Title: Nutritional Evaluation of Isolates from Two (2) Varieties (DAS & BS) of Under-utilized Nigeria Cultivated Solojo-Cowpea [Vigna Unguiculata (L.) Walp.

Abstract:

The world is presently grappling with the monstrous health challenges of malnutrition, and it is unfortunately implicated in the death (about 41%) that occur in children from 6 to 24 months annually especially in third world nations. This is because complementary diets in developing countries are predominantly cereal based and this is due to shortage in animal protein and poverty. This has resulted in nutritional deficiency and malnutrition. Malnutrition has been recognized as a major contributing factor predisposing affected children to reduced immune function, impaired resistance to infectious diseases and increased susceptibility to intestinal parasites causing diarrhoea. The most common is Protein-energy malnutrition (PEM). The demand for proteins in the world is rising, therefore additional protein food is imperative from both traditional and unusual source.  They are also important for providing balanced diet in human nutrition; they also give other nutrients essential to the body, such as, minerals, vitamins, dietary fibre, low glycemic index carbohydrate and variety of phytochemicals. The year 2016 was declared as International year of pulses by the 68th United Nations General Assembly; However, though huge resources have been committed to the growth of grasses, such as rice, wheat, sorghum, corn and bailey, the same cannot be said of legumes; not much has been done with legumes. The statistical report of the Food and Agricultural Organisation (FAO) 

Biography:

Dr (Mrs) Adeyoju’s  passion for Food Chemistry and concerns for solution to problems of malnutrition and food in-security triggered her research interest in the discovery and development of some under-utilized agricultural food crops, which include two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS). Hence, her Ph.D. Thesis: Characterisation and Functional Properties of Flour and Protein Isolated from Germinated Solojo Cowpea (vigna unguiculata (L) Walp. She is a well-grounded analytical chemist with expertise in Food Research, Hazard Analysis Critical Control, Capacity Building in Laboratory Quality Systems and Good Laboratory Practice. She joined the Employment of the Federal Institute of Industrial Research Oshodi in 1991 and has grown through ranks to where she is currently.