MillNET_i

About the programme

MillNET_i is funded by a UKRI GCRF award: 'Food & nutrition research for health in the developing world: bioavailability & nutrient content'. It is a two-year programme that will run from April 2019 to April 2021.

Programme Aims

The aim of the project is to improve iron nutrition status of people living in Ethiopia and The Gambia by introducing biofortified millets. The team will also test and validate different meal preparation methods to optimise the availability of iron in food prepared from these biofortified millets.

Institutions involved

MillNET_i brings together a multidisciplinary team of researchers from the University of Cambridge (Departments of Plant Sciences, Development Studies, MRC Bone Health group, Pathology, the Global Food Security IRC, the Cambridge Global Challenges SRI and the Cambridge-Africa initiative), the Centre for Global Equality, NIAB, the NIAB Innovation Farm, Rothamsted Research, MRC The Gambia, Bahir Dar University (Ethiopia) and ICRISAT (India, Ethiopia, Malawi), working with partner institutions HarvestPlus, King's College London and JeCCDO.

Background

Millets

Millets are easy to grow, resilient to climate change and naturally rich in micronutrients. Traditionally, millets are consumed in Ethiopia and The Gambia, however preferences have shifted towards polished rice and other less nutritious foods.

Iron deficiency and Anaemia

Iron deficiency is very common in developing countries, where it often causes iron deficiency anaemia (IDA). Symptoms include fatigue, reduction of growth and development in children and more serious issues such as poor pregnancy outcomes, including maternal death. 

Addressing iron deficiency

There are existing intervention programmes that aim to address iron deficiency in Ethiopia and The Gambia. These programmes include the introduction of fortified foods that are artificially enriched in micronutrients, such as cooking oil and wheat flour that contain added iron and zinc.

The MillNET_i approach

MillNET_i takes a different approach by introducing biofortified millet varieties that are bred to have naturally higher levels of iron and zinc. These varieties can be grown by local farmers and processed to flour and grains for food preparation (Flagship Project 1: GROWTH).

Iron (and zinc) in grains is usually attached to the natural compound phytate, forming a strong complex bond, which makes it difficult to digest. By activating the natural phytase enzyme, iron can be released so it can be taken up in the bloodstream after ingestion. Phytase can be activated by fermentation, soaking and some other traditional cooking methods.

To optimise the availability of the natural iron, the teams in Ethiopia and The Gambia will test and validate different meal preparations based on traditional recipes, to identify the best cooking methods . Selected meals will be validated in vitro using a cell system model and in human nutrition trials (Flagship Project 2: BIOAVAILABILITY and Flagship Project 3: PROCESSING)).

A fourth Flagship Project will look at future extension of the programme to other countries in the Global South (Flagship Project 4: EXTENSION). The teams will work with local communities to identify the best routes for distribution of the new millet varieties and will be using community training to increase knowledge on meal preparation methods that optimise availability of the nutrients.

Team

Other programmes under this scheme