BUK CDA, ICRISAT, reading university UK and Tazig conducts research on Sorghum flour


By Khadija Aliyu

The public have been advised to change their diet, and add value to local food,to improve their health,reduce import and promote food security in Nigeria.

The director center for dryland agriculture (CDA) Bayero university Kano, Professor Jibrin Muhammad Jibrin, made the call during a media parley, on the outcome of a research conducted on sorghum flour, held at CDA Bayero university Kano.

According to him, the research was initiated to address grassroots problem, and show the impact of indigenous food on health,such as sorghum which is rich in nutrients.

The lead researcher CDA, Dr Hakeem Ajiegbe stressed that,the project delivers impact by improving the availability and accessibility of safe healthy, nutritious and sustainable local food, helping to meet the environmental challenges of climate change and resource scarcity.

He said consumption of Sorghum flour would reduce poverty, increase economic prosperity especially for women and children, as well as addressing challenges in food processing, distribution or storage.

“The global challenge support fund is a fund where by the UK government link research institutes in development countries with the ones in the United Kingdom, and the project is a sequel to a similar project last year, where we looked at several combinations of sorghum, legumes and tuber”

The head of department food science and technology Dr. Hauwa Ladi Yusuf noted that, the flour produced during the project targets all age groups as it contains sorghum and soya beans which is high in protein.

The country director ICRISAT, Dr. Angarawai appealed to the public to desist from consuming hybrid food as it leads to cancer.

The chief executive officer, Tazig foods, Hauwa Muhamamad noted that the production of the sorghum flour has not tempered with any of its nutrients.

The project tagged : sustainable packaging solution for composite sorghum flour is a collaborative effort by CDA BUK, ICRISAT, university of reading united Kingdom and Tazig foods, funded by GCRF Agrifood Africa innovation awards round 6.

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