A Nigerian food scientist, Dr. Feyisola Fisayo Ajayi, is gaining international attention for her cutting-edge research on plant-based food innovations aimed at improving health outcomes and promoting sustainable nutrition.

Ajayi, a lecturer at the Federal University Gashua in Yobe State and a doctoral researcher at the United Arab Emirates University (UAEU), recently completed a research visit to the Department of Food Science at Purdue University in the United States.ad

During her stay at Purdue, Ajayi led a study focused on developing a novel plant protein-derived nutritional hydrogel designed to support elderly patients living with hypercholesterolemia.

Research has shown that many older adults struggle with conventional powdered nutraceuticals due to reduced appetite, taste sensitivity, and diminished sense of smell. Ajayi’s work proposes thermo-reversible plant protein hydrogels as a more acceptable and effective alternative.

The hydrogel formulation is engineered to remain solid at room temperature while melting at higher temperatures, allowing it to serve as a carrier for cholesterol-lowering bioactive compounds.

According to Ajayi, this structure could significantly improve compliance among elderly patients who require long-term dietary interventions. Her research at Purdue included detailed analyses of the hydrogel’s physicochemical properties, stability, rheological behavior, and in-vitro digestion performance.

Beyond the Purdue project, Ajayi has built a strong research portfolio centered on plant protein chemistry and functional food systems. She is widely recognized for her work on jack bean protein, an underutilized indigenous legume commonly consumed in parts of Nasarawa State.

Her studies have demonstrated the potential of jack bean proteins as emulsifying and gelling agents, positioning the crop as a viable ingredient for modern food formulation.

Ajayi has also explored cold-set plant protein hydrogels, encapsulation systems for nutrient delivery, and bioactive peptides derived from soybean and chia seed hydrolysates, bridging food science with nutraceutical and pharmaceutical applications.

Her work underscores the value of academic exchange and cross-border collaboration in addressing global nutrition and health challenges. As she continues her doctoral research at UAEU, Ajayi aims to translate her findings into practical solutions that can benefit elderly populations in Nigeria, the Middle East, and beyond. Her research places indigenous crops and plant-based technologies at the center of the future of functional and sustainable foods. (Daily Trust)