Combating Hidden Hunger through Bio-fortification
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Combating Hidden Hunger through Bio-fortification
- 1. Combating Hidden Hunger through Bio-fortification Annual Program Review 2011 Nairobi, Kenya10 May2011 Martha Nyagaya Rodah Zulu Helena Pachon
- 2. Hidden hunger- A massive problem Map: USAID 10m deaths/yr, 50% due to malnutrition, more illness & diseases, low cognitive ability, low capacity for physical labor, stunted impaired growth, poor reproductive health, decline in productivity>lower GDP
- 3. Bio-fortification ProVitamin A Iron Zinc The process of improving the nutritive value of staple foods through: Conventional breeding Genetic engineering Fertilizer with trace elements
- 4. Bio-fortification: Complements existing nutrition interventions Commercial Fortification Supplementation Dietary Diversity Biofortification Source: H+ 2008
- 5. Bio-fortification- A sustainable agricultural strategy for reducing micronutrient malnutrition Targets the poor – who depend heavily on staple foods Rural based – complements fortification and supplementation Cost effective – research at a central location can be multiplied across countries and time Sustainable – investments are front loaded with low recurrent costs
- 6. Active development of conventionally bred bio-fortified crops Iron Zinc ProVitamin A Source: H+ 2008
- 7. Multidisciplinary research teams for delivery of Bio-fortified crops
- 8. Will Bio-fortification of beans work? Can breeding increase nutrient levels enough to improve human nutrition? Will the extra nutrients be bio-available at sufficient levels to improve micronutrient status? Will farmers adopt bio-fortified beans and will consumers buy/eat in sufficient quantities? 8
- 9. Focus on Beans Most important staple food in parts of Eastern Africa and Latin America High content of iron absorption inhibitors polyphenols and phytic acid Per capita consumption in Rwanda is about 27 kg/year (200 g/day) Major protein, and mineral source High iron content (up to 10 mg/100g) Iron absorption around 5-10%
- 10. Research on Bio-fortified Beans Determine nutrient targets-Iron -Zinc -Other foods consumed Germplasm screening-Analytical methods for rapid analysis of nutrients Food science Bioavailability studies* Biological impact in humans‘Efficacy’ Population impact ‘Effectiveness’
- 12. Target = 94 micrograms/gram
- 14. Target = 47 micrograms/gram
- 16. 100 grams/day – children, 4-6 years of age
- 19. Marketability
- 21. Will intake of additional Iron from beans improve micronutrient status? High variation in Iron levels Source: N.Petry et al 2009
- 24. Mainly in cotyledonsTajeriFoman 2006
- 25. Effect of Cooking on Tannins and Phytates
- 26. % loss of iron Fe and Zn in bean after cooking
- 27. Reduction of cooking time – Effect of soaking
- 28. Bioavailability of iron and zinc in green shelled and dry beans
- 29. Comparative evaluation of % in vitro bio-availability of minerals cooked with Magadi soda and/or bean ash
- 30. Options for increasing adequacy of iron intake? Enhancers of absorption Inhibitors of absorption Plant ferritin Phytate Polyphenols Inulin? Carotenoids?
- 31. Participatory recipe Development and Evaluation
- 34. Efficacy To establish whether there is a physiological adaptation to the inhibitory effect of bean polyphenols during long term consumption of a mixed diet To compare the biological impact of iron bio-fortified beans on biochemical and functional indicators of iron status
- 37. High prevalence ofstunting (57%) Source: CIALCA 2009
- 39. Rwanda - 2%
- 41. Rwanda - 10%
- 43. Rwanda - 6%
- 45. Stunting in young children Malnutrition causes are both chronic and acute Source: CIALCA 2009
- 46. Scaling up dissemination withpartnerships at different levels
- 48. Strengthen and expand linkages with the health sector, private sector and policy actors
Notes de l'éditeur
- What are these products that are being developed? List crops – There is insufficient natural genetic variation to exploit for some nutrients in some crops.
- Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean varieties. The raw and cooked bean varieties with highest tannin concentrations were Maasai Red and AND 620 while the lowest was Lingot Blanc and MEX 142, respectively. Similarly there was a significant difference (p>0.05) in the phytate concentrations between the raw and cooked bean samples. The raw and cooked bean varieties with highest phytate concentrations were MLB 49-89A and AND 620 while the lowest was VCB 81013 and Maharagisoja, respectively. The results revealed that cooking has an effect of reducing the anti-nutritional factors, although the extent of reduction varies from one bean variety to the other.
- These components are implemented through a cascade of implementers
- Dissemination strategies are evaluated in terms of: ImpactCosts