The division was established to conduct research and development into food and agro- allied
processing technologies in:
1. Composite bread technology for baked and confectioneries products in Nigeria.
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 chain 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.
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 sugar bread for health management.
ii. Investigation into the utilization of plantain and banana flour in baking and confectionery production.
Unique products from the division
a. Composite flour bread and other confectionery products
b. Instant pounded yam flour
c. Beans and Plantain flour
1. Established processing technologies for composite flour bread and other confectionery products.
2. Commercial utilization of soybeans for baking applications.
3. Established processing technologies for instant pounded yam flour production.
4. Established processing technologies for Ripo meal production.
5. Established processing technologies 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)
Master of Science in Human Nutrition
Bachelor of Science in Food Technology