<i>In vivo</i> assessment of iron bioavailability from fortified pearl millet based weaning food

Sihag, Manvesh Kumar; Sharma, V.; Goyal, Ankit; Arora, Sumit; Kapila, Rajeev

doi:10.1002/jsfa.7651

Cited by 9 publications

(2 citation statements)

References 34 publications

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“…The sales volume is expected to nearly double in India from 334.4 ml in 2016 to 657.2 ml by 2021 and the market is likely to be worth over $1.6 billion by then (Anon 2017); suggesting a wide scope of omega-3 fortification in such product. Previous studies have demonstrated that fortification is one of the best approaches to combat macro and micronutrient deficiencies (Sihag et al 2016;Goyal et al 2016aGoyal et al , 2017. A very few studies are available on the fortification of flaxseed oil in ice cream and frozen desserts.…”

Section: Introductionmentioning

confidence: 99%

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

et al. 2018

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Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

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Section: Introductionmentioning

confidence: 99%

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

et al. 2018

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“…In many low‐ and middle‐income countries, contamination of complementary foods is one of the major factors that compromise the nutritional outcome of complementary feeding largely due to the occurrence of diarrheagenic foodborne diseases caused by nontyphoidal Salmonella and Escherichia coli among others (Scallan et al, 2015 ). As such, complementary feeding of children with safe food becomes a prerequisite for reducing diarrheagenic foodborne diseases and consequently attaining optimal growth among children (Sihag et al, 2015 ). Evidence in the literature shows that local production of safe complementary foods and their utilization necessitates that caregivers practice hygienic food behavior (Kunadu et al, 2016 ).…”

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confidence: 99%

Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda

Achiro

Okidi

Echodu

et al. 2023

Food Science & Nutrition

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The safety of homemade weaning foods in low‐ and middle‐income countries is of great concern as rural households have limited access to standardized commercial weaning foods. In the Acholi subregion of Uganda, complementary foods are locally produced. However, there is limited information on the Food safety knowledge (FSK), food safety attitude (FSA), and food hygiene practices (FHP) of the caregivers. This study examined food safety knowledge, attitude, and practices of the caregivers of children 6–23 months of age in Amuru and Nwoya districts, Northern Uganda, between March 2019 and June 2019. A cross‐sectional study was conducted involving 180 caregivers. Data were collected using semi‐structured questionnaires and focus group discussions and analyzed using descriptive statistics, multivariate binary logistic regression, and thematic content analysis. Caregivers had sufficient FSK (74.1%) and positive FSA (68.1%). However, only 17.6% of them adhered to FHP. Frequency of food safety training (p = .041) and households with children who suffered from foodborne illness (p = .001) significantly predicted FSK. Conversely, both FSK and FSA were significantly predicted by gender roles in decision‐making on household income (p = .006) and households with older children (p = .041). A significant positive correlation was observed between FSK and FSA (r = .406, p = .000). However, major barriers to adherence to FHP were inadequate sanitation facilities and caregiver's workload. The overall nontranslation of sufficient FSK and positive FSA into proper FHP calls for future intervention to harness the sociodemographic factors that influence FSK and FSA and address the barriers to FHP among caregivers.

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Achieving nutritional security in India through iron and zinc biofortification in pearl millet (Pennisetum glaucum (L.) R. Br.)

Singhal

Satyavathi²,

Singh

et al. 2022

Physiol Mol Biol Plants

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In vivo assessment of iron bioavailability from fortified pearl millet based weaning food

Abstract: Overall, bioavailability of electrolytic iron could be improved by supplementation of vitamin A, and this mixture can be considered as a useful fortificant for pearl millet based complementary foods fortification designed to prevent iron deficiency. © 2016 Society of Chemical Industry.

Cited by 9 publications

References 34 publications

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda

Achieving nutritional security in India through iron and zinc biofortification in pearl millet (Pennisetum glaucum (L.) R. Br.)

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