food diversification and income generation: the role of a crop utilization specialist

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

Food Diversification and Income Generation:

The Role of a Crop Utilization Specialist

Presented at the Contract Review Seminar, 29 June 2010.


Outline • Introduction

• What we have achieved

• What we plan to do in the near

future


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

http://www.ifpri.org/pubs/cp/ghi08.pdf


Levels and Trends in Childhood Stunting in Sub-

Saharan Africa


Geographical distribution of vitamin A deficiency

X 1.5 % or VAD 15 %

X =0.5 % to 1.49 % and VAD <15 %

X <1.5 % and VAD <15 %

X 1.5 % and VAD 15 %

Preschool children

* serum retinol concentrations < 0.70 µmol/L

or abnormal conjunctival impression

cytology, and xerophthalmia (X), all active

stages combined

VAD 20 % or XN 1.5 %

VAD <20 % or XN <1.5 %

VAD 20 % and XN 1.5 %

Pregnant women

* serum or breast milk retinol

concentrations <1.05 µmol/L and

maternal night blindness, based on extant

data for either or both indicatorsWest. J Nutr 2002;132:2857S-66S.


Population Figures for West and Central Africa

Population of the 22 countries considered

together will increase from current level of

417 million to 527 million in 2020 and over

883 million in 2050.

By 2020, an equal number of the population

will live in rural and urban areas.

Beyond 2020, the urban population is

projected to rapidly outgrow the population in

rural areas.

By 2050, 67% of the region’s population will

live in urban areas.


The food industry in West and Central Africa

• Consists of the large foreign-supported companies;

government owned or sponsored, medium-scale, small-

scale and cottage enterprises

• The large-scale food industries are located

predominantly in urban areas

• They are mainly involved in brewing, beverage

production, flour milling, production of complementary

foods, vegetable oil refining, and bakery products.


Small and

medium scale

industries

• Root and tuber processing, especially

cassava and yam processing

• Cereal and legume processing

• Baking

• Fruit and vegetable processing

• Brewing and beverage production

• Flour milling

• Vegetable oil processing

• Fish and meat smoking and drying

• Production of condiments


• Quality is a combination of product properties or attributes which

can play a crucial role in defining end user acceptability

• Properties considered:

a) Organoleptic and sensory attributes

b) Safety

c) Nutritional value including bioavailability

d) Functional properties

e) Stability during storage

Quality Characteristics (Food quality/end-user attributes)


Representative chromatograph of carotenoid extract from raw cultivars of cassava.

All trans beta carotene was the predominant species

Both 9- and 13-cis isomers were present


Genotype Total Carotenoids

(µg/g fresh weight)

Dry matter content

(%)

TDd 3102 27.5 27.7

TDd 2788 26.6 27.6

TDd 04-16 22.2 24.7

TDd 3776 1.2 30.5

TDd 3112 0.55 26.5

TDd 3101 5.7 24.4

Mean 8.8 25.7

SE 1.34 0.40

Range 0.55-27.5 20.3-30.5

Tuber contents of total carotenoids and dry matter in genotypes of

D. dumetorum


β-c

rypto

xanth

in-5

,6-e

poxid

e

β-c

aro

tene

β -carotene-5.8-epoxide

Representative chromatograph of carotenoid

extract from raw genotypes of D. dumetorum.


Provitamin A activity of yam tubers of D.

dumetorum

• Provitamin A value was calculated

by adding

– All trans -carotene (assuming

100 % activity)

– ½ trans- -carotene-5,8-epoxide

– ½ carotne-5,6-epoxide,

– ½ cryptoxanthin-5,6-epoxide

– ½ cis- -carotene.

• Provitamin A activity ranged from

2.07 – 15.01 g/g with a mean of

8.92 g/g


Protein

0

70

140

210

280

350

420

15.1-18.0 18.1-21.0 21.1-24.0 24.1-27.0 27.1-30.0 30.1-33.0

Protein

Fre

qu

en

cy

Frequency distribution of protein contents

(percentage on dry matter basis) in grains of 846

cowpea germplasm lines.


Location means for ascorbic acid and phytate

concentration of D. rotundata yam genotypes

Ascorbic Acid Phytate

(mg/100g fresh wt.

basis)

(mg/100g dry wt.

basis)

Abuja Ibadan Ubiaja Abuja Ibadan Ubiaja

Mean 1.29 1.34 0.95 3.05 3.53 1.84

Min 5.66 7.62 6.41 3.50 5.85 10.17

Max 11.14 13.24 10.72 14.10 17.27 16.72

Std dev 1.29 1.34 0.95 3.05 3.53 1.84

SE 0.30 0.30 0.21 0.70 0.79 0.41


Study Nutrient losses during processing

(i) Peeling

(ii) Chipping, crushing, milling, slicing or grating

(iii) Dehydration by pressing, decanting, or drying

in the sun

(iv) Fermenting by soaking in water, heaping or

stacking

(v) Sedimentation

(vi) Sieving

(vii) Cooking, boiling, toasting or steaming.

Cassava

Processing


• Winnowing to remove

extraneous matter

• Shelling of kernels from the cob

• Steeping in water

• Milling with disc attrition mills

• Fermentation

• Cooking (stir-cooking)

Maize

processing


The need for retention studies

• Nutrient intakes of individuals and populations is calculated

using food composition tables

• Because varieties, growing conditions, and processing methods

differ in various localities

• The actual content of a nutrient in a food may differ

significantly from that reported in food composition tables


Relative amounts of cis isomers of BC in raw and processed

cassava storage roots

Genotype Raw Processed (% cis isomers)

Boiled Gari Fufu

01/1371 31.8 0.1 38.8 1.1 33.3 0.1 40.3 0.3

01/1412 45.2 0.3 43.0 0.2 57.0 0.6 46.3 0.6

01/1663 30.6 0.7 45.8 0.1 48.0 0.2 38.0 0.4

Relative amounts of cis isomers generally increased as a result of

processing, although this appeared to be influenced by genotypes

Thakkar, et al. 2009. J. Agric and Food Chemistry


Content and isomers of BC in raw and processed cassava storage

roots per unit dry weight (µg/g) for genotype 01/1371

Product Moisture

content (%)

All trans BC 13 cis BC 9 cis BC

Raw 82.0 0.5a 27.9 0.87a 5.0 0.18a 8.0 0.26a

Boiled 81.8 0.3a 25.5 0.92a 10.5 0.42b 5.7 1.99b

Gari 55.4 0.2b 14.6 0.6b 3.6 0.40a 3.7 0.25c

Fufu 90.7 0.1c 28.9 0.72a 8.8 0.16b 10.8 0.21d

Total BC content was not markedly changed by boiling raw cassava for 30 min or

by ferementation followed by boiling for 10 min.

Thakkar, et al. 2009. J. Agric and Food Chem


Processed

Genotype Raw Boiled Gari Fufu

RAE per 100 g dry weight

01/1371 286.7 280.0 152.1 322.5

01/1412 202.9 282.5 120.4 214.6

01/1663 200.4 252.5 120.4 227.1

Average 230.0a 271.7b 131.0c 254.7b

Retinol Activity Equivalence (RAE) for raw and processed

cassava storage roots per 100g (dry weight)


Effect of roasting the fermented cassava at reduced

temperature (165 C) for 5-20 min on BC retention

Gari initially

was prepared

by roasting

fermented

cassava

(01/1371) for

20 min at

195 C. This

resulted in the

loss of 90% of

total BC. Total

BC decreased

37% after

roasting at the

lower

temperature for

5 min Thakkar, et al. 2009. J. Agric and Food Chemistry


Genotype Raw storage

roots

(mg/100g)

Sun-dried

chips

(mg/100g)

% True

Retention

07/0614 17.5 10.6 11.8

07/0649 36.1 8.8 6.8

TME 117 29.4 13.0 11.6

TME 693 30.3 11.6 12.0

Mean 22.8 11.1 10.8

SE 1.5 0.9 0.8

Range 14.5-36.1 6.5-18.8 5.8-16.4

Percent true retention of vitamin C from sun-dried cassava chips

produced from white and yellow-fleshed genotypes


Bioavailability• In Vitro

Digestion/Caco-2 Cell

Model

• ((n = 20 – 200)

In Vitro Digestion/Caco-2

Cell Model (n=20-200)

Piglet Feeding Trial

(n=3-6)

Human Feeding Trial,

Efficacy, and Impact

(n=2-3)


Determine bioavailability of desired nutrients in

processed foods

• Bioaccessibility: how much carotenoid is released from the food matrix and

available for absorption.

– 100% ~ all ingested b-carotene is released.

• Bioavailability: fraction of ingested nutrient available for utilization or storage.

– 100% ~ all ingested b-carotene is absorbed.

• Bioconversion: proportion of bioavailable carotene converted to retinol.

– 100% ~ all bioavailable b-carotene is converted.

• Bioefficacy: efficiency ingested carotenoids are absorbed and converted to

retinol.

– 100% ~ 1 mmol b-carotene = 2 mmol retinol.

Adapted from Tanumihardjo, S.A.


Determine bio-

efficacy through

single meal

studies

• 40-d old male gerbils10/treatment

• 45% white cassava feed with oil (Control),

• 45% white cassava with β-carotene in oil (BC),

• 45% high-β-carotene cassava #1 feed with oil (Cassava),

• 45% white cassava with vitamin A in oil (VA)

Howe, et al. 2009. British Journal of Nutrition


Bioconversion • Bioconversion rate

– assuming all vitamin A is from

cis/trans b-carotene:

3.7 mg beta carotene = 1 mg retinol

– Biofortified cassava adequately

maintained vitamin A status and was

as efficacious as b-carotene

supplementation in the gerbil model.

Howe, et al. 2009. British Journal of Nutrition


Retinol Equivalency of provitamin A rich foods: human

studies

Cassava


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


Disadvantage of starch staples as weaning foods

Essential nutrients not met Poor Digestibility

High viscosity- Low nutrient density Poor bioavailability

Malnutrition


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.


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


Product Protein Lysine

content

Available

lysine

E. Full fat 15.08 5.48 3.64

E. Defatted 13.02 4.28 4.76

C. Defatted 17.48 5.36 4.86

C. Full fat 13.73 5.48 4.66

Cassava 1.8 nd nd

Commercial

food

13.04 6.99 7.79

Protein quality of cassava: soybean composite porridges


Protein content of plain gari and gari fortified with soybean

residue at different levels

18% 1%

32%

49%


Product (%)

Protein

100:O 10.72 0.06h

95:5 11.30 0.06g

90:10 12.20 0.04f

85:15 13.50 0.12e

80:20 15.14 0.28d

75:25 15.91 0.26c

70:30 16.58 0.13b

65:35 18.06 0.14a

Protein (%) of kokoro produced from different ratios of maize flour

(M) and Distiller’s Spent Grain (DSG) blends

Wasiu et al. 2010. Submitted to Int. J. Food Sci. Tech


Sensory evaluation of Kokoro produced from different ratios of

maize flour (M) and Distiller’s Spent Grain (DSG) blends

Product Taste Appearance Overall

acceptability

100: 0 2.60 1.17d 2.40 0.84c 2.60 0.97d

95: 5 2.90 0.74cd 2.80 1.03bc 2.70 1.16d

90:10 3.10 0.74cd 3.60 1.51bc 3.30 1.16d

85:15 3.10 0.99cd 3.70 1.34b 3.60 1.58d

80: 20 3.90 0.88c 3.90 0.74b 3.70 0.82cd

75: 25 4.00 1.94c 5.60 1.71a 4.80 1.40bc

70: 30 5.40 2.22b 6.10 1.66a 5.30 1.42b

65: 35 7.00 1.83a 6.50 1.84a 7.00 1.63a

Wasiu et al. 2010. Submitted to Int. J. Food Sci. Tech


Product Taste Hand feel Colour Odour Overall

acceptability

100:0 3.30 2.90 2.70 3.10 3.40

95:5 3.20 3.20 3.20 3.20 3.50

90:10 4.10 4.30 3.50 4.20 4.50

85:15 3.70 3.40 3.40 4.10 3.90

80:20 3.90 4.90 4.00 4.30 4.40

75:25 4.40 5.00 4.80 4.90 5.30

70:30 4.90 6.00 4.90 5.80 4.90

65:35 6.00 6.70 5.20 6.30 6.60

Mean 4.19 4.55 3.96 4.49 4.56

Sensory evaluation of amala made from different

ratios of yam flour and Distiller’s Spent Grain (DSG)


Beyond the laboratory and capacity building

At least 13 Training of Trainers

Workshops

A total of 10 IT and NYSC trained

13 fabricators trained in Cameroon



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

b


Beyond the laboratory: linking with the private sector

• A total of 24 companies in Nigeria were sampled and

grouped into 2 sectors namely: food and feed.

• A structured questionnaire was used to gather

information on raw materials and products produced,

product quality control/assurance, required raw quality

characteristics, among others.


Beyond the

laboratory: linking

with the private

sector

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.


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


Partners

Institution• Universities: Iowa State University,

Ohio State University, University of

Texas-School of Public Health,

University of Wisconsin

• National universities

• NARS, NGOs, CBOs, private sector

• HarvestPlus Consortium

• BioCassava Consortium


What we plan to do in the near future

• Food safety

• Continue with food/diet quality assessment

• On farm nutrient retention studies

• Bioavailability studies and efficacy trial

• Private sector partnership-quality requirements and uptake of technologies

• Processing equipments


Acknowledgement

Crop Utilization Staff

A. Menkir

R. Asiedu

C. Fatokun

T. Hailu

A. Dixon

P. Kulakow

M. Gedil

L. Sanni

B. James

M. Ayodele

R. Okechukwu

G. Tarawali


THANK YOU

food diversification and income generation: the role of a crop utilization specialist

Technology