Report on Food security and sustainable development : development of xanthan gum technology for enhancing food security in West Africa

Abstract

Xanthan gum derives from biotechnology process employing microorganisms, to degrade carbohydrates to generate new products. It is considered as a strategic product in the agro-industrial development in industrialized countries. The technologies are scalable, economical and generally environmentally friendly. This paper indicated that essential properties of Xg achieved during the research process should target two final applications which are: the baking of tropical flours and; the use of a greater number of improved varieties of maize, sorghum and millet which, though high-yield varieties, are rejected by plant breeders because they are not suitable for traditional food preparations. The paper also stressed that the technological process should be cost-effective. The present third report in the series is a continuation of the above two papers and a step forward in the field of efforts to processing and promoting local foods to replace imported ones. The paper is based on the results of the ECA/ITA/JAPAN Xanthan gum project, the objective of which was to explore at laboratory level whether the technological process of production of Xanthan gum is feasible in the African economic, industrial and technical skill mix environment.