Biofortification of dry beans as a complementary approach to addressing vitamin and micronutrient deficiency in South Africa

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

doi:10.1016/j.sajb.2018.02.173

Cited by 2 publications

(7 citation statements)

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“…The dry bean, also referred to as the common bean ( Phaseolus vulgaris L), is a yearly leguminous crop. The dry bean is suitable for biofortification with iron [ 79 , 80 ]. HarvestPlus has suggested the dry bean as one of the potential vehicles for Zn and iron biofortification [ 81 ].…”

Section: Crop Biofortification As a Strategymentioning

confidence: 99%

“…Following the release of the NUA dry beans, they were assessed under diverse field conditions in several geographic areas, which included Latin America, and eastern and southern Africa, forming part of the HarvestPlus and Agrosalud programmes [ 83 ]. Beans of NUA35 and NUA56 contain significantly higher concentrations of Zn than commercial cultivars commonly cultivated in Uganda, Rwanda, Colombia, Bolivia, Costa Rica and Guatemala, particularly when assessed under varying climates, altitudes and soil types [ 80 ]. The NUA dry bean genotypes have been assessed for disease and drought tolerance at the ARC Cedara and Makhathini Research Stations in South Africa [ 81 ].…”

Section: Crop Biofortification As a Strategymentioning

confidence: 99%

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Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability

Siwela

Pillay

Govender

et al. 2020

Foods

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In many poorer parts of the world, biofortification is a strategy that increases the concentration of target nutrients in staple food crops, mainly by genetic manipulation, to alleviate prevalent nutrient deficiencies. We reviewed the (i) prevalence of vitamin A, iron (Fe) and zinc (Zn) deficiencies; (ii) availability of vitamin A, iron and Zn biofortified crops, and their acceptability in South Africa. The incidence of vitamin A and iron deficiency among children below five years old is 43.6% and 11%, respectively, while the risk of Zn deficiency is 45.3% among children aged 1 to 9 years. Despite several strategies being implemented to address the problem, including supplementation and commercial fortification, the prevalence of micronutrient deficiencies is still high. Biofortification has resulted in the large-scale availability of βcarotene-rich orange-fleshed sweet potatoes (OFSP), while provitamin A biofortified maize and Zn and/or iron biofortified common beans are at development stages. Agronomic biofortification is being investigated to enhance yields and concentrations of target nutrients in crops grown in agriculturally marginal environments. The consumer acceptability of OFSP and provitamin A biofortified maize were higher among children compared to adults. Accelerating the development of other biofortified staple crops to increase their availability, especially to the target population groups, is essential. Nutrition education should be integrated with community health programmes to improve the consumption of the biofortified crops, coupled with further research to develop suitable recipes/formulations for biofortified foods.

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Section: Crop Biofortification As a Strategymentioning

confidence: 99%

Section: Crop Biofortification As a Strategymentioning

confidence: 99%

Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability

Siwela

Pillay

Govender

et al. 2020

Foods

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“…BPB 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 (Carvalho et al, 2012;Ferreira et al, 2014;Haas et al, 2016;Moloto et al, 2018). Besides, PB was superior in vitamin A because 100% of BP was prepared from pumpkin, a rich source of PVAC (Azevedo-Meleiro and Rodriguez-Amaya, 2007;Azizah et al, 2009;Koh and Loh, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…The former was formulated from cooked common bean (Obwelu) and pumpkin (Sweet cream), whilst the latter (control CF) from pumpkin, Sweet cream. These ingredients were chosen because common bean is rich in iron and zinc (Carvalho et al, 2012;Ferreira et al, 2014;Haas et al, 2016;Moloto et al, 2018), and pumpkin is rich in PVAC (Azevedo-Meleiro and Rodriguez-Amaya, 2007;Azizah et al, 2009;Koh and Loh, 2018). Moreover, these ingredients are cultivated in the study area and available in the local markets (Kiwuka et al, 2012;Nakazibwe et al, 2019).…”

Section: Ingredients For Preparation Of the Complementary Foods Used mentioning

confidence: 99%

“…Therefore, this study selected common bean, Obwelu and pumpkin, Sweet cream, locally cultivated in rural Uganda (Kiwuka et al, 2012;Nakazibwe et al, 2019), for use in the home preparation of a novel PVAC, iron and zinc rich complementary food (CF), common bean pumpkin blend (BPB). The former was selected because common bean is a rich source of iron and zinc (Carvalho et al, 2012;Ferreira et al, 2014;Haas et al, 2016;Moloto et al, 2018), whilst the latter is a rich source of provitamin A carotenoids (PVACs) (Azevedo-Meleiro and Rodriguez-Amaya, 2007;Azizah et al, 2009;Koh and Loh, 2018). PVACs, are an inactive form of vitamin A predominantly found in plant food sources (Codjia, 2001).…”

Section: Introductionmentioning

confidence: 99%

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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 Homemade complementary foods (CFs) fed to children in Uganda are usually devoid of 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 carotenoid (PVAC), 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 cross-over acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100g of BPB (n=35) or 100g 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. CF was acceptable if children consumed ≥ 50g (50%) of served food (100g). A paired t-test was used to determine the mean differences within participants between BPB and PB. Results The mean consumption of BPB and PB was 53.9g and 54.4g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 minutes, respectively. There was no significant difference in 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 BP (0.3mg). Furthermore, zinc intake was significantly higher (P<0.00001) in BPB (0.58mg) compared to BP (0.13mg). Conclusion A homemade CF, BPB, made from locally available common bean and pumpkin is rich in PVAC, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda.

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Biofortification of dry beans as a complementary approach to addressing vitamin and micronutrient deficiency in South Africa

Cited by 2 publications

References 0 publications

Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability

Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability

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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