The food multimix concept: harnessing and promoting local composite complementary diets

Abstract

Over the past two decades, increasing efforts have been made to find suitable nutritional products for managing particularly moderate forms of malnutrition following acute phase treatment, including the adoption of ready-to-use therapeutic foods. The challenge in meeting nutrient needs of normal growing young children and other vulnerable population groups with scant food supply has led us to explore the use of local, traditional and culturally adaptable food-based complementary foods employing the food multimix (FMM) concept. The present paper examined FMM as a concept to demonstrate how locally available composite complementary recipes were used to create highly nutritious recipes at low cost and improve nutrition among vulnerable individuals. The method employed a food-to-food fortification approach for recipe development making use of the 'nutrient strengths' of candidate ingredients. A range of different food recipes had been developed using a stepwise approach and combinations of foods from different populations and communities and packaged as 100 g recipe powders. Proximate and micronutrient analyses have been undertaken, optimised and the nutrient compositions compared with reference nutrient intakes for target groups. Examples of recipes and their nutrient profiles had been highlighted for different formulations showing different ingredients. Theoretical nutrient values were translated into practice based on data from intervention studies. The FMM approach using locally available food has held promise, and published evidence did indicate that the concept can contribute significantly to long-term food-based solutions to meeting nutrient needs of vulnerable groups in poor communities.

Potential of underutilized Dolichos lablab (lablab purpures) seeds in improving nutritional quality and livelihood in Tanzania

“…Further research particularly on the wild for useful traits like drought/saline tolerance, nutritional and sensory quality, high yield, and domestication would highly contribute to nutritional qualities and livelihood. In this view, accessions with good nutritional quality can be collected and harnessed with other locally available foods like cereals for recipe development based on nutritional requirements (FAO, 2019;Zotor & Amuna, 2017). Therefore, researchers can provide food recipes that meet nutrient requirements, especially for needy people.…”