FoodLAND Open Platform

Welcome to the FoodLAND Open Platform. This is the main site for exchanging and sharing research and development reports, protocols, recommendations, methods and results of the innovations that have been elaborated, tested and validated during the project.

Several innovative farming and food processing tools and systems have been developed, enabling producers to strengthen agro-biodiversity and food diversity, as well as a wide range of novel food products delivered through these innovations. Below you can find a general overview of all technologies that FoodLAND has gone through both for primary production and primary and secondary processing. Along with technological innovations, FoodLAND has produced some complementary material, such as protocols, health intervention studies, behavioural analyses and recommendations. By clicking on any of them, you will find all the necessary guidelines, training materials and additional information, which will help you replicate the innovation(s) of your interest. The novel food products that have been produced by each technology are also displayed together with their nutritional properties.

Agro-ecological intensification
Biodegradable mulching
Biodegradable mulching
Hydroponics systems
Hydroponics systems
Precision irrigation/ fertigation
Smart storage systems
Solar drying systems
Milling
Centrifugation, filtration, clarification
Juicing, extraction, fortification
Reports
Protocols

PRIMARY PRODUCTION

PRIMARY PROCESSING

SECONDARY PROCESSING

COMPLEMENTS

Precision protection systems
Precision harvesting systems
New legume local varieties
Aquaculture systems

Fish smoking, salting, fermenting
Bio-based packaging processes
Extrusion and baking
Health interventions
Policy recommendations

TECHNOLOGICAL INNOVATIONS FOR PRIMARY PRODUCTION

Agro-ecological intensification practices

General information

With the aim of boosting the sustainable intensification of agriculture and horticulture, as smallholder farmers usually face limitations in farmland, labour and production inputs, this innovation proposes introducing combined agro-ecological practices and appropriate management of green water by eco-friendly soil coverage.

Specifically, these practices include conservation agricultural practices such as intercropping and mixed cropping systems and no-tillage farming.

In addition to the advantage of farmers getting multiple crops from the same piece of land, inter-cropping helps maintain soil fertility and structure, reduces soil erosion and controls weeds. Inter-cropping utilizes resources efficiently, gives additional yield income/unit area than sole cropping and acts as an insurance against failure of crops in abnormal years. Inter-crops also provide shade and support to the other crops. To harness these benefits, inter-crops should be chosen correctly and managed well.

Countries involved

COUNTRY / FOOD HUB

Uganda: Kamuli Food Hub

Implementation and management of biodegradable mulching

General information

In soil, biodegradable mulches help in preserving soil conditions while saving inputs, securing production, and reducing the agronomic use of plastic materials, as well as the environmental impact of plastic waste. Films specificities (colour, thickness, stabilization) have been designed in order to fulfil the climatic and agronomic conditions of the Food Hubs. These combinations also make sure that the overall cost of these films remains affordable to small farmers.

Countries involved

COUNTRY / FOOD HUB

Tunisia. Enfidha, Chebika Food Hub

Tanzania: Mvomero, Morogoro Food Hub

Food products produced

Fresh vegetables

Sorghum

Peas

Beans

Design, realization, and management of hydroponic systems and community gardening

General information

New tailored hydroponic and drip irrigation systems have been designed, implemented and tested, which foster circular economy principles. Due to its characteristics, the hydroponic system is especially appropriate for marginal, small-scale farmers having limited area and poor soil quality and vulnerable landless households while soil garden equipped with simple low-cost gravity-fed micro irrigation systems is more appropriate for small-scale farmers having good quality soil. Guidelines

Countries involved

COUNTRY / FOOD HUB

Tunisia.  Jendouba Food Hub
Ethiopia. Akaki, Nifas Silk Food Hub

Food products produced

Fresh fruits and vegetables

Legumes

Precision irrigation/fertilisation systems

General information

The availability of water for agriculture is a global challenge in the midst of climate change and increasing competitive uses of hydric resources. In light of this scenario, smart irrigation/fertigation systems have been developed and tested in FoodLAND; they are IoT-based so as to monitor all relevant parameters (climate, soil moisture, water use, plant biomass and growth), and supply the crop with the needed water in a timely manner and as spatially uniformly as possible. Accordingly, the objective is the development of open community monitoring systems for small-scale farmers based on precision irrigation techniques.

Countries involved

COUNTRY / FOOD HUB

Morocco. Ait Ouallal Bittit / Ait Yazem Food Hub

Uganda. Nakaseke Food Hub

Food products produced

Leaf vegetables

Fresh vegetables

Development and management of precision protection systems

General information

These precision protection systems consist of a smart system for smallholder farmers with analytical and advisory capabilities supporting thoughtful and timely measures to protect crops. Early detection and management of plant diseases will drive precursory, mild, and more effective crop protection with benefits both to the farmers and to the wider environment by minimizing the use of sprays, fertilizers, and pesticides, reducing wastage of water and, at the same time, securing production, increasing the yields from crops, and favouring product quality and safety. Moreover, the development of a community advisory system at the Food Hub level will give early warnings of problems and guide appropriate interventions, thus abating the risk of propagation of diseases in the area.

Countries involved

COUNTRY / FOOD HUB

Morocco. Ait Ouallal Bittit / Ait Yazem Food Hub

Precision harvesting systems

General information

The smart monitoring and control systems are aimed at optimizing and standardizing the timing and procedure of harvesting crops and fruits in order to minimize losses at harvest and preserve the quality of the products. Precision harvesting systems comprise and harmonize the following: remote sensing tools (e.g., drones and weather stations, with agro-meteorological sensors), telecommunication at the local level (ICTs including IoT), monitoring centre (with data analysis and evaluation technologies), and mobile apps for end users.

Countries involved

COUNTRY / FOOD HUB

Morocco. Zoyout Dir Beni Mellal – Khenifra Food Hub

Kenya. Mukurweini Food Hub

Tanzania. Mvomero, Morogoro rural Food Hub

Uganda. Nakaseke Food Hub

Food products produced

Olives

Fruit

Teff

New selected and tested legume local varieties 

General information

Improved legume lines (Phaseolus vulgaris L.) with enhanced levels of beneficial traits (Fe and Zn, yield, tolerance to diseases and drought) have been evaluated in on-station experiments to confirm their performance. Participatory selection of good performers for release included mapping the variety of preferences in the studied areas and community-based seed production of Quality Declared Seed (QDS) grade.

Countries involved

COUNTRY / FOOD HUB

Tanzania. Mvomero, Morogoro rural Food Hub

Food products produced

Improved local bean (Phaseolus vulgaris L.) lines

Outstanding nutritional property: significantly higher levels of both iron and zinc

Watch all the nutritional properties of these products

Food item Food category Protein
(g/100g)		 Fiber
(g/100g)		 Calcium
(mg)		 Iron
(mg/kg)		 Magnesium
(mg)		 Potassium
(mg)		 Sodium
(mg)		 Zinc
(mg)
——–
Lyamungo 90 Beans 21,3 * * 119.7 * * * 28.7
——–
16TZMBYPIC-130-1 Beans 21,4 * * 103.8 * * * 28.6
——–
Mashamba-PYT-4 Beans 20.3 * * 125.6 * * * 26.8
——–
NUA-629 Beans 19.0 * * 131.3 * * * 29.7
——–
NUA-660 Beans 20,4 * * 99.8 * * * 25.9

* Full data set is available at the FoodLAND ZENODO community

Development and management of aquaculture systems and new culture fish species bulking techniques 

General information

These aquaculture systems combine the most advanced aquaculture technologies with simple, low-investment methods to achieve a breakthrough in rural and peri-urban fish farming. The partners have developed advanced RAS – indoor methods that allow farmers to reuse water within the culture cycle – for rural and peri-urban fish farming, implemented water quality sensors, and developed new polyculture pond-cage technology and fish products. Management schemes (e.g., feeding, hygienic conditions, stocking fingerlings, and effluent reuse) and product quality have been optimized.

A wide range of training and dissemination materials have been produced by FoodLAND partners about several aspects of aquaculture and fish farming. You can find all these materials in the next tab entitled “Practical materials”:

Introduction to improved fish farming
Integrated aquaculture
Pond construction
Implementation of integrated aquaculture: cage design
Incorporation of probiotics
Introduction to fish farming
Feed formulation
Introduction to Recirculating Aquaculture Systems – Operation and maintenance
Seed Production Technologies for Labeo Victorianus (Ningu)
Seed multiplication technologies for Barbus altianalis
Use of waste water from fish production systems to promote vegetable growing

Countries involved

COUNTRY / FOOD HUB

Kenya. Kisumu Food Hub

Tanzania. Kilombero / Lindi Food Hub

Uganda. Kajjansi / Masaka Food Hub

Practical materials

Guidelines on the development and management of aquaculture systems and new culture fish species bulking techniques

 

Training materials

Training material targeting food operators on the adoption and management of this technological innovation: Introduction to improved fish farming

 

Training material targeting food operators on the adoption and management of this technological innovation: Integrated aquaculture

 

Training material targeting food operators on the adoption and management of this technological innovation: Pond construction

 

Training material targeting food operators on the adoption and management of this technological innovation: Implementation of integrated aquaculture: cage design

 

Training material targeting food operators on the adoption and management of this technological innovation: Incorporation of probiotics in Nile Tilapia feed

 

Training material targeting food operators on the adoption and management of this technological innovation: Introduction to fish farming

 

Training material targeting food operators on the adoption and management of this technological innovation: Feed formulation

 

Training material targeting food operators on the adoption and management of this technological innovation: Introduction to Recirculating Aquaculture Systems – Operation and maintenance

 

Training material targeting food operators on the adoption and management of this technological innovation: Seed Production Technologies for Labeo Victorianus (Ningu)

 

Training material targeting food operators on the adoption and management of this technological innovation: Seed multiplication technologies for Barbus altianalis

 

Training material targeting food operators on the adoption and management of this technological innovation: Use of waste water from fish production systems to promote vegetable growing

 

Practice abstracts

Practice abstract: Dam Culture

 

Practice abstract: Bulking seed/fingerling Protocols for Barbus altianalis (Kisinjja)

 

Practice abstract: Fingerling production of Victoria carp (Labeo victorianus), Ningu

 

Practice abstract: Feed formulation with Local Ingredients – Kenya –

 

Practice abstract: Feed formulation using locally available ingredients for Nile tilapia (Oreochromis niloticus) feeding

 

Practice abstract: Recirculating aquaculture and integration with agricultural practices

 

Practice abstract: Integrated Aqua-agriculture: Use of wastewater from fish production to promote vegetable growth

 

Food products produced

Fish: Kisinjja (Barbus altianalis )

Fish: Fry mullets (Chelon ramada and Mugil cephalus)

Fish: Nile tilapia (Oreochromis niloticus)

Fish: Ningu (Labeo victorianus)

Fish: African catfish (Clarias gariepinus)

Leaf vegetables

TECHNOLOGICAL INNOVATIONS FOR PRIMARY PROCESSING

Development and management of smart storage systems

General information

The smart storage systems developed and tested address both the post-harvest and post-processing phases and meet the needs of individuals and small cooperatives (low-tech solutions); communities; and/or companies that may also require either long- or short-term storage, backup contingencies, and overflow capacity by effectively optimizing storage parameters. They are aimed at overcoming the lack of cold-chain support
facilities by realizing shared, sustainable, and controlled depositories. Specifically, the appropriate conditions for safe and easy-to-construct storage structures have been determined and tested at the local level and for the logistics chain from the producer to the end consumer.

Countries involved

COUNTRY / FOOD HUB

Morocco. Zoyout Dir Beni Mellal – Khenifra Food Hub

Kenya. Mukurweini Food Hub

Tanzania. Mvomero, Morogoro rural and Kilombero / Lindi Food Hubs

Uganda. Kamuli Food Hub

Ethiopia. Laelay Machew / Axum Food Hub

Food products produced

Onions

Fresh fruits and vegetables

Teff grains

Implementation and management of primary processing systems: Osmotic dehydration and solar drying

General information

New technological solutions and their possible combination have been tested to reduce the moisture content to acceptable levels and, in so doing, prolong the shelf-life of the raw materials, ingredients, and food products, while preserving their quality and preventing spoilage and waste. Based on the major critical points identified for the currently adopted drying processes, a series of technological research lines and tools focused on mild/intensive drying systems have been developed providing tailored solutions, thus enhancing knowledge and innovation networking. The suitability of low-impact osmotic dehydration (OD) both as a standing-alone process and as pre-treatment to solar drying, by using sugar or salt as osmotic agents, has been evaluated. The modulation of OD operating conditions offers the possibility of incorporating the desired amounts of solutes that can improve the sensory and/or nutritional quality of food products without affecting their integrity, increasing their stability, opening up opportunities for new formulations, and preparing them to further drying processes based on reduced treatment time and temperature.

Countries involved

COUNTRY / FOOD HUB

Tunisia. Jendouba Food Hub

Kenya. Mukurweini Food Hub

Tanzania. Kilombero / Lindi Food Hub

Uganda. Nakaseke and Kajjansi / Masaka Food Hubs

Food products produced

Strawberries

Outstanding nutritional property: enhance their consumption all year long avoiding spoilage.

Watch all the nutritional properties of this product

Food item Water activity Moisture content (%) Protein (%) Crude fat(%) Ash(%) Potassium
(ppm)		 Vitamin C
(mg/100 g)
——–
Dried strawberries 0.564±0.003 * * * * * *
——–
Dried strawberry treated with osmotic dehydration 0.540±0.006 * * * * * *

Watch all the nutritional properties of this product

Food item Water activity Moisture content (%) Protein (%) Crude fat(%) Ash(%) Potassium
(ppm)		 Vitamin C
(mg/100 g)
——–
Dried strawberries 0.564±0.003 * * * * * *
——–
Dried strawberry treated with osmotic dehydration 0.540±0.006 * * * * * *

* Full data set is available at the FoodLAND ZENODO community

Eggplant

Outstanding nutritional property: better preservation

Watch all the nutritional properties of this product

Food item Water activity Moisture content (%) Protein (%) Crude fat(%) Ash(%) Potassium
(ppm)
——–
Dried eggplant 0.554±0.009 * * * * *
——–
Dried eggplant treated with osmotic dehydration 0.539±0.002 * * * * *

* Full data set is available at the FoodLAND ZENODO community

Fish: Tilapia, Mullet, Bottarga

Outstanding nutritional property: better preservation

Watch all the nutritional properties of this product

Food item Moisture (%) Protein (%) Ash (%) Fat(%) Monounsaturated fatty acids (%) Saturated fatty acids (%) Poly-unsaturated fatty acids (%)
——–
Tilapia: Salted dried fillet 11.55±0.29 * * 4.04±1.09 2.98 1.56 0.63
——–
Tilapia: Dried fillet 10.39±0.23 * * 5.04±1.36 3.31 1.59 0.71
——–
Mullet: Salted dried fillet 14.48±0.33 * * 5.26±0.25 2.12 0.84 1.08
——–
Mullet: Dried fillet 20.65±3.15 * * 5.54±0.19 2.06 1.5 1.48
——–
Bottarga: Solar drying 17.75±1.44 * * 22.75±0.37 14.85 5.49 2.27
——–
Bottarga: Common drying 20.46±0.46 * * 23.21±0.06 15.58 5.65 1.95

* Full data set is available at the FoodLAND ZENODO community

Fish: African Catfish, Nile Tilapia

Outstanding nutritional property: better preservation

Watch all the nutritional properties of this product

Food item Moisture content (%) Water activity Crude fat (%) Total Ash (%) Overall acceptability
——–
African Catfish * * 16.8±2.9 * *
——–
Nile Tilapia * * 9.8±5.0 * *

* Full data set is available at the FoodLAND ZENODO community

Implementation and management of primary processing systems: Milling

General information

Milling processes have been implemented and tested to produce composite flours
that combine food raw materials/ingredients resulting in an improvement of nutritional and functional properties. For instance, introducing legumes into the complementary diet has the potential of improving childhood growth by ameliorating diet quality through improvements of the macro- and micronutrients and also by reducing gut inflammation.
Additionally, the work carried out aimed at optimizing the particle size distribution so as to add value to the final blended flours. Moreover, the introduction of such products on the market would contribute to the improvement of rural women’s incomes while balancing local children’s diets and conserving the region’s expertise, identity, and heritage.

Countries involved

COUNTRY / FOOD HUB

Morocco. Zoyout Dir Beni Mellal – Khenifra Food Hub

Tunisia. Enfidha, Chebika Food Hub
.

Kenya. Mukurweini Food Hub

Tanzania. Mvomero, Morogoro rural Food Hub

Uganda. Kamuli and Kajjansi / Masaka Food Hubs

Food products produced

Legumes, cereals, and dried fruits/vegetables blended flours

Outstanding nutritional property: Composite flour made from a blend of white maize, millets, soybeans, biofortified common beans, and sesame aims to address the prevalent malnutrition and micronutrient deficiencies in children, particularly in Mvomero Food Hub Morogoro, Tanzania

Nutritional properties of this flour made up of 60% white maize, 10% millet, 10% soybean, 15% biofortified common beans, 5% sesame seeds, and 3% sugar (to enhance final product’s flavour)

Click to expand

Food item Moisture content (%) Crude protein (%) Crude fibre(%) Crude fat (%) Ash content (%) β carotenoids (µg/100g) Total phenol (mg/100g) Cu (mg/kg) Zn (mg/kg) Fe (mg/kg) Mn (mg/kg) Ca (mg/kg) Mg (mg/kg) K (%) Na (mg/kg)
——–
Non-extruded composite flour * 15.22 ± 1.01 * * * * * * 41.42 ± 0.38 165.99 ± 0.01 * * * * *
——–
Extruded composite flour * 12.9 ± 0.71 * * * * * * 42.59 ± 0.82 198.51 ± 1.81 * * * * *

* Full data set is available at the FoodLAND ZENODO community

Composite flours with new local varieties: wheat, faba bean and pea

Outstanding nutritional property: product suitable for the preparation of soup locally prepared with wheat flour or barley flour.

Nutritional properties of this flour made up of 80% wheat, 10% faba bean, and 10% green pea, from the food hub Chebika/Enfidha

Click to expand

Food item Dry matter (%) Protein content(%) Total phenols (mg/100g) Antioxidant activity -DPPH inhibition (%) Colour parameters
——–
Wheat flour * * 57.33±0.56 77.13±0.31 *
——–
New composite flour * * 115.63±7.54 95.24±1.01 *

* Full data set is available at the FoodLAND ZENODO community

Vegetables composite flour

Outstanding nutritional property: the composite flour exhibits remarkable nutritional and nutraceutical qualities.

Nutritional properties of this flour made up of spinach, chard, parsley, carrot, potato, tomato, and white onion, from the food hub Chebika/Enfidha

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Food item Dry matter (%) Total phenols (mg/100g) Antioxidant activity -DPPH inhibition (%) Colour parameters
——–
New composite flour * 339.75±18.40 100.00±0.00 *

* Full data set is available at the FoodLAND ZENODO community

Legumes and cereals composite flour

Outstanding nutritional property: composite flours higher in proteins, dietary fibre, beta-carotenes, iron, zinc and phytochemicals compared to commercial flour, widely consumed in Uganda.

Four products were produced. Two of these were instant (extruded) and two non-instant (raw). For each of the two categories, one of the formulations consisted of 3 ingredients (orange-fleshed sweet potatoes, biofortified beans and grain amaranth) and the other one constituted 4 ingredients (orange-fleshed sweet potatoes, biofortified beans, grain amaranth, and maize flour).

Nutritional properties of these flours made from orange-fleshed sweet potatoes, grain amaranth, and biofortified beans, from the food hub Kamuli. 

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Food item Moisture (%) Crude protein (%) Dietary fibre (%) Ash (%) Crude fat (%) Carbohydrates (%) Beta carotene (mg/100g) Iron (mg/100g) Zinc (mg/100g) Total antioxidants
——–
Commercial flour * 15.45 ±0.02 0.46±0.08 * * * 137.45 ±9.58
——–
Raw flour-1 * 18.16 ±0.81 4.04±0.05 * * * 1.27 ± 0.5 * * 376.63 ±3.52
——–
Raw flour-2 * 17.55 ±0.50 3.39 ±0.16 * * * 1.36 ± 0.4 * * 327.70 ±5.27
——–
Extruded flour-1 * 16.39 ±0.03 2.15 ±0.08 * * * 0.88 ± 0.4 * * 313.67 ±7.51
——–
Extruded flour-2 * 16.13 ±0.43 1.45 ±0.19 * * * 1.01 ± 0.4 * * 173.536 ±1.40

* Full data set is available at the FoodLAND ZENODO community

Composite flours with new local varieties: moringa and teff grain

Outstanding nutritional property: The flours would thus contribute to alleviating the nutritional problems of under-nutrition, micro-nutrient deficiency and obesity, which are public health problems in Ethiopia.

Nutritional properties of teff flour and moringa leaf powder, from the food hub Laelay Machew / Axum. 

Click to expand

Food item Ash (g/100g) Fibre (g/100g) Fat (g/100g) Protein (g/100g) Carbohidrates (g/100g) Zn (mg/kg) Fe (mg/kg) Cu (mg/kg) Mn(mg/kg) Ca (mg/kg) Mg (mg/kg)
——–
Teff * * * 12.85±2.01 * * 182.50±8.91 * * 253.33±10.37 *
——–
Moringa * * * 17.63±3.62 * * 38.93±1.74 * * 3284.30±29.98 *

* Full data set is available at the FoodLAND ZENODO community

Tree tomato powder for diabetic people

Outstanding nutritional property: The powder is nutrient-dense and can therefore be used as a therapeutic powder for diabetic people.

Locally available mature ripe tree tomato fruits of the red and yellow cultivars were procured at Marigiti market, Nairobi County in Kenya. The fruits were pooled into either red or yellow batches, then pulped, dried, and milled into powder.

Nutritional properties of the two tree tomato powders (from red and yellow fruits), from the food hub Mukurweini. 

Click to expand

Food item Moisture content (%) Protein  (%) Fat (%) Fibre (%) Ash (%) Carbohidrates (%) Energy (Kcal/100g) pH Iron (mg/kg) Vitamin C (mg/100g) Vitamin A (mcg RAE/100g)
——–
Red variety * 0.98±0.02 0.09±0.00 * * * * 3.90±0.02 59.53±1.59 34.89±0.30 2.75±0.05
——–
Yellow variety * 1.70±0.01 0.02±0.00 * * * * 3.84±0.01 36.53±0.51 31.74±0.45 4.70±0.09

* Full data set is available at the FoodLAND ZENODO community

Fish powder from carcases

Outstanding nutritional property: The fish powder is rich in calcium, iron and zinc with amounts significantly above the recommended minimum.

Fish bones from the carcasses of Tilapia and Catfish were dried and milled into a fish bone powder in the Kajjansi / Masaka Food Hub. The powder is shelf-stable and rich in micronutrients.

Nutritional properties of the fish powder.

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Food item P (g/100g) Ca (g/100g) Fe (mg/kg) Zn (mg/kg) Se (mg/kg)
——–
Fish powder 9.31±1.5 17.4±2.8 * * *

* Full data set is available at the FoodLAND ZENODO community

Bean sauce

Outstanding nutritional property: the bean sauce has the potential to increase bean consumption and contributing to high dietary macro and micronutrients as it uses a bean variety with high zinc (31.4 – 34.2 ppm) and iron (65.8 – 72 ppm) contents. It has reduced cooking times, and the extrusion cooking processing used enhances digestibility and nutritional value by increasing protein digestibility and reducing phytates and polyphenols that limit iron and zinc uptake

In the Nakaseke Food Hub in Uganda, dry beans were milled, and the bean flour was extruded and then milled again into flour. This flour was used to prepare a bean sauce using a recipe previously developed by Nutreal Limited and as described on the label. Briefly: 1 finely chopped large onion was sautéed in 2 tablespoons of cooking oil; 2 finely chopped tomatoes were added and cooked; 2 heaped tablespoons of bean flour were added and stirred; 500 ml of hot water were added slowly while stirring; salt and seasonings were added to taste and the sauce was simmered for 10 minutes before serving.

Amaranth-enriched wheat for chapatti

Outstanding nutritional property: Grain amaranth is locally grown in Uganda, fast-growing, draught resistant and nutritious. GA has 15% protein that is highly digestible and with a well-balanced amino acid profile as well as high levels of minerals and vitamins.

Composites with 20%, 30%, 40%, 50%, 60% and 70% amaranth flour were formulated and shared with street vendors in Uganda for making chapattis (savory flat bread).

Nutritional properties of the different composite flours. 

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Amaranth incorporation rate Energy (Contribution to adults’ RDI per 100g) Protein  (Contribution to adults’ RDI per 100g) Total fat (Contribution to adults’ RDI per 100g) Carbohydrates  (Contribution to adults’ RDI per 100g) Dietary fibre (Contribution to adults’ RDI per 100g) Iron (Contribution to adults’ RDI per 100g) Zinc (Contribution to adults’ RDI per 100g) Folic acid (Contribution to adults’ RDI per 100g)
——–
10% 16.9 * * * * * * *
——–
15% 17.0 * * * * * * *
——–
20% 17.1 * * * * * * *
——–
25% 17.1 * * * * * * *
——–
30% 17.2 * * * * * * *

* Full data set is available at the FoodLAND ZENODO community

Implementation and management of primary processing systems: Fish smoking, salting and fermenting

General information

Different primary processing systems have been tested for processing fish in rural areas and producing smoked, salted, dried, and fermented fish. The corresponding prevalence studies of bacteria have been done on the resulting food products, as well as macro and micronutrient profiling of the primary products.

Countries involved

COUNTRY / FOOD HUB

Uganda. Kajjansi / Masaka Food Hub

Food products produced

Smoked fish: Barbus, African Catfish, Nile Tilapia

Outstanding nutritional property: better preservation

Watch all the nutritional properties of this product

Food item Moisture content (%) Water activity Crude fat (%) Total Ash (%) Overall acceptability
——–
Barbus * * 12.7±2.9 * *
——–
Nile Tilapia * * 14.7±3.2 * *
——–
African Catfish * * 8.7±3.9 * *

* Full data set is available at the FoodLAND ZENODO community

Salted fish: Barbus, African Catfish, Nile Tilapia

Outstanding nutritional property: better preservation

Watch all the nutritional properties of this product

Food item Moisture content (%) Water activity Crude fat (%) Total Ash (%) Overall acceptability
——–
Barbus * * 9.5±3.6 * *
——–
Nile Tilapia * * 6.0±1.5 * *
——–
African Catfish * * 23.0±8.2 * *

* Full data set is available at the FoodLAND ZENODO community

Fermented fish offal/guts

Outstanding nutritional property: this feed meets the standard specification of a compounded poultry feed in terms of crude protein and phosphorus.

Solid fish hydrolysate as feed was produced from the fish offal/guts by lacto-fermentation (using Lactic Acid Bacteria – LAB).

Watch all the nutritional properties of this product

Food item Moisture content (%) Total Ash (%) Crude protein(%) Crude fibre(%) Crude fat (%) Energy (Kcal/kg) Ca(%) P (%)
——–
Feed from fermented fish offal 16.19±1.52 5.31±0.18 * * * * * *

* Full data set is available at the FoodLAND ZENODO community

TECHNOLOGICAL INNOVATIONS FOR SECONDARY PROCESSING

Implementation and management of bio-based packaging processes

General information

Different bio-based packages have been developed and tested aimed at preserving the functional and nutritional properties of food products, reducing their contamination during storage (and transportation) and increasing their marketability and attractiveness. The availability of environmentally friendly, affordable, and optimal packaging materials (i.e., local bio-based materials from renewable plant or animal feedstock and/or obtained by suitable food waste/by-products such as edible coating and edible films along with primary and secondary packing materials), and technologies have been assessed, pre-selected, and tested at small scale for some specific food products. This has been done so as to obtain high-level quality maintenance during storage under different environmental conditions.

Countries involved

COUNTRY / FOOD HUB

Tunisia. Jendouba Food Hub

Kenya. Mukurweini Food Hub

Tanzania. Kilombero / Lindi Food Hub

Uganda. Kamuli, Nakaseke and Kajjansi / Masaka  Food Hubs

Food products produced

Packaging of mild-dried eggplants and strawberries in Tunisia

Packaging of soft-smoked fish fillets and deep-fried fish fingers in Uganda

Packaging of local dry foods in Kenya: tree tomato fruit powder and snack (mandazi) made with quinoa and wheat flours

Packaging of extruded and non-extruded composite flours in Tanzania

Implementation and management of secondary processing systems: centrifugation, filtration, and clarification

General information

The most appropriate conditions for efficient centrifugation, filtration and clarification of virgin olive oils have been investigated in Moroccan olive oil mills. Equipment, such as decanters as well as innovative promising clarification and filtration systems have been tested in collaboration with local SMEs. The quality of the obtained oils has been evaluated by sensory and instrumental analyses.

Countries involved

COUNTRY / FOOD HUB

Morocco. Zoyout Dir Beni Mellal – Khenifra Food Hub

Food products produced

Fish oil from Barbus (Barbus altianalis)

Outstanding nutritional property: large amount of omega 6 fatty acids, which support brain growth, help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system.

Nutritional properties of this product

Food item Acid Value (mg KOH/g) Anisidine Value (% mass/mass) Iodine Value (I₂/100g) Moisture Content (% mass/mass) Peroxide Value (meq/kg) Saponifiable Matter (mg KOH/g) Unsaponifiable Matter (% mass/mass)
——–
Fish oil 10.367 * * * * * *

* Full data set is available at the FoodLAND ZENODO community

Ginger-flavoured olive oil

Outstanding nutritional property: Improved quality of olive oil in general, improving the diversity of olive oil products.

The ginger powder was added to the olive oil in the following concentrations: 0%, 1%, 1.5% and 2%. For each concentration, quality and functional properties were evaluated at various time points: : T0 (freshly produced in), T1 (after 3 months), T2 (after 6 months), and T3 (after 9 months).

Nutritional properties of this product

Food item Time point Free acidity (%) Peroxyde value (meq O2/kg) K232 K272 Total phenols content (mg GAE/kg)
——–
Fresh olive oil T0 0.22±0.01 3.25±0.11 1.52±0.02 0.15±0.01 285±7
–
T1 * * * * *
–
T2 * * * * *
–
T3 0.62±0.01 5.12±0.14 1.74±0.01 0.19±0.02 212±4
–
Flavoured oil 1% T0 0.23±0.01 2.89±0.04 1.18±0.01 0.09±0.00 283±10
–
T1 * * * * *
–
T2 * * * * *
–
T3 0.37±0.01 3.85±0.10 1.35±0.01 0.13±0.02 245±7
–
Flavoured oil 1.5% T0 * * * * *
–
T1 * * * * *
–
T2 * * * * *
–
T3 * * * * *
–
Flavoured oil 2% T0 * * * * *
–
T1 * * * * *
–
T2 * * * * *
–
T3 * * * * *

* Full data set is available at the FoodLAND ZENODO community

Implementation and management of secondary processing systems: juicing, extraction, and fortification

General information

Suitable technologies for fruit juicing and extraction have been tested on local fruits (e.g., mangoes, pineapple, pomegranate, bananas) and related to the by-products with regard to product yield, quality, and safety, in order to find the best process applicable in the local framework. How to innovate traditional juicing technologies, such as screw pressing, by implementation with appropriate solutions, e.g., mild technologies, sustainable, robust and globally marketable materials has also been focused on. The obtained fruit juices and target compounds from the by-products have been mixed with other ingredients to formulate and nutritionally enrich the novel foods (i.e., baby food, therapeutic food, fortified food) so as to optimize their production cost.

Countries involved

COUNTRY / FOOD HUB

Kenya. Mukurweini Food Hub

Food products produced

Tamarillo juice, for adults with diabetes

Implementation and management of secondary processing systems: extrusion and baking

General information

The extrusion, as a continuous process with high versatility and productivity, represents a good avenue for incorporating different types of locally available materials (legumes, sorghum, and soy) into ready-to-eat snacks. The use of grain legumes and sorghum in snack foods may help to increase their nutritional appeal. Thus, new extrusion technologies and processes have been tested to produce high-quality nutrient-dense snacks (novel products) that enhance the diversity of diets. Moreover, extrusion represents a suitable pre-treatment for baking. Most baked products, which are consumed in Africa, are based on refined (mostly imported) wheat and are low in nutritional value. In order to address this situation, laboratory tests have been run to optimize baking technologies and methods to produce local shelf-stable nutrition-responsive products so as to add value. Tailored baking modes and parameters have been assessed to optimize the process with the aim of obtaining the final products and baby foods characterized by the desired sensorial and nutritional characteristics.

Countries involved

COUNTRY / FOOD HUB

Tunisia. Enfidha, Chebika Food Hub

Tanzania. Mvomero, Morogoro rural Food Hub

Uganda. Kamuli and Kajjansi / Masaka Food Hubs

Food products produced

Cookies from local varieties: wheat, legumes (pea, faba bean, chickpea)

Outstanding nutritional property: Cookies distinguished by their high fibre content and other dietary components that are beneficial, namely vitamins, minerals, and generally antioxidant-containing substances. All raw materials were obtained from the Chebika/Enfidha Food Hub.

Nutritional properties of the three batches of cookies formulated: 1) using 100% wheat flour (control), 2) wheat flour (80%) and untreated faba bean flour (20%), 3) wheat flour (80%) and germinated faba bean flour (20%) 

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Food item Dry matter (%) Weight loss (%) D/T Total phenol (mg/100g) DPPH scavenging activity
IP (%)		 FRAP
(absorbance)
——–
Control 90±5.27 * * 70.00±0.0 * *
——–
Cookies UFB 91.5±5.80 * * 90.00±0.01b * *
——–
Cookies GFB 89±6.15 * * 117.00±0.04 * *

* Full data set is available at the FoodLAND ZENODO community

Energetic bars from local varieties: wheat flasks, dried fruits (apricot, peach, melon)

Outstanding nutritional property: This nutrient-dense snack is aligned with traditional eating patterns, and, therefore, has the potential to contribute to improving public health. All raw materials were obtained from the Chebika/Enfidha Food Hub.

Nutritional properties of the energetic bars formulated using dried fruits (60%), wheat flakes (22%), and glucose syrup (18%)

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Food item Water content (%) pH Acidity Protein content (%) Sugar content (%) Fat content (%) TPC (mg/100g) Antioxidant activity DPPH inhibition for 50mg (%)
——–
Energetic bars * * * 13.43±2.71 * * * * *

* Full data set is available at the FoodLAND ZENODO community

Baked doughnuts (daddies) from local varieties: orange fleshed sweet potatoes, grain amaranth, biofortified beans

Outstanding nutritional property: The product has a high content of proteins and fat and is nutritionally superior to the snacks commonly consumed in Uganda.

Nutritional properties of the daddies formulated using dried 40% non-instant orange-fleshed sweet potatoes, grain amaranth, biofortified bean flour, and 60% wheat.

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Food item Water  (%) Protein  (%) Ash (%) Fibre (%) Fat (%) Carbohidrates (%) β carotene (mg/100g) Iron (mg/100g) Zinc (mg/100g)
——–
Daddies 3.81+0.11 18.72±0.38 * * 20.23±0.16 * * * *

* Full data set is available at the FoodLAND ZENODO community

Noodles from local varieties: orange fleshed sweet potatoes and biofortified beans partially substituting wheat

Outstanding nutritional property: The noodles are high in protein, fibre and micronutrients. These therefore have the potential to contribute to the alleviation of micronutrient deficiency and non-communicable diseases associated with overnutrition.

Nutritional properties of the noodles for which formulation biofortified beans and orange-fleshed sweet potatoes were used to substitute 27% of wheat. Orange-fleshed sweet potatoes were obtained locally in Kamuli district, and the biofortified beans from the National Crop Science Research Institute, Uganda.

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Food item Moisture(%) Ash  (%) Dietary fibre (%) Fat (%) Protein(%) Carbohidrates (%) β carotene (mg/100g) Iron (mg/100g) Zinc (mg/100g)
——–
Control noodles * * 0.52 ± 0.010 * * * 0.04 ± 0.23 * *
——–
Enhanced noodles * * 11.77 ± 0.67 * * * 0.54 ± 0.01 * *

* Full data set is available at the FoodLAND ZENODO community

Quinoa-based snacks (mandazi) for children

Outstanding nutritional property: Consumption of 40g of Quinoa meets a significant proportion of the recommended daily allowances (RDA) for vitamins, minerals, and essential amino acids. Therefore, nutrient-rich snack from quinoa can improve the nutritional status of preschool children in Kenya, where poor dietary habits diet.

Nutritional properties of the mandazi formulated using quinoa-wheat composite flour (quinoa at 70%).

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Food item Moisture (%) Fibre (%) Ash (%) Protein (%) Fat (%) Carbohidrates (%) Energy (Kcal/100g)
——–
Quinoa flour 5.32 * * * * * *
——–
Quinoa Mandazi 15.1 * * * * * *

* Full data set is available at the FoodLAND ZENODO community

Quinoa-based therapeutic food (porridge) for children

Outstanding nutritional property: The quinoa-enriched porridge flour contributes to improve nutritional status of preschool children in Kenya. This will contribute to solving the most common nutritional challenges in children of low-quality undiversified diets.

Nutritional properties of the quinoa-based porridge flour formulated from a mix of quinoa and maize flour at a 75-25% ratio, respectively.

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Food item Moisture (%) Protein (g/100g) Fat (g/100g) Carbohydrate (g/100g) Fibre (g/100g) Calcium (g/100g) Iron (g/100g) Zinc (g/100g)
——–
Quinoa * 13 * * * * * *
——–
Maize * 8 * * * * * *
——–
Quinoa-maize flour * 12 * * * * * *

* Full data set is available at the FoodLAND ZENODO community

Secondary fish products: snacks, fingers, nuggets, balls, cakes, crackers, and burgers

Outstanding nutritional property: convenient and nutritious secondary-processed products. Shelf stability for fish.

These products were developed from farmed fish species of Tilapia, Barbus, Catfish and Labeo sp by the research team from NARO, at the Kajjansi / Masaka Food Hub. The processing technologies used to develop the products included deep frying (battered & breaded products – fish balls, nuggets and crackers) and extrusion – fish bone-maize snacks.

Nutritional properties of the different food products produced from fish.

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Food item Crude protein (%) Crude fat (%) Dry matter content(%) Ash (%)
——–
Soft smoked fish fillets 79.4±0.2 * * *
——–
Fish snacks (extruded) 11.9±0.1 * * *
——–
Fish fingers 36.6±0.2 * * *
——–
Fish nuggets 15.3±0.8 * * *
——–
Fish balls 14.3±0.2 * * *
——–
Fish cakes 20.2±0.2 * * *
——–
Fish crackers 14.9±0.4 * * *
——–
Fish burgers 17.2±0.4 * * *

* Full data set is available at the FoodLAND ZENODO community

COMPLEMENTARY MATERIAL

Along with the technological innovations already described, FoodLAND has produced more general protocols for food characterization and conducted complementary intervention studies. The intervention studies validate the efficacy of specifically developed food products in improving the nutritional and health status of vulnerable groups, such as children aged two-six years, and in stabilizing the blood sugar levels of adults with Diabetes Type II.

Additionally, FoodLAND has carried out a comprehensive study on primary producers’ and both urban and rural consumers’ preferences through desk research, extensive surveys, and economic experiments (learn more in the Scientific research section). The main outputs of this research are offered below, together with a series of nutritional recommendations and policy briefs derived from the study to tackle the gaps and needs identified. Besides, FoodLAND wants to share the knowledge acquired regarding Food Hubs’ implementation and agreement, thus offering the following guideline/toolkit for creating/establishing new Food Hubs (multi-actor centres of innovation) and networking.

Below you can find all these materials. By clicking on any of them, you will access the full document FoodLAND has prepared for sharing and disseminating knowledge.

Description of the FoodLAND Open Platform for exchange and sharing of research methods and results (D4.14) FOR REVISION

 

Reports on consumers’ food behaviours and on dietary diversity and associated factors (D2.4)

 

Productive and behavioural profiles of smallholder farmers linked to socioeconomic and demographic factors (D3.6)

 

Inception report on the consumers’ socio-economic and dietary conditions and on first experimental results (D2.3)

 

Inception report on the socio-economic, demographic, and technological characteristics of each relevant supply chain and location, and on first experimental results (D3.3)

 

Report on the intervention study about the efficacy of quinoa-based products targeting two-to-six-year-old children

 

Report on the intervention study about the efficacy of a fruit juice product targeting adults living with diabetes

 

Nutritional recommendations

 

Policy recommendations

 

Tool kit for Food Hub implementation and agreement on decision-making processes and operational rules

 

Protocol on the characterization of new raw materials, ingredients and food materials and labelling