Assessment of Moringa consumption and Ways to Improve the … · Moringa leaf is rich with diverse vitamins, minerals, and amino acids. Moringa products have been used to combat malnutrition,

Assessment of Moringa consumption and

Ways to Improve the Nutritional values of

Foods consumed in Arba Minch Area

May 2018

Assessment of Moringa consumption and Ways

to Improve the Nutritional values of Foods

consumed in Arba Minch Area

United Nations Industrial Development Organization

(UNIDO)

Copyright © by UNIDO

June, 2018

Addis Ababa, Ethiopia

All Right Reserved.

TABLE OF CONTENTS

Acknowledgment I

1. Project Context 1 2.Introduction 2 3.Objective of the Project 4 4.Methodology 4

4.1. Field visit 4

4.2. Testing the Nutritional values of Moringa and locally available foods 4

4.3. Testing Foods that are consumed widely in Wezeka Kebele 8

4.4. Nutritional Gap of the Widely Consumed Traditional Foods 8

4.5. Improved and Developed recipes 9

4.6. Demonstration and Sensory Evaluation 31

5. References 32

I

Acknowledgment

This research report walks through a community with an immense traditional knowledge and the

endemism of Moringa Stenopetala, a staple in Arba Minch and discusses the traditional uses of this

tree and recommends improved ways to use the Moringa in order to get the best out of it. The report

focuses on training the beneficiary farmers to produce and process Moringa leaves, to be used as food

supplements to combat malnutrition in young children and pregnant as well as lactating women. We

have called it the “MEKETA” tree, as it can be a solution to defending malnutrition in the region.

This report and the project in general was successful because members of the community shared their

wisdom with us so we take this opportunity to thank the Wezeka kebele administrators for letting us use

their facility to conduct interviews and focus group discussion, Health extension workers, community

leaders and development gents for facilitating the focus group discussions and their willingness to be

interviewed. Special gratitude to the women in Wezeka Kebele who dedicated time to participate

in focused group discussions, welcoming us in their house and walk us though their food

preparation process and better understand the community. However, we are involved in this

project because UNIDO subcontracted us and gave us a chance to involve in this meaningful and

impactful project so we express our sincere thanks for this opportunity. We also thank the funding

agency Italian Development Cooperation for making it possible to undertake the research and design

of this strategy.

We hope the findings in this report will be instrumental in combatting malnutrition eventually leading to

enhanced food security and poverty reduction.

1

1. Project Context

Ethiopia is predominantly rural with only about 16% of the population living in urban areas. The economy

is largely based on agriculture. In Ethiopia, rural poverty and vulnerability are highly gendered. Women

play a significant role in agricultural productivity but suffer from unequal access to resources and capacity

building opportunities at different levels. As a result, rural women are most vulnerable in terms of food

and nutrition security.

Removing gender disparity and ensuring gender equality and women’s empowerment is key to

accelerated economic growth and social development. Women constitute about half of the population

and the Government has placed a strong emphasis on their participation in the development process.

Women are a critical component of the rural economy and are engaged in agricultural production. They

contribute significantly to off-farm production/employment, cash and food crops, subsistence farming,

and reproduction of male agro-labor forces. Nonetheless, they lack adequate access to extension services.

Even though empowering women, in terms of capacity building, entrepreneurship development, self-

employment, market access, and other economic activities is a major agenda, project initiatives such as

traditional Hand Spinning, hand-weaving, embroidery, crochet works and hand knitting, gem stones and

jeweler, basketry, leather etc. are concentrating in the urban areas therefore rural women are still

marginalized.

Former First Lady of the Federal Government of Ethiopia requested UNIDO to provide support in the area

of value chain development to build capacity to benefit rural women. Taking into account the potential

of the country, the traditional knowledge and the endemism of Moringa stenopetala UNIDO developed

Moringa Value Chain (MVC) that will play vital role in supplying cleaner water, food supplement, animal

feed and fodder and industrial oil, while creating job, generating and self-employment activities through

strengthening entrepreneurship capacities. This leads to enhanced food security and poverty reduction.

The intervention of the project will focus on training beneficiary farmers to produce and process Moringa

leaves and seeds, to be used as food supplements to combat malnutrition in young children and pregnant

as well as lactating women. (Source; Establishing Moringa Based Economic Development Program to

Improve the Livelihood of Rural Women of Ethiopia.)

2

2. Introduction

Basic nutrients deficiency is one of the main health problems facing women and children in Ethiopia.

Studies have shown that about 18% of children under five years of age were severely stunted, 7%

were severely underweight, and 3% were severely wasted. According to Nutrition Baseline Survey Report

for the National Nutrition Program of Ethiopia, among those children 6-23 months and still breast feeding,

only 29

% consumed a minimum of 4 or more than four food groups.

Nutrient deficiency is also very high amongst women. Many studies have also shown that the prevalence

of low birth weight (LBW) in Ethiopia is one of the highest in the world. One major contributing factor for

LBW is the poor nutritional status of women both before and during pregnancy, made worse by inadequate

weight gain during pregnancy. Maternal undernutrition often refers to malnutrition caused by insufficient

caloric (energy) intake from macronutrients (carbohydrates, proteins, and lipids) during pregnancy, but

micronutrient deficiencies are also a form of undernutrition. Inadequate intakes of specific micronutrients

in pregnancy and lactation are high in Ethiopia. This particularly applies to iron, iodine, calcium, folic

acid, and vitamin D.

According to Long-term consequences of nutrition and growth in early childhood and possible

preventive interventions, the first 1000 days of life (from conception up to two years of life) are crucial

for the prevention of adulthood diseases. Most women will require only approximately 200 additional

kcal/day due to reduced levels of physical activity during pregnancy and to increased lipolysis of fat

stores during

RNI during Pregnancy RNI during Lactating RNI for Child 1-3

years

Protein (g/day) 80 84 13

Fat (g/day) 142 124 52.6

CHO(g/day) 263 285 130

Energy (Kcal/day) 2650 2592 1045.4

Iron (mg/day) 27 9 7

Calcium(mg/day) 1000 1000 500

Phosph(mg/day) 700 700 460

Vit C(mg/day) 85 120 15

Vit A (μg /day) 770 1300 300

Thiamine(mg/day) 1.4 1.4 0.5

Riboflavin(mg/day) 1.4 1.6 0.5

Niacin(mg/day) 18 17 6

Table 1. RDA for some Nutrients during pregnancy and lactation

Source: Giana Angelo, PhD, Linus Pauling Institute, Oregon State University, (2016)

Recommended nutrient intake (RNI) is the daily intake, which meets the nutrient requirements of almost

all (97.5 percent) apparently healthy individuals in an age and sex-specific population group.

3

breast-feeding. Relative to the increased energy requirement, the requirements for many micronutrients

are even higher during pregnancy and lactation. The table below summarizes recommended nutrient in-

take for pregnant and lactating mother.

It is thought that if people have access to a sufficient quantity and variety of foods, they will meet their

nutritional needs. The current practice of evaluating nutritive value of diets should include not only energy

and protein adequacy but also the micronutrient density of the diet.

A healthy diet can be attained in more than one way because of the variety of foods, which can be

combined. Including foods in the diet, which have high micronutrient density – such as fruits and

vegetables (including green leafy vegetables) and pulses or legumes is the preferred way of ensuring

optimal nutrition including micronutrient adequacy for most population groups. For instance, Moringa

leaves can supplement many minerals and vitamins which are essential for our body. Moringa leaf is rich

with diverse vitamins, minerals, and amino acids.

Moringa products have been used to combat malnutrition, especially among infants and nursing mothers.

Studies have shown that Moringa act as galactagogues which increases the flow or production of breast

milk. The use of Moringa by the mother would create the ultimate breast milk made even more nutritious

by the vast array of vital nutrients naturally available to the mother. It provides the primary source of

nutrition for newborns before they are able to eat and digest other foods. It also boosts energy, raise

immunity, lowers blood pressure and blood sugar level.

Different literatures shown that the leaves of Moringa provide 7 times the vitamin C of oranges, 4 times

the calcium of milk, 4 times the vitamin A of carrots, 3 times the potassium of bananas, and 2 times the

protein of yogurt.

In Ethiopia, Moringa is widely grown around Arba Minch, Southern part. Especially people living in one of

the Kebeles called Wezeka, Arba Minch area, consume Moringa as one of their major food. Maize is

consumed as a staple food and cooked with Moringa leaves and prepared as major food types called

Kurkufa and Fosessie. Sometimes Moringa is also mixed with maize and wheat flour to prepare a

traditional drink called “Cheka”.

Despite the availability of different types of food, people living in Wezeka Kebele often eat meals prepared

from Maize flour and wheat flour cooked with Moringa. The way those foods prepared or cooked can

eliminate the essential vitamins in the Moringa leaves.

Taking into account the potential of the country, the traditional knowledge and the endemism of Moringa

stenopetala UNIDO developed Moringa Value Chain (MVC) that will play vital role in supplying cleaner

water, food supplement, animal feed and fodder and industrial oil, while creating job, generating and

self-employment activities through strengthening entrepreneurship capacities. This leads to enhanced

food security and poverty reduction. The intervention of the project will focus on training beneficiary

farmers to produce and process Moringa leaves and seeds, to be used as food supplements to combat

malnutrition in young children and pregnant as well as lactating women.

The purpose of this project is to study the nutritional habit of the population, specifically pregnant

women, lactating mothers and young children, in the project area and identify the nutritional gap. Then

based on the identified gap to develop moringa based recipes in order to improve their nutritional

status and if possible meet required nutritional intake (RNI) based on the recommended nutrient

requirement of the targeted group.

The household is the basic unit for food consumption under most settings, and if there is sufficient food,

individual members of the household can consume a diet with the recommended nutrient densities and

meet their specific required nutritional intake. Hence, based on the identified gap, enriching the current

food types and changing/modifying the cooking method that minimizes the nutrient loss were proposed.

Appropriate food distribution within the family must be considered to ensure that children and women

receive adequate food with high nutrient density. The food consumed by the families might not always

part of the children’s meals. Food offered to the children might be different from that offered to adults in

some homes. For instance, Children need protein for development

4

3. Objective of the Project

The general objective of the project is to improve the consumption of moringa through diversification of

different mode of utilization to improve the nutrition status of the community and to popularize the

utilization for children, lactating and pregnant women

The specific objective is to develop moringa based recipes with nutrient content report and taste

verification. To devise strategy to popularize the recipes (with due attention to young children,

pregnant and Lactating women)

Considering the nutrition gap identified in the formative research, different Moringa based recipes are

developed and better cooking methods that minimizes nutrient loss are recommended;

Asses the nutritional value of the major food types consumed by pregnant women, lactating

women and young children in the Kebele.

Asses how Moringa is cooked and consumed

Check the nutritional gap against the RNI

Develop recipes considering their staple foods and foods available in the local market and

recommend better ways of cooking to gain the intended nutritional values

4. Methodology

4.1. Field visit

Questionnaire is developed to study their major staple foods, foods available/affordable by the local com-

munities, feeding habit and their preference in the project area. In addition, the local market was assessed

to identify the types of food available in the local market. 108 women included in the Moringa project were

interviewed and 10 households were visited to see how the women cook and feed Moringa to their families.

Based on the information gathered, staple foods and foods that are available in the market are identified.

This information is used to develop recipes and identify the better cooking method of Moringa in order to

get the intended nutritional values.

4.2. Testing the Nutritional values of Moringa and locally available foods

Sample of Moringa leaves was collected from the project area and sent to Bless Agri Food Laboratory Service

plc and Ethiopian Conformity Assessment Enterprise for Proximate and mineral and vitamin analysis.

Table below summarizes nutritional value of Moringa leaf and Moringa powder tested at Bless Agri Food lab.

Sample Type Test Parameter Unit Result

Old Moringa leaf

Moisture % (g/100g) 74.64

Crude Protein % (g/100g) 5.90

Crude Fat % (g/100g) 1.44

Crude Ash % (g/100g) 2.80

Crude Fiber % (g/100g) 2.68

Carbohydrate % (g/100g) 12.54

Energy Kcal/100g 86.75

Calcium mg/100g 355.75

Magnesium mg/100g 213.68

Potassium mg/100g 319.03

5

Sample Type Test Parameter Unit Result

Old Moringa leaf

Sodium mg/100g 50.64

Iron mg/100g 4.38

Manganese mg/100g 0.79

Copper mg/100g 0.13

Zinc mg/100g 0.39

Young Moringa leaf




Crude Ash % (g/100g) 3.52








Iron mg/100g 3.33


Copper mg/100g 0.24

Zinc mg/100g 0.59

Moringa powder




Crude Ash % (g/100g) 13.15








Iron mg/100g 17.81


Copper mg/100g 0.59

Zinc mg/100g 1.81

6

Table 2. Moringa leaf and Moringa powder tested at Bless Agri Food lab.

In order to identify the best use of Moringa from nutritional point of view, nutritional values of Moringa

leaf and Moringa powder were compared and discussed below.

Macronutrient:

The six main relevant macronutrients of Moringa dried leaves are: Proteins, Lipids, Carbohydrates, Fibers

and additionally Ash and water content. A summary of macronutrients is shown in Figure 1and illustrates

the wide variation of values found in Moringa leaf and powder.

figure 1; macronutrients value variation between moringa leaf and powder

Micronutrient:

As it shown in the Figure 2 below, there is a significant difference in the mineral content of moringa leaf

and powder. Numbers which are too low compared to the overall results were not comprised in the graph,

such as Iron, Copper and Zinc.

figure 2; micronutrients value variation between moringa leaf and powder

As shown in the table and figure above, Moringa powder has higher nutritional value than the leaf due

to less moisture which concentrates the powder. Hence, in order to get better benefit from moringa, it is

recommended to use the powder.

In addition, in terms of usage, the powder can be added in any type of foods after the food is cooked. It

can be added even in foods that are prepared using leaf (Example: Fosessie). It has also long shelf life com-

pared to the leaf. In addition, Nutritional values of different food types available in Wezeka Kebele, were

compared against ETHIOPIAN FOOD COMPOSITION TABLE, EHNRI, 2000, (Part III).

Note: young leaf means a leaf from a tree with age of 8 month and Old leaf

means a leaf from a tree with age of more than 5 years

Table 3. Locally available foods and Nutritional vales

Category Item Protein

(g)

Fat (g) CHO (g) Ash (g) Fiber (g) Mois

(g)

Energy

(Kcal)

Iron

(mg)

Calcium

(mg)

Phosph

(mg)

Zinc

(mg)

Vit C

(mg)

Cereals

Maize flour 8.1 4.4 76 1.2 2.1 10.3 376 5.6 16 248 1.73 0

Sorghum flour

(white)

8.1 3.2 78.4 1.5 2.1 8.8 374.8 8.9 8 312

Wheat flour

(black)

10.5 1.4 74.8 1.3 1.6 12 353.8 46 158

Barley flour 10.1 1.7 78.8 1.3 2.4 8.1 370.9 9.6 28 290

Legumes

Boiled Kidney

bean (Aden-

guare)

9.1 0.7 31.9 1.8 2.9 56.5 170.3 3.3 65 216

Broad bean(Ba-

kela)

23.1 1.4 61.2 2.6 1.3 11.7 349.8 6.1 49 338 2

Peas flour(Ater) 20.1 1.4 64.8 3 4.3 10.7 352.2 13.9 79 309 3

Lentil 23 1.1 62.8 2.4 2.4 9.8 353.1 43.1 36 317 3

Meat Beef 19.8 3.6 0.8 0.9 0.2 74.9 114.8 3.3 17 157 4.8 13

Egg Boiled egg 11.6 10.9 2.1 1 0.1 74.4 152.9 4.3 51 210 1.05

Moringa Moringa leaf 5.9 1.44 12.5 2.8 2.68 74.6 86.72 4.38 355.75 70 1.25 238

Moinga powder 30.47 4.14 36.5 13 7.59 8.15 305.14 17.8 1389.7 204 1.81 29

Dairy Milk 3.4 5.3 3.1 0.6 0 87.6 73.7 1 89 94 2

Fat Oil/Butter 0 100 0 0 0 0 900 0 0 0 0 0

Roots

Sweet potato 0.5 0.2 32.6 1.1 1.5 65.6 134.2 0.9 35 54

Boiled Carrot 0.4 0.2 6.1 1.9 1.3 91.4 27.8 0.5 31 20 0 6

Boiled Potato 1.1 0.1 21 0.9 0.9 76.8 89.3 1.5 9 49

07

8

4.3. Testing Foods that are consumed widely in Wezeka Kebele

Foods types that are frequently consumed by the targeted groups were identified and prepared in the

same way that the women prepare and tested in order to know their content. Then the nutritional gap of

the widely consumed foods were identified and compared against the RNI.

It was noted that among the 5 food groups (Cereals, potatoes, sweet potatoes, bread, pasta; Vegetables

and fruits; Meat, fish, poultry, eggs, pulse; Milk and dairy products; Oil and butter), only 2 food groups,

Cereal (maize and sorghum) and Vegetables (Moringa leaf) are consumed daily in Wezeka Kebele.

Breakfast

Lunch

Dinner

Beverages

Foods usually

consumed

Ingredients

used

Foods usually

consumed

Ingredien

ts used

Foods

usually

consumed

Ingredien

ts used

Types of

Beverage

usually

taken

Ingredien

ts used

1.Unleaven

ed bread

(kita) with

moringa

Maize and 1.Unleavened

bread (kita)

with moringa

Maize and

moringa

1.Un-

leavened

bread

(kita) with

moringa

Maize

and

moringa

1.Cheka

(Fermente

d

beverage)

Maize

2.Cooked

moringa

Moringa 2.Cooked

moringa

Moringa.

oil and

onion

2.Cooked

moringa

Moringa.

oil and

onion

2. Em-

bushbush

Maize

and

wheat

3.Kurkufa

Moringa, oil

and onion

3.Kurkufa Maize,

moringa

and oil

3.Kurkufa Maize,

moringa

and oil

Sorghum

Maize,

moringa and

oil

4.Fosessae Maize and

moringa

4.Fosessae Maize

and

moringa

Table 3. Widely consumed traditional foods and beverages

4.4. Nutritional Gap of the Widely Consumed Traditional Foods

The main ingredients for the aforementioned foods which are widely consumed in Wezeka kebele are

cereal group and moringa leaf. It is not possible to meet the RDI for any targeted group with these limited

ingredients. Cereal groups are good source of carbohydrates that provides energy to our body. However, it

is not as good source of proteins; like legumes and animal products, and some vitamins. A person should

consume at least 4 food groups a day in order to meet the recommended daily intake (RDI).

9

Parameter Kita be Moringa

(1 serving)

Porriage

(300g)

Fosessie

(300g)

Kurkufa (1

serving=300g)

Gruel

(200g)

Protein 9.95 8.31 13.5888 8.4747 2.4528

Fat 31.64 2.583 10.7292 18.03288 0.3864

CHO 50.54 69.828 57.3696 66.15648 18.624

Energy 526.72 335.799 380.3964 460.8206 87.7848

Iron 7.18 7.08 8.6856 5.95296 1.908

Calcium 363.75 20.52 428.4984 124.098 8.016

Phosph 124 244.62 148.8 203.112 60.096

Vit C 238.33 0 57.1992 74.35896 0

Table 4. Nutritional value of widely consumed traditional foods

As it has shown in the table most of the foods have low nutritional value per serving size. It is difficult to

meet the RDI by consuming only these foods every day.

4.5. Improved and Developed recipes

In order to meet the RDI of the targeted group, all the 5 food groups should be consumed daily. In this

consideration, recipes of the traditional food types were improved by adding moringa powder and animal

products mainly. In addition, new recipes that includes different food groups that are widely available in the

area and Moringa were developed. All the developed food groups have Moringa leaf or Moringa powder.

Recipes with

Moringa

11

For Pregnant and Lactating Women

(Family Foods)

Recipe-1 Kurkufa (300g)

Ingredient

1 1/ Coffee cup Maize flour 2

1/ medium size bowl Moringa leaf 2

1 Onion

1 table spoon Oil/butter

1 table spoon Chile

3 table spoon moringa powder

Preparation:

Wash the moringa leaf

Peel, wash and chop the onion and cook it with oil.

Add water to the cooked mix

Add moringa leaf and boil together

Shape the dough in a ball shape

Add the dough ball to the boiled moringa

Take out the cooked food & add moringa powder

Eat with Chile sauce

Parameter

Pro (g)

Fat (g)

CHO(g)

Energy

(Kcal)

452.3

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional Value 15.2 15.4 63.2 9.7 481.4 163.7 61.1 1.9

12

Recipe- 2 Cooked salad with red beans and moringa powder (100g)

Ingredient

1/ Medium size carrot 2

1/ Potato/Sweet potato 2

1/ table spoon iodized salt 2

1 table spoon Moringa powder

1/ coffee cups Red kidney beans 2

1 lemons

5-7 cloves of garlic

Preparation:

Soak the red kidney beans in water overnight

Boil the red kidney beans and the vegetables

separately

Peel cook vegetables and cut them into piece

Peel, chop and mash garlic

Juice the lemon using your hands

Mix iodized salt, lemon juice, mashed garlic and

moringa powder

Pour mixed sauce on the cooked vegetables and

bean, mix it

Eat with spoon

Nutritional Value: Serving size of 100 gram

Parameter

Pro (g)

Fat (g)

CHO (g)

Energy

(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.

C

(mg)

Zinc

(mg)

Nutritional

Value 9.3 1.1 28.9 162 4.6 252.6 152.4 5.3 0.3

13

Recipe-3. Fosessie (350g)

Ingredient

1 1/ coffee cup Maize flour 2

1/ small size bowl Moringa leaf 2

1 table spoon Chile

1 onion

1 table spoonoil/butter

1 Fried egg


1/ coffee cups Boiled Haricot bean/Kidney bean 2

Preparation:

Wash the moringa leaf

Peel wash and chop the onion

Cook the chopped onion with oil

Add water to the cooked mix

Add moringa leaf and boil together

Add corn flour stir

Add boiled haricot bean

Add fried egg to the mix

Take out the cooked food & sprinkle

moringa powder.

Eat with Kitta

Nutritional Value: Serving size of 350 gram of Kurkufa

Parameter

Pro (g)

Fat (g)

CHO (g)

Energy

(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.

C

(mg)

Zinc

(mg)

Nutritional

Value 21.1 16.9 57.6 466.9 11.6 529.6 251.9 58.7 2.3

14

Recipe-4. Cooked Moringa Leafs With Enriched Kitta (500g)

Ingredient

1 Coffee cup maize flour

1/ beaten egg 2

1 table spoon moringa Powder


1 coffee cup Oil/butter

1 table spoon Chile

2 medium size Potatos

5 small bowl Moringa leafs

1 Onion

Preparation:

Kneed the maize flour and moringa powder with

salt, beaten egg and water

Bake the dough to make Kitta

wash moringa leaf

Peel, wash and chop onion, potato

Cook chopped onion with oil

Add potato and cook

Add moringa leaf & cook

Take out the cooked Food

Eat the mix with the baked kitta

Serving size of around 500gram of Cooked Moringa Leafs with Enriched Kitta

Parameter Pro (g) Fat (g) CHO (g) Energy

(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit. C

(mg)

Zinc

(mg)

Nutritional

Value 25.6 36.6 85.9 775.5 17.9 1090.8 395.0 599.5 4.3

15

Recipe-5. Moringa with Meat and Kitta (400g)

Ingredient

1coffee cup Maize flour

1 table spoon Chile

1 table spoon Oil/butter

100g Chopped Meat

1-2 Onion

1/ table spoon Iodized salt 2

1 table spoon of Moringa powder

3 small size bowl moringa leaf

Preparation:

Mix maize flour and moringa powder with salt

and water

Bake Kitta with the mixed dough

Separately, Wash Moringa leafs

Peel, wash and chop onion,

Cook chopped onion with oil

Add meat and cook

Add Moringa leafs and cook

Add iodized salt

Serve the cooked food with kitta

Serving size of around 400 gram of Cooked Moringa Leafs With meat and Enriched Kitta


(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit. C

(mg)

Zinc

(mg)

Nutritional

Value 35.5 35.9 52.7 676 14.2 730.3 380.5 874.1 2.75

16

Recipe-6. Moringa Soup (200g)

Ingredient

1/ small size bowl moringa leaf 2

1 onions


1/ coffee cups lentil 2

1/ coffee haricot beans 2

1/ small size Potato 2

1/ small size carrots 2

½ table spoon oil

1 tabespoon iodized salt

Preparation:

Wash and soak haricot beans over night

Boil soaked beans and lentil

Wash the moringa leaf with clean water

Peel, wash and chop carrot, onion and potato

Cook chopped onion with moringa and oil

Add water & cook

Add chopped carrot and stir

Add chopped potato and cook

Add boiled haricot bean & lentils and boil the

mix together

Add moringa leaf

Take out the cooked Food & add moringa powder

Eat it with a spoon

Nutritional Value: Serving size of around 200 gram


(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional

Value 7.4 2.9 15.2 116 6.7 232.9 80.5 23.6 0.35

17

Recipe-7. Fried Egg with Moringa with Kitta (500g)

Ingredient

2 medium size bowl Moringa leaf

1 coffee cup maize flour

2 table spoon moringa Powder

2 beaten egg

3 table spoon oil

1 onion


Preparation:

Mix maize flour and moringa powder with salt

and water

Bake Kita with the mixed dough

Wash moringa leaf and chop

Peel, wash and chop the onion

Fry chopped onion with oil

Add Chopped Moringa and fry it with the onion

Add beaten egg and fry it with the moringa leafs

Eat with kitta or bread



(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional

Value 33.9 66.9 69.9 1016.8 6.7 1138.1 515.4 599.8 5.13

18

Recipe-8. Enriched Bread or kitta (200g)

Ingredient

1 1/ coffee cup maize flour 2

1 Beaten egg



2 1/ coffee cup water 2

Preparation:

mix maize flour, iodized salt, moringa powder,

beaten egg and water

knead the mix to make dough

Rub your baking mittad with oil

Bake the dough both sides



(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional

Value 17.9 4.73 67.8 385.3 11 567 255.2 11.6 1.9

19

Recipe-9. Chechebesa (200g)

Ingredient

1 ½ coffee cup maize/ barely, wheat flour

1 beaten egg

½ tablespoon Iodized salt

3 table spoon oil

3 table spoon Moringa Powder

1 table spoon Berbere/ Mittemita

Preparation:

Mix maize/barely/whear flour with beaten egg,

Moringa powder and salt together

Add water and knead the mix

Rub your mittad with oil

bake the dough

when the kitta is well cooked both sides cut the

kitta into small pieces

separately, in a bowl mix butter/oil with berebere

eat with spoon



(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional

Value 20.6 29.9 32.6 440.6 11.4 453.6 339.8 8.7 2.3

Recipe-10. Gruel (200g)

Ingredient

21

½ coffee cup mixed Flour

½ table spoon moringa powder

2 coffee cups Water/Milk

½ coffee cup sugar

Preparation:

Boil Milk/water

Add the mixed flour and boil

Add Sugar

Take out the gruel, add mor-

inga powder and stir

Cool and feed with spoon

Table 5. Nutritional values of the improved recipe and new developed recipe.


(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional

Value 4.02 0.53 16.1 85.3 2.3 56.5 46.4 1.2 0.33

Recipe-11. Porridge with moringa powder (300g)

Ingredient

22

1½ coffee cup mixed gruel flour

1 ½ table spoon moringa powder

3 coffee cup Water/Milk (if available)

Preparation:

Boil Water/ milk

Add the flour mix and stir

Add mashed vegetable to the mix and stir

Add moringa powder and stir

Cool and feed

Nutritional Value: Serving size of 300gm with water


(Kcal)

Iron

(mg)

Cal

(mg)

Phos.

(mg)

Vit.C

(mg)

Zinc

(mg)

Nutritional

Value 16.1 2.7 62.1 337.1 9.3 304.3 54.6 6.4 0.64

24

Recipes for 6- 12 month

Recipe-1. Porridge with Mashed pumpkins, egg and Moringa

(Above 8 months)

Ingredient

Small size Pumpkins/1 carrot or any vegetable available


1 beaten egg

2 coffee cups mixed flour

4 coffee cups milk or water

Preparation:

Peel chop and boil/steam pumpkins/carrot and

mash it with a spoon

Separately, boil milk/ water

Add the mixed flour and stir

Add mashed pumpkins and beaten egg to the

porridge and keep on stirring

Add moringa Powder

Cool and feed with spoon

25

Recipe-2. Mashed Avocado and Papaya with Moringa Powder

Ingredient

1 Ripe avocado

Small portion ripe papaya


Preparation:

Mash avocado and papaya flesh using a spoon

Sprinkle moringa powder

Feed with spoon

27

Recipe-3. Pumpkins, carrot and moringa powder

Ingredient

Small piece boiled pumpkins

1 small size boiled carrot

1 coffee cup boiled milk


Preparation:

Mash cooked pumpkins and carrot

Add mashed carrot and pumpkins in a cooking

pan and mix it well

Add milk and cook

Sprinkle moringa powder

Feed using a spoon

28

The developed or modified recipes are focused mainly on improving the nutritional contents of the foods

that are prepared from ingredients widely available in the Wezeka Kebele. The recipes are foods mainly

consumed by pregnant women, lactating women and children. Moringa powder was used in all recipe as it

is good source of protein and calcium which are important nutrients for these groups.

Breakfast Lunch Dinner

Parameter

Kita be

Moringa

Chechebsa

Por-riage

(300g)

Fosessie

(300g)

Moringa

with Meat

(1 serv-ing)

Kurkufa

(1 serv-in-

g=300g)

Morin-

ga with

egg (1

serv-in-

g=300g)

Gruel

(200g)

Morin-

ga soup

(100g)

Protein (g) 25.59 20.61 16.13 21.1 35.49 15.24 33.88 4.02 7.38

Fat (g) 36.59 59.77 2.70 16.91 35.92 15.37 66.88 0.52 2.85

CHO (g) 85.93 65.2 62.03 57.5 52.67 63.23 69.81 16.10 15.19

Energy(Kcal) 775.46 881.19 337.01 466.9 676.02 452.28 1016.75 85.26 115.99

Iron(mg) 17.85 11.41 9.30 11.63 14.19 9.69 20.0 2.32 6.66

Calci-

um(mg) 1090.83 453.59 304.28 529.64 730.3 481.42 1138.0 56.53 232.87

Phosph(mg) 395 339.8 54.64 251.88 380.5 163.68 515.35 46.4 80.54

Vit C(mg) 599.45 8.7 6.37 58.74 374.12 61.08 599.81 1.18 23.60

Zinc(mg) 4.26 2.3 0.63 2.3 2.75 1.93 5.13 0.06 0.4

Table 5. Nutritional values of the improved recipe and new developed recipe.

As shown in the table 5, protein and Calcium content of the developed and improved recipe were high.

Gruel, which has high water content, has the lower nutritional content. However, the consumers can add

more moringa powder considering the taste and acceptability for children

29

The nutritional value of improved recipe were compared against the traditional foods of

the same type.

Parameter Kita with Moringa

(1 serv-ing) Porriage (300g) Fosessie (300g)

Kurkufa

(1 serving=300g) Gruel (200g)

Tradi-

tional

Im-

proved

Tradi-

tional

Im-

proved

Tradi-

tional

Im-

proved

Tradi-

tional

Im-

proved

Tradi-

tional

Im-

proved

Protein (g) 9.95 25.59 8.31 16.13 13.58 21.1 8.47 15.24 2.45 4.02

Fat(g) 31.64 36.59 2.58 2.70 10.72 16.91 18.03 15.37 0.38 0.52

Energy(Kcal) 526.72 775.46 335.79 337.01 380.39 466.96 460.82 452.28 87.78 85.26

Iron(mg) 7.18 17.85 7.08 9.30 8.68 11.63 5.95 9.69 1.90 2.32

Calci-

um(mg) 363.75 1090.83 20.52 304.28 428.49 529.64 124.09 481.42 8.01 56.53

Phosph(mg) 124 395 244.62 54.64 148.8 251.88 203.11 163.68 60.09 46.41

Vit C(mg) 599.45 6.372 58.74 61.08 1.18

Table 6. Nutritional value comparison of traditional recipe and improved recipe.

For instance, Protein content of improved recipe Fosessie, widely consumed food, was raised from 13.5

g/100g to 21.1g/100g when compared to the traditional Fosessie recipe for 1 serving (300g). The same

case Calcium content of improved Fosessie was raised from 428mg to 529.6mg for the same serving

(300g) when compared to the traditional Fosessie recipe.

Gruel is widely consumed by Pregnant and Lactating women. It is also consumed by children. Protein and

Calcium content of improved Gruel were raised from 2.4 g and 4.0mg to 8.01 g and 56.5mg, respectively

per 200g serving size. The nutritional contents of these recipes were improved due to the addition of varity

of foods and moringa powder at the end of cooking or preparation of the meal. As mentioned above,

the consumers can add more moringa powder in order to get more nutrients like protein and Calcium,

considering the taste and acceptability for children.

30

The nutritional values of the improved and developed recipes were compared against RDI of children,

pregnant and lactating women. In order to be healthy, it is recommended that a person should eat at least

3 times a day. However, Pregnant and lactating women should consume food more in order to meet the

required nutritional needs. Based on this assumptions, examples of food to be consumed at breakfast,

lunch and dinner were selected randomly and their nutritional values are compared against RDI. If a preg-

nant or lactating women consume the food types indicated in the example below, she can get most of the

nutritional values that she should get in a day.

Parameter

RNI

Pregnant

woman

RNI Lactating

woman

BF:

Chechebsa

Lunch:

Fosessie

Snack: Gruel

In b/n:

Moringa with

egg Dinner:

Kurkufa

BF: Kita with

moringa

Lunch:

Kurkufa

Snack:

Moringa

soup

In /n:

Cooked

Salad

Dinner:

Fosessie

BF: Kita with

moringa

Lunch: Moringa with

meat

Snack: Gruel

Dinner: Fosessie

Protein (g) 80 84 94.86154 87.89339 86.21382

Carbohy

drate (g) 263 285 271.9506 279.675 212.305

Iron (mg) 27 9 55.06982 54.99563 46.00466

Calcium

(mg) 1000 1000 2659.249 2839.97 2407.343

Phosphor

ous (mg) 700 700 1317.126 1195.9 1073.796

Vitamin C

(mg) 85 120 729.5371 753.393 1033.507

Table 7. Nutritional value comparison of traditional recipe and improved rec ipe .

As it can be seen from table 7 above, most of the RDI can be achieved by consuming different food combi-

nation throughout the day from the improved/developed recipe. Combination of food types mentioned in

table 7 above contains more than 4 food groups. Therefore, it is possible to improve the nutritional value

of foods by consuming different types of foods available in the Kebele and using moringa powder in each

31

meal in order to supplement essential nutrients. However, in order to get the necessary minerals and vita-

mins, a pregnant women should also take multi vitamin complex by consulting medical doctor.

In addition, it was noted that, during meal preparation, the way the women cook their food has an impact

on the loss of essential vitamins. Vitamin loss can be induced by a number of factors. Obviously, losses

of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are heat-labile.

Hence, heat sensitive Vitamins like B and C can be eliminated with high cooking temperature and long

cooking time. Vegetables should not be cooked at high temperature for long time. However, it is possible

to gain the necessary nutrients by adding moringa powder after a meal is prepared.

Moringa Powder can be added to any food or beverage and it will increase the vitamin, mineral and protein

content. For healthy individuals, a few spoonful of Moringa Powder can be added to any meal to make it

more nutritious. Since the nutrient content of Moringa Powder decreases if exposed to heat, add the pow-

der after the food or drink has been prepared, just before serving.

4.6 Demonstration and Sensory Evaluation

Training was given for the beneficiaries and community members on balanced diet, malnutrition, nutrition

during the first 1000days, complementary food, dietary diversity, nutritional values of moringa and Hy-

giene & Sanitation. Training manual was also developed including the aforementioned topics.

After the training, the developed recipes were demonstrated. Different types of foods (above mentioned

recipes) were made and tasted by the women and children. Sensory evaluation was done by the women

on the improved and developed recipe.

The color, taste and overall acceptability of the developed and improved recipes were evaluated by 10

women as panelist, who are mothers, lactating and pregnant women. Children were also tasting improved

recipe Gruel, Porriage and Mushed vegetables.

Panelist women were instructed to evaluate color first and then to taste each food to evaluate taste and

overall acceptability. A nine-point Hedonic scale with 1=Dislike extremely, 5=Neither like nor dislike, 9=Like

extremely was used for all attributes measured (8). Sensory questionnaire were filled with the help of

VitaBite staff.

The sensory result showed that all of the foods tasted by the women and children were perceived as liked

very much (8=liked very much). Since there is no much change in terms of the color and taste among the

traditional and improved/developed recipe, in overall the product is also accepted as liked very much

(8=liked very much).

32

5. References

1. Ethiopian Health and Nutrition Research Institute. NUTRITION BASELINE SURVEY REPORT

for the NATIONAL NUTRITION PROGRAM of ETHIOPIA, Addis Ababa, Ethiopia, 2009/10.

2. Adair, L.S. Long-term consequences of nutrition and growth in early childhood and possi-

ble preventive interventions. Nestlé Nutr. Inst. Workshop Ser. 2014, 78, 111–120.

3. Abdull Razis AF , Ibrahim MD , Kntayya SB , 2014, Health benefits of Moringa oleifera,

Asian Pacific Journal of Cancer Prevention : APJCP [01 Jan 2014, 15(20):8571-8576]

4. Bachelor Arbiet, 2013, A Study on Moringa Oleifera leaves as a supplement to West Africa

Weaning Foods, Hamburg University of Applies Sciences.

5. ETHIOPIAN FOOD COMPOSITION TABLE, ETHIOPIAN HEALTH AND NUTRITIONAL RE-

SEARCH INSTITURE (EHNRI), 2000, (Part III).

6. WHO. 2008. Indicators for Assessing Infant and Young Child Feeding Practices: Conclu-

sions of a Consensus Meeting held 6-8 November 2007 in Washington DCUSA.

7. N.C. Igwemmar, S.A. Kolawole, I.A. Imran, 2013, Effect Of Heating On Vitamin C Content

Of Some Selected Vegetables, INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY

RESEARCH VOLUME 2, ISSUE 11

8. Watts B.M, Ylimaki G.L., JefferyL.E., Elias L.G.1990. Basic Sensory Methods for Food Eval-

uation. Ottawa, Ont., IDRC,. IDRC-277e, pp 43-66

9. Giana Angelo, Ph.D, Linus Pauling Institute, Oregon State University, (2016).

10. Inception Report, Establishing Moringa Based Economic Development Program to Im-

prove the Livelihood of Rural Women of Ethiopia. November 2016-March2017

Documents

Assessment of Moringa consumption and Ways to Improve the … · Moringa leaf is rich with diverse vitamins, minerals, and amino acids. Moringa products have been used to combat malnutrition,