My research focus is on child nutrition and production of therapeutic foods for the management of
diet related diseases like diabetes and hypertension using locally available food materials. In the area
of child nutrition, I focus on developing and evaluating nutritional quality of Ready-to-use
therapeutic complementary foods for the treatment and prevention of Severe-Acute-Malnutrition
(SAM) in children using home-based processing techniques and accessible raw food materials.
While for the area of Functional Foods and Nutraceutics, I utilize plant bioactive compounds like
phytochemicals, proteins and fibers as the active ingredients to formulate functional foods (breakfast
and dough meals) and nutraceutic supplements. Functional foods and nutraceuticals are foods or
supplements that have physiological benefits beyond basic nutritional functions.
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