Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase

PO, Akomo; Egli, Ines

doi:10.4172/2157-7110.1000556

Cited by 6 publications

(6 citation statements)

References 24 publications

(34 reference statements)

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“…This phytate formed indigestible and insoluble complexes that inhibit minerals' bioavailability. The use of added or intrinsic phytase enzyme to reduce phytic acid and the use of iron in a chelated form such as sodium iron ethylenediaminetetraacetate (EDTA) reduce the impeding effect of phytic acid [74]. Mineral bioavailability can be estimated by phytate and mineral molar ratio in improving iron absorption in legume and cereal-based foods [74].…”

Section: Comparisons Of Anti-nutritional Factors In Rutf Made From Di...mentioning

confidence: 99%

Severe Acute Malnutrition: The Potential of Non-Peanut, Non-Milk Ready-to-Use Therapeutic Foods

Akinmoladun,

Bamidele,

Jideani

et al. 2023

Curr Nutr Rep

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Purpose of Review This review provides information on the prospect and effectiveness of ready-to-use therapeutic foods (RUTFs) produced locally without the addition of milk and peanut. Recent Findings The foods used in fighting malnutrition in the past decades contributed little to the success of the alleviation program due to their non-effectiveness. Hence, RUTFs are introduced to fight malnutrition. The peanut allergies, the high cost of milk, and the high production cost of peanut RUTF have made its distribution, treatment spread, and accessibility very slow, especially in areas where it is highly needed. There is a need, therefore, for a low-cost RUTF that is acceptable and effective in treating severe acute malnutrition among under-5 children. Summary This review shows both the success and failure of reported studies on the use of non-peanut and non-milk RUTF, including their cost of production as compared to the standard milk and peanut-based RUTF. It was hypothesised that replacing the milk ingredient component with legumes like soybeans can reduce the cost of production of RUTFs while also delivering an effective product in managing and treating severe acute malnutrition (SAM). Consumers generally accept them better because of their familiarity with the raw materials.

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Section: Comparisons Of Anti-nutritional Factors In Rutf Made From Di...mentioning

confidence: 99%

Severe Acute Malnutrition: The Potential of Non-Peanut, Non-Milk Ready-to-Use Therapeutic Foods

Akinmoladun,

Bamidele,

Jideani

et al. 2023

Curr Nutr Rep

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“…Since cereals and legumes are widely used in the preparation of complementary foods, it may be difficult for children to achieve nutritional adequacy due to dietary factors [92]. Insufficient dietary variety and reliance on plant-based cereals in terms of nutrient content and bioavailability in children, complementary foods are some of the main factors that restrict the consistency of a complementary diet [93,94].…”

Section: The Role Of Low Cost Complementary Foods To Alleviate Malnutmentioning

confidence: 99%

General Overview of Malnutrition under five children in low income countries and solution to mitigate

Chuwa

Dhiman

Kathuria

2020

CJAST

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Malnutrition is a broad concept that includes both under- and over-nutrition. It is the most serious public health problem and the leading cause of child mortality. About a third of children in developing countries are either underweight or stunted. Micronutrient shortages affect more than 30 percent of the world's rising population. Under nutrition, there is a mechanism whose results are routinely spread not only in later lifestyles, but also into future generations. It is a severe problem that affects children under the age of five in developing countries, resulting in stunted growth, muscle weakness, and underweight. Vitamin and mineral deficiencies are still common, and they frequently occur in conjunction with a general lack of nutrients. Malnourished children are at risk of developing marasmus, kwashiorkor, anaemia, rickets, and blindness. Malnourished children have a higher risk of dying from diarrhoea, malaria, or pneumonia than children with perfect nutritional status. Effective malnutrition prevention and treatment, including the use of low-cost food available in communities, is urgently needed. These meals contain sufficient nutrients, such as protein, carbohydrates, fat, vitamins and minerals, to combat malnutrition in infants and children in developing countries. The focus of this review article is on promoting low-cost, locally available ingredients in groups to alleviate malnutrition in toddlers and children in low-income countries.

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“…On the other hand, and also due to poor socio‐economic conditions, resource‐constrained households in the subcontinent, majority of which are concentrated in rural areas, hardly access animal source foods such as meat and meat products, and poultry and poultry products (Boukary et al., 2016). This is notwithstanding the fact that animal‐based foods are a good source of essential micronutrients with high degree of bioavailability (Akomo et al., 2016). These situations indicate the importance of vegetables, which are easily cultivated and take a short time to mature (Rybak et al., 2018), to household nutrition and micronutrient intake in particular, among poor rural communities in the subcontinent.…”

Section: Introductionmentioning

confidence: 99%

“…Vegetables contain substantial quantities of micronutrients such as vitamin A, iron, calcium, zinc, magnesium, and phosphorus, and when consumed in adequate amounts as recommended by WHO (2003), can contribute effectively to prevention and alleviation of micronutrient‐associated medical conditions such as night blindness, iron deficiency disorders, osteoporosis (weak bones), and weak teeth (Akomo et al., 2016). Other than micronutrients, vegetables are also a good source of fiber and a variety of non‐nutrient phytochemicals (such as phenols, phytates, saponins, oxalates, and tannins), when consumed in small quantities, are believed to confer health benefits including anti‐inflammatory, antioxidant, anticancer, lipid lowering, and blood pressure regulation actions (Lin et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients

Bighaghire

Okidi

Muggaga

et al. 2021

Food Science & Nutrition

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The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas—Vigna unguicullata, okra/lady fingers—Abelmoschus esculentus, Malakwang—Hibscus cannabinus, and eggplants—Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%–82% (p ≤ .05). The contents of antinutritional factors reduced by 1%–80% while in vitro bioavailability of iron and zinc increased by 21%–296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%–60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention.

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Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase

Cited by 6 publications

References 24 publications

Severe Acute Malnutrition: The Potential of Non-Peanut, Non-Milk Ready-to-Use Therapeutic Foods

Severe Acute Malnutrition: The Potential of Non-Peanut, Non-Milk Ready-to-Use Therapeutic Foods

General Overview of Malnutrition under five children in low income countries and solution to mitigate

Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients

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