Research topic: Improvement of maize-based foods in Sub-Saharan Africa
Project Duration: October 2016 - September 2020
The overall objective of this PhD project is to assess feasible approaches (i.e. capable of being adopted by maize users in local communities) to improve the nutritional quality of maize-based foods in Sub-Saharan Africa, in order to contribute to the fight against undernutrition in the region. To do this, the following research objectives have been identified:
- Assess maize-based food processing and consumption patterns and establish the objectives to meet processors’ and consumers’ needs and preferences.
- Determine the volatile profiles of the most commonly used maize varieties [i.e. white maize, yellow maize, provitamin A biofortified maize, zinc biofortified maize and quality protein maize] and their respective porridges.
- Assess the effects of alkaline, acid and salt cooking on the nutritional composition and bioavailability of phytochemicals (ferulic and p-coumaric) and micronutrients of maize-based foods.
- Determine carotenoid and VOC retention of biofortified provitamin A maize after Sub-Saharan African traditional methods of storage, milling and cooking
- Assess the functional quality of maize meal for bakery use