In many Nigerian homes, animal-based foods, including a glass of milk in the morning, a plate of steaming suya in the evening, or a simple boiled egg as a quick snack is common. But beyond their taste and convenience, these foods carry immense nutritional and economic value. A professor of Animal Science Bashir Muhammad Fagge, who is an expert in animal product processing, sheds light on how Nigeria can make them even better—fortified, modified, and optimized for health and national development.
By Abdallah el-Kurebe
The science behind everyday foods
Think of milk, meat, and eggs as nature’s powerhouse foods. They are packed with essential proteins, vitamins, and minerals that keep us strong, fuel our brains, and support growth from childhood to old age.
According to global statistics, milk production has risen steadily, reaching 540 million metric tonnes by 2020, while meat and egg consumption continue to climb. But how much of these benefits do we truly harness?
Professor Fagge of the Bayero University Kano, explains that while these foods are already nutritious, processing and fortification can take their value even further. By enriching milk with iron and vitamin C, for instance, we can help combat anemia—a condition that affects millions of Nigerians. Iodine-fortified dairy products have also been linked to the reduction of goiter cases.
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Preserving tradition, improving nutrition
Nigeria’s rich food culture includes cherished meat products like suya, kilishi, and dambun-nama. These delicacies, often enjoyed on street corners or at family gatherings, are not just about taste—they are also packed with nutrients. However, proper processing is key to maintaining their safety and quality.
The animal scientist posists that that modern food safety techniques, such as infrared cooking and pulsed electric fields, can make them even better by improving shelf life and reducing harmful microbes.
“By applying modern food processing techniques such as infrared cooking and pulsed electric fields, we can extend the shelf life of these products while keeping their rich flavors intact,” says Professor Fagge.
Meat modification is another exciting area. Researchers have found that by feeding animals diets rich in omega-3 fatty acids—such as those found in fish oil and linseed—their meat becomes healthier for human consumption. This means we can enjoy our favorite protein-packed meals with fewer health risks.
Eggs: More than just a breakfast staple
Eggs, often regarded as one of the most affordable sources of high-quality protein, are now being processed into liquid, frozen, and powdered forms for greater convenience. But there’s more: fortifying eggs with essential nutrients could make them even more valuable. For example, incorporating Moringa leaf extract into yogurt not only enhances protein content but also boosts vitamin and mineral levels.
Looking ahead: A call for smarter food policies
With food security becoming a global concern, Professor Fagge emphasizes that Nigeria must take bold steps toward better food processing, fortification, and preservation.
“Milk and eggs are among the most complete foods available, yet millions of Nigerians are not getting the full benefits due to a lack of proper processing and fortification,” he explains.
“If we can invest in research and adopt advanced processing methods, we will not only improve our national health but also create economic opportunities for farmers and food producers,” he says.
From a simple cup of milk to a plate of suya, the journey of our everyday foods is evolving. With the right innovations and policies, we can ensure that every bite we take is not just delicious but also packed with the nutrients needed to build a stronger, healthier nation.
