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.