Code
01W00320
Duration
01 October 2020 → 30 September 2025
Funding
Regional and community funding: Special Research Fund
Promotor
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
Keywords
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.