Improving complementary feeding in Ghana: reaching the vulnerable through innovative business--the case of KOKO Plus

Reaching vulnerable populations in low-resource settings with effective business solutions is critical, given the global nature of food and nutrition security. Over a third of deaths of children under 5 years of age are directly or indirectly caused by undernutrition. The Lancet series on malnutrition (2013) estimates that over 220,000 lives of children under 5 years of age can be saved through the implementation of an infant and young child feeding and care package. A unique project being undertaken in Ghana aims to bring in two elements of innovation in infant and young child feeding. The first involves a public-private partnership (PPP) to develop and test the efficacy and effectiveness of the delivery of a low-cost complementary food supplement in Ghana called KOKO Plus™. The second involves the testing of the concepts of social entrepreneurship and social business models in the distribution and delivery of the product. This paper shares information on the ongoing activities in the testing of concepts of PPPs, social business, social marketing, and demand creation using different delivery platforms to achieve optimal nutrition in Ghanaian infants and young children in the first 2 years of life. It also focuses on outlining the concept of using PPP and base-of-the-pyramid approaches toward achieving nutrition objectives.

Optimization of the griddling process of kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology

Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers' demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers. The objective of this study was to determine the optimum processing conditions of kpejigaou with respect to its textural properties. The study followed a 2 × 3 design with two processing variables each at three levels as follows: griddling temperature (130, 200, 270 °C) and time (5, 7.5 and 10 min). Texture Profile Analysis (TPA) was done on freshly processed samples. The data were fitted into multiple regression models from which the optimum griddling conditions for kpejigaou were determined. Kpejigaou processed at the optimum conditions was evaluated by untrained consumers for acceptability. Traditionally processed kpejigaou served as the control. The TPA results showed that hardness, chewiness and modulus of deformability were significantly affected by griddling conditions. Adjusted R(2) for the models for hardness, chewiness and modulus of deformability were 96%, 97% and 78%, respectively. Using response surface methodology, the optimum griddling conditions for kpejigaou (for acceptable textural properties) were determined to be 170 °C for 5-6 min. The texture of optimized kpejigaou was very much liked for its higher degree of sponginess as compared to the control. It also had acceptable sensory attributes of color, taste and flavor. These findings provide the basis for the development of a process for mass production and quality assurance of kpejigaou.