Grains and Baked Products Research Group

Main Research Focus: Formulation of functional foods from indigenous grains to address health related issues
Title of Most Recent Research Project: Production and quality evaluation of response surface programmed
extruded complementary foods from cereal-legume flour blends
Name of the Coordinator: Dr. Mrs. E. C. Omah
UNN email address of the RG:
UNN email address of the Coordinator:
Current webpage of the RG:
Phone number of the RG: 08064445115
Phone Number of the Coordinator: 08064445115
Department of the Coordinator: Food Science and Technology
Head shot of the Coordinator: