MAIZE GERM AND BRAN AS RAW MATERIALS FOR

MAIZE GERM AND BRAN AS RAW MATERIALS FOR HIGH FIBER VALUE ADDED BAKERY AND CONFECTIONERY PRODUCTS PUBLIC – PRIVATE PARTNERSHIPS IN RESEARCH AND INNOVATION IN FOOD PROCESSING AND BEVERAGES

Introduction The main processing method used for maize is huller milling which results in large amounts of germ-bran mixture. Maize germ-bran is mainly used for animal-fed products, yet this can be used to contribute to improvement of various confectionery, bakery products, and juices in terms of fibre and nutrition content.

SPECIFIC OBJECTIVES To identify the common bakery and confectionery products, their ingredients and preparation methods. To develop various bakery ( high fiber bread) and confectionery products (cookies, cakes and snacks, bran sticks) using maize germ and bran as ingredients; To carry out the nutrition analysis of the maize germ and bran value added products to ascertain the nutritional value To determine the sensory acceptability of the various developed products To develop strategies for strengthening local capacity of local bakery and confectionery

ANTICIPATED OUTPUTS AND OUTCOMES Four acceptable maize bran and germ incorporated value added products developed. Guidelines for incorporation of maize bran and germ in bakery and confectionery products One manual of quality control protocols for value added product developed.

Three local factories/industries sensitized on the use of maize bran and germ as ingredient and are incorporating it in their confectionery and baked products. One policy brief to inform on the nutrition implication of fiber on health in relation with incorporation of bran in bakery and confectionery products. One Masters and one undergraduate student supported by the project complete their studies.

At least two publications in scientific peer reviewed journal At least two products certified by the Uganda national bureau of standards One newspaper article for creating public awareness on the health benefits of maize bran and germ and their contribution to value addition.

UTILIZATION AND DISSEMINATION OF FINDNGS Practical demonstration of utilization of germ and bran will be demonstrated during a dissemination workshop. Pamphlets giving the summaries of incorporation of maize and germ in baked products University website for information regarding the use of bran and germ as a raw material for bakery products to both the internal (within the institution) and the public

CAPACITY BUILDING One Masters student ( Food science and Technology) Bsc Student ( Food science and Technology) Training of the bakery and confectionery personnel the incorporation of maize germ and bran and their marketing will be undertaken. The identified stakeholders/ entrepreneurs

GENDER, ETHICS AND SUSTAINABILITY The gender dimension of this project lies in that most of the bakery and confectionery ent Maize millers producing maize bran and germ are increasing.

Collaboration The proposed research will use materials which have been considered to be of low human value and are dominating animal feed sector. Collaborations Makerere University Maganjo Grain Millers Agro-ways (U) Limited Jovay school of Cookery

THANK YOU FOR LISTENING Prof Muyanja Dr. Ivan Mukisa Mr. Awath Abula Ms. Jolly Gonahasa Mr. Alex Sejjuta Ms. Patricia Namutebi