Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Gabaza, Molly; Muchuweti, Maud; Vandamme, Peter

doi:10.1080/87559129.2016.1196491

Cited by 29 publications

(13 citation statements)

References 150 publications

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“…IP 6 is found complexed to divalent elements such as magnesium, calcium, iron and zinc in planta in various proportions (Gabaza, Muchuweti, Vandamme, & Raes, 2017;Skoglund, Carlsson, & Sandberg, 2009). The complex is named phytin, and its mineral composition vary with plant origin (Sandberg & Scheers, 2016).…”

Section: Phytic Acid In Legume Seedsmentioning

confidence: 99%

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Zhang

Stockmann

et al. 2020

Critical Reviews in Food Science and Nutrition

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Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations.The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.

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Section: Phytic Acid In Legume Seedsmentioning

confidence: 99%

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Zhang

Stockmann

et al. 2020

Critical Reviews in Food Science and Nutrition

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“…Additionally, maize is utilized in several common preparations including bread, beverages, and porridges known such as ogi (Nigeria/West Africa), kenkey (Ghana), uji (Kenya), togwa (Tanzania), amahewu (South Africa), and mawé (Benin) [13]. These spontaneously fermented products are dietary staples for adults and children alike [14]. Most of these fermentations are spontaneous and rely on native lactic acid bacteria, sometimes accompanied by yeast fermentation [14].…”

Section: Introductionmentioning

confidence: 99%

“…These spontaneously fermented products are dietary staples for adults and children alike [14]. Most of these fermentations are spontaneous and rely on native lactic acid bacteria, sometimes accompanied by yeast fermentation [14]. The fermentation process can improve nutrient quality, and density, and increase the bioavailability of certain nutrients in foods [15,16].…”

Section: Introductionmentioning

confidence: 99%

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

et al. 2019

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Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention.

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“…Even if vegetable and fruit consumption in Africa remains low or depends on their seasonality, AIVs contribute a lot to nutritional intake and income generation [ 28 , 40 ]. For instance, cowpea is rich in both β -carotene and iron, its production in Africa was estimated at around 6.7 metric tons in 2016, and many researches are ongoing to extend its shelf life and increase its overall acceptability [ 11 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa

Irakoze

Wafula²,

Owaga

2021

International Journal of Food Science

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Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering, immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and income. These benefits have a positive impact on the implementation of the second sustainable development goals and African Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in combating maternal and child malnutrition in Sub-Sahara Africa.

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Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Cited by 29 publications

References 150 publications

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa

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