Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods

Christides, Tatiana; Amagloh, Francis Kweku; Coad, Jane

doi:10.3390/foods4030463

Cited by 21 publications

(19 citation statements)

References 42 publications

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“…In addition, it is a major source of energy for infant growth. Although iron in millet is less available, the addition of cowpea leaves and carrots and processing methods was suggested ways of improving the iron bioavailability (Christides, Amagloh, & Coad, ). Pumpkin seeds are rich in zinc with 7.5%–14% bioavailability of the zinc requirements (Glew et al., ), which is essential for child development, while carrots are rich in β‐carotene (Singh, Kawatra, & Sehgal, ), which is essential for immune development in infants aged 6–59 months.…”

Section: Methodsmentioning

confidence: 99%

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Tumwine

Atukwase

Tumuhimbise

et al. 2018

Food Science & Nutrition

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The aim of this study was to develop a nutrient‐enhanced millet‐based composite flour incorporating skimmed milk powder and vegetables for children aged 6–59 months. Two processing methods were tested to optimize nutrient content and quality of millet‐based composite flour, namely germination for 0, 24 and 48 hr and roasting at 80, 100, and 140°C. The amount of ingredients in the formulation was determined using Nutri‐survey software. Germinating millet grains for 48 hr at room temperature significantly (p < 0.05) increased protein content (9.3%–10.6%), protein digestibility (22.3%–65.5%), and total sugars (2.2%–5.5%), while phytate content (3.9–3.7 mg/g) decreased significantly (p < 0.05). Roasting millet grains at 140°C significantly (p < 0.05) increased the protein digestibility (22.3%–60.1%) and reduced protein (9.3%–7.8%), phytate (3.9–3.6 mg/g), and total sugar content (2.2%–1.9%). Germinating millet grains at room temperature for 48 hr resulted in millet flour with the best nutritional quality and was adopted for the production of millet‐based composite flour. Addition of vegetables and skimmed milk powder to germinated millet flour significantly (p < 0.05) increased the macro‐ and micronutrient contents and the functional properties of millet‐based composite flour. The study demonstrated that the use of skimmed milk powder and vegetables greatly improves the protein quality and micronutrient profile of millet‐based complementary foods. The product has the potential to make a significant contribution to the improvement of nutrition of children in developing countries.

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Section: Methodsmentioning

confidence: 99%

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Tumwine

Atukwase

Tumuhimbise

et al. 2018

Food Science & Nutrition

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“…Tannins are complex plant metabolites that form part of polyphenols with considerably good medicinal properties. Tannins can, however, be regarded as antinutrients that bind essential minerals such as iron and significantly reduce their availability and hence the need to minimize them in most foods intended for mineral supplementation [20,52,58].…”

Section: Variations In Tannins and Soluble Oxalatesmentioning

confidence: 99%

Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties

Abong

Muzhingi

Okoth

et al. 2020

International Journal of Food Science

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is study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (푃 < 0.05) among the sweet potato varieties regardless of the plant part, leaves having significantly (푃 < 0.05) higher levels than in the roots. Total flavonoids and phenolic compounds differed significantly (푃 < 0.05) among varieties, higher values were found in leaves than in roots. Flavonoid contents in roots ranged from below detectable limits (Whitesp) to 25.8 mg CE/100 g (SPK031), while in leaves it ranged from 4097 to 7316 mg CE/100 g in SPK4 and Kenspot 5, respectively. Phenolic content was below detectable limits in the roots of whitesp but it was in substantial amounts in orange fleshed varieties. e β-carotene content was significantly (푃 < 0.05) higher in leaves (16.43-34.47 mg/100 g dry weight) than in roots (not detected-11.1 mg/100 g dry weight). Total and phytic phosphorus were directly correlated with phytate contents in leaves and the roots. Tannins and soluble oxalates varied significantly (푃 < 0.05) with variety and plant part being higher in leaves. e current information is important for ration formulations and dietary recommendations utilizing sweet potato leaves and roots. Future studies on effects of processing methods on these phytochemicals are recommended.

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“…Cabe ressaltar que a biodisponibilidade destes minerais não foi avaliada neste estudo e esta pode ser alterada por diversas variáveis, como alimento ingerido concomitante, teor de polifenóis da batata-doce e teor de vitamina C ou outras vitaminas, que podem aumentar a biodisponibilidade dos minerais analisados (CHRISTIDES et al, 2015).…”

Section: Resultsunclassified

Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco

Vizzotto

Pereira

Castro

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco Mineral composition of sweet potato genotypes with coloured pulps and their consumption adequacy for risk groups ResumoEste estudo objetivou quantificar minerais presentes em genótipos de batata-doce de polpa colorida, selecionados e cultivados pela Embrapa (Empresa Brasileira de Pesquisa Agropecuária), no sul do Rio Grande do Sul, bem como verificar o percentual de adequação de consumo em grupos de risco nutricional. Genótipos de batata-doce cultivados no Banco Ativo de Germoplasma -polpa branca (Rubissol, ILS 12, ILS 10, ILS 24); polpa creme (Cuia, ILS 03, ILS 44); polpa amarela/laranja (Amélia e Beauregard); polpa roxa (ILS 56, ILS 16 e ILS 71) -foram analisados em triplicata. Os minerais foram quantificados por espectrometria de absorção atômica e os resultados foram expressos em miligrama do mineral correspondente a 100 g -1 de amostra úmida. Cálculos dos percentuais de adequação da ingestão diária recomendada de cada genótipo para grupos de risco (crianças entre 4 e 8 anos e gestantes entre 19 e 30 anos), com base no consumo de uma porção média de 200 g diários, foram realizados. As batatas-doces apresentaram grande variação na quantidade de minerais entre os genótipos e o potássio foi o mais abundante em todos estes, com destaque para os genótipos ILS 44, ILS 56 e ILS 71. Os genótipos de coloração roxa se sobressaíram na quantidade de potássio e os de coloração creme, na quantidade de fósforo. O consumo de uma porção média de 200 g de qualquer uma das batatas-doces forneceria 28% da necessidade de magnésio a crianças de 4 a 8 anos, e em torno de 20% das necessidades diárias de magnésio e 10% de potássio para gestantes. Palavras-chave: Ipomoea batatas (L.) Lam.; Nutrientes; Minerais; Dietética. AbstractThe objective of this work was to quantify the minerals present in coloured pulp sweet potato genotypes, selected and cultivated by Embrapa (Empresa Brasileira de Pesquisa Agropecuária), in the southern region of Rio Grande do Sul, Brazil, as well as checking their percentage adequacy for consumption by groups at nutritional risk. The following sweet potato genotypes grown in the Active Germplasm Bank were analysed in triplicate: white pulp (Rubissol, ILS 12, ILS 10 and ILS 24); cream pulp (Cuia, ILS 03 and ILS 44); yellow/orange pulp (Amélia and Beauregard); and purple pulp (ILS 56, ILS 16 and ILS 71). The minerals were quantified by atomic absorption spectrometry and expressed as mg of the corresponding mineral per 100 g -1 of fresh weight. The percentages of adequacy of the recommended daily intake of each genotype for risk groups (children between 4 and 8 years old and pregnant women between 19 and 30 years old) based on the consumption of an average portion of 200 ...

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Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods

Cited by 21 publications

References 42 publications

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties

Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco

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