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Project
Development and quality evaluation of a decreased viscosity complementary food made from a combination of maize, soybean and orange-fleshed sweet potato
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.
Date:1 Oct 2020 → Today
Keywords:viscosity, soybean, orange-fleshed sweet potato, Complementary food, maize
Disciplines:Post harvest technologies of plants, animals and fish (incl. transportation and storage), Food sciences and (bio)technology not elsewhere classified, Food technology, Food microbiology, Bioprocessing, bioproduction and bioproducts