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Research Article
Effectiveness of Emergency Nutrition Interventions for Children in Conflict-affected Areas of Mali Between 2024 and 2025
Moussa Issa Lende*
Issue:
Volume 14, Issue 3, June 2026
Pages:
180-183
Received:
10 February 2026
Accepted:
20 February 2026
Published:
4 June 2026
Abstract: Child malnutrition continues to pose a significant public health challenge in conflict-affected settings, with prolonged armed conflict in Mali exacerbating food insecurity, disrupting health systems, and increasing vulnerability among children under five. This study assesses the effectiveness of emergency nutrition interventions for children in conflict-affected areas of Mali between 2024 and 2025, while also examining the main barriers that constrain their impact. A mixed-methods, cross-sectional design was employed, involving 143 respondents, including representatives from health facilities, non-governmental organizations, local authorities, and families affected by child malnutrition. Data were collected through structured questionnaires and semi-structured interviews and subsequently analyzed using descriptive statistics and thematic analysis to capture both quantitative outcomes and qualitative contextual insights. Findings revealed that insecurity and restricted access were the primary obstacles to the effectiveness of nutrition interventions, reported by 80-100% of respondents. More than 70% of health workers lacked specialized training in managing malnutrition in conflict settings, while 65-80% of participants identified logistical and financial constraints as additional challenges. Emergency nutrition interventions contributed to measurable improvements in the nutritional status of 55-60% of children; however, 35-45% remained vulnerable due to insecurity, displacement, and interruptions in treatment. Notably, effective coordination among stakeholders, reported by 75% of participants, and the implementation of integrated multisectoral approaches were strongly associated with improved child outcomes. These results underscore the critical role of emergency nutrition interventions in improving child nutritional status in conflict contexts, while highlighting that such measures alone are insufficient to address the complex, multidimensional nature of malnutrition. Sustainable impact requires strengthening health system capacity, enhancing community engagement, improving coordination among actors, and adopting integrated, multisectoral strategies.
Abstract: Child malnutrition continues to pose a significant public health challenge in conflict-affected settings, with prolonged armed conflict in Mali exacerbating food insecurity, disrupting health systems, and increasing vulnerability among children under five. This study assesses the effectiveness of emergency nutrition interventions for children in co...
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Research Article
Comparative Assessment of Nutritional and Antinutritional Quality of Two Maize-based Tchakpalo, a Traditional Beninese Beer
Issue:
Volume 14, Issue 3, June 2026
Pages:
184-193
Received:
16 May 2026
Accepted:
29 May 2026
Published:
15 June 2026
Abstract: The objective of this study was to evaluate the impact of two different production processes on the nutritional and antinutritional quality of Tchakpalo, a traditional beninese beer. A 24-hour mono-fermented variant (MFM1) and a 24-hour double-fermented variant (DFM1) were produced and analysed for energy parameters, vitamin and mineral content, and levels of antinutritional compounds. The results show that the MFM1 variant has significantly higher levels of macronutrients (carbohydrates: 12.53 g/100 mL, proteins: 3.56 g/100 mL and fats: 0.95 g/100 mL), vitamins (C: 27.15 mg/100 mL and A: 16.65 μg RE/100 mL), and minerals (phosphorus: 265.32 mg/100 mL, potassium: 534.88 mg/100 mL, sodium: 3.17 mg/100 mL, calcium: 5.55 mg/100 mL and iron: 18.39 mg/100 g). It therefore has a higher nutritional density than the DFM1 variant. In contrast, the DFM1 variant is characterised by a significant reduction in antinutritional factors, particularly phytates and tannins. This reduction suggests a potential improvement in nutrient bioavailability. According to ANSES, 500 mL of the MFM1 variant of Tchakpalo provides 14.02% of men's and 17.35% of women's daily energy needs. This same quantity completely or partially satisfies their daily needs for vitamin C (100%), phosphorus (100%), iron (100%), potassium (76.41%), and vitamin A (12%). To promote the traditional beer Tchakpalo and strengthen food and nutrition security, it is essential to optimize processing methods in order to enhance nutritional density and ensure nutrient bioavailability.
Abstract: The objective of this study was to evaluate the impact of two different production processes on the nutritional and antinutritional quality of Tchakpalo, a traditional beninese beer. A 24-hour mono-fermented variant (MFM1) and a 24-hour double-fermented variant (DFM1) were produced and analysed for energy parameters, vitamin and mineral content, an...
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Research Article
Mineral Content Assessment and Bioavailability in Amaranth Leaves Cooked in Water and Steamed with Four Types of Piper Nigrum
Issue:
Volume 14, Issue 3, June 2026
Pages:
194-206
Received:
28 May 2026
Accepted:
11 June 2026
Published:
29 June 2026
DOI:
10.11648/j.jfns.20261403.13
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Abstract: Leafy green vegetables such as amaranth constitute an important source of minerals that can help filling certain deficiencies. However, minerals bioavailability is hindered by antinutritional factors and cooking process induces their losses by leaching and by heat destruction. There is therefore a need to improve their bioavailability during cooking. For this, amaranth leaves were cooked and steamed with four types of peppers (Piper nigrum) during 10, 20 and 30 minutes. Minerals, antinutritional factors and minerals’ bioavailability were determined. The results revealed that. However, in steamed and water-cooked amaranth leaves with black pepper for 10 minutes calcium (21.8 - 23.39%), magnesium (24.19 - 25.16%), phosphorus (22.32 - 23.20%), potassium (20.56 - 20.92%), sodium (22.70 - 23.51%) and iron (13.02 - 13.48%) losses were reduced compared to cooking without pepper. Moreover, at the same time and with the same cooking process, phytate/mineral ratios (0.35-0.43 Ca; 0.09-0.10 Mg; 0.06-0.08 K), oxalate/mineral ratios (0.62-0.64 Ca; 0.14-0.15 Mg; 0.11-0.12 K) and Ca/P (0.32-0.42) ratio were lower than the thresholds showing that calcium, phosphorus, magnesium and potassium are bioavailable. But, the high phytate/iron ratio (0.73-1.14) indicate a reduction in iron bioavailability. From 10 to 30 minutes of steam cooking, the mineral contents (mg/100 g) of amaranth leaves cooked with peppers decreased from 80.00 ± 0.04 to 58.20 ± 0.19 for calcium, from 337.19 ± 0.99 to 237.02 ± 0.64 for magnesium, from 194.10 ± 0.28 to 141.51 ± 1.20 for phosphorus, from 429.39 ± 0.49 to 331.75 ± 0.46 for potassium, from 209.03 ± 0.54 to 152.28 ± 0.49 for sodium and from 42.20 ± 0.17 to 28.21 ± 0.08 for iron; against respectively 62.90 ± 0.05 to 50.70 ± 0.08, 246.36 ± 0.20 to 205.97 ± 0.08, 145.02 ± 0.61 to 115.47 ± 0.44, 333.24 ± 0.13 to 262.67 ± 0.26, 156.72 ± 0.19 to 111.43 ± 0.07 and 33.69 ± 0.08 to 24.10 ± 0.12 mg/100 g for leaves cooked without peppers. Steaming amaranth leaves for 10 minutes with black or red pepper better preserve minerals and improve their bioavailability.
Abstract: Leafy green vegetables such as amaranth constitute an important source of minerals that can help filling certain deficiencies. However, minerals bioavailability is hindered by antinutritional factors and cooking process induces their losses by leaching and by heat destruction. There is therefore a need to improve their bioavailability during cookin...
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