Iron beans in Rwanda: Crop development and delivery experience

Mulambu, Joseph

doi:10.18697/ajfand.78.harvestplus10

Cited by 23 publications

(41 citation statements)

References 8 publications

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“…The average FW iron/zinc content of soaked and non-soaked beans for each group of varieties was used. The average intake of dry beans in Rwanda was 107 g for children and 198 g for adults, which is among the highest in the world [49]. For easy comparison throughout different preparation methods, we assume and compare here an intake of 50 g of dry beans (~half cup, one portion), equivalent to 100 g of cooked beans, and 125 g of refried beans (based on our data).…”

Section: Contribution Of Beans To the Estimated Average Requirement (mentioning

confidence: 99%

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

et al. 2020

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Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2–91.3%; for zinc 41.2–84.0%; and for phytic acid 49.9–85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.

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Section: Contribution Of Beans To the Estimated Average Requirement (mentioning

confidence: 99%

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

et al. 2020

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“…Therefore, developing Fe-rich varieties through breeding is quite easy. The HarvestPlus and International Center for Tropical Agriculture (CIAT) have released five varieties (NAROBEAN 1, NAROBEAN 2, NAROBEAN 3, NAROBEAN 4C, and NAROBEAN 5C) in Uganda, 10 varieties (CAB 2, RWR 2145, RWR 2245, MAC 42, MAC 44, RWV 1129, RWV 2887, RWV 3006, RWV 3316, and RWV 3317) in Rwanda, and six varieties (HM 21-7, RWR 2245, PAV 1438, Namulenga, Cod MLV 059, and Cuarentino) in the Democratic Republic of Congo ( 191 – 194 ) ( Table 3 ).…”

Section: Genomic Approaches For Enhancing Nutritional Quality In Majomentioning

confidence: 99%

Enhancing the Nutritional Quality of Major Food Crops Through Conventional and Genomics-Assisted Breeding

et al. 2020

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Nutritional stress is making over two billion world population malnourished. Either our commercially cultivated varieties of cereals, pulses, and oilseed crops are deficient in essential nutrients or the soils in which these crops grow are becoming devoid of minerals. Unfortunately, our major food crops are poor sources of micronutrients required for normal human growth. To overcome the problem of nutritional deficiency, greater emphasis should be laid on the identification of genes/quantitative trait loci (QTLs) pertaining to essential nutrients and their successful deployment in elite breeding lines through marker-assisted breeding. The manuscript deals with information on identified QTLs for protein content, vitamins, macronutrients, micro-nutrients, minerals, oil content, and essential amino acids in major food crops. These QTLs can be utilized in the development of nutrient-rich crop varieties. Genome editing technologies that can rapidly modify genomes in a precise way and will directly enrich the nutritional status of elite varieties could hold a bright future to address the challenge of malnutrition.

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“…In countries where legumes are staple food products, consumption of biofortified legumes with iron and other micronutrients, such as zinc, with sources of vitamin C can be a solution for micronutrient malnutrition. The fortification of bean varieties with iron is currently a common practice in several countries, such as Rwanda, Uganda, Democratic Republic of Congo and Brazil, in order to control women and childhood iron deficiencies [41].…”

Section: Micronutrientsmentioning

confidence: 99%

Two Sides of the Same Coin: The Impact of Grain Legumes on Human Health: Common Bean (Phaseolus vulgaris L.) as a Case Study

Mecha¹,

Figueira²,

Patto³

et al. 2019

Legume Seed Nutraceutical Research

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Data from Food and Agriculture Organization indicate the worrying scenario of severe food insecurity in the world and the contrasting high prevalence of obesity (13% of the world adult population) in both developing and developed countries. Sustainable agriculture systems with increased inclusion of grain legume species and the boosting of public awareness about legume importance on diet should be a priority issue to eradicate malnutrition and promote public health. However, grain legume production and consumption are in constant state of decline, especially in the European Union. Assigned as the "poor man's meat", "promoters of flatulence", or incorrectly classified as "starchy foods", grain legumes have a negative image in modern societies. In fact, legumes represent an important source of protein, fiber, vitamins (e.g. folate) and minerals (e.g. magnesium). Moreover, legumes are rich in bioactive compounds (e.g. phenolic compounds, protease and α-amylase inhibitors) acting as a "double-edged sword" in human health. They may impair nutrients availability exerting at the same time beneficial biological activities in lipid profile, inflammation, glycaemia and weight. The present chapter is focused on the advantages of a legume-rich diet for health promotion at a global scale, reviewing legume nutritional and bioactive compounds, with particular emphasis on common bean.

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Iron beans in Rwanda: Crop development and delivery experience

Cited by 23 publications

References 8 publications

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

Enhancing the Nutritional Quality of Major Food Crops Through Conventional and Genomics-Assisted Breeding

Two Sides of the Same Coin: The Impact of Grain Legumes on Human Health: Common Bean (Phaseolus vulgaris L.) as a Case Study

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