Locally processed roasted-maize-based weaning foods fortified with legumes: factors affecting their availability and competitiveness in accra, ghana

Tom Brown (roasted-maize porridge) is one of the traditional weaning foods in Ghana. As an effort by the Ministry of Health to enhance the nutrient content of this lownutrient- density weaning food, a product called weanimix, which is Tom Brown fortified with legumes (cowpeas or soybeans and groundnuts), was introduced more than two decades ago. Cowpeas are an indigenous African legume, popularly used by Ghanaians for various traditional dishes. While soybeans are not traditionally used, they can easily be incorporated into local diets. Commercial weanimix-type products in ready-to-cook flour form are currently available mainly at supermarkets, which target higher-income consumers. This paper examined: (1) the competitiveness between cowpeas and soybeans as an ingredient in weanimix; and (2) constraints to making weanimix more widely available to lower-income families. Local food processors, weaning mothers, commercial custom millers, and retailers were interviewed for both qualitative and quantitative data. Secondary price data were collected from different sources including the Ministry of Food and Agriculture. Descriptive analysis was carried out to address non-price factors of the issues, andenterprise budgeting and sensitivity analyses were conducted to address price factors. The study found that the higher price of cowpeas, compared to soybeans, is a minor factor in local processors’ choice between cowpeas and soybeans. Rather, the current overwhelmingly popular use of soybeans in the weanimix-type products among the respondents was attributed to non-price factors such as the perception that soybeans are more nutritious. A main reason for the lack of availability of weanimix for mothers from lower-income families appeared to be low awareness of the product among consumers. The results of sensitivity analysis showed that typical differences in prices currently observed between weanimix-type products and Tom Brown seems to be larger than the difference in the cost of production between these products. It was also shown that the level of processing and retail margins greatly affect the retail prices of weanimix. Weanimix could be made more available to lower-income consumers if local companies expanded their outlet for the product from supermarkets to small shops or if grain and flour-type product vendors in the local markets (who currently prepare and sell Tom Brown) produced and sold weanimix. However, actions would need to be taken to help assure consumers of the quality of the product sold through market vendors.Key words: weaning food, cowpeas, soybeans, Ghan

Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods

To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft ripe plantain also increased from 3.80% to 8.45% and 3.75% to 8.15% respectively. The 10% fortified Kaklo and Ofam werethe most acceptable. The cowpea addition significantly affected the nutritional value of the Kaklo and Ofam. To obtain an acceptable cowpea fortified plantain-based snack, the fortification should be done at10%

Evaluation of the international standardized 24-h dietary recall methodology (GloboDiet) for potential application in research and surveillance within African settings

Background Collection of reliable and comparable individual food consumption data is of primary importance to better understand, control and monitor malnutrition and its related comorbidities in low- and middle-income countries (LMICs), including in Africa. The lack of standardised dietary tools and their related research support infrastructure remains a major obstacle to implement concerted and region-specific research and action plans worldwide. Citing the magnitude and importance of this challenge, the International Agency for Research on Cancer (IARC/WHO) launched the “Global Nutrition Surveillance initiative” to pilot test the use of a standardized 24-h dietary recall research tool (GloboDiet), validated in Europe, in other regions. In this regard, the development of the GloboDiet-Africa can be optimised by better understanding of the local specific methodological needs, barriers and opportunities. The study aimed to evaluate the standardized 24-h dietary recall research tool (GloboDiet) as a possible common methodology for research and surveillance across Africa. Methods A consultative panel of African and international experts in dietary assessment participated in six e-workshop sessions. They completed an in-depth e-questionnaire to evaluate the GloboDiet dietary methodology before and after participating in the e-workshop. Results The 29 experts expressed their satisfaction on the potential of the software to address local specific needs when evaluating the main structure of the software, the stepwise approach for data collection and standardisation concept. Nevertheless, additional information to better describe local foods and recipes, as well as particular culinary patterns (e.g. mortar pounding), were proposed. Furthermore, food quantification in shared-plates and -bowls eating situations and interviewing of populations with low literacy skills, especially in rural settings, were acknowledged as requiring further specific considerations and appropriate solutions. Conclusions An overall positive evaluation of the GloboDiet methodology by both African and international experts, supports the flexibility and potential applicability of this tool in diverse African settings and sets a positive platform for improved dietary monitoring and surveillance. Following this evaluation, prerequisite for future implementation and/or adaptation of GloboDiet in Africa, rigorous and robust capacity building as well as knowledge transfer will be required to roadmap a stepwise approach to implement this methodology across pilot African countries/regions