Research

Studies associating fungi with cassava have focused on postharvest processing techniques to increase the protein content and quality of ready-to-eat cassava products as well as to decrease their cyanide contents. There are a number of biotechnological industries in which fungi associated with cassava spoilage can be used for cassava digestion to release glucose. These include sugar and glucose industries, bread and alcohol industry, detergent, building product and feed industries. We have isolated and identified amylase from Aspergillus species growing on cassava products that will have useful applications in food, detergent, paper, textile, and pharmaceutical industries, where microbial α-amylases would be required for efficient and cost-effective hydrolysis of cassava starch, cassava flour and or its products. We are currently characterizating of solid state fermented cassava (Manihot esculanta Crentz) using Rhizopus oligophorus and and applying it in poultry feed production. Our results have shown that solid state fermentation can reduce and eliminate the cyanide, increase the protein content and improve the digestibility of cassava. Solid state fermented cassava can wholly replace maize (Zea mays) in broiler starter feed with a view of having a cost-effective yet nutritious and health friendly ration.

 

My group is also involved in medicinal plants research. In addition to characterizing various medicinal plants, we are currently focused on the determination of the genetic relatedness, antioxidant activities and antigenotoxic properties of bitter leaf (Vernonia amygdalina) collected from the different geographical locations in Nigeria. We have isolated, characterize and compared the Rubisco gene DNA sequence present in the V. amygdalina collection using various bioinformatics software. Detailed determination of the antioxidant activities and antigenotoxic properties of the V. amygdalina collection using Allium cepa is ongoing.