Rédaction Africa Links 24 with Zimeye
Published on 2024-04-02 22:30:00
Three universities in Zimbabwe have joined forces to create a unique porridge that is fortified with mopane worms to address micro-nutrient deficiencies in communities across the country. This innovative porridge is made from a combination of pearl millet, baobab powder, and ground mopane worms, which provide essential nutrients such as protein, healthy fats, iron, and zinc.
The main objective of this collaboration is to develop a culturally accepted food product that can help improve diets and combat iron deficiency, especially in children. The University of Zimbabwe, Chinhoyi University of Technology, and Marondera University of Agricultural Sciences and Technology have partnered with universities in the UK and various organizations to work on this project. This initiative aligns with the Zimbabwean government’s Education 5.0 model, which emphasizes using local resources to solve local problems.
Dr. Tonde Matsungo, the Head of the Department of Nutrition, Dietetics, and Food Sciences at the University of Zimbabwe, highlighted the importance of utilizing locally available resources to address nutritional issues. He emphasized the university’s commitment to heritage-based education and the initiative to encourage the consumption of traditional delicacies to improve nutrition.
The researchers involved in this project are conducting feeding trials in Gwanda district, where they are evaluating the effectiveness of the porridge in addressing micronutrient deficiencies in 220 children aged seven to 13. The goal is to gather scientific evidence to support the nutritional benefits of the porridge and eventually scale up its production and commercialization.
Dr. Faith Manditsera, the chairperson of the Department of Food Science and Technology at Chinhoyi University of Technology, noted that the in-vitro bioavailability of the porridge has shown potential in improving the nutritional status of individuals. The researchers aim to provide training to communities to enable them to produce the porridge at a household level, making it accessible to rural communities.
To ensure the sustainability of the project, the Forestry Commission is collaborating with communities to establish mopane worm-rearing sites to guarantee a consistent supply of this key ingredient. Additionally, efforts are being made to train communities on how to produce the porridge themselves at a household level.
This collaborative project involves various stakeholders, including the Ministry of Health and Child Care, the Forestry Commission, and the Food and Nutrition Council. The goal is to promote the consumption of locally available foods to enhance the quality of diets and address micro-nutrient deficiencies in Zimbabwean communities.
Overall, this initiative showcases the importance of utilizing local resources and traditional knowledge to develop innovative solutions to combat malnutrition and improve the nutritional status of vulnerable populations in Zimbabwe. By working together and leveraging scientific research and community engagement, these universities are making strides in addressing micro-nutrient deficiencies and promoting the consumption of nutrient-rich foods.
Read the original article on The Zimbabwe Eye
