1. Combating Hidden Hunger through Bio-fortification
Annual Program Review 2011
Nairobi, Kenya 10 May 2011
Martha Nyagaya

2. Hidden hunger- A massive problem
Map: USAID
Map: USAID
10m deaths/yr, 50% due to malnutrition, more illness $ diseases low cognitive ability,
Low capacity for physical labor, stunted impaired growth, poor reproductive health,
Decline in productivity>lower GDP

3. Bio-fortification ProVitamin A Iron Zinc The process of improving the
nutritive value of staple foods
through:
Conventional breeding
Genetic engineering
Fertilizer with trace elements

4. Bio-fortification: Complements existing nutrition interventions
Commercial Fortification
Supplementation
Dietary Diversity
Biofortification

5. A novel strategy for delivering micronutrient on a daily basis
Bio-fortification- A sustainable agricultural strategy for reducing micronutrient malnutrition
Targets the poor – who depend heavily on staple foods
Rural based – complements fortification and supplementation
Cost effective – research at a central location can be multiplied across countries and time
Sustainable – investments are front loaded with low recurrent costs
A novel strategy for delivering micronutrient on a daily basis

6. Biofortification and Commercial Fortification Population Distribution
Biofortification: Improves status for those less deficient and maintains status for all
Iron Deficient
Iron Sufficient
Biofortification and Commercial Fortification
12.0
Hemoglobin
Population Distribution
Supplementation 6

7. Active development of conventionally bred bio-fortified crops
Zinc
Iron
What are these products that are being developed? List crops – There is insufficient natural genetic variation to exploit for some nutrients in some crops.
ProVitamin A

8. PABRA ‘S Focus on Beans
Most important staple food in parts of Eastern Africa and Latin America
High content of iron absorption inhibitors polyphenols and phytic acid
Per capita consumption in Rwanda is about 27 kg/year (200 g/day)‏
Iron absorption around
5-10%
High iron content
(up to 10 mg/100g)
Major protein, and mineral source

9. Will Bio-fortification of beans work?
Can breeding increase nutrient levels enough to improve human nutrition?
Will the extra nutrients be bio-available at sufficient levels to improve micronutrient status?
Will farmers adopt crops and will consumers buy/eat in sufficient quantities?

10. Activities and Targets – CIAT Business Plan
Produce seed of released bio-fort lines
Two micronutrient dense bean varieties disseminated and promoted in two countries in eastern and southern Africa
Conduct multi-locational trials to validate levels of iron over sites
20 F3.5 small seeded families with 90% more iron
Develop weaning (complementary) foods with bean flour with private sector
At least 5 diversified bean based foods addressing micronutrient deficiencies are developed, tested, and evaluated with farmers

11. Multidisciplinary research teams of partners for delivery of Bio-fortified beans in PABRA
Product Development & Dissemination
Breeding & Plant Science/Genetics
Nutrition & Food Science
Knowledge management/M&E Policy
Markets
This strategy requires participation and interaction by individuals from several disciplines – Plant breeding, plant scientists and geneticists, Nutrition and Food Scientists, and Economists that ensure the strategy is well directed and assessing it’s potential impact, communications to tie everything together and pave the way towards dissemination. These are not all one off efforts – these groups are working in a coordinated manner with a unified workplan. Specific biofortified products are being developed and tested and each has a dissemination plan for a particular country.

12. Research on Micronutrient Rich Beans
Determine nutrient targets -Iron -Zinc -Other foods consumed
Germplasm screening -Analytical methods for rapid analysis of nutrients
Food science Bioavailability studies*
Biological impact in humans ‘Efficacy’
Population impact ‘Effectiveness’
Source: HarvestPlus 12

13. Baseline nutrition surveys: Burundi & DRC
Feasibility of improving nutrition status of vulnerable communities with improved bean varieties
Less than 50% well nourished
High prevalence of
stunting (57%)
High correlation between stunting (H/A) and underweight (W/A)

14. Incidence and cause of food insecurity
Source: CIALCA

15. Determine Breeding Targets
Bioavailable micronutrient content ≥ Desired Amount
Target Increment µgg-1 to be added
Non-bioavailable
Bioavailability
Iron: %
Zinc: 25%
Retention - processing losses
Storage losses
Baseline micronutrient level in commercial crop

16. Targets: 3 fold increase in bean iron
Iron content in bean
Baseline = 50 micrograms/gram
Target = 94 micrograms/gram
Estimated bio-fortification target increment = 44 micrograms/gram
Zinc content in bean
Baseline = 30 micrograms/gram
Target = 47 micrograms/gram
Estimated bio-fortification target increment = 17 micrograms/gram
Consumption
200 grams/day – women;
100 grams/day – children 4-6 years of age;
50 grams/day year olds
Assumed iron retention - 85%
Assumed absorption - 5%
We have suggested minimum target levels for iron, zinc and provitamin A content for breeders to achieve initially – that was set in consultation with nutritionists a few years back. But the nutritional content of the new staple food is not the only trait that is considered. WE recognize the critical importance of also introducing important agronomic traits and other consumer preferred traits into these biofortified products and this is an integral part of the product development.

17. Participatory Variety Selection
86% of farmers prioritize agronomic superiority over micronutrient density
Data from South Western Uganda
N = 1200
Agronomic superiority
Cooking qualities
Marketability
Nutrition quality

18. Bio-fortified Bean - Releases
Genotype
Fe/Zn
Year of release
Country
Partners
No. of HH reached
NUA 1
Fe 112
Zn 43
2010
Kenya
Nangina, MOH, 18 CBOs
26,067
NUA 45
Fe 102
Zn 35
2009
Malawi
Zimbabwe
CRS, Demeter Seed Co, MoA, Bunda College, ARD
No not processed
Roba 1
Fe 109
Zn 41ppm
Ethiopia
S. Tanzania
FRG, World Vision, District Agriculture offices
67,772
M.Soya
2008
Rwanda
East DRC
CRS, WV, Imbaraga
95,620

19. Will intake of additional Iron from beans improve micronutrient status?
High variation in Iron levels

20. Inhibitors of iron absorption in beans
Phytic acid
Content constantly high g/100 g
Mainly in cotyledons
Polyphenols
Wide variations depending on bean varieties (color)
Mainly in bean hulls
200
400
600
800
1000
MEX 142
CAB 19
VCB 81013
Awash Melka
Ranjonomby
Ituri Matata
HRS 545
CAB 2
CAB 19 (F9)
Maharagi
Libi
RWV 528
Roba 1
Nakaja
Gofta
G 2331 TY
Zebra
GLP X92
Ayenew
Selian 97
Umubano
RWR 10
Vuninkingi
GLP 585
Decelaya
GLP 24
Umubano K1
ABA 136
Mashai Red
MCM 2001
Oba -1
GLP 2
AND 620
PVA 8
VNB 81010
BCR 4
MLB 49/89A
mg GAE/100g dm
Tajeri Foman 2006

21. Options for increasing adequacy of iron intake?
Enhancers of absorption
Inhibitors of absorption
Plant ferritin
Phytate
Polyphenols
Thus our current focus from the CIAT bussiness plan is on development of bean products and bean based food baskets.
Inulin?
Carotenoids?

22. % loss of iron Fe and Zn in bean after cooking
Sample
Raw Bean
Effect of cooking
Fe (mg/100g)
Zn (mg/100g)
% loss Fe
% loss Zn
AFR 708
8.2
1.5
7.3
1.4
11.0
6.7
AND 620 8
1.3
7.7
1.2
3.8
AWASH MELKA
6.5
3.0
0.0
AYENEW
4.7
4.3
8.5
7.1
G59/1-2
6.4
6.1
GLP 2
7.6
1.6
GOFTA
6.9
2.8
HRS 545 6
1.8
5.8
1.7
3.3
5.6
ITURI MATATA
7.4
3.9
JESCA
K 131
7.9
2.5
K 132
7.8
KIANGARA
7.2
2.7
-7.1
 Average
3.7
2.6
There is some information available in the published literature on the retention of iron in legumes following processing and cooking. However, the large numbers of factors that influence micronutrient retention (i.e., cooking temperature, cooking time, amount of cooking water used, amount of water added/drained during the cooking process, and initial moisture content of the legumes) have produced iron retention factors ranging from 70% to 97%. Studies of iron and zinc retention following boiling (with and without presoaking) in 13 widely distributed bean varieties were conducted with partners in East Africa. The table above summarizes % losses. Beans are not milled, the range of processing methods is limited, and the losses of iron with boiling are relatively low. The stability of iron is very good.

23. Effect of Cooking on Tannins and Phytates
 Bean Variety
%Tannin Reduction
% Phytate Reduction
Bean Variety
MAHARAGI SOJA
50.0
74.7
VNB 81010
61.1
43.4
SELIAN 97
60.9
70.1
NAKAJA
41.6
OBA-1
45.0
63.4
KIANGARA
71.4
40.8
VCB 81013
75.0
61.7
RED NOLAITA
63.2
40.3
GLP 2
81.0
59.2
ROBA-1
55.6
39.7
M'MAFUTALA
20.0
58.7
MAASAI RED
40.7
RWR 10
57.7
58.2
K132
47.6
38.5 TY
54.5
56.4
MLB 49-89A
33.3
38.3
PVA 8
69.2
54.8
LIB 1
HRS 545
66.7
54.2
K131
57.1
37.6
MCM 2001
40.0
51.9
AWASH MELKA
37.4
MEX 142
49.3
SIMAMA
36.4
NAIN DE KYONDO
49.0
ZEBRA
34.3
SOYA FUPI
47.2
AFR 708
23.5
27.2
NGUAKU NGUAKU
60.0
46.2
GOFTA
24.9
LINGOT BLANC
45.9
KIRUNDO
23.6
G59/1-2
45.6
AYENEW
RANJONOMBY
44.6
AND 620
25.9
22.4
ITURI MATATA
43.8
JESCA
44.4
16.0
MEAN
53.6
44.2
Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean varieties. The raw and cooked bean varieties with highest tannin concentrations were Maasai Red and AND 620 while the lowest was Lingot Blanc and MEX 142, respectively. Similarly there was a significant difference (p>0.05) in the phytate concentrations between the raw and cooked bean samples. The raw and cooked bean varieties with highest phytate concentrations were MLB 49-89A and AND 620 while the lowest was VCB and Maharagi soja, respectively. The results revealed that cooking has an effect of reducing the anti-nutritional factors, although the extent of reduction varies from one bean variety to the other.

24. New Recipes
6 recipe books developed

25. Bean Product Development
Development of Bean Based food products that address target nutrient deficiencies in children
Focus – Iron, zinc and protein needs/deficiencies, nutrient density and quality
This products is being tested in Ethiopia for utilization in addressing iron zinc and protein deficiencies in children weaning away from breast feeding
Light nutrient dense mixture for weaning children
Recommended Nutrient Intake for children
0.75g/kg of body
Iron 10mg/day
Zinc 9mg/day
Formulation
70 % of maize/other staple + 30 % of Micronutrient rich beans
Protein 13g/100g
Iron 7.19mg/100g
Zinc 2.47mg/100g
One of the main objectives of the PABRA nutrition research to develop bean based food baskets and products that address nutrient needs and requirements of target communities. From baseline surveys and secondary information, Micronutrient (Vitamin A, iron zinc) and protein are the main nutrients deficiencies experienced by communities in Sub-Saharan Africa. Bean based products have helped to enhance up take and utilization of micronutrient rich beans to enrich local diets. Various bean based food baskets have been developed in Kenya, Uganda and Rwanda Burundi and DRC. In Ethiopia the main issue is the lack of protein and micronutrient rich weaning products for children. Most of the available weaning products are heavy enough to fill children stomachs but are deficient of essential nutrients required by children. PABRA in collaboration with partners at the Melkassa Agricultural research station, food science department is leading efforts in development of protein and micronutrient rich less dense (Amylase rich or fermented) weaning foods for children. One good product, the Amylase rich bean based flour is a product of this work that is currently being tested for acceptability and utilization.

26. Bioavailability of iron and zinc in green shelled and dry beans
Dose dependent effect of bean polyphenols on iron absorption

27. Comparative evaluation of % in vitro bio-availability of minerals cooked with Magadi soda and/or bean ash
Food type cooked
Mineral content
No addition of magadi or bean-ash
Addition of un-ashed magadi
Addition of ashed magadi
Addition of un-ashed bean debris
Addition of ashed bean debris
Total iron content
% bioavailable iron
Maize
1.98
4.1b
3.4a
3.3a
3.2a
Beans
8.72
5.2b
3.5a
Sorghum
1.5
3.8d
2.2a
3.4c
3.1b
3.2b
Total zinc content
% bioavailable zinc
0.52
3.0b
2.8b
2.3a
3.32
5.5d
4.2c
3.9b
3.6a
0.4
3.3c
2.9b
2.7b
2.0a
2.1a
Cooking time (minutes)
345
252
250
258
255
180
125
120
133
130
240
175
170
173
171
Magadi soda and bean-ash have been used as condiments for a long time by various ethnic groups in East and Central Africa in cooking traditional cereal based dishes. We investigated potential effects and functional attributes of adding magadi soda and bean-ash to traditional dishes on nutrient invitro bio-availability of beans . Magadi soda is the trona deposit harvested from Lake Natron and Lake Magadi, consisting of a mixture of sodium sesquicarbonate, sodium chloride and other sodium salts
Percentages of respective mineral along rows with same superscripts for magadi and bean-ash samples are not significantly different at P≤0.05

28. Reduction of cooking time – effect of soaking
Genotype
Time (minutes) – Range
% reduction in cooking time
Soaked
Not Soaked
AFR 708
93.5
165.0
43.3
AND 620
91.0
220.0
58.6
Awash Melka
75.0
111.5
32.7
G59/1-2
107.5
155.0
30.7
GLP-2
92.5
161.0
42.6
GLP-92
132.5
163.5
18.9
Gofta
112.5
209.5
46.3
HRS 545
120.0
160.5
25.2
Ituri Matata
93.0
131.5
29.3
Jesca
30.1
K132
82.5
141.0
41.5
Kiangara
80.0
125.0
36.0

29. Efficacy
To establish whether there is a physiological adaptation to the inhibitory effect of bean polyphenols during long term consumption of a mixed diet
To compare the biological impact of iron bio-fortified beans on biochemical and functional indicators of iron status
Randomized non placebo controlled clinical trial: Hi Fe/low polyphenols vs conventional high polyphenols beans
Iron deficient non anemic consenting women
University residence or other center-based population (convent)
Baseline and final (9 month) blood samples and anthropometry (and physical activity?)
Baseline deworming and vit. A supplementation
Biweekly morbidity recall
Weekday and weekend dietary intake by recall (subsample)

30. Scaling up dissemination with partnerships for REU at different levels
Nutrition Education &awareness creation
Market Development
Seed systems
Government bodies/Local & International NGO’s
Agriculture & Nutrition Workers
Community-based Ag, Nutrition & Marketing Promoters
Farmers and Women’s Groups
These components are implemented through a cascade of implementers

31. Summary
Breeding progress is good and several bio-fortified bean varieties can be released by 2012
Nutritional impact is assessed throughout development – efforts will be intensified will be intensified in the next year
Dissemination strategies are considered early on in product development
Impact
Costs