Tawanda Muzhingi presents an overview of Flagship Project 4 'Nutritious food and added value' of the CGIAR Research Program on Roots, Tubers and Bananas (RTB), during the 18th Triennial Symposium of the International Society of Tropical Roots Crops (ISTRC) in October 2018.

1. O c t o b e r 2 0 1 8
Flagship 4:
Nutritious Food & Added Value
TAWANDA MUZHINGI • RTB ISTRC MEETING

2. Flagship Project 4: Objectives
To support the fuller, equitable, and
sustainable utilization of RTB crops
for healthier diets and improved
income opportunities
To overcome constraints that have
hindered RTB crops from entering urban
markets, perishability, bulkiness,
perception as of low social status, and
limited post-harvest investment

3. Post-harvest innovationGender integration
• Validation of the Gender in Value Chains
Analytical Tools for Expanding Utilization of Roots,
Tubers and Bananas and Reducing Their
Postharvest Losses
Post harvest loss management
• Testing the efficacy of two technologies for
increasing the shelf-life of fresh cassava roots to
increase the value to growers, traders and
consumers.
Animal feed from cassava peels and sweetpotato
silage
• Longitudinal study on designed pig feed resources
farmers use and what are the current feeding
practices on smallholder farms. RTB Scaling P1
cassava peels work IITA.
Food product development
• Studies to investigate the potential of developing
novel food products using yam flour from D. alata.
• Market demand and consumer profile for products
based on by-products from the native potato chips
processing in Ecuador.
Cross cutting research

4. Highlights key expected outputs/outcomes for 2018
• Review of user preferences for boiled and fried sweetpotato in Uganda
and the East African region at large.
• Knowledge of the impact of interaction of packaging materials and storage
time on consumer preferences of cassava, yam or plantain-based food
• RTB food composition data, and the tools to access and exploit it,
underpin the development and implementation of local food and nutrition
policies, regulatory measures, labelling and health advice.
• Food Safety: Heavy metal contents and microbial counts of plantain
chips/flour dried traditionally and under the solar tent will be determined
and compared.
• Yam flour from 150 ascensions were analysed for proximate composition
and used to develop NIRS Calibration profile and Spectral data base for
fresh yam and cassava for selected traits ( eg DM, starch and its properties)
• Validation of postharvest losses in the sweetpotato value chain in
Uganda.
• Feasibility of replacing wood residues with plantain peels and cassava
peels as substrate for commercial production of mushrooms under two
different climates: tropical mountainous 1500-1700 & 1000 m a.s.l
• Assessment of banana peels, cassava leaves and other RTB by-products
to reduce greenhouse gas emissions of cattle, when used as ingredients in

5. Highlight publications and research findings/Capacity developed
at the national and sub-national
• Eyinla T., Sanusi R., Alamu E., Maziya-Dixon B. (2018) Variations of β-
carotene retention in a staple produced from yellow fleshed cassava
roots through different drying methods. Functional Foods in Health and
Disease, 8(7): 372-384
• Adegunwa, M. O., Fafiolu, O. F., Adebowale, A. A., Bakare, H. A., & Alamu,
E. O. (2018). Snack food from unripe plantain and orange vesicle
composite flour: nutritional and sensory properties. Journal of Culinary
Science & Technology, 00(00), 1–16.
https://doi.org/10.1080/15428052.2018.1491917
• Marsy Asindu; Emily Ouma; Gabriel Elepu; Diego. Naziri. Farmer
Demand and Willingness-To-Pay for Sweet Potato Silage-Based Diet as
Pig Feed in Uganda. IAEA, 2018
• Musyoka, J., F. Njunge, and T. Muzhingi. Food Safety Training Workshop.
Theme: Managing food safety and quality in small-scale food
processing for Roots, Tubers and Bananas (RTB) value chains in Sub-
Saharan Africa. (CIP-2018).

6. Attiéké steam cooking
improves carotens retention
• Gari-like product from Ivory Coast
• Steaming (100°C) instead of toasting
(200°C) protects carotenoids
• 2017: Value chain analysis of attiéké
in Ivory Coast
• 2018: Pilot-scale steaming to
measure carotenoids retention
Cassava processing
Flash drying ready for scaling-out
• à We can guarantee small-scale energy-
efficient flash dryers at any production
capacity from 80 to 500 kg dry product/hour
• 10 "first movers" processors prepared to
invest in flash drying technology in Africa and
Latin America

7. Cassava processing
• Texture of boiled cassava: Database
of 270 genotypes established
• Texture and Cooking time
• NIRS fresh roots
• NIRS and MIRS of cell walls extracts
àNIRS and/or MIRS predictive model to
develop
• Processing ability of fufu: Database
of 27 genotypes established
• Peeling ability: Root size & peel thickness
• Fermentation ability
• Pounding ability
• Fiber content and distribution
• Biophysical & functional properties
à Predictive model of processing ability to
develop
4 papers published, 6 draft manuscripts

8. CA4.3: Biofortified cassava
• Busie Maziya-Dixon, Emmanuel O. Alamu,
Ibironke O. Popoola, Marie Yomeni .
Nutritional and sensory properties: Snack
food made from high-quality cassava flour
and legume blend. Food Science & Nutrition,
Volume 5, Issue 3, 2017
• Awoyale Wasiu, Adebayo B. Abass & Bussie
Maziya-Dixon . Retention of pro-vitamin A
carotenoid in composite bread baked with
high quality cassava flour from yellow-
fleshed cassava roots. Presented at the 13th
Triennial Symposium of the International
Society for Tropical Root Crops-Africa
Branch, White Sands Hotel, Dar es Salaam,
Tanzania, March 5 – 10, 2017.
• Awoyale Wasiu. Consumer’s acceptability
and willingness-to-pay for composite bread
baked with high quality cassava flour from
yellow-fleshed cassava roots - 41st
conference and annual general meeting of
the Nigerian Institute of Food science and
Technology (NIFST) held between 22nd-25th
of October 2017, at the International
Conference Centre, FCT-Abuja.

9. Biofortified cassava: Provide rural households with nutritious
biofortified cassava that will help reduce VAD, particularly among
pregnant and lactating women and children under 5 years of age
Taleon, Victor, et al. "Carotenoids
retention in biofortified yellow
cassava processed with
traditional African methods.”
Journal of the Science of Food
and Agriculture (2018).
The results indicated that
biofortified boiled cassava
could be an effective food
product to improve provitamin A
carotenoids intake in areas
were vitamin A deficiency
exists, and processing of
chikwangue and fufu should
be improved before promoting
biofortified cassava in vitamin
A deficient areas with high
cassava

10. SW4.4: Nutritious sweetpotato
A series of wheat breads
have been prepared by
substituting wheat flour
with 10, 20, 30, 40 and
50% sweetpotato puree.
• Sensory and physical attributes
highlight the acceptable nature
of the prepared breads.
• The presence of beta-carotene
significantly retards the starch
digestion suggesting the
usefulness of thus prepared
breads in addressing the
glycemic issues as well.
Daniel Mobgo, SDSU Brookings
Food and Nutritional Evaluation Laboratory
CIP CGIAR USDA FAS Borlaug Fellowship 2018
Visiting scientist develops sweet potato-enriched bread
https://www.sdstate.edu/news/2018/05/visiting-scientist-develops-sweet-potato-enriched-bread

11. Malawi, Kenya, and South Africa present different value chain and market
characteristics, driving differences in potential for OFSP commercialization
Source: Desk research; stakeholder interviews; IndexMundi; FAO: Kenya irrigation market: 2015; Agric South Africa; Mail Guardian South
Africa; Dalberg analysis
Key market
characteristics
Key farming
characteristics
OFSP
commercial
opportunities
• 4M households
• Per-capita bread
consumption: 4 kg
• 3-year HH income
growth: -7%
• 10.8M households
• Per-capita bread
consumption: 8 kg
• 3-year HH income
growth: 5%
• 15.5M households
• Per-capita bread
consumption: 19 kg
• 3-year HH income
growth: -6% (middle
class growing at 1%)
• Av. farm size: 0.75 ha.
• >90% OFSP produced
by smallholder farmers
• 2.6% of land under
irrigation; w/o irrigation 1
growing season
• Av. farm size: 0.47 ha.
• >90% OFSP produced
by smallholder farmers
• 2.9% land under
irrigation; w/o irrigation 2
growing seasons
• Av. farm size: 430+ ha.
• 50% OFSP produced by
smallholder farmers
• 8.1% land under
irrigation; w/o irrigation 1
growing season
• Main opportunity is
increasing consumption
of fresh roots
• Still some nascent,
small-scale business
opportunities
• Small commercial
investment opportunity
in pulp processing;
lucrative export potential
• Still some opportunity in
fresh root market
• Significant value
possible in processing
• Limited impact potential
for smallholder farmers

12. Opportunities and Challenges
Collaboration
• Link with breeding work under FP2
• Good collaboration on recent CIRAD-led RTB FOODS
proposal
• Good practice breeding-postharvest collaboration
with crop programs
• Collaboration with FP5
• 2 concept funded for the Scaling Fund
(1 cassava, 1 sweetpotato)
• Food safety in RTB value chains training (Early 2018)
• CIP, NRI, BecA, University of Nairobi, FAO and
UNICEF

13. Thank you