Quality Protein Maize: An Alternative Food to Mitigate Protein Deficiency in Developing Countries

Motukuri, S.R. Krishna

doi:10.5772/intechopen.89038

Cited by 7 publications

(4 citation statements)

References 44 publications

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“…Although, the total amount of protein in QPM is not actually increased but the protein is enhanced so that it delivered a higher benefit when consumed by human beings (Fagbemi et al 2018). QPM has previously been used to produce breakfast and weaning food blends (Abiose and Ikujenlola 2014;Ikujenlola and Ogunba 2018;Krishna-Motukuri 2019;Gemede 2020;Parsons et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Adesanmi

Malomo

Fagbemi

2020

Food Prod Process and Nutr

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Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.

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Section: Introductionmentioning

confidence: 99%

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Adesanmi

Malomo

Fagbemi

2020

Food Prod Process and Nutr

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“…Tackling vitamin A deficiency (VAD) alone is not sufficient to minimize nutrient-deficiency-caused health problems. Therefore, it is vital to develop a high PVA cultivar enriched with other essential nutrients, such as QPM (lysine and tryptophan) [30]. The availability of markers linked to high lysine and tryptophan in maize stimulated the conversion of PVA lines into QPM and vice versa.…”

Section: Breeding For Pva and Proteinmentioning

confidence: 99%

Advances in Genetic Enhancement of Nutritional Quality of Tropical Maize in West and Central Africa

Gedil,

Mengesha,

Ilesanmi

et al. 2024

Agriculture

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Micron3 nutrient deficiencies are pervasive in the diets of millions of people in developing countries, calling for effective mitigation measures. The development of biofortified cultivars through breeding holds promise for sustainable and affordable solutions to combat micronutrient deficiencies. Breeding efforts in the past decade have resulted in dozens of biofortified open-pollinated varieties and hybrids adapted to diverse agroecological zones. Advances in genomics and molecular tools enabled rapid identification of maize cultivars enriched with essential micronutrients such as pro vitamin A (PVA), iron (Fe), and zinc (Zn). Leveraging Multi-omics-driven discovery of the genetic factors underlying the vast array of nutritional traits is paramount to mainstreaming breeding for quality traits in the product profile. Molecular breeding schemes, and integrating emerging Omics tools at every stage of the breeding pipeline, are vital to enhancing genetic gain. The recent momentum in elucidating the metabolism of micronutrients should be expanded to novel breeding targets as well as to the simultaneous enhancement of nutritional qualities while curtailing anti-nutritional factors in staple food crops. Harnessing new technologies to establish comprehensive and integrated breeding approaches involving nutrigenomics, genome editing, and agronomic biofortification is crucial in tackling nutritional insecurity. This review highlights the prospect of integrating modern tools in hastening the genetic improvement of nutritionally enriched maize.

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“…Cereals contribute to roughly 60% of the total world food demand [4]. Within the cereals, maize (Zea mays L.) plays a significant role in animal feed and human nutrition, as the main source of both energy and protein for tropical and sub-tropical regions [5]. It is also one of the most important staple food crops for humans and key for global food nutritional security in both developed and developing countries.…”

Section: Introductionmentioning

confidence: 99%

Do Water and Nitrogen Management Practices Impact Grain Quality in Maize?

et al. 2021

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Concomitantly pursuing superior maize (Zeamays L.) productivity with grain quality is essential for food security. Therefore, this study provides a meta-analysis of 21 studies assembled from the scientific literature to tackle the effect of the two most limiting factors for maize production, water and nitrogen (N), and their impacts on grain quality composition, herein focused on protein, oil, and starch concentrations. Water stress levels resulted in erratic responses both in direction and magnitude on all the grain quality components, plausibly linked to a different duration, timing, and intensity of water stress treatments. Nitrogen fertilization more consistently affected the grain protein concentration, with a larger effect size for protein as fertilizer N levels increased (protein change of +14% for low, ≤70 kg N ha−1; +21% for medium, >70–150 kg N ha−1; and +24% for high, >150 kg N ha−1). Both starch and oil grain concentrations presented less variation to fertilizer N levels. The positive protein–oil correlation (r = 0.49) permitted to infer that although the oil concentration may reach a plateau (8%), further increases in protein are still possible. Augmented research on grain quality is warranted to sustain food production but with both high nutritional and energetic value for the global demand.

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Quality Protein Maize: An Alternative Food to Mitigate Protein Deficiency in Developing Countries

Cited by 7 publications

References 44 publications

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Advances in Genetic Enhancement of Nutritional Quality of Tropical Maize in West and Central Africa

Do Water and Nitrogen Management Practices Impact Grain Quality in Maize?

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