Grain Processing IV

Lead Organization:

Institut National de la Recherche Agronomique du Niger

Partner Organizations:

Purdue University

Community of Practice:

West Africa

Duration:

11/2014—11/2018

Overview:

Sorghum and pearl millet are major staples for smallholder farm families in West Africa where malnutrition is common. Local cereal fortification with indigenous legumes (cowpea, groundnut, Bambara groundnut), which are generally richer in protein, minerals and vitamins (e.g., iron, zinc, vitamins A and D), can be a means to remediate micronutrient deficiencies in common diets. This project builds on previous work conducted by the team in cooperation with rural and urban processing units owned by women.This project strengthens local cereal and legume processing and diversify uses of local grains. Furthermore, outcomes will contribute to improved local value chain development, income generation for women, and a reduction of malnutrition. By combining diverse cereals and legumes in the processing, this project indirectly promotes legume integration in cereal-based systems and this contributes to agroecological intensification, a priority area of CCRP. Value chain development is expected to lead to income generation opportunities, especially for women both in rural and urban areas. By considering micro- and macro-nutrient content of processed products, the project can be considered as nutrition-informed and contributing to reduction of malnutrition.

Grant Aims:

Identify legumes (cowpea, peanut, bambara nut) and cereal (sorghum and millet) breeding lines from diverse environments for better food making attributes and nutritional benefits.Develop cost effective and innovative technologies that take into account attributes of chosen grain varieties for making quality and nutritious processed cereal (sorghum and/or millet) and legume (cowpea, peanut, or bambara nut) based foods in Niger and Burkina Faso.Use grain processor incubation sub-centers at rural and urban levels to test and optimize processing equipment, and to make cereal (sorghum and/or millet) and legume (cowpea, peanut, or bambara nut) based mixtured foods, and for testing product acceptability and market potential to benefit local communities in Niger and Burkina Faso.