A meta-analysis of community-based studies on quality protein maize

Gunaratna, Nilupa S.; Groote, Hugo De; Nestel, Penelope; Pixley, K.V.; McCabe, George P.

doi:10.1016/j.foodpol.2009.11.003

Cited by 106 publications

(91 citation statements)

References 35 publications

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“…For instance, children who ate porridge made from QPM had fewer sick days relative to those who ate porridge from common maize (CM). Consumption of QPM instead of CM resulted in a 12% increase in the rate of growth in weight and 9% increase in the rate of growth in height in infants and young children with mild to moderate under nutrition [39]. A study in some African countries including Lesotho, Malawi, and Zambia showed that around 100 g QPM is required for children to maintain adequacy of lysine (which is the most limiting amino acid) representing, a 40% reduction in maize intake requirements relative to CM [40].…”

Section: Nutritional Quality and Impact Of Qpmmentioning

confidence: 99%

“…Bio-fortified crops bred for improved nutritional quality can alleviate nutritional deficiencies if they are produced and consumed in sufficient quantities [35]. Several studies in controlled settings have indicated the positive impact of QPM on the nutritional status of human consumption and animal feeds [12,34,[36][37][38][39][40][41].…”

Section: Nutritional Quality and Impact Of Qpmmentioning

confidence: 99%

“…The quality index of hybrids derived from crosses between QPM lines and normal commercial lines was in the range of 0.71 to 0.74, which was better than in standard hybrids (0.57-0.62) but below the QPM threshold (0.80) [33]. Consumption of QPM could go a long way in reducing the growing challenge of malnutrition in various parts of the world [33,36,37,39,41,45,46]. The nutritional benefits of QPM have been demonstrated numerous times in feeding experiments involving livestock [5,41] and children [37].…”

Section: Nutritional Quality and Impact Of Qpmmentioning

confidence: 99%

See 2 more Smart Citations

Breeding for Quality Protein Maize (QPM) Varieties: A Review

et al. 2017

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Abstract:The nutritional evaluation of quality protein maize (QPM) in feeding trials has proved its nutritional superiority over non-QPM varieties for human and livestock consumption. The present paper reviews some of the most recent achievements in development of QPM varieties using both conventional and molecular breeding under stressed and non-stressed environments. It is evident that numerous QPM varieties have been developed and released around the world over the past few decades. While the review points out some gaps in information or research efforts, challenges associated with adoption QPM varieties are highlighted and suggestions to overcome them are presented. The adoption of released varieties and challenges facing QPM production at the farmer level are also mentioned. Several breeding methods have been conventionally used to develop QPM varieties in stressed (drought, low soil nitrogen, resistance to grey leaf spot, Turcicum leaf blight, ear rot, and Striga) and non-stressed environments. At least three genetic loci have been found to be implicated in controlling the levels of a protein synthesis factor correlated with lysine. They have been mapped on chromosomes 2, 4, and 7. While the use of molecular approaches will improve the efficiency and speed of variety development, the cost implications might limit the use of these technologies in the developing world. More emphasis should be given to breeding QPM for tolerance to environmental stresses, such as low soil pH, heat, and combined heat and drought stress. The post-harvest attack of QPM grains should also be considered. The adoption of QPM genotypes by farmers has been found to be limited mainly due to the minimal collaboration between maize breeders, farmers, agricultural extension workers, and other relevant stakeholders, as well as the need for isolating QPM varieties from normal maize. Therefore, there is need to use participatory plant breeding (PPB) and/or participatory variety selection (PVS) to enhance and improve the adoption of QPM varieties.

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Section: Nutritional Quality and Impact Of Qpmmentioning

confidence: 99%

Section: Nutritional Quality and Impact Of Qpmmentioning

confidence: 99%

Section: Nutritional Quality and Impact Of Qpmmentioning

confidence: 99%

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Breeding for Quality Protein Maize (QPM) Varieties: A Review

et al. 2017

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“…The in vitro protein digestibility was comparable for NEM and CM, but was higher for NEB than for CB, which reveals that nutritionally enhanced crops can improve human nutrition if it translates into more nutrients absorbed and utilized by the body ). Using meta-analysis and community-based approach, Gunratna et al (2010) studied the nutritional impact of QPM, which revealed that consumption of QPM instead of conventional maize led to a 12% increase in the rate of growth in weight and a 9% increase in the rate of growth in height in infants and young children with mild-to-moderate undernutrition from populations, with maize as staple food. In another study on young children in the Ethiopian highlands, the inclusion of QPM in children's diet could reduce or prevent growth faltering and may in some cases support catch-up growth in weight (Akalu et al 2010).…”

Section: Efficacy Of Biofortified Crops On Human Healthmentioning

confidence: 99%

Nutritionally Enhanced Staple Food Crops

Dwivedi

Sahrawat

Kedar

et al. 2012

Plant Breeding Reviews

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“…There is compelling evidence that the consumption of such macronutrient and micronutrient biofortified cereals can alleviate malnutrition in developing countries. A meta-analysis showed that Quality Protein Maize (improve high lysine maize) consumption in place of conventional maize has substantially increased the rate of growth in weight and height of infants and young children with mild to moderate undernutrition (Gunaratna et al, 2011). Similarly, there are excellent calculated data that shows rice biofortified with provitamin A (Golden Rice) could more than half the disease burden of vitamin A deficiency in India (Stein et al, 2008).…”

Section: Biofortificationmentioning

confidence: 99%

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Taylor

Belton

Beta

et al. 2014

Journal of Cereal Science

137

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There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual healthpromoting properties of foods made from these grains is required. Biofortified (macro-and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries.Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing.Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.3

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A meta-analysis of community-based studies on quality protein maize

Cited by 106 publications

References 35 publications

Breeding for Quality Protein Maize (QPM) Varieties: A Review

Breeding for Quality Protein Maize (QPM) Varieties: A Review

Nutritionally Enhanced Staple Food Crops

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

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