OO (Onu) Ekpa MSc

OO (Onu) Ekpa MSc

Promovendus

Research topic: Improvement of maize-based foods in Sub-Saharan Africa

Project Duration: October 2016 - September 2020

This thesis project aimed to improve the nutritional value and diversification of maize-based foods in Sub-Saharan Africa (SSA) through the use of appropriate technology. To this effect, the following specific research aims were identified:

  • Assess maize-based food processing and consumption patterns and establish the objectives to meet processors and consumers needs and preferences.
  • Determine the volatile profiles of the most commonly used maize varieties and their respective porridges as a basis for alignment with consumer preferences.
  • Evaluate carotenoid stability and changes in volatile organic compounds during grain and maize flour storage in different packaging materials.
  • Screen maize genotypes suitable for making gluten-free bread.
  • Enhance the functional properties of maize flour using readily available local techniques such as fermentation.