Grain amaranth improves food security in Uganda

Deep in rural Kamuli District, Ahmad Kyagulani is all praises for grain amaranth, locally called "marantha" and relatively new to the area. "Since we began consuming marantha in my home, we have reduced our visits to health centres," says Kyagulani.

A 1999 report of the Economic Policy Research Centre in Kampala, indicates that half of the population in Kamuli does not have enough food throughout the year. Further, nutrition-related problems of stunting and wasting affect 30% of the population.

"A number of factors account for the nutrition benefits of grain amaranth," says Dr. Dorothy Nakimbugwe, a Food Scientist at Makerere University. "It has a higher protein quality and quantity than most cereals and grains. In general, the amino acid composition of amaranth grain protein compares well with the FAO/WHO protein standard for good health."

In particular, grain amaranth has a relatively high proportion of lysine, an essential amino acid, compared to other foods, leading to its effective utilisation as a protein source. Secondly, amaranth grains are rich in other essential nutrients such as vitamins A, C, E and folic acid as well as minerals such as calcium, iron, potassium and phosphorus. Thirdly, cooked
amaranth is 90% digestible and in many cultures is given to the sick, or following a fast.

Grain amaranth supplies in significant quantities a range of nutrients necessary for human nutrition, including fibre. Nakimbugwe explains that dietary fibre is a leading factor in prevention and treatment of chronic diseases. It is also associated with lower blood cholesterol concentrations, lowers the risk of coronary heart disease and high blood pressure, enhances weight control and reduces the risk of intestinal cancer by improving digestive functions.

Nakimbugwe cautions: "It should, however, be noted that although it is a nutrient rich grain, amaranth is best used as a supplement to other foods because on its own, it cannot sustain the nutrition requirements for good health." Maintaining adequate supplies is also hard, therefore, other foods whose supply can be assured throughout the year need to be used in conjunction with grain amaranth.

Grain amaranth was introduced in Kamuli in Septemeber 2005 through the efforts of a local NGO, Volunteer Efforts for Development Concerns (VEDCO), which implements a food and nutrition security programme in the area. "In a community of 4,000 households, 1000 are currently producing amaranth," says VEDCO's Grace Babirye. "We have had no problems of pests, diseases or taste. The farmers really like this crop and are yearning for more," she said. It is currently being grown for subsistence, though some farmers are selling it to some supermarkets in Kampala.

Grain amaranth is native to Central America. There are currently 60 varieties of it crop being grown in different parts of the world. Dr. David Brenner of the Iowa State University notes, "Despite its advantages, sustained adoption of grain amaranth has been upset by agronomic and processing challenges. The small size of grains poses challenges for machine planting and harvesting. National and international research efforts have also sidelined it as a marginal crop, compared to others like maize. However, interest in the crop has been rekindled, especially in developing countries," he observes.

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