1️⃣ Hydration and Culinary Profile of Improved Common Bean Cultivars
Citation: Hilda Vasanthakaalam, Aurelia Karayire, & Innocent Nyagahungu (2020). Hydration and culinary profile of improved common bean (Phaseolus vulgaris L) cultivars. Rwanda Journal of Agricultural Sciences, 2(1). https://www.ajol.info/index.php/rjeas/article/view/200847,
Linked SDGs:
SDG 2 – Zero Hunger: Promotes improved crop varieties that enhance food security and nutritional quality.
SDG 3 – Good Health and Well-being: Encourages consumption of nutrient-rich beans, supporting better diets.
SDG 12 – Responsible Consumption and Production: Advocates for local, sustainable food systems using improved cultivars.
2️⃣ Nutrient Availability in Biologically Activated Fresh and Aged Finger Millet
Citation: Vasanthakaalam H., Karayire A., Habimana V., & Choi N.H. (2019). Nutrient availability in biologically activated fresh and aged finger millet. Cereal Technology. DOI: 10.23789/1869-2303-2019-4-244
https://abonet.baeckerwelt.de/index.php?uid_issue=1325&uid_title=7&year=...
Linked SDGs:
SDG 2 – Zero Hunger: Enhances micronutrient bioavailability in traditional cereals.
SDG 9 – Industry, Innovation, and Infrastructure: Supports innovation in cereal processing for nutrition improvement.
SDG 13 – Climate Action: Promotes use of resilient, indigenous crops suitable for changing climates.
3️⃣ Stability of Vitamin C and β-Carotene During Processing of Papaya-Guava Fruit Leather
Citation: Vasanthakaalam H., Muhimpundu J., Karayire A., & Matsiko F. (2018). Stability of vitamin C and β-carotene during processing of papaya-guava fruit leather. Carpathian Journal of Food Science & Technology, 10(4).
http://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(4)_2018.pdf
Linked SDGs:
SDG 3 – Good Health and Well-being: Focuses on micronutrient preservation to combat deficiencies.
SDG 9 – Industry, Innovation, and Infrastructure: Encourages local food innovation and value addition.
SDG 12 – Responsible Consumption and Production: Promotes processing methods that retain nutrients and reduce waste.
4️⃣ Adding Value to Snap Beans
Citation: Vasanthakaalam H. & Karayire A. (2011). Adding value to snap beans. In Katafire M., Ugen M. & Mcharo M. (Eds.), Snap Beans Commodity Value Chain. ASARECA.
https://cgspace.cgiar.org/handle/10568/93198 or https://hdl.handle.net/10568/93198
Linked SDGs:
SDG 1 – No Poverty: Strengthens agricultural value chains, creating rural income opportunities.
SDG 8 – Decent Work and Economic Growth: Promotes agribusiness development and value addition.
SDG 12 – Responsible Consumption and Production: Encourages sustainable post-harvest handling and marketing.
5️⃣ Physico-Chemical Analysis and Sensory Evaluation of Finger Millet-Based Cakes and Cookies
Citation: Nkurunziza J.P., Mukapapa J., Karayire A., Sirimu C., & Vasanthakaalam H. (2016). Physico-chemical analysis and sensory evaluation of finger millet-based cakes and cookies. University of Rwanda–Sweden Programme Annual Review Meeting.
Linked SDGs:
SDG 2 – Zero Hunger: Improves utilization of underused grains for diverse food products.
SDG 9 – Industry, Innovation, and Infrastructure: Supports small-scale food innovation using local crops.
SDG 5 – Gender Equality: (Indirect) Encourages community-based food entrepreneurship, often led by women.
6️⃣ Effect of Malting and Aging on Resistant Starch and Flour Properties of Brown Finger Millet
Citation: Hagenimana T., Irambona T., Dushimiyimana A., Vasanthakaalam H., Karayire A., & Choi N.H. (2017). Effect of malting and aging on resistant starch and flour properties of brown finger millet. Proceedings of the UR International Scientific Conference, Kigali, Rwanda.
Linked SDGs:
SDG 3 – Good Health and Well-being: Supports development of functional foods for better gut health.
SDG 2 – Zero Hunger: Adds value to indigenous grains to enhance food diversity and security.
SDG 12 – Responsible Consumption and Production: Encourages sustainable grain processing practices.
7️⃣ Development of Nutrient Dense Bean-Based Composite Flour for Soup
Citation: Habinshuti P., Bagirishya A., Vasanthakaalam H., Karayire A., Nyagahungu I., Mazur R., & Nakimbugwe D. (2020). Development of nutrient dense bean-based composite flour for soup. Rwanda Journal of Agricultural Sciences, Vol 2, No.1.
DOI:10.13140/RG.2.1.4014.8244 Conference: Global Bean Conference Kigali, Rwanda.
Linked SDGs:
SDG 2 – Zero Hunger: Directly tackles protein-energy malnutrition through nutrient-rich formulations.
SDG 3 – Good Health and Well-being: Improves dietary quality and public health.
SDG 9 – Industry, Innovation, and Infrastructure: Encourages food product innovation using local resources.