Innovation – Open view page
General information
| Innovation ID | 257 |
| Version ID | 196 |
| Innovation Title | Recipes for healthy snacks and other plantain-based food products |
| Innovation description | Recipes for the formulation of healthy snacks and other plantain-based food products that could be acceptable by consumers have been tested. The use of plantain flour as alternative to wheat flour and the addition of other ingredients, as groundnut and cinnamon, improved the nutritional contents of the products. For their characteristics these products may not only be consumed by children and youths but even by people with special dietary needs. |
| Reporting Staff | Bussie Maziya-dixon (IITA), Emmanuel Alamu (IITA) |
| Year (Reporting) | 2019 |
| Reporting status | Approved |
| Innovation Type | Production systems and Management practices |
Stage reached
| Stage of Innovation | Stage 1: discovery/proof of concept |
| Year (Stage) | 2019 |
| Stage Description | Recipes for the formulation of snacks and other plantain-based food products that could be acceptable by consumers have been tested. |
| Has a lead organization | no |
| Lead Organization | No lead organization |
| Top 5 contributors | International Institute of Tropical Agriculture; Federal University of Agriculture, Abeokuta |
Contributions and mapping
| All partners | Federal University of Agriculture, Abeokuta-Academic Institutions (universities, colleges, etc.); International Institute of Tropical Agriculture-CGIAR Center/Program (Center) |
| Main CRP | CGIAR Research Program on Roots, Tubers and Bananas |
| Flagship project | FP4-Nutritious RTB food and added value through postharvest intervention |
| Cluster | CC4.1-Demand-led approaches to drive postharvest innovation and nutrition improvements |
| Other CRPs-Flagships-Clusters |
Scope
| Geographic scope | National |
| Regions | |
| Countries | Nigeria |
Targeted outcomes
| Main Sub-IDO | Optimized consumption of diverse nutrient rich foods |
| Other Sub-IDO | Diversified enterprise opportunities |
| Other Sub-IDO |
Evidences
| Evidences | "M. Adegunwa, Joshua Oyekanmi Oloyede, Lukmon Adebanjo, Emmanuel Alamu. (7/7/2019). Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour. Cogent Food and Agriculture, 5 (1), pp. 1-17.""M. Adegunwa, Basirat Bamidele, Emmanuel Alamu, Lukmon Adebanjo. (16/8/2019). Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L. ) and cinnamon (Cinnamomum Venum). Journal of Culinary Science and Technology, 11, pp. 1-15.""Ebenezer Adelekan, M. Adegunwa, Adebowale Akande, Henri Bakare, Emmanuel Alamu. (6/5/2019). Quality evaluation of snack produced from black pepper (Piper nigrum L. ), plantain (Musa paradisiaca L. ) and tigernut (Cyperus esculentus L. ) flour blends. Cogent Food and Agriculture, 5, pp. 2-14." |
Linked Elements
| Milestones |
| Outcome Impact Case |
| Policy |