Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men

Muzhingi, Tawanda; Gadaga, T.H.; Siwela, Andrew H.; Grusak, Michael A.; Russell, Robert M.; Tang, Guangwen

doi:10.3945/ajcn.110.006486

Cited by 90 publications

(44 citation statements)

References 36 publications

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“…These results are in line with results obtained in Zimbagwe where 412 µg of vitamin A activity was found when 330 g of a meal made up of maize pulp containing 300 g of yellow maize, 20 g of butter and a capsule of 0.5 g of maize oil [11].…”

Section: Discussionsupporting

confidence: 92%

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A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

Wilfred¹,

Aba²,

Edith³

et al. 2018

FNS

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Vitamin A deficiency (VAD) is a widespread public health problem in developing nations affecting greatly pregnant and lactating women. To alleviate the deficiency, many strategies were set up by the Cameroonian authorities. However, the level of VAD is still very high, thus the option of supplementation of foods remains a very important option. The aim of this study was to evaluate the impact of a food supplementation with komba, a Cameroonian traditional yellow maize cake, on vitamin A status of lactating mothers in Ngaoundere town. To achieve this, 40 lactating mothers were recruited in four health facilities of the Ngaoundere town. They were dewormed and subdivided in two groups of 20 subjects each and fed for two months. The test group received 200 g of yellow maize cake while the control group received 200 g of white maize. 24-hour dietary recall was used to assess their food intake during the study period. Blood sample were collected at the beginning and the end of the study and the serum retinol determined. Results show that before the supplementation, 45% of the women had inadequate level of serum retinol in each group. At the end of the 2 months of supplementation, 30% of the control group remained inadequate, while the totality of all the women in the test group had adequate serum retinol levels (≥1.05 µmol/l). That means an improvement of the vitamin A status in the test group. Results also show a significant (p < 0.05) increase of 36.3% of serum retinol in the test group against 3.8% in the control group. The women of the test group had more chances to see their serum retinol increasing compared to the control group. Consumption of yellow maize cake therefore improves the vitamin A status of lactating mothers. The population can therefore change their habits to consume yellow maize instead of the white maize variety popularly consumed.

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Section: Discussionsupporting

confidence: 92%

“…Yellow maize has been shown to be rich in beta carotenes, a primary precursor of vitamin A [11]. This food crop has been found to have a high potential to maintain the hepatic reserves of retinol in animals [12] [13].…”

Section: Introductionmentioning

confidence: 99%

A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

Wilfred¹,

Aba²,

Edith³

et al. 2018

FNS

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show abstract

“…4,6 Furthermore, favorable bioconversion factors, which were more efficient than the Institute of Medicine (IOM) values of 12 μg βC equivalents to 1 μg retinol, 7 were measured from single test meals made with biofortified maize in US women 8 and Zimbabwean men. 9 …”

Section: Introductionmentioning

confidence: 99%

Maize Genotype and Food Matrix Affect the Provitamin A Carotenoid Bioefficacy from Staple and Carrot-Fortified Feeds in Mongolian Gerbils (Meriones unguiculatus)

Schmaelzle

Gannon

Crawford

et al. 2013

J. Agric. Food Chem.

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Biofortification to increase provitamin A carotenoids is an agronomic approach to alleviate vitamin A deficiency. Two studies compared biofortified foods using in vitro and in vivo methods. Study 1 screened maize genotypes (n = 44) using in vitro analysis, which demonstrated decreasing micellarization with increasing provitamin A. Thereafter, seven 50% biofortified maize feeds that hypothesized a one-to-one equivalency between β-cryptoxanthin and β-carotene were fed to Mongolian gerbils. Total liver retinol differed among the maize groups (P = 0.0043). Study 2 assessed provitamin A bioefficacy from 0.5% high-carotene carrots added to 60% staple-food feeds, followed by in vitro screening. Liver retinol was highest in the potato and banana groups, maize group retinol did not differ from baseline, and all treatments differed from control (P < 0.0001). In conclusion, β-cryptoxanthin and β-carotene have similar bioefficacy; meal matrix effects influence provitamin A absorption from carrot; and in vitro micellarization does not predict bioefficacy.

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“…Burkhardt and Böhm (2007) concluded that the soaking of durum wheat increases the solvent extractability of carotenoids about 2-5 times. A previous report indicated that cooking had no effect on the carotenoid content of a maize porridge (Muzhingi et al 2011), but another indicated a reduction from 10.49 μg/g in kernel to 7.89 μg/g in wet-milled cooked porridge (Li et al 2007).…”

Section: Resultsmentioning

confidence: 91%

Effects of Lime‐Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize

et al. 2014

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Cereal Chem. 91(5):508-512Yellow and white maize kernels, masas, tortillas, and nejayote solids were analyzed in terms of lutein, zeaxanthin, cryptoxanthin, β-carotene, and lipophilic antioxidant (AOX) capacity. The germplasm analyzed included two normal yellow maize, two high-carotenoid genotypes, and one white for comparison purposes. In general, the yellow maize required 34% more lime-cooking time compared with the white counterpart. Lime-cooking significantly changed the extractability of carotenoids in masa and tortillas. No carotenoids were detected in the steepwater or nejayote. The lipophilic AOX activity increased 280-fold from kernel to masa, but only 70% was retained in the baked tortillas. When masa was baked into tortillas, less than 10% of the carotenoids were retained because of the high temperatures used during baking. Interestingly, tortillas made with the maize kernels with the highest carotenoid content did not have the highest amount of these phytochemicals. Therefore, maize varieties should be evaluated based on the carotenoid content in finished food products instead of the amounts originally found in raw kernels.

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Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men

Cited by 90 publications

References 36 publications

A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

Maize Genotype and Food Matrix Affect the Provitamin A Carotenoid Bioefficacy from Staple and Carrot-Fortified Feeds in Mongolian Gerbils (Meriones unguiculatus)

Effects of Lime‐Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize

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Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men

Cited by 90 publications

References 36 publications

A Cameroonian Traditional Cake (&lt;i&gt;Komba&lt;/i&gt;) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

A Cameroonian Traditional Cake (&lt;i&gt;Komba&lt;/i&gt;) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

Maize Genotype and Food Matrix Affect the Provitamin A Carotenoid Bioefficacy from Staple and Carrot-Fortified Feeds in Mongolian Gerbils (Meriones unguiculatus)

Effects of Lime‐Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize

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A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers