Lagos: Food scientists on Tuesday emphasised the critical role of knowledge sharing and the commercialisation of research findings in enhancing food security in Nigeria.
This was highlighted during the technical session at the 11th Regional Food Science and Technology Summit (REFOSTS), which was organised by the Nigeria Institute of Food Science and Technology (NIFST) in Lagos.
The chairperson of the technical paper presentation, a research institute fellow, Dr Funmilola Oladunmoye, underscored the importance of tapping into the potential of local raw materials through food processing.
Oladunmoye, speaking on the sidelines of the event, said that the technical session provided a vital platform for researchers to exchange ideas and identify potential applications for various raw materials.
She said Nigeria possessed a wealth of untapped resources and collaborative knowledge sharing, essential for developing innovative products to cater to the nation’s growing population.
“Agriculture is our mainstay, especially as oil is not helping us as much.
“While we produce these agricultural materials, they often get spoiled; processing is key to harnessing their usefulness and ensuring food sustainability.”
Oladunmoye said that the institute planned to showcase the presentations from the technical sessions on its website for potential commercialisation.
She said interested entrepreneurs could approach the institute to explore these innovations, with the possibility of further training the research institutes provide.
According to her, this approach aims to stimulate broader engagement among the public, researchers, and lecturers, encouraging the practical application of research findings.
“We do not want our work to just sit on the shelf; we want the outside world to know what we are doing so that it can spark ideas, leading to concepts and ultimately practical ventures,” she said
The chairman said that year’s conference marked the second time NIFST had incorporated technical sessions, aiming to foster a more direct link between research and practical application in the food industry.
She said the institute hoped the initiative would drive innovation and contribute significantly to Nigeria’s food security agenda.
There were reports of various presentations on the use of indigenous food and raw materials, such as water yam bread.
Mr Osmond Nwose presented on the influence of Particle size and water variety on the digestibility of gluten-free water yam bread.
Nwose said that bread made from water yam had not been properly reported. “There is a need for gluten-free functional food with high nutritional value of water yam,” he said.
He said that coarse flour, which could be gotten from Water yam flour, was a better option, especially for diabetic patients.
Ms Rukayat Tajudeen, Biotech Department, Bells University, Otta, presented on the impact of optimising salt and spice blends on the chemical stability and sensory quality of fermented African Locust beans (Iru) powder.
Tajudeen used garlic and ginger to optimise the Locust beans and reduce the use of salt, especially because salt can induce hypertension.
She also said that adding the garlic and ginger spice would increase the protein content.
Also, Mr Solana from the Federal University of Agriculture Abeokuta made a presentation on the ‘Chemical Function and sensory properties of Gluten-free biscuits’ produced from cassava flour (lafun) enriched with defatted peanut flour.
