In the heart of Aba, better known for its bustling markets and the roar of roadside generators, a quiet revolution is taking shape in a laboratory at Abia State Polytechnic. Here, Dr. Chinasa Okorie-Humphrey, a food chemist with an eye on the future, is taking a humble local crop — the tigernut — and turning it into a potential game-changer for nutrition and sustainability.

For years, tigernut milk has been a familiar refreshment in Nigerian streets, sold in recycled plastic bottles by hawkers who know its earthy sweetness is hard to resist. Yet behind its popularity lies a stubborn problem: it spoils quickly, often within a day. Its short shelf life has long prevented it from stepping beyond local stalls into mainstream food industries.

That is the barrier Dr. Okorie-Humphrey is determined to break. Drawing on her background in biotechnology and food chemistry, she has developed methods to stabilise the drink without sacrificing its natural qualities. If successful at scale, her research could lift tigernut milk from its artisanal roots into an affordable, plant-based alternative to dairy with global reach.

The stakes are far larger than taste or convenience. Across the world, more than 149 million children under five suffer from stunted growth, while nearly 45 million face wasting due to poor nutrition, according to the World Health Organization. Plant-based milks — once a niche trend in Europe and America — are increasingly seen as practical solutions to address both malnutrition and climate concerns. The World Economic Forum (WEF) predicts the industry could grow to more than 47 billion dollars by the end of the decade.

“Nigeria cannot afford to be a bystander in this movement,” she explained in an interview with Guardian Nigeria. “We have the raw material in abundance. What we need is the science to make it last.”

Her work is not only scientific but deeply personal. The daughter of educators, she grew up seeing the daily struggles of rural communities where nutritious food was scarce and expensive. Tigernut, hardy and drought-resistant, was one of the few crops that could thrive where other staples failed. Turning it into a reliable milk substitute, she argues, is as much about dignity and food sovereignty as it is about science.

The researcher’s philosophy is shaped by what she calls “green chemistry” — ensuring that innovations do not harm the environment. In her words, the challenge is not just extending shelf life but doing so in ways that minimize waste, conserve energy and protect consumers. It is a delicate balance, but one she believes is vital for sustainable food systems in Africa and beyond.

Already, her findings have earned attention at international gatherings, where she has won awards and fellowship placements. At each outing, she frames her research not simply as a laboratory project but as a bridge between smallholder farmers and the global market. “If tigernut milk is properly stabilized and packaged,” she noted, “it can provide income for farmers, affordable nutrition for households, and a sustainable alternative for the planet.”

Colleagues describe her as a tireless advocate for African-led solutions to global challenges, with a gift for blending rigorous science with community-minded storytelling. In an era where food systems face mounting pressure from population growth and climate change, her work underscores the potential of local crops to make a global impact.

For now, the cartons of shelf-stable tigernut milk she envisions remain a work in progress. Yet in Aba, a city better known for industry than innovation, Dr. Chinasa Okorie-Humphrey is quietly proving that the next big idea in sustainable nutrition might just come from Nigeria’s own backyard. (The Guardian)