DON’T EAT POISON: Prof. Akusu Warns Against Fast-Tracked Garri And Fake Palm Oil At RSU 124th Inaugural Lecture

The Nyesom Wike Senate building hall at Rivers State University (RSU) was filled to capacity on Wednesday, 17th December 2025, as the university community gathered for a national wake-up call. The occasion was the 124th Inaugural Lecture, delivered by Professor Monday Ohwesiri Akusu, a distinguished expert in Food Science and Technology.

Professor Akusu’s presentation, titled "Food Processing for Healthy Living and Wealth Creation in an Emerging Economy," served as a masterclass on how proper food handling can bridge the gap between survival and prosperity.

The proceedings were opened by the Vice Chancellor, Prof. Isaac Zeb-Obipi, who was ably represented by the Deputy Vice Chancellor (Academic), Prof. Richard Amadi. 

In his opening remarks, Prof. Amadi emphasized that inaugural lectures are not mere academic rituals but represent the "soul of academic contribution to nation-building."

"We are at a crossroads where what we eat can either build our health or burden our healthcare system," Prof. Amadi stated. "This lecture is timely as it bridges the gap between the laboratory and the dining table, showing that our path to economic recovery might just lie in how we process our crops."

Taking the podium, Professor Akusu did not mince words about the dangers lurking in Nigerian markets. He painted a startling picture of how "fast-tracked" processing is turning staple foods into silent killers.

"Without food processing, a lot of people will die," Akusu declared, explaining that nature hides toxins in everyday foods that only science can remove. 

He took particular aim at the modern "fast-garri" industry which bypasses traditional safety measures.

"What we see in the market now is dangerous. People go to the farm in the morning and by evening, they have grated and fried the cassava. That is not food; that is poison. True garri must ferment for two to three days to eliminate hydrogen cyanide. If your garri tastes sweet, it is unfermented and hazardous. Real garri should have that signature sour taste," Akusu warned.

The Professor also addressed the common "gassy" discomfort many experience after eating beans. He noted that the cowpea contains chemical components known as oligosaccharides. Simple processing steps, such as soaking and de-hulling, eliminate these chemicals, preventing the heartburn and bloating that many consumers suffer from.

In a session that had the audience scribbling notes, Akusu provided a simple "litmus test" for identifying adulterated palm oil, which has become a major health hazard. He explained that good palm oil naturally separates into two layers: a deep red color on top containing unsaturated fatty acids, and a thicker, orange color at the bottom containing saturated fatty acids.

"When there is no separation, and the oil has just one uniform orange-red color, know that that oil is an adulterated oil," he cautioned.

Turning to the "Wealth Creation" aspect of the topic, Prof. Akusu challenged the "no-job" narrative among Nigerian youths. 

He highlighted the Egusi (melon) processing business as a goldmine that requires relatively low capital.

"You don't need to look for a job through food processing," he said. "An Egusi shelling machine costs about 350,000 Naira. With one machine, you can employ ten persons and process five bags of Egusi in a day. 

Bringing un-shelled Egusi from places like Nasarawa to Port Harcourt is a highly lucrative venture that anyone can start."

As the lecture concluded, Akusu made a strong policy recommendation for the government to curb food poisoning. 

He noted that the Nigeria Institute of Food Science and Technology is encouraging every local government to employ at least one food scientist to act as a "Food Police." These professionals would monitor processing standards and prevent the adulteration of food at the grassroots level.

The high point of the event was the formal decoration of Professor Monday Ohwesiri Akusu as the 124th Inaugural Lecturer of the University, symbolizing his entry into the highest ranks of RSU’s academic leadership.

In his closing remark, the Vice Chancellor, again represented by Prof. Richard Amadi, urged the government and private investors to take these scientific findings seriously. He concluded by noting that food science is not just about nutrition, but is central to the security of lives and the growth of the state’s economy.