DOCSLIB.ORG

Quality Protein Maize (QPM): a Guide to the Technology and Its Promotion in Ethiopia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Quality Protein Maize (QPM): a Guide to the Technology and Its Promotion in Ethiopia QUALITY PROTEIN MAIZE A Guide to the Technology (QPM) and Its Promotion in Ethiopia Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna CIMMYT – the International Maize and Wheat Improvement Center – is the global leader in publicly-funded maize and wheat research-for-development. Headquartered near Mexico City, CIMMYT works with hundreds of partners worldwide to sustainably increase the productivity of maize and wheat cropping systems, thus improving global food security and reducing poverty. CIMMYT is a member of the CGIAR Consortium and leads the CGIAR Research Programs on MAIZE and WHEAT. The Center receives support from national governments, foundations, development banks and other public and private agencies. © 2015. International Maize and Wheat Improvement Center (CIMMYT). All rights reserved. The designations employed in the presentation of materials in this publication do not imply the expression of any opinion whatsoever on the part of CIMMYT or its contributory organizations concerning the legal status of any country, territory, city, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. CIMMYT encourages fair use of this material. Proper citation is requested. Correct citation: Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna, 2015. Quality Protein Maize (QPM): A Guide to the Technology and Its Promotion in Ethiopia. CIMMYT: Addis Ababa, Ethiopia. Abstract: This guide book introduces the nutritional benefits of QPM over conventional maize varieties and presents a brief overview of its historical development. It also provides information on QPM varieties available for commercial production in different agro-ecologies of Ethiopia and the agronomic management practices required for seed and grain production. It further presents a general guide on how to establish field demonstration plots and conduct field days on QPM varieties. It is meant to serve as a reference for extension experts, farmers and other stakeholders who are involved in the production, demonstration, and extension of QPM in Ethiopia. To some extent, it would be a useful source of information to health professionals who are involved in health extension, and to students and teachers in agricultural training centers such as Agricultural, Technical and Vocational Educational Training (ATVET) colleges. QUALITY PROTEIN MAIZE A Guide to the Technology (QPM) and Its Promotion in Ethiopia Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna Nutritious Maize for Ethiopia (NuME) Project CIMMYT, Addis Ababa, Ethiopia Table of contents List of tables .......................................................................................................................................... iii List of figures ......................................................................................................................................... iii Definitions ............................................................................................................................................. iv List of abbreviations ............................................................................................................................... v Acknowlegments .................................................................................................................................... vi 1. Introduction ................................................................................................................................ 1 1.1. Purpose of this guidebook ................................................................................................... 1 2. What is QPM? ............................................................................................................................. 2 2.1. Genetic background ............................................................................................................. 2 2.2. History of QPM development ............................................................................................... 4 2.3. Nutritional Benefits of QPM .................................................................................................. 5 2.4. QPM Germplasm Development in Ethiopia .......................................................................... 7 3. QPM varieties, their characteristics and adaptation .............................................................. 8 3.1. Open-pollinated varieties (OPVs) .......................................................................................... 8 3.2. Hybrid QPM varieties ........................................................................................................... 9 4. QPM variety maintenance ....................................................................................................... 13 4.1. Preventing QPM Grain Contamination in farmers’ fields .................................................... 13 4.2. Recycling of QPM seeds .................................................................................................... 14 5. QPM field management/agronomy ........................................................................................ 15 5.1. Spacing and plant population density ................................................................................ 15 5.2. Soil nutrition ....................................................................................................................... 16 5.3. Pest management .............................................................................................................. 16 5.3.1 Weeds and weed management ................................................................................. 16 5.3.2 Major maize diseases and their management ........................................................... 17 5.3.3 Major insect pests of maize and their management .................................................. 19 6. Post-harvest management ...................................................................................................... 20 6.1. Grain storage ...................................................................................................................... 20 7. Conducting QPM Field demonstrations ................................................................................. 22 7.1. Selecting demonstration plots ........................................................................................... 22 7.2. Selecting farmer cooperators ............................................................................................. 22 7.3. Demonstration plot layout .................................................................................................. 23 7.4. Choice of QPM and control varieties ................................................................................. 23 7.5. Planting and thinning .......................................................................................................... 24 7.6. Fertilization ......................................................................................................................... 24 7.7. Pest management .............................................................................................................. 25 7.8. Monitoring and yield data collection .................................................................................. 26 8. Organizing field days ............................................................................................................... 27 8.1 Preparing the demonstration plots ..................................................................................... 27 8.2 Promoting the field day ...................................................................................................... 27 8.2.1 Announcements and invitations ................................................................................ 27 8.2.2 Encouraging women’s participation .......................................................................... 28 8.2.3 Conducting the field days ......................................................................................... 28 8.3 QPM utilization demonstration ........................................................................................... 29 8.3.1 Food preparation and demonstration ........................................................................ 29 8.3.2 Food sensory evaluation (triangle test) ...................................................................... 29 8.3.3 Procedures for conducting the triangle sensory test in a field day setting ............... 30 8.4 Information messages ........................................................................................................ 30 9. References and further reading .............................................................................................. 32 ii List of tables Table 1. Lysine and tryptophan levels as percentages of total protein in whole grain flour of conventional and QPM (o2o2) genotypes . ....................................................... 2 Table 2. QPM varieties released in Ethiopia and their agro-ecological adaptations, disease reactions, and agronomic characteristics ................................................................. 8 Table 3. Recommended plant density and spacing of different QPM varieties in different agro-ecologies
Load more

Recommended publications
  • Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
    Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc.
    [Show full text]
  • Corn Has Diverse Uses and Can Be Transformed Into Varied Products
    Maize Based Products Compiled and Edited by Dr Shruti Sethi, Principal Scientist & Dr. S. K. Jha, Principal Scientist & Professor Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, Pusa New Delhi 110012 Maize is also known as Corn or Makka in Hindi. It is one of the most versatile crops having adaptability under varied agro-climatic conditions. Globally, it is known as queen of cereals due to its highest genetic yield potential among the cereals. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. The United States of America (USA) is the largest producer of maize contributing about 36% of the total production. Production of maize ranks third in the country after rice and wheat. About 26 million tonnes corn was produced in 2016-17 from 9.6 Mha area. The country exported 3,70,066.11 MT of maize to the world for the worth of Rs. 1,019.29 crores/ 142.76 USD Millions in 2019-20. Major export destinations included Nepal, Bangladesh Pr, Myanmar, Pakistan Ir, Bhutan The corn kernel has highest energy density (365 kcal/100 g) among the cereals and also contains vitamins namely, vitamin B1 (thiamine), B2 (niacin), B3 (riboflavin), B5 (pantothenic acid) and B6. Although maize kernels contain many macro and micronutrients necessary for human metabolic needs, normal corn is inherently deficient in two essential amino acids, viz lysine and tryptophan. Maize is staple food for human being and quality feed for animals.
    [Show full text]
  • Maize Fortification: Update on Organoleptic Studies of Various Types of Maize Flours and Cooked Maize Porridges
    Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges Filip Van Bockstaele Philip Randall Quentin Johnson Anna Verster Maize strategy meeting 2016 Dar es Salaam 1 Food Quality Nutritional quality Physico- Sensorial chemical quality quality Maize strategy meeting 2016 Dar es Salaam 2 Sensory analysis TASTE SMELL sweet, sour, salty, bitter, umami aroma SOUND TEXTURE SIGHT fluid, solid, hard, brittle, sticky Color, surface structure, reflectance Maize strategy meeting 2016 Dar es Salaam 3 From maize meal to porridge End Ingredients Processing product Maize strategy meeting 2016 Dar es Salaam 4 Ingredients Maize strategy meeting 2016 Dar es Salaam 5 Ingredients • Maize meal composition: – Maize variety – Type of milling – Extraction rate Maize strategy meeting 2016 Dar es Salaam 6 Ingredients • Particle size distribution: Super maize meal Special maize meal Beckman Coulter LS 13320 laser Maize strategy meeting 2016 Dar es Salaam 7 diffraction particle size analyzer (Analis) From maize meal to porridge STORAGE End Ingredients Processing product Maize strategy meeting 2016 Dar es Salaam 8 From maize meal to porridge • Storage conditions: fat hydrolysis and oxidation Maize strategy meetingJohn Shindano 2016 Dar es Salaam. PhD thesis (Ghent University, 2007)9 From maize meal to porridge STORAGE End Ingredients Processing product Cooking time/temperature Stirring Water/maize ratio Maize strategy meeting 2016 Dar es Salaam 10 Processing • Cooking test • Pasting (RVA) Maize strategy meeting
    [Show full text]
  • Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
    Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological
    [Show full text]
  • Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health: a Joint Consultation
    Technical considerations for maize flour and corn meal fortification in public health: a joint consultation Maria Nieves Garcia-Casal Senior Consultant Evidence and Programme Guidance Unit World Health Organization October 2016 Flours fortification The World Health Organization is updating several evidence-informed guidelines for the fortification of staple foods as a public health intervention, including the fortification of maize flour and corn meal with iron and other micronutrients. Flours fortification It is now recognized that there is much more variability in maize flour processing than in wheat flour and the same principles that apply for wheat flour fortification may not necessarily apply for maize flour fortification. Technical meeting • WHO in collaboration with the Sackler Institute for Nutrition Science and the Flour Fortification Initiative. • Consultation: Technical considerations for maize flour and corn meal fortification in public health. • New York City, April 8–9, 2013. In preparation for the meeting Background documents were commissioned to experts in food technology and nutrition science on several topics. Systematic review: “Fortification of maize flour with iron for preventing anaemia and iron deficiency in populations”. Meeting objective To review the industrial and regulatory technical considerations in maize flour and corn meal fortification. Meeting outcomes 1. Multi-sectoral discussion on food technology and regulatory aspects of fortification of maize flour and corn meal. 2. Research priorities for fortification of maize flour and corn meal. 3. Considerations for maize flour and corn meal fortification programme implementation: adoption and adaptation. Topics covered 1. Different technologies used industrially for the production of maize flour and corn meal. 2. Consumption patterns of products made with maize flour and corn meal.
    [Show full text]
  • Breeding for Quality Protein Maize (QPM) Varieties: a Review
    agronomy Review Breeding for Quality Protein Maize (QPM) Varieties: A Review Liliane N. Tandzi 1,2,*, Charles S. Mutengwa 1, Eddy L. M. Ngonkeu 2,3, Noé Woïn 2 and Vernon Gracen 4 1 Department of Agronomy, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa; [email protected] 2 Institute of Agricultural Research for Development (IRAD), P.O. Box 2123, Messa, Yaounde, Cameroon; [email protected] (E.L.M.N.); [email protected] (N.W.) 3 Department of Plant Biology and Physiology, Faculty of Science, University of Yaounde I, Yaounde, Cameroon 4 West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences, University of Ghana, Legon PMB LG 30, Accra 999064, Ghana; [email protected] * Correspondence: [email protected] or [email protected]; Tel.: +27-063-459-4323 Received: 28 August 2017; Accepted: 19 October 2017; Published: 28 November 2017 Abstract: The nutritional evaluation of quality protein maize (QPM) in feeding trials has proved its nutritional superiority over non-QPM varieties for human and livestock consumption. The present paper reviews some of the most recent achievements in development of QPM varieties using both conventional and molecular breeding under stressed and non-stressed environments. It is evident that numerous QPM varieties have been developed and released around the world over the past few decades. While the review points out some gaps in information or research efforts, challenges associated with adoption QPM varieties are highlighted and suggestions to overcome them are presented. The adoption of released varieties and challenges facing QPM production at the farmer level are also mentioned.
    [Show full text]
  • Factors Influencing Commercialization of Green Maize in Nandi South, Nandi County Kenya by Pius Kipkorir Cheruiyot a Thesis Subm
    FACTORS INFLUENCING COMMERCIALIZATION OF GREEN MAIZE IN NANDI SOUTH, NANDI COUNTY KENYA BY PIUS KIPKORIR CHERUIYOT A THESIS SUBMITTED TO THE SCHOOL OF ARTS AND SOCIAL SCIENCES, DEPARTMENT OF HISTORY, POLITICAL SCIENCE AND PUBLIC ADMINISTRATION FOR THE IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN PUBLIC ADMINISTRATION AND POLICY MOI UNIVERSITY DECEMBER, 2018 ii DECLARATION Declaration by the Student I declare that this thesis is my original work and has not been presented for the award of degree in any another university. No part of this thesis may be reproduced without prior written permission of the Author and/ or Moi University Pius Kipkorir Cheruiyot ……………………… ……………… SASS/PGPA/06/07 Signature Date Declaration By the Supervisors This thesis has been submitted for examination with our Approval as University Supervisors. Dr. James K. Chelang’a ……………………… ……………… Department of History, Political Signature Date Science and Public Administration Mr. Dulo Nyaoro ……………………… ……………… Department of History, Political Signature Date Science and Public Administration iii DEDICATION This work is dedicated to my beloved wife Mercy Cheruiyot, children Kipkoech, Kimaru, Jerop, and Jepkurui. To my parents Sosten Cheruiyot and Anjaline Cheruiyot, siblings and all my friends for their inspiration, encouragement and continuous support throughout the entire process of writing this research thesis. God Bless you all. iv ABSTRACT The purpose of this study was to assess the factors that influenced the commercialization of green maize in Nandi South, Nandi County. The Study aimed at investigating the reasons why farmers opted to sell green maize rather than wait to sell it as dry cereals. The study aimed at achieving the following objectives; to analyze policies that guide the commercialization of green maize; to assess factors that motivate farmers to sell their green maize, to evaluate the consequences of the sale of green maize and to assess the positive ant the negative results of the sale of green maize.
    [Show full text]
  • Introgression of Opaque-2 Gene Into the Genetic Background of Popcorn Using Marker Assisted Selection P
    International Research Journal of Biotechnology Vol. 5(1) pp 10-18, January, 2019 DOI: http:/dx.doi.org/https://www.interesjournals.org/biotechnology.html Available online http://www.interesjournals.org/IRJOB Copyright ©2018 International Research Journals Research Article Introgression of Opaque-2 Gene into the Genetic Background of Popcorn Using Marker Assisted Selection P. M. Adunola1*, B. O. Akinyele1, A. C. Odiyi1, L. S. Fayeun1 and M. G. Akinwale2 1Department of Crop, Soil and Pest Management, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria 2Chitedze Research Station, International Institute of Tropical Agriculture, Malawi ABSTRACT Biofortification of a natural snack like popcorn is important for improved nutrition and health of children and adults. This study was aimed at introgressing opaque-2 gene, a high lysine/tryptophan gene into the genetic background of popcorn. Field experiments were carried out at the Teaching and Research Farm (TRF) of the Federal University of Technology, Akure (FUTA) during the dry and wet seasons of 2016 while biochemical and molecular analyses were carried out in the Biochemistry Laboratory, FUTA and Bioscience Laboratory, International Institute of Tropical Agriculture (IITA) respectively. Nine parental genotypes were used which comprised three popcorn maize varieties and six Quality Protein Maize (QPM) varieties. F1 hybrids were developed by crossing the parental genotypes using North Carolina mating design I. The hybrids were then advanced to F2 by self-pollination. Segregated F2 kernels from each genotype were screened on the light box. Kernel modifications 2 (25% opaque) and 3 (50% opaque) were selected. Selected kernels were analysed biochemically for protein and tryptophan contents.
    [Show full text]
  • Quality Assessment of Ugali Blended with Orange- Fleshed Sweet Potato to Alleviate Vitamin a Deficiency in Tanzania
    Vol. 15(5) pp. 226-235, May 2021 DOI: 10.5897/AJFS2020.2057 Article Number: 75A4CA966903 ISSN: 1996-0794 Copyright ©2021 Author(s) retain the copyright of this article African Journal of Food Science http://www.academicjournals.org/AJFS Full Length Research Paper Quality assessment of Ugali blended with orange- fleshed sweet potato to alleviate vitamin A deficiency in Tanzania Roman M. Fortunatus1*, Amarat H. Simonne2 and Richard J. Mongi3 1Department of Food Science and Technology, University of Dar es Salaam, Dar es Salaam, Tanzania. 2Family, Youth and Community Sciences Department, University of Florida/IFAS, Gainesville, FL 32611, United States. 3College of Health Sciences, University of Dodoma, Dodoma, Tanzania. Received 18 November, 2020; Accepted 10 May, 2021 Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers.
    [Show full text]
  • A Comparative Study of Protein Changes in Normal and Quality Protein Maize During Tortilla Making
    A Comparative Study of Protein Changes in Normal and Quality Protein Maize During Tortilla Making ENRIQUE I. ORTEGA,' EVANGELINA VILLEGAS,I and SURINDER K. VASAL2 ABSTRACT Cereal Chem. 63(5):446-451 Protein changes were evaluated in two different maize genotypes of as nitrogen content increased in the glutelin fraction and in the residue after contrasting protein quality made into tortillas. In both types of maize, fractionation. Tortillas made from quality protein maize (QPM) had a albumins, globulins, zeins, and glutelinlike components became insoluble superior amino acid score mainly because of their very high lysine and after interacting with other biochemical entities catalyzed by the alkaline tryptophan content, which was not significantly affected during tortilla pH and the heat produced in tortilla-making. Increased nitrogen recovery preparation. The superiority of the product obtained with the QPM sample with solvents having alkaline pH, a reducing agent, and sodium dodecyl was demonstrated by its high content of available lysine. Although the in sulfate indicate that hydrophobic interactions may have been involved in vitro digestibility of protein with pepsin and the amount of availablelysine this change in solubility of proteins that are more easily solubilized in the changed during tortilla-making, no evidence was found of a specific unprocessed maize grain. In vitro protein digestibility with pepsin declined detrimental effect on the protein quality of the original QPM grain. Improving the protein quality of cereal grains has been a major Various researchers have investigated nixtamalization and other concern of agricultural scientists for the last two decades. Mutant aspects of tortilla making. Chemical changes that occur during the germ plasm with high levels of lysine has been identified in maize lime treatment of corn (Bressani and Scrimshaw 1958) and during (Mertz et al 1964), sorghum (Singh and Axtell 1973), and barley preparation of tortillas (Bressani et al 1958) are reported.
    [Show full text]
  • (Still) a Burning Issue: Fuel-Efficient Stove Use in Rural Kenya
    (STILL) A BURNING ISSUE: FUEL-EFFICIENT STOVE USE IN RURAL KENYA A Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by ALLISON PATRICIA GRATZ In partial fulfilment of requirements for the degree of Master of Science April, 2009 ©Allison Patricia Gratz, 2009 ABSTRACT (STILL) A BURNING ISSUE: FUEL-EFFICIENT STOVE USE IN RURAL KENYA Allison Patricia Gratz Advisor: University of Guelph, 2009 Professor James P. Mahone Could a stove hold a meaning beyond merely being a tool to cook with? This thesis investigates the knowledge and perceptions of rural residents concerning raw-biomass stoves in Trans Nzoia district, Kenya. The research aimed to identify factors that influenced the use of fuel-efficient stoves in that area. Qualitative data from rural residents, Ministry of Agriculture staff and local administrators were gathered using semi-structured interview techniques and participant observation. Research findings underscored the importance of identifying practical and strategic needs of technology users and the role of local innovation in addressing those needs. There were differences in knowledge and exposure to fuel-efficient stoves depending on the ethnic heterogeneity of an area, age and sex of participants. A conceptual framework developed in the course of this study highlights the importance of culture, exposure, personal factors, and stove characteristics to develop ones capacity to use a new stove. ACKNOWLEDGEMENTS This thesis, although authored by me, would not be in its present form without the help of hundreds of other people. I would like to start by thanking my family, especially my parents, Bob and Verna Duncan. They instilled in me a deep sense of joy and wonderment in discovering the stories and experiences of others quite different from myself, as well as a recognition of the responses that knowledge should bring.
    [Show full text]
  • DOI: 10.18697/Ajfand.80.15945 12574 BIOFORTIFICATION of MAIZE
    Afr. J. Food Agric. Nutr. Dev. 2017; 17(4): 12574-12588 DOI: 10.18697/ajfand.80.15945 BIOFORTIFICATION OF MAIZE FLOUR WITH GRAIN AMARANTH FOR IMPROVED NUTRITION Kamotho SN1*, Kyallo FM1 and DN Sila1 Sylviah Kamotho *Corresponding author: [email protected] 1Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology P.O. Box 62000-00200, Nairobi, Kenya DOI: 10.18697/ajfand.80.15945 12574 ABSTRACT Food insecurity and malnutrition remain two major problems in Kenya that cause under- nutrition (protein-energy malnutrition) and nutrient deficiencies. In a bid to combat the problem, the government has targeted increased production of the micronutrient (minerals, vitamins) fortified maize flour. This is mostly based on chemical fortificants, which is a short-term measure that targets reducing the level of malnutrition while creating better livelihoods. However, there is need to think about long- term and sustainable strategies. Among the causes that have led to food and nutrition insecurity in the country is the over reliance on maize as the staple food. Other staples in Kenya are sorghum, rice and millet. This study aimed at providing a better and more sustainable approach by fortifying maize based diets with grain amaranth. Maize was procured from National Cereals and Produce Board and processed to refined flour, while amaranth grain that had been toasted at 100ºC for 5 minutes and milled into flour was obtained from Annicos Limited Company, Nairobi. Complementary formulations were then prepared by blending the flours. The refined maize flour was mixed with varying ratios of 0, 20, 30 and 40% of the grain amaranth flour.
    [Show full text]