Project

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

Code

01W03717

Duration

01 October 2017 → 30 September 2021

Funding

Regional and community funding: Special Research Fund

Promotor

Katleen Raes

Fellow

Juliana Mandha

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.