BARINGA

2015 – 2018
Clôturé
$ 59,783
Financé par: RUFORUM
Contribute to the reduction of malnutrition through food fortification with foods using baobab pulp and Moringa leaf powder

The BARINGA project (food fortification with baobab and moringa as parchment to improve the food and nutritional security of women and children in Benin, West Africa) is a project implemented from August 2015 to March 2018. Stakeholders are the Food Science Laboratory of FSA / UAC, and the Sociology Department of the Faculty of Agronomy of Parakou University, and the NGO Beninese Association of Moringa. This $ 59,783 project was funded by RUFORUM. The aim of the BARINGA project was to contribute to the reduction of malnutrition through food fortification with foods using baobab pulp and Moringa leaf powder.

Results

Contact

The main achievements of the BARINGA project are:  

(i)             The BARINGA project has established three fortification formulas with bio accessibility levels in interesting micronutrients. It is fortified corn porridge with moringa leaf powder, fortified sorghum porridge with moringa leaf powder and baobab fruit pulp, and powdered root powder of Cochlospermum tinctorium fortified with powder of moringa leaves.

(ii)           A nutritional intervention trial carried out shows that the consumption of fortified sorghum porridge with moringa leaf powder and baobab fruit pulp by children under five (5) years of age help to ensure that after 14 days of intervention the nutritional recovery of the majority of the children with moderate and rough malnutrition.

Flora Chadare
Full member
Email: fchadare@gmail.com

Sur le projet

Publications

Partager

Share on facebook
Share on twitter
Share on linkedin
Share on email