Martha Nyagaya
Combating Hidden Hunger through
Bio
-
fortification
Annual
Program
Review
2011
Nairobi,
Kenya
10
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 the
nutritive value of staple foods
through:
•
Conventional breeding
•
Genetic engineering
•
Fertilizer with trace elements
Bio
-
fortification
Bio
-
fortification
: Complements
existing
n
utrition
i
nterventions
Bio
-
fortification
-
A sustainable agricultural
strategy for reducing micronutrient malnutrition
•
Targets the poor
–
w
ho 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 Deficient
Iron Sufficient
Biofortification
and Commercial Fortification
12.0
Hemoglobin
Population
Distribution
Supplementation
Biofortification
: Improves
status
for
those
l
ess
d
eficient
and
maintains
s
tatus
for
all
Iron
Zinc
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
Mild
underweight
Moderate
underweight
Severe
underweight
Mild
overweight
Moderate
overweight
Severely
overweight
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 insecurity
212
399
149
101
465
398
402
101
195
198
0
20
40
60
80
100
________Gitega
Kirundo
Rusizi plains
Bas-Congo
Nord-Kivu
Sud-Kivu
Gitarama
Kibuye-Gisenyi
Kigali-Kibungo
Umutara
Burundi
DR Congo
Rwanda
Proportion of households
(%)
Enough
food type
and quantity
Enough
quantity ut
not always
Often not
enough
quantity
Sometimes
not enough
quantity
n
=
Source: CIALCA
Baseline
micronutrient
l
evel
in
c
ommercial crop
Storage
losses
Retention
-
processing
l
osses
Non
-
b
ioavailable
Bioavailable
micronutrient
c
ontent
≥
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/gram
o
Target = 94 micrograms/gram
o
Estimated bio
-
fortification target increment = 44 micrograms/gram
•
Zinc content in bean
o
Baseline = 30 micrograms/gram
o
Target = 47 micrograms/gram
o
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
-
Releases
Genotype
Fe/Zn
Year of
release
Country
Partners
No. of HH
reached
NUA 1
Fe 112
Zn 43
2010
Kenya
Nangina, MOH,
18
CBOs
26,
067
NUA 45
Fe 102
Zn 35
2009
Malawi
Zimbabwe
CRS, Demeter Seed
Co,
MoA
,
Bunda
College, ARD
No
not
processed
Roba
1
Fe 109
Zn 41ppm
2010
Ethiopia
S. Tanzania
FRG, World Vision,
District Agriculture
offices
67,772
M.Soya
Fe 102
Zn 35
2008
Rwanda
East 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
G21078
Nua 43
Cal96
Nua 45
Afr 298
Nua 4
Nua 50
Nua 56
Nua 30
G21242
G14519
Radical
Nua 35
G23823E
MIB 504
MIB 488
MIB 499
MIB 497
MIB 496
MIB 602
Fe (ppm)
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
acid
o
Content constantly high
0.7
-
1.2 g/100 g
o
Mainly in
cotyledons
0
200
400
600
800
1000
MEX 142
CAB 19
VCB 81013
Awash Melka
Ranjonomby
Ituri Matata
HRS 545
CAB 2
CAB 19 (F9)
Maharagi
Libi
RWV 528
Roba 1
Nakaja
Gofta
G 2331
TY 3396
-
12
Zebra
GLP X92
Ayenew
Selian 97
Umubano
RWR 10
Vuninkingi
GLP 585
Decelaya
GLP 24
Umubano K1
ABA 136
Vuninkingi
Mashai Red
MCM 2001
39.33333333
Oba
-
1
GLP 2
AND 620
PVA 8
VNB 81010
BCR 4
MLB 49/89A
mg GAE/100g 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
6.7
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
KIANGARA
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
43.4
SELIAN 97
60.9
70.1
NAKAJA
50.0
41.6
OBA
-
1
45.0
63.4
KIANGARA
71.4
40.8
VCB 81013
75.0
61.7
RED NOLAITA
63.2
40.3
GLP 2
81.0
59.2
ROBA
-
1
55.6
39.7
M'MAFUTALA
20.0
58.7
MAASAI RED
40.7
39.7
RWR 10
57.7
58.2
K132
47.6
38.5
TY 3396
-
12
54.5
56.4
MLB 49
-
89A
33.3
38.3
PVA 8
69.2
54.8
LIB 1
50.0
38.3
HRS 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
36.4
NAIN DE KYONDO
75.0
49.0
ZEBRA
71.4
34.3
SOYA FUPI
57.1
47.2
AFR 708
23.5
27.2
NGUAKU
NGUAKU
60.0
46.2
GOFTA
33.3
24.9
LINGOT BLANC
33.3
45.9
KIRUNDO
33.3
23.6
G59/1
-
2
55.6
45.6
AYENEW
66.7
23.5
RANJONOMBY
75.0
44.6
AND 620
25.9
22.4
ITURI MATATA
50.0
43.8
JESCA
44.4
16.0
MEAN
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 children
0.75g/kg of body
Iron 10mg/day
Zinc 9mg/day
Formulation
70 % of maize/other staple + 30 %
of Micronutrient rich beans
Protein
13g/100g
Iron
7.19mg/100g
Zinc
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
0
1
2
3
4
5
6
7
8
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
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
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
-
ash
Addition
of un
-
ashed
magadi
Addition
of
ashed
magadi
Addition
of
un
-
ashed
bean
debris
Addition
of
ashed
bean
debris
Total iron content
%
bioavailable
iron
Maize
1.98
4.1
b
3.4
a
3.3
a
3.4
a
3.2
a
Beans
8.72
5.2
b
3.3
a
3.3
a
3.5
a
3.4
a
Sorghum
1.5
3.8
d
2.2
a
3.4
c
3.1
b
3.2
b
Total zinc content
%
bioavailable
zinc
Maize
0.52
3.4
c
3.0
b
2.8
b
2.2
a
2.3
a
Beans
3.32
5.5
d
4.2
c
4.2
c
3.9
b
3.6
a
Sorghum
0.4
3.3
c
2.9
b
2.7
b
2.0
a
2.1
a
Cooking time (minutes)
Maize
345
252
250
258
255
Beans
180
125
120
133
130
Sorghum
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
Genotype
Time (minutes)
–
Range 48
-
15
-
0
% reduction
in
cooking time
Soaked
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
G
59
/
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
K
132
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
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 with
partnerships 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 development
o
Impact
o
Costs
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