eprintid: 11340
rev_number: 23
eprint_status: archive
userid: 3170
dir: disk0/00/01/13/40
datestamp: 2019-11-28 11:02:10
lastmod: 2021-09-08 04:51:53
status_changed: 2019-11-28 11:02:10
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@CGIAR.ORG
creators_name: Anitha, S
creators_name: Htut, T T
creators_name: Tsusaka, T W
creators_name: Jalagam, A
creators_name: Kane-Potaka, J
creators_gender: Female
creators_gender: Female
icrisatcreators_name: Anitha, S
icrisatcreators_name: Jalagam, A
icrisatcreators_name: Kane-Potaka, J
affiliation: ICRISAT (Patancheru)
affiliation: Myanmar Professional Social Workers Association (MPSWA), (Yangon)
affiliation: ICRISAT (Lilongwe)
affiliation: Organization for Advanced and Integrated Research, Kobe University, (Kobe)
country: India
country: Myanmar
country: Malawi
country: Japan
title: Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap
ispublished: pub
subjects: N12
subjects: S1.5.1
subjects: S1.5.2
subjects: s1.2
subjects: s2.17
subjects: s22
subjects: s355
divisions: SMCO
full_text_status: none
keywords: Smart Food, Undernutrition, Sensory Evaluation, Complementary food, Difference-in-difference
note: The Department of Foreign Affairs and Trade (DFAT) of the Australian Government funded this research. The Livelihoods and Food Security Fund (LIFT), specifically Harald Kreuscher and Sein Myint, provided support and advice during the conduct of this work in Myanmar. Fedwell provided support and also supplied the pigeonpea and pearl millet soup packs used in our intervention program. The authors declare that they have no conflicts.
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 23months. 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 6–23months 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.
date: 2019-10
date_type: published
publication: Journal of the Science of Food and Agriculture (TSI)
volume: 100
number: 1
publisher: Wiley
pagerange: 394-400
id_number: doi:10.1002/jsfa.10067
refereed: TRUE
issn: 0022-5142
official_url: https://doi.org/10.1002/jsfa.10067
related_url_url: https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Potential+for+smart+food+products+in+rural+Myanmar%3A+use+of+millets+and+pigeonpea+to+fill+the+nutrition+gap&btnG=
related_url_type: pub
funders: Department of Foreign Affairs and Trade (DFAT) of the Australian Government funded
funders: The Livelihoods and Food Security Fund (LIFT)
citation:   Anitha, S and Htut, T T and Tsusaka, T W and Jalagam, A and Kane-Potaka, J  (2019) Potential for smart food products in rural Myanmar: use of millets and pigeonpea to fill the nutrition gap.  Journal of the Science of Food and Agriculture (TSI), 100 (1).  pp. 394-400.  ISSN 0022-5142