Biofortification Techniques to Improve Food Security

Saltzman, Amy; Andersson, Meike S.; Asare-Marfo, Dorene; Lividini, Keith; Moura, Fabiana F. De; Moursi, Mourad; Oparinde, Adewale; Taleon, Víctor

doi:10.1016/b978-0-08-100596-5.03078-x

Cited by 27 publications

(31 citation statements)

References 40 publications

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“…Bio-fortification is an innovative process of enhancing the micronutrient composition of food crops (Olatade et al, 2016;Saltzman et al, 2016. Since local staple foods dominate the food consumption of the rural poor, bio-fortification of such local staples serves as an effective micronutrient deficiencies reduction strategy (Glopan, 2015;Rao & Annadana, 2017).…”

Section: Introductionmentioning

confidence: 99%

Adoption of Bio-fortified Pro-Vitamin-A Cassava and Health Outcome of Farming Households in Abia and Anambra States Nigeria

Onyeneke¹,

Emenekwe²,

Munonye³

et al. 2020

jae

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This study examined the relationship between the adoption of bio-fortified provitamin- A cassava varieties and farming households’ health outcomes using cross sectional data obtained from 318 cassava farmers in southeast Nigeria. The data was analysed using binary logistic regression, propensity score matching of treatment effects and percentages. The study found that number of children under five, household size, education of head of household, extension service, ownership of television, radio, mobile phone and tricycle, membership of cooperative societies, and access to credit were the significant predictors of adoption of pro-vitamin-A bio-fortified cassava varieties in the States. The study also found that the main constraints militating against adoption of pro-vitamin-A bio-fortified cassava include decaying of roots immediately after maturation,high cost of cassava stem, and high moisture content. The estimate of the effect of the adoption of bio-fortified pro-vitamin-A cassava varieties onincidence of vitamin-A deficiency related diseases was significant with an average treatment effect on the adopters of -0.463. The adoption of bio- fortified pro-vitamin-A cassava varieties has substantial effect on the reduction of vitamin-A deficiency related health outcomes. There is need for wider awareness and dissemination of the varieties among cassava farmers, while interventions should target the promotion of both production and consumption of such cassava varieties. Key words: adoption of bio-fortified cassava varieties; vitamin A deficiency related diseases

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Section: Introductionmentioning

confidence: 99%

Adoption of Bio-fortified Pro-Vitamin-A Cassava and Health Outcome of Farming Households in Abia and Anambra States Nigeria

Onyeneke¹,

Emenekwe²,

Munonye³

et al. 2020

jae

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“…Vitamin A deficiency, which is associated with risk of infections and xerophthalmia, is a severe public health problem in countries like Nigeria, Democratic Republic of Congo (DRC) and the Republic of the Congo, where cassava is the main source of carbohydrates . Biofortified staple crops with higher micronutrient density, including varieties of biofortified yellow cassava with provitamin A carotenoids (pVACs), have been developed to contribute reducing micronutrient deficiencies across the world . Biofortified cassava varieties developed by conventional breeding techniques have been released in the main cassava‐producing countries, such as the DRC and Nigeria.…”

Section: Introductionmentioning

confidence: 99%

“…1,2 Biofortified staple crops with higher micronutrient density, including varieties of biofortified yellow cassava with provitamin A carotenoids (pVACs), have been developed to contribute reducing micronutrient deficiencies across the world. 3 Biofortified cassava varieties developed by conventional breeding techniques have been released in the main cassava-producing countries, such as the DRC and Nigeria. In 2008, the first biofortified cassava variety (Kindisa), with pVACs levels between 6 and 8 μg g −1 -carotene equivalents ( CE), was released in the DRC.…”

Section: Introductionmentioning

confidence: 99%

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Taleon

Sumbu²,

Muzhingi³

et al. 2018

J Sci Food Agric

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The results indicated that biofortified boiled cassava could be an effective food product to improve pVACs intake in areas where vitamin A deficiency exists, and processing of chikwangue and fufu should be improved before promoting biofortified cassava in vitamin-A-deficient areas with high cassava consumption. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Moreover, the results have justified expanding research from the target population of nonpregnant, nonlactating women and children four to six years of age to adolescent women, in order to understand how consuming biofortified crops affects nutritional outcomes in pregnant women and in children during the first two years of life (Saltzman et al 2016). The results of bioavailability studies with children younger than three (Chomba et al 2015;Kodkany et al 2013) and women of childbearing age (Li et al 2010;La Frano et al 2013;Rosado et al 2009;Cercamondi et al 2013) indicate that substantial proportions of the estimated average requirements for iron, zinc, or vitamin A can be delivered by single biofortified crops.…”

Section: Current Evidence: Nutrition Impactmentioning

confidence: 99%

Achieving a nutrition revolution for Africa: The road to healthier diets and optimal nutrition

Ayalew¹,

Hoffmann²,

Lindahl³

et al. 2016

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Focusing the 2015 Annual Trends and Outlook Report (ATOR) on nutrition will contribute to a broader understanding of the critical role of nutrition in achieving international, continental, and national economic growth targets through agriculture, food security, and nutrition. This report presents information and analysis in support of evidence-based policy making that should inform the second generation of CAADP national investment plans now being developed. This is an important moment for shaping the region’s future and ensuring that the much-needed agriculture-led growth and development agenda can simultaneously deliver on improving nutrition, saving lives, improving productivity and health, and curbing nutrition-related diseases and the associated public health expenditures. These investment plans should address not only the usual elements of undernutrition but also widespread micronutrient deficiencies (termed “hidden hunger”) and the growing problem of overweight and obesity that is associated with economic growth.1 introduction 2 The African union policy environment toward enabling action for nutrition in Africa 3 Africa’s progress toward meeting current nutrition targets 4 Economic development and nutrition transition in Ghana: taking stock of food consumption patterns and trends 5 Making African agriculture and food systems work for nutrition: what has been done, and what needs to be done? 6 Lessons learned from the evaluation of Helen Keller International’s enhanced homestead food production program 7 The role of biofortification as part of more diverse diets in Africa: progress, challenges, and opportunities 8 The role of mycotoxin contamination in nutrition: the aflatoxin story 9 The challenges, opportunities, and lessons learned in evidence-informed decision making in Africa 10 Evaluating nutrition-sensitive programs: challenges, methods, and opportunities 11 Supporting multisectoral action: capacity and nutrition leadership challenges facing Africa 12 Tracking key CAADP indicators and implementation processes 13 Summary and policy recommendations: toward a nutrition revolution for AfricaReportPRIFPRI1; ReSAKSS; HarvestPlus; B Promoting healthy food systemsDSGD; WCAO; ESAO; HarvestPlus; PHND; A4NH; MTIDCGIAR Research Program on Agriculture for Nutrition and Health (A4NH

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Biofortification Techniques to Improve Food Security

Cited by 27 publications

References 40 publications

Adoption of Bio-fortified Pro-Vitamin-A Cassava and Health Outcome of Farming Households in Abia and Anambra States Nigeria

Adoption of Bio-fortified Pro-Vitamin-A Cassava and Health Outcome of Farming Households in Abia and Anambra States Nigeria

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Achieving a nutrition revolution for Africa: The road to healthier diets and optimal nutrition

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