Food Technology Magazine | Innovation
Raising the Nutrition Bar With Bonbon Bouye
A Montana State University graduate student from West Africa, working with the school’s Food Product Development Lab team and in collaboration with women farmers in Senegal, developed a nutritious baobab bar to help promote food security in Senegal.
Women farmers and the MSU team baking Bonbon Bouye. Photo courtesy of Montana State University
Students at Montana State University (MSU), with input from women farmers in Senegal, have developed a baobab peanut nutrition bar for Senegalese kids. Called Bonbon Bouye, which translates to “baobab delight,” this new product came out of MSU’s Food Product Development Lab (FPDL).
Lab Director and MSU Associate Professor Wan-Yuan Kuo and master’s degree student Edwin Allan designed this thesis project in 2018 with the aim of generating value-added income and enhancing nu…
