Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities

Rowe, Jonathan P.; Ogden, Lynn V.; Pike, Oscar A.; Steele, Frost M.; Dunn, Michael L.

doi:10.1016/j.jfca.2008.09.004

Cited by 16 publications

(16 citation statements)

References 9 publications

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“…These results suggest that Jordanians eat adequate animal products to increase the daily intake of vitamin B12. However, it is possible that there may be other important factors like geographical variation (Bindra et al, 1987), different life style (Papandreou et al, 2006), racial and ethnic differences (Bindra et al, 1987), genetic factors (Feng et al, 2009;Jang et al, 2002), normal absorption of vitamin B12 (Roddie and Davis, 2009), the storage period of fresh juices (Chandrasekaram et al, 2009), adequate daily intake of vitamin B12 and folic acid (Fenech, 2001), the plasma level of vitamin E and vitamin C (Adewolu and Aro, 2009;Madhavi et al, 2009) as well as the accurate cooking of vegetables (Rowe et al, 2009) and folic acid supplementation of grain products (Roddie and Davis, 2009), that were not taken in consideration in this study that could influence the vitamin B12 status of subjects.…”

Section: Discussionmentioning

confidence: 99%

Vitamin B12 Status in Males and Females of different Age Groups

Qatatsheh¹

2011

American Journal of Agricultural and Biological Sciences

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Problem statement: Vitamin B deficiency remains widespread in many countries including Jordan, mainly due to inadequate dietary intake of vitamin B and absorption problems. Approach: Few researches on vitamin B12 status in healthy subjects are carried out. Thus, the aim of this study was to evaluate the serum levels of vitamin B12 in healthy Jordanian subjects living in the city of Ma'an. Randomized samples involving 511 healthy participants aged between 15-80 years whom referred for routine laboratory check up at the medical center of Al-Hussein Bin Talal University (AHU) in Jordan, were subjected to a health screening and then they provided a blood sample. Serum vitamin B12 concentration was determined using the fully automated Abbott AxSYM B12 assay, the accuracy and precision of this method was evaluated using certified reference materials. Results: Prevalence of low vitamin for 15-24-year-old, 25-34-year-old and over 34-year-old age groups among both males 2.7, 2.9 and 5.1% and females 5.1, 3.9 and 5.8% respectively were not significantly lower than those were not B12 deficient (P = 0.57 and P = 0.52, respectively). The highest prevalence was considered in both male and female over 34-year-old age group which increased by ageing. Conclusion/Recommendations: This study revealed that the prevalence of low vitamin B12 levels are considerably lower than other communities. One possible explanation of these observations is that Jordanians eat adequate animal products to increase the daily intake of vitamin B12. Further studies are needed to confirm these results.

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Section: Discussionmentioning

confidence: 99%

Vitamin B12 Status in Males and Females of different Age Groups

Qatatsheh¹

2011

American Journal of Agricultural and Biological Sciences

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“…pointed out that comprehensive studies of cooking or storage losses of all the MNs added during fortification are absent from the literature. Thus, individual reports may examine a specific group or single MN at a particular point in the manufacture, storage, and cooking cycle . Leskova et al .…”

Section: Mn Stability During Distribution Storage and Usementioning

confidence: 99%

Stability of key micronutrients added to fortified maize flours and corn meal

Dunn

Jain²,

Klein

2013

Annals of the New York Academy of Sciences

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Maize is a dietary staple in many countries. Although nutritious in many ways and a good source of energy, typical maize lacks several key micronutrients (MNs) that are often added to maize meals or flours to enhance nutritional value. Many factors affect MN stability in maize products, including uncontrolled conditions during distribution, long storage times, and MN premix composition. Consumer preparation also affects the final MN content of food. This review summarizes research relating to MN stability during processing, transport, storage, and meal preparation, focusing on those MNs most often added to maize and maize-based foods. Significant losses in B vitamins (B1, B2, B3, B6, B9, and B12) occur during manufacturing, distribution, and cooking. Added minerals (e.g., iron, zinc, calcium) are generally retained, although phytates in corn may affect bioavailability. Vitamins A and D3 are recent additions to fortification premixes for maize and are not well studied. Although there have been numerous studies of MN fortification in wheat flour, maize has not been as thoroughly examined, so recommendations are not as well supported. Future investigations should include well-designed and executed studies of the most labile MNs added to maize flours and meals, and their fate during all steps of processing, shipping, and preparation.

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“…In other words, porridges could maintain their sensory properties when they were served at different temperatures. Although the suggested serving temperature of porridge for adults was 70 °C (Rowe and others ), the suggested serving temperature for infants was 45 °C (Mouquet and others ). Therefore, the tolerance to temperature changes in this product suggests that adults and infants should receive a similar sensory perception of the porridge.…”

Section: Resultsmentioning

confidence: 99%

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food

Chanadang

Chambers

Alavi

2016

Journal of Food Science

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Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.iii

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Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities

Cited by 16 publications

References 9 publications

Vitamin B12 Status in Males and Females of different Age Groups

Vitamin B12 Status in Males and Females of different Age Groups

Stability of key micronutrients added to fortified maize flours and corn meal

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food

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