Journals Information
Food Science and Technology Vol. 13(1), pp. 15 - 25
DOI: 10.13189/fst.2025.130102
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Incentivizing Biofortification- Defeating Malnutrition and Nutrient Deficiency, A Novel Approach to Food-Nutritional Security in Nigeria
Osuji E.E. 1,*, Anyiam K.H. 2, Nwose R.N. 1, Keyagha E.R. 3, Umeh O.A. 4, Ukoha I.I. 2, Ben-Chendo G.N. 2, Osuji M.N. 2, Echereobia C.O. 3, Umeh N.E. 1, Nwachukwu E.U. 2, Cookey C.O. 3, Iorlamen T.R. 5, Ugwunali E.J. 6, Anyanwu U.G. 2, Okechukwu O.M. 7, Osuagwu C.O. 8
1 Department of Agriculture, Alex Ekwueme Federal University Ndufu-Alike, Ebonyi State, Nigeria
2 Department of Agricultural Economics, Federal University of Technology, Owerri, Imo State, Nigeria
3 Department of Crop Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
4 Department of Crop Science and Horticulture, Nnamdi Azikiwe University, Awka, Nigeria
5 Department of Agricultural Economics, Joseph Sarwuan Tarka University, Makurdi, Nigeria
6 Department of Cooperative and Management, Federal College of Land Resources and Technology, Owerri, Imo State, Nigeria
7 Department of Agricultural Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria
8 Department of Agricultural Economics, University of Agriculture and Environmental Sciences, Umuagwo, Imo State, Nigeria
ABSTRACT
Incentivizing biofortification- defeating malnutrition and nutrient deficiency; a novel approach to food-nutritional security in Nigeria was investigated. Purposive sampling technique selected 201 respondents used for the study. Data collection was made using research instrument and data were analyzed using frequency, percentage, charts, local average treatment effect (LATE), food security index and probit model. Research findings indicated that 52.2% practiced agronomic biofortification, 25.4% practiced conventional biofortification and the least 22.4% engaged in transgenic biofortification. Enhanced protein composition and bioavailability 93.5%, enhanced oil composition and nutrient 84.6%, enhanced vitamin nutrient 88.6% and enhanced mineral components and micro elements 95.5% were major rationale for biofortification engagement. The LATE (WALD) and LATE (IV) results produced 0.8721 and 0.9109 estimates, indicating that practice of biofortification increased nutritional index by 87.2% and 91.1%. A total of 92 respondents were food secured and met the nutrient calorie requirements, while 109 were food in-secured. Food nutritional index showed that vegetables and legumes occupied the peak with values of 30.8 and 24.7. Technological innovation (P<0.01), land size (P<0.05), modified varieties (P<0.01), pests and diseases (P<0.01), soil-types (P<0.05), and climate issues (P<-0.01) exhibited both favorable and unfavorable influence on food crop biofortification. The study recommended awareness creation, agro-seminars/symposiums, capacity development and research and innovation and government involvements as necessary procedures for improving food crops biofortification in the State.
KEYWORDS
Biofortification, Food Security, Nutritional Index, Malnutrition, Nutrient Deficiency
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Osuji E.E. , Anyiam K.H. , Nwose R.N. , Keyagha E.R. , Umeh O.A. , Ukoha I.I. , Ben-Chendo G.N. , Osuji M.N. , Echereobia C.O. , Umeh N.E. , Nwachukwu E.U. , Cookey C.O. , Iorlamen T.R. , Ugwunali E.J. , Anyanwu U.G. , Okechukwu O.M. , Osuagwu C.O. , "Incentivizing Biofortification- Defeating Malnutrition and Nutrient Deficiency, A Novel Approach to Food-Nutritional Security in Nigeria," Food Science and Technology, Vol. 13, No. 1, pp. 15 - 25, 2025. DOI: 10.13189/fst.2025.130102.
(b). APA Format:
Osuji E.E. , Anyiam K.H. , Nwose R.N. , Keyagha E.R. , Umeh O.A. , Ukoha I.I. , Ben-Chendo G.N. , Osuji M.N. , Echereobia C.O. , Umeh N.E. , Nwachukwu E.U. , Cookey C.O. , Iorlamen T.R. , Ugwunali E.J. , Anyanwu U.G. , Okechukwu O.M. , Osuagwu C.O. (2025). Incentivizing Biofortification- Defeating Malnutrition and Nutrient Deficiency, A Novel Approach to Food-Nutritional Security in Nigeria. Food Science and Technology, 13(1), 15 - 25. DOI: 10.13189/fst.2025.130102.