Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Gabaza, Molly; Shumoy, Habtu; Muchuweti, Maud; Vandamme, Peter

doi:10.1016/j.foodres.2017.10.047

Cited by 32 publications

(24 citation statements)

References 37 publications

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“…Also, it was observed that the unit operations (Milling to form a slurry) and the duration (Steeping for 48 h) in Figure 1 aided phytate content reduction (91). This reduction is in accordance with the observations (21,49,(92)(93)(94).…”

Section: Phytate Content In Ogi Powdersupporting

confidence: 85%

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

et al. 2021

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Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content.

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Section: Phytate Content In Ogi Powdersupporting

confidence: 85%

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

et al. 2021

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“…In the case of fermented amaranth flour, the increase in mineral accessibility (1.7–2.5‐fold) was somehow similar to phytate reduction (1.8‐fold) and slightly higher than the reduction of the phytate : mineral molar ratios (1.5–1.8‐fold). The discrepancies between the accessibility results and estimated bioavailability can be explained by the presence of other mineral inhibitors, such as phenolic compounds, in these grains. Quinoa and canihua are reported to have higher phenolic compound content; the high content might explain the differences in iron accessibility in regards to estimated mineral bioavailability in these flours.…”

Section: Discussionmentioning

confidence: 96%

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

et al. 2019

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BACKGROUND Pseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS Higher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg−1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6‐fold) and phytate : mineral molar ratios were reduced (1.5–4.2‐fold) in agreement with phytate degradation (1.8–4.2‐fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Wheat variety, growing conditions, and location are all factors that may cause differences in the bioavailability of Zn (Gabaza et al, 2018). The wheat growing area in the Kurdistan Region amounts to about 570,000 ha; approximately 500,000 t is harvested every year and wheat production is mostly rainfed (Mazid, 2015).…”

Section: Introductionmentioning

confidence: 99%

Bioavailability of Zinc in Bread Wheat Grown in the Calcareous Soils of the Kurdistan Region of IRAQ

Rasheed

Young

Bailey

2021

Preprint

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A survey of wheat grain from 120 fields in Sulaimanyah province, Kurdistan region, Iraq was undertaken in 2017. We evaluated the concentrations of phosphorus (P), Zn and phytic acid (PA) and the estimated Zn bioavailability in wheat grain grown in the calcareous soils of the region. Concentrations of P in wheat grain were higher than the recommended value of 3570 mg kg− 1; PA was within the range of other countries but Zn concentration in 88% of wheat grain samples fell below the value recommended for human nutrition of 41.6 mg kg− 1. Bioavailable Zn intake (mg d− 1) was estimated assuming bread consumption of 300 g day− 1 in the region. Considering PA and Zn intake suggested only 21.5 ± 2.9% of whole grain flour Zn was bioavailable. Thus the effective Zn intakes from whole wheat was only 1.25–2.05 mg d− 1 for the local population. Typical dietary Zn was below recommended levels (11 mg d− 1), due to low soil Zn uptake by wheat and the large concentrations of PA in wheat grains, probably from over-use of phosphate fertilizer.

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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Cited by 32 publications

References 37 publications

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

Bioavailability of Zinc in Bread Wheat Grown in the Calcareous Soils of the Kurdistan Region of IRAQ

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