Browsing Food Science by Subject "Zinc"

Now showing items 1-8 of 8

Effects of aqueous soaking on the phytate and mineral contents and phytate : mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Kruger, Johanita; Oelofse, Andre; Taylor, J.R.N. (John Reginald Nuttall) (Informa Healthcare, 2014-08)

Soaking of cereal grains has been suggested as a method to reduce their phytate content and hence increase their mineral availability. Whole and milled wholegrain, normal and low phytate sorghum and normal maize were ...
Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children

Vilakati, Nokuthula; Taylor, J.R.N. (John Reginald Nuttall); MacIntyre, Una Elizabeth; Kruger, Johanita (Elsevier, 2016-11)

While dietary diversification of monotonous cereal-based diets using legumes and vegetables can alleviate the high prevalence of iron and zinc deficiencies in sub-Saharan African children, laborious cooking times limit ...
Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp)

Van der Merwe, Renee; Kruger, Johanita; Ferruzzi, Mario G.; Duodu, Kwaku Gyebi; Taylor, J.R.N. (John Reginald Nuttall) (Springer, 2019-03)

Essential mineral (iron and zinc) deficiencies are still prevalent in the Semi-arid Tropics, where many people consume monotonous, predominantly cereal-based diets. This study aimed to evaluate the potential of including ...
Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibility

Kruger, Johanita; Minnis-Ndimba, Roya; Mtshali, C.; Minnaar, Amanda (Elsevier, 2015-05)

Cowpea is a nutritionally important drought-resistant legume in sub-Saharan Africa. It is, however, underutilised, in part due to the hard-to-cook (HTC) defect caused by adverse storage conditions resulting in seeds not ...
Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

Kruger, Johanita; Mongwaketse, Tiyapo; Faber, Mieke; Van der Hoeven, Marinka; Smuts, Cornelius M. (Elsevier, 2015-09)

OBJECTIVES : The aim of this study was to determine the mineral nutritive value of different traditional African green leafy vegetable (GLV) dishes and their composite meals with fortified and unfortified maize porridge. ...
Potential of food-to-food fortification with cowpea leaves and orange-fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready-to-eat maize porridges

Kruger, Johanita (Wiley Open Access, 2020-07)

An emerging tool in the fight against the high prevalence of micronutrient deficiencies in sub-Saharan Africa is the production of nutritionally enhanced staple food products, through food-to-food fortification with ...
Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges

Kruger, Johanita (Elsevier, 2016-08)

While replacing electrolytic iron with NaFeEDTA in multi-micronutrient fortificationmixes is a popular option, there is no information about the effect on the iron and zinc availabilities in African staple foods. This ...
What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices

Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Debelo, Hawi (Wiley, 2020-11)

Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review ...

Now showing items 1-8 of 8

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Browsing Food Science by Subject "Zinc"

Browsing Food Science by Subject "Zinc"

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