Abstract

Biofortification is among the food-based strategies, recently implemented and still in development, to fight micronutrient deficiencies. Three cereal-based traditional dishes of Sub-Saharan Africa (tô paste, pancakes, and gruel) prepared from one local (Gampela), or two biofortified (GB 8735 and Tabi) varieties of millet were assessed for their (i) acceptability by local consumers, (ii) iron and zinc absorption predicted by phytate-to-mineral molar ratios and (iii) contribution to the iron and zinc requirements of young children. Tasters preferred the color, texture, and taste of dishes prepared with the local variety, whether or not the grains were decorticated. Hedonic and preference tests showed no significant difference between the two biofortified varieties, but the cooks reported different behaviors during processing. Biofortified millet contained up to two times more iron than the local variety, reaching 6.5 mg iron/100 g dry matter. Iron and zinc contents remained higher in biofortified varieties even after decortication. Iron content in the dishes was highly variable, depending on iron loss and potential contamination during processing. The phytate-to-mineral molar ratios of all dishes indicated low iron absorption, independent of the millet variety, but improved zinc absorption in dishes prepared with biofortified varieties. The contribution of a dish prepared with one of the two biofortified millet varieties to the recommended iron and zinc intakes for 6–11-month-old children was estimated to be about 5 and 7%, respectively, compared to 2 and 4% for the same dish prepared with local millet. For 12–23-month-old children, the contribution to the recommended intakes was estimated to be about 14 and 12% with biofortified millet, respectively, and about 6 and 7% with local millet. The use of biofortified millet varieties could be complementary to food diversification strategies to increase iron and zinc intakes. As in Ouagadougou, cereals are eaten in different forms by young children several times per day, iron and zinc intakes could be improved in the long term by using the biofortified varieties of pearl millet.

Highlights

  • About two billion people [1] worldwide were affected by micronutrient malnutrition like iron, vitamin A or iodine deficiencies, mainly in rural areas of developing countries [2]

  • Tasters significantly preferred the color, texture, and taste of dishes prepared with the local variety Gampela whether they were prepared with whole or decorticated grains

  • Dishes prepared with the biofortified variety Tabi received higher scores than those prepared with the other biofortified variety (GB 8735), but these differences were mostly not significant

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Summary

Introduction

About two billion people [1] worldwide were affected by micronutrient malnutrition like iron, vitamin A or iodine deficiencies, mainly in rural areas of developing countries [2]. Cereals contribute little to meeting individual micronutrient requirements due to their low content in most minerals, and their high content in chelating factors, such as phytates and/or polyphenols that can reduce mineral bioavailability [4]. These chelating compounds form insoluble complexes with divalent mineral cations, iron and zinc, that cannot be absorbed in the duodenum. Processing of food can in some cases reduce the contents of chelating compounds and improve the bioavailability of minerals [5,6,7,8]

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