Food
Explore Protein Complementation to Curb Protein Deficiency – Nutrition Expert Explore Protein Complementation to Curb Protein Deficiency – Nutrition Expert
In furtherance of efforts to stem the tide of protein deficiency in the country, especially in the light of the negative impact of the coronavirus pandemic, Nigerians have been advised to complement their meals with protein food sources.
Beatrice Oganah (PhD), a nutritionist and Chief Lecturer at the Adeniran Ogunsanya College of Education, Lagos, who made this call, noted that the major cause of protein deficiency in humans is inadequate consumption of protein in meals. In Nigeria, this is further worsened by the way the family diet is usually plated.
According to Dr. Oganah, “In Nigeria, carbohydrates and other food nutrients on the plate are usually in the ratio of 5:1. For example, a typical Nigerian plate for lunch of ‘swallow’, or a rice-based dish, is 80 per cent ‘swallow’ (Eba, Amala, Tuwo or Pounded yam) to 20 per cent soup (containing vegetables, beef/fish and spices) for all ages. For younger children, the beef/fish and soup is even less than 20 per cent.”
She revealed that studies, notably the National Nutrition Health Survey 2018 and the Nigerian Protein Deficiency Report 2019, have shown over the years, the prevalence of protein deficiency in Nigeria, especially among the vulnerable. This deficiency manifests in the form of low-birth-weight, stunting, wasting, under-weight and the burden of infectious diseases, and its complications as a result of low immunity.
The nutritionist stated that protein is present in plants (mainly legumes – cowpea, locally called beans, soybeans, groundnut, lentils, black beans kidney beans, lima beans, jack beans, green peas, almond, cashew nuts, pigeon pea, Bambara (Okpa), melon, sesame seed, oil bean seed, etc.) and animal food sources like meat, seafood, milk, eggs, milk, among others.
She added: “The quality of the proteins from both sources is not the same. Proteins from animal sources are higher in biological value – meaning that animal protein is superior to plant protein. Animal proteins are also more expensive than plant proteins essentially because of the cost and time of breeding and processing before it is ready for sale. Legumes, on the other hand, are grown and sold in the markets all year round in Nigeria. All legumes contain a significant quantity of proteins; however, soybean stands out because its amino acid content is comparable to that of animal protein, both in quality and quantity.”
Dr. Oganah suggested that one of the methods of increasing the gap between legumes production and consumption is meal complementation with legumes, particularly soybean.
She explained that the concept of complementary proteins arose from the need to blend plant protein-rich foods with other foods and consume as a meal in one sitting. This complementation, or blending, can be done at the household and industrial levels. If properly implemented, it would boost the consumption of soybean, enhance quality protein intake, boost the health of individuals and families and reduce food budget since soybean is cheaper than meat and fish.
Dr. Oganah noted that this technique is more important now especially in the midst of the pandemic, when the cost of meat and seafood has increased astronomically, while the purchasing power of the populace has progressively reduced.
She remarked that at the household level, soybean flour can be added during meal preparation to staple foods such as elubo, garri, semo, yam/sweet potatoes/plantain pottage; incorporated into soups, sauces and stews; use as soup thickeners in Banga, Nsala and black soups and as a composite with cowpea (beans) in making moi moi and akara balls.
At the industrial level, she noted that, food processing companies can contribute to the fight against protein deficiency through research, development of composite self-raising flour containing soybean with comparable texture and quality, that can be used to produce confectioneries. Noodles, spaghetti and Macaroni can also be simulated from soybean composite flour to suit the nutrition transition trend of the young people and at the same time boost their quality protein intake.
She concluded that nutrition education was also a key ingredient in the quest to reduce protein deficiency in Nigeria.
Rite Foods Limited, a leading Nigerian Fast Moving Consumer Goods company, is proud to join the global community in celebrating World Food Day 2023 with the theme “Water is Life, Water is Food,”. Rite Foods continues to highlight its unwavering dedication to sustainability with a special emphasis on Bigi Premium Drinking Water.
Celebrated annually on 16th October, World Food Day celebrates the date of the founding of the United Nations Food and Agriculture Organisation (FAO) in 1945, and heightens public awareness of the problem of hunger, malnutrition, and availability of food.
Mr. Seleem Adegunwa, the Managing Director at Rite Foods Limited said “We are delighted to celebrate World Food Day by showcasing our commitment to quality and satisfaction through Bigi Premium Drinking Water. We understand the significance of clean water in nourishing people’s lives, and that’s why we take pride in delivering a product that meets the highest standards of quality.”
He further affirmed that the various certification they have received from health experts and regulators in the fast-moving consumer good (FMCG) sector, like the Standards Organisation of Nigeria (SON) and Halal Certification authority is a proof of their commitment to ensuring that their consumers get the best quality of water.
Corroborating Adegunwa’s assertion, the company’s Assistant Marketing Manager, Ms. Adebola Adeyinka stated that “Rite Foods Limited would continue to provide quality products like Bigi Premium Drinking Water while maintaining a focus on sustainability and corporate social responsibility. We remain committed to contributing to a world where everyone has access to safe, nutritious food and clean drinking water.”
On Tuesday December 6, 2022, the Honourable Commissioner for Agriculture, Kaduna State – Malam Ibrahim Hassaini inaugurated Nestlé Nigeria Milk Collection Center at the Ladugga Grazing Reserve in Kachia LGA, Kaduna State. This milestone brings the milk collection and cooling capacity of Nestlé’s Dairy Development Program to 3000trs/day in Ladduga grazing reserve.
Nestlé, in partnership with CBI Innovations Limited, a social enterprise, is implementing a 5-year dairy development project that aggregates smallholder diary producers to improve the productivity of the local dairy industry in Nigeria, supported by International Fertilizer Development Centre (IFDC-2CALE).
In her address at the opening ceremony, Victoria Uwadoka, the Corporate
Communications and Public Affairs Manager, Nestlé Nigeria said, “We are proud of the progress we have made since the first engagement with the Kaduna State Ministry of Agriculture which culminated in the start of operations here in Ladugga Grazing Reserve in 2021.”
“Nestlé Nigeria’s dairy project is built on 3 pillars: Better Feed and Fodder, Quality Milk Products and Resilient communities. We have made significant progress on these 3 pillars and the opening of this Milk Collection and Cooling Centre will help us consolidate on this progress which has yielded year on year increase in milk volumes month on month. We
can safely increase the 1,396L/day we are currently collecting in Ladduga, thanks to the increased collection and chilling capacity with the launch of this facility today.”
The achievement of milk volumes in Nestle’s dairy development project is made possible by the engagement and empowerment of 77 cooperatives and 31 aggregators in the Ladugga Grazing Reserve community. The project has also made significant investments in improving herd health, improving infrastructure including provision of water and the
establishment of cool chain infrastructure.
Speaking at the inauguration, the Kaduna State Commissioner for Agriculture, who was represented by the Permanent Secretary Alhaji Manisibi Mohammed Kabiru thanked Nestlé and CBI Innovations Limited “For initiating this laudable Milk Collection Centre in
Kaduna State to accelerate investment in the dairy sector of the state and to empower pastoralists and smallholder farmers in the dairy value chain. Also, the timely intervention of the project will go a long way to support the State’s potential to utilize livestock production merits, improve nomadic standard of living, foster the coexistence between the farmers and herders and help to mitigate recurrent crisis.”
Victoria reaffirmed Nestlé’s commitment to contribute to the development of the dairy
sector in Nigeria through investments in farmer capacity building, infrastructure
improvement and novel technology to create sustainable routes to market for the
pastoralists.
To reach more pastoralists, Nestlé has started the installation of solar powered “Milk Banks” within 300KM radius of the communities where the pastoralists move to in search of fodder and water. One is already installed at Crossing, near the Ladduga Grazing Reserve. The technology, equipped with a single-phase compressor to achieve low power consumption to store and chill the milk collected at source, is the first of its kind in Nigeria.
“We will continue to scale up our milk collection efforts significantly by increasing our footprint, leveraging our Milk Banks,” Victoria Said.
“We are pleased with the work that our implementation partner, CBI Innovations Limited is doing on the ground to deepen and accelerate an inclusive business model within the project. We will continue to work with the Kaduna State Government and all stakeholders towards achieving Nestlé’s purpose of unlocking the power of food to enhance quality of life for everyone, today and for future generations.” she added.
Food
Nestlé partners with Africa Food Prize to strengthen food security and climate change resilience
Nestlé announced today that it is partnering with the Africa Food Prize to help accelerate the transformation of food systems in Africa, as a way of strengthening the continent’s food security and building greater climate change resilience.
The Africa Food Prize awards USD 100,000 to individuals and institutions that are pioneering agricultural and food systems transformation in Africa. The Prize puts a spotlight on uniquely impactful agri-food initiatives and technological innovations that can be replicated across the continent to increase food security, spur economic growth and development, and eliminate hunger and poverty in Africa. The Africa Food Prize is hosted by AGRA, an African-led and Africa-based institution that puts smallholder farmers at the center of the continent’s growing economy by transforming agriculture from a solitary struggle to survive into farming as a business that thrives. AGRA is headquartered in Kenya and works in 15 African countries.
This year, Dr. Eric Yirenkyi Danquah, a plant geneticist from Ghana, was awarded the prestigious prize during September’s AGRF Summit in Kigali, Rwanda. Dr. Danquah was celebrated for his outstanding expertise and leadership in establishing the West Africa Centre for Crop Improvement (WACCI) and developing it into a world-class center for the education of plant breeders in Africa.
Nestlé will contribute CHF 100,000 to the Africa Food Prize, which will be awarded in 2023. Part of the contribution will go to the main award and part to a special category focusing on innovations that advance regenerative food systems.
Remy Ejel, Chief Executive Officer of Zone Asia, Oceania and Africa, Nestlé S.A. said, “Transforming agriculture to be more productive and sustainable is key to reducing hunger and improving livelihoods for the long term. We aim to support and amplify efforts that spearhead regenerative agriculture and food systems to enable better productivity, better nutrition and better incomes for people in Africa.”
Commenting on the partnership, Dr Agnes Kalibata, President of AGRA said, “We are happy to be partnering with Nestlé to recognize Africa’s best in food systems. The Africa Food Prize is a great opportunity to shine a bright spotlight on Africa’s outstanding minds, giving the rest of us a chance to learn and replicate their good work that is moving us closer to sustainable, inclusive and resilient food systems and achieving the United Nations Sustainable Development Goals 2 on Zero Hunger.”
Nestlé’s partnership with the Africa Food Prize builds on its years-long work in Africa to improve the continent’s nutrition and agriculture. The company has taken great strides to expand access to affordable nutrition in many communities, for example, by fortifying Maggi bouillon cubes with iron in Central and West Africa. It is also pioneering regenerative dairy farming with the establishment of the first net zero dairy farm in Skimmelkran, South Africa.
In early 2022, Nestlé launched an innovative income accelerator program, aimed at addressing child labor risks and closing the living income gap for cocoa-farming communities in Côte d’Ivoire and Ghana. Recently, Nestlé announced an investment of CHF 1 billion by 2030 under the Nescafé Plan to transition to sustainable coffee farming, including in Côte d’Ivoire.
Entries in the Africa Food Prize are evaluated by a judging committee comprising some of Africa’s greatest food system leaders. Winners are selected based on proven results and scalable efforts.
Submissions for next year’s Africa Food Prize will be open from January 2023 and winners will be announced at the AGRF, Africa Food Systems Forum, in September.
Click here for more information on the Africa Food Prize.
For Media Enquiries, contact:
Nestlé: Maxine Lim, Communications Manager, Zone Asia, Oceania and Africa
Maxine.Lim@nestle.com
Africa Food Prize: Boaz Keizire, Head of the Africa Food Prize Secretariat
BKeizire@agra.org
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