This project aims to utilize maize bran and germ, byproducts of maize milling, to develop high-fiber baked and confectionery products such as muffins, bread, and cookies. Maize bran and germ are rich in fiber, essential oils, vitamins, and proteins, offering significant nutritional and health benefits. The project targets health-conscious consumers and seeks to address the current dominance of low-fiber, highly refined flours in Uganda’s bakery and confectionery market.

The initiative leverages the abundant availability of maize bran and germ, which are typically used as animal feed, to create value-added human food products. Collaborating with private partners like Maganjo Grain Millers, Agro Ways (U) Limited, and JOVAY School of Cookery, the project integrates these byproducts into bakery and confectionery enterprises, providing affordable, nutritious options for consumers.

The primary beneficiaries include maize millers, who will add value to their byproducts, bakery enterprises producing healthier foods, and consumers gaining access to high-fiber products. Maize, Uganda’s most important cereal crop supports 86% of agricultural households, producing substantial amounts of bran and germ as byproducts. By repurposing these into human food, the project addresses consumer demand for healthier options, promotes sustainable use of resources, and enhances the nutritional value of baked goods.

For more details on this project, contact Prof. Charles Muyanja on email: ckmuyanja@caes.mak.ac.ug