Transcript High Lysine Yeast Replacement

High Lysine Yeast Replacement: Evaluating the Feasibility to Alleviate the
Frequency of Protein Malnutrition in Mali
Rebecca M. Cooper1; Florence V. Dunkel1; Assa Kanté2; David C. Sands1
1Department
of Plant Sciences and Plant Pathology, 119 Plant BioScience Building, Montana State University, Bozeman, MT, 59717-3150, United States
2Institut
INTRODUCTION
Tô, eaten in the villages, made from
millet flour.
DISCUSSION
 In-depth interviews (ca. 30 minutes each) were conducted by our team
with individual villagers, several bakeries in Bamako, and the American
International School of Bamako (AISB), Ecole Populaire de Kati, and the
village school in Sanambélé.
Bread
Consumption
VillageVillage
Bread
Consumption
70
60
50
Sanambele
40
Bougoula
30
20
10
0
Daily
Weekly
Monthly
Rarely
Frequency
Rebecca Cooper and Assa Kanté in Sanambélé during a focus group.
Photo by Denise Dahl.
RESULTS
Villages:
• 100% of villagers interviewed in Sanambélé and Bougoula ate
bread with varying frequency. 96% of all adult respondents and
100% of the child population liked eating bread.
• Villagers indicated the main evidence of health in children was
energy and playful behavior. Lack of energy, not eating,
yellow/red eyes and a temperature were main signs of illness
described by villagers.
• Traditional fermented food products made in the village were:
ngomi, degué, and frou frou in order of frequency.
• Bread consumption frequency is not high enough to provide a reliable
source of protein through the use of the bacterium L. fermentum in the
villages.
• Technologies to make a sufficient source of sourdough bread are not
available in Mali at this time.
• Further investigation into the use of L. fermenum with traditional
fermented products is recommended.
• Bakeries are prevalent in Bamako and bake fresh bread
everyday on location.
• No sourdough bread was made in Bamako bakeries.
• The bread is made by machine and flour is considered the most
expensive ingredient.
• Chambers, T.A. Pacey and L.A. Thrupp, eds. 1989. Farmer First: Farmer Innovation and Agricultural
Research. London: Intermediate Technology Publications.
• Dettwyler, K.A.1994. Dancing Skeletons: Life and Death in West Africa. Long Groove, Illinois: Waveland
Press, Inc.
• Dunkel, F.V., D. Sands, and C. Montagne. 2006. "High Lysine Yeast Replacement." Pre-Proposal to the Bill
& Melinda Gates Foundation. 26.
• Gomez, C. 2007. Cowpea: Post-Harvest Operations. Online. 20 Jan 2007.
<http://www.fao.org/inpho/content/compend/text/ch32/ch32_01.htm#1_1>.
• Hussain, M.A. and A.Y. Basahy.1998. "Nutrient composition and amino acid pattern of cowpea (Vigna
unguiculata (L.) Walp, Fabaceae) grown in the Gizan area of Saudi Arabia." International Journal of Food
Sciences and Nutrition 49:117-124.
• Kante, A., F.V. Dunkel, A. Williams, S. Magro, A. Camara, H. Sissako. Communicating Agricultural and
Health-Related Information in Low Literacy Communities: Case Study of Villagers Served By the Bougoula
Community Learning and Information Center (CLIC) in Mali. In review.
• Kay, T.1975. “Use of Soya Bean to Improve the Protein Content of the Diet In West Africa and thus Prevent
Kwashiorkor.” Environmental Child Health 21.1-B:45-48.
• Lambot, C. 2002. Industrial potential of cowpea. Agriculture raw material, Nestle Research Center,
Abidjan, Côte d'Ivoire. pp: 367-375.
• Lehman, A.D., F.V. Dunkel, R. Klein, K.T. Gamby, D. Diallo, S. Ouattara, and M. N’Diaye. 2007. Insect
management products from Malian traditional medicine-Establishing systematic criteria for their
identification. Journal of Ethnopharmacology. 110: 235-249
• Murdock, L.L., D. Seck, G. Ntoukam, L. Kitch, and R.E. Shade. 2000. "Preservation of cowpea grain in
sub-Saharan Africa - Bean/Cowpea CRSP contributions." Field Crops Research 27:197-201.
• Philip, J. 2006. "Marabou 2005: Nutrition and Human Development." Nutrition Reviews 64: 11.
• Savory, A. and J. Butterfield. 1999. Holistic Management. Washington, D.C.: Island Press.
• Sullivan, J. 2006. "The quality of the diet in Malawian children with kwashiorkor and marasmus." Maternal
& Child Nutrition 2:114.
• U.S. Patent No. 6,066,343. 2000. Megeed, M.E.A. Eid and D.C. Sands. Methods and compositions for
making fermented cereal products.
• Whitney, E. and S.R. Rolfes. 2005. Understanding Nutrition. Belmont, CA: Thomson Wadsworth.
LITERATURE CITED
Bakeries:
* Bougoula
*Sanambele
Children in the village of Sanambélé eating French bread. Photo by Denise Dahl.
• The American International School of Bamako (AISB) was the
only school interviewed providing a school lunch program and
only 25% of students used the service.
• All other schools interviewed are released by 2pm and students
lunch at home with their families.
Relative location of villages where 2005 and
2007 studies were conducted.
Photos by Amy Druse
• Hypothesis: Incorporation of L. fermentum into the Malian diet will
provide a reliable protein source and help combat protein-malnutrition
in Mali.
Bread
BreadAvailability
Availability
90
100
80
90
70
* Bread imported directly from Bamako by family
members.
60
* Villagers of Bougoula have a weekly market in their
own village, whereas Sanambele villagers must travel
to Dialakoroba for a weekly market.
50
40
Sanambele
Bougoula
Percentage of Village Respondents
70
80
Percentage of Village Respondents
• We chose a holistic, participatory approach (Chambers 1989; Savory and
Butterfield 1999). Active involvement of Malians, including villagers, is
imperative to sustainably help Mali combat nutrition problems. Input and
critique by Malians was incorporated at each step in this project. Our
approach placed a high priority on flexibility in order to best accommodate
Malian culture.
• Preliminary tests with L. fermentum were conducted in Dr. Sands’ lab at
MSU-Bozeman to find a usable bread recipe. Ingredients, including the
quantity of sourdough starter, were manipulated to produce a desirable bread
product.
 Separate survey instruments were developed for in-depth interviews with
individual villagers, bakery owners, and managers of school lunch programs
in Mali. Data were gathered in Mali using these instruments to evaluate
feasibility of using L. fermentum to help prevent protein-calorie malnutrition.
 We selected 2 villages from 11 surveyed by the MSU team including 2005
Undergraduate Scholars (Kante et al. in review): the Bambara farming
villages of Sanambele population 751 (Commune Dialakoroba) and
Bougoula population 1,323 (Commune Bougoula). Bougoula also was the
Commune headquarters and housed the weekly market for that commune.
Aknowledeged
Disease Symptoms
in the Village
Acknowledged
Disease
Symptoms
in Village
100
MATERIALS AND METHODS
erratic and usually consumed weekly by the majority of villagers.
• Few Malians had heard of sourdough bread, and there was no
indication that it had ever been made commercially in Mali.
• Villagers demonstrated a good knowledge of malaria and its
symptoms.
• The link between nutrition and health was absent or misunderstood by
a majority of the villagers interviewed, similar to Dettwyler’s research
results in Mali (1994).
• Although lysine is present in another widely available Malian
vegetable protein, cowpeas (Gomez 2007, Hussain and Basany 1998,
Lambot 2002, Murdock et al. 2000), all villagers interviewed could not
safely store cowpeas more than 2 months and therefore this high
lysine, high protein source within the village was not available year
long.
• Lack of lunch programs in schools interviewed, except AISB, indicated
no access to children’s nutritional needs through schools.
• Some traditional fermented products in Mali would provide an
appropriate environment for the use of L. fermentum such as Ngomi
(millet pancakes), froufrou, and degué.
• There was disagreement among the team concerning the validity of
some data which indicated that Moni (millet balls) were fermented
during preparation.
CONCLUSIONS
Schools:
Millet after pounded into flour.
• Bread is obviously well liked in the village but availability of bread is
80
Percentage of Village Respondents
• In West and Central Africa most people survive on a cereal-based diet
(corn, millet, rice, sorghum) which is very protein poor (Lehman et al. 2006;
Whitney and Rolfes 2005).
• Lysine is a key essential amino acid absent in this cereal-based diet
(Whitney and Rolfes 2005). Mali, like most of West Africa, is heavily affected
by protein-calorie malnutrition. One in four children are malnourished (Philip
2006).
• Marasmus is full protein-calorie malnutrition, basically starvation and is
characterized by severe wasting (Sullivan 2006).
• Kwashiorkor is the presence of high amounts of carbohydrates in the diet
with lack of adequate protein consumption. Kwashiorkor is commonly
recognized by edema most noticeable in the ventral body region and often
results in child mortality or mental retardation (Philip 2006).
• A simple increase in protein intake would effectively cure or prevent both
Kwashiorkor and Marasmas (Kay 1975).
• Participatory assessment by MSU-Bozeman externs in 2005 (Kante et al.
in review) in 2 Malian communes (11 villages) indicated hunger and malaria
were the greatest concerns.
• Lactobacillus fermentum is a bacterium isolated in 1980’s in Egypt from
traditional sourdough bread starter.
• L. fermentum produces lactic acid (natural preservative), carbon dioxide
(natural leavening agent) and can be used successfully in place of baker’s
yeast. As it ferments the bacterium produces high amounts of free
(digestible) lysine in bread (Dunkel et al. 2006; U.S. Patent No. 6,066,343).
d’Economie Rurale, BP 258, Rue Mohamed V, Bamako, Mali
60
Sanambele
50
Bougoula
40
30
ACKNOWLEDGEMENTS
30
20
20
10
10
0
0
Local Market
Village
Both
Location
Other*
Swollen Belly
Weight Loss
Broken/Red Hair
Symptom
Energy Loss
Our deep appreciation to IER scientists Kadiatou Gamby Touré, Sidiki Traoré, Abdoulaye Camara,
Aissata Thera, and Keriba Coulibaly and to our funding sources USDA Cooperative States Research
Extension Education Service (CSREES) Higher Education Challenge Grant Program, no. 2004-3841114762, “Discovery-Based Undergraduate Opportunities: Facilitating Farmer-to-Farmer Teaching and
Learning” (Dunkel, P.I.); Montana State University Undergraduate Scholars Program, 2007 (Cooper);
Montana Agricultural Experiment Station (No. 161, Dunkel), and US Agency for International
Development-Washington through the Office of Higher Education for Development (HED) under
Cooperative Agreement HNE-A-00-97-00059-00.