Biofortification of common bean as a complementary approach to addressing zinc deficiency in South Africans

Moloto, R.M.; Moremi, Lesiba Harry; Soundy, Puffy; Maseko, S.T.

doi:10.1080/09064710.2018.1454507

Cited by 15 publications

(16 citation statements)

References 60 publications

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“…This study formulated homemade CFs, BPB and PB from common bean (Obwelu) and pumpkin (Sweet cream). These ingredients were chosen because common bean is rich in iron and zinc [24][25][26][27] and pumpkin is rich in PVAC [20][21][22]. Moreover, these ingredients are cultivated in the study area and available in the local markets [18,19].…”

Section: Ingredients For Preparation Of the Complementary Foodsmentioning

confidence: 99%

“…When pumpkin is consumed by humans, the PVACs are bioconverted into retinol, measured as retinol activity equivalents (RAE), a form of vitamin A used by the human body [23]. Furthermore, common bean is rich in iron and zinc [24][25][26][27]. Cooked pumpkin has over 100% PVAC retention [28,29], whilst common bean has over 90% retention for either iron or zinc retention [24,25].…”

Section: Introductionmentioning

confidence: 99%

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Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

2020

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Ugandan children are vulnerable to vitamin A deficiency (VAD), iron deficiency (ID) and zinc deficiency (ZnD) because they are fed on complementary foods (CFs) low in vitamin A, iron and zinc. This study developed a novel provitamin A carotenoid (PVAC), iron and zinc rich common bean pumpkin blend (BPB) complementary food (CF) from locally available pumpkin and common bean in Uganda and aimed to determine its acceptance, compared to a control pumpkin blend (PB). Seventy caregivers participated in the study. The sensory attributes (taste, colour, aroma, texture and general acceptability) of BPB and PB were rated using a five-point facial hedonic scale (1 = very bad, 2 = bad, 3 = neutral, 4 = good, 5 = very good). Focus group discussions (FGDs) were conducted to assess the perceptions of caregivers about the BPB. The chi square test was used to detect the proportion difference for each sensory attribute between BPB and PB, whilst FGD data were analysed by thematic analysis. A proportion of 64% to 96% of the caregivers rated both BPB and PB as acceptable (good to very good) for all the sensory attributes. There was no significant difference in caregiver acceptability for all attributes between BPB and PB (p > 0.05). Caregivers had positive perceptions about the taste, texture, aroma and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. In conclusion, BPB was acceptable to caregivers, and they were interested to know how to prepare and use it as a CF.

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Section: Ingredients For Preparation Of the Complementary Foodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

2020

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“…In Southern Africa, agronomic biofortification with soil Zn fertilizer can increase grain Zn concentration in maize (Manzeke, 2013; Manzeke et al., 2014) and cowpea ( Vigna unguiculata L.; Manzeke et al., 2017). These crops are typically grown in smallholder communities in Zimbabwe on soils of low Zn status, and may contribute to addressing Zn deficiency within the region, if Zn fertilizers are added (Manzeke et al., 2012, 2014, 2019; Moloto, Moremi, Soundy, & Maseko, 2018). While the Zimbabwe Government recently launched the National Food Fortification Program, which regulates mandatory fortification of staple foods with essential micronutrients (WHO, 2015), fortified foods remain unaffordable to the marginalized rural communities.…”

Section: Introductionmentioning

confidence: 99%

Nitrogen effect on zinc biofortification of maize and cowpea in Zimbabwean smallholder farms

et al. 2020

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Agronomic biofortification of crops with zinc (Zn) can be enhanced under increased nitrogen (N) supply. Here, the effects of N fertilizer on grain Zn concentration of maize (Zea mays L.) and cowpea (Vigna unguiculata L.) were determined at two contrasting sites in Zimbabwe over two seasons. All treatments received soil and foliar zinc-sulphate fertilizer. Seven N treatments, with three N rates (0, 45, and 90 kg ha −1 for maize; 0, 15, and 30 kg ha −1 for cowpea), two N forms (mineral and organic), and combinations thereof were used for each crop in a randomized complete block design (n = 4). Maize grain Zn concentrations increased from 27.2 to 39.3 mg kg −1 across sites. At 45 kg N ha −1 , mineral N fertilizer increased maize grain Zn concentration more than organic N from cattle manure or a combination of mineral and organic N fertilizers. At 90 kg N ha −1 , the three N fertilizer application strategies had similar effects on maize grain Zn concentration. Co-application of N and Zn fertilizer was more effective at increasing Zn concentration in maize grain than Zn fertilizer alone. Increases in cowpea grain Zn concentration were less consistent, although grain Zn concentration increased from 39.8 to 52.7 mg kg −1 under optimal co-applications of N and Zn. Future cost/benefit analyses of agronomic biofortification need to include information on benefits of agro-fortified grain, complex farmer management decisions (including cost and access to both N and Zn fertilizers), as well as understanding of the spatial and site-specific variation in fertilizer responses.Abbreviations: CRM, certified reference material; NR, natural regions; SSA, sub-Saharan Africa.This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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“…Common bean pumpkin blend was superior in iron and zinc compared to PB because of the common bean mixed with pumpkin to form BPB (see table 2). This is plausible because common bean is a rich source of iron and zinc [22][23][24][25].…”

Section: Discussionmentioning

confidence: 99%

“…These ingredients were chosen because common bean is rich in iron and zinc [22][23][24][25], and pumpkin is rich in PVACs [26][27][28]. Moreover, these ingredients are cultivated in rural Uganda and available in the local markets [20,21].…”

Section: Introductionmentioning

confidence: 99%

Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: A randomised control trial

Buzigi

Pillay

Siwela

2020

Preprint

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Background Ugandan children are fed homemade complementary foods (CFs) which are usually deficient in vitamin A, iron and zinc. Novel homemade CFs rich in vitamin A, iron and zinc need to be developed, and assessed for their acceptability among target children. Objective Homemade provitamin A carotenoids (PVACs), iron and zinc-rich complementary food (CF), common bean pumpkin blend (BPB) formulated from pumpkin (Sweet cream) and common bean (Obwelu) and PVAC-rich pumpkin blend (PB) from Sweet cream were prepared by expert peer mothers. This study compared child acceptability of BPB and PB (control). Methods The crossover acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100 g of BPB (n=35) or 100 g of PB (n=35) on day one. After a washout period of one day, children crossed over to receive either BPB (n=35) or PB (n=35). The amount of CF consumed, duration of consumption, and micronutrient intake were assessed. The CF was acceptable if children consumed ≥ 50 g (50%) of served food (100 g). A paired t-test was used to determine the mean differences within participants between BPB and PB. The level of statistical significant difference was set at a probability value of 5% (p= 0.05). Results The mean consumption of BPB and PB was 53.9 g and 54.4 g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 minutes, respectively. There was no significant difference in the amounts consumed, and duration of consumption in BPB and PB (p >0.05). The mean intake of vitamin A was significantly higher (p <0.00001) in PB (152.5 µgRAE) compared to BPB (100.9 µgRAE). The mean iron intake was significantly higher in BPB (1.1mg) (p <0.00001) compared to PB (0.3mg). Furthermore, zinc intake was significantly higher (p <0.00001) in BPB (0.58mg) compared to PB (0.13 mg). Conclusion A homemade complementary food, BPB, made from locally available common bean and pumpkin is rich in PVACs, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda.

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Biofortification of common bean as a complementary approach to addressing zinc deficiency in South Africans

Cited by 15 publications

References 60 publications

Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

Nitrogen effect on zinc biofortification of maize and cowpea in Zimbabwean smallholder farms

Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: A randomised control trial

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