Nutritional composition for complementary foods,Nutritional and Functional Properties of Extruded Cassava-Soybean Flour Composites,Capacity building and technology dissemination.

1. Developing New Products and Processing
Methods to Increase Use of Cereals and
Legumes
B. Maziya-Dixon and P. Muoki
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

2. 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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
http://www.ifpri.org/pubs/cp/ghi08.pdf

3. 178 million children Under 5 suffer from
stunting
Prevalence of
Stunting
LANCET SERIES 2008
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4. 90% of all stunted children live in just 36
Countries
LANCET SERIES 2008
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5. Complementary • Complementary foods are mainly
foods 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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

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

7. Nutritional  Soybean oil
composition – 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)
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

8. Nutritional  Soy protein
composition
– 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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

9. Nutritional  Soy fiber
composition – 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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

10. Soy’s nutritional  Poor nutrition increases the risk and
value for people progression of disease. In turn, disease
with HIV/AIDS 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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

11. Nutritional content of a serving of soybean products
Food Product Calories Protein CHO Fat Measure
Mature Soybeans 149 14.3 8.5 7.7 1/2 cup (86 g)
(yellow), cooked
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)
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12. Product Development
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13. Nutritional and Functional Properties of
Extruded Cassava-Soybean Flour
Composites
Objective • Develop a complementary food
through extrusion cooking as option
to minimize viscosity and increase
starch digestibility of cooked
porridges.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

14. 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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

15. Apparent viscosity of cassava/soybean
porridges measured at 40C Conventionally
100 cooked fullfat
Conventionally
Extrusion cooked
Apparent viscosity (pa.s)
10 defatted
cooking conventionally
cooked
reduced the cassava
1 extrusion cooked
viscosity of the 1 10 100 1000 cassaa
porridges. Extrusion cooked
defatted
0.1
extrusion
cooked fullfat
0.01
composite
Shear rate (1/s) Reference
(25% soilids)
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16. Starch Digestibility
A-C Conventionally
Starch digestibility as a function of cooked cassava,
incubation time defatted composite and
full fat composite
100 respectively
90
D-F Extrusion cooked
% Total starch
80
Hydrolysed
70 cassava, defatted and
60 full-fat composite
50 respectively
40
30
G-White Bread
20
H- commercial baby
10
cereal
0
0 50 100 150 200
I-K Raw cassava,
Time (Min) defatted and full-fat
composite respectively
A B C D E F G
H I J K
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17. 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)
2. Maize:soy:plantain (65:25:10)
3. Maize:soy:plantain (70:25:5)
4. Maize:soy:plantain (75:20:5)
5. Maize:soy:plantain (70:30:0)
6. Maize
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18. Mean scores of sensory attributes of maize-based
fortified extruded food products
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 with same superscripts in a column are not significantly different (P <
0.05); 6= Tuwo (control)
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19. Capacity building and technology dissemination
Training of
Trainers
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20. Scaling up of change team-Technical persons
c
a
b
Total Number of farmers trained in Mozambique =2,032; Female=1380; Male =652
Photos: a-c follow up training conducted nurses from Lioma health clinic, community
health workers trained in Ruace, CLUSA extension staff respectively.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

21. Impact of soybean  Sample size and data collection
utilization on the
nutritional status of – 14 villages randomly selected from intervention
children 0-5 yr of age 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)
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

22. 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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

23. 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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

24. Industrial soybean  A total of 24 companies in Nigeria were
quality sampled and grouped into 2 sectors
requirements 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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

25. 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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org

26. Desired grain  Seed color
quality  Moisture content
characteristics  Physical appearance
 Dry matter content
 Uniform grain size
 Low impurity
 Low antinutritional factors (trypsin
inhibiter)
 Protein especially amino acids
 High oil content
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27. THANK YOU
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