An article by the University of Pretoria
Flour power: UP researchers boost nutritive benefits of sweet potato with novel drying technology
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🍲 Using various technologies, the project focuses on producing value-added ingredients, such as flour and fat replacers, that are rich in vitamins and minerals. For example, the creation of flour from orange-fleshed sweet potatoes, amaranth leaves, and green bananas, as well as fat replacers from Teff and maize starches.
🌟 The results of the study show the potential of these ingredients to improve health outcomes for communities affected by malnutrition, with faster drying times, improved functional and nutritional properties, and more. If you’re interested in learning more about this innovative project and how it’s making a difference check out the blog article👉👉https://innofoodafrica.eu/2023/03/…
#H2020 #foodsystems
This work is part of Work Package 4 of the Innofoodafrica #H2020 #EU project, which aims to promote food security and sustainable agriculture through innovation and research. By utilizing #cowpeas, a drought-resistant and nutrient-rich crop, we hope to provide a more sustainable and nutritious alternative to traditional wheat pasta.
Join us in our effort to revolutionize the way we produce and consume food. Watch our video and learn more about the Innofoodafrica project! #foodinnovation #sustainability #foodafrica
REDUCING MALNUTRITION IN WOMEN AND YOUNG CHILDREN THROUGH DIETARY COUNSELLING – InnoFoodAfrica
innofoodafrica.eu
InnoFoodAfrica Blogs REDUCING MALNUTRITION IN WOMEN AND YOUNG CHILDREN THROUGH DIETARY COUNSELLING Mary Muraguri Globally, the prevalence of malnutrition is constantly increasing. Providing dietary co…
thank you for the information