Tailored fermentation for delivery of wholegrain and cereal fibre-rich products: promoting dietary fiber intake in Africa and Europe.
Research summary
This project, aims to explore the advantages of traditional fermentations methods of whole grain consumption and current knowledge of cereal bioprocessing in order to develop affordable and acceptable cereal fibre-rich products for both Africa and Europe. The project takes a multidisciplinary approach, bringing together experts on food technology, food chemistry, microbiology and nutrition in Africa (Kenya and Burkina Faso) and Europe (Finland and Portugal).
Description
More information
Research info
Research title
Tailored fermentation for delivery of wholegrain and cereal fibre-rich products: promoting dietary fiber intake in Africa and Europe.
Research timeline
1.11.2015 - 1.11.2017
Region
Africa
Countries
Burkina Faso, Finland, Kenya, Portugal
Institution
University of Helsinki
Department of Food and Environmental Sciences
Helsinki, Finland
Funding instrument
Ministry for Foreign Affairs (ICI, HEI-ICI, N-S-S), Academy of Finland
Head of research
Dr. Ndegwa H. Maina
Research team
Prof. Kati Katina, Dos Rosanna Coda, Dr. Ndegwa Maina, Yagin Wang
Prof. Elisabete Pinto, Prof. Ana Gomes, Dr. Ana Pimenta,Catarina Vila Real, Prof. Samuel Mbugua, Dr Catherine Kunyanga, Hanna Mugure
Dr. Hagrétou SAWADOGO-LINGANI, Clarisse Dawende Compare, Diarra Compaore-Sereme
Partners
Portuguese Catholic University, University of Nairobi, Institut de Recherche en Sciences Appliquées et Technologies Département Technologie Alimentaire, Burkina Faso
Contact information
Ndegwa Maina
+358505731060
henry.maina@helsinkilfi
Open link
Record last updated
9.3.2016