Author: administratorfao

The investigator,
the light in
the farming zone

DEPARTMENT OF AGRICULTURAL RESEARCH

VOLUME 1, ISSUE 4

JANUARY-MARCH 2018

1. INTRODUCTION
This newsletter constitutes information not particular to a specific season or activity but rather, provides insights on other important aspects. These include; a) fundamentals of the systems crucial in soil information collection and management which serve as a guide for soil beneficiaries, b) advices and recommendations on cooking of dry beans: benefits of soaking them and discarding the water before cooking and c) the basics of innovation platforms as a space for any individual/groups of people to learn from one another and gain insights to the challenges they may have in activities beneficial to their livelihoods. We hope that this issue will be of benefit to you. By M.P. Khesuoe
For long, soil was considered almost exclusively in the context of food production. However, with the increasing impact of humans on the environment, the connections between soil and broader environmental concerns have been made and new and innovative ways of relating soils to people have begun to emerge in the past two decades. Societal issues such as food security, sustainability, climate change, carbon sequestration, greenhouse gas emissions, and degradation through erosion and loss of organic matter and nutrients are all closely related to the soil resource (FAO, 2015). These ecosystem services provided by the soil and the soil functions that support these services are central to the LESIS.
One of the basic prerequisites for sustainable soil/land management is systematic soil data collection through field surveys and continuous monitoring of soil properties organized into appropriate data base and Soil Information System (SIS). Agricultural decision making also relies on accurate soil data and information in order to guide sustainable management of soils. Soil maps and related information systems constitute the basis for assessing soil quality over time.
To date, there is limited attention on organized and systematic survey and monitoring of soils in Lesotho. With the existing pressures on soils, there is a need to establish a SIS with accurate and up-to-date soil information and using state of the art methods and tools of digital soil mapping. This system will enable sustainable land management and will allow for efficient monitoring of land degradation processes. The system will further enable different applications for: food security, climate change mitigation and adaptation, provision of ecosystem services, land suitability analysis, land degradation assessment, etc. The LESIS is intended to store data and information about the spatial variability of soil types and soil properties (physical, chemical and biological) integrated with auxiliary biophysical variables such climate, vegetation, geology, relief conditions and hydrology.
The main counterpart institution responsible for the implementation of LESIS is the Ministry of Forestry, Range and Soil Conservation through the Department of Soil Conservation. Other key actors include the Ministry of Agriculture and Food Security, Ministry of Energy and Meteorology, Ministry of Water, Ministry of Local Government and Chieftainship Affairs, Ministry of Mining and the National University of Lesotho (NUL).
By S. Ramakhanna

Inside this issue:

Introduction	1
Lesotho Soil Information Systems	1-2
Soaking and its effects on nutrient and anti-nutrient quality of dry edible beans	2-4
Innovation platforms (IP’s): a tool for addressing farmer problems in Lesotho	4-5

2. Lesotho Soil Information Systems (LESIS)

Department of Agric Research

Fig. 1: Major soil types in Lesotho

Fig. 1: Major soil types in Lesotho

3. SOAKING AND ITS EFFECTS ON NUTRIENT AND ANTI-NUTRIENT QUALITY OF DRY EDIBLE BEANS

3.1 BEANS
3.1.1 Importance
Beans (Phaseolus Vulgaris) are the least expensive source of protein, especially when compared to fresh meat. Aside from protein, complex carbohydrate and fibre, beans contain a powerhouse of nutrients including antioxidants, vitamins and minerals while providing a moderate amount of calories, no fat/trans fats and cholesterol. This attributes therefore, make beans an important ally in combating nutritional deficiencies and disease risks.
The bean grains are important in the diet of the world population, especially in countries where the consumption of animal protein is limited for economic and health reasons. Beans are the most versatile and commonly eaten protein source throughout the world and rank second after cereals with respect to consumption order. According to recent studies, regular consumption of beans improves blood glucose management and reduces coronary heart disease. Eating beans may reduce certain types of cancer due to their contribution of bioactive compounds to the diet.
3.1.2 Consumption in Lesotho
Beans are the fourth most produced crop in Lesotho after maize and wheat with 24.7% yield per area planted. They are ranked three as the most important crop in Lesotho. Mostly planted varieties are mukhuzi, sugar bean and pinto. However, there is a new variety called NUA 45, improved with iron and zinc, and is slowly penetrating the markets in Lesotho, as seed and grain for consumption.
In Lesotho, beans are mostly cooked in water to make soup. In some locations, vegetables like carrots, onion, and green pepper are added to the soup to make it more nutritious and tasty.
The soup is either consumed alone or as relish with papa or bread. The other most common type of food using beans is likhobe where beans are cooked together with maize grain, sorghum and wheat. Likhobe is consumed alone. The other ancient, iconic and popular Basotho food is nyekoe. Nyekoe is prepared by cooking together beans, sorghum and pumpkin. This type of product is also consumed alone and is a balance of carbohydrates, proteins and vitamins.
3.2 SOAKING
Soaking is the act of wetting something or let lie immersed in a liquid to become saturated in water. This is a method generally applied in foods especially seeds and nuts to reduce their hardness and to improve their cooking quality attributes.
3.2.1 The Method and its benefits
Soaking most importantly softens the outer hard/ protective layer of the seeds which at times requires more energy to break during cooking; that on its own reduces cooking time and safes fuel considerably. The outer layer is the natural defence mechanism in seed foods and contains nutritional inhibitors and toxic substances that remain intact and prevent our bodies from accessing the true nutritional potential of the food if foods are un-soaked.
Soaking is the key to neutralizing phytic acid and tannins, which basically unlocks the vitamin & mineral content of food increasing their bioavailability. This method also helps neutralize enzyme inhibitors and breaks down gluten in some foods thereby making digestion easier. Consequently, gas, heartburn and reflux which discourage a lot of people to consume beans will be greatly reduced.
3.2.2 Effects on Nutrient and Anti-nutrient Quality of Beans
Positive:
Phytic acid(1), lectins(2), tannins(3) and enzyme inhibitors are the main anti-nutrients present in legumes, especially beans. In their study on effects of soaking and cooking on the nutritional quality of legumes, Nuzhat et al (2008) found that soaking and cooking of beans in water resulted in significant reduction in phytic acid (78.1%) and tannin (65.8%) contents. Rossana (2010) compared eleven studies done to prove or disprove the unanimous recommendation by scientist about the need to discard or not, soaking water before cooking. It was found that there was a greater advantage to discarding the soaking water before cooking because more anti-nutrients than nutrients leach out into the water.
The amount of this anti-nutrients is high in pigmented legumes (e.g. red kidney beans) as compared to white coloured ones (e.g. white kidney beans) (Nuzhat et al, 2008). These anti-nutrients inhibit maximal absorption of essential nutrients in to body. This result is consistent with the findings of Jadwiga and Anna (1995). Soaking of beans for 2 hours before cooking in different soaking solutions also showed significant reduction in phytate as compared to in simple water. 2% bicarbonate of soda showed highest reduction of phytate (69.2-78.1%) followed by acetic acid (61.3-71.1%), sodium chloride (57.9-67.3%) and water (53.4-61.1%). Maximum reduction in tannin was found in bicarbonate of soda.
Elmaki et al (2007) found that the mineral content of beans soaked and cooked without soaking water resulted in greater loss of minerals. Although minerals are lost in the soaking water, soaking and discarding the soaking water increased the bioavailability of the minerals that remained in the beans. This is probably caused by the reduction of anti-nutrients that chelate minerals as they are also reduced when beans are soaked and then soaking water discarded. In agreement is the study by Huma et al (2008) which found that soaking and cooking in fresh water can increase the bioavailability of minerals significantly. Moreover, Granito et al (2007) observed that there was greater loss of Ca, Mg, K, Zn and Fe in cooked beans than in soaked beans cooked without the soaking water. Samuel (1979) found that 50 degrees Celsius was the perfect soaking temperature for maximal retaining of most minerals and water soluble vitamins. The same study found that soaking temperature was inversely proportional to the cooking time after soaking.
Negative:
The major disadvantage of not soaking beans prior to cooking is that the anti-nutrients mentioned above inhibit the absorption and bioavailability of essential nutrients in beans thereby rendering them junk food. Again, these anti-nutrients make beans unpleasant to most people due to the incidence of gas, heartburn and reflux in the stomach. Un-soaked beans take longer to cook and consume much fuel making them even harder for some people to consider for eating.
3.3 RECOMMENDATION
Looking at the arguments and studies referenced above, it is evident that soaking does not only reduce significantly the contents of anti-nutrients but also those of valuable nutrients. However, the advantage is that since soaking reduces greatly anti-nutrients than valuable nutrient and greatly improves bioavailability of retained nutrients, it is more advantageous to soak beans before cooking. It is therefore, recommended that soaking be done at 50°C water temperature for about 12-24 hours. All dry beans and legumes varieties except for lentils, cowpeas and mug beans may be soaked before cooking. Recommended varieties may include but not limited to NUA 45, Mukhuzi, Pinto, Sugar bean, White herold and Red/White kidney beans.
3.3.1 Soaking procedure
The following procedure is recommended to soak beans while retaining essential nutrients;
Inspect the dry beans, remove any unpleasant beans or foreign material.
Rinse thoroughly in cold water.
Add 10 cups of bath-tap hot water to the pot for each 2 cups of beans prepared.
Cover and let to stand for a minimum of 12 hours.
Finally, drain and rinse soaked beans. Cook and use in recipes.
3.3.2 Processing/ Cooking methods
Soaked bean can are recommended to be cooked in water for soup making or roasted for a quick snack. The same beans may be ground into flour and could be used in any other recipe.
By L. Mokhesi

Department of Agric Research

3.2.1 The Method and its benefits
Soaking most importantly softens the outer hard/ protective layer of the seeds which at times requires more energy to break during cooking; that on its own reduces cooking time and safes fuel considerably. The outer layer is the natural defence mechanism in seed foods and contains nutritional inhibitors and toxic substances that remain intact and prevent our bodies from accessing the true nutritional potential of the food if foods are un-soaked.
Soaking is the key to neutralizing phytic acid and tannins, which basically unlocks the vitamin & mineral content of food increasing their bioavailability. This method also helps neutralize enzyme inhibitors and breaks down gluten in some foods thereby making digestion easier. Consequently, gas, heartburn and reflux which discourage a lot of people to consume beans will be greatly reduced.
3.2.2 Effects on Nutrient and Anti-nutrient Quality of Beans
Positive:
Phytic acid(1), lectins(2), tannins(3) and enzyme inhibitors are the main anti-nutrients present in legumes, especially beans. In their study on effects of soaking and cooking on the nutritional quality of legumes, Nuzhat et al (2008) found that soaking and cooking of beans in water resulted in significant reduction in phytic acid (78.1%) and tannin (65.8%) contents. Rossana (2010) compared eleven studies done to prove or disprove the unanimous recommendation by scientist about the need to discard or not, soaking water before cooking. It was found that there was a greater advantage to discarding the soaking water before cooking because more anti-nutrients than nutrients leach out into the water.
The amount of this anti-nutrients is high in pigmented legumes (e.g. red kidney beans) as compared to white coloured ones (e.g. white kidney beans) (Nuzhat et al, 2008). These anti-nutrients inhibit maximal absorption of essential nutrients in to body. This result is consistent with the findings of Jadwiga and Anna (1995). Soaking of beans for 2 hours before cooking in different soaking solutions also showed significant reduction in phytate as compared to in simple water. 2% bicarbonate of soda showed highest reduction of phytate (69.2-78.1%) followed by acetic acid (61.3-71.1%), sodium chloride (57.9-67.3%) and water (53.4-61.1%). Maximum reduction in tannin was found in bicarbonate of soda.
Elmaki et al (2007) found that the mineral content of beans soaked and cooked without soaking water resulted in greater loss of minerals. Although minerals are lost in the soaking water, soaking and discarding the soaking water increased the bioavailability of the minerals that remained in the beans. This is probably caused by the reduction of anti-nutrients that chelate minerals as they are also reduced when beans are soaked and then soaking water discarded. In agreement is the study by Huma et al (2008) which found that soaking and cooking in fresh water can increase the bioavailability of minerals significantly. Moreover, Granito et al (2007) observed that there was greater loss of Ca, Mg, K, Zn and Fe in beans cooked without soaking water than in those cooked without soaking at all. Samuel (1979) found that 50 degrees Celsius was the perfect soaking temperature for maximal retaining of most minerals and water soluble vitamins. The same study found that soaking temperature was inversely proportional to the cooking time after soaking.
Negative:
The major set-back for soaking beans is that most minerals (e.g. Ca, Mg, K, Zn and Fe) leach out into the soaking water as alluded to by Granito 2007. Oligosaccharides are not the only nutrients which leache out of beans when they are soaked. Water-soluble vitamins, such as riboflavin, thiamin and folic acid (which are all very high in beans) all are lost.
Numerous studies have been done to determine just how much nutrients are lost from soaking beans. They showed that water-soluble vitamins were lost. Some non-soluble nutrients, such as Calcium, and Magnesium, were also lost,. However, the amount of nutrients lost was not significant enough to cause worry in anyone eating beans for their nutritional value (Zacharie Barampama &Ronald E. Simard, 1995).
3.3 RECOMMENDATION
Looking at the arguments and studies referenced above, it is evident that soaking does not only reduce significantly the contents of anti-nutrients but also those of valuable nutrients. However, the advantage is that since soaking reduces greatly anti-nutrients than valuable nutrient and greatly improves bioavailability of retained nutrients, it is more advantageous to soak beans before cooking. It is therefore, recommended that soaking be done at 50°C water temperature for about 12-24 hours. All dry beans and legumes varieties except for lentils, cowpeas and mug beans may be soaked before cooking. Recommended varieties may include but not limited to NUA 45, Mukhuzi, Pinto, Sugar bean, White herold and Red/White kidney beans.
3.3.1 Soaking procedure
The following procedure is recommended to soak beans while retaining essential nutrients;
Inspect the dry beans, remove any unpleasant beans or foreign material.
Rinse thoroughly in cold water.
Add 10 cups of bath-tap hot water to the pot for each 2 cups of beans prepared.
Cover and let to stand for a minimum of 12 hours.
v) Finally, drain and rinse soaked beans. Cook and use in recipes.
3.3.2 Processing/ Cooking methods
Soaked beans are recommended to be cooked in water for soup making or roasted for a quick snack. The same beans may be ground into flour and could be used in any other recipe.
By L. Mokhesi

Department of Agric Research

4. INNOVATION PLATFORM (IP): A TOOL FOR ADDRESSING FARMER PROBLEMS IN LESOTHO

4.1 INTRODUCTION
4.1.1 Innovation platform definition
An innovation platform is a space for learning and change. It is a group of individuals (who often represent organizations) with different backgrounds and interests: farmers, traders, food processors, researchers, government officials etc. The members come together to diagnose problems, identify opportunities and find ways to achieve their goals. They may design and implement activities as a platform or coordinate activities by individual members.
4.1.2 Why innovation platforms
A large population of Basotho resides in the rural areas of the country and depends on agricultural related activities for their livelihood and any improvements in this sector could make a huge difference in their lives. There are a lot of challenges facing this sector such as climate change, production, post-harvest handling, marketing and policy frameworks. It is important that efforts are made towards improving agriculture which will increase food and nutrition security, and reduce poverty and environmental degradation.
Innovation platforms have been recognised as tools that can turn around this viscous cycle of challenges within the agricultural sector. This is because Innovation platforms are applicable to all aspects of agriculture and for a wide range of technologies from simple to complex. They present opportunities to increase the yield in farmers’ fields through increased access to information, inputs, credit, and capacity building. With increased market linkages, farmers’ incomes increase, and contribute towards reduced poverty.
4.2 FACILITATING INNOVATION PLATFORMS
Innovation platforms can work well if there is a good facilitator that guides them. A good facilitator should have a clear understanding of the different expectations of all stakeholders and the roles they play. To ensure that each stakeholder’s interest and commitment is maintained, it is the role of the facilitator to understand how their individual roles contribute to the larger whole and that collective action towards common goals benefits all. To achieve this, the facilitator will need to undertake multiple functions such as:
i) Establishing the innovation platform:
Once a problem that requires an innovation process has been identified, a facilitator will convene an initial meeting of stakeholders. Participants will analyse the problem and, if need be, additional stakeholders will be identified and invited to the next meeting.
ii) Identification of issues: A facilitator will assist members to map the platform’s course of action including challenges and opportunities it will address. In some cases, the platform may try to address too many issues at once or drift off the target. If the latter happens, it is the responsibility of the facilitator to ensure that the platform stays focused and follows the plan.
iii) Manage Meetings: After the platform has been set up and key issues identified, it will be the responsibility of the facilitator to convene regular platform meetings. The facilitator’s task will be to ensure that the set objectives are met and every member has expressed his or her views.
iv) Support activities outside meetings:
Innovation platforms are not only about formal meetings. The actual work takes place outside of these meetings; hence it is the responsibility of the facilitator to coordinate these activities by assigning tasks to different groups.
A facilitator must be neutral and objective, be able to work with all members and not push any particular agenda. The person facilitating may change over time. As the platform matures, the original facilitator may allow someone else to take on the role. In general, facilitation should stimulate and support stakeholders to work as a self-organized and self-managed innovation system.
4.3 DEVELOPING INNOVATION CAPACITY THROUGH INNOVATION PLATFORMS
One of the most important things that innovation platforms do is to build the capacity of their members to innovate. This is a crucial function. Innovation capacity is vital if the innovation platform is to achieve its aims. Innovation capacity enables groups of people to shape their own future by taking advantage of opportunities and dealing with changing situations. Some key elements of innovation capacity include; self-organisation, learning new skills, changing mind sets, creating new ideas, recognizing opportunities, using indigenous ideas, and looking to the future.
4.3.1 Innovation Capacity
What is innovation capacity? It is where individual platform members, and the platform as a whole, develop the abilities to find solutions to problems and to respond to opportunities. There is no single way to develop this capacity but, there are a few basics that need to be followed. For example, the participants have to interact well, the facilitation has to be suitable and all those involved must have the patience to let the process unfold. Paying attention to the process and to learning by the group is central to developing a sustained capacity to innovate, as it is an appropriate training to develop relevant capacities locally.
Innovation capacity can go beyond the members of the platform. They can share their new experiences and insights with people and organizations outside the platform: they share their soup with others. The tangible results of an innovation platform (better incomes, lower costs etc.) are a result of an intangible product: innovation capacity.
Enhanced innovation capacity is one of the most sustainable outcomes that innovation platforms can strive for.
4. CONCLUSION
Innovation platforms enable partners to identify the bottlenecks hindering innovation and to develop solutions beyond what individual actors can achieve alone, for example, in infrastructure, institutional change and policy development.
They also create motivation and a feeling of ownership of the solutions that they develop: people readily buy into solutions they have been involved in developing. Last but not least, IP’s strategically engage researchers for continual contribution to the development of technologies, new products, increased productivity, natural resource management, policy, markets development and gender.
Adopted from Innovation Platform Briefs ,ILRI and other partners.

Department of Agric Research

EDITED and COMPILED by R. NCHEE & M. KHESUOE
Contacts: +266 22312395

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