scholarly journals Effect of cooking locally available common bean ( Obwelu ) on iron and zinc retention, and pumpkin ( Sweet cream ) on provitamin A carotenoid retention in rural Uganda

2020 ◽  
Vol 8 (11) ◽  
pp. 5916-5925
Author(s):  
Edward Buzigi ◽  
Kirthee Pillay ◽  
Muthulisi Siwela
Keyword(s):  
Common Bean ◽  
Provitamin A ◽  
Iron And Zinc ◽  
Zinc Retention

scholarly journals Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 906 ◽  
Author(s):  
Edward Buzigi ◽  
Kirthee Pillay ◽  
Muthulisi Siwela
Keyword(s):  
Vitamin A ◽  
Common Bean ◽  
Vitamin A Deficiency ◽  
Sensory Attributes ◽  
Provitamin A ◽  
Complementary Food ◽  
Chi Square ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Chi Square Test

Ugandan children are vulnerable to vitamin A deficiency (VAD), iron deficiency (ID) and zinc deficiency (ZnD) because they are fed on complementary foods (CFs) low in vitamin A, iron and zinc. This study developed a novel provitamin A carotenoid (PVAC), iron and zinc rich common bean pumpkin blend (BPB) complementary food (CF) from locally available pumpkin and common bean in Uganda and aimed to determine its acceptance, compared to a control pumpkin blend (PB). Seventy caregivers participated in the study. The sensory attributes (taste, colour, aroma, texture and general acceptability) of BPB and PB were rated using a five-point facial hedonic scale (1 = very bad, 2 = bad, 3 = neutral, 4 = good, 5 = very good). Focus group discussions (FGDs) were conducted to assess the perceptions of caregivers about the BPB. The chi square test was used to detect the proportion difference for each sensory attribute between BPB and PB, whilst FGD data were analysed by thematic analysis. A proportion of 64% to 96% of the caregivers rated both BPB and PB as acceptable (good to very good) for all the sensory attributes. There was no significant difference in caregiver acceptability for all attributes between BPB and PB (p > 0.05). Caregivers had positive perceptions about the taste, texture, aroma and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. In conclusion, BPB was acceptable to caregivers, and they were interested to know how to prepare and use it as a CF.

scholarly journals Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: A randomised control trial

2020 ◽  
Author(s):  
Edward Buzigi ◽  
Kirthee Pillay ◽  
Muthulisi Siwela
Keyword(s):  
Vitamin A ◽  
Common Bean ◽  
Provitamin A ◽  
Complementary Food ◽  
Randomised Control Trial ◽  
Micronutrient Intake ◽  
Significant Difference ◽  
Iron And Zinc ◽  
The Mean ◽  
Mean Differences

Abstract Background Ugandan children are fed homemade complementary foods (CFs) which are usually deficient in vitamin A, iron and zinc. Novel homemade CFs rich in vitamin A, iron and zinc need to be developed, and assessed for their acceptability among target children. Objective Homemade provitamin A carotenoids (PVACs), iron and zinc-rich complementary food (CF), common bean pumpkin blend (BPB) formulated from pumpkin (Sweet cream) and common bean (Obwelu) and PVAC-rich pumpkin blend (PB) from Sweet cream were prepared by expert peer mothers. This study compared child acceptability of BPB and PB (control). Methods The crossover acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100 g of BPB (n=35) or 100 g of PB (n=35) on day one. After a washout period of one day, children crossed over to receive either BPB (n=35) or PB (n=35). The amount of CF consumed, duration of consumption, and micronutrient intake were assessed. The CF was acceptable if children consumed ≥ 50 g (50%) of served food (100 g). A paired t-test was used to determine the mean differences within participants between BPB and PB. The level of statistical significant difference was set at a probability value of 5% (p= 0.05). Results The mean consumption of BPB and PB was 53.9 g and 54.4 g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 minutes, respectively. There was no significant difference in the amounts consumed, and duration of consumption in BPB and PB (p >0.05). The mean intake of vitamin A was significantly higher (p <0.00001) in PB (152.5 µgRAE) compared to BPB (100.9 µgRAE). The mean iron intake was significantly higher in BPB (1.1mg) (p <0.00001) compared to PB (0.3mg). Furthermore, zinc intake was significantly higher (p <0.00001) in BPB (0.58mg) compared to PB (0.13 mg). Conclusion A homemade complementary food, BPB, made from locally available common bean and pumpkin is rich in PVACs, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda.

scholarly journals Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: A randomised control trial

2020 ◽  
Author(s):  
Edward Buzigi ◽  
Kirthee Pillay ◽  
Muthulisi Siwela
Keyword(s):  
Vitamin A ◽  
Common Bean ◽  
Provitamin A ◽  
Complementary Food ◽  
Randomised Control Trial ◽  
Micronutrient Intake ◽  
Significant Difference ◽  
Iron And Zinc ◽  
The Mean ◽  
Mean Differences

Abstract Background Homemade complementary foods (CFs) fed to children in Uganda are usually devoid of vitamin A, iron and zinc. Novel homemade CFs rich in vitamin A, iron and zinc need to be developed, and assessed for their acceptability among target children. Objective Homemade provitamin A carotenoid (PVAC), iron and zinc-rich complementary food (CF), common bean pumpkin blend (BPB) formulated from pumpkin ( Sweet cream ) and common bean ( Obwelu ) and PVAC-rich pumpkin blend (PB) from Sweet cream were prepared by expert peer mothers. This study compared child acceptability of BPB and PB (control). Methods The cross-over acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100g of BPB (n=35) or 100g of PB (n=35) on day one. After a washout period of one day, children crossed over to receive either BPB (n=35) or PB (n=35). The amount of CF consumed, duration of consumption, and micronutrient intake were assessed. CF was acceptable if children consumed ≥ 50g (50%) of served food (100g). A paired t-test was used to determine the mean differences within participants between BPB and PB. Results The mean consumption of BPB and PB was 53.9g and 54.4g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 minutes, respectively. There was no significant difference in amounts consumed, and duration of consumption in BPB and PB (P>0.05). The mean intake of vitamin A was significantly higher (P<0.00001) in PB (152.5 µgRAE) compared to BPB (100.9 µgRAE). The mean iron intake was significantly higher in BPB (1.1mg) (P<0.00001) compared to BP (0.3mg). Furthermore, zinc intake was significantly higher (P<0.00001) in BPB (0.58mg) compared to BP (0.13mg). Conclusion A homemade CF, BPB, made from locally available common bean and pumpkin is rich in PVAC, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda.

Meta-QTL analysis of seed iron and zinc concentration and content in common bean (Phaseolus vulgaris L.)

2018 ◽  
Vol 131 (8) ◽  
pp. 1645-1658 ◽  
Author(s):  
Paulo Izquierdo ◽  
Carolina Astudillo ◽  
Matthew W. Blair ◽  
Asif M. Iqbal ◽  
Bodo Raatz ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Qtl Analysis ◽  
Zinc Concentration ◽  
Phaseolus Vulgaris L ◽  
Iron And Zinc

scholarly journals Identification and Characterization of Carotenoids, Vitamin E and Minerals of Biofortified Sorghum

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1792-1792
Author(s):  
Hawi Debelo ◽  
Marc Albertsen ◽  
Marissa Simon ◽  
Ping Che ◽  
Mario Ferruzzi
Keyword(s):  
Vitamin E ◽  
Inductively Coupled Plasma ◽  
Food Systems ◽  
Zinc Content ◽  
Optical Emission ◽  
Sub Saharan Africa ◽  
Provitamin A ◽  
Emission Spectrometry ◽  
Iron And Zinc ◽  
Sub Saharan

Abstract Objectives Sorghum is a critical staple crop in Sub-Saharan Africa and has been included in biofortification efforts to enhance shortfall micronutrient content including provitamin A carotenoids (pVA), zinc and iron. The purpose of this study was to evaluate progress in enhancement of pVA, tocochromanol (vitamin E), iron and zinc content as well as improvements in stability from a new generation of transgenic biofortified sorghum events in order to prioritize selection for translation to food systems. Methods Transgenic sorghum events (n = 16) from three different genotypic backgrounds developed to increase provitamin A biosynthesis (PSY1 + CRTI genes, +/− CRTB gene) and increase tocochromanol accumulation (HGGT gene) for vitamin A stability were characterized for carotenoid and tocochromanol profile using liquid chromatography coupled with diode array detection. Events were compared against their respective null segregants and wild type (WT) sorghum. Mineral content of sorghum lines and those developed to increase iron and zinc accumulation (YSL2 + NAS2 genes) was assessed by inductively coupled plasma - optical emission spectrometry. Storage stability of carotenoids and tocochromanols was assessed under controlled conditions (25°C; 57%RH) over 3 months. Results Total pVA content from transgenic sorghum (5.9 ± 0.1 – 28.6 ± 0.6 mg/gFW) was significantly different (P &lt; 0.05) from null (0.4 ± 0 – 1.2 ± 0 mg/gFW) or WT (0.73 ± 0.2 mg/gFW). A general increase in total tocochromanol accumulation was observed in transgenic sorghum events (14.9 ± 0.8 – 36.2 ± 1.3 mg/gFW) compared to null/WT (14.2 ± 0.5 – 32.4 ± 4.4 mg/gFW) with significant differences observed among transgenic events across different sorghum genotypes (P &lt; 0.05). Mineral accumulation varied among sorghum events with levels ranging from 28.44 ± 1.9 – 48.85 ± 4.9 mg/g and 27.65 ± 4.5 – 63.59 ± 13.4 mg/g FW for zinc and iron respectively. Highest level of zinc and iron was observed in Tx430 sorghum event. Conclusions Findings from this study highlight progress in pVA levels of transgenic biofortified sorghum and the potential for increased vitamin E levels to improve pVA stability over storage. Studies are underway to characterize the bioaccessibility of pVA carotenoids, Fe and Zn from these events. Funding Sources Pioneer Foundation.

Inheritance of seed iron and zinc concentrations in common bean (Phaseolus vulgaris L.)

2008 ◽  
Vol 23 (2) ◽  
pp. 197-207 ◽  
Author(s):  
M. W. Blair ◽  
C. Astudillo ◽  
M. A. Grusak ◽  
R. Graham ◽  
S. E. Beebe
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Iron And Zinc ◽  
Zinc Concentrations

scholarly journals Iron and zinc grain concentrations diversity and agronomic performance of common bean germplasm collected from East Africa

2018 ◽  
Vol 18 (03) ◽  
pp. 13717-13742
Author(s):  
Wunnyfred Amongi ◽  
◽  
C Mukankusi ◽  
S Sebuliba ◽  
F Mukamuhirwa ◽  
...  
Keyword(s):  
Common Bean ◽  
East Africa ◽  
Agronomic Performance ◽  
Iron And Zinc

QTL for seed iron and zinc concentration and content in a Mesoamerican common bean (Phaseolus vulgaris L.) population

2010 ◽  
Vol 121 (6) ◽  
pp. 1059-1070 ◽  
Author(s):  
Matthew W. Blair ◽  
Juliana I. Medina ◽  
Carolina Astudillo ◽  
Judith Rengifo ◽  
Steve E. Beebe ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Zinc Concentration ◽  
Phaseolus Vulgaris L ◽  
Iron And Zinc
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