Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility

dc.contributor.authorAdetola, Oluyimika Yanmife
dc.contributor.authorKruger, Johanita
dc.contributor.authorWhite, Zelda
dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.emailjohn.taylor@up.ac.zaen_ZA
dc.date.accessioned2019-09-11T10:19:29Z
dc.date.issued2019-06
dc.description.abstractMineral deficiencies remain high in Africa, especially in rural communities subsisting on monotonous cereal-based diets. The effects of adding locally available plant foodstuffs rich in minerals, namely moringa leaf powder and promoters of mineral bioavailability, namely baobab fruit powder at 15:100 parts pearl millet porridge on mineral bioaccessibility was compared with ascorbic acid and citric acid addition. Percentage bioaccessible and total bioaccessible iron were improved only in millet + baobab and millet + citric acid, by 36%, and 52%, and by 30%, and 52%, respectively compared to millet alone. Only inclusion of citric acid improved zinc bioaccessibility. However, millet + moringa reduced bioaccessible zinc, probably because of the phenolics, very high calcium content and low organic acid content in moringa. Baobab, moringa and citric acid inclusion improved calcium and magnesium bioaccessibilities. Notwithstanding its high phenolic content, natural fortification of cereal porridge with baobab fruit enhances iron, calcium and magnesium bioaccessibility. This is probably because it is rich in both citric acid and ascorbic acid. It is nearly as effective as citric acid addition in enhancing bioaccessibility of these minerals and its inclusion in staple cereal food products could be a useful alternative or complement to conventional fortification for communities in rural semi-arid Africa.en_ZA
dc.description.departmentConsumer Scienceen_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.departmentHuman Nutritionen_ZA
dc.description.embargo2020-06-01
dc.description.librarianhj2019en_ZA
dc.description.sponsorshipThe SA National Research Foundation (NRF) (Grant UID-105494), the World Academy of Sciences (TWAS), and the University of Pretoria.en_ZA
dc.description.urihttp://www.elsevier.com/locate/lwten_ZA
dc.identifier.citationAdetola, O.Y., Kruger, J., White, Z. et al. 2019, 'Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility', LWT, vol. 106, pp. 92-97.en_ZA
dc.identifier.issn0023-6438
dc.identifier.other10.1016/j.lwt.2019.02.044
dc.identifier.urihttp://hdl.handle.net/2263/71333
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2019 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in LWT-Food Science and Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in LWT-Food Science and Technology, vol. 106, pp. 92-97, 2019. doi : 10.1016/j.lwt.2019.02.044.en_ZA
dc.subjectAntinutritional factorsen_ZA
dc.subjectDialysability assayen_ZA
dc.subjectMineral absorption enhancersen_ZA
dc.subjectMineral bioavailabilityen_ZA
dc.subjectPearl millet porridgeen_ZA
dc.subjectMoringa leavesen_ZA
dc.subjectBaobab fruiten_ZA
dc.subjectAscorbic aciden_ZA
dc.subjectCitric aciden_ZA
dc.subjectIronen_ZA
dc.subjectZinc (Zn)en_ZA
dc.subject.otherHealth sciences articles SDG-03
dc.subject.otherSDG-03: Good health and well-being
dc.titleComparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibilityen_ZA
dc.typePostprint Articleen_ZA

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