Finger millet expanded Snacks

OBJECTIVE

Over nutrition is one of the fast-growing nutritional challenges in developing countries. In Uganda, it is manifested as overweight and obesity among both the young and old. Over nutrition is positively correlated with wealth, affluence and urbanization. Over nutrition is associated with higher risk of non-communicable diseases. Increasing over nutrition is attributed to decreasing dietary diversity, adoption of western style diets, increasing snacking culture, decreased dietary fiber intake and associated sedentary lifestyles. The objective was to develop a high fiber snack product from locally available food crops to mitigate high dietary energy intake among the urban affluent. 

TECHNOLOGY DESCRIPTION

The snack product is made from finger millet, one of the nutritionally superior cereals. Finger millet and other grain foods are cleaned and sorted to eliminate dirt, foreign matter and safety hazards. The snack product is formulated with finger millet, bran and other food crops to enhance the protein and fiber content. The formulation is targeted to modulate dietary energy intake. The snack product is produced using extrusion technology. The resultant snack product is ready-to-eat, dry and shelf stable at ambient temperature. The snack product can be flavoured and packaged in unit packs of any quantity as desired by the consumer. The consumer receives a high fiber snack product that delivers less energy per serving. The product is convenient and a healthier snack than the present competitors. To the food industry, the technology used in the production process is increasingly becoming available and affordable in developing countries. The technology is energy efficient and generates minimum waste and wastage of food raw material. It is also versatile, adaptable and scalable to any food crops available anywhere. With the growing snacking culture in the low- and middle-income countries, healthy snack alternatives are one of the sustainable ways of mitigating the associated over nutrition. 

CONTACT INFORMATION

Name: Prof Yusuf B. Byaruhanga

Address: Department of  Food Technology Nutrition, Makere University

Email: ybbyaru@gmail.com

Type of partner: University

Name of Institution: Makere University