This was made known by Prof. Clement Adebooye, Provost, College of Agriculture, and the Project's Principal Investigator for Osun State University (UNIOSUN), Oshogbo, Osun State, Nigeria.

Prof. Adebooye averred that the research was sequel to a group project titled-"Fertiliser Micro-dosing for Indigenous Vegetables", currently being executed by science experts from Osun State University, Oshogbo, Obafemi Awolowo University, Ile-Ife, University of Parakou, Benin Republic, University of Manitoba and University of Saskatchewan, both in Canada.

He noted that the expert ranges from soil scientists to agronomists, food scientists, gender experts, sociologists, economists and communication experts.

Prof Adebooye disclose that the vegetables used for the "green bread' and “cookies” are Fluted Pumpkin (Ugwu) and African Egg Plant (Igbagba), which had been processed into powdered form and mixed with flour. "We have found out that Ugwu and Igbagba, when processed into powdered form and mixed with flour gave good quality bread, without compromising the quality of the bread” he noted.