Symposium on “Food Technology for Better Nutrition”

doi:10.1111/j.1541-4337.2008.00049.x

Cited by 23 publications

(10 citation statements)

References 226 publications

(317 reference statements)

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“…But there is a considerable variation among different varieties: a-carotene, b-carotene and b-cryptoxanthin are the main provitamin A carotenoids in yellow maize endosperm, but their concentrations are generally low, ranging from 0 to 1.3, 0.13 to 2.7 and 0.13 to 1.9 nmol/g, respectively (Demeke 2018; Kurilich and Juvik 1999). One of the best advantages of plant-based carotenoids is that there are safer limits to the amount that can be safely consumed, in contrast to the toxicity that can be caused by excessive intake of preformed vitamin A (Tanumihardjo 2008).…”

Section: Phytochemical Compoundsmentioning

confidence: 99%

A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa

Galani

Orfila

Gong

2020

Critical Reviews in Food Science and Nutrition

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This paper reviews and analyses the importance of maize as staple food in Eastern and Southern Africa (E&SA) and contributes in understanding the nexus between maize nutritional composition and prevalence of micronutrient deficiencies (MNDs) in these regions. MNDs remain a major public health concern particularly for women and children, with calcium, iodine, iron, selenium, zinc, folate and vitamin A deficiencies being the most common. Estimates of their prevalence are among the highest in E&SA: iron-deficient anemia affected 26 to 31% of women of reproductive age, and deficiencies up to 53%, 36%, 66%, 75% and 62% for vitamin A, iodine, zinc, calcium and selenium, respectively, were measured in populations of these regions. Besides, these two regions show the highest worldwide maize per capita consumption (g/person/day) as main staple, with 157 in Eastern Africa and 267 in Southern Africa, including up to 444 in Lesotho. The analysis of food composition tables from these regions showed that 100 g of maize foods consumed by these populations could to some extent, contribute in satisfying dietary reference intakes (DRIs) of children and women in energy, proteins, carbohydrates, magnesium, zinc, vitamins B1 and B6. However, it provides very low supply of fats, calcium, sodium, selenium, vitamins C, A and E. The high occurrence of MNDs and considerable nutritional potential of maize consumed in E&SA can be explained by loss of nutrients due to processing practices, low food diversification and reduced nutrients bioavailability. Success cases of the main strategies to tackle the issue of MNDs in these regions by improving maize nutritional quality are discussed in this paper. Maize fortification was shown to improve nutrition and health outcomes of population. Increasing dietary diversity by complementing maize with other foods has improved nutrition through integration of micronutrient-rich foods in the diet. Mostly, biofortification has successfully contributed in reducing vitamin A and zinc deficiencies in rural communities more than nutrient supplementation, fortification and dietary diversity.

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Section: Phytochemical Compoundsmentioning

confidence: 99%

A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa

Galani

Orfila

Gong

2020

Critical Reviews in Food Science and Nutrition

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“…This difference in TPC concentration may be due to soil and climatic conditions and to the production cycle of these varieties, since these characteristics influence the content of bioactive compounds as reported by Díaz-Aguilar (2016) and Rai et al (2008).…”

Section: Results and Conclusion Total Phenolic Compounds (Tpc)mentioning

confidence: 82%

Actividad hemolítica, antimicrobiana y antioxidante de extractos acuosos de cálices de jamaica

Nahuatt

Martínez

Ruiz

et al. 2020

rbio

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La industria alimentaria alrededor del mundo tiene la necesidad de sustituir los aditivos artificiales o sintéticos por alternativas naturales, debido a la demanda de los consumidores de ingredientes alimentarios naturales. En la búsqueda de proponer alternativas que coadyuven a esta problemática se evaluó la actividad hemolítica, antimicrobiana y antioxidante, así como la concentración de compuestos fenólicos totales y antocianinas monoméricas totales de extractos acuosos de cálices de jamaica de nueve variedades, cultivadas en los estados mexicanos Nayarit, Oaxaca y Puebla. La mayor concentración de compuestos fenólicos totales (CFT), antocianinas monoméricas totales (AMT) y actividad antioxidante por diversos métodos (DPPH·, ABTS·+, FRAP y ORAC) la presentó el extracto de la variedad de jamaica ‘cruza negra’ de Nayarit, la cual a una concentración de 20,000 µg/mL promovió una reducción en la velocidad de crecimiento de una cepa de Escherichia coli hasta en 51 % respecto al control. Por otra parte, la actividad hemolítica se mantuvo cercana al 1% aún con una concentración de 6000 µg de CFT/mL. Por lo anterior, se puede proponer el uso de los extractos acuosos de cálices de jamaica como un aditivo alimentario de origen natural, antioxidante, antimicrobiano y con muy baja actividad hemolítica.

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“…Cette variabilité est influencée par de nombreux facteurs intrinsèques et extrinsèques notamment d'ordre physique, biochimique et technologique à toutes les étapes du processus qui affectent considérablement la qualité des produits intermédiaires et du produit final. Il existe une grande diversité de variétés de sorgho pour les caractères de grains, en particulier pour la couleur, la structure de l'endosperme, la dureté, la taille, le poids d'un grain, la pigmentation et les caractéristiques biochimiques (Rai et al, 2008 ;Malamo et al, 2013 ;Saleh et al, 2013 ;Songré-Ouattara et al, 2015). Pour la brasserie, la qualité d'un malt est définie par son pouvoir diastasique et son extrait sec soluble.…”

Section: Résuméunclassified

Quelles variétés de sorgho pour satisfaire les exigences des productrices de malt et de dolo au Burkina Faso?

Songré-Ouattara¹,

Kaboré²,

Kam³

et al. 2017

J. App. Bioscience.

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Symposium on “Food Technology for Better Nutrition”

Cited by 23 publications

References 226 publications

A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa

A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa

Actividad hemolítica, antimicrobiana y antioxidante de extractos acuosos de cálices de jamaica

Quelles variétés de sorgho pour satisfaire les exigences des productrices de malt et de dolo au Burkina Faso?

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