Abstract
Abstract Iron and zinc deficiencies remain a significant problem in sub-Saharan Africa. This study aimed at determining mineral, antinutrient contents of differently processed ALVs, and the bioaccessibility of iron and zinc from cooked, blanched-dried, as well as spontaneously fermented-dried ALVs. Mineral and antinutrient contents of ALVs were analysed and the bioaccessibility of iron and zinc from ALVs were analysed by in vitro dialysability assay. Iron, zinc, magnesium, and calcium contents of the ALVs were high. Compared to cooked vegetables, both spontaneously fermented-dried and blanched-dried vegetables had significantly lower levels of condensed tannins, while significantly lower total phenolic contents were found in blanched-dried vegetables. Compared to cooked counterparts, percentage iron and zinc bioaccessibilities in spontaneously fermented-dried and blanched-dried ALVs showed no significant (p > 0.05) differences except for iron in Ethiopian kale and zinc in amaranth. Based on data from this study, it is recommended that ALVS should be consumed concurrently with iron and zinc enhancers to enhance bioaccessibility.
Highlights
The prevalence of anaemia is estimated at 22.8% globally with sub-Saharan Africa as one of the regions bearing the greatest burden (Gardner & Kassebaum, 2020)
Iron and zinc deficiencies in subSaharan Africa are mainly caused by inadequate dietary intake of animal sources of iron and zinc due to most households relying mainly on cereal-based staple foods, which have low iron and zinc bioavailability (Fanzo, 2012)
3.6 Limitations and strengths of the study. These findings provide valuable information on predicting the direction of bioavailability of iron and zinc from processed African leafy vegetables (ALVs) to a wide audience in sub-Saharan Africa
Summary
The prevalence of anaemia is estimated at 22.8% globally with sub-Saharan Africa as one of the regions bearing the greatest burden (Gardner & Kassebaum, 2020). Iron deficiency anaemia (IDA) is associated with inadequate dietary intake, increase in iron demand from the body, chronic loss of blood, and poor iron absorption (Chaparro & Suchdev, 2019; Gardner & Kassebaum, 2020). The prevalence of inadequate zinc intake was estimated to exceed 25% in the sub-Saharan Africa region (Wessells & Brown, 2012). Iron and zinc deficiencies in subSaharan Africa are mainly caused by inadequate dietary intake of animal sources of iron and zinc due to most households relying mainly on cereal-based staple foods, which have low iron and zinc bioavailability (Fanzo, 2012). Major challenges in the sustainable incorporation of ALVs into diets are their seasonality and postharvest losses due to their high perishability (Uusiku et al, 2010; Gogo et al, 2018)
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