{"id":14654,"date":"2026-06-20T12:36:43","date_gmt":"2026-06-20T12:36:43","guid":{"rendered":"https:\/\/dev.iita.org\/news-item\/iita-nutrition-team-reveals-ways-to-address-unhealthy-diets-with-hqcf\/"},"modified":"2026-06-29T21:24:14","modified_gmt":"2026-06-29T21:24:14","slug":"iita-nutrition-team-reveals-ways-to-address-unhealthy-diets-with-hqcf","status":"publish","type":"news-item","link":"https:\/\/iita.org\/fr\/news-item\/iita-nutrition-team-reveals-ways-to-address-unhealthy-diets-with-hqcf\/","title":{"rendered":"IITA nutrition team reveals ways to address unhealthy diets with HQCF"},"content":{"rendered":"

Over time, the fast-paced eating pattern adopted by the world\u2019s population has resulted in unhealthy diets. The high rate of consuming undernutritious food types is giving rise to a population with health conditions such as high blood pressure, type 2 diabetes, and high cholesterol and triglyceride levels.<\/p>\n\n\n\n

\"The
The facilitator Gregory Nwaoliwe explaining the modified method of making cassava products to the participants.<\/figcaption><\/figure><\/p>\n\n\n\n

As part of efforts to provide sustainable solutions to the prevailing nutrition problem, the Food Nutrition and Science (FNS) unit of IITA<\/a>\u2013CGIAR<\/a> recently organized value-addition trainings in Nigeria and DR Congo.<\/p>\n\n\n\n

The capacity development exercise exposed participants from both countries to the production of High-Quality Cassava Flour (HQCF) for increased use of cassava products. This is targeted at creating food diversification to combat hunger and food insecurity, reduce the importation of processed food products, and serve as a source of income for the participants.<\/p>\n\n\n\n

IITA-FNS Research Associate Gregory Nwaoliwe incorporated a step-by-step production process of HQCF, value addition in product diversification for cassava, and production techniques of white and vitamin A HQCF, vitamin A garri<\/em>, custard, moi-moi<\/em>, and pastries. He also highlighted the food safety procedures involved in food processing. The training also showcased the modified methods of producing garri<\/em> et fufu<\/em> to meet customers\u2019 preferences.<\/p>\n\n\n\n

\"
Gregory Nwaoliwe and participants at practical session of the training.<\/figcaption><\/figure><\/p>\n\n\n\n

The interactive training sessions incorporated various learning methods, including group practice and hands-on practicals, to expose the participants to new skills. Interestingly, the participants displayed previous knowledge of some cassava products and showed a keen interest in learning new skills.<\/p>\n\n\n\n

During the training wrap-up phase in each location, participants appreciated the organizers for the outstanding knowledge and values they imparted. Some participants noted that, while the training evaluation surpassed their expectations, it is still advisable to have refresher sessions to encourage consistency in the quality of HQCF.<\/p>\n\n\n\n

At the end of the training, each participant received the IITA-FNS recipe book and starter packs to reinforce their learning experience.<\/p>\n\n\n\n

Contribu\u00e9 par Anita Akinyomade<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Over time, the fast-paced eating pattern adopted by the world\u2019s population has resulted in unhealthy diets.<\/p>","protected":false},"featured_media":14655,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"tags":[971],"science-area":[],"program":[],"location":[32],"news-type":[],"hub":[61],"crop":[66],"impact-areas":[],"item-year":[201],"class_list":["post-14654","news-item","type-news-item","status-publish","has-post-thumbnail","hentry","tag-cassavahqcfiita-news-no-2962nutritiontraining","location-nigeria","hub-western-africa","crop-cassava","item-year-201"],"yoast_head":"\nIITA nutrition team reveals ways to address unhealthy diets with HQCF - 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