Prof. James Adeyanju leading efforts towards improved food security and better nutrition

The food industry, a vital and fast-growing component of the agricultural value chain, is not just an industry for a few but rather an industry that affects the lives of everybody.

Everybody eats, and It’s an industry that needs everybody’s contribution at all socioeconomic levels within the human communities.

Considering the challenges of malnutrition in Nigerian and with the world set to have 3 billion more mouths to feed by 2050 and a 50% increase in food demand, the research into improved techniques for food processing and improved nutritional value is a massive call to action for the future of global food security.

Prof. James Abiodun Adeyanju, a leading figure in the field of food engineering and post-harvest technology in Nigeria, has made significant strides in addressing a crucial challenge in food production and quality control.

His recent studies, focused on augmenting and improving the nutritional values of locally sourced food products, can potentially address the prevailing challenges of protein-energy malnutrition (PEM) among Nigerian communities.

According to Professor Adeyanju, a remarkable solution has emerged to address the issue of protein-energy malnutrition (PEM) in the local communities.

This innovative use of composite flour made from cassava and cowpea, two of Nigeria’s most common local food products, offers a highly nutritious and cost-effective alternative to conventional flour. The cost-effectiveness of the process is a reason for optimism in the fight for improved food security and human nutrition within the local communities.

According to Prof. Adeyanju, “Most Nigerian traditional foods have a low nutritional value, inconsistent sensory attributes, and short shelf life.

Thus, upgrading becomes necessary for the technologies used to process, distribute, and store indigenous snack foods to improve the products’ nutritional, sensory, and storage properties.”

Thus, the idea for the research was born from the need to utilize locally available resources to create affordable and healthy food products. Cassava, a staple in many regions in Nigeria, is rich in carbohydrates but low in protein.

On the other hand, cowpea, a legume known for its high protein content, is often underutilized despite its nutritional value.

By combining these two crops, through meticulous experimentation and analysis, Prof. Adeyanju and his team developed a composite flour that offers a balanced nutritional profile, ideal for addressing PEM, especially in vulnerable populations in our local communities.

According to their studies, the produced flour can be used to create various food items, including nutrient-dense strips, which are easy to prepare, distribute, and consume. Rich in energy and protein, these strips could be particularly beneficial for children and adults at risk of malnutrition.

As part of a broader strategy to combat PEM, adopting this composite flour improves dietary intake and supports local agriculture by promoting indigenous crops like cassava and cowpea.

In essence, this simple yet effective innovation has the potential to significantly reduce malnutrition rates in communities, foster better health outcomes, and provide a sustainable solution to a pressing global issue.

Through discussing his works at workshops, conferences, and public engagements, Prof. Adeyanju has contributed to raising awareness about the importance of simple and cost-effective post-harvest technology, such as storage and local food processing technology, in improving the livelihood of the local community and the personal socioeconomic emancipation of the local populace.

In academics, his innovative efforts represent an advancement in sustainable food processing and production solutions; Prof. Adeyanju has published over 50 peer-reviewed papers and technical reports in reputable journals, national and international conferences, and workshops, earning recognition and awards, with significant citations and indexing.

Prof. Adeyanju is a dedicated expert in food processing and post-harvest technology, focusing on improving food safety, quality, and sustainability.

Through his innovative research, he has explored various techniques to enhance food preservation, processing efficiency, and nutrient retention, offering solutions to some of the most pressing challenges in modern food production while focusing on locally cultivated agricultural produce.

He is currently working as a full professor of food engineering at the reputable Ladoke Akintola University of Technology, Ogbomoso, where he holds the position of head of the Department of Food Engineering and leads a research team of postgraduate students and a few colleagues.

Over the years, he has been a reviewer for over 20 esteemed journals on food processing and postharvest technology.

His progressive research includes developing effective techniques for extracting edible oils from readily available and locally sourced food products and optimizing mass transfer in deep-fat frying food products for improved nutritional values, better health benefits, and increased shelf life, thereby revolutionizing the food industry’s efficiency and environmental impact.

Prof. Adeyanju’s collaborations with researchers from prominent institutions like the University of Ilorin, the University of Ibadan, and Kwara State University underscore the importance of his research efforts.

Through cultivating partnerships and sharing knowledge, he enhances the scientific community and propels advancements in sustainable food processing solutions.

As Nigeria pursues technological innovation and food security, Prof. Adeyanju’s work highlights the nation’s dedication to creating a brighter, more sustainable future for future generations.