developing new products and processing methods to increase use of cereals and legumes

International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

Developing New Products and Processing Methods to Increase Use of Cereals and

Legumes

B. Maziya-Dixon and P. Muoki


von Grebner K., Fritschel H., Nestorova B., Olofinbiyi O., Pandya-Lorch R., Yohannes Y., 2008. Global Hunger Index. The Challenge of

Hunger 2008. Welthungerhilfe, IFPRI, CONCERN. Bonn, Washington D.C., Dublin. Available online under

http://www.ifpri.org/pubs/cp/ghi08.pdf

http://www.ifpri.org/pubs/cp/ghi08.pdf

International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org LANCET SERIES 2008

178 million children Under 5 suffer from

stunting

Prevalence of

Stunting


90% of all stunted children live in just 36

Countries

LANCET SERIES 2008


Complementary

foods • Complementary foods are mainly

produced from cereals and tuber crops

• Functional and nutritional quality

inadequate-----high viscosity, low protein

content, and low starch digestibility

• Use of legumes to improve nutritional

quality


Soybean has a high nutritional value (protein and energy)

However, it cannot be consumed like other common legumes available to farmers---it needs prior processing

Main reasons of processing is to reduce antinutritional factors such as trypsin inhibitors

Soybean


Nutritional

composition Soybean oil

– 61% polyunsaturated and 24% monosaturated fat

– Contains no cholesterol

Polyunsaturated fats in the diet shown to lower cholesterol levels

Rich in the essential polyunsaturated fatty acids

linoleic and linolenic (precursors to hormones)


Nutritional

composition

Soy protein

– Higher in protein content than other legumes and many animal products

– Quality of the protein is highly notable and approaches the quality of meat and milk

– Defatted soy flours are about 86% protein and are low in moisture


Nutritional

composition Soy fiber

– Contains both soluble and insoluble

fiber

– Soluble fiber may help lower

cholesterol and control blood sugar

– Insoluble fiber increases stool bulk,

may prevent colon cancer, and can

help relieve symptoms of several

digestive disorders


Soy’s nutritional

value for people

with HIV/AIDS

Poor nutrition increases the risk and progression of disease. In turn, disease exacerbates malnutrition.

Protein requirements of HIV-infected persons jump to 50-100% higher than for uninfected persons.

Soy protein and adequate calories can help to prevent body from wasting, which is often associated with HIV/AIDS.

Soy plays a role in nutritional maintenance, an essential feature of optimal effectiveness of medicine while helping to minimize nutrition-related side effects.


Food Product Calories Protein CHO Fat Measure

Mature Soybeans

(yellow), cooked

149 14.3 8.5 7.7 1/2 cup (86 g)

Soybeans, green 127 11.1 10.0 5.8 1/2 cup (90 g)

Soy flour, defatted 82 11.8 9.6 0.3 1/4 cup (45 g)

Soymilk 100 7.0 8.0 4.0 1 cup (245 g)

Nutritional content of a serving of soybean products


Product Development


Objective • Develop a complementary food

through extrusion cooking as option

to minimize viscosity and increase

starch digestibility of cooked

porridges.

Nutritional and Functional Properties of

Extruded Cassava-Soybean Flour

Composites


Cassava flour –fresh roots harvested at 9-11 months after

planting, peeling, grating, and sun-dried

-Hydrogen cyanide (5 0.8 ppm) Bradbury, 2009 method

used

Soy flour –sourced commercially and was toasted

Trypsin Inhibitor activity (1.6 0.3) (Kakade et al ., 1969

and AACC method 22-40)

Soya oil – sourced commercially.

Nutritional and Functional Properties of

Extruded Cassava-Soybean Flour Composites


Apparent viscosity of cassava/soybean

porridges measured at 40C

0.01

0.1

1

10

100

1 10 100 1000

Shear rate (1/s)

Ap

paren

t vis

co

sit

y (

pa.s

)

Conventionally

cooked fullfat

Conventionally

cooked

defattedconventionally

cooked

cassavaextrusion cookedcassaa

Extrusion cookeddefatted

extrusion

cooked fullfat

compositeReference

(25% soilids)

Extrusion

cooking

reduced the

viscosity of the

porridges.


Starch digestibility as a function of

incubation time

0

10

20

30

40

50

60

70

80

90

100

0 50 100 150 200

Time (Min)

% T

ota

l sta

rch

Hyd

roly

sed

A B C D E F G

H I J K

A-C Conventionally

cooked cassava,

defatted composite and

full fat composite

respectively

D-F Extrusion cooked

cassava, defatted and

full-fat composite

respectively

G-White Bread

H- commercial baby

cereal

I-K Raw cassava,

defatted and full-fat

composite respectively

Starch Digestibility


Consumer acceptability of a food product from maize

produced using extrusion cooking

Four different products were formulated using the following

ratios:

1. Maize:soy:plantain (60:30:10)





6. Maize


Product

Color

Consistency

Odor

Taste

Overall

acceptability

1

4.1a

3.8a

3.4a

3.1ab

3.4ab

2

3.7a

2.8bc

3.0ab

3.7a

3.3ab

3

4.2a

4.0a

3.1ab

3.6ab

3.5a

4

3.8a

2.3c

3.2ab

3.7a

3.5a

5

3.7a

3.6ab

3.5a

3.7a

3.9a

6 2.6b 3.3ab 2.6b 2.8b 2.7b

Mean scores of sensory attributes of maize-based

fortified extruded food products

Mean scores with same superscripts in a column are not significantly different (P <

0.05); 6= Tuwo (control)


Training of

Trainers

Capacity building and technology dissemination


Scaling up of change team-Technical persons

ab

c

Photos: a-c follow up training conducted nurses from Lioma health clinic, community

health workers trained in Ruace, CLUSA extension staff respectively.

Total Number of farmers trained in Mozambique =2,032; Female=1380; Male =652


Impact of soybean

utilization on the

nutritional status of

children 0-5 yr of age

Sample size and data collection

– 14 villages randomly selected from intervention

zone and 4 from counterfactuals

– 486 children (326 intervention zone and 160

counterfactuals)

– Intervention zone had 181 boys and 145 girls;

counterfactuals had 84 boys and 76 girls

– Data collection: pre-tested questionnaire; focus

group discussions; and anthropometry (weight,

age, and height)


Impact of soybean utilization on the nutritional status

of children 0-5 yr of age

Most of the children [in the PROSAB NGS and SGS] were

normal; did not suffer from stunting, underweight, and wasting.

There was no incidence of severe malnutrition

In the counterfactuals girls [0-12 months] suffered from low

WFA, a manifestation of stunting and wasting, an indication of

both acute and chronic malnutrition.


Impact of soybean utilization on the nutritional status

of children 0-5 yr of age

Also girls [0-12 months] in the counterfactuals NGS were short

for their age (stunted) indicating chronic malnutrition.

Overall, boys had better nutritional status than girls

In general, children from the PROSAB intervention zones had

better nutritional status compared to those from counterfactuals.


Industrial soybean

quality

requirements

A total of 24 companies in Nigeria were

sampled and grouped into 2 sectors

namely: food and feed.

A structured questionnaire was used:

demographic, raw materials and products

produced, raw material procurement,

product quality control/assurance, required

raw quality characteristics, production

capacity, and problems encountered in

using soybean and possible solutions.


Industrial soybean quality requirements

53% of the surveyed companies were in the food sector and 47% in

feed sector

The main raw material is soy grain and the main secondary

products are soy oil and soy cake.

Most of the companies listed unavailability of soybean as a major

constraint to utilizing soybean.


Desired grain

quality

characteristics

Seed color

Moisture content

Physical appearance

Dry matter content

Uniform grain size

Low impurity

Low antinutritional factors (trypsin

inhibiter)

Protein especially amino acids

High oil content


THANK YOU

developing new products and processing methods to increase use of cereals and legumes

Technology

soybean soybean

nutritional content

nutritional maintenance

nutritional qualityinadequate

high nutritional valueprotein

protein content

high viscosity

protein requirements