complementary food for africa - soybean innovation...
TRANSCRIPT
Early Childhood Nutrition Study
• Study the acceptability and feasibility of a soy-blend weaning food made with orange-fleshed sweet potato (aka ComFA)
• Enrolled 176 mother-infant pairs in northern Ghana
• Surveyed three ComFA formulations against Weanimix
ECN STUDY: Treatments and key nutrients
Ingredient ComFA +Anchovies +Moringa WeaniMixOFSP 70% 70% 70% -Soy meal 30% 20% 25% 15%Anchovies - 10% - -Moringa - - 5% -Maize - - - 75%Groundnuts - - - 10%
Energy kcal/100 g db 395 378 374 395
Protein g/100 g db 15.7 17.4 15.3 14.7
Iron mg/100 g db 6.6 5.6 7.2 4.8
Vit A ug RAE/100 g db 2521.8 2547.9 2522.25 0.9
Webinar Schedule• 9:00am: Introduction: Soybean Innovation Lab Introduction & What is ComFA?
• 9:10am: Why was ComFA developed? The nutritional content and advantages of ComFA(Dr. Francis Amagloh)
• 9:15am: Experiences from the field: methods and challenges implementing the study (Mawuli Asigbee and Philip Atiim from CRS)
• 9:20am: Video footage from the study
• 9:30am: Relevance of acceptability and feasibility trials & ECN Study Results (Dr. Juan Andrade)
• 9:40am: Institutional Partnerships: How development agencies and research institutes can partner with SIL to improve early childhood nutrition in Africa
• 9:45am: Q&A
SIL Human Nutrition ObjectivesExpand the use of soybeans among diverse populations in low-income settings
• Increase soy integration into household diets• by adapting diverse forms of soy to local cuisines and flavors• through NGO-capacity trainings on food processing, food safety, and nutrition education
• Introduce soy to institutional feeding programs • through food processing instruction, soy food supplier networking, and policy lobbying• School Lunch Programs
• Support soy food enterprises • through training on equipment use, food safety and packaging, marketing, FDA certification, and
business development• Increase production capacity of medium and large-scale soy processing plants to increase market
availability of soy foods • Increase the availability of soy foods on local markets
COMFA:OFSP-SOY BASED INFANT FOOD FOR
AFRICAFrancis Kweku Amagloh, PhD
Department of Food Science and Technology
University for Development Studies
Background• Most common complementary foods (CFs) given to infants in
Ghana are cereal-based
• Maize (white predominately), millet or sorghum
• To improve the energy and protein amount and quality, cereals are blended with legumes (soyabean, cowpea, and groundnut/peanut)
• Cereal and legumes are high in phytate
• Limits micronutrient bioavailability
• Maize and groundnut have greater risk of aflatoxin contamination
• Associated with micronutrient deficiencies and undernutrition (stunting and underweight)
• White maize and legumes are low in provitamin A
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What is ComFA?
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FormulationProportion on “as-is” basis per 1 kg. Values in grammes except for water
OFSP Soy Anchovies Moringa Maize Groundnut Sugar Veggie OilWater used (kg)
ComFA 700 300 11
1.9ComFA + Anchovies
700 200 100 11
ComFA + 5% Moringa
700 250 50 11
Weanimix 150 750 100 267 5.6Preparation Peeling
and dicing
Roasting, dehulling &
milling
Breaking heads off &
milling
Shade drying & milling
Roasting and Milling
Roasting, dehulling and
milling
Add to pot Add to pot
Compounds Weanimix ComFA
Simple sugar (g/100 g) 2.55 21.60Maltose (g/100 g) 10.31 20.38Starch (g/100 g) 30.93 13.19Vit A (µg RAE/100 g) 2.83 1112.75Ascorbic acid (g/100 g) ND 0.03Phytate (g/100 g) 0.44 0.23Total polyphenols (g GAE/100 g) 213.45 466.27
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Amagloh, F. K., & Coad, J. (2014). Orange-fleshed sweet potato-based infant food is a better source of dietary vitamin A than a maize-legume blend as complementary food. Food and Nutrition Bulletin, 35(1), 51-59.
Compositions of Weanimix Vs. ComFA, prepared at the household-level
Acceptability test scores of Weanimix & ComFA formulations
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Fig. 1.: Median scores for overall degree of liking by mothers of Weanimix and ComFA formulations in two communities in Northern Ghana.
Mothers accepted all ComFA formulations in the same degree as they accepted Weanimix.
Overall Liking
ComFA
ComFA+Anchovies
ComFA+5% Moringa
WeanMix
Like
rt sc
ale
(1-3
)
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
Acceptability test scores of Weanimix & ComFA formulations
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According to the mothers, ComFA with Anchovies and Moringa were perceived as less liked by children (p<0.01)
Perception of Mother on Child liking the product
ComFA
ComFA+Anchovies
ComFA+5% Moringa
WeanMix
Like
rt sc
ale
(1-3
)
0
1
2
3
4
Fig. 2.: Median scores for overall degree of liking by child’s as reported by their mothers of Weanimix and ComFA formulations in two communities in Northern Ghana.
Conclusions about ComFA• ComFA is a nutritious and safe alternative CF for children in rural Ghana
• ComFA provides energy and a significant quota of vitamin A and quality protein
• ComFA is naturally sweet, reducing the need to add sugar
• ComFA is less susceptible to aflatoxin contamination, limiting its risk
• During preparation, ComFA requires less fuel and water, which could result in household savings. More research needs to be done at this point to evaluate how ComFA’s essential nutrition can also be more cost effective.
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ECN SURVEY METHODOLOGY AND CHALLENGES
Mawuli AsigbeeAgriculture Program Manager
Philip AtiimAgriculture Senior Program Officer
Sites selection (Geographical)• Two (2) sites /district were selected across 2 regions.
The choices were made based on factors that included the following:• Districts are covered by CRS activities• Districts have had nutrition related activity
implemented for the purpose of continuity & building on successes.
• District have a health post/clinic to facilitate easy access to lactating mothers and support from health workers.
• Working in two (2) regions allowed for behavior evaluation between 2 ethnic groups
• GHS approval for the survey process facilitated by Dr. Amagloh.
Region District Community
Northern Tolon Yipeligu
Upper East Talensi Awaradone
Enumerator Selection and Training1. Eight (2m/6f) enumerators with CITI certification
were selected. Four for each site.
2. Training for enumerators was conducted by Dr. Francis Amagloh in Tamale.
3. Enumerators had full understanding of concept and methodology.
4. District and community stakeholders were informed.
5. ECN survey posters (in English and local languages) produced and posted at health centers and community market squares to help recruit mothers
Participant Selection• The mother infant-pairs were recruited from GHS Child
Welfare Clinics (CWCs) in the 2 communities.
• For each district, 60 mother-infant pairs were purposively sampled and randomly grouped into four for the acceptability test while 40 mothers took part in a 2 week feasibility evaluation.
• The feasibility group prepared and fed their kids on all the 4 recipes while the acceptability group were given ration to take home for testing.
• Names of participants were written and a daily register marked to ensure that all mothers attended.
• Both categories were coached jointly on the survey purpose and process and their roles in the survey. This was after they had signed consent forms to participate at will.
Survey sessions1. Community entry and sensitization with chiefs, elders, and
members of the 2 communities preceded the survey.
2. Survey grounds selected with guidance by community elders.
3. Survey set up: grouping of enumerators, allocation of cooking utensils, plates and spoons, scales and ingredients were allocated to each of the groups.
4. Nursing mothers were divided into two categories for acceptability and feasibility evaluation.
5. Four groups of 20-30 nursing mothers set up with 2 enumerators to prepare each of 4 recipes in rotation.
6. Focus group discussions were employed and resourced with interviewers and voice recorders to elicit, and document data and information.
Data collection• The different formulations of ComFA and the
control Weanimix were weighed, served out to mothers to feed the children. • Data collected:
• feeding time• quantity consumed by children • remaining food
• Both feasibility and acceptability data was captured digitally on iForms builder software using iPads.
• This allowed all team members to have access to the daily data as they were inputted and uploaded.
Presentation of Hampers• Brief community forums were held in each community to
close the surveys.
• Community leaders and stakeholders (GHS Nutrition staff) were duly acknowledged for their support.
• Mothers were presented with hampers (rice, oil, mackerels, tomatoes) for their time and participation.
Challenges with Implementing the Study
• Difficulty in coordinating purchasing of logistics and ingredients by different partners
• Difficulty in understanding the quality and units in which some ingredients had to be procured and level of processing required (including specifications for materials, gadgets and utensils).
• Initial complains and lack of cooperation from some mothers due to length of time spent at each session. Future sessions may start in the afternoon when mothers would have finished fetching water and other household chores.
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RELEVANCE OF ACCEPTABILITY AND FEASIBILITY TRIALS &
ECN STUDY RESULTS
Juan E. Andrade, Ph.D.Principal Investigator, SIL Human Nutrition Research Area
Department of Food Science and Human Nutrition
University of Illinois-Urbana-Champaign
Ener
gy In
take
(K
cal/d
ay)
Complementary Foods (semi-fluid)
Family Foods (fluid, semi-solid,
and solid)
Child AgeModified from WHO/NUT 98.1
Breast Milk (fluid)
Exclusive breastfeeding
Complementary Feeding
Contribution of complementary foods to energy intake
6 months 24 months
Complementary foods: ACTS Key elements
Adequate• Nutrition, consistency, and palatability
Context-specific• Culture, demographics, season
Timely• Time of introduction and frequent
Safe• Physical, chemical and biological
Key Elements in Food Choices
Food Choices
Cost
Taste
Variety
Well-being
Culture and
personal beliefs
Convenience
Kittler PG, Sucher KP. Food and Culture. 4th ed. Belmont, California, Wadsworth/Thompson Learning, 2004
Sensory acceptability and feasibility studies
examine these aspects of a food
Feasibility Study• Women (n = ~20/group), from two
communities Yipelgu and Awaradone
• Women tested the different food products for 2 weeks.• Day one: training• Day two: follow up at home• Day seven: food supply • Day 14: focus groups
• Applied a semi-structured questionnaire, mixed open-ended and closed questions
• Focus groups lasted 1 hour
Feasibility study: women ratings in terms of ease of preparation
Chi-square test of independence (χ2 = 7.06; P=0.07)
Chi-square test of independence (χ2 = 3.377; P=0.33)
Feasibility study: mothers’ perceptions about the ease of consumption of project’s products by their children
Feasibility Study: Women comments from focus groups
90% of participants would recommend new complementary products to their families.
Those who wont recommend (9%), mentioned the strong flavor of moringa or anchovies.
“It is nutritious especially the soya beans added.”-Participant from Awaradone
“I would recommend… because the ingredients are simple and available for easy adoption.”
- Participant from Yipelgu
“I would recommend… because wish all community member to benefit to help alleviate poverty.”
- Participant from Yipelgu
SIL Model for Successful Complementary Nutrition
Needs assessment / context
Food and nutrient analysis
Sensory
Feasibility and cost
Knowledge creation/sharing