1. NOVEL COWPEA MENUS FOR THE ENHANCEMENT OF DIETARY DIVERSITY AND INTAKE IN SELECTED COMMUNITIES IN LIMPOPO PROVINCE
- Author
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Asiwe, J.N.A. and Asiwe, D.N.
- Subjects
Limpopo, South Africa -- Food and nutrition ,Cowpea -- Recipes and menus -- Production processes ,Food supply -- Health aspects ,Agricultural processing -- Study and teaching ,Farmers -- Training ,Community life -- Health aspects ,Agricultural industry ,Food/cooking/nutrition ,Health - Abstract
Cowpea (Vigna unguiculata L. Walp) is an important grain legume which is rich in proteins, minerals and vitamins. Cowpea production is gradually increasing in South Africa and its utilisation and consumption must be matched with its production to balance demand and supply in order to enhance job creation, income generation as well as increased diversity of nutrition and dietary intake of the rural communities. Recent reports have indicated that Limpopo province is food and nutrition insecure where 2-6 year old children are malnourished and stunted. Inadequate nutrition is an ongoing problem in rural South African communities especially in the Limpopo province due to poor diversity of daily dietary intake. Majority of poor rural populations depend on a sole-maize diet with occasional vegetables added when available. The utilisation of cowpea produce and diversity of nutrition is poor due to inadequate or poor agro-processing, which leads to few markets or utilisation channels for uptake. Given the above background, this study was conducted to train farmers on agro-processing of cowpea into different menus. The training will improve dietary intake of farmers in addition to enhanced dietary diversity to ameliorate the problem of malnutrition and over dependence on sole-maize diets. This study reports on the training conducted for one hundred and twenty five farmers on agro-processing of cowpea to produce different novel products. Different recipes were employed to produce the products. Results show that 125 farmers were trained on the preparation of Akara and Moin-moin, porridge and fortification of cereal-based meals with cowpea products. The training increased the knowledge and skills of farmers on preparation of novel menus that never existed in South Africa, which will increase their dietary intake to enhance dietary diversity as well as ameliorate the problem of malnutrition and over dependence on sole maize diets. The training will also enhance the market channels for cowpea production, which will increase the demand and supply of cowpea in addition to enhanced food security and nutrition. It is recommended that such training on the novel products be extended to schools, restaurants, correctional services, hospitals and other provinces in South Africa for a greater impacts. Key words: Utilisation, akara, dietary diversity and intake, moin-moin, nutrition, Vigna unguiculata, dietary enhancement, INTRODUCTION Introducing water-use efficient and low-input grain legumes in rural communities, where erratic rainfall is a major contributory factor to low yield, will ameliorate the problem of food insecurity and [...]
- Published
- 2023
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