UNILORIN PhD student produces yoghurt from cashew nut milk
External examiner seeks project commercialization
A Ph.D student at the Department of Home Economics and Food Science, University of Ilorin, Victor Ephraim Edem, has successfully produced yoghurt from cashew-nut milk.
In his Ph.D. research project, titled “Optimisation of Extraction and Fermentation of Cashew (Anacardium Occidentale) Nut Milk for Yoghurt Production,” Edem, who was supervised by Prof. Rowland Monday Kayode, highlighted the possibility of utilising state-of-the-art methodology to produce yoghurt from cashew kernel using indigenous starter culture of lactobacillus species.
The External Examiner at the Ph.D. Oral Examination, held last Tuesday (March 25, 2025), Prof. Cornelius O. Orishagbemi, urged the Management of the University of Ilorin to explore the commercial potential of the research project.
Prof. Orishagbemi, who is from Prince Abubakar Audu University, Ayangba, Kogi State, described the project work as innovative and outstanding research work that demonstrated expertise in cashew-nut yoghurt production.
According to him, “What makes it unique is the local starter culture; which Edem used to ferment cashew-nut milk to produce plant based-yoghurt”.
He said, “The methodology employed mathematical equations to analyse the results, with major findings including extraction time, extraction temperature, and the ratio of cashew kernel to water”, adding that “Edem optimised these variables to achieve the best results.”
Prof. Orishagbemi stated further that “Edem’s research also explored alternative uses of cashew-nut, including the production of chinchin and a meal that can replace Egusi soup. These innovations have the potential to generate internal revenue for the university and create export products.”
Prof. Orishagbemi appreciated the University Management, including the Dean of the Faculty of Agriculture, the Head of the Department, and the Dean of the Postgraduate School, for inviting him to examine Edem’s Ph.D. presentation.
During his presentation, Edem highlighted the significance of the product to the University community, including the provision of healthier food options for students and staff, addressing specific dietary needs, and positioning the university as a leader in research.
He recommended that optimised mixture formulations of cashew-based yoghurt could serve as a standard for industrial applications.
In his remarks, the Dean of the Postgraduate School, Prof. Bamidele Victor Owoyele, who was represented by the Sub Dean, Prof. Sijuwade Adebukola Adebayo, congratulated the Ph.D. student for a well-packaged presentation and job well done.
Prof. Owoyele attested that Edem’s research work is very innovative, producing findings that would benefit the University community.
He urged students to come up with innovative findings, emphasising that research in the Faculty of Agriculture should be practical and value-adding.
The Dean of the Faculty of Agriculture, Prof. Oluyemisi Fawole, expressed excitement about the maiden oral defense. She congratulated the Supervisor, Prof. Rowland Monday Kayode, the Head of Department, and staff members for this milestone achievement.
The Head of the Department of Home Economics and Food Science, Prof. Olufunmilayo Adunni Abiodun, thanked Almighty God for the success recorded during her tenure, promising to sustain the training of Ph.D. students and describing the achievement as a landmark success for the Department, institution, and Nigeria.
In his remarks, the Supervisor of the first Ph.D. student in the Department, Prof. Rowland Monday Kayode, expressed happiness about the Department’s breakthrough.
Prof. Kayode, who is the Director of SIWES, appreciated the University administration for its consistent support to the Department and announced plans to patent the work after approval of the Ph.D. result by the University Senate.
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