combating hidden hunger through bio-fortification

31
Martha Nyagaya Rodah Zulu Helena Pachon Combating Hidden Hunger through Bio-fortification Annual Program Review 2011 Nairobi, Kenya 10 May 2011

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Page 1: Combating Hidden Hunger through Bio-fortification

Martha NyagayaRodah Zulu

Helena Pachon

Combating Hidden Hunger through Bio-fortification

Annual Program Review 2011Nairobi, Kenya10 May 2011

Page 2: Combating Hidden Hunger through Bio-fortification

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

Page 3: Combating Hidden Hunger through Bio-fortification

The process of improving thenutritive value of staple foodsthrough:

• Conventional breeding• Genetic engineering• Fertilizer with trace elements

Bio-fortification

Page 4: Combating Hidden Hunger through Bio-fortification

Bio-fortification: Complements existing nutrition interventions

Source: H+ 2008

Page 5: Combating Hidden Hunger through Bio-fortification

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

Page 6: Combating Hidden Hunger through Bio-fortification

IronZinc

ProVitamin A

Active development of conventionally bred bio-fortified crops

Source: H+ 2008

Page 7: Combating Hidden Hunger through Bio-fortification

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

Page 8: Combating Hidden Hunger through Bio-fortification

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

Page 9: Combating Hidden Hunger through Bio-fortification

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

Page 10: Combating Hidden Hunger through Bio-fortification

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

Page 11: Combating Hidden Hunger through Bio-fortification

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

Page 12: Combating Hidden Hunger through Bio-fortification

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

Page 13: Combating Hidden Hunger through Bio-fortification

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

Page 14: Combating Hidden Hunger through Bio-fortification

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

Page 15: Combating Hidden Hunger through Bio-fortification

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

Page 16: Combating Hidden Hunger through Bio-fortification

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

Page 17: Combating Hidden Hunger through Bio-fortification

% 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

Page 18: Combating Hidden Hunger through Bio-fortification

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

Page 19: Combating Hidden Hunger through Bio-fortification

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

Page 20: Combating Hidden Hunger through Bio-fortification

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

Page 21: Combating Hidden Hunger through Bio-fortification

Options for increasing adequacy of iron intake?

Enhancers of absorption

Inhibitors of absorption

Plant ferritin

Inulin?

Carotenoids?

Phytate

Polyphenols

Page 22: Combating Hidden Hunger through Bio-fortification

Participatory recipe Development and Evaluation

Page 23: Combating Hidden Hunger through Bio-fortification

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

Page 24: Combating Hidden Hunger through Bio-fortification

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

Page 25: Combating Hidden Hunger through Bio-fortification

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

Page 26: Combating Hidden Hunger through Bio-fortification

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

Page 27: Combating Hidden Hunger through Bio-fortification

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

Page 28: Combating Hidden Hunger through Bio-fortification

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

Page 29: Combating Hidden Hunger through Bio-fortification

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

Page 30: Combating Hidden Hunger through Bio-fortification

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

Page 31: Combating Hidden Hunger through Bio-fortification

Thank You!