The year 2020 was an unusual one in every sense of the word.

The coronavirus (COVID-19) pandemic made sure of this. To remove any doubt about the threat that the virus posed to every country in the world, the World Health Organisation (WHO) recognised the COVID-19 as a global pandemic.

Today, the impact of COVID-19 pandemic is global. There is hardly anyone who has not been affected by the pandemic to some degree. In a country like Nigeria, it has precipitated mental, emotional, social, business-related and financial impact.

Nigeria is home to over 230 million people, the bulk of whom are young. While the country has experienced relatively small numbers of COVID-19 deaths, the resurgence of a second wave is a cause for concern. Another cause for concern is the growing incidence of severe poverty and malnutrition. About 40 per cent of the nation’s population continues to live on less than $1.90 US dollars a day.

The National Bureau of Statistics (NBS) recently released a poverty and inequality report which highlighted that over 83 million Nigerians are extremely poor. This report, which is a basis for measuring poverty and living standards in the country, is used to estimate a wide range of socio-economic indicators, including bench-marking of the Sustainable Development Goals.

Indeed, many children and families still lack access to affordable nutritious foods. This often results in a lack of essential nutrients in their daily diet, which can lead to severe malnutrition and protein deficiency. Protein deficiency is a negative nutritional condition produced by a deficiency of proteins in the body.

Experts indicate that the COVID-19 pandemic and the resulting economic downturn will probably further aggravate these issues.

In many ways, the pandemic seems to have helped to shed light on what is really important in the world today, and that is good health.

Evidently, an essential ingredient of good health is good and affordable nutrition. As the year 2021 progresses, Nigeria needs to tackle the challenge of malnutrition and protein deficiency, coupled with the pandemic.

To achieve this, some key solutions must be implemented and adapted to suit the needs of the average Nigerian. This requires a significant level of expertise and insight on the poverty and malnutrition problem in the country.

First, the government needs to deal with the malnutrition problem directly. This can be done by reducing the price of healthy food crops nationwide, reducing the cost of seedlings and arable crops being sold to farmers, thereby increasing the affordability and accessibility of agricultural inputs. This will increase food availability to a large extent, which will curb malnutrition.

The government should also implement agricultural development projects (ADPs) across Nigeria. These agricultural development projects will play a facilitating role in the production of crops, livestock, and aquaculture.

For the vast majority of Nigerians, food production and agriculture must be embedded and promoted in every community to increase food availability and accessibility. The government has a responsibility to provide safe, affordable and nutritious food crops to the populace to mitigate the levels of hunger and starvation in the nation.

Secondly, the government needs to make health care affordable by creating more hospitals and health centres in the north eastern states with high malnutrition rates, while sustaining ongoing health programmes such as the National Health Insurance Scheme (NHIS) and the Food and Drug Programme (FDP).

The government can liaise with foreign health organisations like the World Health Organisation and the United Nations International Children’s Emergency Fund (UNICEF) to provide quality healthcare to malnourished children and individuals.

Of course, there must be sensitisation and awareness campaigns in rural communities on dietary changes, eating of fortified foods that contain valuable nutrients, and locally available food sources that are healthy and nutritious. Foods like soybeans, awara, bambara, okpa, groundnuts, and egusi are rich in nutrients that nourish the body.

Finally, non-governmental organisations can visit villages and communities to provide local food options and to educate malnourished locals on eating a healthy, balanced diet.

Nigeria has the potential to surmount all the aforementioned difficulties if these solutions can be properly and effectively implemented.

The key is proper planning.

Professor Adewolu Morenike, professor of Fish Nutrition at the Department of Marine Sciences, University of Lagos, has called on Nigerians from all walks of life to regularly consume soybeans and fish to help improve their diet and reduce the incidence of malnutrition in the country. Soybeans and fish are well-known and affordable sources of protein.
Professor Adewolu noted that the benefits of the combination of soybeans and fish consumption are often understated whereas they contain numerous vitamins and minerals which are of tremendous benefits to the human body and mind.
Speaking on the benefits of consuming soy, she said: “The size of the soybean pales in comparison to the numerous gains of its consumption. Soybean is an excellent source of protein, and it contains fundamental nutrients needed by the human body to function optimally. It is one of the few plant-based proteins that is considered to have all the essential amino acids.”
The don added: “Soybeans are low in carbohydrates and have a very low glycemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal. Soybeans are good sources of several vitamins and minerals, including vitamin K1, vitamins B1-B6, folates, copper, manganese, potassium, phosphorus, and thiamine. They are a rich source of various bioactive plant compounds, including isoflavones, saponins, and lunasin.”
She stated that soybeans have high levels of isoflavones and antioxidants as well as immune-boosting properties. According to her, “The proteins and isoflavones in soy repair worn-out cells and tissues, and replace blood plasma, which is vital for immune resistance. Isoflavones may be protective against breast cancer later in life. The high levels of antioxidants in soybeans may prevent the onset of several cancer cells and remove free radicals from the body.”
The professor described the combination of soybeans with fish as a superfood that can lower the risk of diabetes, heart diseases, stroke and obesity. She explained that regular consumption of fish (whether oily, shellfish or lean fish) will lower the risk of heart attacks and strokes because of the presence of Omega-3fatty acids.
According to the lecturer, fish, which contain Omega-3 fatty acids, will help in the breakdown of triglycerides and fatty acids in the liver, thereby lowering the risk of fatty liver disease. This helps blood flow to the brain and improves its performance during mental tasks. Fish are rich in Vitamin A, which can fight free radicals and reduce oxidative stress.
The professor said: “As long as fishes are included in our diet, be it tilapia, codfish (panla), scumbia, crabs, crayfish, or any type of fish at all, our immune system will be immediately boosted because fishes contain vitamin B12 (cobalamin) and selenium, which are critical in the formation of macrophage cells, which patrol the bloodstreams for harmful bacteria.”
The professor stated that the immune system is spread throughout the body and it involves many types of cells, organs, proteins and tissues. She noted that without an enhanced immune system, the body would be opened to attack from bacteria, viruses and parasites, which is why increasing the dietary intake of soy and fish is important.
She added that the vitamins and minerals contained in soybeans and fish help to maintain the body’s defence against infections, thereby enhancing the human body’s immunologic system.
Professor Adewolu stated: “In Nigeria, the average protein intake is low; it is estimated to be 45.4 grams per day. This is below the WHO’s recommendation of 70 grams per day. A combination of soybeans and fish will definitely meet the recommendation since these two foods are very good sources of dietary protein.”

By Adewolu Morenike A.
• Introduction
One of the serious problems facing developing countries today is how to match food production levels, particularly proteinous foods, with increasing demand by a growing population. The magnitude of this problem is shown in the prevalence of kwashiorkor and other diseases associated with protein deficiencies.
In Nigeria, the average protein intake is low; it is estimated as 45.4g per day. This is below the Food and Agriculture Organisation (FAO)\World Health Organisation (WHO) recommendation of 70g per day with half coming from plant sources and the remaining half from animal protein sources. This article highlights the importance of fish and soyabean protein as crucial diets for Nigerians.

• Fish as the healthiest animal protein source
Fish, when compared to beef, chicken, and milk protein has a higher tendency to support health in terms of digestibility, biological value, protein efficiency ratio and amino acid profile. Fish is the most easily digestible of all the dietary animal proteins because of the presence of lower connective tissue. Human beings can utilize up to 85% (WHO). In addition, the cost of fish production when compared to other livestock is cheaper. Fish is more available and readily affordable than other animal protein sources.

• Nutritional benefits of eating fish
Nutritionally, fish can be classified into three major categories:
Oily Fish – These fish contain significant amount of oil (about 30%) in their body tissues, belly cavities and guts. Examples are mackerel, salmon, sardines and catfish
Lean Fish – These are the white fish with lower amount of fat content. Examples are soles, cod fish (panla) and tilapias
Shell Fish – These are fish that are covered with shell. Examples are crabs, oysters, lobsters and prawns\shrimps
Fish is an important source of high-quality and digestible protein that contains all the essential amino acids.
It contains water soluble vitamins like vitamin B complex, vitamin B12, B6, B2, folic acid, biotin and very little quantity of vitamin C. It is also rich in fat soluble vitamins, A, D, E and K. Fish also contains important micronutrients (minerals) such as calcium, iron, selenium, zinc, lead and copper. These minerals may be beneficial or toxic to man, depending on the level of exposure. Fish, especially marine fish, are a dietary source of iodine.
It is an important source of polyunsaturated fatty acids. Basically, the most important nutrients needed for human body are found in fish. Several factors may affect the nutrient composition of fish, these include the age or size, sex, environment, season of the year, amount of food available and physical activities.
Some fish species stop feeding before spawning and draw on their protein and fats reserves, thus affecting their nutrient content. Also, fish, when overcrowded, may not have enough food intake thereby affecting the nutrient composition. It is important to mention that nutrient content varies within an individual fish. For example, fat may not always be distributed uniformly throughout the flesh of a particular fish. In Pacific salmon, there may be twice as much fat in the muscle around the head as in the muscles of the tail.
In the lean fish of cod family, the fat content of the muscle is generally low, below 1%. Majority of the fat content is in the liver, which is not normally eaten, and may contain greater quantities of oil soluble vitamins A and D. In contrast, these two vitamins may be present in the flesh of other fish, e.g eels. The nutrient content of fish, if carefully processed, are not affected by preservation, provided storage is not very prolonged.
Eating fish may lower the risk of heart attacks and strokes because of the presence of omega-3 fatty acids. The high amount of polyunsaturated fatty acids in oily fish is valuable in decreasing the serum cholesterol. Fish, as a good source of vitamin D and calcium, can improve bone health and growth.

• Omega-3 fatty acids in fish are beneficial to improving visions and eyes health.
Eating of oily fish may improve quality of sleep due to the high concentration of vitamin D. Fish as a high packed nutrient, when eaten, may boost our immune system, especially during this period of COVID-19 pandemic. Fish oil is supportive in lowering blood pressure due to its high concentration of omega-3 fatty acids. Omega-3 fatty acids help in the breakdown of triglycerides and fatty acids in the liver, thereby lowering the risk of fatty liver disease. It helps blood flow to the brain and improves its performance during mental tasks. The fat and the pituitary gland in the fish head are rich in Vitamin A, which can fight free radicals and reduce oxidative stress. Higher consumption of fish can reduce the inflammation of joint in rheumatoid arthritis, prevent depression and may reduce the risks of autoimmune diseases. Research has shown that children who consume fish regularly have lower risk of asthma, improved memory and reduced risks of contracting diseases. It is recommended to eat two to three servings of fish per week to enjoy all the benefits.
• Soyabean as the healthiest plant protein source
In line with the FAO/WHO recommendations that half of the estimated protein needed by man may come from plant sources, the plant protein source may come from soyabean, which is affordable and contains essential nutrients. Soyabeans are unique from other legumes because they have a concentrated source of isoflavones and have weak estrogenic. They have higher amount of protein and fats than other legumes. They are relatively low in carbohydrate. Nutritionally, soyabean is one of the best sources of high-quality plant protein, containing about 40-56 per cent of the dry weight. The fat content is approximately 18 per cent of the dry weight, mainly polyunsaturated and monounsaturated fatty acids and zero cholesterol.
The predominant type of fat in soyabeans is linoleic acid, which accounts for about 50 per cent of the total fat. Soyabeans are low in carbohydrates, hence very low on the glycemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal. Soyabeans contain a moderate amount of soluble and insoluble fibre.
It is a good source of several vitamins and minerals, including vitamin K1, the B-vitamins, folate, copper, manganese, potassium, phosphorus, and thiamine. They are a rich source of various bioactive plant compounds, including isoflavones, saponins, and phytic acid. Generally, composition, protein quality and nutritive value of soybeans depend on numerous factors, including seed variety, environmental conditions during growing, harvesting and storage of the beans.

• Health Benefits of Soyabeans
Soyabeans have a number of health benefits. It may reduce the risk of cancer. The isoflavones and lunasin in soyabean may be responsible for the potential prevention of cancer. Exposure to isoflavones early in life may be protective against breast cancer later in life.
The high levels of antioxidants in soyabean may prevent the onset of several cancers; it may help to kill several cancer cells and remove free radicals from the body. Research studies indicate that isoflavones, found in soyabeans, may alleviate menopausal symptoms. A number of studies suggest that consumption of soyabeans can help lower the cholesterol in the body by 4-6 per cent.
The high amount of fiber in soyabeans may help to lower the cholesterol from other foods. It plays a vital role in the digestive system. People suffering from constipation are advised to consume fibre-rich foods to help them excrete regularly. Soyabean also contains oligosaccharides, a carbohydrate that is known to stimulate the growth of healthy gut bacteria, acting as a prebiotic.
Soyabeans help in healthy weight management. Its high protein content allows for the development of leaner muscle it helps in regulating insulin levels thereby curbing obesity. Soyabeans may lower high blood pressure because of its high protein, high potassium and low carbohydrate content, a mixture that helps to bring down blood pressure.

• Fish and Soyabeans combination
The combination of fish and soyabeans makes it a complete protein, containing all the essential amino acids and other important nutrients needed in the human body. Dietary habits of consuming soyabeans and fish have a lot of health benefits, as this combo can lower the risk of diabetes, heart diseases, stroke, cancer and other diseases affecting millions of Nigerians. This combo is cheap and readily available. Nigerians, especially the pregnant women, children and the elderly, can survive and live healthily on it. This superfood is recommended to all.

Adewolu Morenike is a professor at the Lagos State University and specialises in Fish Nutrition.

A leading nutrition expert has called for the establishment of Home Economics and Nutrition Extension agents across the country in furtherance of efforts to curtail the menace of malnutrition, particularly protein malnutrition in Nigeria.
Prof. Henrietta Nkechi Ene-Obong of the Department of Biochemistry, Faculty of Basic Medical Sciences, University of Calabar, Cross River State, who made this call recently at the Protein Challenge Webinar themed ‘Bridging the Knowledge Gap’, noted that the agents would function much like agricultural extension officers, in the nutrition space.
She argued that the message about nutrition must be brought to the level of the people across every stratum of the society and where possible, provided in the local languages to help boost nutrition education.
According to her, “Home economics and nutrition extension agents would be in the best position to simplify the nutrition message and bring it to the people to bring about the desired outcome in behaviour from the citizenry.”
She called for the introduction of nutrition education in schools, nursery, primary and secondary, as students can learn and equally be able to teach their parents at home. The don stated that capacity must be developed to bridge the knowledge gap and put such knowledge into action.
Reports indicate that food consumption habits in Nigeria depend on the availability of food source, affordability of the food and knowledge of the nutrition value along with the personal choice or preference of the buyer.
On the importance of protein, she explained that proteins are made up of amino acids, which are the building blocks of the body tissues; hence they are found throughout the body. Pregnant and lactating women need extra proteins to help in the development of the foetus and milk production, she noted. She said that healthy adults need to consume an average of 0.8g of protein per kilogram of body weight, for individuals with minimal to intense physical activity.
In family meals, it is important that carbohydrates with proteins are mixed, she said for, example, rice and beans, yam and eggs. We must ensure that infants and young children consume foods from at least four food groups: grains, roots and tubers; legumes and nuts; dairy products; flesh foods and eggs; vitamin A-rich fruits and vegetables (like carrots and sweet potatoes) and other fruits and vegetables.”
Prof Ene-Obong revealed that of all measures designed to stop all forms of malnutrition, the food-based approach is the most cost-effective.
She stated that with adequate nutrition in the first 1,000 days of life and adequate maternal and adolescent nutrition, the nation stands a better chance of curbing the menace of malnutrition. The home economics and nutrition agents will be at the forefront of pursuing this agenda.
The nutrition enthusiast stated that mothers need to be encouraged to engage in exclusive breastfeeding for the first six months and to continue breastfeeding for two years. Adequate complementary feeding should also be promoted, the professor of human nutrition said.
Protein Challenge is the tag of The Nigeria Protein Awareness Campaign, a protein pull media campaign that seeks to create awareness about the prevalence, status and impact of protein deficiency in Nigeria.
The campaign aligns with the Sustainable Development Goal (SDG) 2 – Zero Hunger – which seeks to end hunger, achieve food security and improved nutrition and promote sustainable agriculture.