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Combating Hidden Hunger through Bio-fortification
May. 10, 2011•0 likes•1,557 views
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Combating Hidden Hunger through Bio-fortification
- Target = 94 micrograms/gram
- Target = 47 micrograms/gram
- 100 grams/day – children, 4-6 years of age
- Cooking qualities
- Marketability
- Rwanda - 2%
- Rwanda - 10%
- Rwanda - 6%
- Strengthen and expand linkages with the health sector, private sector and policy actors
Editor's Notes
- What are these products that are being developed? List crops – There is insufficient natural genetic variation to exploit for some nutrients in some crops.
- Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean varieties. The raw and cooked bean varieties with highest tannin concentrations were Maasai Red and AND 620 while the lowest was Lingot Blanc and MEX 142, respectively. Similarly there was a significant difference (p>0.05) in the phytate concentrations between the raw and cooked bean samples. The raw and cooked bean varieties with highest phytate concentrations were MLB 49-89A and AND 620 while the lowest was VCB 81013 and Maharagisoja, respectively. The results revealed that cooking has an effect of reducing the anti-nutritional factors, although the extent of reduction varies from one bean variety to the other.
- These components are implemented through a cascade of implementers
- Dissemination strategies are evaluated in terms of: ImpactCosts
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