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Developing quality dried products to improve the food and nutrition security in Sub Saharan Africa
Authors: Sharvari Raut, Phil Kirchhofer, Albert Esper , Oliver Hensel , Barbara Sturm
Identifier: CSBE21511
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Food is an essential commodity for continued sustenance of the human life. Over the years, there has been a significant rise in the global food loss; with about 1.3 billion tonnes of food being lost or wasted each year at different stages of the food value chain. At the same time, more than 2 billion people worldwide are suffering from hidden hunger, with a majority living in Sub-Saharan Africa (SSA). Commonly consumed starchy foods such as rice have limited amounts of micro-nutrients which are required for proper nourishment. Therefore, use of micro-nutrient rich underutilised fruits and vegetables such as orange flesh sweet potatoes, pumpkin, available in SSA, is an affordable solution to improve the nutritional status. They consist of essential vitamins, proteins, and minerals and can be either processed into highly nutritious products and/or be added as supplements to existing products. However, being highly perishable products, it is essential to process the produce immediately in order to extend the shelf life and obtain maximum nutrient retention and reduce post-harvest losses. Convection drying is one of the most feasible processing methods in this context. However, the use of inappropriate process settings often leads to unnecessarily high-quality losses. This study aims to develop an optimum quality dried product from pumpkin that can either be used directly or be further processed into innovative products. Drying tests under different conditions were performed to identify optimum process settings. Quality parameters such as colour and moisture content were evaluated to ensure premium product quality.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 1 - Processing
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Type: Text.Abstract
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Publication type: Presentation
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Coverage: Germany
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Food is an essential commodity for continued sustenance of the human life. Over the years, there has been a significant rise in the global food loss; with about 1.3 billion tonnes of food being lost or wasted each year at different stages of the food value chain. At the same time, more than 2 billion people worldwide are suffering from hidden hunger, with a majority living in Sub-Saharan Africa (SSA). Commonly consumed starchy foods such as rice have limited amounts of micro-nutrients which are required for proper nourishment. Therefore, use of micro-nutrient rich underutilised fruits and vegetables such as orange flesh sweet potatoes, pumpkin, available in SSA, is an affordable solution to improve the nutritional status. They consist of essential vitamins, proteins, and minerals and can be either processed into highly nutritious products and/or be added as supplements to existing products. However, being highly perishable products, it is essential to process the produce immediately in order to extend the shelf life and obtain maximum nutrient retention and reduce post-harvest losses. Convection drying is one of the most feasible processing methods in this context. However, the use of inappropriate process settings often leads to unnecessarily high-quality losses. This study aims to develop an optimum quality dried product from pumpkin that can either be used directly or be further processed into innovative products. Drying tests under different conditions were performed to identify optimum process settings. Quality parameters such as colour and moisture content were evaluated to ensure premium product quality.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 1 - Processing
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Germany
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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