Background Maize is a major cereal crop widely consumed in developing countries, which have high prevalence of iron (Fe) deficiency anemia. The cause Fe these countries inadequate intake bioavailable Fe, where poverty factor. Therefore, biofortification maize by increasing concentration and or bioavailability has great potential to alleviate this deficiency. also model system for genomic research thus allows the opportunity gene discovery. Here we describe an integrated genetic physiological...

Evidence shows that iron deficiency in adulthood may affect cognitive performance, possibly by disrupting neurotransmitter regulation or brain energy metabolism. Women of reproductive age (WRA) are among those who most vulnerable to deficiency; however, they have been largely ignored the literature relating status cognition. Our aim was determine efficacy iron-biofortified beans improving cognition WRA compared with control beans. A double-blind, randomized intervention study conducted 150...

Cassava is a major staple food in many tropical regions, but certain varieties remain hard and difficult to chew even after boiling, making them less appealing consumers. Preferences generally lean toward cassava roots that cook quickly possess sweet taste. This study explored the relationship between cassava’s dry matter content optimal cooking time (CT), specifically examining how these factors relate sensory attributes like softness chewability. Twenty varieties, aged 10 12 months, were...

This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile the first generation biofortified beans (Phaseolus vulgaris) selected for human trials Rwanda released to farmers that region. The objective present study was demonstrate how Caco-2 cell bioassay can be utilized assess nutritional quality such varieties they may interact with diets meal plans experimental studies. Furthermore, experiments were also conducted directly...

The predominant bean iron (Fe) biofortification approach is to breed for high Fe concentration and assumes the average 50 μg/g. This also that a 40 μg/g increase sustainable bioavailability will not decrease negate in Fe. overall objective was determine if via breeding producing beans with higher relative nonbiofortified lines found East Africa marketplace. Seventy-six marketplace samples (East Marketplace Collection; EAMC), 154 genotypes known be representative of were collected from...

Iron-biofortified staple foods can improve iron status and resolve deficiency. However, whether improved from biofortification physical performance remains unclear. This study aimed to examine changes in an iron-biofortified bean intervention affect work efficiency. A total of 125 iron-depleted (ferritin <20 µg/L) female Rwandan university students (18–26 y) were selected a larger sample randomly assigned consume beans (Fe-Bean; 86.1 mg Fe/kg) or conventional (control: 50.6 twice daily for...

Abstract BACKGROUND Extrusion processing offers the possibility of common beans industrially into highly nutritious and functional products. However, there is limited information on properties extrudates from different bean varieties their association with raw material characteristics extrusion conditions. In this study, physico‐chemical extruded Bishaz, K131, NABE19, Roba1 RWR2245 were determined. The relationships between conditions extrudate analysed. RESULTS Extrudate pasting varied...

Mineral nutrient deficiencies are a worldwide problem that is directly correlated with poverty and food insecurity. The most common of these iron deficiency; more than one-third the world's population suffer from deficiency-induced anaemia, 80% which in developing countries. consequences deficiency include increased mortality morbidity rates, diminished cognitive abilities children reduced labour productivity, turn stagnates national development. developed world has made tremendous success...

Iron-deficiency anemia is by far the most widespread micronutrient deficiency disease in world, affecting more than 2 billion people. Although there are multiple causes of anemia, its high prevalence among children-especially developing countries such as Kenya-is attributed to an inadequate intake dietary iron.The main objective this study was assess amount bioavailable iron Kenyan complementary foods and determine whether strategies food diversification using locally available would improve...

In the study presented, an in vitro digestion/Caco-2 cell culture model was used to assess amount of bioavailable iron from a modified Tanzanian complementary food formulation. The main objective determine whether change red beans white recipe would improve bioavailability mixture, as recent studies had indicated that is significantly higher compared colored beans. (p<0.0001) ferritin formation (13.54 ng/mg) when all other porridge ingredients including (2.3 ng/mg), and it plausible...

Objective : To examine the efficacy of an iron biofortified bean intervention on status in depleted young women. Methods 257 Rwandan university women (18‐27 y) with screening ferritin &lt;20 μg/L were randomized to consume ~155 g/d, dry wt. either beans (Fe=78 mg/g) or control (Fe=59 per day for 135 days. Iron (hemoglobin‐ Hb , ferritin‐ Fer transferrin receptor‐ TfR body iron‐ BI ), inflammation ( CRP, AGP and anthropometric indices determined at enrollment, 7 random midpoints after...

The objective of this study was to determine the effect soaking, boiling and frying on retention micro-minerals as well degradation polyphenols phytic acids. Soaking beans did not significantly (p &gt; 0.05) decrease mineral, total polyphenol acid content beans. While &lt; decreased concentration but mineral Frying boiled increased acids in Data obtained indicates that cooking without discarding soaking water broth results into greater minerals may be detrimental bioavailability because it...

Currently, there is a high demand for amaranth due to its ability withstand harsh climatic conditions, making it an ideal crop in the changing climate.There also increased awareness and education on nutritional overall health benefits, availability of improved recipes.However, presence hazards can hinder commercialisation amaranth, which most cases traded informally.Food safety issues along value chain should, therefore, be addressed cope with both production demands.The objective this...

Common beans (Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins.Cooked also micro-organisms due to poor hygiene sanitation practices.Hazard Analysis Critical Control Point (HACCP), which is a globally recognised food safety program, was proposed as suitable program minimise/eliminate the risk of contamination.Therefore, objective this study develop HACCP plan for dry common in Uganda an accompanying toolkit.The seven principles outlined by Codex Alimentarius were...

Iron biofortification is a strategy that alleviates Fe deficieny by improving staple crops, such as maize (Zea mays). Using Caco2 cell model, two varieties were developed for high and low bioavailability. In vitro observations should be tested in animals prior to human efficacy studies. We bioavailable our using the broiler chicken model. Diets made with 75% w/w of either (“Low”) or (“High”) bioavailability maize; content was not different (both 24 μg/g). analysis showed lower ferritin...

Abstract Iron deficiency anaemia is arguably the most important public health problem in developing countries. In Sub‐Saharan Africa, iron has largely been attributed to poor infant feeding practices where complementary foods low bioavailability are offered at‐risk infants. Home fortification of using micronutrient Sprinkles shown reduce many resource‐poor settings. this study, benefit as a home fortificant for some Kenyan was assessed an vitro Caco‐2 cell model. each case when were added...

Protein-energy malnutrition (PEM) remains a public health concern in most developing nations.In Africa, PEM can be attributed to monotonous diets based on cereals, roots, and tubers, with little or no protein of animal origin.Diversifying cropping systems include dense pseudo-cereals such as Quinoa (Chenopodium quinoa Willd.) could help provide more the diet vulnerable populations.Quinoa is crop potential for biodiversification because it has high nutritional value; however, underutilized...

Iron deficiency is an important public health problem that estimated to affect over one‐half the world population. Improving nutritional quality of staple food crops such as maize, by developing varieties with high bioavailable iron represents a sustainable and cost effective approach alleviating malnutrition. The aim our study was use Caco‐2 cell/quantitative trait loci (QTL) model discover genes influence maize grain concentration amount iron. After several breeding cycles guided...

Iron deficiency (ID) is a highly prevalent micronutrient deficiency, affecting individuals in both developing and developed countries. Previous research on children with ID report deficits attention related to variations brain dynamics as measured using electroencephelography (EEG). We here the results of analysis baseline data from randomized, double‐blind dietary intervention study involving 257 female students (ages 18‐26) at University Rwanda, Huye; 54 these participated behavioral EEG...