Objective
Three African foodstuffs: Degue (a millet sourdough) and Binsaalga (a fermented gruel) in Burkina Faso and Poto Poto (a maize sourdough) in the Republic of Congo will be investigated with the objective to improve their nutritional and sanitary quality and extend their shelf-life. Characterisation of traditional processes and quality of foodstuffs will be made through field surveys. Reduction in antinutritional factors, increase
(i)of the nutrient balance and bioavailability,
(ii)of the energy density and extension of shelf life of these foodstuffs will be investigated by implementing different modifications to the processes. The project will involve researches using statistical methods, microbiology, food chemistry and technology. At the last phase of the project, conditions of transferability to local producers and acceptability of consumers will be assessed.
Fields of science
Topic(s)
Data not availableCall for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
34032 MONTPELLIER
France