Micronutrient (provitamin A and iron/zinc) retention in biofortified crops
For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of bio...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
African Journal of Food, Agriculture, Nutrition and Development
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/148019 |
| _version_ | 1855525123066429440 |
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| author | Bechoff, A. Taleon, Victor Carvalho, Lucia M. J. Carvalho, José L. V. Boy, Erick |
| author_browse | Bechoff, A. Boy, Erick Carvalho, José L. V. Carvalho, Lucia M. J. Taleon, Victor |
| author_facet | Bechoff, A. Taleon, Victor Carvalho, Lucia M. J. Carvalho, José L. V. Boy, Erick |
| author_sort | Bechoff, A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water). |
| format | Journal Article |
| id | CGSpace148019 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | African Journal of Food, Agriculture, Nutrition and Development |
| publisherStr | African Journal of Food, Agriculture, Nutrition and Development |
| record_format | dspace |
| spelling | CGSpace1480192025-04-24T19:54:37Z Micronutrient (provitamin A and iron/zinc) retention in biofortified crops Bechoff, A. Taleon, Victor Carvalho, Lucia M. J. Carvalho, José L. V. Boy, Erick carotenoids biofortification degradation storage iron processing zinc For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water). 2017 2024-06-21T09:23:41Z 2024-06-21T09:23:41Z Journal Article https://hdl.handle.net/10568/148019 en Open Access African Journal of Food, Agriculture, Nutrition and Development Bechoff A.; Taleon, Victor; Carvalho, Lucia M. J.; Carvalho, José L. V.; and Boy, Erick. 2017. Micronutrient (provitamin A and iron/zinc) retention in biofortified crops. African Journal of Food, Agriculture, Nutrition, and Development. 17(2): 11893-11904. https://doi.org/10.18697/ajfand.78.HarvestPlus04 |
| spellingShingle | carotenoids biofortification degradation storage iron processing zinc Bechoff, A. Taleon, Victor Carvalho, Lucia M. J. Carvalho, José L. V. Boy, Erick Micronutrient (provitamin A and iron/zinc) retention in biofortified crops |
| title | Micronutrient (provitamin A and iron/zinc) retention in biofortified crops |
| title_full | Micronutrient (provitamin A and iron/zinc) retention in biofortified crops |
| title_fullStr | Micronutrient (provitamin A and iron/zinc) retention in biofortified crops |
| title_full_unstemmed | Micronutrient (provitamin A and iron/zinc) retention in biofortified crops |
| title_short | Micronutrient (provitamin A and iron/zinc) retention in biofortified crops |
| title_sort | micronutrient provitamin a and iron zinc retention in biofortified crops |
| topic | carotenoids biofortification degradation storage iron processing zinc |
| url | https://hdl.handle.net/10568/148019 |
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