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Collaborating
Scientists:
U.S.:
Gebisa Ejeta, Purdue University, Dept. of Agronomy, West
Lafayette, IN 47907, USA
John Sanders, Purdue University, Dept. of Economics, West
Lafayette, IN 47907, USA
Lloyd Rooney, Texas A&M University, Dept. of Soil and Crop
Sciences, College Station, 77843, USA
David Holding, University of Nebraska-Lincoln, Lincoln, NE
68583
Brian Larkins, University of Arizona, School of Plant
Sciences, Tucson, AZ 85721, USA
Senegal:
Ababacar N'Doye, Institutde TechnologieAlimentaire, BP 2765,
Dakar, Senegal
Niger:
Saley Kaka, INRAN, BP 429, Niamey, Niger
Moustapha Moussa Maga, INRAN, BP 429, Niamay, Niger
Issoufou Kapran, INRAN, BP 429, Niamey, Niger
Ouendeba Botorou, Niamey, Niger
Nigeria:
lro Nkama, University of Maiduguri, PO Box 1069, Maiduguri,
Nigeria
Burkina Faso:
Boniface Bougouma, IRSAT, BP 7047, Ouagadougou, Burkina Faso
Mali:
Djibril Drame, IER, Bamako, Mali
Yara Koureissi, IER, Bamako, Mali
Summary:
The principal goal
of this project is to expand markets in West Africa for
sorghum and millet through working with NARS
scientists/technologists on processing of the grains to
competitive products or through more fundamental studies on
how to improve the grain properties in a way that would
expand usage. For the first, we are working on a variety of
projects in five West African countries (Senegal, Mali,
Burkina Faso, Niger and Nigeria) on improving different
aspects of processing and building relationships with
entrepreneurs or processor associations. In Niger at the
INRAN processing lab, the project has formed the basis for a
well functioning incubation center where currently 10
women's associations have been trained and use the facility
to sell high quality flour and agglomerated products
(couscous, degue, boullet) into the marketplace. A suitable
market has developed for these products such that a local
funding group has lent -$60,000 to one of the groups to
build a mechanized processing facility, and as well is
funding a fabricator in Maradi (2nd city in Niger) to make
equipment pieces for the enterprise. In
Mali, with funding
through the USAID/Mali Production-Marketing project, we are
mechanizing six enterprises in the Mopti/Gao region and are
setting up a technology-based incubation center at IER-LTA/Sotuba
to work with Bamako area entrepreneurs. We continue work
with A. N'Doye, Director General at Institut de Technologie
Alimentaire in Dakar, to assist in development of a new,
more cost efficient mechanized couscous process and with
baking trials of our "bread-like" sorghum for high
incorporation sorghum-wheat composite flours. This comes
from previous recent studies at Purdue showing that
non-wheat storage proteins of maize and sorghum can be made
to function as wheat gluten. A doctoral student will be
supported at Universite Cheikh Anta in Dakar to work
additionally in this area. In Burkina Faso, B. Bougouma,
food scientist at IRSAT, is being assisted to bring new and
simple technologies to the Dolo beer processors, which holds
a sizable market for sorghum. At University of Maiduguri, in
collaboration with Prof. lro Nkama, the project supports a
Malien student, Mohamed Diarra, in his doctoral studies.
Objectives:
Further develop,
refine, and transfer technologies to appropriate West
African NARS food technology laboratories to make high
quality sorghum and millet processed foods (e.g.,
pregelatinized "instant" sorghum, agglomerated products, and
millet flours for thin and thick porridges),
Through the project
funded by the Mali USAID mission, work to create a
successful incubation center at IER-LTA/Sotuba to assist
Bamako area entrepreneurs with new processing technologies
to expand the sorghum and millet product markets; and
continue to work with the current six, and possibly more,
millet and/or sorghum processing enterprises in the Mopti
and Gao regions of north-central Mali,
Facilitate work
towards the optimization of products and processes through a
partnership approach between West African NARS food
technologists and entrepreneurs,
Continue
collaborative work on nutritionally-enhanced sorghum lines
developed at Purdue to improve grain quality,
In collaboration
with Institut de Technologie Alimentaire in Dakar and with
G. Ejeta, continue work towards the goal of enhancing
wheat-like properties of sorghum grains for high
incorporation ofsorghum (high digestibility/high lysine
mutant lines) into baked products (mainly bread),
Train two West
African scientists to the Ph.D. level (Malian, Mohamed
Diarra at University of Maiduguri, Nigeria under advisement
of Prof. Iro Nkama and B. Hamaker; and Aminata Diatta at
Universite Cheikh Anta DIOP, Dakar, Senegal) and two to the
M.S. level (Cholewinski at Purdue and M. Goodall at Purdue,
with partial funding from INTSORMIL). |
