Canned Porridge for Adults

OBJECTIVE

The development of convenient, nutrient-dense, slow-digestible porridges based on African indigenous crops for the African market is a commendable initiative. By utilizing locally available crops, this technology can potentially contribute to food security, promote sustainable agriculture, and enhance the nutritional status of the population.

TECHNOLOGY DESCIPTION

The convenient breakfast porridges are canned and can be eaten ‘as is’ after only gentle heating if desired. It does not require preparation beyond this, and it can be stored for longer periods of time at ambient temperatures, making it a convenient product. The porridges are high in protein and energy, and low in fat. The benefit for the food industry is that the processing steps involved in production of the products are simple and consists of mixing the dry ingredients (flour and milk powder) with water and short-time boiling (3 min), soaking for 5 min, and then filling in cans, sealing the cans, and sterilization in an autoclave. There is no need for refrigerated storage during production or distribution. The benefit for the consumers is that this is a very convenient product with minimal preparation time and a long shelf life (years). The long shelf life of sterilized canned products leads to minimal food waste. Modern consumers tend to prefer convenient food items. Consumers who are conscious of their health and wellbeing will be attracted by the product. Low production costs will lead to an affordable product. Taken together, the products will be sustainable and with a big market potential.

Flow chart illustrating the processing of the canned porridge

CONTACT INFORMATION

Name: Trond Løvdal

Address: Nofima AS, Department of Processing Technology, PO Box 327, N-4002 Stavanger,

Email: trond.lovdal@nofima.no

Telephone: +47 91312335

Type  of partner: Research Institute

Name of Institution: Nofima