Food processing efforts improve Senegal’s food security Scientific solutions to food challenges in Africa are the theme of recent interviews from FutureFood 2050, an initiative supported by the Institute of Food Technologists (IFT) that addresses how to feed the world’s expected population of 9+ billion by 2050. One of the six articles on food challenges in Africa profiles Ababacar Sadikh Ndoye, retired Director of the Food Technology Institute (ITA) in Senegal. His work with the ITA has helped, and continues to help, boost the western African nation’s food security and reduce its dependence on imported foods through improvements in food processing. Ndoye has spent his career trying to encourage the Senegalese to return to native foods like millet, sorghum, and cowpeas, and adapting ways to process these local grains so that they last longer and provide increased value. For example, most local grains are traditionally processed by hand using water to help separate out the husk. However, this yielded flour that didn’t last longer than a day. ITA and Ndoye developed de-husking and milling machines that work without water and abrade the grains rather than crushing them, resulting in a high quality local flour that can keep for six months. The institute is also developing food processing strategies for other local products: peanuts, milk, hibiscus, and cowpeas. In each case, the researchers brainstorm ways to transform the foods into products that will keep longer, compete against foreign products, and generate more revenue for farmers. ITA adapted a spray drying process that pulverizes fruits and flowers into powders, which enabled the development of a hibiscus powder that is now exported to countries like Japan and Switzerland. In addition, ITA is currently working with Purdue University on an extrusion method to make instant cereals for babies from pearl millet. From IFT Weekly “There’s no doubt that the processing (in Africa) is going to see an extraordinary leap in the coming years,” said Ndoye. FutureFood 2050 is a multi-year program highlighting the people and stories leading the efforts in finding solutions to a healthier, safer, and better nourished planet to feed 9 billion+ people by 2050. Through 2015, the program will release 75 interviews with the world’s most impactful leaders in food and science. Next year, FutureFood 2050 will also debut a documentary film exploring how the science of food will contribute solutions to feeding the world.
Posted on: Thu, 24 Jul 2014 11:11:58 +0000
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