Trends and Opportunities in the Production of Staple Food crops in Kenya
In April 2013, KIRDI held a national conference with the theme “Trends and opportunities in the production, processing and consumption of staple food crops in Kenya.” The objective of this conference was to communicate the findings of a two-year research project (June 2011 – June 2013) to academic peers, industrialists, policy-makers and regulatory officials. The aim of the project was to investigate the potential of utilizing sorghum and cassava to make gluten-free bread (i.e. bread from non-wheat flours).
Figure 1: Gluten-free bread made from sorghum flour and cassava starch.
Figure 2: Effect of sorghum variety on crumb hardness of gluten-free bread made from sorghum and cassava
The project and conference were supported by Bundesministerium für Bildung und Forschung / Federal German Ministry of Education and Research (BMBF, Germany) and Ministry of Industrialization and Enterprise Development, Kenya. The principle investigator from KIRDI was Dr.-Ing. Calvin Onyango from the Food Technology Division. His counterpart from Germany was Professor Dr. Meinolf G. Lindhauer from the Department of Safety and Quality of Cereals at Max Rubner-Institut (MRI, Detmold, Germany).
The results of the project and other presentations made at the conference have been published in the book “Trends and opportunities in the production, processing and consumption of staple food crops in Kenya”, by TUDpress Verlag der Wissenschaften GmbH, Dresden Germany; ISBN 978-3-944331-17-1. Copies of the book can be requested for from Dr.-Ing. Calvin Onyango. An electronic copy of the book will soon be uploaded on this webpage.