The University of Guyana (UG), in collaboration with Banks DIH Ltd., has been making progress in baking bread with 25 percent less wheaten flour, according to Head of UG’s Institute of Research, Innovation and Entrepreneurship Patsy Francis.
She said tests were carried out using cassava flour and sweet potato flour and so far there is a preference for the latter.
Professor Francis said the Office of the President and the National Agricultural Research and Extension Institute (NAREI) are also engaged in the project, and a Caribbean conference on the use of other flours is scheduled to be held in Guyana early next year… Read More At: https://demerarawaves.com/2022/11/22/university-of-guyana-working-on-project-to-reduce-wheaten-flour-in-bread/