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JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (JKUAT)

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Presentation on theme: "JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (JKUAT)"— Presentation transcript:

1 JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (JKUAT)
2018/9/20 IUC: Legume Centre of Excellence in Food and Nutrition Security (LCEFoNS) JKUAT is ISO 9001:2008 certified 20-Sep-18 1

2 2018/9/20 Where is JKUAT located? Kenyan Population: 43 million Economy: Agriculture & Tourism JKUAT: 35km from Nairobi, along Thika highway Website: 2 20-Sep-18 2 2

3 University Vision A University of global Excellence in Training, Research and Innovation for Development. TRAINING Postgraduates Undergraduate Diploma Certificates Short courses RESEARCH Agriculture Engineering Basic Sciences ICT Health INNOVATIONS Banana Tissue culture Tick trap Eco- block Fortified food products 20-Sep-18

4 DVC Research Production and Extension
Governance Structure of JKUAT University Council DVC Academic Affairs DVC Administration DVC Finance DVC Research Production and Extension Vice Chancellor

5 Colleges/Faculty of JKUAT
College of Engineering and Technology (COETEC) College of Health Sciences (COHES) College of Pure and Applied Sciences (COPAS) College of Human Resource and Development (CoHRED) Faculty of Agriculture Four Colleges, 1 Faculty

6 Faculty of Agriculture: Departments
Land Resources Planning and Development Horticulture Animal Health and Production Food Science and Technology Agricultural Resources & Economics Faculty Comprises: 5 Departments Core Mandate : Training, Research and Innovation in Agricultural Sciences

7 Facts about JKUAT Students’ population: Approx 42, 000
Staff population: 2180 of which only 780 (290PhD) are academic Challenges Low staff/student ratio Growth in students ≠ not matched by infrastructure Low human capacity at PhD level Poor research facilities High staff mobility due to growth in number of universities Weak linkage with industry Poor resource mobilization culture

8 Nationally: Food and Nutrition Insecurity
The problem A lot of time lost in search of firewood; eventual deforestation Meat Expensive Double burden? Food insecurity and malnutrition – marasmic-kwashiorkor Long cooking time Poor sensorial quality Poor nutrient bioavailability Low acceptability / Low demand Limited legume products diversity High cooking costs Utilization of legumes Long cooking times What are the underlying causes? Varietal differences? postharvest storage conditions? processing knowledge? pre-processing knowledge? Obesity

9 Team Project 2011-2015: History of IUC
Classification of beans into HTC and ETC ETC 80% seeds cooked within 120 min cooking time at 96 °C ETC: Rose coco Red haricot Zebra HTC: Pinto Soya fupi

10 Key outputs of the Teams Project
2 PhD and 4 MSc graduates Classes of beans: Easy and Hard to cook 6 peer review journal papers (Jan 2016) + 3 draft papers (April 2016) Communication brochure Protocols for reducing the hard to cook problem Some equipments (HPLC, Texture analyzer, UV-Vis spectrophotometer A variety of bean based products

11 Integrated Approach: diverse legumes
Baseline Information on legumes inputs Field selection Breeding Postharvest-handling & Value addition Nutrition + health Markets & consumer pref pathway ICT Support Identification selection & breeding based on traits of interest Mechanistic insight New product dev. Stability studies Guidelines Nutritional profiles Health benefits Policy environment outputs Sensory studies Linkage to industry, NGOs, Society, Govt JKUAT Belgian P Farmer groups PABRA KALRO Kenya Seed JKUAT Belgian EAGC Cherubet JKUAT Belgian P Key Partners/ Stakeholder

12 Legume Centre of Excellence in Food and Nutrition Security (LCEFoNS)
Horticulture Food Science and Technology Nutrition and Health School of Computing and Information Technology

13 Objectives of IUC Academic objective
To enhance the JKUAT scientific capacity and knowledge base at the Faculty of Agriculture with focus on legumes. Development objective To reduce food and nutrition insecurity by increased utilization of improved and new legume based food products in sub-saharan Africa

14 Proposed projects and focus areas
Project 1: Legume breeding, production practices and management Project 2: Legume postharvest handling and value addition Project 3: Legumes in nutrition and health Project 4: ICT support for (legume) research (tranversal) Project 5: Project Support Unit

15 Project 1: Legume breeding, production practices and management
Key legumes to be used: Common beans, cow peas and green grams Key traits for breeding Short cooking times (easy to cook varieties Reduced flatulence/flatulence free Elimination/reduction of anti-nutrient factors Provide raw materials for project 2 and 3 Provide guidelines to farmers and seed companies on production practices

16 Project 2: Legume postharvest handling and value addition
Post harvest management practices of legumes Protocols for fingerprinting flatulence causing compounds, anti-nutrients, hard to cook (project 1) Nutrients profiling (project 3) Impact of processing on nutrients and anti-nutrients Value addition of legumes and creation of diversity in diets (project 3) Development of guidelines for identifying easy to cook and hard to cook varieties Carrying out demonstration at cottage and industrial level

17 Project 3: Nutrition and Health
In vitro tests for bioavailability and digestibility of nutrients (raw materials/ products) Use of animal trials as a proof concept Human intervention studies (vulnerable groups: children and HIV positive persons) Policy advocacy and nutrition education

18 Project 4: ICT in Legume Research
Creation of an enabling ICT infrastructure (projects 1-3) Support project 1-3 in data collection, analysis and storage (softwares and statistical tools) Exploiting ICT tools in outreach and dissemination programs (mobile phones, websites, among others Linkage to regional and international networks in pulses Resource mobilization issues/proposal writing at faculty level

19 Proposed implementation model
LCEFoNS Road Map for Implementation Programme Cycle Phase In - Pre Partner Programme Phase 1 – Capacity Building Phase II PP: Consolidation and valorisation Phase Out Year O 1 2 3 4 5 7 8 9 10  11 12 Partner ships  

20 LCEFoNS Governance and Operation
VLIR-UOS VC JKUAT DVC RPE Program Coordinator Dr. D. Sila Program Manager Project 1 Prof. S Githiri Project 2: Dr. D Sila & Peter Kahenya Project 3 Dr. F Kyallo Project 4 Dr. S Kimani Identified Flemish Coordinator Respective thematic leaders

21 Proposed budget for the IUC
Phase I Projects Total Budget for 5 years Y1 Y2 Y3 Y4 Y5 Budget: 5 Years (€) Project 1: Legume breeding 450,000 Project 2: Legume postharvest handling and value addition Project 3: Legumes in Nutrition and Health Project 4: ICT Support Project:Programme Support Unit Approved budget: 350,000€/ Year

22 Expected outputs 6 PhDs + 15 MScs : Phase 1
Minimum of 15 peer review journal papers: Phase 1 New varieties of legumes (ETC, flatulence free, antinutrients) Guidelines for storage and utilization of legumes A variety of value added products Infrastructural development: lab and equipments Stronger linkage with industry and community Knowledge in legume value chain

23 Food Agriculture Organization, UN
Nutritious seeds for sustainable future

24 What are pulses and why are they important ?

25 Thank you/ Asante sana Contact Person: Dr. Daniel N. Sila Tel: Jomo Kenyatta University of Agriculture and Technology (JKUAT) P.O Box , Nairobi, Kenya Website: 20-Sep-18 20-Sep-18 25


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