Malted and Fermented Traditional Grain Flour

The Challenge

Processing of sorghum by household and small and medium-scale enterprises (SMEs) offers products with perceived poor quality, safety and diversification contributing to poor utilization and commercialization.

The Solution

High temperature short -time extrusion process usually reduces microbial contamination, inactivates enzymes, and facilitates the elimination of anti-nutrient factors, resulting in products that are in a dry state with typically low water activity, which does not require refrigeration.

The Impact

Potential nutritional, health, and safety benefits of malted and fermented instant flour justify commercializing it for distribution on a broader scale as readily available, affordable, and quality-controlled instant weaning food product. The flour product is convenient to prepare, nutritious, shelf stable and can be consumed by all age-groups. The process is environmentally friendly as extrusion produces no waste.

Costs/Affordability in Sales Market

The availability of raw materials throughout the year will reduce production costs because there will be no low-production season. Maize, sorghum and millet, and or any indigenous cereal grains can be used in the production of malted and fermented instant flour that is easily accessible to all at local markets.  There is an increase in consumer demand for healthy, natural products. Sorghum and millets have numerous claimed nutritional and therapeutic benefits such as management of diseases- diabetes, heart conditions and cancer.

KEY FACTS

Innovators: F. Nyamate & J. Mugula 
University: SUA
Department: Food Science
Partner: still seeking

CATEGORIES

Product Development Services
Food Science

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