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Nutritious food and added value - Flagship Project 4 overview, ISTRC 2018

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Tawanda Muzhingi presents an overview of Flagship Project 4 'Nutritious food and added value' of the CGIAR Research Program on Roots, Tubers and Bananas (RTB), during the 18th Triennial Symposium of the International Society of Tropical Roots Crops (ISTRC) in October 2018.

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Nutritious food and added value - Flagship Project 4 overview, ISTRC 2018

  1. 1. O c t o b e r 2 0 1 8 Flagship 4: Nutritious Food & Added Value TAWANDA MUZHINGI • RTB ISTRC MEETING
  2. 2. Flagship Project 4: Objectives To support the fuller, equitable, and sustainable utilization of RTB crops for healthier diets and improved income opportunities To overcome constraints that have hindered RTB crops from entering urban markets, perishability, bulkiness, perception as of low social status, and limited post-harvest investment
  3. 3. Post-harvest innovationGender integration • Validation of the Gender in Value Chains Analytical Tools for Expanding Utilization of Roots, Tubers and Bananas and Reducing Their Postharvest Losses Post harvest loss management • Testing the efficacy of two technologies for increasing the shelf-life of fresh cassava roots to increase the value to growers, traders and consumers. Animal feed from cassava peels and sweetpotato silage • Longitudinal study on designed pig feed resources farmers use and what are the current feeding practices on smallholder farms. RTB Scaling P1 cassava peels work IITA. Food product development • Studies to investigate the potential of developing novel food products using yam flour from D. alata. • Market demand and consumer profile for products based on by-products from the native potato chips processing in Ecuador. Cross cutting research
  4. 4. Highlights key expected outputs/outcomes for 2018 • Review of user preferences for boiled and fried sweetpotato in Uganda and the East African region at large. • Knowledge of the impact of interaction of packaging materials and storage time on consumer preferences of cassava, yam or plantain-based food • RTB food composition data, and the tools to access and exploit it, underpin the development and implementation of local food and nutrition policies, regulatory measures, labelling and health advice. • Food Safety: Heavy metal contents and microbial counts of plantain chips/flour dried traditionally and under the solar tent will be determined and compared. • Yam flour from 150 ascensions were analysed for proximate composition and used to develop NIRS Calibration profile and Spectral data base for fresh yam and cassava for selected traits ( eg DM, starch and its properties) • Validation of postharvest losses in the sweetpotato value chain in Uganda. • Feasibility of replacing wood residues with plantain peels and cassava peels as substrate for commercial production of mushrooms under two different climates: tropical mountainous 1500-1700 & 1000 m a.s.l • Assessment of banana peels, cassava leaves and other RTB by-products to reduce greenhouse gas emissions of cattle, when used as ingredients in
  5. 5. Highlight publications and research findings/Capacity developed at the national and sub-national • Eyinla T., Sanusi R., Alamu E., Maziya-Dixon B. (2018) Variations of β- carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods. Functional Foods in Health and Disease, 8(7): 372-384 • Adegunwa, M. O., Fafiolu, O. F., Adebowale, A. A., Bakare, H. A., & Alamu, E. O. (2018). Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties. Journal of Culinary Science & Technology, 00(00), 1–16. https://doi.org/10.1080/15428052.2018.1491917 • Marsy Asindu; Emily Ouma; Gabriel Elepu; Diego. Naziri. Farmer Demand and Willingness-To-Pay for Sweet Potato Silage-Based Diet as Pig Feed in Uganda. IAEA, 2018 • Musyoka, J., F. Njunge, and T. Muzhingi. Food Safety Training Workshop. Theme: Managing food safety and quality in small-scale food processing for Roots, Tubers and Bananas (RTB) value chains in Sub- Saharan Africa. (CIP-2018).
  6. 6. Attiéké steam cooking improves carotens retention • Gari-like product from Ivory Coast • Steaming (100°C) instead of toasting (200°C) protects carotenoids • 2017: Value chain analysis of attiéké in Ivory Coast • 2018: Pilot-scale steaming to measure carotenoids retention Cassava processing Flash drying ready for scaling-out • à We can guarantee small-scale energy- efficient flash dryers at any production capacity from 80 to 500 kg dry product/hour • 10 "first movers" processors prepared to invest in flash drying technology in Africa and Latin America
  7. 7. Cassava processing • Texture of boiled cassava: Database of 270 genotypes established • Texture and Cooking time • NIRS fresh roots • NIRS and MIRS of cell walls extracts àNIRS and/or MIRS predictive model to develop • Processing ability of fufu: Database of 27 genotypes established • Peeling ability: Root size & peel thickness • Fermentation ability • Pounding ability • Fiber content and distribution • Biophysical & functional properties à Predictive model of processing ability to develop 4 papers published, 6 draft manuscripts
  8. 8. CA4.3: Biofortified cassava • Busie Maziya-Dixon, Emmanuel O. Alamu, Ibironke O. Popoola, Marie Yomeni . Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend. Food Science & Nutrition, Volume 5, Issue 3, 2017 • Awoyale Wasiu, Adebayo B. Abass & Bussie Maziya-Dixon . Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow- fleshed cassava roots. Presented at the 13th Triennial Symposium of the International Society for Tropical Root Crops-Africa Branch, White Sands Hotel, Dar es Salaam, Tanzania, March 5 – 10, 2017. • Awoyale Wasiu. Consumer’s acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots - 41st conference and annual general meeting of the Nigerian Institute of Food science and Technology (NIFST) held between 22nd-25th of October 2017, at the International Conference Centre, FCT-Abuja.
  9. 9. Biofortified cassava: Provide rural households with nutritious biofortified cassava that will help reduce VAD, particularly among pregnant and lactating women and children under 5 years of age Taleon, Victor, et al. "Carotenoids retention in biofortified yellow cassava processed with traditional African methods.” Journal of the Science of Food and Agriculture (2018). The results indicated that biofortified boiled cassava could be an effective food product to improve provitamin A carotenoids intake in areas were vitamin A deficiency exists, and processing of chikwangue and fufu should be improved before promoting biofortified cassava in vitamin A deficient areas with high cassava
  10. 10. SW4.4: Nutritious sweetpotato A series of wheat breads have been prepared by substituting wheat flour with 10, 20, 30, 40 and 50% sweetpotato puree. • Sensory and physical attributes highlight the acceptable nature of the prepared breads. • The presence of beta-carotene significantly retards the starch digestion suggesting the usefulness of thus prepared breads in addressing the glycemic issues as well. Daniel Mobgo, SDSU Brookings Food and Nutritional Evaluation Laboratory CIP CGIAR USDA FAS Borlaug Fellowship 2018 Visiting scientist develops sweet potato-enriched bread https://www.sdstate.edu/news/2018/05/visiting-scientist-develops-sweet-potato-enriched-bread
  11. 11. Malawi, Kenya, and South Africa present different value chain and market characteristics, driving differences in potential for OFSP commercialization Source: Desk research; stakeholder interviews; IndexMundi; FAO: Kenya irrigation market: 2015; Agric South Africa; Mail Guardian South Africa; Dalberg analysis Key market characteristics Key farming characteristics OFSP commercial opportunities • 4M households • Per-capita bread consumption: 4 kg • 3-year HH income growth: -7% • 10.8M households • Per-capita bread consumption: 8 kg • 3-year HH income growth: 5% • 15.5M households • Per-capita bread consumption: 19 kg • 3-year HH income growth: -6% (middle class growing at 1%) • Av. farm size: 0.75 ha. • >90% OFSP produced by smallholder farmers • 2.6% of land under irrigation; w/o irrigation 1 growing season • Av. farm size: 0.47 ha. • >90% OFSP produced by smallholder farmers • 2.9% land under irrigation; w/o irrigation 2 growing seasons • Av. farm size: 430+ ha. • 50% OFSP produced by smallholder farmers • 8.1% land under irrigation; w/o irrigation 1 growing season • Main opportunity is increasing consumption of fresh roots • Still some nascent, small-scale business opportunities • Small commercial investment opportunity in pulp processing; lucrative export potential • Still some opportunity in fresh root market • Significant value possible in processing • Limited impact potential for smallholder farmers
  12. 12. Opportunities and Challenges Collaboration • Link with breeding work under FP2 • Good collaboration on recent CIRAD-led RTB FOODS proposal • Good practice breeding-postharvest collaboration with crop programs • Collaboration with FP5 • 2 concept funded for the Scaling Fund (1 cassava, 1 sweetpotato) • Food safety in RTB value chains training (Early 2018) • CIP, NRI, BecA, University of Nairobi, FAO and UNICEF
  13. 13. Thank you

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