Monday, January 03, 2011

Pineapple Flour and AJFAND: African Journal of Food, Agriculture, Nutrition and Development

I've been in the kitchen today experimenting with some pineapple flour from the Food Research Institute in Ghana (part of the Council for Scientific and Industrial Research), a potential culinary innovation being tested. It's made from dried pineapple chaff that would normally be discarded as waste. Katie wrote about it last summer when we had some experimental cake and cookies ("biscuits") at Barbara Baeta's house. I just took out of the oven some citrus-ginger-pineapple-carrot bread I dreamed up. I must say it smells great! We'll taste it tonight and I'll let you know how it turned out, including the recipe if it's a keeper. I also have some more ideas for the flour I'll be sharing in upcoming posts.
However, for some time I've been meaning to plug the multidisciplinary peer-reviewed journal  AJFAND: the African Journal of Food, Agriculture, Nutrition and Development.

The title pretty much describes this wonderful resource.  Since 2001 it has been published in Nairobi, Kenya by the Rural Outreach Program. As long as I have been aware of it, Prof. Ruth Oniang’o has been the editor. I see on the current editorial page that she recently has been elected to succeed the late Dr. Norman Borlag as Chair of Sasakawa Africa Association (SAA) and the Sasakawa Africa Fund for Extension Education. I wish her well in her new post, and congratulate the journal for its history of excellence.


anthia-ofo said...

That looks good - but pineapple flour made from chaff? Is it edible?

sandhiya said...

Great thoughts you got there, believe I may possibly try just some of it throughout my daily life

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