Need For Fortification Research Articles

Micronutrient Fortification in Foods and Soy Milk, a Plant-based Milk Substitute as a Candidate Vehicle

Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and for improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for successful fortification. Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, a plant-based milk substitute, as a candidate vehicle for fortification. Methods: Literature mining was done in food research journals, Pubmed, Scopus to collect adopted fortification strategies and preferred vehicles for fortification. Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lactovegetarians, and especially those with bovine milk allergy and lactose intolerance. This plantbased milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro- and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants. Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers, as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, as well as promoting public awareness regarding the need for fortification are other necessary requisites.

Preterm infant nutrition and growth with a human milk diet

Human milk is the preferred enteral diet for preterm infants. It provides macronutrients, micronutrients, and bioactive factors that support physical growth and neurodevelopment. Challenges of the human milk diet include the variability in its composition and a need for fortification to mirror placental nutrient delivery and prevent extrauterine growth restriction. Various strategies exist to attain target nutrient provision and optimize growth, including leveraging new technology for point-of-care human milk analysis. When maternal milk is unavailable or in short supply, pasteurized donor human milk is the preferred alternative. Infants fed donor milk may have slower weight gain than those fed exclusively maternal milk or formula, whereas infants fed fortified maternal milk have similar weight gain to preterm formula-fed infants. Future directions include more rigorous characterization of the variation in human milk, further investigation of the clinical benefits of non-nutrient bioactive factors in milk, and novel approaches to optimize fortification.

Feeding infants with complex congenital heart disease: a modified Delphi survey to examine potential research and practice gaps.

To determine clinical consensus and non-consensus in regard to evidence-based statements about feeding infants with complex CHD, with a focus on human milk. Areas of non-consensus may indicate discrepancies between research findings and practice, with consequent variation in feeding management. A modified Delphi survey validated key feeding topics (round 1), and determined consensus on evidence-based statements (rounds 2 and 3). Patients (n=25) were an interdisciplinary group of clinical experts from across the United States of America. Descriptive analysis used SPSS Statistics (Version 26.0). Thematic analysis of qualitative data provided context for quantitative data. Round 1 generated 5 key topics (human milk, developing oral feeding skills, clinical feeding practice, growth failure, and parental concern about feeding) and 206 evidence-based statements. The final results included 110 (53.4%) statements of consensus and 96 (46.6%) statements of non-consensus. The 10 statements of greatest consensus strongly supported human milk as the preferred nutrition for infants with complex CHD. Areas of non-consensus included the adequacy of human milk to support growth, need for fortification, safety, and feasibility of direct breastfeeding, issues related to tube feeding, and prevention and treatment of growth failure. The results demonstrate clinical consensus about the importance of human milk, but reveal a need for best practices in managing a human milk diet for infants with complex CHD. Areas of non-consensus may lead to clinical practice variation. A sensitive approach to these topics is needed to support family caregivers in navigating feeding concerns.

Teff (Eragrostis tef) processing, utilization and future opportunities: a review

AbstractThe demand for food production has been constantly increasing due to rising population. In developed countries, for example, the emergence of regional production of old grains that are rarely utilized, along with the production of commonly consumed grains, has gained importance in recent years. These grains, known collectively as ancient or heirloom grains, have offered both farmers and consumers novel ways of cultivation and products with interesting taste, characteristics and nutritional value. Among the 30 000 plant species known, only five cereals currently provide more than 50% of the world's energy intake – bread wheat (Triticum aestivum), rice (Oryza sativa), sorghum (Sorghum bicolor), millets (Panicum sp.) and maize (Zea mays). The excessive utilization of these selected species has a great potential to cause genetic losses and difficulty in bridging future agricultural demands. Teff (Eragrostis tef), an ancient grain extensively cultivated in countries like Eritrea and Ethiopia, provides promising alternatives for new food uses since its nutritional value is significantly higher than most others cereal grains. The absence of gluten allows flexibility in food utilization since it can be directly substituted to gluten‐containing products. The grain also offers an excellent balance of essential amino acids and minerals, which can fulfil the recommended daily intake and eliminates the need for fortification and enrichment. This review provides a general overview of the physical properties and nutritional composition of teff grains related to processing and applications in the food and feed industries. The current status of teff utilization, as well as the challenges in production and commercialization, and future opportunities is presented and discussed.

Human Milk-A Valuable Tool in the Early Days of Life of Premature Infants.

The objective of early premature infant nutrition is to maintain, during the turbulent early days of life, a flow of nutrients that differs only minimally from that which would have prevailed had the infant remained in utero. Out of necessity, nutrients have at first to be provided mainly via the parenteral route. While that is going on, the feeding of small amounts of human milk (gut priming) is initiated as soon as practical. As mother's own milk is not available in sufficient quantity at this time, donor milk needs to be used temporarily. If not available, formula should be used. Gastric residuals are physiologic at this stage and are monitored to guide the increase of the size of feedings. As the volume of milk is gradually increased, nutrient fortification is initiated when the milk volume reaches around 20 ml/kg/day. There is no need to start with less than full-strength fortification. Fortification should employ one of the liquid fortifiers. Adjustable fortification may be employed but is labor-intensive and is not a necessity as long as full feeding volumes of around 170 ml/kg/day are maintained. As the infant grows beyond 1,500 g the level of fortification can be reduced gradually by omitting fortification first from one, and then from more feedings. After discharge there is still a need for fortification, which requires the mother to express some of her milk so it can be fortified. Nutrient supplementation directly to the infant would obviate the need for milk expression.

Impact of Cowpea and Broad Bean Fortification on the Proximate, Functional and Sensory Properties of Cassava Based Fermented Product (Gari) (P04-032-19)

ObjectivesThe objective of this study was to improve the nutritional value of gari with legumes found in Sierra Leone. Hence, the need for Fortification with legumes. MethodsGari from white and yellow-fleshed cassava root were fortified separately with cowpea and broad bean paste in proportions ranging from 0 to 40% and evaluated for proximate, functional and sensory characteristics using standard laboratory methods. ResultsResults showed that protein, fat and ash content increased with an increasing proportion of bean paste. Protein content of the product also increased significantly (P < 0.05) from 1.38% to 9.27%, while the starch content decreased from 95.01% to 69.51%. Swelling power ranged from 12.36% to 7.05% at 20% level of fortification substitution with cowpea or broad beans paste. The 20% cowpea-fortified white root gari was the most preferred in terms of aroma (4.23), taste (4.89) and chewiness (3.98), while 20% cowpea- fortified yellow root gari rated highest for colour (4.27). Generally, 20% both yellow and white root gari fortified with 20% were accepted than those of 40% substitution. ConclusionsConclusion, nutritional values of both gari increased with increasing level of fortification with of beans. Therefore the 20% fortified gari being most preferred is recommended to improved nutritional status of gari consumers. Funding SourcesSierra Leone Agricultural Research Institute.

The effect of kappa-carrageenan fortification on the physicochemical and organoleptic properties of milkfish galantin

Galantin milkfish are a processed fish fillet-based milkfish that has a brownish color and a cylindrical shape with a savory taste. Galantin milkfish are rich in protein from eggs but the fat content is also high. Too much egg consumption can trigger the nature of alegi. The high content of eggs in a product causes the product to become softer because the water content in eggs reaches 88.57% in egg whites and 48.50% in egg yolk. There is a need for fortification with carrageenan, which aims to improve the nutritional value and product quality. Carrageen has a sulfate content and 3,6-anhydro-D-galactose content which can influence the gel strength in order to improve texture. This research aims to know the effect of kappa-carrageenan fortification on the physical, chemical, and organoleptic properties of milkfish galantine. The result of this research was that the fortification of carrageenan has an influence on the physical properties (hardness, adherence, and elasticity), chemical components (moisture content, ash content, protein, and carbohydrate) and organoleptic qualities (texture). The average result of the organoleptic value indicates that the milkfish products can be accepted by consumers and that higher carrageenan concentrations may influence the panelists concerning the texture of milkfish galantine texture.

Tackling inadequate vitamin D intakes within the population: fortification of dairy products with vitamin D may not be enough.

Dietary recommendations for vitamin D are designed by authoritative agencies to prevent vitamin D deficiency in the population, and while individual target intakes around the globe vary, they are generally between 10 and 20 μg/day [400-800 IU/day], depending on age, assuming little or no sunshine exposure. National dietary surveys report usual intakes of vitamin D that are much lower than these targets, at about 3-7 μg/day [120-280 IU/day], depending on usual diet, age, sex, and mandatory or voluntary fortification practices, and there is widespread dietary inadequacy around the globe. While acknowledging the valuable contribution fortified milk makes to vitamin D intakes among consumers, particularly in children, and the continued need for fortification of milk and other dairy products, additional strategic approaches to fortification, including biofortification, of a wider range of foods, have the potential to increase vitamin D intakes in the population and minimize the prevalence of low serum 25(OH)D without increasing the risk of excessive dosing. Careful consideration must be given to the range of products used for fortification and the amount of vitamin D used in each; there is a need for well-designed and sustainable fortification, and biofortification strategies for vitamin D, which use a range of foods to accommodate dietary diversity. Clinical patients may require additional consideration in terms of addressing low vitamin D status.

Planning and Implementing Food Fortification Programs to Combat Micronutrient Malnutrition: Iron

Iron deficiency anemia is the most prevalent nutritional deficiency in the world and food fortification is a cost-effective approach to combat it. This paper reviews the food fortification process with micronutrients, with special emphasis on iron and the most critical steps and common difficulties found when implementing a program. The first step is to measure the magnitude of the problem and the groups affected by iron deficiency and anemia, to determine if there is a need for fortification. Then the adequate iron compound and vehicle should be selected, to obtain a bioavailable form of iron in a frequently consumed food item without changing the taste, appearance or cooking characteristics of the final food item or complete meals containing it, to assure the acceptance by consumers. Before implementation, bioavailability studies are in order for the fortified food item and for complete meals especially typical or traditional meals, followed by field studies and pilot tests. Once implemented, the program should be monitored and evaluated continuously, and the impact on health assessed periodically to give the program the flexibility for continuation made changes or finalization when necessary. Other key elements for successful implementation of food fortification programs include the presence of a viable food industry; available channels for food marketing and distribution; a health care system to identify and monitor micronutrient malnutrition in the population; institutions for education, treatment and evaluation of the impact of the program; and continuous and effective input into the planning, implementation, monitoring and evaluation of the intervention to ensure sustainability of the intervention.

Growth of cocoa (Theobroma cacao L.) seedlings on old cocoa soils amended with organic and inorganic fertilizers

A greenhouse study was conducted for six months to investigate the response of cocoa seedlings to organic and inorganic fertilizers. The treatments were cocoa pod husk (CPH), kola pod husk (KPH), nitrogen (N), phosphorus (P), potassium (K), N + P, N, CPH +N, CPH +NP, CPH + NPK, KPH + N, KPH + NP, KPH + NPK and control. The mineral fertilizers were applied at the rate of 10 kg N ha -1 while the organic fertilizers (CPH and KPH) were at the rate of 2.5 t ha -1 and the combination of the two in 5 kg soil arranged in completely randomized design (CRD) replicated three times. The seedlings were regularly watered and data were collected on growth parameters. The performance of cocoa seedlings across the two locations as demonstrated by the results show that CPH and KPH could be used as sources of nutrient. However, these materials are not sufficient to meet the nutritional demand of the crop, hence, their is need for fortification with mineral fertilizer. CPH and/or KPH fortified with mineral fertilizers will aid the growth of cocoa seedling on old cocoa soil irrespective of the location. The percentage germination of the cocoa seedling was enhanced by the use of this organic material 73 and 95% for Ibadan and Mayo-Selbe, respectively. The treatment had a positive effect on the nitrogen level of the soil as CPH (8.14) and is slightly higher than NPK (6.99).

Microbiological, physicochemical and sensory evaluation of "ori-ese" produced from fortified sorghum

Sorghum is one of the important crops used for the production of different fermented foods in Africa. However, due to the fact that the nutritional quality of sorghum is poor, there is a need for fortification of these cereals with legumes or other cereals to make nutritionally rich and acceptable fermented products. “Ori ese” - a fermented thick porridge was produced from sorghum fortified with different blends: Sorghum only (SO), Sorghum-soybeans (SYBO) ratio 3:1, Sorghum-millet (MO) ratio 3:1, Sorghum-wheat (WO) ratio 3:1 and Soybeans only (WSYO). The microbial isolates during steeping and slurry fermentation consisted of lactic acid bacteria: L. plantarum, L. fermentum, Pediococcus sp., L. acidophilus, Lactococcus lactis spp cremoris, L. cellobious, L. dextranicum, coliforms ( Enterobacter aerogenes, E. coli ), other bacteria ( Proteus sp, Coryniformis sp, Pseudomonas pseudomalle, Streptococcus surgis, Staphylococcus aureus, Klebsiella oxytoca, Bacillus subtilis, Bacillus licheniformis, Bacillus cereus ), moulds genera ( Aspergillus, Penicillium, Mucor, Absidia, Monilia and Verticillum ) and 2 genera of yeast ( Saccharomyces and Candid a). Lactic acid increased with fermentation time and this resulted in elimination of coliforms. There was a significant difference (P&#8804 0.05) in pH and lactic acid production during steeping and fermentation of slurry in which the highest lactic acid concentration was recorded at 72hrs. The result of proximate analysis showed that fortification of sorghum with cereals and soybean blends resulted in an increase in protein (14. 73 e , 26. 47 b , 18. 79 c , 17. 58 d and 37. 69 a %) for SO, SYBO, MO, WO and WSYO respectively. There was a relative reduction in carbohydrate content and an increase in mineral content of the blends. There was a significant difference (P&#8804 0.05) in proximate and mineral composition of the blends. WSYO had the highest Ca (367.25 a mg/100g) and P (726.85 a mg/100g) content while SO had the highest K content (86.27 a mg/100g), SYBO had the highest Fe content (1.86 a mg/100g) and MO had the highest Na content (57.42 a mg/100g). Statistical analysis of sensory evaluation showed a significant difference (P&#8804 0.05) in terms of appearance, texture and palatability. There was a preference for SO in terms of appearance, for WSYO in terms of texture, SYBO in terms of flavor and taste and SYBO and SO in terms of palatability. Key words : “Ori-ese”, sorghum, fortification, proximate, palatability

Brazil nuts: an effective way to improve selenium status

Background:Brazil nuts provide a rich natural source of selenium, yet no studies have investigated the bioavailability of selenium in humans. Objective:We investigated the efficacy of Brazil nuts in increasing selenium status in comparison with selenomethionine. Design:A randomized controlled trial was conducted with 59 New Zealand adults. Participants consumed 2 Brazil nuts thought to provide ≈100 μg Se, 100 μg Se as selenomethionine, or placebo daily for 12 wk. Actual intake from nuts averaged 53 μg Se/d (possible range: 20–84 μg Se). Plasma selenium and plasma and whole blood glutathione peroxidase (GPx) activities were measured at baseline and at 2, 4, 8, and 12 wk, and effects of treatments were compared. Results:Plasma selenium increased by 64.2%, 61.0%, and 7.6%; plasma GPx by 8.3%, 3.4%, and −1.2%; and whole blood GPx by 13.2%, 5.3%, and 1.9% in the Brazil nut, selenomethionine, and placebo groups, respectively. Change over time at 12 wk in plasma selenium (P < 0.0001 for both groups) and plasma GPx activity in the Brazil nut (P < 0.001) and selenomethionine (P = 0.014) groups differed significantly from the placebo group but not from each other. The change in whole blood GPx activity was greater in the Brazil nut group than in the placebo (P = 0.002) and selenomethionine (P = 0.032) groups. Conclusion:Consumption of 2 Brazil nuts daily is as effective for increasing selenium status and enhancing GPx activity as 100 μg Se as selenomethionine. Inclusion of this high-selenium food in the diet could avoid the need for fortification or supplements to improve the selenium status of New Zealanders.

Low compliance with recommendations on folic acid use in relation to pregnancy: is there a need for fortification?

As a means to prevent neural tube defects (NTDs), women planning pregnancy in Denmark are recommended to take a dietary supplement of 400 microg folic acid daily during the periconceptional period. We examined compliance with this recommendation in a national survey. Cohort study on pregnant women in Denmark. The Danish National Birth Cohort (DNBC). From November 2000 to February 2002, 22,000 pregnant women were recruited for DNBC. Use of dietary supplements was recorded at enrollment. Compliance with the recommendation was related to an information campaign that took place during the second half of 2001, and to lifestyle factors provided in a telephone interview by the end of the first trimester of pregnancy. An increase was seen in the proportion of women complying with the recommendation in the study period and this coincided with the information campaign events. However, even at the end of the period, only 22.3% of the women who had planned their pregnancy fully complied with the recommendation. No increase at all was seen in periconceptional folic acid use among women with unplanned pregnancies. Young age, low education and smoking were identified as factors that determined non-compliance. Alternative and more effective strategies are needed if the Danish population is to benefit fully from the knowledge that folic acid prevents NTDs. Future strategies should not only target vulnerable groups, such as the less educated and the young, but also women who get pregnant without planning this. The only possible way to reach the last group may be through fortification of foods with folic acid.

The influence of dietary factors on the vitamin E requirements of the low birthweight infant.

The vitamin E requirements for the low birthweight (LBW) infant varies with other dietary factors such as iron and polyunsaturated fatty acids (PUFA). This interaction is caused by the influence of iron on the oxidative breakdown of lipids (lipid peroxidation). Thus the need for fortification of infant formulas with vitamin E increases if the formulas are iron fortified or have a high content of PUFA. A vitamin E/linoleic acid ratio of greater than 1 IU/g is currently recommended. The formulas on sale in Sweden satisfies this recommendation. In breastmilk we found a vitamin E/linoleic acid ratio of greater than 1 IU/g in colostral and transitional milk. In mature breastmilk, however, 9 out of 24 samples showed a ratio less than 1 IU/g. Thus it is possible, that the LBW infant fed mature human milk may need a larger supplement of vitamin E than the formula fed infant.

Nutrient requirements and the need for fortification of foods

Nutrient requirements and the need for fortification of foods