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Martha NyagayaRodah Zulu
Helena Pachon
Combating Hidden Hunger through Bio-fortification
Annual Program Review 2011Nairobi, Kenya10 May 2011
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
The process of improving thenutritive value of staple foodsthrough:
• Conventional breeding• Genetic engineering• Fertilizer with trace elements
Bio-fortification
Bio-fortification: Complements existing nutrition interventions
Source: H+ 2008
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
IronZinc
ProVitamin A
Active development of conventionally bred bio-fortified crops
Source: H+ 2008
Multidisciplinary research teams for delivery of Bio-fortified crops
Breeding & Plant Science/Genetics
Nutrition & Food Science
Information management/M&E/
Gender/ Policy
Markets
Reaching End Users
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
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
Germplasm screening-Analytical methods for rapid analysis of nutrients
Food science Bioavailability studies*
Biological impact in humans‘Efficacy’
Population impact ‘Effectiveness’
Research on Bio-fortified Beans
Determine nutrient targets-Iron -Zinc -Other foods consumed
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 bean
o Baseline = 30 micrograms/gramo Target = 47 micrograms/gramo Estimated bio-fortification target increment = 17 micrograms/gram
• Consumption
o 200 grams/day – adults o 100 grams/day – children, 4-6 years of ageo 50 grams/day - 1-3 year of age
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 - Releases
GenotypeFe/Zn (ppm)
Year of release
Country PartnersNo. of HHreached
Fe 112Zn 43
2010 KenyaNangina, MOH,
18 CBOs26,067
Fe 102Zn 35
2009Malawi
Zimbabwe
CRS, Demeter Seed Co, MoA, Bunda
College, ARD
Fe 109Zn 41
2010Ethiopia
S. Tanzania
FRG, World Vision, District Agriculture
offices 67,772
Fe 102Zn 35
2008 East DRCCRS, WV, Imbaraga,
RADA, AFRICARE95,620
NUA 1
NUA 45
Roba 1
M.Soya
Will intake of additional Iron from beans improve micronutrient status?
• High variation in Iron levels
0
20
40
60
80
100
120
140
G2
10
78
Nu
a 4
3
Ca
l96
Nu
a 4
5
Afr
29
8
Nu
a 4
Nu
a 5
0
Nu
a 5
6
Nu
a 3
0
G2
12
42
G1
45
19
Ra
dic
al
Nu
a 3
5
G2
38
23
E
MIB
50
4
MIB
48
8
MIB
49
9
MIB
49
7
MIB
49
6
MIB
60
2
Fe (
pp
m)
Other than ferritin Fe
Ferritin Fe
Source: N.Petry et al 2009
Inhibitors of iron absorption in beans• Polyphenols
o Wide variations depending on bean varieties (color)
o Mainly in bean hulls
• Phytic acid
o Content constantly high 0.7-1.2 g/100 g
o Mainly in cotyledons
0
200
400
600
800
1000
ME
X 1
42
CA
B 1
9V
CB
81
01
3A
wa
sh
Me
lka
Ran
jon
om
by
Itu
ri M
ata
taH
RS
54
5C
AB
2C
AB
19
(F
9)
Ma
ha
ragi
Lib
iR
WV
52
8R
ob
a 1
Na
ka
jaG
oft
aG
23
31
TY
33
96
-12
Ze
bra
GL
P X
92
Aye
ne
w
Se
lian
97
Um
ub
ano
RW
R 1
0V
un
inkin
gi
GL
P 5
85
De
ce
laya
GL
P 2
4U
mu
ba
no K
1A
BA
13
6V
un
inkin
gi
Ma
sh
ai R
ed
MC
M 2
00
13
9.3
3333
333
Ob
a -
1G
LP
2A
ND
62
0P
VA
8
VN
B 8
10
10
BC
R 4
ML
B 4
9/8
9A
mg
GA
E/1
00g
dm
Tajeri Foman 2006
Effect of Cooking on Tannins and Phytates
Bean Variety%Tannin
Reduction% PhytateReduction
Bean Variety%Tannin
Reduction% PhytateReduction
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 37.6
MCM 2001 40.0 51.9 AWASH MELKA 66.7 37.4
MEX 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
% 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 6.7
AND 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 7.1
G59/1-2 6.4 1.3 6.1 1.3 4.7 0.0
GLP 2 7.6 1.6 7.6 1.6 0.0 0.0
GOFTA 7.1 1.5 6.9 1.4 2.8 6.7
HRS 545 6 1.8 5.8 1.7 3.3 5.6
ITURI MATATA 7.7 1.4 7.4 1.3 3.9 7.1
JESCA 6.1 1.5 6.1 1.5 0.0 0.0
K 131 7.9 1.6 7.7 1.6 2.5 0.0
K 132 8 1.3 7.8 1.3 2.5 0.0
Average 3.7 2.6
Reduction of cooking time –Effect of soaking
GenotypeTime (minutes) % 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
Nain de Kyando 110 110 0
K132 82.5 141.0 41.5
Kiangara 80.0 125.0 36.0
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
Iro
n (%
)
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
Zin
c (%
)
Variety
Bioavailable Zinc from raw and cooked green shelled beans
% Bioavailable Zinc (Zn) Raw Green Shelled Beans % Bioavailable Zinc (Zn) Cooked Green Shelled Beans
0
1
2
3
4
5
6
7
8
0 5 10 15 20 25 30 35 40
Iro
n (%
)
Variety
Bioavailability of iron from raw and cooked beans
% Bioavailable Iron (Fe) from Raw Beans % Bioavailable Iron (Fe) from Cooked Beans
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
0 5 10 15 20 25 30 35 40
Zin
c (%
)
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 Mineral contentNo magadi soda or
bean-ashadded
Magadi sodaadded
Addition of un-ashed
bean debris
Total iron content % bio-available ironMaize 1.98 4.1 3.4 3.4
Beans 8.72 5.2 3.3 3.5
Sorghum 1.5 3.8 2.2 3.1
Total zinc content % bio-available zinc
Maize 0.52 3.4 3.0 2.2
Beans 3.32 5.5 4.2 3.9
Sorghum 0.4 3.3 2.9 2.0
Cooking time (minutes)
Maize 345 252 258
Beans 180 125 133
Sorghum 240 175 173
Options for increasing adequacy of iron intake?
Enhancers of absorption
Inhibitors of absorption
Plant ferritin
Inulin?
Carotenoids?
Phytate
Polyphenols
Participatory recipe Development and Evaluation
New Recipe Books• Uganda – 2
• Kenya – 2
• Tanzania – 4
• To be modified for use ino Rwanda, Burundi and DRC
• 2011o Translate existing books for wider dissemination
o Develop recipe books for Ethiopia
Bean Product Development
• Focus – Iron, zinc and protein
• Nutrient density and quality
• This products is being tested in Ethiopia as a weaning product
Light nutrient dense mixture for weaning children
Recommended Nutrient Intake for children
0.75g/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
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
Effectiveness• Objective:
o Feasibility of improving nutrition status of vulnerable communities with improved bean varieties
o Countries:• Malawi, Zambia, Cameroon,
Ethiopia, DRC, Burundi
• Controlled consumption studies
o Kenya and Uganda
Baseline nutrition surveys: Burundi & DRC
0
5
10
15
20
25
30
35
40
45
50
No. of Preschool
Children
Normal Mild
underw eight
Moderate
underw eight
Severe
underw eight
Mild
overw eight
Moderate
overw eight
Severely
overw 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
• Less than 50% well nourished
• High prevalence ofstunting (57%)
Source: CIALCA 2009
Prevalence of Malnutrition
Wasting (Weight for Height)
o South Kivu - 12%
o Rwanda - 2%
o Bas Congo - 2%
Stunting (Height for Age)
o South Kivu - 25%
o Rwanda - 10%
o Bas Congo - 21%
Underweight (Weight for Age)
o South Kivu - 31%
o Rwanda - 6%
o Bas Congo - 9%
• High correlation between stunting (H/A) and underweight (W/A)
• low prevalence of wasting (W/H)
• Prevalence of underweight directly describes:
o Magnitude of growth faltering
o Stunting in young children
• Malnutrition causes are both chronic and acute
Source: CIALCA 2009
Nutrition Education
&awareness creation
Market Develop
ment
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 at different levels
Summary
• Breeding progress is good and several bio-fortified bean varieties can be released by 2012
• Strategic issues for enhancing Impact on nutrition, food security, and income
o Identify, strengthen and fine tune service delivery mechanisms (seed, extension, information)
o Strengthen and expand linkages with the health sector, private sector and policy actors
o Analyze and address constraints affecting adoption
Thank You!