Development and quality evaluation of a decreased viscosity complementary food made from a combination of maize, soybean and orange-fleshed sweet potato

01 October 2020 → 30 September 2025
Regional and community funding: Special Research Fund
Research disciplines
  • Engineering and technology
    • Bioprocessing, bioproduction and bioproducts
  • Agricultural and food sciences
    • Food microbiology
    • Food technology
    • Post harvest technologies of plants, animals and fish (incl. transportation and storage)
    • Food sciences and (bio)technology not elsewhere classified
Complementary food soybean maize, orange-fleshed sweet potato viscosity
Project description

A complementary food, made from locally grown (Vaal Triangle) soybean, maize and sweet potato will be produced while lowering the viscosity in order to facilitate consumption by the infant. Viscosity decrease will be attempted using endogenous amylase and extrusion technology. Influence of these food technology processes on (anti)nutritional content, cytotoxicity, mycotoxins, and β-carotene stability will be assessed.