Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility

Adetola, Oluyimika Y; Kruger, Johanita; Ferruzzi, Mário G.; Hamaker, Bruce R.; Taylor, John R.N.

doi:10.1080/09637486.2021.1911962

Cited by 13 publications

(6 citation statements)

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“…Moringa leaf powder had the highest phytate content, 1.6 times higher than wholegrain sorghum and 4.1 times higher than baobab fruit pulp powder (Table 1). The values reported here are similar to those reported by Kruger et al (2014) for wholegrain sorghum, for baobab fruit pulp (Adetola et al, 2022), and moringa leaf powder (Leone et al, 2015).…”

Section: Resultssupporting

confidence: 92%

“…Baobab had higher contents of ascorbic and citric acids (50 times more than moringa with none in sorghum for ascorbic acid, and 1.3 times more than moringa and 112 times more than sorghum for citric acid; Table 1). Similar trends in organic acid contents of baobab compared to moringa have been reported previously (Adetola et al, 2019; Adetola et al, 2022).…”

Section: Resultssupporting

confidence: 88%

“…Food-to-food fortification (FtFF) is a strategy where micronutrient-rich food combinations are used to promote the bioavailability of essential micronutrients by increasing the content of micronutrients and enhancers of their absorption and decreasing the levels of inhibitors of micronutrient bioavailability (Kruger, 2020). FtFF with moringa leaves and baobab fruit pulp has been shown to improve iron and zinc bioaccessibility in pearl millet (Adetola et al, 2019) and maize (Adetola et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

et al. 2022

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Background and Objectives: Iron deficiency is still a major public health concern in sub-Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral bioavailability inhibitors, notably phytate and polyphenols. Sorghum is a major food crop across the semi-arid tropics in Africa because of its tolerance to high temperature and low rainfall. Extrusion cooking is a process that applies high heat, pressure, and shear to raw food materials to produce ready-to-eat products. The application of high heat, pressure, and shear can destroy anti-nutrients in plant foods and hence enhance the bioavailability of minerals. Food-to-food fortification (FtFF) is a strategy where micronutrient-rich food combinations are used to promote the bioavailability of essential micronutrients by increasing the content of micronutrient bioavailability enhancers. The objective of this study was to determine the effects of extrusion cooking of wholegrain sorghum-based porridges fortified with baobab fruit powder and moringa leaf powder on iron bioaccessibility. Findings: Although extrusion reduced bioaccessible iron content (BIC) and percentage bioaccessible iron (PBI), it enhanced ferritin-formation in Caco-2 cells (by 38%) compared to conventional cooking, most probably because extrusion reduced contents of phenolics and phytate, hence freeing more iron. Fortification with baobab increased PBI by 14%-34% whether extruded or conventionally cooked, probably due to its organic acids. Fortification with moringa reduced BIC and PBI (by 30% and 71%, respectively) whether extruded or conventionallycooked, probably due to its high calcium and phytate contents. Conclusion:Extrusion cooking has the potential to help alleviate iron deficiency in sorghum-based foods because it reduces the content of anti-nutrients.Significance and Novelty: This study highlights the potential of extrusion cooking coupled with fortification with tropical foodstuffs high in organic acids to improve iron bioavailability in wholegrain-based starchy staple foods.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

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“…M. oleifera has been used as a food fortificant in many food products such as amala (stiff dough), ogi (maize gruel), bread, biscuits, yoghurt, and cheese, and in making soups [21]. Moringa leaf powder has been successfully incorporated into wholegrain maize porridge to improve iron and zinc bioaccessibility [22].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children

Foudjo

Choumessi

Ayamo

et al. 2022

Journal of Food Quality

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Iron deficiency anemia has been a public health issue in children under five years of age in Cameroon. Very limited attempts have been carried out to develop an iron-rich food using local ingredients. e study aimed at developing functional porridges from local ingredients for iron-deficient children aged 6-23 months. Leaves of Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum were harvested as sources of iron, dried, ground into powder, and screened for their water and iron contents. Each vegetable powder was mixed with the other ingredients (dry whole milk, brown sugar, yellow maize flour, and refined soybean oil) to obtain three powdered porridges using linear programming (LP). Protein, lipid, carbohydrate, iron, energy, water, ash, crude fiber, and vitamin C contents, expressed in dry weight, were determined on powdered porridges. Powdered porridges were cooked in boiled water (ratio 2 : 7%w/w) for 5 min. Hedonic tests were conducted using cooked porridges with 50 untrained panelists. Leaf powders contained iron varying between 5.39 and 5.98 mg/100 g. LP models of the three porridges satisfied the nutritional requirements of children aged 6-23 months in terms of iron, lipid, protein, carbohydrate, and caloric daily intake. Protein, lipid, carbohydrate, iron, energy, water, ash, crude fiber, and vitamin C contents were, respectively, between 11.37 and 13.83 g/100g, 30.79 and 32.94 g/100g, 45.97 to 46.81 g/100g, 5.14 and 6.15 mg/100g, 509.93 and 517.48 kcal/100g, 6.42 to 7.62 g/100g, 2.20 and 2.88 g/100g, 1.65 and 2.44 g/100g, and 46.49 and 163.38 mg/100g. e cost of powdered porridges varied between 0.40 and 0.49 USD/100g. e sensory analysis showed that the moringa leaf-based porridge (82%) was the most appreciated followed by eggplant leaf-based porridge (80%) and folere leaf-based porridge (70%). Hence, these results showed that moringa, folere, and eggplant leaves can be used in functional foods to alleviate iron deficiency among children aged 6-23 months.

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“…In addition, other rich sources of micronutrients such as yellow and orange vegetables (e.g. tomato, turnip, capsicum, carrots and pumpkins), yellow and orange non-citrus fruits (e.g., mangos, apricots, grapes and papayas), mushroom, seaweed and red palm oil, have been investigated for food-to-food fortification (van der Adetola et al, 2021;Wang et al, 2021). Carini et al (2014), added carrot juice to pasta while Gull et al (2015), added carrot pomace powder to a pasta formula.…”

Section: The Role Of Leafy Vegetable Inclusion In the Cassava-vegetab...mentioning

confidence: 99%

Towards healthier staples : Yellow cassava pasta fortified with African leafy vegetables

Lawal¹

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Chapter 1 Micronutrients as "mighty nutrients" to reduce the burden of hidden hungerThe global community is becoming increasingly concerned about providing healthy and sustainable diets for all people living on this planet. The 3 rd Millennium Development Goal (MDG), which is aimed at 'ensuring healthy lives and promoting well-being for all at all ages, emphasised that the regular intake of a healthy diet, i.e. a diet that meet the requirements of the human body, prevents several diet-related non-communicable diseases (NCDs) and micronutrient deficiencies (WHO, 2020). Micronutrient deficiency, also known as hidden hunger, is often unnoticed for a long time in individuals before the symptoms become apparent, thus the term 'hidden hunger'. It is a kind of undernutrition that arises when consumption and absorption of micronutrients (vitamins and minerals) such as vitamin A, iron and zinc are inadequate in sustaining good health and development (Gani et al., 2019). It ravages most low-and-middleincome countries (LMICs) worldwide due to the low consumption of micronutrient-rich diets, heavy reliance on mainly starchy staple diets and the lack of diversity in the people's diet (von Grebmer et al., 2014). As shown in Fig. 1.1, unhealthy diets, hidden hunger, and NCDs are interwoven and often closely linked (Branca et al., 2019). About 2 billion people in developing countries, primarily children and women of reproductive age, are currently affected by hidden hunger, especially vitamin A, iron and zinc deficiencies (La Frano et al., 2014).Vitamin A deficiency is manifested by mild to acute systemic effects on innate and acquired host's resistance mechanisms to infection, an increased burden of infectious morbidity, mild to severe (blinding) stages of xerophthalmia, and an increased risk of mortality (Huang et al., 2018). The earliest ocular manifestation of vitamin A deficiency is night-blindness and it is particularly prevalent in pregnant mothers. An inadequate diet in preformed or carotenoid precursors of vitamin A is the underlying cause of the deficiency, and adequate consumption of vitamin A-rich food may help reduce the incidence of the deficiency provided there are no underlying diseases or infections affecting absorption of vitamin A in the host. Since the human body cannot synthesise vitamin A, it must be obtained from the diet or through supplemental sources (Debelo et al., 2017). Dietary vitamin A is consumed as either carotenoid from fruits and vegetables or retinoids from animal products. Thus, the World Health Organisation guidelines recommend a daily vitamin A intake of 400 mg RE for children aged 1-3 years, 500 mg RE for adult women, and 600 mg RE for adult men.Iron deficiency also results in modifications of the human metabolic functions that could affect brain functioning, such as neurotransmitter metabolism, protein synthesis and General introduction Chapter 1 11 12 organogenesis (Soetan et al., 2010). There are two forms of iron: haem and non-haem.Haem iron is found in animal sources, whereas non-ha...

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Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility

Cited by 13 publications

References 51 publications

Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children

Towards healthier staples : Yellow cassava pasta fortified with African leafy vegetables

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