Developing New Products and Processing Methods to Increase Use of Cereals and Legumes
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Transcript of 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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
90% of all stunted children live in just 36
Countries
LANCET SERIES 2008
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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)
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
Product Development
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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)
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
Training of
Trainers
Capacity building and technology dissemination
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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)
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
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
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.
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
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
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
International Institute of Tropical Agriculture – Institut international d’agriculture tropicale – www.iita.org
THANK YOU