16

6. RECIPE DEVELOPMENT

The development of recipes was an important part of the Nutrition Education Strategy. The useof horticultural produce added variety, nutrient density and acceptability to the foodpreparations. Focus group discussions at field sites16 identified household preferences and food

Box 2. Grouping of recipes

1. Soups

2. Children’s snacks ( 1–6 years)

3. Vegetable-based complementary food

4. Snacks

5. Main meal dishes

6. Salads

7. Beverages using fruits

8. Recipes based on seldom used partsof vegetables and fruits

9. Spice-based recipes – chutneys andchutney powders

10. Preservation of vegetables, fruits andspices

11. Dehydrated vegetables – carrot, bittergourd, okra, green leafy vegetables

12. Pickle

13. Chutney and preserves

types. Responses were obtained from 41 womenfarmers in selected villages in different HDTCson (a) common household cooking methods; (b)common recipes; and (c) knowledge and use ofvegetables. These were used in recipedevelopment.

A set of 55 horticultural produce-based recipeswere developed including soups, children’ssnacks, complementary food, main meals,salads, fruit-based beverages, preparations fromseldom used vegetable and fruit portions,mushrooms, coconut, spices, besides fruit,vegetable and spice preservation (Box 2).

The recipes, adapted to local cultural practicesand tastes were used to promote consumptionof micronutrient-rich vegetables and fruits.Traditional practices that were nutritionallybeneficial like roasting and grinding wereemphasized. Preservation methods such asfermentation, pickling and drying were used todemonstrate the role of household conservationpractices in food security and nutrition.

6.1. Acceptability

The acceptability of the recipes was assessed by community-based trials involving districtofficials and farmers in selected areas, using a five-point score.17 The sum of all attributes wasused to calculate overall acceptability (see Table 7).

The average acceptability for all recipes was 87 percent among district-level participants(non-farmers) and 92 percent among farmers. The community-based acceptability trial foundthat, in general, sobuj bhath and soup were rated the best. Drumstick leaves omelette had a scoreof 98, but this was attributed to the use of eggs which are generally liked by all households andchildren.

There were regional differences in acceptability with northern districts like Natore andChapainawabganj preferring drumstick leaves-based recipes. Older women farmers preferredsobuj ruti, everyone liked soup and sobuj bhath, and adolescent boys and girls preferred mixedvegetable salad. Both adults and adolescents liked sobuj bhath and mixed vegetable pitha. Allparticipants were keen to learn more recipes.

16 Jamalpur, Mymensingh, Feni, Pabna and Kishorganj.17 Mymensingh, Jamalpur, Kishoreganj, Pabna, Feni, Barisal, Khulna, Rangmati, Khagrachari.

17

The mean acceptability scores of the recipe groups are given in Figure 3. On average, main mealdishes (sobuj bhath, sobuj ruti), soups, preparations from drumstick leaves such as omelette,pakura (deep fried in batter) and bhorta (steamed or broiled then mashed and spiced) andmushroom-based recipes were rated more than 90 percent by the farmers.

Table 7. Acceptability scores of recipes promoted by project

Recipe Acceptability score %

District18 level Farmer19 level

Mixed vegetable soup 89 90Mixed vegetable beans soup 90 92Mixed vegetable chicken soup 93 95Mixed vegetable meat soup 89 94Mixed vegetable fish soup 80 89Sobuj bhath 90 95Sobuj ruti 82 90Drumstick leaves omelette 80 98Drumstick leaves pakura 82 92Drumstick leaves bhorta 60 85Sweet pumpkin coconut halwa 87 90Coconut egg vegetable curry 82 88Mixed vegetable egg salad 90 90Mixed vegetable beans salad 88 89Colocasia leaves pitha 80 85Mixed vegetable20 pitha (hoppers) 90 92Mushroom chop 90 90Mushroom omelette 88 91Fruit21 based complementary food 89 90Carrot based complementary food 91 92Vegetable22 based complementary food 88 88Average score 87 92

Figure 3. Mean acceptability score of IHNDP recipes (%)

18 HDTC officers, SMS, BS and overseers19 Farmers20 Spinach and carrot21 Papaya, banana or mango22 Sweet pumpkin

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Although soup was very popular, the slightly higher score for sobuj bhath and sobuj ruti isattributed to the greater cultural acceptability of rice in the Bangladeshi diet. A combination ofcereals with pulses and vegetables as in bhath and ruti is readily acceptable, easy to make andgives a sense of satisfaction and fullness to the farmer and her family members. Salads andcomplementary food varieties scored 90 percent while snacks and coconut-based recipes hadscores of 89 percent.

6.2. Nutritional contribution of recipes

The nutritive values of the recipes, including energy, protein, fat, vitamin A (beta carotene), iron,calcium, and vitamin C, are based on the Indian Food Composition Tables23 and the HKI Tablesof Nutrient Composition of Bangladeshi Foods.24 The use of sour fruits like Indian gooseberry(amloki), tomato, lemon and tamarind with leafy vegetables, increases absorption of iron.

6.2.1. Soups

Mixed vegetable soup is a nutritious preparation of leafy yellow-orange and root vegetableswith gourd, cereal (flour), egg, lemon, fresh and dry spices, and oil. Leafy vegetables addmicronutrients like beta carotene (vitamin A), folic acid, iron and calcium, while yellow-orangevegetables provide beta carotene (vitamin A). Potatoes, flour and oil give energy while lemonand green chilli add vitamin C and some beta carotene to the dish. Generally, all vegetablesused have minerals like sodium and potassium. A small amount of egg adds good qualityprotein, thickness and palatability. Oil helps absorption of vitamin A from leafy, yellow andorange vegetables such as carrot, yellow pumpkin and yellow sweet potato grown in homegardens or available in village markets.

The recipe demonstrates correct cooking practices such as cleaning and washing leafyvegetables before cutting, cutting into large pieces, placing vegetables in boiling water andcooking for minimum time. A mixed vegetable soup is a packaged source of nutrients andfluids, adding bulk and fibre to the diet. It can be a meal in itself or supplement rice, ruti ortraditional bread for the main lunch, dinner, mid-morning or mid-evening meal.

23 NIN/ICMR. 1996. Nutritive Value of Indian Foods. Hyderabad, India/New Delhi, National Institute of Nutrition/Indian Council of Medical Research.

24 INFS/WFP. 1988. HKI Tables of Nutrient Composition of Bangladeshi Foods. Dhaka, Institute of Nutrition and FoodScience, Dhaka University/World Food Programme.

25 NIN/ICMR. 1998. Nutrient requirements and recommended dietary allowances for Indians. Hyderabad, India/New Delhi, National Institute of Nutrition/Indian Council of Medical Research.

Table 8. Nutritive value of soup recipes/serving basis

RecipeEnergy Protein Beta carotene Iron(kcal) (g) (µg) (mg)

Mixed vegetable soup 287 10.0 2 634 4.0Mixed vegetable beans soup 200 9.0 1 600 3.0Mixed vegetable chicken soup 308 12.0 2 834 7.0Mixed vegetable meat soup 310 13.0 2 834 8.0Mixed vegetable fish soup 298 12.0 2 834 7.0

A serving of soup is estimated to provide much more beta carotene than the recommendeddietary allowance (RDA)25 for vitamin A and about one-sixth of the RDA for iron fora moderately working woman (see Table 8).

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6.2.2. Main meal dishes

Sobuj bhath is a nutritious main meal of cereals, pulse or beans, leafy vegetables, egg, tomatoes,fresh or dry spices and oil. Leafy vegetables like spinach and drumstick have beta carotene(vitamin A), iron, calcium and folic acid, while tomato adds beta carotene and vitamin C(See Table 9). Rice and oil give energy while pulses or beans and egg are a source of proteinand energy. Eggs have some protein, vitamin A and riboflavin. Adding egg and oil promotesabsorption of vitamin A from leafy vegetables and tomato.

Table 9. Nutritive value of main meal dishes/serving basis

RecipeEnergy Protein Fat Beta carotene Iron(kcal) (g) (g) (µg) (mg)

Sobuj bhath 420 14.0 7 2 120 5.0Sobuj ruti 325 10.1 7 4 720 4.0

Leafy vegetables like spinach or drumstick and tomato are grown in home gardens andavailable in local markets. Fresh coriander contains vitamins A and C while spices such asginger, garlic and green chilli provide taste, some vitamins and minerals. The recipe shows howdifferent food combinations in appropriate amounts (cereal + pulses or beans + egg + tomato+ oil) can improve dietary variety and nutrient availability. It also demonstrates correct cookingmethods such as cooking rice in just enough water (by absorption method) to ensure retentionof B-complex vitamins.

A “meal-in-a dish” recipe, sobuj bhath can be a main meal and a packed school lunch.A culturally appropriate adaptation of the popular khichuri (rice and pulse) by adding spinachand other food types, the green rice topped with red tomatoes reminds children and farmersof the national flag, encouraging them to eat green leafy vegetables and fresh tomato. A servingof sobuj bhath has more than twice the RDA for vitamin A, a part of the RDA for iron and a littleless than one-fourth of the RDA26 and one-third of the RDA for protein.

Sobuj ruti is a nutritious main meal or breakfast dish of cereals, pulse flour, leafy vegetables,potato (in proportions of 3:1:2:2) and fresh spices like coriander leaves and green chilli. Leafyvegetables have vitamin A, iron, calcium and folic acid, potato has energy and bulk whilechickpea and wheat flour add protein. Oil or fat helps in absorption of vitamin A from leafyvegetables. A culturally appropriate adaptation of the popular ruti by addition of spinach,drumstick or any leafy vegetable, it can be a nutritious packed school lunch, a main meal orbreakfast item.

A serving of sobuj ruti has twice the RDA for vitamin A and a part of the RDA for iron. It alsofurnishes a little less than a fourth of the RDA27 and a fifth of the RDA for protein.

6.2.3. Drumstick leaves-based recipes and snacks

Drumstick leaves bhorta is a good source of energy and micronutrients. Drumstick leaves, locallyknown as sajna or moringa oleifera, are an excellent source of vitamin A, riboflavin, folic acid,vitamin C, calcium, iron and protein. (see Table 10).

26 RDA for energy for moderate working Indian female is 2 225 kcal; RDA for protein is 50 g.27 RDA for energy for a moderate working Indian female is 2 225 kcal; for protein is 50 g.

20

Drumstick leaves combined with potato, onion, fresh and dry spices and fresh mustard oil havea taste that is highly relished in the Bangla diet. The nutritional quality of a dish can beimproved by combining drumstick leaves with cereals and pulses.

Drumstick leaves have very high contents of beta carotene, calcium and iron (almost eight tonine times that of spinach and amaranth), and only half the quantity of drumstick leaves wereused in the recipes. Recipes using drumstick leaves provide vitamin A much above the RDAand a substantial part of the RDA for calcium and iron.

6.2.4. Coconut-based recipes

Several households in the coastal regions of Khulna, Barisal and Feni in Bangladesh havecoconut trees. Coconut contains 35 to 65 percent fat and is a rich source of dietary energyproviding 444 kcal per 100 g on a fresh weight basis.

It can be combined with sweet pumpkin or sweet potato, chickpea and jaggery to make a halwawhich is an energy-and-nutrient-dense dessert. This offers energy from the sweet pumpkin orsweet potato, protein, niacin and some iron from the chickpea, while jaggery provides energyand some iron (see Table 11).

Table 10. Nutritive value of snacks and side dishes/serving basis

RecipeEnergy Protein Fat Beta carotene Iron(kcal) (g) (g) (µg) (mg)

Drumstick leaves omelette 237 10.0 8.0 2 568 4.0Drumstick leaves pakura 450 12.0 8.0 2 900 5.0Drumstick leaves bhorta 220 5.3 5.0 6 147Colocasia leaves pitha 213 15.0 6.0 5 290 16.0Mixed vegetable28 pitha (hoppers) 532 15.0 6.0 – –

Table 11. Nutritive value of coconut-based recipes/serving basis

RecipeEnergy Protein Fat Beta carotene Iron(kcal) (g) (g) (µg) (mg)

Sweet pumpkin coconut halwa 377 5.0 16 965 7.6Coconut egg vegetable curry 550 14.1 30 4 697 3.0

28 Spinach and carrot

Roasted chickpea can be ground into flour to improve its digestibility and fortify the ingredientsblended in the recipe. Sweet pumpkin and yellow-coloured sweet potato locally known askamola sundari, are an inexpensive and relatively easily available source of beta-carotene.

The fat in the coconut helps in the absorption of beta carotene from the sweet pumpkin or sweetpotato. The market value of sweet pumpkin can be considerably increased by processing it intosweet pumpkin coconut bars. Sweet pumpkin-coconut halwa can be a dessert or dish betweenmeals filling dietary nutrient gaps among vulnerable groups such as adolescents and pregnantor lactating women. One serving provides about half of the RDA for vitamin A, a little less thana fourth of the daily energy requirement and a third of the RDA for iron.

21

Coconut egg curry is rich in energy with all nutrients except ascorbic acid. Egg protein has thehighest quality among all dietary proteins; it also provides riboflavin and vitamin A. Vegetableslike carrot, tomato and sweet pumpkin provide vitamin A while potato and coconut giveenergy, and beans add protein with some iron. Coriander leaves add both beta carotene andvitamin C to the dish. Eggs are easily available to most rural households with poultry whilevegetables can be grown in home gardens.

A serving of coconut egg curry contains 590 kcal which is about one-third of the daily RDA forenergy and protein, twice the RDA of vitamin A, and a part of the daily RDA for iron.

6.2.5. Salads

A salad of vegetables, beans, potato and egg is a good source of micronutrients (vitamins Aand C), protein and energy. Since most vegetables are used in fresh and uncooked form, theyserve as good sources of vitamin C. Cabbage, carrot, tomato and egg provide vitamin A whilegreen papaya, radish and cucumber add bulk and variety to the diet.

A lemon dressing adds vitamin C which enhances the absorption of iron from plant sources.Cumin powder in the dressing provides some calcium. The amount of vegetables, potato andegg in the salad make it a packaged source of nutrients and a meal-in-dish. A serving of mixedvegetable egg salad or mixed vegetable beans salad provides much more than the RDA forvitamin C, in addition to nearly the full RDA for vitamin A and other nutrients (see Table 12).

Table 12. Nutritive value of salad recipes/serving basis

RecipeEnergy Protein Beta carotene Iron Vitamin C(kcal) (g) (µg) (mg) (mg)

Mixed vegetable egg salad 270 6.0 1 867 3.0 58Mixed vegetable beans salad 130 6.0 2 010 5.0 52

6.2.6. Mushroom-based recipes

Mushrooms are a low-calorie food having less than 30 kcal/100 g with traces of sugar and nocholesterol. Almost free from fat (0.2 g/100 g) mushrooms are highly suitable for overweightpeople. The low fat content of between 2 to 8 percent is rich in linoleic acid, an essential fattyacid important for growth and cell integrity. Mushrooms contain specific hypocholesterolemicsubstances. Free of fat and cholesterol, and rich in linoleic acid, mushrooms are a healthy foodchoice for patients of heart disease. Free of starch and with very low sugar content, mushroomscan be called the “delight of the diabetic”.

Table 13. Energy and protein content of mushroom-based recipes per serving

Recipe Energy (kcal) Protein (g)

Mushroom chop 250 4.0Mushroom omelette 160 8.0

Combined with beans, vegetables, eggs, and other staple food ingredients, mushrooms enhancethe meal’s nutritional quality. They can be used with fish, chicken or meat as part of food-to-food enrichment.

22

A serving of mushroom chops or mushroom omelette has moderate amounts of energy, smallamounts of protein and forms a satisfying meal. Mushrooms have good quality protein,improving the nutritional quality of vegetable-based diets.

6.2.7. Complementary food (CF)

Complementary feeding supplements breast feeding to meet the nutrient needs of infantsstarting from the age of six months up till about two years. Complementary food must haveadequate energy, protein and micronutrients.

Cereals (grains), pulses and nuts in proportions of 4:1:1 were used to prepare a nutrient-densecomplementary food mix (CFM), Mix A for infants and small children. Roasted grains andnuts reduce bulk and are a concentrated source of nutrients. Dehydrated carrot powder isa concentrated source of beta carotene. The two powders can be mixed for food-to-foodenrichment.

The consistency of the CF gruel makes it easy for child feeding. The two mixes are nutritious,easy to prepare and household processing methods such as roasting and grinding make itpossible to store the CFM for long periods.

Kept in a clean and dry container at room temperature, Mix A has a shelf life of up to twomonths while carrot powder (Mix B) can be kept for up to three months in a dark glasscontainer at room temperature in a clean and cool place, protected from light. The two mixturescan be prepared at household level using easily available food materials.

Table 14. Nutritive value of complementary food per serving

RecipeEnergy Protein Fat Beta carotene Iron(kcal) (g) (g) (µg) (mg)

Fruit29-based 300 13.0 7.0 995 5.0complementary foodCarrot-based 364 13.0 7.0 6 460 5.0complementary foodVegetable30-based 240 13.0 7.0 2 333 4.0complementary food

One serving of carrot-based CF contains a little less than a third of the RDA for energy,31 aroundthree-fourths of the RDA for protein and over five times the RDA for beta carotene. Other CFvariations provide substantial amounts of nutrients, furnishing part of their RDA.

Studies elsewhere in Asia show that rice, mung bean, sesame and carrot are the mostacceptable gruel formulation in terms of sensory quality attributes. It also had significantlyhigher levels of protein, minerals and energy value than the RDA.33 Carrot-based gruels wereintended to supplement the child’s main diet and supplied one-third of the RDA. It isencouraging to note that the project results are in keeping with findings from studies elsewhere.

29 Papaya, banana or mango30 Sweet pumpkin31 RDA for energy and beta carotene for infants of 6–12 months age is 1 000 kcal and 1 200 µg.32 Naikare, S.M. & Mabesa, R.C. 1993. Processing of supplementary food prepared from rice-mungo-sesame-carrot

blends. J Food Sci. Technol, 30(6): 451–453.33 Florentino, R.F. 1990. Food Composition Tables. Manila, Food and Nutrition Research Institute, Philippines.

32

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6.3. Food preparation techniques and cooking tips

Developing the competence and skills of the farmers to promote horticulture-based food in theirdiets has been a key component of the nutrition programme. Demonstrations were held on:

(a) preparation of horticulture-based foods;

(b) processing and preparation of horticulture-based complementary foods.

Specific technologies were developed and transferred to the field emphasizing the use ofmicronutrient-rich vegetables that are locally available and their combinations with othervegetables and staple food ingredients. Cooking methods to promote maximum retention of thenutritive value along with hygienic handling of vegetables and food were also demonstrated.

Methods to improve the bioavailability of some key micronutrients such as iron in vegetableswere emphasised with combinations of sour or vitamin C-rich fruits and vegetables, along withappropriate processing techniques. These food technologies have been well accepted and arenow practiced by the farmers. An impact assessment of food preparation demonstrationsas validated through a change in farmers’ practices has been discussed later (See 13.0“Community-based assessment and impact of nutrition programmes”).

Cooking partially destroys vitamins C and B1. Raw fruits and vegetables are particularlyvaluable sources of these vitamins provided they are grown and handled hygienically. Peelingof vegetables and fruits can cause significant loss of nutritive value and this was consideredwhile developing the recipes34 for the Nutrition Education Programme. As the water used forcooking vegetables or fruit contains dissolved minerals and trace elements, the nutritioneducation programme recommended that this should not be thrown out but used in soups orfor preparing other food.

34 For mixed vegetable soup, vegetables were washed well and cut into large pieces; peeling of vegetables likepotato and carrot was not suggested in order to retain the nutritive value.

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7. NUTRITION IMPROVEMENT THROUGHAGROPROCESSING

As part of the nutrition improvement strategy through agroprocessing, a wide range ofprocessed foods were developed and promoted35 at household and community levels. Simpletechnologies for dehydration, pickling, bottling, pulping and preparing preserves and relishesfrom a variety of vegetables and fruits were promoted.

This developed synergies between nutrition and food processing, especially by reducingmicronutrient losses, increasing shelf life, meeting part of the daily requirement of nutrients andvalue addition for some products (see Table 15). The technologies were brought to rural projectsites in different districts of the country and have been well accepted by project beneficiaries.

Table 15. Products, main technologies and nutrients provided

Product Technologies usedMain nutrients Approximate

provided shelf life

Fermented cucumber Salting, fermentation followed Potassium, B-complex 6 monthsby addition of spices, oil and vinegar vitamins

Mixed vegetable pickles Slicing, curing in oil, salt, spices and Vitamins A & C, 6 months(cauliflower, carrot, acetic acid B-complex vitamins,peas, pointed gourd, and potassiumgreen chillies, etc.)

Fermented cabbage Shredding, salting and lactic acid Vitamins C, B-complex, 3 monthsfermentation potassium

Dehydrated cabbage Shredding, blanching, sun drying and Vitamins C, B-complex, 3 monthspacking in plastic-polythene (PP) pouches potassium

Dehydrated vegetables Shredding, blanching, sun drying and Vitamins A, B-complex, 4–6 months(bitter gourd, okra, packing in PP pouches potassiumsweet gourd, etc.)

Fermented vegetables Steeping mixture of vegetables in 3 percent B-complex vitamins, 2 months(cucumber, ridge gourd, salt solution, 0.8 percent acetic acid and potassiumpointed gourd, 0.2 percent KMSsweet gourd)

Bottled tomato Preserving tomato pieces in own juice; Vitamins A, B-complex, 3 monthsfilling, exhausting, closing and sterilizing potassiumin boiling water

Tomato ketchup Pulp extraction, adding salt, sugar and Vitamin A, energy 6 monthsspices, bottling

Tomato pulp Pulp extraction, adding salt, sugar and Vitamin A, energy 6 monthsspices, bottling

Papaya morobba Slicing, hardening unripe papaya, drying, Vitamin A, potassium, 6 months(preserve) adding sugar and citric acid, packing in energy

cellophane.

Ash gourd preserve Cutting, slicing, hardening by lime Energy, potassium 6 monthswater dip, impregnation with sugar,packing in PP pouch/plastic/glasscontainer

35 Information based on discussions with Dr Amiruzamman, National Food Processing Expert and Mission Reportof INES (November 2004).

25

Mango leather Pulp extraction, heating, adding lime juice, Vitamin A, potassium 4 monthssugar, KMS, spreading and sun dryingpulp on stainless tray; PP sheet packing

Mango slices in sugar Using up to 40º Bx sugar, sterilizing in Vitamin A , potassium 4–6 monthssyrup boiling waterUnripe mangoes as Using oil salt, spices and acetic acid Energy, vitamin A, 4 monthssemi-processed product potassiumMango pickle Using oil, salt, spices and acetic acid Energy, vitamin A, 6 months

potassiumDehydrated Flattening by dehydration in solar drier, Energy, potassium 2 monthsbanana packing in PP pouchesFried banana chips Slicing, soaking in lemon juice water, Energy, potassium 2 months

removal of adhering water, frying in oil,sprinkling spice mixture, packaging

Pineapple squash Juice extraction, measurement of TSS and Energy, potassium 6 monthsacidity, formulation of juice contents likesugar, incorporation of pectin andcitric acid, and KMS

Guava jelly Juice extraction, straining, measurement of Energy, potassium 6–8 monthsTSS, formulation of initial mix with sugar,incorporation of pectin and citric acid,cooking to desired consistency and packing

Carrot pickle Blanching, salt impregnation, packing Vitamins A, C and 6 monthswith vinegar potassium

Carrot pickle Use of salt, spices, sugar and oil Vitamins A, C and 6 monthspotassium

Lemon and green Preparing and cooking raw materials in Vitamin C, potassium 6 monthschilli pickle mustard oil to desired consistency with

addition of spices, salt, sugar andacetic acid

Lemon squash and Extraction of lemon juice, concentration Energy, potassium 6 monthsdrink with sugar, pasteurization by hot filling

in sterile bottlesHog plum pickle Use of salt, sugar, spices, vinegar and oil Energy, potassium 6 monthsTamarind chutney Pulp extraction, mixing with sugar, salt, Energy, potassium, iron 6 months

spices, mustard oil at specific stages,sodium benzoate as preservative,store in glass bottles

Olive pickle and Use of salt, sugar, spices and oil Energy, potassium, 6 monthschutney vitamin CBer (local plum) Pulping, mixed with sugar, salt, spices, Energy, potassium, 4 monthschutney mustard, vinegar and oil vitamin CBer tamarind chutney Pulping, crushing, dried ber fruit in Energy, potassium, 4 months

definite ratio, cooking mixture to desired vitamin Cconsistency with permitted level ofpreservatives, packing in sterile containers

Star fruit pickle Use of oil, salt, spices, sugar, acetic acid Energy, potassium, 6 monthsand mustard oil vitamin C

Green chillies and Use of oil, salt, spices, sugar, acetic acid Potassium, 6 monthsgarlic pickle and mustard oil vitamins C, A

Table 15. Products, main technologies and nutrients provided (continued)

Product Technologies usedMain nutrients Approximate

provided shelf life

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7.1. Preservation of fruits and vegetables by drying and frying technologies

The reduction or removal of the moisture content of vegetables and fruits is an importantprinciple in drying and frying technologies. This involves removal of water from vegetables byeither sun-drying or using a dryer.

Dark green leafy vegetables and yellow-orange vegetables should be cleaned, washed andspread on a clean sheet for drying in the sun. When completely dried, these should bepowdered coarsely by rubbing with the hand and stored in air-tight containers. These can beused when a fresh supply is not available.

Drying technologies provide a concentrated source of nutrients such as protein and thiamin inthe case of dried beans, vitamin A as beta carotene in carrot powder, energy in banana chips,vitamin A and calcium in coriander leaves, and vitamin A, calcium and iron in spinach.

While some of these methods are traditionally used, the project emphasized pre-treatment likeblanching, trimming, slicing, and sanitary and hygienic methods during and after drying.

7.2. Preservation of vegetables and fruits by pickling and preparation of chutneys

Pickling is a traditional preservation technique involving salting and acidification of preparedfruits and vegetables. A variety of common vegetables and fruits along with less commonvegetables were pickled, including brinjals, green chillies, mixed vegetables, radish and garlic.

Considerable value can be added to all vegetables through processing into pickles or chutneys.Chutneys were made from ber, olives, tamarind, hog plum and chalta.36 Pickles and chutneysprovide vitamin A (as beta carotene), some vitamin C and potassium. They can be useful dietaryenhancers, increasing the bioavailability of micronutrients such as iron in the meal. Oil and saltare major preservative ingredients in pickles and add energy and sodium to the diet. Thisshould be kept in mind in the preparation of calorie and salt-restricted diets.

7.3. Preservation of juices and juice-based products

Fresh juice and juice-based beverages, prepared by extracting the juice and concentration withsugar, are refreshing high energy drinks. Fruits also contain potassium and offer vitality andhealth benefits.

Tomato juice and tomato-based products provide vitamin A as beta carotene and lycopene, animportant carotenoid with nutritional health benefits for healthy vision, prevention ofdegenerative heart disease and certain types of cancers. The project developed and promotedpineapple, lemon, mango and tomato juice and juice-based products.

7.4. Semi-processing of fruits and vegetables

Steeping vegetables in brine, juice extraction and use of sugar were the main principles followedin the preparation methods. Salted and fermented vegetables offer the additional benefit ofB-complex vitamins, and all products have the advantages of preservation, long-term access andsupplementing household nutrition.

7.5. Preservation of horticultural produce by sugar concentration

Extraction of fruit juice and concentration with sugar were the main principles used inpreparation of jams, jellies, marmalades and preserves. Such products provide energy and addsome potassium to the diet (see Table 15).

36 Bael

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8. IMPROVING STORAGE AND PRESERVATION

The keeping and preparation of fresh produce affects nutritional value in several ways. Drymatter (energy supply) is reduced with time as living processes within the produce use upstored food reserves. Vitamin C content decreases with time and little may remain after two orthree days.

37 TCP/IND FAO Pilot Project on Prevention and Elimination of Micronutrient Malnutrition in DharmapuriDistrict, Tamil Nadu, India (2000–2002).

As part of the strategy to promote their consumption,storage and preservation technologies for vegetables andfruits were developed by the National Post-harvest Expertusing available technologies. Various low-cost methods forstoring vegetables and fruits were searched elsewhere inAsia.37

As a result, a low-cost earthen pot (Figure 4) was developedunder the post-harvest component of the project.

The simple storage method using a big pot, a smaller innerpot and a lid, includes (i) filling water in the outer layer(big pot), (ii) putting produce in the inner pot and (iii)placing the small pot into the bigger one and covering withthe lid.

The inside of the smaller pot cools due to evaporation of thewater and the temperature inside the pot is 5–6ºC comparedto the ambient temperature outside during a dry hot day.

Storage trials with pointed gourd were conducted by theNational Post-harvest Expert. Figures 5, 6 and 7 show thestatus of pointed gourd samples (control and experimental)after one, four and five days of storage at room temperaturein the earthen pot. The experimental samples are on the leftside and the control samples on the right. The samplesstored in the earthen pot retained freshness compared tothose kept outside which had shrivelled.

Figure 4. Low-cost earthencooling pot

Figure 5. Storage at day 1

Figure 6. Storage at day 4 Figure 7. Storage at day 5

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9. LINKING NUTRITION WITH HORTICULTURE

The nutritional status and, to a great extent, the health of a community depends on access toa sufficient quantity and variety of agricultural food. Expanding and improving household-integrated horticulture production systems to promote nutrition and address changes in rurallivelihoods were, therefore, important project outputs. Major strides were made in integratingnutrition in the project mainstream, with high-density mixed fruit orchards and multi-bedvegetable systems resulting in positive nutrition outcomes. More has to be done to implementthe practical aspects, particularly of mixed fruit orchards but a good start has been made.

9.1. Horticultural production and consumption

The nutrition component was dovetailed into the total food chain starting from group andindividual homestead garden production, including procurement from local markets, todomestic processing for home meal preparation. The links between the horticulture andnutrition component and the related activities were strengthened in collaboration with theSenior Horticulture Programme Development Expert and the Fruit and Vegetable Experts.

A variety of micronutrient-rich vegetables and fruits have been promoted through thehorticulture production component of the project. These include leafy vegetables like Indianspinach and stem amaranth, carrot, country beans, red pumpkin, tomato, broccoli, garden peas,okra, onions and green chillies.

9.2. Horticultural production and nutrition availability

Vegetable garden-based production of improved vegetable varieties was an important projectactivity. The nutritional contribution of the vegetables produced in farm and homestead gardenswas assessed using summer and winter vegetable yield information38 in demonstration plotsat 15 HDTC locations and discussions with the Vegetable Production Expert.

The yield availability per person was calculated using an average of six persons per household.Table 16 shows average yields of winter and summer vegetables at HDTC and farm levels. Thedaily average household and per capita availability of vegetables from the group garden andthe per capita daily micronutrient supply are also given.

Sweet pumpkin, sweet potato, kang kong and broccoli were promoted. The HorticultureCropping Systems Expert has recommended promotion of other vegetables such as squashes,taro, amaranthus and Indian spinach. Kang kong is a nutritious leafy vegetable well known tothe farmers and can be grown almost round the year with a good yield.

Broccoli was also well received by the farmers. More nutritious than cauliflower, broccoliis a good source of vitamin A and other carotenoids such as lutein and xeaxanthin withmarked nutritional benefits. One hundred grams of broccoli provides 700 µg of beta carotene,and 1 900 µg of lutein + xeaxanthin.39 Broccoli is also a good source of vitamin C, with 100 gproviding 109 mg. The National Research Council Committee on Diet, Nutrition and Cancerrecommends increased consumption of Brassica genus vegetables as a preventive measureagainst cancer.

38 Data from Dr S.M. Monowar Hossain’s Report (2004) on vegetable yield during winter 2002–2003.39 Mangels. 1993. Carotenoid content of fruits and vegetables: an evaluation of analytical data. J Am Diet Assoc.,

93: 284, 1993.

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Yellow sweet potato was promoted as a source of beta carotene (1 810 µg/100 g40). It also addsenergy and bulk to the diet. Low-costing sweet potato can be processed into high-value sweetpotato coconut bars and this was promoted by the project along with sweet pumpkin-coconutbar and halwa in the coastal regions of Barisal, Feni and Khulna.

The daily per capita availability of vegetables from the group garden was estimated to be about201 g. The National Plan of Action for Nutrition (NPAN)41 recommends increasing the daily percapita vegetable consumption from the present level of 72 g to 215 g. Special efforts are beingmade at the national level in the 5th Five Year Plan (1997–2002) for year-round production ofmajor fruits and vegetables using appropriate technology. The Integrated Horticulture andNutrition Development Project promoted the NPAN objective by increasing the supply ofmicronutrient-rich vegetables to reduce micronutrient malnutrition.

Among winter vegetables, carrot has the most vitamin A as beta carotene (3 230 µg) followedby tomato (708 µg) per capita. Tomato is one of the most common vegetables and nutritionallyvaluable because of its high content of vitamins A and C. It is also a primary source of lycopene(a carotenoid) and its consumption has significant association with low risk levels of digestivetract and prostrate cancers.42 Garden peas are not a good source of vitamin A but providedietary protein, especially when dried.

Table 16. Horticultural produce43 and nutrition availability from group garden

Average yield/season44 Micronutrient45 supply/P/d

Vegetable All Per Farm Per HH/d Per P/d Vit. A as Vit. C Iron CaHDTCs (kg) (g) (g) BC (µg) (mg) (mg) (mg)

(kg) N = 75 N = 6

WINTERTomato 61.00 53.00 706 117 708 32 0.70 58Pea 6.80 5.5046 183 30 25 3 0.45 6Carrot 30.80 24.5047 533 88 5 168 3 0.88 64

SUMMERIndian spinach 68.00 55.00 366 61 1 704 52 6.00 120Okra 30.00 27.00 300 50 26 7 0.70 10Stem amaranth 39.00 32.0048 266 44 2 208 4 0.70 104

HH/d: household/day; P/d: person/day; Vit.: vitamin; BC: beta carotene; Ca: calcium

40 Gopalan, C. 2004. Nutritive Value of Indian Foods (Reprint). Hyderabad, India/New Delhi, National Institute ofNutrition/Indian Council of Medical Research.

41 National Plan of Action for Nutrition 2000, Bangladesh.42 Singh. J. 2001. Vegetable Crops: Nutritional Security. New Delhi, Indian Council of Agricultural Research.43 Data adapted from Monowar Hossain (2003) Assignment Report.44 5 months, actual period of availability 2 1/2 months.45 Gopalan, C. 2004. Nutritive value of Indian Foods. Hyderabad, India/New Delhi, National Institute of Nutrition/

Indian Council of Medical Research.46 Available for 1 month only.47 Available for 1 1/2 months only.48 Yield from 65 farms.

Among summer vegetables, stem amaranth (data shak) has maximum vitamin A (2 208 µg betacarotene), calcium (104 mg) and a little iron per capita. Indian spinach, on the other hand,is a packaged source of micronutrients including vitamin A (1 704 µg beta carotene), calcium(120 mg) and iron (6.0 mg) per capita.

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Contribution to Recommended Dietary Allowance (RDA)

Tomatoes are a good source of vitamin C, providing 80 percent of the RDA and a little overone-fourth of the RDA for vitamin A as beta carotene. Carrot is an excellent source ofvitamin A and contributes twice the amount of the RDA (215 percent). Indian spinach providesnearly three-fourths of the RDA for vitamin A, and more than the RDA for vitamin C(130 percent). Stem amaranth also has adequate vitamin contributing to 92 percent of the RDAfor beta carotene and about one-fourth of the RDA for calcium (see Table 17).

Table 17. Micronutrient contribution of vegetables as percentage of RDA49

Per HH Per P/d Vit. A RDA50 Vit. C RDA51 Iron RDA52 Ca RDA53

Vegetable (g) mg (BC) µg % mg % mg % mg %(N = 6)

Tomato 706 117 708 29 32 80 0.70 2.3 58 15Pea 183 30 25 1 3 8 0.45 2.0 6 2Carrot 533 88 5 168 215 3 8 0.88 4.0 64 16Indian 366 61 1 704 71 52 130 6.00 20.0 120 30spinachOkra 300 50 26 1 7 18 0.70 2.3 10 3Stem 266 44 2 208 92 4 10 0.70 2.3 104 26amaranth

HH: household; P/d: person/day; Vit: vitamin; BC: beta carotene; Ca: calcium

Nutrition education played an important role in supporting the vegetable productionprogramme. The food preparation demonstrations encouraged women farmers to cookhorticulture-based nutritious food for household consumption. The excess yield is sold,providing some income. Encouraging women farmers and their households to eat more fruitsand vegetables has been central to the project’s nutrition education strategy.

9.3. Fruit production and micronutrient supply

Several yellow, orange-coloured and vitamin C-rich fruits were promoted by the project.Yellow and deep orange-coloured fruits are a good source of beta carotene, the plant source ofvitamin A, providing a wide range of carotenoids as well as phytonutrients and fibre thatimpart protective attributes to the human body.

Recent research54 shows that regular consumption of a variety of vegetables and fruits cansubstantially reduce the risk of non-communicable ailments such as cardiac disease, diabetesmellitus, degenerative eye disease and certain types of cancer.55

49 Recommended dietary allowance50 RDA for vitamin A is 2 400 µg (beta carotene) or 600 µg retinol51 RDA for vitamin C is 40 mg52 RDA for iron is 30 mg53 RDA for calcium is 400 mg54 FAO/WHO. 2003. Diet, nutrition and the prevention of chronic diseases. Report of a joint Expert Consultation. Geneva,

World Health Organization, Technical Report Series 916.55 IARC. 2003. Handbook on fruit and vegetable consumption and cancer prevention. Washington, DC, International

Agency for Research on Cancer.

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A wide range and quantity of fruits rich in micronutrients (vitamin A, vitamin C, potassium,iron) can be produced over a ten-year period (see Table 18), contributing to both micronutrientfood security and dietary diversity.

The estimated total fruit availability per person per day of 155 g is much higher than the currentconsumption of 34 g per person per day.

Figures 8 and 9 show that from the first year itself, the daily vitamin A supply56 (beta carotene)from fruits is adequate for meeting each household’s and each person’s micronutrient needs.

The recommended beta carotene dietary allowance57 for an adult is 2 400 µg. Papaya anddrumstick leaves alone can furnish 97 percent of the RDA for beta carotene. Both can provide

Table 18. Estimated production of fruits over a ten-year period/day/household (g)

SpeciesNo. Year Year Year Year Year Year Year Year Year Year

Totaltrees 1 2 3 4 5 6 7 8 9 10

Mango 2 0 0 40 160 300 438 570 570 570 570 3.24Jackfruit 2 0 0 0 0 0 164 300 438 570 570 2.21Drumstick 5 60 130 200 270 270 270 270 270 270 270 2.32Guava 6 40 410 410 270 190 136 80 80 80 80 1.79Papaya 8 240 190 0 0 0 0 0 0 0 0 438Banana 6 330 410 130 50 50 50 50 50 50 50 1.28Hog plum 6 100 270 410 270 240 210 191 164 164 164 2.21Lime 4 50 210 210 160 130 100 109 109 109 109 1.34Lemon 2 20 210 210 160 130 100 109 109 109 109 1.31Custard apple 2 0 0 100 100 80 50 20 0 0 0 383Carambola 4 40 410 410 540 680 820 958 1.09 1.09 1.09 7.0Acerola 2 50 80 100 136 136 136 136 136 136 136 1.2Pineapple 204 0 750 270 0 0 0 0 0 0 0 1.0Total 934 2.83 2.34 1.89 1.97 2.24 2.54 2.76 2.90 3.06 23.5

56 In terms vitamin A availability, the bioavailability factor used for beta carotene is: 1 mcg beta carotene = 0.25 mcgretinol.

57 Recommended dietary allowance for Indians (1992), Indian Council of Medical Research.

Figure 8. Daily vitamin A supply/household (µg)

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nearly twice the RDA in the second year. In subsequent years, mango and drumstick leaf willprovide more than three times the RDA.

The daily per capita household and person supply of vitamin C from guava, papaya, lemon andhog plum over a ten-year period is shown in Table 19. The RDA for vitamin C is 40 mg andthe four fruits can furnish over three times this. Only two of these fruits can meet the RDA forvitamin C.

Figure 9. Daily vitamin A supply per person (µg)

Table 19. Vitamin C from guava, papaya, lemon, hog plum over a ten-year period

YearVitamin C/HH/d (mg) Vitamin C/P/d (mg) RDA %

G Pa L H G Pa L H G Pa L H

1 85 137 13 92 14 23 2 15 35 58 5 38 136

2 869 108 132 248 145 18 22 41 362 45 55 103 103

3 869 132 377 145 22 63 362 55 157 574

4 572 101 248 95 17 41 237 43 103 383

5 403 82 220 67 14 37 168 35 93 296

6 288 63 193 48 11 32 120 28 80 228

7 170 75 176 28 13 29 70 33 73 176

8 170 75 151 28 13 25 70 33 63 166

9 170 75 151 28 13 25 70 33 63 166

10 170 75 151 28 13 25 70 33 63 166

G: guava; Pa: papaya; H: hog plum; L: lemonHH/d: household/dayP/d: person/dayRDA: recommended dietary allowance

TotalRDA %

It is interesting that just one slice of guava of about 20 g can provide the RDA for vitamin Cas 100 g of guava contains 212 mg of vitamin C.

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10. SCHOOL NUTRITION PROGRAMME

The School Nutrition Programme (SNP) encouraged schools to make use of the synergiesbetween horticulture and nutrition education to teach adolescent girls the importance of eatingvegetables and fruits.

The SNP was implemented in 30 schools, reaching out to 1 800 adolescent girls from Grades VIIIand IX in the project areas. Developed jointly by the national project coordinator, nutrition andhorticulture experts in collaboration with the school management, the programme wasfacilitated by the HDTC under the technical supervision of the National Nutrition Consultant.

10.1. Planning the School Nutrition Programme

The preliminary results of the IHNDP baseline survey58 found most families had minimalmonthly income and a low consumption of micronutrient-rich food, vegetables and fruits. Thechildren’s nutritional status was presumably poor.

Meetings with the management of three schools59 were held in December 2003 to explorepossible collaboration between IHNDP and the schools for the proposed SNP. Basic informationwas collected including the school’s name, location, whether co-educational or not, grade levels,inclusion of nutrition in home economics curriculum, food varieties in children’s lunch orsnacks, whether there was a home garden in the area, water supply availability, and area of theschool garden.

The school management recognized the importance of correct food habits and good nutritionboth as a subject for education and for nutritional improvement of students leading in turn toimproved educational performance. A school nutrition education strategy was planned inkeeping with the science and home economics curriculum.

The main objectives of the School Nutrition Programme were to: (a) create nutritional awarenessamong high school students and (b) promote inclusion of a variety of micronutrient-richhorticultural food in the daily diet.

10.2. Coverage and programme

The criteria for selection of schools included request for this, the school management’scommitment, having a high school and science department, a minimum of 60 female studentsin the eighth and ninth grades, location within the project area, a minimum land area of3 decimal60 for the nutrition garden, and access to water. Thirty high schools were covered bythe School Nutrition Programme, including two schools in every HDTC area, with a total of1 800 girl students between Grades VIII and IX and in the age group of 13 to 15 years.

A one-year programme was launched with nutrition education and school gardening activities.Nutrition education included lecture-cum-food preparation demonstrations to build/strengthenexisting nutrition knowledge through hands-on food preparation activities. The schoolgardening activities set up a demonstration nutrition garden in the school and a peer nutrition

58 Draft Final Report on Baseline Survey (2002) Integrated Horticulture and Nutrition Development Project,FAO-DAE-Kranti Associates.

59 Kishoreganj, Jamalpur and Feni60 237 decimals = 1 ha

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promotion programme was also implemented. High school students were assignedresponsibility for sensitizing middle school students to nutrition, using an each-one-teach-oneapproach.

Each high school student identified a schoolmate not covered by the SNP and arranged to meether at least once in 15 days to teach the basics of nutrition and diet recipes. A set of recipe sheetswere given to the student “teacher”. This was done on a voluntary or extra-mural basis by thestudents.

10.3. Resources and responsibilities

The HDTCs signed a memorandum of understanding (MOU) with the respective SchoolManagement Committee (SMC) to set up the garden and to conduct the nutrition education andfood preparation demonstration programmes. The schoolteachers were very cooperative and thegirls participated actively in the nutrition programmes. Seeds and planting material wasprovided to the school for setting up of the garden. The school had responsibility for preparingthe field, seed sowing and maintaining the garden, including fencing.

Students had to work in the garden under the supervision of the agriculture teacher incollaboration with the Sub Assistant Agriculture Officer or Agriculture Overseer from theHDTC. The National Nutrition Education Specialist provided necessary guidelines forestablishment and management of the vegetable garden in close consultation with relevantvegetable, fruit or spice specialist. A list of selected micronutrient-rich vegetables and fruits wasproposed by the nutrition experts in collaboration with the project management as well as thevegetable and fruit specialists.

Nutrition gardens were established in 15 high schools in the project area to demonstrateyear-round production of vegetables, fruits and fresh spices. The size of the model schoolnutrition garden was approximately 1.3 decimal (8 m x 6.5 m) with four raised beds. Thetechnical guidelines for the model garden specify vegetable cultivation round the year by bednumber and cropping sequence.

Altogether, 14 vegetables, fruits and spices were selected for the school nutrition gardensestablished in the schools’ premises during the second quarter of 2004. Funds were alsoprovided to the HDTCs for food preparation demonstrations for adolescent school girls inGrades VIII and IX. Tiffin boxes were supplied to 60 girls in each school to bring their lunchand as a motivational reward for participation in the SNP.

10.4. Promotion of micronutrient-rich vegetables and fruits

The vegetables grown and promoted through the nutrition garden included red amaranth,Indian spinach, kang kong, stem amaranth, early spinach, green onion, black colocasia, okra,yard long beans, country beans, French beans, carrot, broccoli and summer radish. Guava andpapaya were also promoted.

The micronutrient-rich vegetables were selected on the basis of nutritional value, culturalacceptability, seasonal availability and ease of cultivation in the school garden. The gardenproduce was primarily intended to be consumed by the participating students. The school wasallowed to sell part of the produce and use the income for buying seeds and gardenmaintenance.

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10.5. Nutrition education programme

The technical curriculum included theory and practical modules covering two sessions. Eachsession lasted three hours from 2 p.m. to 5 p.m.

Theory modules

Module I Module II

Basic food groups and their functions Nutrition and diet in adolescence

Nutritive value of vegetables and Nutritional requirements offruits adolescents

Appropriate food combinations and Planning the adolescent’s dietcorrect cooking methods

A number of recipes were demonstrated for a balanced meal for adolescent girls, includingmixed vegetable-egg soup, sobuj bhath, sobuj ruti, and mixed vegetable and egg salad. Eachrecipe provided between 400 to 500 kcal and 10 to 15 g protein, meeting about one-fourth ofthe daily recommended dietary allowance for an adolescent girl.

10.5.1. Lessons learned from the nutrition education programme

It was observed that 44 percent of students had learned about food groups and food quantitiesto meet dietary nutrient requirements and participated actively in the discussion session.Twenty eight percent students had a very clear understanding of the recipes, learning how toprepare them. They could explain the importance of vegetables and fruits in the daily diet,though only 5 percent were able to explain the importance of nutrition gardens. In most cases,they were only told how to establish and maintain the garden (Figure 10).

Figure 10. Lessons learned in daily life

10.5.2. Application of learning in daily life

Some 44 percent of students felt they would be able to teach their family, friends andneighbours what they had learned from the school nutrition education programme. When askedabout applying this knowledge in their daily life, 37 percent responded positively (Figure 11).