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Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A

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Abstract

Initiatives to improve the nutritional quality of staple foods, such as beans and cassava by bio fortification should be encouraged as an alternative to overcome the deficiencies of iron and vitamin A. The evaluation of the bio accessibility of the minerals in these foods is also important, since the composition of nutrients does not necessarily correspond to the amount absorbed and metabolized in the body. Thus, the present work aims to evaluate the bio accessibility of iron (Fe) and zinc (Zn) in the presence of β-carotene in combinations of bio fortified food sources of Fe and Zn (cowpea cooked with and without maceration: CM/CW, respectively) and β-carotene (cooked cassava and cassava flour: CC/CF, respectively). The mixtures, after cooking, were analyzed for the centesimal composition and minerals, phytates, the percentage of iron and zinc bio accessibility by in vitro method and molar ratio. The mixtures presented significant amounts of proteins, carbohydrates and fibers. The β-carotene content showed no statistical difference in processing methods. The Fe content showed lower levels in the controls with cassava flour and its bio accessibility was also lower for treatment with cassava flour with CM, while for Zn or higher content it was used for treatment CW/CF, differing only from the treatment CW/CC, although their bio accessibilities were not different, except to iron in CMCC treatment. Both the IP6 fraction and the IP5 fraction did not show a significant difference (p > 0.05) between the treatments, it suggests no interference in bio accessibility. A diet rich in iron and vitamin A in adequate amounts with minimal content of absorption inhibitors can be effective in controlling iron deficiency. Bio fortified mixtures must be encouraged in different forms of consumption.

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Funding

The authors acknowledge CAPES for the scholarship granted to the first author, FAPES and the EMBRAPA for the donation of the bean and cassava.

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Authors and Affiliations

  1. Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES, CEP 29500-000, Brazil

    Priscila Brigide & Neuza Maria Brunoro Costa

  2. Post-Graduation Program On Food Science and Technology, School of Agriculture “Luiz de Queiroz”, University of Sao Paulo, Piracicaba, SP, Brazil

    Larissa Catelli Rocha Torres & Solange Guidolin Canniati Brazaca

  3. Graduation of Biology, Universityof Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES, CEP 29500-000, Brazil

    Renata Silva Figliuzzi

Authors
  1. Priscila Brigide
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  2. Larissa Catelli Rocha Torres
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  3. Solange Guidolin Canniati Brazaca
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  4. Renata Silva Figliuzzi
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  5. Neuza Maria Brunoro Costa
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Contributions

PB contributions to conception and design, acquisition of data, analysis and interpretation of data; RF carried out the experiments, LCRT, SGCB and RSF carried out the experiment, NMBC supervised the work and corrected the manuscript.

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Correspondence to Priscila Brigide.

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Brigide, P., Torres, L.C.R., Canniati Brazaca, S.G. et al. Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. J Food Sci Technol 58, 4083–4090 (2021). https://doi.org/10.1007/s13197-021-04966-0

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  • DOI: https://doi.org/10.1007/s13197-021-04966-0

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