(Trinidad Guardian) Amid the recent price increases in wheat flour, the University of the West Indies, St Augustine will be offering pumpkin and green banana flour as alternatives from September.
Products can be sourced at the University’s Field Station and on UWI’s campus, researcher Dr Wendy-Ann Isaac from the Department of Food Production at the Faculty of Food and Agriculture said.
And while prices are yet to be determined, Isaac told the Sunday Business Guardian that it could be cheaper in the long term.
“Given the high cost to produce the flour, it will not be. There is a high cost in labour; to cut up produce, then an additional cost in drying and then milling. In the long term, prices may be lowered. There is also a high cost for the equipment for drying.”
The price of flour on the local market continues to soar and a day after the National Flour Mills passed on a 28 per cent price increase to consumers of its flour products, Nutrimix Flour Mills also announced it would increase the price of its flour products.
The ongoing war between Russia and Ukraine, severe weather conditions in several grain and wheat-producing countries, and the decision by some of the world’s largest wheat-producing nations to curtail their exports have contributed to price escalations on the international markets that have adversely affect all countries, the companies cited.
But now with expected availability of the pumpkin and green banana flour from UWI, consumers will have a greater choice as there are already several alternatives on market including plantains.
In detailing the specifics of the pumpkin and green banana flour Isaac explained that both are marketed as gluten-free and paleo flour substitutes for wheat flour.
Paleo-friendly foods include meat, fish, eggs, seeds, nuts, fruits and veggies, along with healthy fats and oils.
She also noted that pumpkin flour is rich in dietary fibre, reduces the risk of coronary heart disease as well as certain cancers and also plays an important role in the prevention and treatment of diabetes and obesity.
Additionally, it helps prevent skin diseases and vision disorders as pumpkins are also a good source of carotenoids, mineral salts, vitamins and other bio-active substances, Isaac said.
She noted that flour made from pumpkin has a longer shelf-life and could be used over a longer period due to its flavour, sweetness and high carotenoid content.
