Project

Promoting human nutrition and enhancing Uganda’s small holder farmers’ income through value addition of perishable fruits

Duration
01 October 2017 → 30 September 2021
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Agricultural and food sciences
    • Food chemistry and molecular gastronomy
    • Food fermentation
    • Food sciences and (bio)technology not elsewhere classified
Keywords
Fruits Probiotics Fermentation Small holder farmers Income Health
 
Project description

Uganda’s small holder farmers loss 35% of fruits after harvest. Fruit by products are also wasted after processing. Through non-alcoholic fermentation, fruit shelf life will be increased and probiotics added to meet the growing interest of non-dairy probiotic products by lactose intolerant, dyslipidemia and vegetarian consumers. Fruit pomace will be valorized and used to add nutritional value to weaning foods.