Conflict of Interest Disclosure I have no conflict

Conflict of Interest Disclosure I have no conflict of interest to report in relation to this presentation

Vitamin A and iron content in common complementary foods for children in North western Tanzania and Central Uganda Beatrice Ekesa-Onyango (Ph. D)*, Deborah Nabuuma (Msc), Gina Kennedy (Ph. D) Bioversity International www. bioversityinternational. org

Background • GHI 26 -UG and 28 -Tanzania (von Grebmer et al. 2015) • VAD 39%-UG and 43%-TZ among under fives (IFPRI, 2016) • IDA 58%-TZ and 53%-UG(MOH, 2016; UBOS & ICF, 2017) • Complementary diets starchy based (Gewa & Leslie, 2015; Kikafunda et al. , 2003; Mo. H et al. , 2016; UBOS and ICF, 2017).

Objectives • Establish the most popular complementary dishes • Establish the vitamin A content in the most common complementary dishes • Establish iron content in the common complementary dishes • Ascertain contribution of common CFs to iron and vitamin A EARs of vulnerable population groups

Identification of common complementary dishes • Household interview through cross sectional survey (400 • Follow-up household visits, observation and participation

Sample preparation and Laboratory analysis • Ingredients obtained locally… • Vitamin A- HPLC(High Phase Liquid Chromatography) • Iron-Microwave digestion followed by FAAS (Flame Atomic Absorption Spectroscopy) • Means were compared to Estimated Average Requirements

Complementary dishes • Maize-base porridge • Steamed-mashed banana (Matooke) served with beans • Boiled banana cooked with groundnut sauce • Stiff porridge (Ugali) served with beans • Boiled cassava cooked with beans

Iron and Vitamin A content in single ingredients Food item description Iron Provitamin A carotenoids (µg/100 g ep) mg/ 100 g All trans αCarotene All trans β - Cis β Carotene Total p. VACs 0. 21 0. 20 0. 24 n. d 0. 63 0. 95 361 575 273 n. d n. d 310 574. 3 299 43. 1 n. d 47. 2 58. 2 162 70. 5 11. 90 n. d 7. 83 729. 2 1219. 5 642. 5 55 n. d 55. 03 1. 08 n. d 47. 2 10 57. 2 6. 33 2. 83 2. 54 2. 29 n. d 263. 0 n. d 63. 13 n. d 326. 13 n. d Boiled cooking bananas (Uganda) Boiled cooking banana (Tanzania) Plain matooke (steamed and mashed) Boiled cassava Plain maize porridge Stiff-Maize porridge (Ugali/posho) Groundnut powder sauce cooked with tomato, onion Groundnut sauce cooked with sardines (mukene/dagaa), tomato, onion Raw sardines (mukene/dagaa) Steamed sardines (mukene/dagaa) Stewed sardines (sunflower oil, onions, tomato) Red kidney beans n. d

Iron and Vitamin A content in the complementary dishes Name and description of common dishes Iron Provitamin A carotenoids (µg/100 g ep) mg/ All trans α- All trans β Cis β Total 100 g Carotene -Carotene p. VACs t-BCE RAE Stiff maize porridge with beans and stewed sardine Boiled banana cooked with beans Boiled cassava cooked with beans Steamed-mashed banana with groundnut sauce Steamed-mashed banana, Sardine, groundnut sauce, onions and tomatoes Boiled banana with groundnut sauce, tomatoes 2. 28 n. d 140. 1 36. 43 176. 53 158. 94 13. 18 1. 18 303. 7 326. 3 92. 0 722. 00 525. 99 43. 68 0. 89 n. d 26. 1 7. 27 33. 37 29. 88 0. 43 154 196 48. 6 398. 60 298. 27 24. 78 0. 46 153 180 44. 5 377. 50 279. 64 23. 23 0. 31 202 240 63. 2 505. 20 373. 86 31. 05 2. 48

Iron content and contribution to EAR Complementary dishes Iron content in the foods mg/100 g %EAR child 1 %EAR 4 -3 yrs child 8 Yrs child Stiff porridge with beans and stewed sardines 2. 28 76. 00 55. 61 Boiled banana mixed with beans 1. 18 39. 33 28. 78 Boiled cassava mixed with beans 0. 89 29. 67 21. 71 Steamed mashed banana with groundnut 0. 43 sauce Steamed mashed banana, sardines, 0. 46 groundnut sauce onions tomatoes 14. 33 10. 49 15. 33 11. 22 Boiled banana with groundnut sauce, 0. 31 tomatoes and onions (Katogo) 10. 33 7. 56

Vitamin A content and contribution to EAR Complementary/weaning food Vitamin A content in the foods µg/100 g %EAR 1 - %EAR 43 yrs child 8 Yrs child Stiff porridge with beans and stewed sardines Boiled banana mixed with beans Boiled cassava mixed with beans Steamed mashed banana with groundnut sauce Steamed mashed banana, sardines, groundnut sauce onions tomatoes Boiled banana with groundnut sauce, tomatoes and onions (Katogo) 13. 18 43. 68 2. 48 24. 78 23. 23 6. 28 20. 80 1. 18 11. 80 11. 06 4. 79 15. 88 0. 90 9. 01 8. 45 31. 05 14. 79 11. 29

Conclusions • No trace of either vitamin A or iron observed in the maize-based porridge • Iron 2. 28 mg/100 gfw and 1. 18 mg/100 gfw in dishes served with beans and small fish • Banana-based foods showed some content of vitamin A ranging from 23 to 43 RAE µg/100 gfw • These foods are poor sources of these nutrients in their current form

Next steps • Explore opportunities around modifying preparation methods and incorporating more nutritious and diverse ingredients • Modifications based on available resources, cost, acceptable tastes and preferences

THANK YOU www. bioversityinternational. org