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Improving the quality and nutritional status of Gari through the use of starter cultures and firtification with soybean, palm oil and coconut milk
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| Coordinating organisation: | Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel |
| Description: | This EU-funded project aims at improving the quality and nutritional value of ‚Gari‘, an African fermented food, by utilisation of defined starter cultures for Gari production and fortification of Gari with soybeans, palm oil and cococnut milk. Six research centres are involved in the project as equal partners of which three are based in Africa (Benin, Kenya and South Africa). The main task for the BFEL and South African partners are to unravel the biodiversity of microorganisms (lactic acid bacteria and yeasts) which are involved in the fermentation and to select appropriate starter cultures which possess fermentation-related technologically important traits (e.g., degradation of toxic cyanogenic glucosides, acid production). These starter cultures will eventually find application in Africa on a small industrial scale. |
| Internet: | Projects Link |
| Start: | 2000-01-01 |
| End: | 2005-07-31 |
| Species: | cassava |
| Categories | |
| ARD-theme: | food technology & human nutrition health and nutrition food processing plant-based food |
| Target country: | Benin Kenya South Africa |
| Commodity: | root/tuber |
| Activity: | research |
| Last editing: | 2008-05-16 10:45:17 |