#Science Voices: A new ready-to-eat twist on old grains

A locally produced nutritious ready-to-eat composite meal produced from locally available indigenous grains using non-traditional low cost processing methods could be a possible solution to the malnutrition situation in rural African communities. Nokuthula Vilakati, a PhD candidate at the University of Pretoria, does research on this.This is her story in the Mail & Guardian’s Science Voices…