Developing new bean products in Kenya, Uganda and Rwanda through private sector collaborations

Abstract

One of the initiatives targeted “dry” precooked beans and the other “wet” precooked beans. The “dry” precooked bean is dehydrated after processing but retains the main character of the dry beans (colour, storage under normal room temperatures but can be cooked within 10-15 mins to make a meal (trading under Sisi products). New processing methods available to the private sector can be harnessed to enhance the nutritional quality, palatability, nutrient digestibility and iron bioavailability of beans. Extrusion is a popular method in food processing that is being promoted for bean-based products development in Uganda.