Lecturer Pioneers ‘Jack Bean Research’ For Sustainable Food Future

A Nigerian food scientist and lecturer at the Federal University, Gashua, Yobe State, Dr Feyisola Ajayi, is leading a research poised to revolutionise the application of local crops within modern food systems.
Her work examines the jack bean, a resilient yet underutilised legume, commonly consumed in Nasarawa State, where it is known as Nasarawa Egon bean.

With a PhD in Food Science and Technology from the United Arab Emirates University, Ajayi’s extensive research over several years has unveiled the potential of jack bean proteins as functional ingredients in food formulation.

Her academic career has been dedicated to standardising protein extraction processes from both jack and lima beans, and investigating their practical applications as emulsifying and gelling agents in various food systems.

Her research explores the science of plant proteins, scrutinising how different processing conditions influence protein structure and functionality. A key objective is to optimise these properties to enhance the texture, stability, and nutritional value of food products. Furthermore, Ajayi has pioneered the development of cold-set gels, utilising acid and divalent inducers to fabricate plant protein hydrogels.

This innovative work also assesses their encapsulation efficiency and release properties for advanced food-grade delivery systems.

Reflecting on the impetus behind her vital work, she said, “Beyond being a staple legume in Nasarawa, the jack bean holds immense promise as a sustainable protein source. My goal is to show that indigenous crops can play a global role in food innovation.”

Ajayi’s expanding portfolio of publications and collaborative projects illustrates her unwavering commitment to sustainable ingredient innovation, the diversification of plant-based proteins, and the creation of functional foods that simultaneously advance health and environmental sustainability.

By effectively bridging traditional food knowledge with cutting-edge modern science, Dr Ajayi’s research firmly establishes her as one of Nigeria’s strong voices in the global transition towards plant-based solutions for the future of food.