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Martha Nyagaya

Combating Hidden Hunger through Bio-fortification Annual Program Review 2011 Nairobi, Kenya 10 May 2011. Martha Nyagaya. Hidden hunger- A m assive p roblem. Map: USAID. Map: USAID. 10m deaths/yr, 50% due to malnutrition, more illness $ diseases low cognitive ability,

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Martha Nyagaya

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  1. Combating Hidden Hunger through Bio-fortification Annual Program Review 2011 Nairobi, Kenya10 May2011 Martha Nyagaya

  2. 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

  3. Bio-fortification ProVitamin A Iron Zinc The process of improving the nutritive value of staple foods through: • Conventional breeding • Genetic engineering • Fertilizer with trace elements

  4. Bio-fortification: Complements existing nutrition interventions Commercial Fortification Supplementation Dietary Diversity Biofortification

  5. 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

  6. Biofortification: Improves status for those less deficient and maintains status for all Iron Deficient Iron Sufficient Population Distribution Biofortification and Commercial Fortification Supplementation 12.0 Hemoglobin

  7. Active development of conventionally bred bio-fortified crops Zinc Iron ProVitamin A

  8. PABRA ‘S Focus on Beans Most important staple food in parts of Eastern Africa and Latin America High content of iron absorption inhibitors polyphenols and phytic acid Per capita consumption in Rwanda is about 27 kg/year (200 g/day)‏ Iron absorption around 5-10% High iron content (up to 10 mg/100g) Major protein, and mineral source

  9. 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?

  10. Activities and Targets – CIAT Business Plan • Produce seed of released bio-fort lines • 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 • 20 F3.5 small seeded families with 90% more iron • Develop weaning (complementary) foods with bean flour with private sector • At least 5 diversified bean based foods addressing micronutrient deficiencies are developed, tested, and evaluated with farmers

  11. Multidisciplinary research teams of partners for delivery of Bio-fortified beans in PABRA

  12. Research on Micronutrient Rich Beans Determine nutrient targets-Iron -Zinc -Other foods consumed Germplasm screening-Analytical methods for rapid analysis of nutrients Food science Bioavailability studies* Biological impact in humans‘Efficacy’ Population impact ‘Effectiveness’ Source: HarvestPlus

  13. Baseline nutrition surveys: Burundi & DRC • 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)

  14. Incidence and cause of food insecurity Source: CIALCA

  15. Determine Breeding Targets Bioavailablemicronutrient content ≥ Desired Amount Target Increment µgg-1 to be added Non-bioavailable Bioavailability Iron: 5 - 10% Zinc: 25% Retention - processing losses Storage losses Baseline micronutrient level in commercial crop

  16. Targets: 3 fold increase in bean iron • Iron content in bean • Baseline = 50 micrograms/gram • Target = 94 micrograms/gram • Estimated bio-fortification target increment = 44 micrograms/gram • Zinc content in bean • Baseline = 30 micrograms/gram • Target = 47 micrograms/gram • Estimated bio-fortification target increment = 17 micrograms/gram • Consumption • 200 grams/day – women; • 100 grams/day – children 4-6 years of age; • 50 grams/day - 1-3 year olds • Assumed iron retention - 85% • Assumed absorption - 5%

  17. Participatory Variety Selection • 86% of farmers prioritize agronomic superiority over micronutrient density • Data from South Western Uganda • N = 1200 • Agronomic superiority • Cooking qualities • Marketability • Nutrition quality

  18. Bio-fortified Bean - Releases

  19. Will intake of additional Iron from beans improve micronutrient status? High variation in Iron levels

  20. Inhibitors of iron absorption in beans Polyphenols Wide variations depending on bean varieties (color) Mainly in bean hulls Phytic acid Content constantly high 0.7-1.2 g/100 g Mainly in cotyledons 1000 800 600 mg GAE/100g dm 400 200 0 Libi Gofta PVA 8 Zebra CAB 2 GLP 2 BCR 4 Oba -1 G 2331 Ayenew Roba 1 CAB 19 Nakaja GLP 24 ABA 136 MEX 142 RWR 10 GLP X92 GLP 585 AND 620 RWV 528 HRS 545 Decelaya Maharagi Selian 97 MCM 2001 Ituri Matata Umubano Vuninkingi Vuninkingi VNB 81010 VCB 81013 TY 3396-12 MLB 49/89A CAB 19 (F9) Mashai Red Awash Melka Ranjonomby Umubano K1 39.33333333 TajeriFoman 2006

  21. Options for increasing adequacy of iron intake? Enhancers of absorption Inhibitors of absorption Plant ferritin Phytate Polyphenols Inulin? Carotenoids?

  22. % loss of iron Fe and Zn in bean after cooking

  23. Effect of Cooking on Tannins and Phytates

  24. New Recipes 6 recipe books developed

  25. 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

  26. Bioavailability of iron and zinc in green shelled and dry beans

  27. Comparative evaluation of % in vitro bio-availability of minerals cooked with Magadi soda and/or bean ash Percentages of respective mineral along rows with same superscripts for magadi and bean-ash samples are not significantly different at P≤0.05

  28. Reduction of cooking time – effect of soaking

  29. 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

  30. Scaling up dissemination withpartnerships for REU at different levels

  31. 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 • Impact • Costs

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