Theses and Dissertations at Montana State University (MSU)
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Item Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal(Montana State University - Bozeman, College of Education, Health & Human Development, 2020) Allan, Edwin Yenbono; Chairperson, Graduate Committee: Wan-Yuan Kuo; Florence Dunkel, Paul Lachapelle, Sun-Hwa Kim, Aliou Ndiaye, Cullen Kinnare and Wan-Yuan Kuo were co-authors of the article, 'Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal using participatory action research' submitted to the journal 'Agriculture and human values' which is contained within this thesis.; Aliou Ndiaye, Emily Raber and Wan-Yuan Kuo were co-authors of the article, 'Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal using response surface methodology' submitted to the journal 'Journal of food science' which is contained within this thesis.Smallholder farming families in Senegal suffer from poverty with children deficient in micronutrients despite contributing 80% of food exported and consumed in Senegal. The aim of this study is to employ participatory action research to seek out hindrances with value-added processing and recommendations to develop a culturally acceptable and nutritious product for school-age children in partnership with smallholder women farmers in Kaffrine, Senegal. A survey was conducted with 60 smallholder farmers in the Diamal, Ndangane, Keur serigne djibel and Ngouye Siwakh communities to identify constraints to peanut farming and value-added processing. Interested male and female survey participants were invited to focus group discussions to provide depth to survey findings and develop ideas for a healthy peanut product. The survey and focus groups revealed quality seeds, farm input and income as the challenges to peanut farming and food security and access to mills and other post-harvest equipment, as community needs. The focus groups identified Quakers Peanut Butter Baked Squares as a reference for peanut product due to its similarity to local peanut cakes and selected corn flour, cowpea flour and baobab powder as healthy ingredients. From the surveys, all four communities were generally interested in value-added processing, and the women farmers identified as responsible for processing the harvest. The women were therefore selected to evaluate developed prototypes, which they found to have an acceptable taste but crumbly texture. Smallholder women farmers in Senegal, engaging in value-added agriculture, have the potential to improve farm income and food insecurity. A peanut nutrition bar was therefore developed with supports of smallholder farmers in Kaffrine, Senegal, informed with the use of healthy Indigenous ingredients and community-feasible methods gathered in the previous focus group interviews. This study used response surface methodology (RSM) with a central composite design to optimize the formulation for making the peanut nutrition bars. The RSM design included two formulation factors, the weight ratio of cowpea flour to corn flour, and the weight percentage of baobab powder in the cowpea-corn-baobab blend. The influence of the two formulation factors on the texture properties, nutrition profiles, water activity, and consumer acceptance was investigated. Cohesiveness and gumminess of the peanut nutrition bars were dependent on both the ratio of cowpea flour to corn flour and percent baobab powder in the mixture. Protein and folate contents were found to be dependent on the ratio of cowpea flour to corn flour and a decrease in water activity was observed with increasing percent baobab powder in the mixture. Statistical differences were not observed between the acceptance scores of peanut nutrition bars with baobab powder levels between 10-20% (w/w, d.b.), a Senegal local peanut product and an industry optimized peanut product. Formulations with cowpea flour to corn flour ratios between 50-75 and baobab levels below 20% were identified as having suitable texture, nutrition content and water activity to be easily adapted by the smallholder women farmers in Kaffrine.Item Increasing the use of fresh, whole foods in K-12 school nutrition programs through culinary training for school food service professionals(Montana State University - Bozeman, College of Education, Health & Human Development, 2015) Stephens, Lacy Nicole; Chairperson, Graduate Committee: Carmen Byker; Carmen Byker Shanks was a co-author of the article, 'K-12 school food service staff training interventions: a review of the literature' in the journal 'Journal of school health' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Perspectives and future directions concerning fresh, whole foods in Montana school nutrition programs' in the journal 'Journal of child nutrition and management' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Montana cook fresh workshop: a K-12 school food service professional training to incorporate whole foods in school meals' submitted to the journal 'Childhood obesity' which is contained within this thesis.The purpose of this research is to develop and evaluate a hands-on culinary skills class for school food service professionals, the Montana Cook Fresh Workshop, aimed at increasing the use of whole, fresh foods in K-12 school nutrition programs. The literature indicates that scratch cooking with whole, fresh foods can help school nutrition programs meet USDA meal standards while creating healthier, more appealing meals for students. However, limited peer reviewed information exists regarding the best training approaches to provide school nutrition professionals with the necessary skills to integrate scratch cooking. To inform the development of the class, 103 Montana school food service managers and head cooks were surveyed and 12 key informants were interviewed. This formative research identified key skills and approaches necessary to integrate whole, fresh foods in school nutrition programs and specific areas to target with training. From this research, the Montana Cook Fresh Workshop was developed to address four main culinary concepts: knife skills, mise en place, use of herbs and spices, and appropriate equipment. Outcomes of the workshop were evaluated based on participant satisfaction and changes in participants' whole, fresh foods (a) cooking knowledge, (b) confidence, (c) attitude, and (d) intention to use. Participant satisfaction was evaluated with a Likert scale questionnaire and series of open-ended questions. Researchers used a pre-test/post-test design to assess participants' knowledge, confidence, attitudes, and intentions regarding whole, fresh food. For each statement assessing participant satisfaction, 96-100 percent of participants selected 'agree' or 'strongly agree,' indicating high levels of participant satisfaction. From pre to post test, participants' knowledge, confidence, and intentions to use whole, fresh food increased significantly. Attitude did not change significantly. The success and appeal of the Montana Cook Fresh Workshop supports the use of hands-on classes to address training needs of school food service professionals and overcome barriers to using whole, fresh food. With the ability to use more whole foods, K-12 school food service programs have the opportunity to offer more appealing meals that meet USDA guidelines and promote healthy food choices.