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Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

Abstract 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. Methods The mineral (iron, zinc, and calcium) and antinutrient (phytate,... Full description

Journal Title: Nutrition (Burbank Los Angeles County, Calif.), 2015, Vol.31 (9), p.1117-1123
Main Author: Kruger, Johanita, Ph.D
Other Authors: Mongwaketse, Tiyapo, M.Sc , Faber, Mieke, Ph.D , van der Hoeven, Marinka, Ph.D , Smuts, Cornelius M., Ph.D
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Alma/SFX Local Collection
Publisher: United States: Elsevier Inc
ID: ISSN: 0899-9007
Link: https://www.ncbi.nlm.nih.gov/pubmed/26233869
Zum Text:
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title: Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition
format: Article
creator:
  • Kruger, Johanita, Ph.D
  • Mongwaketse, Tiyapo, M.Sc
  • Faber, Mieke, Ph.D
  • van der Hoeven, Marinka, Ph.D
  • Smuts, Cornelius M., Ph.D
subjects:
  • Africa
  • Bioaccessibility
  • Biological Availability
  • Calcium, Dietary - analysis
  • Corn
  • Diet
  • Edible Grain - chemistry
  • Food, Fortified
  • Gastroenterology and Hepatology
  • Green leafy vegetable dishes
  • Humans
  • Intestinal Absorption
  • Iron
  • Iron - analysis
  • Iron, Dietary - analysis
  • Meals
  • Minerals - analysis
  • Nutrition
  • Nutritive Value
  • Phytate
  • Phytic Acid - analysis
  • Plant Leaves
  • Tannins
  • Tannins - analysis
  • Traditional meal
  • Vegetables
  • Vegetables - chemistry
  • Zea mays - chemistry
  • Zinc
  • Zinc - analysis
  • Zinc in the body
ispartof: Nutrition (Burbank, Los Angeles County, Calif.), 2015, Vol.31 (9), p.1117-1123
description: Abstract 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. Methods The mineral (iron, zinc, and calcium) and antinutrient (phytate, total phenolics, and tannins) contents and in vitro bioaccessibility of iron and zinc were analyzed. The iron and zinc contents and bioaccessibilities were used to calculate contribution these dishes and meals could make toward the recommended daily requirements and absolute requirements of vulnerable populations. Results It was found that the GLV dishes contained average amounts of zinc (2.8–3.2 mg/100 g, dry base [db]), but were high in both iron (12.5–23.4 mg/100 g, db) and antinutrients (phytate 1420–2089 mg/100 g, db; condensed tannins 105–203 mg/100 g, db). The iron bioaccessibility and amount of bioaccessible iron ranged between 6.7% and 45.2% and 0.9 and 5.11 mg/100 g, db, respectively. The zinc bioaccessibility and amount of bioaccessible zinc ranged between 6.4% and 12.7% and 0.63 and 1.63 mg/100 g, db, respectively. Conclusion Importantly, although compositing the GLV dishes with fortified maize porridges decreases the iron and zinc contents, because of the low antinutrient content of the maize meal, the amount of bioaccessible iron and zinc in the meal increases.
language: eng
source: Alma/SFX Local Collection
identifier: ISSN: 0899-9007
fulltext: fulltext
issn:
  • 0899-9007
  • 1873-1244
url: Link


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titlePotential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition
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creatorKruger, Johanita, Ph.D ; Mongwaketse, Tiyapo, M.Sc ; Faber, Mieke, Ph.D ; van der Hoeven, Marinka, Ph.D ; Smuts, Cornelius M., Ph.D
creatorcontribKruger, Johanita, Ph.D ; Mongwaketse, Tiyapo, M.Sc ; Faber, Mieke, Ph.D ; van der Hoeven, Marinka, Ph.D ; Smuts, Cornelius M., Ph.D
descriptionAbstract 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. Methods The mineral (iron, zinc, and calcium) and antinutrient (phytate, total phenolics, and tannins) contents and in vitro bioaccessibility of iron and zinc were analyzed. The iron and zinc contents and bioaccessibilities were used to calculate contribution these dishes and meals could make toward the recommended daily requirements and absolute requirements of vulnerable populations. Results It was found that the GLV dishes contained average amounts of zinc (2.8–3.2 mg/100 g, dry base [db]), but were high in both iron (12.5–23.4 mg/100 g, db) and antinutrients (phytate 1420–2089 mg/100 g, db; condensed tannins 105–203 mg/100 g, db). The iron bioaccessibility and amount of bioaccessible iron ranged between 6.7% and 45.2% and 0.9 and 5.11 mg/100 g, db, respectively. The zinc bioaccessibility and amount of bioaccessible zinc ranged between 6.4% and 12.7% and 0.63 and 1.63 mg/100 g, db, respectively. Conclusion Importantly, although compositing the GLV dishes with fortified maize porridges decreases the iron and zinc contents, because of the low antinutrient content of the maize meal, the amount of bioaccessible iron and zinc in the meal increases.
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subjectAfrica ; Bioaccessibility ; Biological Availability ; Calcium, Dietary - analysis ; Corn ; Diet ; Edible Grain - chemistry ; Food, Fortified ; Gastroenterology and Hepatology ; Green leafy vegetable dishes ; Humans ; Intestinal Absorption ; Iron ; Iron - analysis ; Iron, Dietary - analysis ; Meals ; Minerals - analysis ; Nutrition ; Nutritive Value ; Phytate ; Phytic Acid - analysis ; Plant Leaves ; Tannins ; Tannins - analysis ; Traditional meal ; Vegetables ; Vegetables - chemistry ; Zea mays - chemistry ; Zinc ; Zinc - analysis ; Zinc in the body
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descriptionAbstract 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. Methods The mineral (iron, zinc, and calcium) and antinutrient (phytate, total phenolics, and tannins) contents and in vitro bioaccessibility of iron and zinc were analyzed. The iron and zinc contents and bioaccessibilities were used to calculate contribution these dishes and meals could make toward the recommended daily requirements and absolute requirements of vulnerable populations. Results It was found that the GLV dishes contained average amounts of zinc (2.8–3.2 mg/100 g, dry base [db]), but were high in both iron (12.5–23.4 mg/100 g, db) and antinutrients (phytate 1420–2089 mg/100 g, db; condensed tannins 105–203 mg/100 g, db). The iron bioaccessibility and amount of bioaccessible iron ranged between 6.7% and 45.2% and 0.9 and 5.11 mg/100 g, db, respectively. The zinc bioaccessibility and amount of bioaccessible zinc ranged between 6.4% and 12.7% and 0.63 and 1.63 mg/100 g, db, respectively. Conclusion Importantly, although compositing the GLV dishes with fortified maize porridges decreases the iron and zinc contents, because of the low antinutrient content of the maize meal, the amount of bioaccessible iron and zinc in the meal increases.
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29Zinc - analysis
30Zinc in the body
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titlePotential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition
authorKruger, Johanita, Ph.D ; Mongwaketse, Tiyapo, M.Sc ; Faber, Mieke, Ph.D ; van der Hoeven, Marinka, Ph.D ; Smuts, Cornelius M., Ph.D
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abstractAbstract 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. Methods The mineral (iron, zinc, and calcium) and antinutrient (phytate, total phenolics, and tannins) contents and in vitro bioaccessibility of iron and zinc were analyzed. The iron and zinc contents and bioaccessibilities were used to calculate contribution these dishes and meals could make toward the recommended daily requirements and absolute requirements of vulnerable populations. Results It was found that the GLV dishes contained average amounts of zinc (2.8–3.2 mg/100 g, dry base [db]), but were high in both iron (12.5–23.4 mg/100 g, db) and antinutrients (phytate 1420–2089 mg/100 g, db; condensed tannins 105–203 mg/100 g, db). The iron bioaccessibility and amount of bioaccessible iron ranged between 6.7% and 45.2% and 0.9 and 5.11 mg/100 g, db, respectively. The zinc bioaccessibility and amount of bioaccessible zinc ranged between 6.4% and 12.7% and 0.63 and 1.63 mg/100 g, db, respectively. Conclusion Importantly, although compositing the GLV dishes with fortified maize porridges decreases the iron and zinc contents, because of the low antinutrient content of the maize meal, the amount of bioaccessible iron and zinc in the meal increases.
copUnited States
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pmid26233869
doi10.1016/j.nut.2015.04.010