Subuola Fasoyiro is encouraging Nigerians to consume more legumes, an excellent source of nutrients, in a country where many people cannot afford milk and eggs. In her role as a research fellow at the IAR&T, Fasoyiro and her team have already made an impact with soybeans, producing soymilk and different snack foods. “Pigeon peas grow well in Nigeria, but they are neglected,” she says. “We have processed pigeon peas with a local fermented spice called ‘dawadawa’. This is ready for dissemination to different focus groups.” Fasoyiro says legumes are an excellent alternative that can improve people’s nutritional status, especially that of children. She has published research on processing pigeon peas into dawadawa and other local products. Flour products include cakes, mixed with cassava as biscuits and buns, as well as a crispy snack called “chin-chin”.