Unga Nutritious (Patent No KE 892) Now Available in a Shopping Center Near You



We are proud to inform the general public that our product Unga Nutritious is currently available in the Eldoret Market at Khetia Supermarket and Tulin Supermarket together with Munyaka and Langas Markets. Hurry and visit these stores while stock last to enjoy a sumptuous meal of our Unga Nutritious.

Unga Nutritious which is an Innovation of Professor Violet Mugalavai under University of Eldoret is an extruded instant food to food fortified flour for making thin porridge (uji pap!) and thick porridge (ugali pap!). Instant fortified porridge flours are fully extruded and therefore cooked instant cereal products formulated with whole grain cereals including maize, sorghum, finger millet, or blends which are nutritionally enhanced by addition of locally sourced micronutrient-rich plant-based ingredients, including: Amaranthus L. (Grain Amaranth), Ipomoea batatas L. (Orange Fleshed Sweet Potato-OFSP), Cucubita pepo. (Orange Flesh Pumpkin-OFP), Adansonia digitata (Baobab), Moringa oleifera (Moringa), Eriobotrya japonica (Loquat Japanese Plum), Vigna radiata (Green Gram or Mung Bean) and Daucus carota (Carrot). Examples provided in this document reflect formulations generated with whole grain maize and sorghum and select micronutrient-rich plant-based fortificants, referred to as Food-to-Food Fortificants (FtFF).

These products are suitable for normal daily consumption or as a supplementary food for children (age 2 years and above) and adults of all ages. A serving of this product (50 g flour) as prepared into porridge is designed to provide a minimum of 15% of the Nutrient Reference Value (NRV) for iron, zinc and vitamin A and may include a vitamin/mineral premix to normalize these levels and cover overages that may be required due to short fall micronutrient loss (i.e., provitamin A carotenoids) through processing and storage. Micronutrient-rich plant materials and whole grain cereals are blended and cooked by extrusion and dried prior to packaging for retail distribution. The pre-cooked flour is reconstituted by addition of boiling water in 1:3 to 1:6 mass by mass ratios of solid to liquid to make thick and thin porridges.

This product was developed through collaborative research efforts within the scope of the USAID Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling. The products have been extensively tested for nutritional content, stability, sensory and consumer acceptability and it is highly acceptable. The product is KEBS certified and ready for market listing and the University is looking for sustainable partners who can take up the product for mass production and distribution. The possible markets include health care institution, hospitality industry, schools, retail outlets, Kenya Defense Forces, Vulnerable populations, and others.


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