Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods

Taleon, Víctor; Mugode, Luke; Cabrera-Soto, Luisa; Palacios-Rojas, Natalia

doi:10.1016/j.foodchem.2017.03.158

Cited by 74 publications

(82 citation statements)

References 31 publications

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“…Our study confirmed the instability during grain storage of the nutritionally valuable carotenoids present in pVA biofortified orange maize, even without infestation (Mugode et al 2014;De Moura et al 2015;Bechoff and Dhuique-Mayer 2017;Taleon et al 2017). The pVA biofortified orange maize also sustained higher insect damage by 4 months' storage (69% damaged grains) compared to the white hybrid maize grain (37% damaged grains), despite identical numbers Fig.…”

Section: Shifts In Nutrient Contents In Insect-infested Cowpea Grainsupporting

confidence: 78%

Measuring the nutritional cost of insect infestation of stored maize and cowpea

et al. 2020

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Our understanding and prevention of postharvest losses are critical if we are to feed a growing global population. Insect infestation-related losses of stored commodities are typically considered only in terms of quantitative, physical weight loss. Insect infestation affects the nutritional value and some nutritional components are impacted more severely than others. We infested maize and cowpea grain with commonly occurring stored product insect pests, and mapped infestation levels against nutritional composition over a 4-to-6 month storage period to analyse how insect infestation relates to different macro-and micronutrient contents. Insect infestation decreased the carbohydrate content of the stored grains, causing a relative increase in the proportion of protein and fibre in the remaining grain, and moisture content also increased. Sitophilus zeamais preferentially fed in the floury endosperm of maize, resulting in more carbohydrate loss relative to protein loss. Conversely, Prostephanus truncatus consumed the germ and endosperm, disproportionately reducing the fat, protein, iron and zinc grain contents. Nutrients are distributed more homogenously within cowpea than in maize grains, but Callosobruchus maculatus infestation increased the relative protein, fat, iron and zinc to carbohydrate ratios. This indicates how the nutrient content of insect-infested stored grain depends upon the grain type, the infesting insect, and the infestation level. Insect infestation therefore has consequences for human nutrition beyond those of grain weight loss. Using data collected on the changing nutritional composition of grain over time, with and without insect infestation, we modelled the associations between infestation and nutritional quality to predict estimated nutritional losses that could be associated with consumption of insect-infested stored maize and cowpea.

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Section: Shifts In Nutrient Contents In Insect-infested Cowpea Grainsupporting

confidence: 78%

Measuring the nutritional cost of insect infestation of stored maize and cowpea

et al. 2020

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“…Retention values after 30 days at such degradation rates represented 65.0% for fermented chikwangue paste and 43.0% for fermented cassava microcossettes , at 24–27 °C. It is known that the rate of degradation of pVACs is relatively high in dry products, especially when the particle size of the product is small, due to its high surface area exposing the carotenoids to oxygen . Lower k values for fermented cassava paste suggest that carotenoids in an aqueous matrix are more stable than carotenoids exposed to oxygen in a dry matrix such as cassava microcossettes .…”

Section: Resultsmentioning

confidence: 99%

“…The k values for TC in cassava microcossettes were similar to values reported for C in dry cassava granules stored at 26-33 ∘ C (k = 0.0144-0.0271) by Bechoff et al 24 Retention values after 30 days at such degradation rates represented 65.0% for fermented chikwangue paste and 43.0% for fermented cassava microcossettes, at 24-27 ∘ C. It is known that the rate of degradation of pVACs is relatively high in dry products, especially when the particle size of the product is small, due to its high surface area exposing the carotenoids to oxygen. [25][26][27] Lower k values for fermented cassava paste suggest that carotenoids in an aqueous matrix are more stable than carotenoids exposed to oxygen in a dry matrix such as cassava microcossettes. These results are in concordance with previous studies showing that the main factor influencing degradation of carotenoids during storage of biofortified foods is oxygen availability.…”

Section: Estimation Of Degradation Kinetics Of Carotenoids In Cassavamentioning

confidence: 99%

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Taleon

Sumbu²,

Muzhingi³

et al. 2018

J Sci Food Agric

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The results indicated that biofortified boiled cassava could be an effective food product to improve pVACs intake in areas where vitamin A deficiency exists, and processing of chikwangue and fufu should be improved before promoting biofortified cassava in vitamin-A-deficient areas with high cassava consumption. © 2018 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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“…Selection for PVA content has focused mostly on increasing BC; however, new evidence suggests that BCX may be more bioavailable (Howe and Tanumihardjo, 2006;Schmaelzle et al, 2014;Sugiura et al, 2014) and less susceptible to degradation than BC. Recent studies (Dhliwayo et al, 2014;Ortiz et al, 2016;Taleon et al, 2017;Sowa et al, 2017) suggested that breeding for PVA carotenoids should aim to increase BCX more than BC due to the increasing evidence of low stability of BC, higher BCX bioavailability compared to BC, and BCX's similar bioconversion and bioefficacy to BC (Schmaelzle et al, 2014), in addition to the genetic diversity found for BCX (Suwarno et al, 2015;Menkir et al, 2018). Breeding efforts have started in this regard and inbred lines have been developed and are currently being used in the development of new hybrids and synthetics.…”

Section: Breeding Provitamin A-enriched Maizementioning

confidence: 99%

Molecular Breeding for Nutritionally Enriched Maize: Status and Prospects

et al. 2020

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Maize is a major source of food security and economic development in sub-Saharan Africa (SSA), Latin America, and the Caribbean, and is among the top three cereal crops in Asia. Yet, maize is deficient in certain essential amino acids, vitamins, and minerals. Biofortified maize cultivars enriched with essential minerals and vitamins could be particularly impactful in rural areas with limited access to diversified diet, dietary supplements, and fortified foods. Significant progress has been made in developing, testing, and deploying maize cultivars biofortified with quality protein maize (QPM), provitamin A, and kernel zinc. In this review, we outline the status and prospects of developing nutritionally enriched maize by successfully harnessing conventional and molecular marker-assisted breeding, highlighting the need for intensification of efforts to create greater impacts on malnutrition in maize-consuming populations, especially in the low-and middle-income countries. Molecular marker-assisted selection methods are particularly useful for improving nutritional traits since conventional breeding methods are relatively constrained by the cost and throughput of nutritional trait phenotyping.

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Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods

Abstract: HighlightsDegradation rate of βCX was 51% lower than βC during storage of orange maize grain.Grain storage methods with 16% oxygen level reduced carotenoid degradation by 9.1%.Orange maize is an alternative to improve vitamin A status of deficient populations.

Cited by 74 publications

References 31 publications

Measuring the nutritional cost of insect infestation of stored maize and cowpea

Measuring the nutritional cost of insect infestation of stored maize and cowpea

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Molecular Breeding for Nutritionally Enriched Maize: Status and Prospects

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