Compositional variability of nutrients and phytochemicals in corn after processing

Prasanthi, P. S.; Naveena, N. L.; Rao, Mendu Vishnuvardhana; Bhaskarachary, K.

doi:10.1007/s13197-017-2547-2

Cited by 65 publications

(52 citation statements)

References 25 publications

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“…Instant maize porridge termite powder, the zinc content was observed to be higher than what was reported (Ojarotimi and Olowalana, 2013). The application of different fertilisers (Prasanthi et al, 2017) could also be attributed to an increase in zinc content of the present study. Moreover, nutritional variability in food can be influenced by factors such as maturity stage, variety/ cultivar, post-harvest handling and processing (Prasanthi et al, 2017).…”

Section: Mineral Content Of Instant Maize Porridgesupporting

confidence: 59%

“…The application of different fertilisers (Prasanthi et al, 2017) could also be attributed to an increase in zinc content of the present study. Moreover, nutritional variability in food can be influenced by factors such as maturity stage, variety/ cultivar, post-harvest handling and processing (Prasanthi et al, 2017). The iron content of control sample was lower as compared to the one of fortified samples (p = 0.01) (Table II).…”

Section: Mineral Content Of Instant Maize Porridgesupporting

confidence: 59%

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Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

Netshiheni

Mashau

Jideani

2019

NFS

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Purpose White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge. Design/methodology/approach Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23. Findings Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Originality/value This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

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Section: Mineral Content Of Instant Maize Porridgesupporting

confidence: 59%

Section: Mineral Content Of Instant Maize Porridgesupporting

confidence: 59%

Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

Netshiheni

Mashau

Jideani

2019

NFS

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“…The low Fe bioavailability is believed to be primarily due to phytic acid, as polyphenols known to influence Fe bioavailability have not been identified as a factor in yellow or white maize varieties (R.P. Glahn, unpublished observations) [23]. Colored varieties of maize certainly have substantial amounts of polyphenols, but these have not been evaluated for Fe bioavailability or polyphenol profiles.…”

Section: Discussionmentioning

confidence: 99%

The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding

2019

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Improving the nutritional quality of Fe in maize (Zea mays) represents a biofortification strategy to alleviate iron deficiency anemia. Therefore, the present study measured iron content and bioavailability via an established bioassay to characterize Fe quality in parts of the maize kernel. Comparisons of six different varieties of maize demonstrated that the germ fraction is a strong inhibitory component of Fe bioavailability. The germ fraction can contain 27–54% of the total kernel Fe, which is poorly available. In the absence of the germ, Fe in the non-germ components can be highly bioavailable. More specifically, increasing Fe concentration in the non-germ fraction resulted in more bioavailable Fe. Comparison of wet-milled fractions of a commercial maize variety and degerminated corn meal products also demonstrated the inhibitory effect of the germ fraction on Fe bioavailability. When compared to beans (Phaseolus vulgaris) containing approximately five times the concentration of Fe, degerminated maize provided more absorbable Fe, indicating substantially higher fractional bioavailability. Overall, the results indicate that degerminated maize may be a better source of Fe than whole maize and some other crops. Increased non-germ Fe density with a weaker inhibitory effect of the germ fraction are desirable qualities to identify and breed for in maize.

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“…Maize kernel nutritional composition can varies due various factors such as the genotype, environmental conditions, and processing (Prasanthi et al, 2017 ). In the future, the study of G × E interaction for quality traits should also be undertaken since genotype-by-environment interaction are known to affect some quality traits (e.g., Malvar et al, 2008 ; Revilla et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Setting Up Decision-Making Tools toward a Quality-Oriented Participatory Maize Breeding Program

et al. 2017

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Previous studies have reported promising differences in the quality of kernels from farmers' maize populations collected in a Portuguese region known to produce maize-based bread. However, several limitations have been identified in the previous characterizations of those populations, such as a limited set of quality traits accessed and a missing accurate agronomic performance evaluation. The objectives of this study were to perform a more detailed quality characterization of Portuguese farmers' maize populations; to estimate their agronomic performance in a broader range of environments; and to integrate quality, agronomic, and molecular data in the setting up of decision-making tools for the establishment of a quality-oriented participatory maize breeding program. Sixteen farmers' maize populations, together with 10 other maize populations chosen for comparison purposes, were multiplied in a common-garden experiment for quality evaluation. Flour obtained from each population was used to study kernel composition (protein, fat, fiber), flour's pasting behavior, and bioactive compound levels (carotenoids, tocopherols, phenolic compounds). These maize populations were evaluated for grain yield and ear weight in nine locations across Portugal; the populations' adaptability and stability were evaluated using additive main effects and multiplication interaction (AMMI) model analysis. The phenotypic characterization of each population was complemented with a molecular characterization, in which 30 individuals per population were genotyped with 20 microsatellites. Almost all farmers' populations were clustered into the same quality-group characterized by high levels of protein and fiber, low levels of carotenoids, volatile aldehydes, α- and δ-tocopherols, and breakdown viscosity. Within this quality-group, variability on particular quality traits (color and some bioactive compounds) could still be found. Regarding the agronomic performance, farmers' maize populations had low, but considerably stable, grain yields across the tested environments. As for their genetic diversity, each farmers' population was genetically heterogeneous; nonetheless, all farmers' populations were distinct from each other's. In conclusion, and taking into consideration different quality improvement objectives, the integration of the data generated within this study allowed the outline and exploration of alternative directions for future breeding activities. As a consequence, more informed choices will optimize the use of the resources available and improve the efficiency of participatory breeding activities.

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Compositional variability of nutrients and phytochemicals in corn after processing

Cited by 65 publications

References 25 publications

Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding

Setting Up Decision-Making Tools toward a Quality-Oriented Participatory Maize Breeding Program

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