Member profile
Ms. Sheilla Sibanda
Organization:
Chinhoyi university of Technology
Country:
Zimbabwe
Field(s) of expertise:
I am working on:
Completion of BSc Food Science and Technology
Ms. Sheilla Sibanda
I have embarked on 2 projects that sought to utilise underutilized legumes locally available in the sub sahara. One of the projects involved the incorporation of cowpea flour in the production of chicken sausage. I had in mind the incidence of malnutrition of children due to lack of protein adequate for diet as recommended by WHO. Children often suffer from kwashiorkor amongst other malnutrition diseases thus development of such products is was Paramount to the provision of a balanced diet.
The 2nd project was on a low fat diet to cater for diseases such as hypertension,obesity patients. I used fish in the production of burger patties. Fish being lean meat is suitable for the health and protein availability needed by the body. Although highly perishable the product didnt do well in microbial quality.