EITD Research
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We are involved in the development of technology to process, package and distribute nutritionally balanced products based on local staples such as cocoyam, cassava, yams, plantains and fruits in specific markets. We employ wide ranging experimentations in ingredient mixtures, sensory and storage quality assessments to add on nutritional and commercial value to food from the traditional grassroots staples. We use for these experiments, theoretical calorific and nutritional requirements put forward by the W.H.O. and the F.A.O. and results of several food surveys in the formulation of new products. The work is providing data for commercializing traditional staples in nutritionally balanced, consumer desired and conservable products. It is adding value to traditional staples and helping to reduce post-harvest losses suffered by producers of these crops. |
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