11 research outputs found
Ensuring that Food Fortification will Reach the Poor in Tanzania
Tanzania has introduced a mandatory food fortification programme to tackle the country’s high rates of undernutrition. Experience from other countries shows that fortification can add vital micronutrients into commonly eaten foods at a low cost. However, getting food-processing companies to comply with the programme will be a major challenge, and this will be even more difficult in the informal markets used by poor people, who are most vulnerable to undernutrition. This policy briefing recommends that stakeholders in government and development partners need to implement specific, evidence-based approaches to cover these markets. As part of their strategy, they should also support other channels beside fortification to reach very poor and rural populations.UK Department for International Developmen
Contribution of minerals from fresh kidney bean leaves and grains in meals consumed in East, South and Central Africa
Varieties of legumes are recognized as an important source of protein and dietary minerals by a number of ethnic groups in East, South and Central Africa. Among the legume that is preferred by most Africans are the bean varieties. Beans are consumed in many forms: the young leaves, green pods, and fresh bean grains are used as vegetables; dry bean grains are used in various food preparations, and both are used as relish or side dishes together with the staple food. Apart from alleviating foodinsecurity, the bean leaves, green bean pods and fresh bean grains are good sources of micronutrients especially iron and zinc. Thirty eight varieties of beans deemed to be rich in minerals iron and zinc collected from a number of locations in East and Central Africa were brought from University of Nairobi and multiplied at Sokoine University of Agriculture, Morogoro. Bean leaves and fresh beans grains were picked for analysis after the plants reached three weeks and two months, respectively. Ironand zinc content was determined by atomic absorption spectrophotometer after ashing the samples. Analysis showed that leaves had significantly (P<0.05) more iron than the fresh bean grains. For bean leaves, Maharagi soja had the highest level of iron (1653.9 mg/100g) followed by Nain De Kiondo (1061.1 mg/100g). Similarly, Maharagi soja had the highest level of zinc (40.8 mg/100g), followed by Kiangara (40.5 mg/100g). Variety HRS 545 fresh bean grains, had the highest level of iron (1114.0 mg/100g) followed by Ituri Matata (983.4 mg/100g) while highest zinc content was found in HRS 545 (41.1 mg/100g) followed by RWR 10 (41.1 mg/100g).These levels of minerals are significantly higher than the average amount found in dry bean grains (Fe 5.6 – 8.0 mg/100g) and (Zn 1.7 - 2.0 mg/100g). Creating more awareness and encouraging the utilization of bean leaves and fresh bean grains will contribute in alleviating micronutrient deficiencies especially among the vulnerable groups such as children, pregnant and lactating women, and resource-poor families
Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
Magadi soda and bean debris-ash have been used as condiments for a long time by various ethnic groups in East and Central Africa in cooking traditional dishes. The aim of the study was to investigate whether magadi soda and bean debris-ash had similar effects and functional attributes when added to traditional dishes during cooking. Reason for the addition of the two condiments has not been revealed by researchers. Mineral content, in-vitro bioavailability studies and pH of non-ashed and ashed magadi soda and bean debris were evaluated. The results indicated that high concentrations of sodium ions (30.2%) and potassium ions (64.2%) were observed in magadi soda and bean debris-ash, respectively. In-vitro iron and zinc bioavailability decreased significantly with the addition of magadi soda and bean debris-ash in maize, beans and sorghum. Equally, the cooking time was significantly reduced. The mean pH for both magadi soda (9.66) and bean debris-ash (9.75) were not significantly different indicating that both aqueous solutions had alkaline properties. The similarity in properties especially in mineral profile, alkalinity, decreased cooking time and lowered mineral uptake by magadi soda and bean debris-ash explain similar functionality in foods they are added to during cooking. Despite the similarities observed, communities should be informed of the negative nutritional effects of these condiments so as to diversify their meal patterns accordingly.Key words: Magadi soda, bean ash, traditional dishes, minerals, in-vitro bioavailabilit
Risk of HIV acquisition among circumcised and uncircumcised young men with penile human papillomavirus infection
There are very few data from men on the risk of HIV acquisition associated with penile human papillomavirus (HPV) infection and no data on the potential modifying effect of male circumcision. Therefore, this study evaluated whether HPV is independently associated with risk of HIV
Contribution of minerals from fresh kidney bean leaves and grains in meals consumed in East, South and Central Africa
Varieties of legumes are recognized as an important source of protein and dietary
minerals by a number of ethnic groups in East, South and Central Africa. Among the
legume that is preferred by most Africans are the bean varieties. Beans are consumed
in many forms: the young leaves, green pods, and fresh bean grains are used as
vegetables; dry bean grains are used in various food preparations, and both are used as
relish or side dishes together with the staple food. Apart from alleviating food
insecurity, the bean leaves, green bean pods and fresh bean grains are good sources of
micronutrients especially iron and zinc. Thirty eight varieties of beans deemed to be
rich in minerals iron and zinc collected from a number of locations in East and
Central Africa were brought from University of Nairobi and multiplied at Sokoine
University of Agriculture, Morogoro. Bean leaves and fresh beans grains were picked
for analysis after the plants reached three weeks and two months, respectively. Iron
and zinc content was determined by atomic absorption spectrophotometer after ashing
the samples. Analysis showed that leaves had significantly (P<0.05) more iron than
the fresh bean grains. For bean leaves, Maharagi soja had the highest level of iron
(1653.9 mg/100g) followed by Nain De Kiondo (1061.1 mg/100g). Similarly,
Maharagi soja had the highest level of zinc (40.8 mg/100g), followed by Kiangara
(40.5 mg/100g). Variety HRS 545 fresh bean grains, had the highest level of iron
(1114.0 mg/100g) followed by Ituri Matata (983.4 mg/100g) while highest zinc
content was found in HRS 545 (41.1 mg/100g) followed by RWR 10 (41.1 mg/100g).
These levels of minerals are significantly higher than the average amount found in dry
bean grains (Fe 5.6 – 8.0 mg/100g) and (Zn 1.7 - 2.0 mg/100g). Creating more
awareness and encouraging the utilization of bean leaves and fresh bean grains will
contribute in alleviating micronutrient deficiencies especially among the vulnerable
groups such as children, pregnant and lactating women, and resource-poor families
Contribution of minerals from fresh kidney bean leaves and grains in meals consumed in East, South and Central Africa
Varieties of legumes are recognized as an important source of protein and dietary
minerals by a number of ethnic groups in East, South and Central Africa. Among the
legume that is preferred by most Africans are the bean varieties. Beans are consumed
in many forms: the young leaves, green pods, and fresh bean grains are used as
vegetables; dry bean grains are used in various food preparations, and both are used as
relish or side dishes together with the staple food. Apart from alleviating food
insecurity, the bean leaves, green bean pods and fresh bean grains are good sources of
micronutrients especially iron and zinc. Thirty eight varieties of beans deemed to be
rich in minerals iron and zinc collected from a number of locations in East and
Central Africa were brought from University of Nairobi and multiplied at Sokoine
University of Agriculture, Morogoro. Bean leaves and fresh beans grains were picked
for analysis after the plants reached three weeks and two months, respectively. Iron
and zinc content was determined by atomic absorption spectrophotometer after ashing
the samples. Analysis showed that leaves had significantly (P<0.05) more iron than
the fresh bean grains. For bean leaves, Maharagi soja had the highest level of iron
(1653.9 mg/100g) followed by Nain De Kiondo (1061.1 mg/100g). Similarly,
Maharagi soja had the highest level of zinc (40.8 mg/100g), followed by Kiangara
(40.5 mg/100g). Variety HRS 545 fresh bean grains, had the highest level of iron
(1114.0 mg/100g) followed by Ituri Matata (983.4 mg/100g) while highest zinc
content was found in HRS 545 (41.1 mg/100g) followed by RWR 10 (41.1 mg/100g).
These levels of minerals are significantly higher than the average amount found in dry
bean grains (Fe 5.6 – 8.0 mg/100g) and (Zn 1.7 - 2.0 mg/100g). Creating more
awareness and encouraging the utilization of bean leaves and fresh bean grains will
contribute in alleviating micronutrient deficiencies especially among the vulnerable
groups such as children, pregnant and lactating women, and resource-poor families
Contribution Of Minerals From Fresh Kidney Bean Leaves And Grains In Meals Consumed In East, South And Central Africa
Varieties of legumes are recognized as an important source of protein
and dietary minerals by a number of ethnic groups in East, South and
Central Africa. Among the legume that is preferred by most Africans are
the bean varieties. Beans are consumed in many forms: the young leaves,
green pods, and fresh bean grains are used as vegetables; dry bean
grains are used in various food preparations, and both are used as
relish or side dishes together with the staple food. Apart from
alleviating food insecurity, the bean leaves, green bean pods and fresh
bean grains are good sources of micronutrients especially iron and
zinc. Thirty eight varieties of beans deemed to be rich in minerals
iron and zinc collected from a number of locations in East and Central
Africa were brought from University of Nairobi and multiplied at
Sokoine University of Agriculture, Morogoro. Bean leaves and fresh
beans grains were picked for analysis after the plants reached three
weeks and two months, respectively. Iron and zinc content was
determined by atomic absorption spectrophotometer after ashing the
samples. Analysis showed that leaves had significantly (P< 0.05)
more iron than the fresh bean grains. For bean leaves, Maharagi soja
had the highest level of iron (1653.9 mg/100g) followed by Nain De
Kiondo (1061.1 mg/100g). Similarly, Maharagi soja had the highest level
of zinc (40.8 mg/100g), followed by Kiangara (40.5 mg/100g). Variety
HRS 545 fresh bean grains, had the highest level of iron (1114.0
mg/100g) followed by Ituri Matata (983.4 mg/100g) while highest zinc
content was found in HRS 545 (41.1 mg/100g) followed by RWR 10 (41.1
mg/100g). These levels of minerals are significantly higher than the
average amount found in dry bean grains (Fe 5.6 – 8.0 mg/100g)
and (Zn 1.7 - 2.0 mg/100g). Creating more awareness and encouraging the
utilization of bean leaves and fresh bean grains will contribute in
alleviating micronutrient deficiencies especially among the vulnerable
groups such as children, pregnant and lactating women, and
resource-poor families
Multiple Human Papillomavirus Infections and Type Competition in Men
Background. There is little information on multiple human papillomavirus (HPV) infections and the potential for type competition in men, yet competition may impact the type-specific efficacy of HPV vaccination