Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap
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 sit...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2020-01, Vol.100 (1), p.394-400 |
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| creator | Anitha, Seetha Htut, Thyn Thyn Tsusaka, Takuji W Jalagam, Ashok Kane‐Potaka, Joanna |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.10067 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_proquest_journals_2319068184</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2307736943</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3577-8f82891d75ef4190f24ac479d75fa62cbc852438e5e86e6c230cab6f90f6d44c3</originalsourceid><addsrcrecordid>eNqN0c1u1DAQAGALgei2cOEBkCUuCJRiJ47tcKtWtBQVgQScI68zLl5l7cU_Qvv2nWWXHnpAnDzyfONMZgh5wdk5Z6x9t87O7COpHpEFZ4NqGOPsMVlgsm16LtoTcprzmjE2DFI-JScdl51SrVyQ9ddYIBRvZupionljUsEoTnSb4lRtydQHmmpC8HlnAubf05qBRkc3fp4BgQmo_S3EsAVDS6QOE7T8BBpqSb74GOit2T4jT5yZMzw_nmfkx-WH78uPzc2Xq-vlxU1ju16pRjvd6oFPqgcn-MBcK4wVasALZ2RrV1b3reg09KAlSNt2zJqVdCjlJITtzsjrw7v4B78q5DJufLYwzyZArHnEAqU6OYgO6asHdB1rCtgdKvy21FwLVG8OyqaYcwI3bpPHQexGzsb9Bsb9BsY_G0D88vhkXW1guqd_R45AH8BvWEWXrYdg4Z7hjsTQ94IJjBhf-mL281vGGgqWvv3_UtT8qP0Mu3_0PH76dnlx6P4Ow_qxEA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2319068184</pqid></control><display><type>article</type><title>Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap</title><source>MEDLINE</source><source>Access via Wiley Online Library</source><source>Web of Science - Science Citation Index Expanded - 2020<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" /></source><creator>Anitha, Seetha ; Htut, Thyn Thyn ; Tsusaka, Takuji W ; Jalagam, Ashok ; Kane‐Potaka, Joanna</creator><creatorcontrib>Anitha, Seetha ; Htut, Thyn Thyn ; Tsusaka, Takuji W ; Jalagam, Ashok ; Kane‐Potaka, Joanna</creatorcontrib><description>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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10067</identifier><identifier>PMID: 31637726</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acceptability ; Acceptance tests ; Agriculture ; Agriculture, Multidisciplinary ; Animal-based foods ; Cajanus - chemistry ; Cajanus - metabolism ; Calcium ; Calcium, Dietary - analysis ; Calcium, Dietary - metabolism ; Chemistry ; Chemistry, Applied ; Child, Preschool ; Children ; complementary food ; Diet ; difference‐in‐difference ; Female ; Food ; Food consumption ; Food production ; Food products ; Food Science & Technology ; Food sources ; Humans ; Infant ; Iron ; Iron - analysis ; Iron - metabolism ; Legumes ; Life Sciences & Biomedicine ; Male ; Malnutrition ; Millets - chemistry ; Millets - metabolism ; Myanmar ; Nutrition ; Nutritional Status ; Organic chemistry ; Physical Sciences ; Pigeonpeas ; Proteins ; Rural Population ; Science & Technology ; Sensory evaluation ; Smart Food ; Sustainable development ; Traditional foods ; undernutrition ; Underweight ; Zinc</subject><ispartof>Journal of the science of food and agriculture, 2020-01, Vol.100 (1), p.394-400</ispartof><rights>2019 Society of Chemical Industry</rights><rights>2019 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>10</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000495540400001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c3577-8f82891d75ef4190f24ac479d75fa62cbc852438e5e86e6c230cab6f90f6d44c3</citedby><cites>FETCH-LOGICAL-c3577-8f82891d75ef4190f24ac479d75fa62cbc852438e5e86e6c230cab6f90f6d44c3</cites><orcidid>0000-0001-7393-5489 ; 0000-0002-9872-2436</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10067$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10067$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27933,27934,28257,45583,45584</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31637726$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Anitha, Seetha</creatorcontrib><creatorcontrib>Htut, Thyn Thyn</creatorcontrib><creatorcontrib>Tsusaka, Takuji W</creatorcontrib><creatorcontrib>Jalagam, Ashok</creatorcontrib><creatorcontrib>Kane‐Potaka, Joanna</creatorcontrib><title>Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap</title><title>Journal of the science of food and agriculture</title><addtitle>J SCI FOOD AGR</addtitle><addtitle>J Sci Food Agric</addtitle><description>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</description><subject>Acceptability</subject><subject>Acceptance tests</subject><subject>Agriculture</subject><subject>Agriculture, Multidisciplinary</subject><subject>Animal-based foods</subject><subject>Cajanus - chemistry</subject><subject>Cajanus - metabolism</subject><subject>Calcium</subject><subject>Calcium, Dietary - analysis</subject><subject>Calcium, Dietary - metabolism</subject><subject>Chemistry</subject><subject>Chemistry, Applied</subject><subject>Child, Preschool</subject><subject>Children</subject><subject>complementary food</subject><subject>Diet</subject><subject>difference‐in‐difference</subject><subject>Female</subject><subject>Food</subject><subject>Food consumption</subject><subject>Food production</subject><subject>Food products</subject><subject>Food Science & Technology</subject><subject>Food sources</subject><subject>Humans</subject><subject>Infant</subject><subject>Iron</subject><subject>Iron - analysis</subject><subject>Iron - metabolism</subject><subject>Legumes</subject><subject>Life Sciences & Biomedicine</subject><subject>Male</subject><subject>Malnutrition</subject><subject>Millets - chemistry</subject><subject>Millets - metabolism</subject><subject>Myanmar</subject><subject>Nutrition</subject><subject>Nutritional Status</subject><subject>Organic chemistry</subject><subject>Physical Sciences</subject><subject>Pigeonpeas</subject><subject>Proteins</subject><subject>Rural Population</subject><subject>Science & Technology</subject><subject>Sensory evaluation</subject><subject>Smart Food</subject><subject>Sustainable development</subject><subject>Traditional foods</subject><subject>undernutrition</subject><subject>Underweight</subject><subject>Zinc</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><sourceid>EIF</sourceid><recordid>eNqN0c1u1DAQAGALgei2cOEBkCUuCJRiJ47tcKtWtBQVgQScI68zLl5l7cU_Qvv2nWWXHnpAnDzyfONMZgh5wdk5Z6x9t87O7COpHpEFZ4NqGOPsMVlgsm16LtoTcprzmjE2DFI-JScdl51SrVyQ9ddYIBRvZupionljUsEoTnSb4lRtydQHmmpC8HlnAubf05qBRkc3fp4BgQmo_S3EsAVDS6QOE7T8BBpqSb74GOit2T4jT5yZMzw_nmfkx-WH78uPzc2Xq-vlxU1ju16pRjvd6oFPqgcn-MBcK4wVasALZ2RrV1b3reg09KAlSNt2zJqVdCjlJITtzsjrw7v4B78q5DJufLYwzyZArHnEAqU6OYgO6asHdB1rCtgdKvy21FwLVG8OyqaYcwI3bpPHQexGzsb9Bsb9BsY_G0D88vhkXW1guqd_R45AH8BvWEWXrYdg4Z7hjsTQ94IJjBhf-mL281vGGgqWvv3_UtT8qP0Mu3_0PH76dnlx6P4Ow_qxEA</recordid><startdate>20200115</startdate><enddate>20200115</enddate><creator>Anitha, Seetha</creator><creator>Htut, Thyn Thyn</creator><creator>Tsusaka, Takuji W</creator><creator>Jalagam, Ashok</creator><creator>Kane‐Potaka, Joanna</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>AOWDO</scope><scope>BLEPL</scope><scope>DTL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-7393-5489</orcidid><orcidid>https://orcid.org/0000-0002-9872-2436</orcidid></search><sort><creationdate>20200115</creationdate><title>Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap</title><author>Anitha, Seetha ; Htut, Thyn Thyn ; Tsusaka, Takuji W ; Jalagam, Ashok ; Kane‐Potaka, Joanna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3577-8f82891d75ef4190f24ac479d75fa62cbc852438e5e86e6c230cab6f90f6d44c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acceptability</topic><topic>Acceptance tests</topic><topic>Agriculture</topic><topic>Agriculture, Multidisciplinary</topic><topic>Animal-based foods</topic><topic>Cajanus - chemistry</topic><topic>Cajanus - metabolism</topic><topic>Calcium</topic><topic>Calcium, Dietary - analysis</topic><topic>Calcium, Dietary - metabolism</topic><topic>Chemistry</topic><topic>Chemistry, Applied</topic><topic>Child, Preschool</topic><topic>Children</topic><topic>complementary food</topic><topic>Diet</topic><topic>difference‐in‐difference</topic><topic>Female</topic><topic>Food</topic><topic>Food consumption</topic><topic>Food production</topic><topic>Food products</topic><topic>Food Science & Technology</topic><topic>Food sources</topic><topic>Humans</topic><topic>Infant</topic><topic>Iron</topic><topic>Iron - analysis</topic><topic>Iron - metabolism</topic><topic>Legumes</topic><topic>Life Sciences & Biomedicine</topic><topic>Male</topic><topic>Malnutrition</topic><topic>Millets - chemistry</topic><topic>Millets - metabolism</topic><topic>Myanmar</topic><topic>Nutrition</topic><topic>Nutritional Status</topic><topic>Organic chemistry</topic><topic>Physical Sciences</topic><topic>Pigeonpeas</topic><topic>Proteins</topic><topic>Rural Population</topic><topic>Science & Technology</topic><topic>Sensory evaluation</topic><topic>Smart Food</topic><topic>Sustainable development</topic><topic>Traditional foods</topic><topic>undernutrition</topic><topic>Underweight</topic><topic>Zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anitha, Seetha</creatorcontrib><creatorcontrib>Htut, Thyn Thyn</creatorcontrib><creatorcontrib>Tsusaka, Takuji W</creatorcontrib><creatorcontrib>Jalagam, Ashok</creatorcontrib><creatorcontrib>Kane‐Potaka, Joanna</creatorcontrib><collection>Web of Science - 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Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anitha, Seetha</au><au>Htut, Thyn Thyn</au><au>Tsusaka, Takuji W</au><au>Jalagam, Ashok</au><au>Kane‐Potaka, Joanna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap</atitle><jtitle>Journal of the science of food and agriculture</jtitle><stitle>J SCI FOOD AGR</stitle><addtitle>J Sci Food Agric</addtitle><date>2020-01-15</date><risdate>2020</risdate><volume>100</volume><issue>1</issue><spage>394</spage><epage>400</epage><pages>394-400</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>31637726</pmid><doi>10.1002/jsfa.10067</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-7393-5489</orcidid><orcidid>https://orcid.org/0000-0002-9872-2436</orcidid></addata></record> |
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| subjects | Acceptability Acceptance tests Agriculture Agriculture, Multidisciplinary Animal-based foods Cajanus - chemistry Cajanus - metabolism Calcium Calcium, Dietary - analysis Calcium, Dietary - metabolism Chemistry Chemistry, Applied Child, Preschool Children complementary food Diet difference‐in‐difference Female Food Food consumption Food production Food products Food Science & Technology Food sources Humans Infant Iron Iron - analysis Iron - metabolism Legumes Life Sciences & Biomedicine Male Malnutrition Millets - chemistry Millets - metabolism Myanmar Nutrition Nutritional Status Organic chemistry Physical Sciences Pigeonpeas Proteins Rural Population Science & Technology Sensory evaluation Smart Food Sustainable development Traditional foods undernutrition Underweight Zinc |
| title | Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap |
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