Fortifying African foods against malnutrition
Malnutrition remains a fundamental problem in SSA, causing widespread disease, poor health and even death. In particular, zinc, iron and vitamin A deficiencies are of major concern. The EU-funded INSTAPA project aimed to identify novel staple food-based approaches to improve nutrition, and hence health and cognitive development, for the African context. Project members focused on the improvement of millet, sorghum, maize and cassava-based foods through biofortification, fortification and post-harvest processing. These practices enrich foods with iron, zinc and vitamin A in order to stimulate immune function and neural development. Varieties of the above-mentioned crops, which naturally contain higher levels of vitamins and minerals, have been identified and promoted to local communities. The benefits of enriching products made from staple foods and leafy vegetables were also studied but this natural fortification was not sufficient to address malnutrition. A cassava variety biofortified with beta-carotene has been well-accepted and showed promise for reducing vitamin A deficiencies. Fertilising crops with high zinc- and iron-containing fertilisers also proved to be an effective way to improve their nutritional content. A major finding of INSTAPA was that increasing dietary iron has substantial effects on infant survival and health. In particular, this is needed in malaria zones, where low-level malaria infection blocks iron uptake. The impact of improved foods on the cognitive development of children has also been closely observed and documented within the study areas. Through capacity building, information sharing and improved agricultural practice, the project is set to play a significant role in reducing malnutrition of SSA populations.
Keywords
Malnutrition, micronutrient, staple food, biofortification, post-harvest processing
