Hydrothermally-treated soybean-fortified maize-based nsima (stiff porridge) could contribute towards alleviating seasonal body weight loss in farming communities in sub-Saharan Africa

Beatrice Mtimuni; Grace Timanyechi Munthali; Aggrey Pemba Gama; Gabriella Chiutsi-Phiri; Numeri Geresomo; Lovemore Nkhata Malunga; Limbikani Matumba

doi:10.1016/j.heliyon.2023.e17737

Hydrothermally-treated soybean-fortified maize-based nsima (stiff porridge) could contribute towards alleviating seasonal body weight loss in farming communities in sub-Saharan Africa

Heliyon. 2023 Jun 28;9(7):e17737. doi: 10.1016/j.heliyon.2023.e17737. eCollection 2023 Jul.

Authors

Beatrice Mtimuni¹, Grace Timanyechi Munthali², Aggrey Pemba Gama¹, Gabriella Chiutsi-Phiri³, Numeri Geresomo¹, Lovemore Nkhata Malunga⁴, Limbikani Matumba³

Affiliations

¹ Faculty of Food and Human Sciences, Lilongwe University of Agriculture and Natural Resources (LUANAR), Bunda College, Box 219, Lilongwe, Malawi.
² Department of Agricultural Research Services, Chitedze Research Station, P.O. Box 158, Lilongwe, Malawi.
³ Faculty of Life Sciences and Natural Resources, LUANAR, NRC, Box 143, Lilongwe, Malawi.
⁴ Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB, R3T 2N2, Canada.

Abstract

Objective: This study explored the use of hydrothermally-treated soybean-fortified maize-based stiff porridge (nsima) in managing body weight losses among the farming family community in Malawi during the labour-intensive cropping (growing) season. We hypothesized that soybean-fortified maize-based nsima could prevent seasonal body weight losses in farming communities during labour-intensive seasons better than conventional 100% maize nsima.

Research methods & procedures: A single-blind parallel dietary intervention 90-day study. During energy stress months, 42 farming households in Malawi were supplied with 15 kg of blind formulation of soybean-fortified maize flour (soybean: maize, 1:4, wt/wt) per person per month except for under-fives who were allotted half the quantity. Forty households were provided with equivalent quantities of 100% maize flour and served as control. Body weights of participants were taken at baseline and endpoint.

Results: After 3 months, the experimental group registered 3.7, 4.2, 2.9, and 5.2% statistically higher body weight compared to the controls for the under-five, the 5-9-year-olds, the 10-19-year-olds, and the >20-year-olds, respectively.

Conclusion: Soybean-fortified stiff porridge could feasibly be used to alleviate wasting among the resource-constraint populace in Malawi and many other parts of sub-Saharan Africa that rely on maize as a major staple.

Keywords: Body-weight; Farming community; Fortified; Hydrothermally-treated-soybeans; Maize-soy-stiff-porridge; Nsima.