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Biography
My research and specialisations have been focused on three major areas of human nutrition and dietetics: knowledge and scientific evidence on the nutrient and antinutrient composition, and micronutrient potentials of indigenous sources of foods; dietary biodiversification through the use of wild plants and animal products; and the use of local foods to formulate nutrient-dense complementary foods. My research in these areas was motivated by the need to promote the use of traditional food systems in reducing the persistent burden of malnutrition and meeting the nutritional needs of infants, young children, and adults.
My research on the nutrients, antinutrients, and micronutrient potentials of indigenous foods has been able to bridge the knowledge gap about the nutrient and antinutrient contents of many indigenous foods in Nigeria, both raw and processed. Many of my publications have increased knowledge and understanding of various food ingredient constituents, the impact of cooking mode, nutrient retention level, and the effects of anti-nutritional factors on nutrient bioavailability.
Majority of my research work and publications have been focused on providing information to fill the gaps on nutrient and antinutrient composition, micronutrient potentials, and effects of processing methods on nutrient retention as well as contribution of the foods/diets to nutrient requirements of their consumers. My research publications in this area have provided information on Nigerian indigenous foods and diets which had been included in Nigerian Food Composition Table published in 2017; and more current data have been generated for updating the Food Composition Table. Data from my research on the nutrient contents of cassava products are currently included in the Food and Agriculture Organisation of United Nations database.
Currently, my focus has been on standardising and providing information on traditional soups and diets ‘as consumed’ for use by Dietitians in recommending diets to patients. My team and I have investigated and added to knowledge on the nutrient content of underutilized plants and products, as well as wildly grown ones, as sources of dietary- and bio-diversification. I have also made contributions to science in the areas of protein and micronutrients found in edible insects. These areas represent my significant contributions to the understanding of previously underutilised nutrient sources, which has been recommended as a natural sustainable way of meeting nutritional needs, particularly micronutrient requirements.
My research on the use of traditional foods in the formulation of nutrient-dense complementary foods for young children led to my discovery of the suitability and safety of including edible insects as a good source of animal protein as well as essential vitamins and minerals required for infant and young child growth and development.
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