Guardian ( Trinidad and Tobago )
26 June 2022 ( Page 6 )
Now UWI to make pumpkin and banana flour
By Geisha Kowlessar-Alonzo
Amid the recent price increases in wheat flour, the University of the
West Indies, St Augustine will be offering pumpkin and green banana
flour as alternatives from September.
Products can be sourced at the University’s Field Station and on
UWI’s campus, researcher Dr Wendy-Ann Isaac from the Department
of Food Production at the Faculty of Food and Agriculture said.
And while prices are yet to be determined, Isaac told the Sunday
Business Guardian that it could be cheaper in the long term.
“Given the high cost to produce the flour, it will not be. There is a
high cost in labour; to cut up produce, then an additional cost in
drying and then milling. In the long term, prices may be lowered.
There is also a high cost for the equipment for drying.”
The price of flour on the local market continues to soar and a day
after the National Flour Mills passed on a 28 per cent price increase
to consumers of its flour products, Nutrimix Flour Mills also
announced it would increase the price of its flour products.
The ongoing war between Russia and Ukraine, severe weather
conditions in several grain and wheat-producing countries, and the
decision by some of the world’s largest wheat-producing nations to
curtail their exports have contributed to price escalations on the
international markets that have adversely affect all countries, the
companies cited.
But now with expected availability of the pumpkin and green banana
flour from UWI, consumers will have a greater choice as there are
already several alternatives on market including plantains.
In detailing the specifics of the pumpkin and green banana flour
Isaac explained that both are marketed as gluten-free and paleo flour
substitutes for wheat flour.
Paleo-friendly foods include meat, fish, eggs, seeds, nuts, fruits and
veggies, along with healthy fats and oils.
She also noted that pumpkin flour is rich in dietary fibre, 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.
Additionally, it helps prevent skin diseases and vision disorders as
pumpkins are also a good source of carotenoids, mineral salts,
vitamins and other bio-active substances, Isaac said.
She noted that flour made from pumpkin has a longer shelf-life and
could be used over a longer period due to its flavour, sweetness and
high carotenoid content.
Studies also shown that bread made from wheat flour supplemented
by pumpkin flour had good nutritional value and sensory
characteristics, Isaac added.
She also noted that green banana is also rich in fibre and is a
nutrient-dense alternative to wheat and refined flours.
“It is loaded with resistant starch, which is excellent for diabetics
and pre-biotic fibre that promotes digestion and enhances gut
bacteria,” Isaac said.
On the process of making these types of flour she explained that
pumpkins and green bananas are first washed, skins are peeled, cut
into thin slices, dried (in freeze dryer or dehydrator) and finally
milled to reveal, silky and light flour textures.
Moreso, no component of the pumpkin is wasted.
For instance, seeds are treated and stored in the seed bank which was
launched in April this year by UWI aimed at strengthening the T&T’s
food security initiatives.
Skins go to compost production and the flesh of the various pumpkin
varieties are either freeze dried or dehydrated, Isaac further
explained, adding that they have been evaluated for physiochemical
attributes. She said the department is currently in the process of
conducting tests on the functional properties to compare them with
commercial wheat flour.
What prompted this research into pumpkin flour? This initiated
started in 2015 in collaboration of Dr Saheeda Mujjafar from the
Faculty of Engineering, some preliminary investigations into the
production of freeze-dried pumpkins were examined, Isaac said She
said the project looked at different varieties of pumpkins grown
under various fertiliser regimes (manure, fertiliser, organic
amendments and no fertiliser) also taking into consideration the
quality of pumpkins produced.
The green banana flour, Isaac said, is part of another project, with
Growise Freshfarm–an agro-processing company with the sole
mission of providing pesticide free produce.
According to its website the purpose of this project is to assist the
Government to establishment of a thriving banana industry with
low-cost disease-free planting materials to cut down on low-quality
imports from the Dominican Republic, Suriname, St Vincent, St Lucia
and Grenada.
Additionally, is hoped that the local banana industry will make a dent
in the huge import bill of fresh fruit in T&T, Growise Freshfarm
added.
And more than just making bread from pumpkin and green banana
flour, Isaac said there are a host of value-added products that can
also be derived.
But given the challenges facing the country for the importation of
wheat , why are these items now being derived from UWI? According
to Isaac, Government has an important role to play as getting into
flour production calls for investment in commercial type equipment
powered by generators or alternative energy.
“This will be necessary to increase supply, making alternative flour
available for the population.
Large warehouses will have to be used to house these equipment and
a specialised labour force,” she explained.
Farmers, she added, will also have to be contracted to produce the
commodities on a large scale in an arrangement similar to the
poultry industry in Trinidad.
And on strengthening the country’s food security efforts, Isaac
outlined that the Faculty of Food and Agriculture has been
conducting research over the past two decades in the production of
flour from cassava, sweet potato, yam and even breadfruit.
This work was spearheaded by Dr Lynda Wickham who is now retired.
According to Isaac, Wickham has taught several courses on
commodity utilisation and has been advocating for these alternative
flours in food security for the region for a very long time.
Additionally, she was instrumental in developing an MSc in value
addition for food and nutrition security in the department.
In paying tribute to Wickham’s efforts Isaac said, “Even in her
retirement Dr Wickham has been steadfastly conducting research at
her home in St Augustine on various yam cultivars and exploring
various value-added items.”
Photo - UWI St Augustine