Traditional use of moringa leaves and baobab pulp as fortificant in mother and children feeding in Benin

The present paper summarizes preliminary results on the extent to which baobab fruit pulp and moringa leaf powder can be used in food to food fortification to alleviate micronutrients deficiencies among vulnerable groups in Benin. The work is being done through a Graduate Research Grant (GRG) financed by the Regional Universities Forum for Capacity Building in Agriculture (RUFORUM). The project studied bioavailability of nutrients in food including moringa and baobab powders, and recommends how to improve food to food fortification formula for women and children under five. The effect of the developed product on the nutritional status of the target groups will be measured. In this paper, the preliminary results on documentation and traditional use and consumption patterns of foods fortified with baobab pulp and moringa leaves in the three biogeographical zones of Benin is reported. Field surveys were undertaken among mothers and resource persons in the target area. Structured questionnaires were used to collect data on the traditional food fortified with the food fortificants under investigation, their use in children and mother feeding and their consumption patterns. Results allowed grouping the food vehicles in four categories: porridges of cereals, porridges of legumes, vegetable sauces and non vegetable sauce. The use in mother and baby feeding of porridges of cereals fortified with Baobab pulp or moringa leaf powder as well as the use of vegetable sauce of moringa vary significantly from one biogeographical zones to another (p <0.001) . In contrast, the use of moringa as fortificant in non legume sauce was similar in the three zones ranging from 30-40% of informants (Chi-Sq = 0.393, P-Value = 0.822). The food use patterns of moringa and baobab varied from one zone to another, across target groups surveyed and by type of fortificent.