Micronutrient Food Research Articles

Inorganic contaminants and micronutrients in foods consumed by the vegetarian Portuguese population

Inorganic contaminants and micronutrients in foods consumed by the vegetarian Portuguese population

Using deep learning model to predict micronutrients in food after processing

Understanding the nutritional content of food after processing is important for the food processing industry. Choosing the appropriate processing method allows users to retain healthy micronutrients. In fact, collecting nutrient information of food before and after processing poses many challenges due to biological changes and interactions of nutritional components. Currently, the approach is to collect data on each nutritional component before and after processing. Conventional machine learning models will then use this data to produce good prediction results but with limited stability. Therefore, we proposed to use a deep learning model to conduct training on a data set with 27 nutritional components that change through two processing processes, boil and fry, extracted from a standard reference data set of the United States. The results show accurate prediction and improve the stability by 8.6%. The study shows the potential of improving deep learning models in predicting post-processing nutritional composition in food processing.

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds.

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein-phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still,new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functionaland healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.

Soil saprophages as an emerging global source of micronutrients

Abstract ‘Hidden hunger’ occurs in humans and livestock and stems from deficiencies in microelements, essential amino acids, and vitamins. Triggered by insufficient intake of micronutrients in food and feed, even when macronutrients are abundant, hidden hunger can result in the development of serious diseases and pathological conditions. Finding sufficient micronutrients is often challenging because they are either obtained from limited external natural sources or synthesised de novo. Soil-dwelling saprophages comprise one of the largest proportions of zoomasses on Earth but remain surprisingly overlooked as a potential micronutrient source. To assess their nutritional content concerning micronutrients, we selected 31 invertebrate species obtained from natural ecosystems of European Russia or widely cultivated species originating mainly from tropical regions. They belong to major soil saprophage taxa: cockroaches (Blattodea), beetle (Coleoptera) larvae and imagoes, springtails (Collembola), millipedes (Diplopoda), fly (Diptera) larvae, earthworms (Haplotaxida), woodlice (Isopoda), crickets (Orthoptera). We assessed their proteinogenic amino acid, microelement, and vitamin composition. Taxonomic differences in the composition and ratio of micronutrients were determined and we identified specific taxa naturally enriched with micronutrients for future consideration as potential candidates for incorporation into food and feed supplements to alleviate hidden hunger in livestock and humans.

The Socialization of Biofortification to Overcome Stunting in Kuala Dua Village

Biofortification technology is an intervention activity that has an effort to increase the concentration of micronutrients in food. The adoption of farmers is very good, indicated by the increasing biofortified farming activities in Kuala Dua Village. Thisincrease can be seen from the achievement of the cropping index from 200 to 300 and production from 4 tonnes per hectare to an average of between 6 -tonnes per hectare. It also can be concluded that the farmer’s adoption is very good, indicated by the increasing biofortified farming activities in Kuala Dua Village. It can be seen from the achievement of a cropping index from 200 to 300 and production from 4 tonnes per hectare to between 6 -7 tonnes per hectare. The results of this can be used for the prevention of stunting in Kuala Dua Village, Sungai Raya District, Kubu Raya Regency

Characterization and rheological behavior of vitamin E nanoemulsions prepared by phase inversion composition technique

Many food, pharmaceutical, and cosmetic products are fabricated as nanoemulsions of vitamin E, a vital food micronutrient soluble in oil. Nanoemulsion production, maintenance, and application depend on physicochemical characteristics and rheology. Therefore in this work, we prepared Vitamin E nanoemulsions by the phase inversion composition technique and investigated its physical and rheological characteristics at varied stirring speeds. The nanoemulsions' mean droplet sizes, confined to 5.77 to 11.89 nm, surprisingly showed two different flow behavior regimes: at low-shear rates, Pseudoplastic behavior, and at high-shear rates, Newtonian behavior. Furthermore, their viscosity in high shear rate regimes increased with droplet size. The nanoemulsions exhibited linear viscoelasticity, with storage modulus and loss modulus varying with frequency, and showed concentrated solution behavior, with a storage modulus larger than the loss modulus at higher frequencies. After 30 days of storage, larger droplet-size nanoemulsions showed a more significant viscosity and loss modulus reduction than smaller droplet-size nanoemulsions. This study on Vitamin E nanoemulsions' flow behavior will help develop oil-soluble vitamin delivery applications.

PENGOLAHAN PRODUK ANTI STUNTING MASYARAKAT DESA SUMODIKARAN KECAMATAN DANDER KABUPATEN BOJONEGORO

One of the problems being faced by the people of Sumodikaran Village is the problem of chronic nutrition or stunting, where there are at least 3 children experiencing stunting and 3 children experiencing malnutrition in the village. Possible factors for this to occur include the low quality of micronutrients in food, low intake of a variety of foods from animal sources, and giving children additional food that is low in energy. However, on the other hand, society is also hampered by the low economy so that it is unable to provide better nutritional intake for children. The lack of knowledge of village communities regarding marketing strategies is one of the problems that has an impact on the village economy. The aim of implementing this Community Service is to reduce chronic or stunting nutrition in Sumodikaran village. This service is carried out using a systematic method with 2 stages, namely preparation and implementation. Where the implementation consists of 3 steps such as socialization on stunting prevention, socialization on digital marketing and introduction to graphic design and preparation of materials and processing of anti-stunting products. The results of this community service are in the form of increasing public understanding and knowledge about the importance of reducing malnutrition or stunting by improving the economy through processing nutritious snacks and at the same time marketing them

Raman spectroscopy enables non‐invasive and quantitative assessment of macronutrients in baked foods

AbstractFast and accurate assessments of macro and micronutrients in food can be used to balance the diet of millions of people around the world. This can help to prevent the development of chronic diseases such as obesity and diabetes. Modern analytical methods that can be used to reveal information about the nutritional composition of food are destructive and laborious. In this study, we examine the potential of Raman spectroscopy in the non‐invasive, non‐destructive, and quantitative assessment of carbohydrates, gluten, carotenoids, and fats in baked foods, including bread and crackers. The Raman effect is based on the phenomenon of inelastic light scattering. Our results demonstrate that Raman spectroscopy could be used to quantify the amount of carbohydrates, gluten, carotenoids, and fats in baked foods. Furthermore, unique spectroscopic signatures of bread and crackers could be used for their automated identification. These findings demonstrate that Raman‐based sensors can be used to personalize nutrition and control the quality of consumed food products.

Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2-10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles' crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2-4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles.

The Relationship between Insulin Resistance and Micronutrient Intake in Polycystic Ovary Syndrome Subgroups

Background: Polycystic ovary syndrome (PCOS) is with oxidative stress in women of reproductive age. Oxidative stress is an important factor in the development of insulin resistance. Some micronutrients are also linked to oxidative stress. The aim of this study was to determine the relationship between insulin resistance and micronutrient intake in PCOS subgroups. Methods: This case-control study was performed on 151 PCOS. They were divided into four groups according to the Rotterdam diagnostic criteria: D = 37, C = 40, B = 33, A = 41 and 31 women were also in the control group and did not have this syndrome. Micronutrient food intake was assessed with a 168-item FFQ feed frequency questionnaire. Insulin resistance was diagnosed with HOMA-IR index (Cut off> 2.5). The data were analyzed with SPSS 22 using Kruskal Wallis (KW), Spearman, and Chi-square tests. Results: The mean age of participants was 28.53 years. There was a significant relationship between the HOMA-IR and some dietary components (selenium depletion in group A, zinc depletion, vitamin D, and vitamin E in group D, and vitamin D and vitamin E depletion in control group) (P < 0.05). There was no relationship between subgroups B and C. Conclusion: Due to the significant relationship between insulin resistance indices, increasing the dietary intake of zinc, selenium, vitamin D, and vitamin E in women with PCOS, as well as increasing the dietary intake of these micronutrients in improving the physical health and fertility parameters of these people is recommended.

Nutrient retention in popular dishes based on Google Trends data in Hatay cuisine.

Introduction: Hatay cuisine has an important place in Turkey and world cuisine. It consists of meat dishes, stuffed vegetables, vegetable dishes, jams, pickles, pilafs, soups, appetizers and salads, herbs collected from nature, desserts, pastries, dairy products and dry foods. The culinary processes differing in cultures alter nutrient value of foods. Food preparation and processing operations affect contents and bioavailability of micronutrients in traditional dishes. Several studies have been carried out to investigate the influence of traditional food preparation and processing methods in vitamins and minerals. In this study, nutrient retention in popular dishes of Hatay cuisine was analyzed. Material and methods: Google Trends is an open access tool that allows to determine the popularity of search terms. In the current study, the most common dishes searched in the last 12 months by individiuals living in Hatay province were selected. Şıhılmahşi, tepsi kebabı, tuzlu yoğurt çorbası, humus and künefe were the most searched on the web. We used the Nutrient Retention Factor Table of the United States Department of Agriculture (USDA), and the nutrient content of the Turkish traditional dishes described above was calculated after cooking of Hatay cuisine. Results: the highest loss of micronutrients has been found in vitamin B6, folate, vitamin B12 and thiamine. In şıhılmahşi, the highest loss was in folate, with 40 %. In tepsi kebabı, the highest loss appeared in vitamin B6, with 50 %. In tuzlu yoğurt soup, 70 % loss of B12 was reported. In humus, the highest loss was in folate at the level of 40 %. In künefe, the most loss occurred in folate with 30 %. Clonclusion: specific cooking, preparation and preservation practices of traditional dishes that are compatible with local experience can be encouraged as an alternative or adjunct to other methods of increasing the availability of micronutrients in foods.

Traditional knowledge, beliefs and practices on collection of lake flies (chaoborus and chironomus sp.) and their implications on food security

Lake Flies are edible insects with the potential of contributing to food security in that they are an alternative protein and micronutrient food source in freshwater lake regions. The main challenge in exploiting the lake flies is the difficulty in the collection. This study was conducted to identify sustainable traditional collection practices and forecasting techniques of lake flies and was implemented in Rusinga and Mfangano Island in Kenya. The ethnographic study employed multiple methods of data collection: focus group discussion (FGD), observations, and interview schedules. 5 (3 female and 2 male) key informants were selected for interview schedules aged above 60 years. 48 (19 female and 29 male) participants took part in FGDs they were divided into 8 sets each containing 6 participants and an age range between 18 to 40 years. Open data kit (ODK) software was used for data collection while analysis was conducted via thematic analysis framework using Nvivo version 10 software. Questions were administered on traditional lake-flies emergence forecasting, collection techniques, and devices. The emergence of lake flies is determined by moon sightings, the presence of strong winds, and the rainy season. Lake flies can be collected: in mid-air flight mode, in bushes along the shore, and during night operations using a light source (bulb, touch). Lake flies are collected using traditional tools: a woven basket with a stick handle, pots, a plastic basin, and a woven basket with a stick attached. Cultural myths associated with lake flies included: marriage partner/business customers’ attraction. Uses include libido enhancement, remedy for sickness, and good fish harvest indicator. In conclusion, lake flies have the potential to contribute to food and nutrition security as affordable and locally available alternative protein and micronutrient sources.

Physico‐nutritional characterization of composite cassava and orange‐fleshed sweet potato flours and sensory evaluation of “fufu” prepared from the flour blends

The orange-fleshed sweet potato (OFSP) is being promoted for consumption as a public health tool to combat vitamin A deficiency diseases in Africa. As a staple diet in many households in West Africa, “fufu” aptly lends itself to fortification with OFSP for the delivery of essential micronutrients for health improvement. In this study, the nutritional and functional characteristics of composite cassava/OFSP flours for preparation into "fufu" were examined, and the cooked food was subjected to sensory evaluation. OFSP enriched the nutritional composition as its substitution levels for cassava increased. However, the texture and pasting properties degraded concomitantly during the heating process. Sensory panelists preferred "fufu" prepared from the composite flours with up to 5% replacement of cassava with OFSP. This can potentially contribute 39–77% of the Recommended Dietary Allowance of vitamin A for children and 33% for women of reproductive age and help alleviate related deficiency diseases. Practical applications Reducing hunger and promoting health is the foremost objective of the Sustainable Development Goals 2 and 3. This requires prioritizing specific food micronutrients and establishing approaches to deliver them to the consuming public. "Fufu" is a staple diet regularly consumed in many households in West Africa. However, its nutritional content is low due to the low content of micronutrients in the traditional ingredients. A new processing recipe for "fufu", which uses the composite flours of the ingredients, aptly lends it to fortification with nutrient-rich ingredients to administer the essential dietary requirements of its consumers. Given the substantial composition of important food micronutrients, particularly β-Carotene, in the orange-fleshed sweet potato (OFSP), it is the most considered candidate crop for meeting the critical dietary needs of people plagued with vitamin A deficiency diseases. The importance of this study, therefore, lies in the development of a new "fufu" product fortified with OFSP to avert the vitamin A deficiency diseases that mostly affect women of reproductive age and children in Africa.

A proposed method for defining the required fortification level of micronutrients in foods: An example using iron.

In 2006, the WHO published a framework for calculating the desired level of fortification of any micronutrient in any staple food vehicle, to reduce micronutrient malnutrition. This framework set the target median nutrient intake, of the population consuming the fortified food, at the 97.5th percentile of their nutrient requirement distribution; the Probability of Inadequacy (PIA) of the nutrient would then be 2.5%. We argue here that the targeted median nutrient intake should be at Estimated Average Requirement (50th percentile), since the intake distribution will then overlap the requirement distribution in a population that is in homeostasis, resulting in a PIA of 50%. It is also important to recognize that setting the target PIA at 2.5% may put a sizable proportion at risk of adverse consequences associated with exceeding the tolerable upper limit (TUL) of intake. This is a critical departure from the WHO framework. For a population with different age- and sex-groups, the pragmatic way to fix the fortification level for a staple food vehicle is by achieving a target PIA of 50% in the most deprived age- or sex-group of that population, subject to the condition that only a very small proportion of intakes exceed the TUL. The methods described here will aid precision in public health nutrition, to pragmatically determine the precise fortification level of a nutrient in a food vehicle, while balancing risks of inadequacy and excess intake.

Effect of palm kernel meal (Elaeis guineensis, Jacq, 1763) in the diet on digestive transit and some serum parameters in Nile tilapia (Oreochromis niloticus, Linnaeus, 1758)

As part of the continuation of the thesis work on the valuation of palm kernel cake in the diet of Nile tilapia, a study was carried out from March 7th to April 12th, 2018 at the Aquaculture Research and Development Unit of the University of Lome in Togo. It aims to evaluate the digestive use efficiency of palm kernel cake (PK) in Oreochromis niloticus. So, two lots of 180 male Oreochromis niloticus; juvenile of 57.14 ± 4.43 g and adults of 144.04 ± 7.65 g were each randomly distributed in 9 recirculate system concrete tanks of 600 L, at 20 fish per tank, filled to 250 liters of water. They were fed two weeks with three isoprotein diets (32% crude protein) in triplicate, distributed manually three times a day at 2% of the fish biomass; standard fish feed Raanan (RA) and two diets containing 30% PK untreated (R3) or cooked in water for one hour (R3C). After a 2 days fasting, some fish were fed once again to satiety (8am). Then a sample of 6 fish per lot was euthanized in a clove solution. After blood sampling, the fish were dissected at 0h, 1h, 4h, 8h, 12h and 24h after feeding to measure blood and intestinal parameters. The results obtained show that raw PK is an unpalatable fibrous ingredient but well valued once cooked with a digestive improvement allowing good absorption of food micronutrients in both juveniles and adults. This absorption led to changing in the serum protein level for growth of fish and nitrogenous excretion in the form of urea. The cooking slowed the transit of the food into the digestive tract of tilapia, this can improve zootechnical performance of fish.

Efekat suplemenata cinka na kvalitet sna kod starijih - randomizovana klinička studija

Introduction/Aim: The use of macronutrient and micronutrient foods is associated with the duration of sleep. This study aimed to determine the effect of zinc supplements on the sleep quality of older adults. Methods: The current parallel randomized clinical trial study was performed using a convenience sampling method. One hundred and fifty older adults who met the inclusion criteria were assigned to intervention and control group. The participants in the intervention group received a daily dose of 30 mg zinc supplementation pill for 70 days and the control group did not receive any supplement. Sleep quality was measured using the Pittsburgh Sleep Quality Index (PSQI). Serum zinc level in both groups was measured through the auto-analysis method. The questionnaire was completed and the serum level of zinc was measured twice, before the intervention and 70 days after the intervention. Results: Both groups were homogeneous in terms of demographic variables, sleep quality, and serum zinc level before the intervention. Of all, 73.3% of older adults in the intervention group and 74.7% of older adults in the control group had poor sleep quality. Sleep quality in the intervention group, as compared with the control group, significantly improved after the intervention. Furthermore, serum zinc levels in older adults in the intervention group, as compared with the control group, significantly increased after the intervention. Conclusion: Based on the results of this study, it is recommended to utilize zinc supplementation as a new therapeutic approach for improving sleep quality in older adults.

Dietary modulation of large extracellular vesicles: the good and the bad for human health.

Extracellular vesicles (EVs) encompassing nanovesicles derived from the endosome system and generated by plasmatic membrane shedding are of increasing interest in view of their ability to sustain cell-to-cell communication and the possibility that they could be used as surrogate biomarkers of healthy and unhealthy trajectories. Nutritional strategies have been developed to preserve health, and the impact of these strategies on circulating EVs is arousing growing interest. Data available from published studies are now sufficient for a first integration to better understand the role of EVs in the relationship between diet and health. Thus, this review focuses on human intervention studies investigating the impact of diet or its components on circulating EVs. Because of analytical bias, only large EVs have been assessed so far. The analysis highlights that poor-quality diets with elevated fat and sugar content increase levels of circulating large EVs, and these can be partly counteracted by healthy food or some food micronutrients and bioactive compounds. However, knowledge of the content and the biological functions of these diet-induced EVs is still missing. It is important to address these aspects in new research in order to state if EVs are mediators of the effects of diet on health.

Micronutrient Food Supplements in Patients with Gastro-Intestinal and Hepatic Cancers.

Colorectal carcinogenesis is the second most common cause of mortality across all types of malignancies, followed by hepatic and stomach cancers. Chemotherapy and radiotherapy are key approaches to treating cancer patients, but these carry major concerns, such as a high risk of side effects, poor accessibility, and the non-selective nature of chemotherapeutics. A number of natural products have been identified as countering various forms of cancer with fewer side effects. The potential impact of vitamins and minerals on long-term health, cognition, healthy development, bone formation, and aging has been supported by experimental and epidemiological studies. Successful treatment may thus be highly influenced by the nutritional status of patients. An insufficient diet could lead to detrimental effects on immune status and tolerance to treatment, affecting the ability of chemotherapy to destroy cancerous cells. In recent decades, most cancer patients have been taking vitamins and minerals to improve standard therapy and/or to decrease the undesirable side effects of the treatment together with the underlying disease. On the other hand, taking dietary supplements during cancer therapy may affect the effectiveness of chemotherapy. Thus, micronutrients in complementary oncology must be selected appropriately and should be taken at the right time. Here, the potential impact of micronutrients on gastro-intestinal and hepatic cancers is explored and their molecular targets are laid down.

Nutritional Adequacy and Diet Quality Are Associated with Standardized Height-for-Age among U.S. Children.

Nutritional status affects linear growth and development. However, studies on the associations between nutritional status, diet quality, and age-standardized height in children are limited. The aim of this study was to assess the relationship between macro- and micronutrient intake and food consumption and height-for-age Z score (HAZ) among US children in the National Health and Nutrition Examination Survey (NHANES). This cross-sectional population-based study included 6116 US children aged 2–18 years. The usual dietary intake of nutrients and food groups was estimated by the multiple source method (MSM) using two-day food consumption data from NHANES 2007–2014. After adjusting for covariates, HAZ was positively associated with intakes of energy, protein, carbohydrate, fat, vitamins A, D, E, B6, and B12, thiamin, riboflavin, niacin, calcium, and iron. Children in the highest tertile of HAZ were less likely to consume lower than the EAR for vitamin E and calcium. Major foods consumed by children with lower HAZ were soft drinks, high-fat milk products, cakes, cookies, pastries, and pies, whereas children with higher HAZ tended to consume low-fat milk products, tea, and low-calorie fruit juice. These findings suggest that adequate nutritional intake, diet quality, and nutrient-dense food are important factors for height in children.

Assessment of Nine Micronutrients in Jasmine 85 Rice Grown in Ghana Using Neutron Activation Analysis

The amount of micronutrients in food is a key factor that determines the health status of a person. The concentrations of nine micronutrients, Sodium (Na), Magnesium (Mg), Chlorine (Cl), Potassium (K), Calcium (Ca), Vanadium (V), Manganese (Mn), Copper (Cu) and Iodine (I), in polished Jasmine 85 rice, locally cultivated in five rice farming areas in Ghana (Afienya, Afife, Dawhenya, Ashaiman and Aveyime), were determined using Neutron Activation Analysis. The standard materials used as reference were the International Atomic Energy Agency (IAEA)-530 Tuna fish homogenate and the National Institute of Standard and Technology (NIST) USA 1566b Oyster Tissue. Recoveries of the elemental concentrations ranged from 88% to 111% of the certified values. Relative standardization method was used in the quantification of the elements. The range of concentrations measured in the rice are: 142.3-188.1 mg/kg for Na, 483.2-875.7 mg/kg for Mg, 465.6-718.0 mg/kg for Cl, 514.6-2949.0 mg/kg for K, 2303.0-2622.0 mg/kg for Ca, 0.0698-0.1925 mg/kg for V, 9.956-14.460 mg/kg for Mn, 0.8728-1.6790 mg/kg for Cu and 0.1181-0.1447 mg/kg for I. Using Hierarchical clustering analysis and Principal Component Analysis to evaluate the intensities of measured concentrations, K was established to be the most abundant, and was used to categorize two distinct clusters; Group 1 farms (Ashaiman, Afienya, and Dawhenya) and Group 2 farms (Aveyime and Afife). Group 2 farms recorded elevated intensities of micronutrients. With Pearson's correlation coefficient, some noteworthy correlations realized were between Na and K (r = 0.951), Na and V (r = 0.842) and K and V (r = 0.812). This indicated the same or similar source inputs for each pair. The calculated mean daily intake of K exceeded the mean Recommended Dietary Allowable and Adequate Intake for all Life Stage Groups. Estimated health risk associated with the consumption of rice was only present for children between the ages of 1 and 3 for Mg. The information on these nine micronutrients content of the rice from these five farming areas would be valuable in rice consumption studies to evaluate the overall availability of micronutrients to the Ghanaian populace and age groups and also in nutrition planning for analysis of nationwide rice supplies, mainly for regions and countries known to be susceptible to deficiencies of these micronutrients. The techniques espoused in this research can be used to accurately determine the concentration of micronutrients in rice and also trace the area where the rice was produced.