6. RECIPE DEVELOPMENT

The development of recipes was an important part of the Nutrition Education Strategy. The use of horticultural produce added variety, nutrient density and acceptability to the food preparations. Focus group discussions at field sites¹⁶ identified household preferences and food types. Responses were obtained from 41 women farmers in selected villages in different HDTCs on (a) common household cooking methods; (b) common recipes; and (c) knowledge and use of vegetables. These were used in recipe development.

A set of 55 horticultural produce-based recipes were developed including soups, children’s snacks, complementary food, main meals, salads, fruit-based beverages, preparations from seldom used vegetable and fruit portions, mushrooms, coconut, spices, besides fruit, vegetable and spice preservation (Box 2).

The recipes, adapted to local cultural practices and tastes were used to promote consumption of micronutrient-rich vegetables and fruits. Traditional practices that were nutritionally beneficial like roasting and grinding were emphasized. Preservation methods such as fermentation, pickling and drying were used to demonstrate the role of household conservation practices in food security and nutrition.

6.1. Acceptability

The acceptability of the recipes was assessed by community-based trials involving district officials and farmers in selected areas, using a five-point score.¹⁷ The sum of all attributes was used to calculate overall acceptability (see Table 7).

The average acceptability for all recipes was 87 percent among district-level participants (non-farmers) and 92 percent among farmers. The community-based acceptability trial found that, in general, sobuj bhath and soup were rated the best. Drumstick leaves omelette had a score of 98, but this was attributed to the use of eggs which are generally liked by all households and children.

There were regional differences in acceptability with northern districts like Natore and Chapainawabganj preferring drumstick leaves-based recipes. Older women farmers preferred sobuj ruti, everyone liked soup and sobuj bhath, and adolescent boys and girls preferred mixed vegetable salad. Both adults and adolescents liked sobuj bhath and mixed vegetable pitha. All participants were keen to learn more recipes.

Table 7. Acceptability scores of recipes promoted by project

The mean acceptability scores of the recipe groups are given in Figure 3. On average, main meal dishes (sobuj bhath, sobuj ruti), soups, preparations from drumstick leaves such as omelette, pakura (deep fried in batter) and bhorta (steamed or broiled then mashed and spiced) and mushroom-based recipes were rated more than 90 percent by the farmers.

Figure 3. Mean acceptability score of IHNDP recipes (%)

Although soup was very popular, the slightly higher score for sobuj bhath and sobuj ruti is attributed to the greater cultural acceptability of rice in the Bangladeshi diet. A combination of cereals with pulses and vegetables as in bhath and ruti is readily acceptable, easy to make and gives a sense of satisfaction and fullness to the farmer and her family members. Salads and complementary food varieties scored 90 percent while snacks and coconut-based recipes had scores of 89 percent.

6.2. Nutritional contribution of recipes

The nutritive values of the recipes, including energy, protein, fat, vitamin A (beta carotene), iron, calcium, and vitamin C, are based on the Indian Food Composition Tables²³ and the HKI Tables of Nutrient Composition of Bangladeshi Foods.²⁴ The use of sour fruits like Indian gooseberry (amloki), tomato, lemon and tamarind with leafy vegetables, increases absorption of iron.

6.2.1. Soups

Mixed vegetable soup is a nutritious preparation of leafy yellow-orange and root vegetables with gourd, cereal (flour), egg, lemon, fresh and dry spices, and oil. Leafy vegetables add micronutrients like beta carotene (vitamin A), folic acid, iron and calcium, while yellow-orange vegetables provide beta carotene (vitamin A). Potatoes, flour and oil give energy while lemon and green chilli add vitamin C and some beta carotene to the dish. Generally, all vegetables used have minerals like sodium and potassium. A small amount of egg adds good quality protein, thickness and palatability. Oil helps absorption of vitamin A from leafy, yellow and orange vegetables such as carrot, yellow pumpkin and yellow sweet potato grown in home gardens or available in village markets.

The recipe demonstrates correct cooking practices such as cleaning and washing leafy vegetables before cutting, cutting into large pieces, placing vegetables in boiling water and cooking for minimum time. A mixed vegetable soup is a packaged source of nutrients and fluids, adding bulk and fibre to the diet. It can be a meal in itself or supplement rice, ruti or traditional bread for the main lunch, dinner, mid-morning or mid-evening meal.

Table 8. Nutritive value of soup recipes/serving basis

A serving of soup is estimated to provide much more beta carotene than the recommended dietary allowance (RDA)²⁵ for vitamin A and about one-sixth of the RDA for iron for a moderately working woman (see Table 8).

6.2.2. Main meal dishes

Sobuj bhath is a nutritious main meal of cereals, pulse or beans, leafy vegetables, egg, tomatoes, fresh or dry spices and oil. Leafy vegetables like spinach and drumstick have beta carotene (vitamin A), iron, calcium and folic acid, while tomato adds beta carotene and vitamin C (See Table 9). Rice and oil give energy while pulses or beans and egg are a source of protein and energy. Eggs have some protein, vitamin A and riboflavin. Adding egg and oil promotes absorption of vitamin A from leafy vegetables and tomato.

Table 9. Nutritive value of main meal dishes/serving basis

Leafy vegetables like spinach or drumstick and tomato are grown in home gardens and available in local markets. Fresh coriander contains vitamins A and C while spices such as ginger, garlic and green chilli provide taste, some vitamins and minerals. The recipe shows how different food combinations in appropriate amounts (cereal + pulses or beans + egg + tomato + oil) can improve dietary variety and nutrient availability. It also demonstrates correct cooking methods such as cooking rice in just enough water (by absorption method) to ensure retention of B-complex vitamins.

A “meal-in-a dish” recipe, sobuj bhath can be a main meal and a packed school lunch. A culturally appropriate adaptation of the popular khichuri (rice and pulse) by adding spinach and other food types, the green rice topped with red tomatoes reminds children and farmers of the national flag, encouraging them to eat green leafy vegetables and fresh tomato. A serving of sobuj bhath has more than twice the RDA for vitamin A, a part of the RDA for iron and a little less than one-fourth of the RDA²⁶ and one-third of the RDA for protein.

Sobuj ruti is a nutritious main meal or breakfast dish of cereals, pulse flour, leafy vegetables, potato (in proportions of 3:1:2:2) and fresh spices like coriander leaves and green chilli. Leafy vegetables have vitamin A, iron, calcium and folic acid, potato has energy and bulk while chickpea and wheat flour add protein. Oil or fat helps in absorption of vitamin A from leafy vegetables. A culturally appropriate adaptation of the popular ruti by addition of spinach, drumstick or any leafy vegetable, it can be a nutritious packed school lunch, a main meal or breakfast item.

A serving of sobuj ruti has twice the RDA for vitamin A and a part of the RDA for iron. It also furnishes a little less than a fourth of the RDA²⁷ and a fifth of the RDA for protein.

6.2.3. Drumstick leaves-based recipes and snacks

Drumstick leaves bhorta is a good source of energy and micronutrients. Drumstick leaves, locally known as sajna or moringa oleifera, are an excellent source of vitamin A, riboflavin, folic acid, vitamin C, calcium, iron and protein. (see Table 10).

Table 10. Nutritive value of snacks and side dishes/serving basis

Drumstick leaves combined with potato, onion, fresh and dry spices and fresh mustard oil have a taste that is highly relished in the Bangla diet. The nutritional quality of a dish can be improved by combining drumstick leaves with cereals and pulses.

Drumstick leaves have very high contents of beta carotene, calcium and iron (almost eight to nine times that of spinach and amaranth), and only half the quantity of drumstick leaves were used in the recipes. Recipes using drumstick leaves provide vitamin A much above the RDA and a substantial part of the RDA for calcium and iron.

6.2.4. Coconut-based recipes

Several households in the coastal regions of Khulna, Barisal and Feni in Bangladesh have coconut trees. Coconut contains 35 to 65 percent fat and is a rich source of dietary energy providing 444 kcal per 100 g on a fresh weight basis.

It can be combined with sweet pumpkin or sweet potato, chickpea and jaggery to make a halwa which is an energy-and-nutrient-dense dessert. This offers energy from the sweet pumpkin or sweet potato, protein, niacin and some iron from the chickpea, while jaggery provides energy and some iron (see Table 11).

Table 11. Nutritive value of coconut-based recipes/serving basis

Roasted chickpea can be ground into flour to improve its digestibility and fortify the ingredients blended in the recipe. Sweet pumpkin and yellow-coloured sweet potato locally known as kamola sundari, are an inexpensive and relatively easily available source of beta-carotene.

The fat in the coconut helps in the absorption of beta carotene from the sweet pumpkin or sweet potato. The market value of sweet pumpkin can be considerably increased by processing it into sweet pumpkin coconut bars. Sweet pumpkin-coconut halwa can be a dessert or dish between meals filling dietary nutrient gaps among vulnerable groups such as adolescents and pregnant or lactating women. One serving provides about half of the RDA for vitamin A, a little less than a fourth of the daily energy requirement and a third of the RDA for iron.

Coconut egg curry is rich in energy with all nutrients except ascorbic acid. Egg protein has the highest quality among all dietary proteins; it also provides riboflavin and vitamin A. Vegetables like carrot, tomato and sweet pumpkin provide vitamin A while potato and coconut give energy, and beans add protein with some iron. Coriander leaves add both beta carotene and vitamin C to the dish. Eggs are easily available to most rural households with poultry while vegetables can be grown in home gardens.

A serving of coconut egg curry contains 590 kcal which is about one-third of the daily RDA for energy and protein, twice the RDA of vitamin A, and a part of the daily RDA for iron.

6.2.5. Salads

A salad of vegetables, beans, potato and egg is a good source of micronutrients (vitamins A and C), protein and energy. Since most vegetables are used in fresh and uncooked form, they serve as good sources of vitamin C. Cabbage, carrot, tomato and egg provide vitamin A while green papaya, radish and cucumber add bulk and variety to the diet.

A lemon dressing adds vitamin C which enhances the absorption of iron from plant sources. Cumin powder in the dressing provides some calcium. The amount of vegetables, potato and egg in the salad make it a packaged source of nutrients and a meal-in-dish. A serving of mixed vegetable egg salad or mixed vegetable beans salad provides much more than the RDA for vitamin C, in addition to nearly the full RDA for vitamin A and other nutrients (see Table 12).

Table 12. Nutritive value of salad recipes/serving basis

6.2.6. Mushroom-based recipes

Mushrooms are a low-calorie food having less than 30 kcal/100 g with traces of sugar and no cholesterol. Almost free from fat (0.2 g/100 g) mushrooms are highly suitable for overweight people. The low fat content of between 2 to 8 percent is rich in linoleic acid, an essential fatty acid important for growth and cell integrity. Mushrooms contain specific hypocholesterolemic substances. Free of fat and cholesterol, and rich in linoleic acid, mushrooms are a healthy food choice for patients of heart disease. Free of starch and with very low sugar content, mushrooms can be called the “delight of the diabetic”.

Table 13. Energy and protein content of mushroom-based recipes per serving

Combined with beans, vegetables, eggs, and other staple food ingredients, mushrooms enhance the meal’s nutritional quality. They can be used with fish, chicken or meat as part of food-to-food enrichment.

A serving of mushroom chops or mushroom omelette has moderate amounts of energy, small amounts of protein and forms a satisfying meal. Mushrooms have good quality protein, improving the nutritional quality of vegetable-based diets.

6.2.7. Complementary food (CF)

Complementary feeding supplements breast feeding to meet the nutrient needs of infants starting from the age of six months up till about two years. Complementary food must have adequate energy, protein and micronutrients.

Cereals (grains), pulses and nuts in proportions of 4:1:1 were used to prepare a nutrient-dense complementary food mix (CFM), Mix A for infants and small children. Roasted grains and nuts reduce bulk and are a concentrated source of nutrients. Dehydrated carrot powder is a concentrated source of beta carotene. The two powders can be mixed for food-to-food enrichment.

The consistency of the CF gruel makes it easy for child feeding. The two mixes are nutritious, easy to prepare and household processing methods such as roasting and grinding make it possible to store the CFM for long periods.

Kept in a clean and dry container at room temperature, Mix A has a shelf life of up to two months while carrot powder (Mix B) can be kept for up to three months in a dark glass container at room temperature in a clean and cool place, protected from light. The two mixtures can be prepared at household level using easily available food materials.

Table 14. Nutritive value of complementary food per serving

One serving of carrot-based CF contains a little less than a third of the RDA for energy,³¹ around three-fourths of the RDA for protein and over five times the RDA for beta carotene. Other CF variations provide substantial amounts of nutrients, furnishing part of their RDA.

Studies elsewhere in Asia show that rice, mung bean, sesame and carrot are the most acceptable gruel formulation in terms of sensory quality attributes. It also had significantly higher levels of protein, minerals and energy value than the RDA.³³ Carrot-based gruels were intended to supplement the child’s main diet and supplied one-third of the RDA. It is encouraging to note that the project results are in keeping with findings from studies elsewhere.

6.3. Food preparation techniques and cooking tips

Developing the competence and skills of the farmers to promote horticulture-based food in their diets has been a key component of the nutrition programme. Demonstrations were held on:

1. preparation of horticulture-based foods;
2. processing and preparation of horticulture-based complementary foods.

Specific technologies were developed and transferred to the field emphasizing the use of micronutrient-rich vegetables that are locally available and their combinations with other vegetables and staple food ingredients. Cooking methods to promote maximum retention of the nutritive value along with hygienic handling of vegetables and food were also demonstrated.

Methods to improve the bioavailability of some key micronutrients such as iron in vegetables were emphasised with combinations of sour or vitamin C-rich fruits and vegetables, along with appropriate processing techniques. These food technologies have been well accepted and are now practiced by the farmers. An impact assessment of food preparation demonstrations as validated through a change in farmers’ practices has been discussed later (See 13.0 “Community-based assessment and impact of nutrition programmes”).

Cooking partially destroys vitamins C and B1. Raw fruits and vegetables are particularly valuable sources of these vitamins provided they are grown and handled hygienically Peeling of vegetables and fruits can cause significant loss of nutritive value and this was considered while developing the recipes³⁴ for the Nutrition Education Programme. As the water used for cooking vegetables or fruit contains dissolved minerals and trace elements, the nutrition education programme recommended that this should not be thrown out but used in soups or for preparing other food.

¹⁶ Jamalpur, Mymensingh, Feni, Pabna and Kishorganj.

¹⁷ Mymensingh, Jamalpur, Kishoreganj, Pabna, Feni, Barisal, Khulna, Rangmati, Khagrachari.

¹⁸ HDTC officers, SMS, BS and overseers

¹⁹ Farmers

²⁰ Spinach and carrot

²¹ Papaya, banana or mango

²² Sweet pumpkin

²³ NIN/ICMR. 1996. Nutritive Value of Indian Foods. Hyderabad, India/New Delhi, National Institute of Nutrition/ Indian Council of Medical Research.

²⁴ INFS/WFP. 1988. HKI Tables of Nutrient Composition of Bangladeshi Foods. Dhaka, Institute of Nutrition and Food Science, Dhaka University/World Food Programme.

²⁵ NIN/ICMR. 1998. Nutrient requirements and recommended dietary allowances for Indians. Hyderabad, India/ New Delhi, National Institute of Nutrition/Indian Council of Medical Research.

²⁶ RDA for energy for moderate working Indian female is 2 225 kcal; RDA for protein is 50 g.

²⁷ RDA for energy for a moderate working Indian female is 2 225 kcal; for protein is 50 g.

²⁸ Spinach and carrot

²⁹ Papaya, banana or mango

³⁰ Sweet pumpkin

³¹ RDA for energy and beta carotene for infants of 6-12 months age is 1 000 kcal and 1 200 µg.

³² Naikare, S.M. & Mabesa, R.C. 1993. Processing of supplementary food prepared from rice-mungo-sesame-carrot blends. J Food Sci. Technol, 30(6): 451-453.

³³ Florentino, R.F. 1990. Food Composition Tables. Manila, Food and Nutrition Research Institute, Philippines.

³⁴ For mixed vegetable soup, vegetables were washed well and cut into large pieces; peeling of vegetables like potato and carrot was not suggested in order to retain the nutritive value.