PhD research: Value addition in the fruit processing chain to increase the nutritional value and to enhance the small holder farmers’ income in Uganda

Date
October 2017 to September 2021
Countries
Keywords
fruits
probiotics
fermentation
small holder farmers
income
health (general)
Institutions
Nelson Mandela African Institute of Science and Technology (Tanzania)
Research fields
Agriculture and Food Sciences

Uganda’s small holder farmers loss 35% of fruits after harvest. Fruit by products are also wasted after processing. Through non-alcoholic fermentation, fruit shelf life will be increased, and probiotics added to meet the growing interest of non-dairy probiotic products by lactose intolerant, dyslipidemia and vegetarian consumers. Fruit pomace will be valorized and used to add nutritional value to weaning foods.