Sorghum and millet are the key ingredients to many West African staple dishes. While these foods are an important source of nutrition for individuals of all ages and backgrounds, they are often prepared using traditional methods that are labor-intensive and require multiple hours of preparation, a responsibility that typically falls to the women of the household. With increasing urbanization and disposable income, as well as a deeper understanding and desire for nutritionally balanced diets, consumer demand for these ready-made products is rising.
The project collaborates with urban and rural businesses, cooperatives and entrepreneurs to develop high-quality agglomerated products such as couscous and innovative composite flours that can be transformed into multiple products such as porridges and biscuits. These products are labeled, packaged, and targeted at consumers as ready-to-prepare and nutritious alternatives to traditional products. In addition to evaluating preferences for food product type and processing method, testing has also been conducted around the fortification of grain-based products with locally available, highly nutritious ingredients such as moringa and baobab with encouraging results.
This project and research was funded by the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet, known as the Sorghum and Millet Innovation Lab (SMIL). This lab is funded by USAID and managed at Kansas State University.
Bruce Hamaker Cheikh N'Diaye
Mario Ferruzzi Moustapha Moussa
Fallou Sarr Djibril Traore
Kansas State University
Niger - Institut National de la Recherche Agronomique du Niger (INRAN), Université de Tillabéri
Senegal - Centre National de Recherche Agronomique (CNRA), Institut de Téchnologie Alimentaire (ITA), Institut Sénégalais de Recherches Agricoles (ISRA), Université Cheikh Anta Diop (UCAD), Université de Thiès
Institut National de la Recherche Agronomique du Niger (INRAN)
Institut Sénégalais de Recherches Agricoles du Senegal (ISRA)