< Back to previous page

Project

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

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.

Date:1 Oct 2017 →  30 Sep 2021
Keywords:Probiotics, Small holder farmers, Health, Income, Fermentation, Fruits
Disciplines:Food chemistry and molecular gastronomy, Food fermentation, Food sciences and (bio)technology not elsewhere classified