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. 2020 Jan 15;100(1):394-400.
doi: 10.1002/jsfa.10067. Epub 2019 Nov 11.

Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap

Seetha Anitha  1 , Thyn Thyn Htut  2 , Takuji W Tsusaka  3   4 , Ashok Jalagam  1 , Joanna Kane-Potaka  1
Affiliations

Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap

Seetha Anitha et al. J Sci Food Agric. .

Abstract

Background: The present study examined the potential for 'Smart Food' with respect to contributing to the Sustainable Development Goal 2 of ending malnutrition by 2030, using a small-scale capacity building case study in Oe Be Village, Myingyan district, Mandalay region, Myanmar. Within the study site, refined white rice is the major staple, followed by vegetables and animal source food in inadequate quantities. The protein intake in this particular dry zone community meets only 50% of the daily requirement and even less for those children aged less than 23 months. Therefore, to determine the acceptance and opportunity for legumes and millets which are produced locally, nutritious formulations were introduced for various age groups. In addition, a sensory evaluation of the recipes was conducted to test the acceptance of the nutritious products.

Results: Two weeks of the inclusion of millets and pigeonpea in the diets of children aged 6-23 months had a positive impact on wasting, stunting and underweight (P = 0.002, 0.014 and 0.023, respectively). Moreover, the acceptability of these new food products by the children was found to be high. These results indicate an unexplored opportunity for specific millets rich in iron, zinc and calcium, as well as for pigeonpea rich in protein, if prepared in a culturally acceptable way.

Conclusion: The impact and acceptability of this small scale and short-term intervention indicate the potential for Smart Food products in filling the nutrition gap arising from the traditional food consumption habits in the dry zones of Myanmar. © 2019 Society of Chemical Industry.

Keywords: Smart Food; complementary food; difference-in-difference; sensory evaluation; undernutrition.

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References

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