martha nyagaya combating hidden hunger through bio-fortification annual program review 2011 nairobi,...
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Martha Nyagaya
Combating Hidden Hunger through Bio-fortification
Annual Program Review 2011Nairobi, Kenya10 May 2011
Hidden hunger- A massive problem
Map: USAID
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
The process of improving thenutritive value of staple foodsthrough:
• Conventional breeding• Genetic engineering• Fertilizer with trace elements
Bio-fortification
ProVitamin AIron Zinc
Bio-fortification: Complements existing nutrition interventions
Supplementation
Dietary Diversity
Commercial
Fortification
Biofortification
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
A novel strategy for delivering micronutrient on a daily basis
Iron DeficientIron Sufficient
Biofortification and Commercial Fortification
12.0
Hemoglobin
Population Distribution
Supplementation
Biofortification: Improves status for those less deficient and maintains status for all
IronZinc
ProVitamin A
Active development of conventionally bred bio-fortified crops
PABRA ‘S Focus on Beans
Per capita consumption in Rwanda is about
27 kg/year (200 g/day)
Major protein, and
mineral source
Most important staple food in parts
of Eastern Africa and Latin America
High iron content (up to
10 mg/100g)
Iron absorption
around 5-10%
High content of iron absorption
inhibitors polyphenols and
phytic acid
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 crops and will consumers buy/eat in sufficient quantities?
9
Activities and Targets – CIAT Business Plan
• Produce seed of released bio-fort lines
o Two micronutrient dense bean varieties disseminated and promoted in two countries in eastern and southern Africa
• Conduct multi-locational trials to validate levels of iron over sites
o 20 F3.5 small seeded families with 90% more iron
• Develop weaning (complementary) foods with bean flour with private sector
o At least 5 diversified bean based foods addressing micronutrient deficiencies are developed, tested, and evaluated with farmers
Multidisciplinary research teams of partners for delivery of Bio-fortified
beans in PABRA
Breeding & Plant Science/Genetics
Nutrition & Food Science
Knowledge management/M&E Policy
Markets
Product Development
& Dissemination
Germplasm screening-Analytical methods for rapid analysis of nutrients
Food science Bioavailability studies*
Biological impact in humans‘Efficacy’
Population impact ‘Effectiveness’
Research on Micronutrient Rich Beans
Determine nutrient targets-Iron -Zinc -Other foods consumed
Source: HarvestPlus
Baseline nutrition surveys: Burundi & DRC
0
5
10
15
20
25
30
35
40
45
50
No. of Preschool Children
Normal Mildunderw eight
Moderateunderw eight
Severeunderw eight
Mildoverw eight
Moderateoverw eight
Severelyoverw eight
Nutrition Indicators
Underweight Levels Among Preschool Children in DR Congo and Burundi
DR Congo-Butembo
Burundi-Gitega
0
50
100
150
200
250
No. of Preschool Children
Stunting Underweight Wasting
Nutrition Indicator
General Nutrition status of Preschool Children in DR Congo and Burundi N=261
Normal NS
Under nutrition
Over nutrition
Feasibility of improving nutrition status of vulnerable communities with improved bean varieties• Less than 50%
well nourished• High prevalence of
stunting (57%)• High correlation
between stunting (H/A) and underweight (W/A)
Incidence and cause of food insecurity212399149101465398402101195198
0
20
40
60
80
100
____
____
Gite
ga
Kiru
ndo
Rus
izi p
lain
s
Bas
-Con
go
Nor
d-K
ivu
Sud
-Kiv
u
Gita
ram
a
Kib
uye-
Gis
enyi
Kig
ali-K
ibun
go
Um
utar
a
Burundi DR Congo Rwanda
Pro
po
rtio
n o
f h
ou
seh
old
s (
%)
Enoughfood typeand quantityEnoughquantity utnot alwaysOften notenoughquantitySometimesnot enoughquantity
n =
Source: CIALCA
Baseline micronutrient level in commercial crop
Storage losses
Retention - processing losses
Non-bioavailable
Bioavailable micronutrient content ≥ Desired Amount
Determine Breeding Targets
Target Increment µgg-1
to be added Bioavailability Iron: 5 - 10%Zinc: 25%
Targets: 3 fold increase in bean iron• Iron content in bean
o Baseline = 50 micrograms/gramo Target = 94 micrograms/gramo Estimated bio-fortification target increment = 44 micrograms/gram
• Zinc content in beano Baseline = 30 micrograms/gramo Target = 47 micrograms/gramo Estimated bio-fortification target increment = 17 micrograms/gram
• Consumption o 200 grams/day – women; o 100 grams/day – children 4-6 years of age; o 50 grams/day - 1-3 year olds
Assumed iron retention - 85% Assumed absorption - 5%
Participatory Variety Selection
• 86% of farmers prioritize agronomic superiority over micronutrient density
• Data from South Western Uganda
• N = 1200
o Agronomic superiority
o Cooking qualities
o Marketability
o Nutrition quality
Bio-fortified Bean - ReleasesGenotype Fe/Zn Year of
release Country Partners No. of HH reached
NUA 1Fe 112Zn 43
2010 Kenya Nangina, MOH, 18 CBOs 26,067
NUA 45Fe 102Zn 35
2009 MalawiZimbabwe
CRS, Demeter Seed Co, MoA, Bunda
College, ARDNo not
processed
Roba 1Fe 109
Zn 41ppm2010 Ethiopia
S. TanzaniaFRG, World Vision, District Agriculture
offices 67,772
M.SoyaFe 102Zn 35
2008 RwandaEast DRC CRS, WV, Imbaraga 95,620
Will intake of additional Iron from beans improve micronutrient status?
• High variation in Iron levels
0
20
40
60
80
100
120
140
G21
078
Nua
43
Cal9
6
Nua
45
Afr 2
98
Nua
4
Nua
50
Nua
56
Nua
30
G21
242
G14
519
Radi
cal
Nua
35
G23
823E
MIB
504
MIB
488
MIB
499
MIB
497
MIB
496
MIB
602
Fe (p
pm)
Other than ferritin Fe
Ferritin Fe
Inhibitors of iron absorption in beans• Polyphenols
o Wide variations depending on bean varieties (color)
o Mainly in bean hulls
• Phytic acido Content constantly high
0.7-1.2 g/100 go Mainly in cotyledons
0
200
400
600
800
1000
MEX
142
CAB
19VC
B 81
013
Awas
h M
elka
Ranj
onom
byItu
ri M
atat
aH
RS 5
45CA
B 2
CAB
19 (F
9)
Mah
arag
iLi
biRW
V 52
8Ro
ba 1
Nak
aja
Goft
aG
233
1
TY 3
396-
12Ze
bra
GLP
X92
Ayen
ew
Selia
n 97
Um
uban
oRW
R 10
Vuni
nkin
giG
LP 5
85D
ecel
aya
GLP
24
Um
uban
o K1
ABA
136
Vuni
nkin
giM
asha
i Red
MCM
200
139
.333
3333
3
Oba
-1G
LP 2
AND
620
PVA
8
VNB
8101
0BC
R 4
MLB
49/
89A
mg
GAE
/100
g dm
Tajeri Foman 2006
Options for increasing adequacy of iron intake?
Enhancers of absorption
Inhibitors of absorption
Plant ferritin
Inulin?
Carotenoids?
Phytate
Polyphenols
% loss of iron Fe and Zn in bean after cooking
Sample Raw Bean Effect of cooking
Fe (mg/100g)
Zn (mg/100g)
Fe (mg/100g)
Zn (mg/100g) % loss Fe % loss Zn
AFR 708 8.2 1.5 7.3 1.4 11.0 6.7AND 620 8 1.3 7.7 1.2 3.8 7.7
AWASH MELKA 6.7 1.5 6.5 1.5 3.0 0.0
AYENEW 4.7 1.4 4.3 1.3 8.5 7.1G59/1-2 6.4 1.3 6.1 1.3 4.7 0.0GLP 2 7.6 1.6 7.6 1.6 0.0 0.0GOFTA 7.1 1.5 6.9 1.4 2.8 6.7HRS 545 6 1.8 5.8 1.7 3.3 5.6ITURI MATATA 7.7 1.4 7.4 1.3 3.9 7.1JESCA 6.1 1.5 6.1 1.5 0.0 0.0K 131 7.9 1.6 7.7 1.6 2.5 0.0K 132 8 1.3 7.8 1.3 2.5 0.0KIANGARA 7.4 1.4 7.2 1.5 2.7 -7.1 Average 3.7 2.6
Effect of Cooking on Tannins and Phytates Bean Variety %Tannin
Reduction% Phytate Reduction Bean Variety %Tannin
Reduction% Phytate Reduction
MAHARAGI SOJA 50.0 74.7 VNB 81010 61.1 43.4SELIAN 97 60.9 70.1 NAKAJA 50.0 41.6OBA-1 45.0 63.4 KIANGARA 71.4 40.8VCB 81013 75.0 61.7 RED NOLAITA 63.2 40.3GLP 2 81.0 59.2 ROBA-1 55.6 39.7M'MAFUTALA 20.0 58.7 MAASAI RED 40.7 39.7RWR 10 57.7 58.2 K132 47.6 38.5TY 3396-12 54.5 56.4 MLB 49-89A 33.3 38.3PVA 8 69.2 54.8 LIB 1 50.0 38.3HRS 545 66.7 54.2 K131 57.1 37.6MCM 2001 40.0 51.9 AWASH MELKA 66.7 37.4MEX 142 66.7 49.3 SIMAMA 50.0 36.4NAIN DE KYONDO 75.0 49.0 ZEBRA 71.4 34.3SOYA FUPI 57.1 47.2 AFR 708 23.5 27.2NGUAKU NGUAKU 60.0 46.2 GOFTA 33.3 24.9LINGOT BLANC 33.3 45.9 KIRUNDO 33.3 23.6G59/1-2 55.6 45.6 AYENEW 66.7 23.5RANJONOMBY 75.0 44.6 AND 620 25.9 22.4ITURI MATATA 50.0 43.8 JESCA 44.4 16.0MEAN MEAN 53.6 44.2
New Recipes • 6 recipe books developed
Bean Product Development• Development of Bean Based food products that address
target nutrient deficiencies in children• Focus – Iron, zinc and protein needs/deficiencies,
nutrient density and quality
• This products is being tested in Ethiopia for utilization in addressing iron zinc and protein deficiencies in children weaning away from breast feeding
Light nutrient dense mixture for weaning children
Recommended Nutrient Intake for children0.75g/kg of bodyIron 10mg/dayZinc 9mg/day
Formulation 70 % of maize/other staple + 30 % of Micronutrient rich beans
Protein 13g/100gIron 7.19mg/100gZinc 2.47mg/100g
0.0
2.0
4.0
6.0
8.0
10.0
12.0
14.0
16.0
18.0
0 5 10 15 20 25 30 35 40
Iron (
%)
Variety
Bioavailable Iron from raw and cooked green shelled beans
% Bioavailable Iron (Fe) Cooked Green Shelled Beans % Bioavailable Iron (Fe) Raw Green Shelled Beans
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
0 5 10 15 20 25 30 35 40
Zinc
(%)
Variety
Bioavailable Zinc from raw and cooked green shelled beans
% Bioavailable Zinc (Zn) Raw Green Shelled Beans % Bioavailable Zinc (Zn) Cooked Green Shelled Beans
012345678
0 5 10 15 20 25 30 35 40
Iron
(%)
Variety
Bioavailability of iron from raw and cooked beans
% Bioavailable Iron (Fe) from Raw Beans % Bioavailable Iron (Fe) from Cooked Beans
00.5
11.5
22.5
33.5
44.5
0 5 10 15 20 25 30 35 40
Zinc
(%)
Variety
Bioavailability of zinc from raw and cooked beans
% Bioavailable Zinc (Zn) from Raw Beans % Bioavailable Zinc (Zn) from Cooked Beans
Bioavailability of iron and zinc in green shelled and dry beans
Comparative evaluation of % in vitro bio-availability of minerals cooked with Magadi soda and/or bean ash
Food type cooked Mineral content
No addition of magadi or bean-
ashAddition of un-ashed magadi
Addition of ashed
magadi
Addition of un-ashed
bean debris
Addition of ashed bean
debris
Total iron content % bioavailable ironMaize 1.98 4.1b 3.4a 3.3a 3.4a 3.2a
Beans 8.72 5.2b 3.3a 3.3a 3.5a 3.4a
Sorghum 1.5 3.8d 2.2a 3.4c 3.1b 3.2b
Total zinc content % bioavailable zincMaize 0.52 3.4c 3.0b 2.8b 2.2a 2.3a
Beans 3.32 5.5d 4.2c 4.2c 3.9b 3.6a
Sorghum 0.4 3.3c 2.9b 2.7b 2.0a 2.1a
Cooking time (minutes)Maize 345 252 250 258 255Beans 180 125 120 133 130Sorghum 240 175 170 173 171
Percentages of respective mineral along rows with same superscripts for magadi and bean-ash samples are not significantly different at P≤0.05
Reduction of cooking time – effect of soaking
GenotypeTime (minutes) – Range 48- 15-0
% reduction in cooking timeSoaked Not Soaked
AFR 708 93.5 165.0 43.3
AND 620 91.0 220.0 58.6
Awash Melka 75.0 111.5 32.7
G59/1-2 107.5 155.0 30.7
GLP-2 92.5 161.0 42.6
GLP-92 132.5 163.5 18.9
Gofta 112.5 209.5 46.3
HRS 545 120.0 160.5 25.2
Ituri Matata 93.0 131.5 29.3
Jesca 112.5 161.0 30.1
K132 82.5 141.0 41.5
Kiangara 80.0 125.0 36.0
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
Nutrition Education
&awareness creation
Market Development
Seed systems
Government bodies/Local & International NGO’s
Agriculture & Nutrition Workers
Community-based Ag, Nutrition & Marketing Promoters
Farmers and Women’s Groups
Scaling up dissemination withpartnerships for REU at different levels
Summary
• Breeding progress is good and several bio-fortified bean varieties can be released by 2012
• Nutritional impact is assessed throughout development – efforts will be intensified will be intensified in the next year
• Dissemination strategies are considered early on in product developmento Impacto Costs