UWI for making pumpkin and banana flour

Amid a rise in the price of wheat flour, the University of the West Indies, St Augustine campus in Trinidad and Tobago will offer pumpkin and green banana flour as alternatives starting in September. of this year.

Dr. Wendy-Ann Isaac from the Department of Food Production at the Faculty of Food and Agriculture noted that these products can be found at the University Field Station and on the UWI campus.

Although they haven’t set a price yet, Isaac told the Sunday Business Guardian that it may be more affordable in the long run.

“Given the high cost of producing flour, this will not be the case. There is a high labor cost; to cut the products, then an additional cost of drying and then grinding. In the long term, prices can be lowered. There is also a high cost for drying equipment.

The price of flour is increasing in the market since National Flour Mills announced a 28% price increase on its flour products, Nutrimix Flour Mills also announced that it will increase the price of its flour products .

Many contributing factors have a ripple effect not only on food, but also on other essentials. The ongoing war between Russia and Ukraine, harsh weather conditions in several grain and wheat producing countries and the decision by some of the world’s largest wheat producing countries to reduce their exports have contributed to the increase flour prices on international markets. which have had a negative impact on all countries, the companies cited.

UWI’s idea of ​​creating the green pumpkin and banana flour alternative has added to the various flour choices, which will eventually make the pricing system more flexible, which will lead distributors to have competitive prices. to win consumer choice.

Issac provided a detailed explanation of the specifics of Isaac’s pumpkin and green banana flour that are marketed as gluten-free and paleo flour substitutes for wheat flour.

Paleo-friendly foods include meat, fish, eggs, seeds, nuts, fruits, and vegetables, as well as healthy fats and oils.

She also added that pumpkin flour is rich in dietary fiber, reduces the risk of coronary heart disease as well as certain cancers, and also plays an important role in the prevention and treatment of diabetes and obesity hence a choice favorable for consumers who take their health seriously.

Pumpkin flour also helps prevent skin diseases and impaired vision, as pumpkins are also a good source of carotenoids, mineral salts, vitamins and other bioactive substances, Isaac noted.

She explained that flour made from pumpkin has a longer shelf life and can be used for a longer period of time due to its flavor, sweetness and high carotenoid content.

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