P.I.B.I.D

PIBID AND THE

EAST AFRICAN HIGHLAND BANANA

PRESENTED BY

ENG KIBUUKA RONALD SSEMPEBWA

Pilot Plant Engineer (PIBID)

BACKGROUND

The Presidential Initiative on Banana Industrial

Development (PIBID) is a pilot project of the government of

the Republic of Uganda On Banana Research.

PIBID’s underlying theory of change is that rural farmers

with access to science-led-processing and value addition

enterprises under patronage of H.E. the President of the

Republic of Uganda will be able to rapidly access profitable

market chains that supply local, regional and international

markets, resulting into increased household incomes.

PROF. REV FLORENCE I.MURANGA

EXECUTIVE DIRECTOR OF

PIBID

1. Banana is a tropical fruit with a pleasant taste, which is widely consumed throughout the world. Bananas have wide acceptance due to their attractive flavor and nutritional value.

2. A remarkable diversity of bananas and plantains (Musa spp) exists in the East Africa Great Lakes plateau with at least 84 locally evolved unique clones (Karamura, 1998).

3. The endemic clones have been collectively termed as the East African highland banana (AAA-EA genome) consisting of both cooking (locally known as ‘matooke’ in Central Uganda) and beer (locally known as ‘mbidde’ in Central Uganda) bananas (INIBAP, 2003; Karamura, 1998).

BANANA (MATOOKE)

THE EAST AFRICAN HIGHLAND BANANAS

Bushenyi a Southern Territory Of Uganda Has Weather and soils

that are Very Conducive For The Health Growth Of Bananas as

seen in the photograph

BANANA HARVESTING

5 TONS ARE HARVESTED PER HECTAR OF LAND

1. Bananas are harvested according to the desired purpose and this brings the maturity period

into play.

2. Bananas for food are harvested between 17 to 21 weeks because they are fully grown in

this range while those for juice will be harvested from 21 weeks and above as they ripen on

wards (Muranga, 2009).

3. Bananas for extrusion purposes are harvested between 9 to 15 weeks because in this

maturity range, the quantity and quality of starch is highest. (Muranga, 2009).

4. Depending on the conditions the East African Highland Banana is exposed to, like

temperature, humidity, physical damage of the skin among others, the ripening process

commences. This is an irreversible process that involves several chemical and physical

changes on the plant. Of interest to this study is the physical change of the starch levels

along the maturity curve. (Muranga, 2009).

MATURITY CHARACTERISTICS

RESEARCH FOR DEVELOMENT &

VALUE ADDITION

This is the founding principle for the PIBID project therefore all persons on the project

will share the obligation of optimising

value addition through their various assignments.

DR JOHN KAWONGOLO A SENIOR RESEACHER AT PIBID, ATTAINED HIS

PhD IN DRYING TECHNOLOGY AT UNIVERSITY OF KASSEL

GERMANY,SPECIFICALLY IN MATOOKE DRYING

STATE OF THE ART RESEARCH

FACILITIES AT PIBID

UNDER THE GUIDANCE OF PROF. MURANGA,PIBID HAS

RESEARCHED ON EVERY ASPECT OF STARCH

PIBID Has Another PhD Student Who Is Researching On Banana

Starch For Pharmaceutical Purposes and another PhD student researching on banana flavors

MICROBIOLOGY & PHYSICAL –

CHEMICAL LABS – TBI BUSHENYI

P.I.B.I.D PILOT PLANT

BUSHENYI - UGANDA

BLOCK A OF THE BANANA

PRIMARY PROCESSING UNITY

The Bananas are harvested, disfigured and peeled manually. Slicing the

bananas into chips is done by experienced women whose slices are

approximately 3mm thickness and not more. This is essential for

uniform drying and also reduces on the drying time.

DRYING TECHNOLOGY

Drying technology reduces moisture content, prevents micro organisms’ growth

transforming matooke into a shelf stable product (Pekke, 2004).

Consequently, Muranga, (1998) developed Raw Tooke Flour (RTF) as a strategy for

minimizing post harvest losses.

RTF contains between 80-85% starch on dry basis, high levels of potassium, neither

fat nor sugar and low tannins making it shelf stable.

With an objective to kick start a pilot industry in banana processing, Prof. Florence I.

Muranga, established benchmark trials in banana value addition through R&D using

a Technical Business Incubator (TBI) in Bushenyi District, Western Uganda.

PROCESSING OF RAW BANANA CHIPS

All our cooking and drying processes use LPG or Biogas and this is where our

produced biogas from the min biogas plant is used as a cost saving measure.

There Is A Difference Between The Instant And And Raw Banana Chips,

Even The Drying Times Differ As Well As The Hardness After Drying

EXHIBITION OF BOTH INSTANT AND RAW BANANA FLOUR

THE BANANA PEELS BECOME RAW MATERIAL FOR

THE BIOGAS PLANT

The peels are shredded and given two weeks to decompose then mixed

with cow dang and feed into the biogas digesters as manure.

The Resultant Biogas From This Mini Processing Plant Is Used In The Pilot

Plant Primary Processing As A Cost Cutting Measure.

To offer farmers technical scientific services, outreach and

researchable & Development opportunities in:

Sustainable banana production

Sustainable and competitive value addition to bananas

Business and product process development

Product quality assurance & safety

Process/Product technology transfer & commercialisation.

THE COMMISIONING OF THE HAMMER MILL FOR BANANA FLOUR

THE OFFICIAL RUNNING OF THE HAMMERMILL

INTERGRITY

Pledging to integrate actively what we

believe, with what we do. Doing the right

things for the right reasons, whether or

not anyone will know.

The raw banana flour from the hammer mill is further utilized for secondary

production purposes besides being sold on the Ugandan market

The President Of The Republic Of Uganda And The First Lady Commission

PIBID Biscuit Line

EXTRUSION COOKING

The behavior of banana flour during extrusion cooking is quite similar to that of

conventional starchy flours (wheat, corn, and rice).

PIBID is practicing extrusion cooking of bananas for both food and feed; both from

starch, banana flour, and flour composited with other raw materials such as vegetables,

fish but the behavior of the extruded product (EXPANSION,TEXTURE,COLOUR

AND WATER CONTENT) suggest need for improvement and further research

into the science of extrusion.

PIBID is determined to improve the quality and acceptability of convenience foods

produced by extrusion cooking of matooke through effective and efficient research.

1. Electrical connections

2. Electrical trouble shooting

1. Operation & Process control

1. Assembly & Disassembly

Screw elements and screw profile configuration

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Tooke Flours Bakery Products

Cakes

Biscuits

Bread

UGANDA GOVERNMENT SCHOOL FEEDING

PROGRAMS WITH TOOKE PRODUCTS

3/17/2015 BMC Presentation 2012 35

THANK YOU