The MAU Yola Alt Protein Project

About

Our mission is to promote plant-based protein through research, product development, and student advocacy.

Our vision is to develop an affordable and accessible nutritious plant based protein.

We are a student-led group in the Food Science department advancing protein from plant resources through advocacy and research within the university and beyond. Our work focuses on identifying underutilized plant sources like cowpea, moringa, bambarnut other legumes, and transforming them into affordable, nutritious products such as shelf-stable snacks and meal bases that align with the taste, affordable cost, and lifestyle of Nigerians. Through hands-on formulation, sensory testing, and small-scale campus pilots, we connect laboratory research to practical food solutions for sustainable food systems.

Our objectives are to expand awareness and use of plant-based protein generally, reduce the societal protein gap, lower the environmental impact of diets, and strengthen our members’ skills in food product development and research. We evaluate prototypes for nutrition, safety, and consumer acceptance, document findings rigorously, and share results through campus seminars, advocacy events, and academic competitions.

Core values:

1. Evidence-based advocacy – We use data from proximate analysis, shelf-life studies, and consumer panels to inform research and advocacy efforts.
2. Accessibility – We prioritize plant-based solutions that are affordable and scalable using local resources and community supply chains.
3. Collaboration – To partner openly with students, faculty, campus vendors, and local producers to sustain and expand plant protein initiatives beyond graduation.