

e. Sweet potato Composite Bread, Cakes, Cookies, Meat - pies, Doughtnut, and Chin-chin from local sweet potatoes flour with up to 10-50% inclusion rate.

f. Tiger nut Composite Bread, Cakes, Cookies, Meat - pies, Doughtnut, and Chin-chin.

g. Development of processing and cooking method of lablab (Dolichos lablab) bean into Bean Cake, Moi-moi and Bean portage.

iii. Tigernut Drinks:

a. Fresh tiger nut drink with dates nut.

b. Fresh tiger nut drink with pineapple nut.

c. Fresh tiger nut drink with ginger and cloves.

c. Fresh tiger nut drink alone.

d. Tiger nut Porridge (Kunnu or Pap for weaning infants).

iv. Zobo concentrate:

i. Production of Zobo concentrate from rosette calyx.

ii. Production of Zobo jam.

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