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