Biofortified legumes: Present scenario, possibilities and challenges

Joshi-Saha, Archana; Sethy, Sunil Kumar; Misra, G. P.; Dixit, G. P.; Srivastava, A. K.; Sarker, Ashutosh

doi:10.1016/j.fcr.2022.108467

Cited by 18 publications

(3 citation statements)

References 173 publications

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“…Legumes are a staple food in many Asian, African and Mediterranean countries. "Hidden hunger", the deficiency of important mineral micronutrients, affects more than 2 billion people globally [17]. Naturally rich in micronutrients (iron and zinc), legume flours could be used to formulate recipes for nutritionally rich and balanced biscuits.…”

Section: Of 18mentioning

confidence: 99%

Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

Talens¹,

Garcia-Fontanals²,

Fabregat³

et al. 2023

Preprint

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"Hidden hunger", the deficiency of important mineral micronutrients, affects more than 2 billion people globally. Adolescence is unquestionably a period of nutritional risk, given the high nutritional requirements for growth and development, erratic or capricious diets and the increased consumption of snacks. This study applied the rational food design approach to obtain micronutrient-dense biscuits by combining chickpea and rice flours to achieve an optimal nutritional profile, crunchy texture and appealing flavour. The perception of 33 adolescents of the suitability of such biscuits as a mid-morning snack was examined. Four biscuits were formulated, with different ratios of chickpea and rice flours (CF:RF): G100:0, G75:25, G50:50 and G25:75. Nutritional content, baking loss, acoustic-texture and sensory analyses were carried out. On average, the mineral content of biscuits with the CF:RF ratio of 100:0 doubled compared with the 25:75 formula. The dietary reference values for iron, potassium and zinc reached 100% in the biscuits with CF:RF ratios of 50:50, 75:25 and 100:0, respectively. The analysis of mechanical properties revealed that samples G100:0 and G75:25 were harder than the others. Sample G100:0 showed the highest sound pressure level (Smax). Sensory analysis showed that increasing the proportion of CF in the formulation augments the grittiness, hardness, chewiness and crunchiness. Most of the adolescents (72.7%) were habitual snack consumers; 52% awarded scores ≥ 6 to biscuit G50:50 for its overall quality, 24% described its flavour as "biscuit" and 12% as "nutty". However, 55% of the participants could not pinpoint any dominant flavour. In conclusion, it is possible to design nutrient-dense snacks that meet the micronutrient requirements and sensory expectations of adolescents by combining flours naturally rich in micronutrients.

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Section: Of 18mentioning

confidence: 99%

Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

Talens¹,

Garcia-Fontanals²,

Fabregat³

et al. 2023

Preprint

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show abstract

“…Variability is also available for these traits and QTLs associated with higher levels of protein, amino acids, oil, minerals or anti-nutritional compounds have been identified (Bohra et al, 2015; Shunmugam et al, 2015; Vaz Patto et al, 2015; Ma et al, 2017; Mendes et al, 2021; Rosso et al, 2021; Dhull et al, 2022; Tacke et al, 2022; Mecha et al, 2023; Zhou et al, 2023) that will allow selection processes to be accelerated. Breeding offers avenues to improve also sulfur amino acid composition and mineral biofortification (Krishnan et al, 2018; Jha et al, 2022; Joshi-Saha et al, 2022).…”

Section: Breeding Objectives To Better Meet Agroecological Requirementsmentioning

confidence: 99%

Plant breeding is needed to meet agroecological requirements: Legume crops as a case study

Rubiales

2023

Outlook Agric

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Legume-based cropping systems are regaining interest due to the environmental services and the variety of food and feed uses they provide, this having special interest in agroecological systems. There are many legume crops that can be adopted but focused breeding is needed to better meet the specific requirements of each system, especially in the situation of changing climate and often stressful environments. Standard breeding methods remain valid, from classical selection, to genomic assisted-breeding, profiting from the modern biotechnological and genomic approaches which are rapidly developing for most legume crops. Rather than focusing on the tools, emphasis is needed on the breeding targets, which might be different from those of high input agriculture such as improved response to symbiosis, nutrient and water use efficiency and tolerance to biotic and abiotic stresses becoming priorities. Breeding for these traits requires the infusion of genetic diversity from landraces or wild relatives by pre-breeding. Prospects and constraints are discussed.

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“…Lo que conllevó al incremento de aminoácidos esenciales por la expresión de albúmina almacenada rica en metionina de la nuez de Brasil (Cominelli et al, 2019). El enfoque transgénico para la biofortificación será más útil cuando no exista una variabilidad natural para el rasgo deseado en la especie de cultivo que se necesita mejorar, se ha encontrado que existe una amplia variabilidad en el contenido de Fe y Zn en la mayoría de las leguminosas de grano y en este sentido se pueden abordar a través del mejoramiento convencional (Joshi-Saha et al, 2022).…”

Section: Legumbres Transgénicasunclassified

Beneficios de los alimentos transgénicos biofortificados, una revisión del 2012 al 2022

Ortiz

Castiblanco

Sandoval-Cáceres

2022

Higo

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Los alimentos transgénicos biofortificados contribuyen como una herramienta futura, prometedora, innovadora, rentable y sostenible para suplir la necesidad de micronutrientes a una población sin dietas diversas brindando alternativas de micronutrientes. Los principales cultivos alimentarios se caracterizan por fuentes pobres de micronutrientes esenciales para el crecimiento humano. El objetivo es informar acerca de los principales alimentos transgénicos bioforticados con potencial para la reducción del hambre oculta. Se utilizaron ecuaciones de búsqueda en inglés y análisis bibliométrico de los términos alimentos transgénicos y biofortificación, encontrándose un total de mil registros principalmente se encontraron las categorías de cereales, vegetales, verduras, frutas y tubérculos. La fuente de consulta corresponde a las bases de datos de la BAC (Biblioteca Agropecuaria de Colombia). El manuscrito trata aspectos de la contribución de los cultivos transgénicos en la biofortificación. Se destacan casos de éxito como los del maíz enriquecido en proteínas de calidad en lisina y triptófano, el de batata naranja rica en vitamina A. Se amplia en los diferentes alimentos transgénicos, especialmente hortalizas, frutas, tubérculos y cereales, que suplen las necesidades nutricionales de la población. Los alimentos transgénicos tienen que enfrentar obstáculos debido a las limitaciones de aceptación entre los consumidores e incluso los gobiernos, con distintos procedimientos y normatividad de aprobación regulatoria que son costosos y lentos. Pero se destaca el potencial que tienen a futuro debido a su capacidad de eliminar la desnutrición de micronutrientes entre miles de millones de personas pobres, especialmente en los países en desarrollo que presentan tendencia al hambre oculta.

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Biofortified legumes: Present scenario, possibilities and challenges

Cited by 18 publications

References 173 publications

Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

Plant breeding is needed to meet agroecological requirements: Legume crops as a case study

Beneficios de los alimentos transgénicos biofortificados, una revisión del 2012 al 2022

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