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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).
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
The aim of the project is to develop gluten-free extruded snacks by incorporating nutritious grains from Latin America and Finland. This is a comprehensive research project that focused on technological optimization, study of microstructures and nanostructures and their effects on the sensory characteristics of solid emulsions (extruded snacks). Amaranth (Amaranthus caudatus) quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are endemic to South America and are regarded by their resilience to harsh weather conditions and formidable nutritional properties (protein quality is comparable to casein). Besides, lupine (Lupinus angustifolius) is cultivated in Finland, mostly, for animal feed despite its nutritional potential for direct human consumption. Hence, technological understanding on the transformation of underutilized grains is critical to boost food diversity not only in Finland but worldwide.
Team
Dr Kirsi Jouppila (supervisor), Dr Seppo Tenitz (lecturer at UH) and Prof. Hely Tuorila (Professor of food sensory science), Prof. Ritva Serimaa (Professor of material science)