Development of a bambara groundnut and amaranth vegetable-based meat alternative for the Zimbabwean school feeding program

Abstract

Malnutrition remains a critical health and nutritional issue globally. The United Nations Hunger Task Force (UNHTF) has outlined seven recommendations to achieve the first Sustainable Development Goal (SDG) of eradicating hunger. Among these strategies is the implementation of School Feeding Programs (SFPs) using locally sourced, cost-effective, and eco-friendly foods instead of imported aid. In Zimbabwe, the government has adopted several policies to enhance the health of children and communities, such as the 2016 National School Feeding Program (NSFP). Another comprehensive policy is the Food and Nutrition Security Policy (FNSP), which aims to ensure food and nutrition security for all citizens, especially the vulnerable, while respecting cultural values and promoting family dignity. For many children from food-insecure households, school meals are their primary source of essential nutrients. The government's efforts, particularly through the NSFP, are commendable but insufficient given the reality on the ground. The heavy reliance on a few staple crops is leading to the decline of various crops, including orphan legumes, which are crucial for protein and nutritional security. These staple crops are increasingly unable to adapt to changing climatic conditions. Orphan legumes, however, are climate-resilient and support sustainable livelihoods. This project addresses these issues. The primary aim of this project was to develop a meat alternative based on Bambara groundnut and amaranth vegetables that meet the nutritional standards of the Zimbabwe School Feeding Program. The objectives were threefold: first, to analyze the proximate composition of the Bambara groundnut and amaranth vegetable-based meat alternative; second, to evaluate the sensory properties of the same; and third, to assess consumer acceptability of the developed product. Bambara groundnuts and amaranth vegetables were sourced from the local Mbare farmers' market, milled, and blended in three different ratios. The blends underwent a sensory evaluation to assess appearance, colour, texture, and overall acceptability. They were also analysed for protein, carbohydrate, fibre, and mineral content using standard methods. Consumer acceptability was tested using a 9-point hedonic scale by a panel of students and staff from three local schools in the Epworth-Mabvuku district. The meat substitute's crude protein, fat, fibre, and ash content increased with a higher ratio of Bambara groundnut. Sensory evaluation revealed no significant difference (p>0.05) in taste, colour, aroma, texture, appearance, and overall acceptability between the BGN-amaranth meat substitute and existing soya chunks. The development of the BGN-amaranth meat substitute was successful, providing a nutritious option high in protein, fat, and minerals. This meat substitute has the potential to enhance the nutritional quality of the Zimbabwe School Feeding Program. While previous studies indicated low consumer acceptance of vegetable-based meat substitutes, this study found the BGN-amaranth substitute to be acceptable. However, further sensory evaluations with a more diverse group of students and parents are needed. Overall, this study suggests that combining BGN and amaranth can create complementary foods that significantly address child malnutrition, including protein-energy malnutrition (PEM), in sub-Saharan Africa, particularly Zimbabwe.

Keywords: malnutrition, school feeding, meat substitute, proximate analysis, sensory evaluation