Addressing childhood malnutrition in sub-Saharan Africa

With childhood malnutrition widespread across Africa, including South Africa, the authors of this article present research on a method for creating nutritious complementary foods using fermentation technology.

- 

Childhood malnutrition remains a critical public health issue in poor and middle-income nations, particularly in sub-Saharan Africa, including South Africa. Despite various efforts, the region continues to experience high rates of stunting and wasting among children under five years old.

The World Health Organization states that exclusive breastfeeding for the first six months of life is sufficient to meet an infant's nutritional needs. From six months to two years, complementary foods should be introduced alongside continued breastfeeding.

To combat malnutrition, food-based strategies such as dietary diversification and food fortification have proven effective. However, the high cost and scarcity of animal proteins in developing countries make it difficult to prevent protein-energy malnutrition. Traditional complementary foods in many developing countries, including South Africa, are predominantly grain-based, such as maize, and often fall short of nutritional needs.

SUPPLEMENTARY FOODS AND FERMENTATION: THE MISSING PUZZLE PIECES?

A promising solution is to supplement grains with legumes, which are rich in protein and more affordable. The combination of grains and legumes can significantly improve the protein quality of traditional foods.

Legumes like soya beans offer a high-protein, cost-effective alternative to animal proteins. Soya beans, for instance, have a protein content of 36,5% and an oil content of 19,9%, making them an excellent choice for fortifying complementary foods.