ANNUAL REPORT MARCH 2009 – FEBRUARY 2010

Transcription

An Bè Jigi1: Use of Local Diversity for Enhancing Nutrition
(especially Fe/Zn bioavailability) in sorghum/pearl millet
consuming communities
ANNUAL REPORT
MARCH 2009 – FEBRUARY 2010
Researchers:
•
•
•
•
•
•
Marjon Tuinsma, Country Director, HKI Mali
Letitia SAM, Country deputy Director Programs, HKI Mali
Zoumana Berthe, SAN+ Deputy Coordinator, HKI Mali
Coulibaly Salimata Sidibé, LTA, IER
Fred Rattunde, Principal Researcher, ICRISAT, Mali
Vera LUGUTUAH, ICRISAT,Mali.
Funded by :
1
An Bè Jigui: <<Hope for all>> in Bambara language
TABLE OF CONTENTS
LIST OF ACRONYMS __________________________________________________ 3
SUMMARY____________________________________________________________ 4
1.
BACKGROUND AND RATIONALE ___________________________________ 5
2.
PROJECT BACKGROUND __________________________________________ 7
3.
PROJECT OBJECTIVES AND ACTIVITIES PLANNED _________________ 8
4.
RESULTS OF THE FOURTH PROJECT YEAR ________________________ 11
4.1 Culinary tests __________________________________________________________ 11
4.2 Micronutrient Testing of Sorghum Varieties ________________________________ 11
4.3 Analyses of Decortication Yields: Culinary Test______________________________ 12
4.4 Analysis of Fe, Zn and Phytate in whole- and decorticated grains: Culinary Test __ 14
4.5 Analyses of Fe and Zn content of On-Farm Participatory Variety Trial samples ___ 16
4.6 Training of trainers on transformation techniques that assure bioavailability of iron
and zinc in meals __________________________________________________________ 20
4.6.1 Millet malting technique ______________________________________________________ 20
4.6.2 Enriched flours _____________________________________________________________ 21
4.6.3 Soya soumbala production ____________________________________________________ 21
4.6.4 Soya milk preparation ________________________________________________________ 22
4.7 Training manual development ____________________________________________ 22
4.8 Nutrition improved meals by adding Moringa Oleifera and Okra Baobab leaves. _ 22
4.9 Training of trainers to conduct group discussion _____________________________ 25
4.10 The production and broadcasting of radio programs on local radio the 3 sites ___ 25
4.11 The Development of M&E guideline for field agents _________________________ 26
4.12 The production of educational materials for field agents ______________________ 26
4.13 Theater as a communication and education tool _____________________________ 26
4.14 Participation in CoP____________________________________________________ 26
4.15 The organization of a final nutrition survey (using KAP method) ______________ 26
5. TEAM REPORT SECTION ___________________________________________ 27
5.1 Integrated activities _____________________________________________________ 27
5.2 Insights and lessons learned ______________________________________________ 28
5.3. Conclusion and the way forward __________________________________________ 28
6. FINANCIAL REPORT SECTION ______________________________________ 29
7. WORKPLAN FOR MARCH AND APRIL 2010 (No-cost extension) ___________ 29
ANNEX 1 Four-year workplan ___________________________________________ 30
ANNEX 2 Succes stories or most significant change. _________________________ 38
Annex 3. Training materials Transformation _______________________________ 40
2
LIST OF ACRONYMS
ABJ
ACOD
AOPP
BCC
CCRP
CD
ECOWAS
EDSM
FAO
FEWSNet
FY
GAA
GIS
HKI
ICRISAT
IEC
IER
IFA
IMR
ITA
KPC
L
LTA
M&E
MOH
MOU
MRTC
NGO
PVO
TADD
ULPC
UN
UNICEF
USAID
VA
VAC
VAD
WA
WCBA
An Bè Jigi
Association Conseil pour le Développement
Association des Organizations Professionnelles Paysannes
Behavior Change Communication
Collaborative Crops Research Program
Country Director
Economic Community of West African States
Étude Démographique et de la Santé au Mali
Food and Agriculture Organization
Famine Early Warning System Network (USAID-funded project)
Fiscal Year
German Agro Action
Geographic Information System
Helen Keller International
International Crops Research Centre for the Semi-Arid Tropics
Information Education Communication
Institut d’Economie Rurale
iron+folic acid
Infant Mortality Rate
Institut de Technologie Alimentaire
Knowledge, Practice and Coverage (Survey)
Leveraged
Laboratoire de Technologie Alimentaire
Monitoring and Evaluation
Ministry of Health
Memorandum of Understanding
Malaria Research and Training Centre
Non-Governmental Organization
Private Voluntary Organization
Tangential Abrasive Dehuller Device
Local Union of Cereal Producers (Union Locale des Producteurs de
Céréales)
United Nations
United Nations Children’s Fund
United States Agency For International Development
Vitamin A
Vitamin A Capsule
Vitamin A Deficiency
West Africa
Women of Child Bearing Age
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SUMMARY
The An Bè Jigi project (Hope for all in the local language) received its first year funding
at the beginning of March 2006. The project has been implemented by three key
partners: Helen Keller International (HKI), Institute of Rural Economy (IER) and the
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) who have
collaborated closely with several more partners: German Agro Action, Association
Conseil pour le Développement ACOD, Local Union of Cereal Producers ULPC, Malaria
Research and Training Centre MRTC). HKI is the project coordinating agency. The
project is ending after 4 four successful years of accomplishments in the area of
nutrition.
The general objective of the project was to: enhance nutrition through sustainable bio
fortification of sorghum and millet using participatory variety development. The key target
groups were: children under 5 years of age and women of child bearing age (WCA).
The ABJ project works in synergy with the ALIVE project on legume intensification and
participatory variety enhancement (joint baseline survey, organization of planning
meeting) and the Seed Systems project (seed production).
The last years of the implementation of project activities have seen the continuation of
crops research particularly on the bioavailability of iron and zinc in different varieties of
millet and sorghum in the three zones of the project. Samples were sent to laboratory in
Mali and in India for the identification of millet and sorghum varieties. The level of
acceptability and uptake by the communities were also tested in the three interventions
zone. The HKI team organized several workshops with trainers of trainers and women
groups on improved Nutrition, using the newly developed Picture Book Aid/Image Box.
The IER team also organized training sessions for trainers in several cereal
transformation techniques and utilisation of Moringa and Baobab leaves in recipes.
The present report describes in detail progress and findings achieved by the AN BE JIGI
team. While the project achieved much progress, there were also weaknesses identified
or areas where more research would be needed.
The activities during the 4rd year of the project have been conducted well in general.
However some activities have known a delay due to availability of staff and/or
consultants. A no-cost extension until the end of April has been approved by the
McKnight foundation to enable the AnBeJigi team to finalize all planned activities of the
project. Therefore a final report will be submitted by the end of May 2010.
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1.
BACKGROUND AND RATIONALE
Mali ranks 173th out of 177 countries in the Human Development Index2. Malnutrition
prevalence is high (34% of children under five are stunted, 32% underweight and 13%
are wasted) and is the single most important cause of child mortality (more than 50% of
deaths)3. Furthermore, only 32% of children less than six months are exclusively
breastfed and 30% of children between 6-9 months receive complementary feeding.
Most Malian children 6 to 59 months of age are anemic (82%) with iron deficiency as the
most probable cause. Evidence from another West African country indicates that
approximately half of anemia is due to iron deficiency.4 Women of reproductive age are
anemic (63%), the frequency being even higher among pregnant women (73%)5. It is
estimated that 33% of the world population lives in countries with high risk of zinc
deficiency (including Mali). In developing countries, zinc deficiency ranks 5th among the
leading 10 risk factors for disease; WHO attributes 800,000 deaths worldwide each year
to zinc deficiency and the loss of over 28 million healthy life years6. Rates of iron
deficiency anemia may be used as suggestive evidence of the risk of zinc deficiency7.
Micronutrient deficiencies may even be increasing in sorghum/millet producing zones of
West Africa (WA) with a population doubling every 30 years8, and with decreasing
access to the best source of bioavailable iron - meat. Expansion of agricultural activities,
intense hunting and decreased wildlife populations have decreased wild game in diets.
Also, per capita availability of animal products is reduced due to human population
growth, and previous droughts reducing livestock numbers (small ruminants are only
now reaching levels that existed prior to the droughts of the 1980s, and large ruminant
populations are still recovering).
Thus, populations in semi-arid West Africa are increasingly dependent on plant sources
for micronutrient sufficiency, even though these sources have much lower bioavailable
iron and zinc. New, sustainable sources or techniques of providing required levels of
bioavailable micronutrients are necessary for human development, productivity, and
well-being in the region. These sources need to be affordable, and locally available.
Thus the challenge is to improve utilization of local diversity to meet nutritional needs.
Sorghum and pearl millet constitute the main staple foods for over 100 million people
living in the semi-arid tropics of West and Central Africa. These crops are also an
important source of micronutrients in this region, providing one third to one half of
Fe/cap/day9.
2
UNDP 2007 Human Development Index
EDS IV 2006
4
Asobayire et al, 2001. Prevalence of iron deficiency anemia with and without concurrent anemia in
population groups with high prevalence of malaria and other infections: a study in Cote d’Ivoire. Am. J.
Clin. Nutr. 2001; 74: 776-82
5
M/DHS, 2001
6
International Zinc Association, 2004 Zinc for Better Health
7
IZiNCG, 2004, Technical document #1. Food and Nutrition Bulletin vol. 25 no 1, supplement 2
8
UN Population Division, 1997 (web site paper)
9
FAO Yearbook. Per capita availability of various nutrients, extent of iron deficiency, and the per capita
availability of iron through various crops in Africa and Latin America and HarvestPlus Workshop, 2001
3
5
Mineral components of sorghum grain vary widely10. Varietal diversity is important, with
for example contents in whole grains of 99 cultivated sorghum varieties range from 4.714.1 mg/100g Fe and 2.5-6.8 mg/100g Zn11. Sorghum and millet are indigenous, with
WA being the center of origin and diversity, and large genetic diversity exists for most
traits of agronomic importance.
Initial research on exploring diversity of WA sorghum/millets for micronutrient contents
with HarvestPlus12 is ongoing but work has been limited to research station studies
examining whole grain. In order to achieve impact, it became necessary to examine
nutrient availability at actual farmers’ field level, and in grain products actually
consumed. Some of the issues were that:
• grain mineral content vary greatly depending on mineral composition of soils and
conditions under which varieties are grown13;
• grain decortication (removal of the outer layer) prior to producing flour or grits for
actual food preparation. As the majority of minerals occur in the outer layers
(69% germ, 11% in seed coat) major amounts of Fe/Zn may be lost even before
the food is prepared. Differences between varieties have been observed for
decortication losses and ease of decortication. Yet to date ,there have been no
systematic efforts to understand varietal differences for decortication traits, nor
methods available to exploit these differences to improve Fe/ Zn availabilitye.
• Antinutritional factors in grains, such as phytate, can bind Fe/Zn and may have
larger consequences on bioavailability of Fe/Zn than content per se. There is
limited information on genetic diversity for phytate contents in decorticated
grains.
10
Hulse et al. 1980. Sorghum and the Millets: their composition and nutritive value. Academic Press, New
York.
11
Subramanian V and Jambunathan V. 1984. Chemical composition and food quality of sorghum. Pages
32-47 in Nutritional and processing quality of sorghum (Salunkhe DK, Chavan JK and Jadhav SJ, eds.).
Oxford & IBH Publishing Co., New Delhi.
12
HarvestPlus is an international, interdisciplinary, research program that seeks to reduce micronutrient
malnutrition by harnessing the powers of agriculture and nutrition research to breed nutrient dense staple
foods. www.harvestplus.org
13
Klopfenstein, C.F. and r. C. Hoseney. 1991. Nutritional properties of sorghum and the millets. In
Sorghum and Millets: Chemistry and Technology, ed. David A.V. Dendy, pg. 125-168
6
2.
PROJECT BACKGROUND
An Be Jigi (ABJ) is a project funded by the McKnight Foundation’s Collaborative Crops
Research Program (CCRP). The project was funded for four years for the amount of
420,000$. The aim of the project is to bring agricultural research and nutrition aspects
closer. The principal partners in the consortium are Helen Keller International (HKI),
International Crops Research Institute of the Semi-Arid Tropics (ICRISAT) and Institut
d’Economie Rurale (IER) with HKI as the principal partner. Aside from the three main
partners, the project works in collaboration with German Agro Action (AAA) in the
northern region (Tenenkou), Association Conseil pour le Developpement (ACOD) in the
Mande zone and Union Locale des Producteurs de Cereales (ULPC) in Dioila. . Table 1
shows the respective roles of the ABJ partners.
Table 1: Roles of ABJ project partners
ORGANIZATION
ROLE
HKI
Coordination and technical nutrition assistance
ICRISAT
Genetical research and integrated natural resource management
IER
Agronomical research and food technology
GAA/ACOD/ULPC
Participatory field work with farmers on site
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3.
PROJECT OBJECTIVES AND ACTIVITIES PLANNED
The overall goal of the project is to: Enhance health, productivity, well-being through
improved nutrition.
The general objective is to: Enhance nutrition through sustainable biofortification of
sorghum and millet using participatory variety development
Key target groups are: Children under 5 years of age and women of child bearing age
(WCA).
The Key outputs over the 4 year life span were:
1) The enhancement of the nutritional contribution of staple cereal grains by tapping
available diversity
• The selection of methodology which integrates nutrition into participatory
breeding
• Superior farmer preferred varieties
2) The identification of critical determinants/opportunities for improved nutrition within
local diet and locally grown foods
• Identification of key nutritional patterns, feeding practices and beliefs that
determine nutritional status
• Identification of nutrient dense foods, enhancers and inhibitors (dark
green leafy vegetables, legumes)
• Understanding of critical determinants on Fe/Zn bioavailability
(processing, cooking, feeding and hygiene practices, environmental
sanitation).
3) The formulation, testing and promotion of combinations of practices that assure
synergy and, sustainability
• Promising methods formulated
• Testing/documentation/promotion of most promising methods and
practices
• Community Education materials developed
• Models/methods/guides available for development actors (research and
development) to incorporate nutrition
The table below summarizes the overall planned activities during the project lifespan.
Table 2: planned activities for the ABJ project
YEAR
PLANNED ACTIVITIES
Year 1
Start up workshop, collection of required basic information on grains, village nutrition
surveys (practices/knowledge/attitudes/resources available), input of expertise,
development of methods, and strengthen capacity of IER for analysis. Obtain basic
information about sorghum and millet grain traits necessary to establish effective,
feasible selection methods for improved nutritional value.
Year 2 – 3
Participatory Learning and Action: iterative process of Assessment, Analysis enabling
identification of key interventions, and Action (Triple A), supervision and monitoring. A
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Year 4
Year 5
selection protocol is elaborated and tested, participatory breeding that incorporates key
grain traits for nutrition, development of IEC materials
Endline survey, nutrition impact assessment, preparation of materials/guides for
educating community of practice members, for target populations in common agroecological zone, for NGO/Research organizations operating in common zones. Model
for region: ways for scaling up and out.
ABJ partners will continue to assess sustainable adoption of behavioral change after
the project has ended through leveraged resources
Activities are implemented in Mali. The point of entry was the already existing and strong
participatory sorghum/millet variety development partnerships in two contrasting, agroecological and cultural zones of importance for each staple cereal crop. Activities in
sorghum-based systems were conducted in the Dioila district, 160km east of Bamako,
and the Mandé district 60km southwest of Bamako. Whereas the Dioila district is more
commercially oriented, with cotton production and mechanization being much more
advanced, the Mandé district is less market oriented, and agricultural intensification and
cotton production is proceeding at slower pace. The farming systems are cereal (and
cotton) based, with primarily pure-stand cultures of sorghum, with pearl millet and
increasingly maize as secondary cereal crops (and rice in low-lands). Groundnut is the
predominant legume crop, but its area of production is markedly lower than that of
cereals. Both zones represent the main “Savanah sorghum belt” that extends from
Senegal across Mali, and Burkina Faso.
Activities in millet-based systems are being conducted in the more northerly Tenenkou
Cercle (Mopti Region) (400mm rainfall), which is thinly populated (Bambara and
Tamachek ethnic groups). Tenenkou provides a sample of the ecological, social and
infrastructure conditions important in the Sahelian zone that extends from Northern
Senegal, across Mali, northern Burkina Faso and Niger. (see map below for the 3 sites).
9
Zone of ABJ Project
This project is based on the vision of integrating research and development,
agriculture and nutrition, scientists and farmers, corresponding to the concept of
Participatory Learning and Action. The analyses of key constraints and positive
deviance will provide the basis for applied interventions.
10
4.
RESULTS OF THE FOURTH PROJECT YEAR
Activities for Year four were conducted in collaboration with all consortium partners. The
Partner organization with expertise in a given area was the lead in the implementation of
the activity providing an opportunity to learn from each other.
4.1 Culinary tests
The Culinary test was conducted in a total of 4 villages in March 2009. A total of 15
varieties and four local checks were tested by a total of 25 participants in each village
involved in the “blind” taste-testing. The test had three replications, with three grain
samples that were each decorticated, milled and cooked by a separate group of women.
Two varieties, Oki and Kakou, were rejected due to the poor consistency of To, and the
excess bran leading to lower “food yield”.
The culinary tests of the 2009 Participatory Trials are being conducted from March 26 to
April 2, 2010.
4.2 Micronutrient Testing of Sorghum Varieties
A total of 1120 Grain samples of the 70 variety sorghum trials under low- and high-P
conditions at IER-Kolombada and ICRISAT-Samanko from 2008 were evaluated for
decortication yield and grain size and sent to ICRISAT-India for Fe and Zn analyses.
This set of 70 varieties represents the diversity of varieties adapted to the Sudanian
zone of West-Africa, and includes materials of differing racial backgrounds and
corresponding grain types. The iron and zinc values were received in February 2010
and initial analyses of the 2008 grain samples were conducted. Combined analyses of
the three year data set (2006, 2007 and 2008) is underway to a) characterize these
varieties for micronutrient content and identify varieties and source materials with
superior nutritional value, b) assess genotypic and environmental sources of variation for
Fe and Zn contents, and c) assess genotype x environment interactions and
relationships among grain traits to guide designing of a selection methodology for
biofortified sorghum variety development.
Grain samples of the Tall-variety and the Short-variety Participatory Trial of 2008 were
collected from all 14 participating farmers. The 900 samples (32 varieties, 14 farmers, 2
reps per farmer) were assessed for mechanical decortication yields and sent for Fe and
Zn analyses.
The knowledge that grain produced in women’s sorghum fields is more targeted for
feeding children in the “fourth meal” offers a potential pathway for delivering
micronutrient rich varieties to children’s plates. A total of 35 “3 Variety” trials were
conducted by women farmers in 2009 to begin assessing this potential pathway and the
actual micronutrient levels in grains produced under the low-fertility conditions of
women’s fields. The trials included the variety Tieble which shows promise of having
higher iron and zinc content in the grain. Data on varietal performance and women’s
varietal preferences were collected and are being entered into a database. Grain
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samples obtained from 15 trials are currently being assessed for decortication yield and
prepared for Fe and Zn analyses.
The costs for laboratory analyses of Fe and Zn are shared with the European Union
INSTAPA Project. The INSTAPA project also provides support for the scientific staff
time contributing to the work reported here.
Statistical analyses:
The assistance of Roger Stern and the Statistical Services Centre of Reading University
was invaluable in helping us progress on data analysis in a way that answers the most
pertinent research questions. This work has both provided more clarity of our results as
well as strengthened capacity for continuing the analytical work. We present in this
report some of the current analyses. Although some of this data has already been
presented, the nature and clarity of the findings warrant being recorded.
4.3 Analyses of Decortication Yields: Culinary Test
The 2006 and 2007 Culinary Tests data sets were analyzed to gain insights into the key
sources of variation for decortication yields, and the consequences for grain and
micronutrient losses. The 2006 data set consists of four contrasting varieties cultivated
in 9 villages, and the 2007 data set is based on five varieties grown in 8 villages.
Varieties differed significantly for decortication yield with both the traditional manual
decortication with wooden mortar and pestle and the mechanical decortication with the
TADD (Tangential Abrasive Decortication Device) in 2006 as well as 2007 (Table 3).
The differences for decortication yields between varieties were substantial, ranging from
60 to 87% in 2006 and 67 to 89% in 2007. These varietal differences were much greater
than the differences between villages (Tables 4 and 5). Furthermore, the differences
among varieties were quite stable over villages. The variety x village interactions for
mechanical decortication yields can be explained by the inconsistency of varieties with
the lowest decortication yields whereas varieties with high decortication yields were
stable across villages.
The mechanical decortication yields were generally lower but reasonably predictive of
the manual decortication yield (Tables 6 and 7). However, two of the low decortication
varieties, Kalaban and Dougouba, showed considerably reduced yields with mechanical
decortication. This is likely due to the fact that mechanical decortication is for a constant
period of time (4minutes) whereas manual decortication is stopped when women
consider the grain sufficiently clean. However, since these varieties showed low
decortication yields with both methods, this inconsistency may not seriously affect the
choice of varieties with lower decortication losses (Table 3). Analysis of variance for
decortication yield of both manually (MAN) and mechanically (TADD) decorticated grains
for the 2006 and 2007 culinary test
12
Table 3. Analysis of variance for decortication yield of both manually (MAN) and
mechanically (TADD) decorticated grains for the 2006 and 2007 culinary test
Variety
Village
Variety*Village
Decortication
yield_ MAN
F pr.
<0.001
<0.001
0.46
2006
Decortication
yield _TADD
F pr.
<0.001
<0.001
<0.001
2007
Decortication Decortication
yield_ MAN
yield _TADD
F pr.
F pr.
<0.001
<0.001
0.003
<0.001
0.224
0.013
Table 4.Variety and village means of decortication yield (%) of mechanically (TADD)
decorticated grains of the 2006 culinary test
Village
Seyla
Tonga
Teneya
Kegnero
Kafla
Siby
Magnambougou
Siranikoro
Seribila
Mean
Variety
Tieble
86.0
87.7
87.6
90.7
87.2
85.1
87.2
88.0
87.8
87.5
Guana
79.6
79.3
75.9
82.6
77.4
78.0
73.0
70.4
76.9
77.0
Weli
64.2
80.6
74.2
76.4
62.6
65.7
61.6
57.7
66.1
67.7
Kalaban
79.3
59.9
65.1
52.9
66.2
61.1
60.0
56.5
41.5
60.3
Mean
77.3
76.9
75.7
75.6
73.3
72.5
70.5
68.2
68.1
73.1
Table 5. Variety and village means of decortication yield (%) of mechanically (TADD)
decorticated grains for the 2007 culinary test
Variety
Village
Kafla
Kalague
Keniero
Kenié
Seribila
Siranikoro
Teneya
Wacoro
Mean
Tieble
88.3
90.9
89.7
87.7
89.5
88.9
90.3
86.9
89.0
Djelefi
89.2
90.6
88.1
87.9
90.3
88.6
87.3
87.7
88.7
Tamia
85.0
85.5
85.2
83.2
86.9
87.2
86.3
78.0
84.7
Tiandougou
Coura
75.9
83.7
78.8
77.0
79.3
74.9
80.0
75.5
78.1
Dougouba
70.0
73.0
73.1
64.4
72.5
63.8
61.5
58.2
67.1
Mean
81.7
84.7
83.0
80.0
83.7
80.7
81.1
77.3
81.5
13
Table 6. Variety means of decortication yield of manually decorticated grains of the 2006
culinary test
Variety
Tieble
Guana
Kalaban
Weli
Mean
Manual (%)
82.5
73.9
68.7
68.0
73.3
Mechanical (%)
87.5
77.0
60.3
67.7
73.1
Table 7: Variety means for decortication yield of manually and mechanically (TADD)
decorticated grains of the 2007 culinary test
Variety
Tieble
Djelefi
Tamia
Tiandougou
Coura
Dougouba
Mean
Manual (%)
77.2
72.9
69.5
Mechanical (%)
73.6
76.7
73.3
65.2
64.7
69.9
71.1
52.1
69.3
4.4 Analysis of Fe, Zn and Phytate in whole- and decorticated
grains: Culinary Test
Grain decortication causes major losses of both Fe and Zn, with only 40 to 60% of the
original whole grain micronutrient contents still being retained after traditional manual
decortication (Tables 8 and 9). Thus exploiting varietal differences for Fe and Zn
retention or options for using whole grains could be of great importance for enhancing
micronutrient nutrition.
The percentage retention of Fe, Zn and phytate differed significantly by variety for both
manual as well as mechanical decortication in 2006 and 2007 analyses (Table 10). The
varietal differences for Fe and Zn retention were very stable over villages, with basically
no significant variety by village interactions. Fe and Zn retention therefore can be
effectively assessed without sampling over many villages. The actual magnitude of
micronutrient retention after manual decortication did not differ substantially between
varieties except for a few of the varieties that had the lowest decortication yields.
Retention of Fe and Zn was generally lower with manual- relative to mechanical
decortication (Tables 8 and 9). Estimates of Fe and Zn retention were inconsistent
between manual and mechanical decortication for some varieties with lowest
decortication yields. The varieties “Kalaban” and “Dougouba” had increased Fe
retention with manual decortication, but did not have superior Fe contents of
decorticated grain due to the low Fe content of their whole grains. Likewise for Zn,
Kalaban had the lowest decorticated grain zinc content despite its higher Zn retention
(Table 8). Therefore, assessing micronutrient contents of either decorticated grain or
14
whole grain seems to be more predictive of nutritional value than estimating
micronutrient retention per se.
Table 8. Variety means of phytate (IP6), Fe, Zn contents of whole grain (WG), manually
(MAN) and mechanically (Mec) decorticated grains, and percent retention (Ret) in
decorticated grain relative to whole grain for 2006 culinary test samples.
IP6
WG
Variety (ppm)
Tieble
16
Guana
13
Weli
10
Kalaban 9
Mean
12
IP6
MAN
(ppm)
9
7
5
5
6
Ret
IP6
(%)
55
49
52
51
52
Ret
Fe
Fe
Fe
Fe
WG
MAN Mec
Man
(ppm) (ppm) (ppm) (%)
27
13
17
50
24
12
13
50
24
12
15
52
19
12
12
64
24
12
14
54
Ret
Fe
Mec
(%)
64
57
62
65
62
Ret
Zn
Zn
Zn
Zn
WG
MAN Mec
MAN
18
9
12
46
21
9
12
43
17
7
10
49
12
6
8
54
17
8
10
48
Ret
Zn
Mec
(%)
69
58
60
68
64
Table 9. Variety means of phytate (IP6), Fe, Zn contents of whole grain (WG), manually
(MAN) and mechanically (Mec) decorticated grains, and percent retention (Ret) in
decorcticated grain relative to whole grain for 2007 culinary test samples.
Ret
IP6
IP6
Ret Fe
Fe
Fe
Fe
WG
MAN IP6 WG
MAN Mec
Man
(ppm) (ppm) (%) (ppm) (ppm) (ppm) (%)
8.6
2.7
32 37
15
25
41
7.7
2.0
26 38
14
26
39
7.4
2.7
36 37
15
23
42
Variety
Tieble
Djelefi
Tamia
Tiandougou
Coura
7.1
Dougouba
8.3
Mean
7.8
2.0
3.0
2.5
29
38
32
32
36
36
12
15
14
20
19
22
38
44
41
Ret
Fe
Mec
(%)
67
68
63
Ret
Zn
Zn
Zn
Zn
WG
MAN Mec
MAN
20
9
15
44
21
7
16
36
17
8
13
46
Ret
Zn
Mec
(%)
74
75
72
63
54
63
17
21
19
69
53
69
7
9
8
12
11
13
15
44
47
43
Table 10. Variety and village main effects and interactions for percent retention of Fe, Zn
and phytate (IP6) after traditional manual (MAN) and mechanical (Mec) decortication.
Year
Fe_MAN
Fe_Mec
2006 Zn_MAN
Zn_Mec
IP6_MAN
Fe_MAN
Fe_Mec
2007 Zn_MAN
Zn_Mec
IP6_MAN
F pr.
Variety
0.003
0.04
0.003
<0.001
0.17
0.18
<0.001
0.02
<0.001
<0.001
Village
0.001
0.36
0.14
0.07
0.21
<0.001
<0.001
<0.001
<0.001
<0.001
Variety*Village
0.27
0.14
0.46
0.24
0.06
0.29
<0.001
0.79
0.00
0.23
4.5 Analyses of Fe and Zn content of On-Farm Participatory
Variety Trial samples
The grain samples collected from the On-farm “Short Variety” and “Tall Variety”
Participatory Sorghum Variety Trials provides an opportunity to assess the importance of
varietal variation and variety by environment interaction for Fe and Zn contents over a
larger sampling of both genotypes and environments. The Tall and Short Variety Trials
were conducted by two farmers each in each of 8 villages in 2007 and 2008, with each
farmer having 2 repetitions. The Tall and the Short trials each consisted of 16 varieties,
which were the same in 2007 and 2008. The complete Fe and Zn analysis of 2007
samples was received and will be reported here. The first two villages of 2008 samples
have also just been obtained.
The Fe and Zn contents were estimated at the ICRISAT-Patancheru lab on mechanically
(TADD) decorticated grains to minimize risks of contamination by soil14 and to relate as
closely as possible to the food actually being consumed. Grains were decorticated for 4
minutes, using duplicate 20g samples. The Fe and Zn determinations were made as
duplicate (2007) or single analysis with repeat of questionable samples (2008).
Initial analyses by individual village indicate that the results were highly repeatable with
relatively low error for Fe and Zn contents, as shown by the heritability estimates on
entry-mean basis of the 2007 Short Variety Trial results (Table 11).
Varieties differed significantly for both Fe and Zn contents over villages for the 2007
Short Variety Trial (Table 12). The differences among varieties were very large, with
varietal means ranging from 15.5 to 25.0 ppm for Fe (Table 13) and from 10.1 to 15.3
ppm for Zn (Table 14).
14
Latunde-Dada, G.O. Contaminant iron in water and soil samples and in vitro availability studies. Food
and Nutrition Bulletin. www.unu.edu/unupress/food/8f144e/8f144e0j.htm
16
Although farmers within village were also significant sources of variation, these variance
components were relatively smaller than those for variety. There was a significant variety
by village interaction for both Fe and Zn contents (Table 12), although the rank of
varieties was relatively consistent across all villages.
These results, based on a larger sample of varieties, provide further support of the major
importance of varietal differences for Fe and Zn contents as was found in the Culinary
Tests. The short plant height test varieties “Djelfi” and “Boulen” both had high Fe and Zn
contents. These levels were comparable to that of the tall landrace check variety
“Tieble” (Tables 13 and 14). These results suggest that stable varietal differences for Fe
and Zn contents can be exploited under the complex and varied soil-, rainfall- and
management practices of farmer’s field conditions.
The micronutrient range of the
short plant height test entries points to the importance of screening new breeding
materials to avoid dissemination of exceedingly low micronutrient content varieties. The
relationship between degree of Guinea-race genetic background with higher
micronutrient contents is apparent in both the “Short” and “Tall” Variety Trial results of
2007 (Table 15). This result, if confirmed with additional data sets, will be critical for
guiding future breeding work to enhance the micronutrient density of this staple cereal
for West Africa. These analyses are on-going.
Table 11. Heritability estimates for Fe and Zinc of “Short Variety Trial” by village in 2007
Village
Kalague
Teneya
Wacoro
Keniero
Kenié
Kafla
Seribila
Heritability
Fe_TADD
0.64
0.67
0.85
0.88
0.88
0.90
0.94
Siranikoro 0.95
Mean
0.84
for Heritability
Zn_TADD
0.78
0.77
0.90
0.86
0.80
0.83
1.00
for
0.92
0.86
Table 12. Variance components and respective standard errors for Fe and Zn contents of
mechanically decorticated grains of the 2007 Participatory Short Variety Trial.
Fe
VarComp
Village
1.56
Variety
8.72
Village/Paysan
1.87
Village*Variety
4.25
(Village/Paysan)*Variety 0.91
s.e.
1.64
3.48
1.07
0.92
0.61
Zn
VarComp
0.918
2.769
0.583
0.693
0.424
s.e.
0.716
1.077
0.338
0.221
0.216
17
Table 13. Mean Fe contents (ppm) of mechanically decorticated grains of 16 varieties from
the 2007 Short-Variety Trial, averaged over two farmers per village.
Variety
Djelefi
Tieble
Boulen
Tamia
Oki
Tieba
Marakanio
Tiandougou
Coura
Lebo
Kouladji
Gagna
Koule
Kakou
Grinkan
Tiguila
Drasa
Mean
Seribila
24
24
23
24
20
18
16
Siranikoro
26
25
23
25
20
19
17
Kenié
26
25
27
23
24
23
19
Wacoro
25
23
27
19
26
23
20
Kalague
23
25
23
22
23
22
24
Keniero
27
26
23
24
21
22
22
Teneya
23
24
25
22
24
25
24
Kafla
25
27
26
24
24
24
24
Mean
25.0
24.9
24.8
22.9
22.7
21.8
20.6
24
18
18
16
14
15
15
15
14
18.5
20
18
17
16
16
16
16
15
15
19.1
19
18
18
19
18
15
17
17
15
20.1
18
19
19
18
18
21
18
18
15
20.3
16
20
21
18
21
19
17
17
16
20.5
22
20
18
18
21
19
18
16
16
20.9
19
21
24
20
19
20
21
19
17
21.7
19
22
21
20
19
20
18
19
17
21.8
19.7
19.5
19.5
18.3
18.2
18.1
17.4
17.0
15.5
20.4
Table 14. Mean Zn contents (ppm) of mechanically decorticated grains of 16 varieties from
the 2007 Short-Variety Trial, averaged over two farmers per village.
Village
Variety
Djelefi
Tieble
Boulen
Tieba
Oki
Tamia
Lebo
Tiandougou
Coura
Marakanio
Grinkan
Kouladji
Koule
Gagna
Tiguila
Drasa
Wacoro
13
13
13
14
12
11
11
Seribilia
14
14
13
12
12
13
11
Kenié
17
15
16
13
13
13
12
Teneya
15
14
15
14
13
13
13
Kalague
16
17
15
13
13
13
13
Siranikoro
16
16
16
15
13
14
13
Kafla
15
15
16
15
14
13
13
Keniero
17
17
16
16
14
14
14
Mean
15.3
15.2
14.9
14.0
12.9
12.8
12.3
10
10
10
10
11
9
9
10
12
10
10
11
10
10
10
10
12
11
11
11
11
11
12
11
11
12
13
11
11
12
11
11
13
13
11
11
12
11
11
12
12
12
12
12
11
11
11
11
11
13
11
12
11
12
12
12
14
13
12
12
12
12
11
12
11.9
11.8
11.2
11.2
11.2
11.1
11.0
11.0
18
Kakou
Mean
9
10.8
9
11.4
9
12.3
11
12.6
10
12.7
10
12.7
11
12.9
11
13.6
10.1
12.4
Table 15.. Mean Fe, Zn and mechanical decortication yields of varieties in the 2007 “Short”
and “Tall” Variety Trials, averaged over eight villages.
Short varieties
Tall Varieties
Variety
Palo
Kassoroka
Yalama
Fe
Origin* (ppm)
G_Pop 13.4
G_LR
13.2
G_Pop 13.0
Zn
(ppm)
8.7
8.9
8.8
Dect
yld
(%)
73
69
70
64
68
50
60
58
Tieble
Bamouka
Yamasa
Sekounioni
Bandokablen
G_LR
G_LR
G_Hyb
G_LR
G_LR
13.0
12.6
12.1
11.7
11.4
8.1
8.1
8.6
8.1
7.2
73
68
70
69
67
5.4
57
Yoka
G_Pop
11.2
6.6
69
9.1
5.5
52
Niakafa
11.0
7.2
72
9.0
4.6
55
Yebagasago
G_Hyb
Interracial
10.7
7.5
66
8.9
4.5
43
Nionifing
G_LR
9.5
6.4
61
8.6
4.6
56
Koroba
G_LR
9.4
5.7
56
8.4
5.2
41
Bibagalawili
9.4
6.2
68
8.1
4.9
51
Sobani
G_LR
Interracial
Interracial
8.5
6.2
66
Grinkan
8.0
4.7
51
Dougouba
6.2
4.1
Mean
10.0
5.8
56
Mean
11.0
7.3
* G_Pop, G_LR, G_HYb, Inter-racial denote Guinea Poplulation derivative,
Guinea Landrace, Guinea Hybrid, and Guinea-Caudatum interracial derivative.
50
67
Variety
Tamia
Tieble
Oki
Local
Check
Djelefi
Gagna
Boulen
Marakanio
Tiandougou
Coura
Kouladji
Lebo
Kakou
Koule
Tiguila
Drasa
Fe
Origin* (ppm)
G_Pop 13.0
G_LR
12.5
G_Pop 12.0
Zn
(ppm)
7.2
7.4
7.0
Dect
yld
(%)
62
72
59
G_LR
G_Pop
G_Pop
G_Pop
G_Pop
Interracial
Interracial
Interracial
Interracial
Interracial
Interracial
Interracial
Interracial
11.9
11.4
10.2
10.1
9.8
7.5
6.5
5.9
5.5
6.0
9.3
19
4.6 Training of trainers on transformation techniques that assure
bioavailability of iron and zinc in meals
Training sessions were organized by the IER team on the process of malting, the
production of enriched flour, soya milk, and soya soumbala. In addition to 25 women
trained in the 3 project areas, a total of 62 women at Bancoumana, 50 at Kéniéro, 46 at
Diaratoula, 50 at Alamaniana, 43 at Banco and 44 women at Séribila were trained by
the trainers.
4.6.1 Millet malting technique
The Malting process consists of using sprouting millet so amylase could be activated,
following these steps in the malting process:
Picture 1: millet grain washing
Picture 3: Millet sprouts
Picture 2 : millet spinning
Picture 4: sprouted millet
20
Sprouted millet grains are dried in the sun, cleaned to remove roots and leaves. The
flour obtained after processing this product is called malt. It is used in small quantities,
5% in a porridge thereby increasing the energy content of the porridge.
4.6.2 Enriched flours
These are obtained by combining millet flour (75%), bean flour (25%) and malt flour (5%)
The three flours are produced separately before been being mixed according to the
prescribed proportions.
4.6.3 Soya soumbala production
Soya soumbala production follows several steps. It starts with dry cleaning the soya
seeds and dry cooking with continuous steering till they turn brown. This is one of the
key steps in soya soumbala production.
The second step is to cook the clean seeds with local potassium. The cooked seeds are
left to ferment for 3 nights. The product is pounded and formed into bullets.
These bullets are used by the women to enrich their meals but are also sold by the
women and thus help to increase their income. See pictures 7 and 8.
Picture 7 :Before fermentation
Picture 8 : After fermentation
21
4.6.4 Soya milk preparation
Soya milk is obtained after boiling clean soya seeds in water. The boiled seed is
pounded and added with water in the proportion of 1 measure for 3 measures of water.
The product obtain is filter and boilt during 10 minutes, after cooling the milk can be
drank by children more than 7 months and adults.
Picture 9: Boiling soya seeds
Picture 11: Filtration
Picture 10: Dough of Soya
Picture 12: Drinking soya milk
4.7 Training manual development
The training manuals on the production of enriched flour, soya milk and soya soumbala
and on millet malting was developed. Every manual is organized in topics. Key training
steps are recorded with pictures that will be shown to trainees
4.8 Nutrition improved meals by adding Moringa Oleifera, Okra
and Baobab leaves.
4.8.1 Moringa Oleifera
The Moringa tree was introduced in the project and the porridge will be introduced during
the extension phase of the project. The enriched porridges were developed in the Food
22
technology laboratory. They are obtained by mixing decorticated Sorghum powder with
moringa leaf powder (5 to 10%) baobab fruit powder (5 to 15%) and okra seed
(5 ,10 or 15%).
Picture 13. Porridge with Moringa and Baobab leaves
The tested variables were : the taste, the color and acceptance:
• 90% sorgho+10% of moringa powder
• 95 % sorgho +5% of moringa powder
• 95% (farine mil+niébé) + 5 % malt
• 90% sorgho + 10 % baobab fruit powder
• 75% sorgho+10% baobab fruit powder + 15 % soya
• 75% sorgho+15% baobab fruit powder +10 put nut
• 90 % sorgho +5 % baobab fruit Powder + 5 % moringa powder
• 95 % sorgho+ 5 % okra seed powder
• 90 % sorgho + 10 % okra seed Powder
• 85 % sorgho+ 15 % okra seed Powder
Drink based Moringa, okra seed powder and baobab fruit powder:
After several tests of drink the formulae, it was found that most of the developed
powders had a low lipid content. In general they could be kept for a while without
fermentation. However it will be necessary to add lipids to increase the energy value.
23
Table 16 : Powder composition table
Humidity
Flours
(%)
90%sorghum+10%
moringa powder
10,25
Proteins
(%)
Lipids
(%)
Ashes
(%)
Energy
Kcal/100ml
9,81
4,12
1,67
3878,01
95% sorgho +5% moringa
powder
10,10
8
3,22
1,11
3845,05
FC + 5 % malt
9,50
10,06
3,22
0,22
3800,60
90% sorgho + 10 %
baobab fruit
10,05
7,87
2,50
0,78
4707,64
75% sorgho+10% baobab
fruit+ 15 % soya
9,05
16,25
8,98
0,99
4109,10
75% sorgho+15% baobab
fruit +10 put nut
9,35
8,06
8,82
0,88
3992,47
90 % sorgho +5 %
baobab fruit + 5 %
moringa powder
95 % sorgho+ 5 % okra
seed powder
9,85
8,31
3,83
0,89
3045,04
10,10
6,75
2,90
1, 11
3779,20
90 % sorgho + 10 % okra
seed powder
9,75
8,06
4,01
1,55
3817,50
85 % sorgho+ 15 % farine
okra seed powder
9,69
10,06
4,01
4,89
3881,30
7,45
27,25
8,75
8,43
4389,38
11
19
2,64
8,09
3160
9,50
6,75
3,65
0,88
3728,87
moringa powder
Poudre graines de gombo
Farine de sorghum
24
4.8.2 Okra
Okra seed coffee tastes very good and can be drank with or without milk. The test
results were as follows:
Tableau 17 : Evaluation of taste of Okra coffee with and without common powder
milk.
Paramètres
d’évaluation
Goût
Café sans lait de graines de
gombo
Très
Bien
Passable Mauvais
Bien
(%)
(%)
(%)
(%)
13
53
34
Couleur
20
40
40
Odeur
20
53
20
7
Café au lait de graines de
gombo
Très
Bien
Passable
Bien
(%)
(%)
(%)
20
60
20
40
47
13
40
40
20
4.9 Training of trainers to conduct group discussion
A group of 6 women were identified from each of the 6 villages. They were mainly
chosen among women association members by their peers. The women were trained as
trainers in how to improve Nutrition, based on the outcomes of previous Triple A
sessions, the Food Consumption surveys, and other research outcomes. The approach
of the Essentials Nutrition Actions was used including how to conduct BCC sessions. In
a second training they learned how to use the Picture Aids for the training of mothers in
Improved Nutrition. A total of 300 women participated in the disseminaton of training
sessions organized in the 6 villages of Bancoumana, Kéniéro, Banco Diarratoula and
Allamaniana . The dissemination sessions were organized by 36 trainers. HKI had the
main responsibility for this activity.
4.10 The production and broadcasting of radio programs on
local radio the 3 sites
HKI developed and produced messages to promote Improved Nutrition for broadcasting
on local radios. One radio broadcaster was trained per radio station to increase the
broadcasters’ understanding of messages in order to better explain messages in group
discussions.
25
4.11 The Development of M&E guideline for field agents
Guidelines were developed for field agents who conducted group discussion training in
the communities. Also, M&E guidelines were developed that were used to monitor
mother group activities.
4.12 The production of educational materials for field agents
Picture Book Aids were developed and distributed to mothers’ group trainers as well as
to community health volunteers living in the An Be Jigi project .It covers all the Essential
Nutrition Actions. The picture books aids were developed in close collaboration with the
Ministry of Health (Nutrition Division), the National Center for Information and Education
for Health (CNIECS), UNICEF, and tested in the project area. This picture book has
been introduced to a wider area where HKI has Nutrition Activities, like in the whole
region of Koulikoro, two districts in Kayes, one district in Mopti and one in Gao. The
advantage of the picture book is that new or local adapted messages and pictures can
be added.
4.13 Theater as a communication and education tool
HKI team worked again with a Comedian group for the development of themes related
to Essential Nutrition Action and other health and nutrition practices. The theater was
produced in each of the six villages and regrouped community leaders, elder persons,
health center staff, men, women and children. Following the theater, the comedian
supported by the health staff questioned the public about the main messages and gave
further explanations.
The forum theater allowed to inform more people in the target group and to raise further
the awareness of the decision makers at the community and household level on the
advantages of health and nutrition practices.
4.14 Participation in CoP
The 3 An Be Jigi team members participated in the CoP organized in Ouagadougou,
where project activities that had taken place since the last CoP, were presented, The
five-day workshop was useful for the all participants in terms of information sharing.
4.15 The organization of a final nutrition survey (using KAP
method)
A Knowledge, Attitudes and Practices (KAP) survey is ongoing and the report will be
available by the end of April. The Terms of Reference have been developed by AnBeJigi
partners.
26
5. TEAM REPORT SECTION
5.1 Integrated activities
During the reporting period the three consortium partners met regularly to discuss the
planning of the activities and to organize missions to the field together. Due to time and
calendar constraints, joint missions or supervisions were not always feasible. HKI
assisted in the supervision of some of IER’s training activities with women groups in the
target communities. IER and ICRISAT assisted in the theatre activities in the
communities. Findings from the activities of all partners were taken into account as in the
development of the BCC messages for target communities.
In addition, all consortium partners provided input for development of the training
manuals.
The consortium has established and adjusted the impact pathway that gives an
opportunity to each NGO to determine the key actions to be accomplished, the factors
that may affect their accomplishment and to identify the specific research questions.
Cultural practices; local
nutrition knowledge
Approches:
Pathway to improved Nutrition Status
Voies pour un état Nutritionnel amelioré
Sorghum & millet yield
Quantity
consumed
(volume)
Ash analysis
Methodology to improve
selection of Fe/Zn varieties
Improved sorghum & millet
varieties (Fe/Zn & IP6)
Fe, Zn & IP6 analysis
Improved sorghum & millet
varieties (higher
decortication yield)
Increased
Fe/Zn
content in
grain
Higher decortication yield
Improved
nutritional
status
?
Fermentation
Knowledge
Acceptance, time, motivation
Which one
is the
best?
Vit C in porridge
Reduced
molar ratios
(Fe, Zn, IP6)
Nutrition education
Development of recipes
(baobab leaves, okra)
Quality of food
(Fe & Zn
content)
Malting
Use of new recipes (baobab
leaves, okra)
Quality of food
(Bioavailability)
Increased consumption of
Fe/Zn rich products
Tea consumption
Vit C rich products
27
5.2 Insights and lessons learned
Identifying the few, most important, research questions to address is of major
importance for An BeJigi and the West African CoP for effectively contributing to
improved nutrition in the sorghum and millet consuming community. Discussion of team
members on this is ongoing, and was further advanced with at the CoP Ouagadougu
meeting. The communication materials to be developed, practices and guidelines to be
identified and documented for scaling up and out should be guided by these.
5.3. Conclusion and the way forward
The ABJ project has achieved some significant results during its last year of
implementation. Trainees really appreciate the joint activities which were conducted in
their communities. Their increased knowledge of the essential nutrition actions improved
their nutrition and hygiene practices, and helped them to better feed their children. At all
community levels, trainers continue project activities, BCC sessions, and interpersonal
communication. Enriched flour production, soya milk and soya soumbala production
provide improved nutrition and at the same time incomes for the women groups in
Bancoumanan and women in Seribila
Women who planted the Moringa tree are in the hurry to see these trees growth so they
could improve their household nutritional status.
In order to be able to build these achievements and to continue research for improved
nutrition (see 5.2), a concept note has been developed and submitted to the McKnight
foundation, for a follow-up phase of the project.
The general goal of the follow-up project is to help to improve the health status of
children under five and women of child bearing age through biofortified millet and
sorghum varieties and improved food processing methods to more effectively deliver
micronutrients through staple cereals and other locally available complementary
sources.
Specific objectives are to (a) quantify nutritional benefits, acceptability, and “food yield”
of biofortified staple cereal sorghum and millet varieties; (b) determine the nutritional
benefits and acceptability of complementary foods as micronutrient sources; (c)
characterize uptake pathways for improved varieties and test approaches for
commercialization and scaliing-up biofortified food products in contrasting social and
agro-ecological conditions; and (d) improve Behavior Change Communication (BCC) in
target communities to ensure that research findings and results are correctly
communicated to target communities through the use of tools such image boxes,
culinary demonstrations, theater and focus group discussion, etc.
28
6. FINANCIAL REPORT SECTION
The financial reports of HKI, ICRISAT and IER will be submitted with final report.
7. WORKPLAN FOR MARCH AND APRIL 2010 (No-cost
extension)
The most important activity will be the end line Knowledge Attitude Practices (Nutrition)
survey. The Terms of Reference are developed and the start of the survey is planned for
the second week of March and be able to have the final report by mid-April. It will be
conducted by an external consultant.
In addition we are working on renewing the contract with local radio stations in the
project area and we are planning to offer them contract to cover a period of 6 months.
The finalizing (review and printing) of the training modules need to be done.
The monitoring of the activities will continue, including the meetings with the consortium
members.
29
ANNEX 1 Four-year workplan
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
1. Understand general
nutritional patterns
and food habits, for
children under 5 years
and mothers, in key
agricultural systems
OUTPUTS
1.1 Comprehensive
report On
Sorghum/Pearl Millet
Nutrition available
based on existing
literature and key
directions for survey
identified
1.2 Nutrition Survey
In Test Sites
Implemented and
Survey Results
Analyzed
ENHANCED NUTRITION THROUGH SUSTAINABLE BIO-FORTIFICATION OF SORGHUM
USING PARTICPATORY VARIETY DEVELOPMENT
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
IER (Salimata Sidibe)
Existing document
1.1.1 Participatory analyze
reviewed and updated
HKI/ICRISAT
existing documentation with
regard to (mal) nutrition in
Reference document
elaborated
Mali in general and the
project sites specifically,
# of participants
micronutrient content of
millet and sorghum and write Workshop technical
document available
a comprehensive reference
document on millet/sorghum
Hard or e-copies available
nutrition (key number of
nutrition/agric workers will
of existing information
conduct 2-day working
session to validate
document) (will be combined
with start-up workshop)
1.2.1 Implement nutrition
1 baseline survey in 3 of
HKI
survey (during hungry
the 4 sites conducted
IER/ AAA/ULPC/AOPP/MRTC
season) (this includes: KAP, W/H
IN SYNERGY WITH ALIVE
nutritional consumption,
H/A
PROJECT
biological data collection)
W/A
BMI
Hb level
Serrum ferritin
Infection by helminths and
AND MILLET
CALENDAR
YEAR 2
YEAR 1
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
2. Improve
understanding of
determinants
contributing to
iron/zinc malnutrition
and bioavailability at
the household level
OUTPUTS
2.1 Key determinants
for Fe/Zn
bioavailabilty
identified and their
consequences on
target groups
assessed
2.2 Improved
knowledge of
communities on
importance of Fe/Zn
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
Plasmodium infection
prevalence
Food Consumption data
Food processing practices
Access and use of health
services
Hygiene practices (hand
washing, access to safe
water)
1.2.1 Conduct 24 hour in# 24 hour observation
HKI (Marjon Tuinsma)
home observation during
conducted in all 3 sites
ICRISAT (Fred Rattunde)
harvest and hungry period
1.2.2 Implement endline
Endline survey conducted IER
survey, analyze results and
in 3 sites
HKI/ AAA/ULPC/AOPP/MRTC
produce final document
Results analyzed
PROJECT
Report drafted
2.1.1 Organize 3 community Conceptual
based Triple A workshops
framework/site available
IER/ICRISAT/AAA/ULPC/AOPP
(contains presentation of
# of participants
survey results)
3 workshop documents
AND MILLET
CALENDAR
YEAR 3
YEAR 4
YEAR 1
YEAR 3
YEAR 5
2.2.1 Develop educational
materials and organize IEC
sessions
# of IEC materials
produced
# of IEC materials
distributed
AAA/ULPC/AOPP
PROJECT
YEAR 3
31
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
OUTPUTS
nutrition
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
% of members of focus
groups that have heard
the message
groups that can correctly
repeat message
groups
# of agric workers trained
2.2.2 Ensure comparison of Final evaluation document IER
nutrition KAP data at
available
HKI
baseline and endline
2.2.3 Creation of women’s
# of women’s groups
HKI
groups
created
AND MILLET
CALENDAR
YEAR 4
YEAR 3
YEAR 4
32
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
OUTPUTS
3.1 Base line
information on range
of decortication
losses in farmer
preferred varieties as
decorticated in
villages and soil
conditions
characterized for
participatory trial
sites
3.2 Methods/capacity
for measuring ease
of decortication,
decortication yield,
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
3.1.1 Grain of diverse
Participatory trial results
ICRISAT (E. Weltzien)
sorghum varieties produced
IER-Sor/ULPC/ACOD
under farmer-managed
conditions in 4 villages in
Mandé (AcoD) and 4 villages
in Banico (ULPC)
AND MILLET
3.1.2 Grain of diverse millet
varieties produced under
farmer-managed conditions
in participatory trials
3.1.3 Observations of
decortication traits in
participatory breeding trial;
sampling whole and
decorticated grains in
participatory breeding trials;
3.1.4 Physical and chemical
lab assessments of whole
and decorticated grains
3.1.5 Soil analyses for
phosphorus, pH
Participatory trial results
ICRISAT (E. Weltzien)
IER-Cz/AAA
AS OF YEAR 1
Statistical analyses,
reports
IER-LTA (Salimata Sidibe) with
ICRISAT, IER-Sor, AAA
YEAR 1
Continuing
3.2.1 Refine/Develop field
and lab methods for
assessing ease-, yield- and
embryo loss of decortication
CALENDAR
YEAR 1,
continuing
YR1 funding
BMZ
Yr1 funding
BMZ
reports
IER-LTA
YEAR 1
Continuing
phosphorus in soil
ICRISAT (F. Rattunde)
Reports on methods,
observation data,
consultancy report
IER-LTA (Salimata Sidibe)
ICRISAT/IER-Sor/IER-Cz/AAA
AS OF YEAR 1
Funded through
ALIVE
YEAR 1
33
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
OUTPUTS
loss of embryo
4. Characterize and
understand general
impact of
decortication on
nutrient losses /
availability
4.1 Decortication
losses (weight, ash,
Fe, Zn, Phytate)
using different
methods
characterized (at
point of acceptable
grain quality, over
range encountered at
household level)
4.2 More easily
measures of nutrient
retention/loss
identified
4.3 Fe, Zn, Phytate
ENHANCED NUTRITION THROUGH SUSTAINABLE BIO-FORTIFICATION OF SORGHUM AND MILLET
ACTIVITIES
INDICATORS
RESPONSIBLE
CALENDAR
ORGANIZATION AND
INDIVIDUAL
(IER-LTA);
sampling/observing sorghum
grain (IER-Sor/ICRISAT)
and millet grain (AAA/IERCz/ICRISAT); Food Science
consultant advise on grain
die techniques (ICRISAT)
4.1.1 Decortication at
Reports on results of
YEAR 1
different levels via Manual,
parameters tested
TADD and Mechanical
methods of sorghum, millet,
maize
4.2.1 Establish grain
sampling protocol (IERLTA/ICRISAT) that avoids
contamination, preliminary
samples analysed for soil
contaminants (Al,Ti,Cr)
(ICRISAT-Waite Univ.),
protocol revised based on
results
4.3.1 Analyses for Fe, Zn,
Protocol
ICRISAT
YEAR 1
Harvest plus
funding
Fe, Zn Phytate values;
Year 1-2, ICRISAT (lab to
AS OF YEAR 1
34
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
5. Elaborate
<<nutrition friendly>>
participatory variety
selection
methodology
OUTPUTS
contents of whole-,
decorticated-grain
and bran, sources of
variation (G, E, GxE),
estimates of
predicted gains from
alternative selection
criteria
4.4 Strengthened
capacity of IER for
micronutrient
analyses
5.1 Selection
protocol for
participatory variety
improvement
programs; first
superior varieties
identified
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
Phytate of wholegenetic correlations
identify) (F. Rattunde)
decorticated-grain, bran of 5
varieties contrasting for
Year 3-4, IER-LTA
decortication yield from 4
villages per zone; genetic
correlation of direct with
indirect measures of Fe and
Zn contents (lab to confirm)
4.4.1 Training IER-LTA staff Training report
in techniques for iron and
zinc analysis at ITA, Senegal
AND MILLET
5.1.1 a) On-Farm varietal
trials of sorghum and millet;
b) Evaluation of larger
number of varieties for key
physical grain traits
previously identified; c)
analysis
micronutrient/Phytate
contents; d) Bio-available Fe
and Zn levels estimated
based on Fe/Zn and Phytate
values; e) Multi-variate
analyses of contribution of
physical (indirect) grain
observations to bio-available
AS OF YEAR 2 reiterative
process
On-farm variety trials;
number of varieties
analysed, direct and
indirect measures of MN
value, selection protocol.
ULPC (M. Diarra)
AAA (S. Cissoko)
ACOD (A. Sangaré)
IER-Sor, IER-Cz, IER-LTA (D.
Dramé)
ICRISAT, HKI
CALENDAR
Harvest plus
funding for Yr 1
YEAR 1
35
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
6. Introduce changes
in cooking methods,
meal preparation, use
of specific foods,
behaviours for
improving
micronutrient
nutrition in children
and mothers
OUTPUTS
6.1
Processing/cooking/
feeding method
improvements
identified,
implemented,
monitored and
accepted
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
Fe/Zn contents; f) Draft
selection protocol for micronutrient enhancement based
on quantitative genetic
analyses; g) feedback
sessions with participating
farmers
6.1.1Based on outcome 2.1, 3 key determinants/site
AAA (S. Cissoko)
reinforce/introduce use of
identified
ULPC (M. Diarra)
specific foods, practice and
ACOD (A. Sangaré
behavioural changes by
IER (D. Dramé)
season for improving
HKI/ICRISAT
micronutrient nutrition in U5
children and mothers
AND MILLET
CALENDAR
AS OF YEAR 2 reiterative
process
36
GENERAL
OBJECTIVE (GOAL)
SPECIFIC
OBJECTIVES
7. Institutionalize
participatory sorghum
and millet selection
for nutritional value
OUTPUTS
7.1 Documentation of
selection protocol
and guidelines;
NARS capacities
enhanced;
7.2 Documentation of
key interventions and
“Packages of
practices” for
synergy in
micronutrient
enhancement
ACTIVITIES
INDICATORS
RESPONSIBLE
ORGANIZATION AND
INDIVIDUAL
6.1.2 Regularly monitor
# of visits to participating AAA (S. Cissoko)
implementation of improved
communities
ULPC (M. Diarra)
action (this is a reiterative
Mission reports
ACOD (A. Sangaré)
process)
IER (Salimata Sidibé)
HKI/ICRISAT
6.1.3 Verify acceptance of
# of households still AAA (S. Cissoko)
improvements by the
practising
improved ULPC (M. Diarra)
participating communities
behaviour one year after ACOD (A. Sangaré)
end of project
IER (Salimata Sidibe)
HKI/ICRISAT
7.1.1 a) On-Farm varietal
On-farm trials, guidelines ULPC (M. Diarra)
selection for MN value, b)
ACOD (A. Sangaré)
draft and validated
IER-Sor, IER-LTA, IER-Cz
guidelines for selection
(Salimata Sidibe)
programs, c) link with “Seed
AAA (S. Cissoko)
Systems” for seed and
ICRISAT, HKI
information dissemination
7.2.1 a) develop/test ways of #communications
combining superior varieties (presentations, bulletins,
& processing techniques, b)
articles, websites), #
develop and disseminate
workshop participants
mass media presentations
on importance/ways of
improving MN nutrition c)
NARS / Development
Organization training
AND MILLET
CALENDAR
AS OF YEAR 2 on a monthly
basis
YEAR 5
AS OF YEAR 3
YEAR 4
37
ANNEX 2 Succes stories or most significant change.
•
The village of Seribila. A newborn stays 72 hours after birth without breastfeding
because tgehe mother contracted mastitis, The village found alternative solutions to
feed the newborn when HKI proposed that baby be breastfed by another mother. It
was s not a rule in their community for a baby to be breast fed by another mother.
HKI undertook to explain how important it was to breast feed this baby instead of
giving him cow milk or milk powder. After the meeting with the Head of the
household and , advocacy addressed to the chef of village, it was accepted that
another mother in the same household breastfeed the baby till to his mother was
cured. Because we were able to change an old behavior which was in this
community according of which it was forbidden for a woman to breastfeed a baby if it
was not her won, we saw this as a significant change.
•
The second significant change was noticed in Banko village:pen?
During the
dissemination of the trainers’ training session, a grandmother asks this question:
How should I feed??my daughter’s baby since she is pregnant, with a baby who is
only 6 months old? A trainer answered her and showed an example of a child whose
mother got pregnant 6 months after giving birth and whose baby was very healthy
and well nourished: The trainer advised the grandmother to tell her daughter to
continue to breastfed her baby until she was 8 months pregnant but she should add
complementary feeding after 6 months, Sshe advised pregnant womennot do stop
breast feeding because of pregnancy. The grandmother argued that breastfeeding is
forbidden for a pregnant woman because the milk becomes warm and baby would
fall sick. The trainer explained that it not the mother milk which is responsible for
diarrhea but the food wwas given to the baby after breastfeeding was stopped. This
is a big change in the behaviors of this community.
•
The third significant change we noticed after project interventions (training of
trainers, BCC sessions, and theater forum sessions), Community health agents
noticed the increasing number of pregnant women seeking ante natal care in their
village. Also in Seribila villages , women trainers decided to conduct BCC session at
the CSCom level, this also increase the number ante natal care seekers.
•
Enriched Flour : In Keniero village a mother who had no milk to feed her 6 monts old
baby sought help. because of the baby’s constant crying, , she was not able to work
as the other mothers, after participating in the training on enriched flour preparation
for children, she undertook to prepare and feed her baby with porridge made from
enriched flour. Since this time her baby has been healty, happy and well nourished.,.
making it possible for her to work.
•
One woman cooked the enriched flour for her sick husband, After he ate the porridge
the man started eating and regained his health, To continue the joint work of soya
milk and soya soumbala, womens group member’s decided to plant soya in a field,
One woman reported that since the date her husband ate sauce cooked with soya
soumbala he had decided to stop to eating any sauce cooked in his household
without soya soumbala.
The most significant change is that the women group members are now organized to
prepare and sell enriched flour, soya soumbala which will also provide them with money.
39
Annex 3. Training materials Transformation
MINISTERE DE L’AGRICULTURE
MALI
=-=-=-=-=
BUT - UNE FOI
INSTITUT D'ECONOMIE RURALE
=-=-=-=-=
CENTRE REGIONAL DE RECHERCHE
AGRONOMIQUE DE SOTUBA
=-=-=-=-=
LABORATOIRE DE TECHNOLOGIE
ALIMENTAIRE
REPUBLIQUE DU
UN PEUPLE - UN
TRANSFORMATION DES CEREALES ET
LEGUMINEUSES ALIMENTAIRES
(dans les zones de Mandé et Doïla du 10 au 21 Janvier 2008)
COULIBALY Salimata SIDIBE
DIALLO Fatimata CISSE
KONE Mariam DEMBELE
TOURE Fadimata MAÏGA
Janvier 2008
40
Jour 1
9 h-9h 30
10 h-11h
11 h- 13 h
Jour 2
Jour3
Jour 4
8h 30- 9 h
Arrivée, Installation, dans les 2 sites
présentation des participants et des fiches
techniques et identification des attentes
Notions d’hygiène
Trempage du sorgho ou du mil pour maltage
pendant 7 heures
Préparation du soumbala et farine de soja
- Triage, torréfaction du soja, lavage
- cuisson d’une partie du soja dépelliculé
pour soumbala
- séchage de l’autre partie pour farine
infantile
- Mise en fermentation des grains de soja
cuits
- Décorticage du niébé et séchage
TP maltage
LTA, ICRISAT, HKI
ACOD/ULPC
LTA, ICRISAT, HKI
ACOD/ULPC
LTA, ICRISAT, HKI
ACOD/ULPC
LTA, ICRISAT, HKI
ACOD/ULPC
LTA, ICRISAT, HKI
ACOD/ULPC
9h- 11h
Rappel de la journée précédente
TP décorticage et ou lavage des céréales
(sorgho ou mil ou maïs)
TP mouture et séchage des farines de céréale
11h- -
Sensibilisation sur la malnutrition, avantage
de la bouillie enrichie
LTA, ICRISAT, HKI
ACOD/ULPC
8 h 30-9h
TP maltage
LTA, ICRISAT, HKI
ACOD/ULPC
9h 11h
LTA, ICRISAT, HKI
ACOD/ULPC
8h30-9h
Rappel de la journée précédente
Triage et torréfaction de l’arachide pour
farine infantile
Séchage (suite)
TP maltage
9h-9h30
TP lait de soja
LTA, ICRISAT, HKI
ACOD/ULPC
9h30-13 h
TP lait de soja
LTA, ICRISAT, HKI
ACOD/ULPC
15h
Torréfaction de la farine de sorgho (ou mil)
et de celle du niébé
LTA, ICRISAT, HKI
ACOD/ULPC
LTA, ICRISAT, HKI
ACOD/ULPC
41
Jour 5
Mélange des farines (3 parts sorgho+1 part
niébé)
Mélange des farines (3 sorgho+1 soja+1/2
arachide)
Séchage du soumbala
8h30- 9h 30 Fin maltage, séchage des grains germés
Elimination des pédicelles et racines par
léger pilage et vannage
- Mouture du grain germé et tamisage de la
farine (malt)
9h30-12h
Préparation de la bouillie maltée :
Mélange des farines (3 mesures de
farine de céréale+1mesure de
niébé+1/4 mesure de malt).
LTA, ICRISAT, HKI
ACOD/ULPC
42
HYGIENE ET QUALITE
1. Généralités sur l’hygiène alimentaire
1.1. Définitions de l’Hygiène
L’hygiène est l’ensemble de règles et pratiques relatives à la conservation de la santé (Petit
Larousse). L’hygiène des aliments représente l’ensemble des conditions et mesures
nécessaires à l’assurance de la sécurité et de la salubrité des aliments à toutes les étapes
de la chaîne alimentaire. La qualité hygiénique d’un aliment désigne la non toxicité de
l’aliment à court et moyen terme.
Définition de la qualité
La qualité se définit d’abord par rapport à une attente du consommateur mais aussi par
rapport à diverses contraintes du producteur et/ou fournisseur. Il en existe plusieurs
définitions parmi lesquelles on peut noter celles ci dessous :
La qualité est l’ensemble des propriétés et caractéristiques d’un produit ou d’un service
qui lui confèrent l’aptitude à satisfaire des besoins exprimés ou implicites
(AFNOR,1994).
Selon le Dictionnaire Petit Larousse, c’est la manière d’être, bonne ou mauvaise, d’une
chose ; état caractéristique (Aptitude à satisfaire le client).
Pour les produits alimentaires, on peut scinder la qualité en plusieurs volets :
La qualité nutritionnelle : aptitude de l’aliment à bien nourrir le consommateur ;
La qualité hygiénique : la non toxicité de l’aliment à court et long terme ;
La qualité organoleptique : caractéristiques se rapportant aux sensations gustatives,
olfactives, tactiles, visuelles,…
La qualité de service : la commodité d’emploi du produit
La qualité technologique : c’est l’aptitude d’une matière première à un traitement
technologique donné ;
La qualité réglementaire : elle correspond aux standards minimums fixé par les
règlements ou les normes en vigueur dans le but d’assurer au consommateur une
protection minimale quant aux différentes qualités évoquées ci-dessus.
2. Hygiène
2. 1. Pourquoi l’hygiène
C’est pour prévenir contre un certain nombre de dangers pouvant avoir de lourdes
conséquences aux plans social et économique :
dangers biologiques (microbes et autres parasites)
dangers physiques (corps étrangers, morceaux de fer, de ver, de bois ….)
dangers chimiques (métaux lourds, pesticides, résidus de médicaments, toxines).
2.2. Principes d’hygiène
- Réduire ou minimiser les contaminations
- Éviter ou ralentir leur augmentation, voire les détruire
43
Les règles de base consistent essentiellement en la mise en application régulière et
correcte des mesures suivantes :
Veiller rigoureusement et en permanence à la propreté des locaux , des matériels de
production et du personnel ;
Prendre toujours des mesures préventives aux différentes étapes de la chaîne de
production et contrôler leur bonne application.
2.3. Les enjeux de l’hygiène
Les conséquences du non- respect de l’hygiène se font sentir avec plus ou moins
d’acuité à plusieurs niveaux :
Pour les aliments : on peut aboutir à une altération de la qualité marchande (modifications
des caractéristiques organoleptiques et physico-chimiques sans dangers pour le
consommateur) et/ou de la qualité hygiénique (prolifération microbienne, présence de
mycotoxines) rendant l’aliment dangereux pour le consommateur.
Pour le consommateur : les intoxications et maladies d’origine alimentaire telles que les
salmonelloses, hépatites, diarrhées, …sont nombreuses. Les conséquences peuvent aller
d’une simple indisposition passagère à des cas graves entraînant la mort. Les coûts
humains et médicaux de ces intoxications et maladies sont souvent très élevés.
Pour l’entreprise : les conséquences économiques sont très importantes ; elles
commencent souvent par une perte de clientèle pour atteindre chute brutale de l’image
de marque pour finir par la faillite avec parfois des poursuites judiciaires pour les
responsables de l’entreprise.
La maîtrise de l’hygiène de la production à la consommation finale du produit est donc
essentielle pour éviter les conséquences négatives sur la santé publique et l’économie.
L’hygiène et la sécurité des aliments intéressent de plus en plus les pouvoirs publics et
les consommateurs sont désormais plus vigilants et plus exigeants. Chacun pour ce qui
le concerne a un rôle à jouer
Nettoyage, entretien et hygiène du personnel
Des installations et procédures appropriées devraient être mises en place pour assurer
que:
- toutes les opérations nécessaires de nettoyage et d’entretien soient conduites
efficacement; et
- un degré approprié d’hygiène corporelle soit maintenu.
44
Le lavage des mains
Moments de lavage des mains
Avant de commencer le travail
Avant et après avoir mangé
Après avoir manipulé des objets sales (une poubelle par exemple)
Après usage des toilettes
Après avoir éternué ou toussé
Comment doit on se laver les mains ?
Mouiller les mains
Prendre le savon
Frotter bien les mains
Sécher bien les mains
Dosage de l’eau de javel
Pour le rinçage
Avant chaque journée de production procéder à un rinçage du matériel avec de l’eau
javellisée en prenant 3 gouttes pour 1 litre d’eau potable.
45
4. Les Bonnes Pratiques de Fabrication
Elles reposent sur les principes suivants :
Avoir toujours présent à l’esprit que le client est le juge final de la qualité de nos produits
et qu’il ne faut prendre aucun risque en matière de qualité et de sécurité sanitaire des
denrées alimentaires
Bracelets et autres bijoux devraient être retirés avant de rejoindre son poste de travail
Contrôler régulièrement la qualité à son poste de travail fait partie des consignes à
suivre
Démonter si nécessaire le matériel de travail en fin de journée pour le nettoyage
Entreposer les produits et les matières premières en prenant soin de les identifier
clairement
Fumer dans un atelier de fabrication est formellement interdit
Gardez-vous des habitudes, un changement du produit est toujours possible
Habillez-vous seulement avec des vêtements propres qui sont mis à votre disposition
Ignorer les Bonnes Pratiques de Fabrication et d’Hygiène est une faute grave car il ne
faut prendre aucun risque
Jeter immédiatement tous les produits défectueux dans les contenants placés à cet effet
dans les ateliers
Lavez vous toujours les mains avant de rejoindre votre poste de travail
Manger dans un atelier de fabrication est formellement interdit
Nettoyer les équipements et le matériel de production avec les produits et détergents
approuvés
Oter rapidement toute accumulation de déchets près d’une ligne de production
Porter toujours le filet ou casque protecteur mis à votre disposition avant de rejoindre
votre poste
Questionner sans délai votre chef d’équipe si quelque chose vous parait anormale
Tenir son poste de travail propre et ordonné c’est respecter ses compagnons de travail
Utiliser seulement des produits qui portent une identification, c’est éviter l’erreur
Veiller à ce que rien ne puisse tomber dans le produit ou dans son emballage et vérifier
toujours le produit fini avant de l’expédier car le prochain contrôleur c’est le client
X’tra c’est ce que nous voulons entendre des clients lorsqu’ils parlent de nos produits,
des hommes et femmes qui les ont fabriqués
46
Yaka est l’avenue ouverte à tous les risques d’erreur, n’improvisez pas
Zéro défaut est l’objectif que nous devons avoir toujours présent à l’esprit pour satisfaire
les clients
47
FICHE THECHNIQUE SUR LA PRODUCTION DE LA FARINE COMPOSEE MALTEE
La farine composée maltée est un aliment de complément destiné aux enfants de plus de 6 mois. Elle
est à base de mil, de niébé et de malt. Cette production comporte deux principales phases : la
production de la farine composée mil+niébé, et le maltage du mil. A celles-ci s’ajoute la préparation
de la bouillie.
1. PREPARATION DE LA FARINE COMPOSEE MIL+NIEBE
OPERATIONS
DESCRIPTION/REMARQUES
Nettoyage
Débarrasser la matière première (mil et niébé) de toutes les impuretés
par un nettoyage mécanique ou manuel.
Décortiquer le mil et le niébé à l’aide d’un décortiqueur à disque
abrasif ou de type engelberg ou manuellement au mortier et pilon.
Décorticage
Vannage et lavage
Eliminer le son par vannage et le sable par
lavage à grande eau.
Séchage
Torréfaction
Sécher au soleil ou à l’aide d’un séchoir le mil et le niébé.
Torréfier (griller) les grains de mil et de niébé, à l’aide d’un
torréfacteur ou dans une marmite, pour réduire l’humidité et les
facteurs anti-nutritionnels.
Mélange
Mélanger le mil et le niébé respectivement à 75% et 25% du poids
final du mélange.
Mouture
Faire la mouture avec un broyeur à marteau muni de grille de 0.7 mm
d’ouverture de maille, puis tamiser avec un tamis d’ouverture ≤ 0.3
mm .
Conditionnement
Emballer la farine dans des sachets en polypropylène ou polyéthylène
épaisse.
48
2. MALTAGE DU MIL
Le maltage est un processus de germination contrôlée du mil. Les principales opérations de
production du malt de mil sont les suivantes :
OPERATIONS
DESCRIPTIONS/REMARQUES
Nettoyage du mil
Nettoyer par vannage et lavage du mil pour éliminer les impuretés
(sable, autres).
Trempage
Tremper les grains de mil jusqu’à submersion totale dans de eau tiède
pendant 7 heures.
Essorage et mise en
germoir
Essorer les grains à l’aide d’un tamis pour réduire l’excès de l’eau.
Mettre les grains dans un panier en osier ou sur un lit de germination en
inox et couvrir.
Germination
er
1 jour :
2
ème
3
ème
5
ème
jour :
4
ème
jour :
Laver les grains à grande eau le matin, à midi puis le soir sans les
frotter, les essorer puis mettre en germoir.
e
e
Du 2 au 4 jour, arroser les grains en germoir sans les inonder matin et
soir.
e
Au 5 jour, interrompre la germination par un séchage solaire ou à l’aide
d’un séchoir.
Elimination des gemmules
Les grains séchés sont légèrement pilés puis vanner pour éliminer les
gemmules.
Mouture
Faire la mouture à l’aide d’un broyeur à marteau
Puis tamiser pour éliminer le son.
Conditionnement
Le malt ainsi obtenu est conditionné en sachets
plastiques ou dans un récipient hermétique avant son utilisation dans la
préparation de la bouillie.
3. PREPARATION DE LA BOUILLIE
Mélanger la farine composée sorgho ou mil+niébé et le malt (farine de mil germé)
respectivement à 95% et 5% du poids final de la farine composée maltée ou 1 mesure du
mélange mil+niébé et ¼ de mesure de malt ;
Délayer 1 mesure de ce mélange dans 3 ou 4 mesures d’eau tiède contenue dans une
casserole, remuer et poser sur le feu et laisser cuire pendant 7-10 minutes.
Ajouter du jus de citron en fin de cuisson et éventuellement un peu de sel, du sucre ou un peu
d’huile ou de beurre pour plus d’énergie.
49
FICHE THECHNIQUE SUR LA PRODUCTION
DE LA FARINE COMPOSEE
La farine composée est un aliment de complément destinée aux enfants de plus de 6 mois.
Elle est à base de céréale (sorgho, maïs ou mil), de soja et d’arachide.
OPERATIONS
Nettoyage du mil ou du sorgho,
du soja et de l’arachide
Débarrasser la matière première (mil, soja arachide) de toutes
les impuretés par un nettoyage mécanique ou manuel puis les
trier
Décorticage/ vannage et lavage
- Décortiquer la céréale (mil, ou maïs ou sorgho) à l’aide d’un
décortiqueur à disque abrasif ou de type engelberg ou
manuellement au mortier et pilon. Eliminer le son des céréales
par vannage et le sable par lavage à grande eau.
- Torréfier soja jusqu’à ce que les pellicules des graines
comment à craquer
- les verser dans l’eau tiède puis frotter pour éliminer les
pellicules
- Faire sécher les graines de soja dépelliculées
Séchage
Sécher au soleil ou à l’aide d’un séchoir le mil ou le maïs et le
soja. Dans le cas où la mouture sèche n’est pas possible,
procéder à la mouture humide du mil puis sécher la farine.
Torréfaction
- Torréfier (griller) les grains de mil de maïs ou de sorgho à
l’aide d’un torréfacteur ou dans une marmite, pour réduire
l’humidité et les facteurs anti-nutritionnels.
Dans le cas d’une mouture humide, faire sécher la farine de
mil puis la torréfier.
- Torréfier l’arachide
Mélanger 3 mesures de mil ou de sorgho + 1 mesure de soja + ½
mesure d’arachide.
Mélange
Mouture
Faire la mouture avec un broyeur à marteau muni de grille de
0.7 mm d’ouverture de maille, ou manuellement tamiser avec
un tamis d’ouverture ≤ 0.3 mm (nylon).
Conditionnement
Emballer la farine dans des sachets en polypropylène ou
polyéthylène épaisse.
DU SOUMBALA DE SOJA
OPERATIONS
Nettoyage du soja
Débarrasser le soja de toutes les impuretés par un triage
manuel
50
Torréfaction et lavage
- Torréfier soja jusqu’à ce que les pellicules des graines
comment à craquer
- les verser dans l’eau tiède puis frotter pour éliminer les
pellicules
Cuisson
- Cuire les graines de soja en ajoutant de la potasse locale
jusqu’à leur ramollissement (environ 2 à 3 heures)
- A la fin de la cuisson, éliminer l’excès d’eau et refroidir
légèrement
Fermentation
- Les graines cuites sont placées dans un sac en
polyéthylène puis recouverte pour favoriser la fermentation
qui dure 2 à trois nuits selon les saisons.
Séchage
- Les graines fermentées sont séchées directement ou broyer
pour former une pâte qu’on peut modeler comme dans le cas
du soumbala de néré.
51
DU LAIT DE SOJA
Ingrédients
1 mesure de soja
4 mesures d’eau
Sucre et sel selon le goût
Préparation
OPERATIONS
OBSERVATIONS
Nettoyage
Triage des graines De soja impuretés
et les avariées puis laver.
Cuisson
- Verser les graines dans 6 mesures
d’eau bouillante et laisser cuire
pendant 20 minutes. Ne pas couvrir.
- Laver pour éliminer la pellicule et
égoutter les graines cuites
Mouture des graines
Moudre les graines jusqu’à l’obtention
d’une pâte lisse.
- Ajouter 4-5 tasses d’eau bouillante
puis filtrer le mélange à l’aide d’un
tissu blanc et propre.
Cuisson du lait
- Ajouter du sucre et du sel selon votre
goût.
- Faire cuire le lait pendant 15 minutes.
Ne pas couvrir.
Refroidissement et
ensachage
Conservation
Refroidir le lait dans un récipient.
REMARQUES ET
RELEVE DES DONNEES
Eviter la caramélisation des
graines
Eviter l’humidité
- Le lait peut être conservé pendant 12
heures hors du réfrigérateur.
- Le résidu peut être séché et utilisé
dans d’autres plats (soupes, akara)
52

ANNUAL REPORT MARCH 2009 – FEBRUARY 2010

Transcription

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