Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability, Nutrient Loss, and Acceptability of Fortified Corn Tortillas

2005 ◽  
Vol 26 (3) ◽  
pp. 266-272 ◽  
Author(s):  
Jorge L. Rosado ◽  
Lorena Cassís ◽  
Lourdes Solano ◽  
Miguel A. Duarte-Vázquez
Keyword(s):  
Zinc Content ◽  
Nutrient Loss ◽  
Nutritional Deficiencies ◽  
Vitamin B ◽  
Corn Flour ◽  
Cooking Process ◽  
Iron And Zinc ◽  
The Stability ◽  
Micronutrient Fortification ◽  
Corn Masa

Background Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. Objective The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. Methods A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. Results Thiamin content in FCF and NFCF showed a significant ( p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. Conclusions Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.

scholarly journals Kualitas cracker cibi sebagai alternatif cemilan sehat

2020 ◽  
Vol 5 (1) ◽  
pp. 35
Author(s):  
Fitri Yani Arbie ◽  
Novian Swasono Hadi ◽  
Denny Indra Setiawan ◽  
Rahma Labatjo ◽  
M Anas Anasiru
Keyword(s):  
Sweet Corn ◽  
Zinc Content ◽  
Communicable Diseases ◽  
Homogeneity Test ◽  
Corn Flour ◽  
Non Communicable Diseases ◽  
Iron And Zinc ◽  
Safe Limits ◽  
The Difference ◽  
Selection Of

Non-Communicable Diseases (NCD) is the leading cause of death globally. One recommended strategy for improving food quality in preventing obesity and NCD is fish consumption. The selection of biscuit products "Cibi" aims as an effort to prevent PTM through food diversification. In addition to developing healthy, economical and nutritious cracker products. Objective, to obtain the nutritional content of biscuits with the substitution of mackerel flour and corn flour as an alternative to complementary feeding in efforts to prevent non-communicable diseases. Methods, laboratory experimental methods using panelists to test the acceptability of food. Homogeneity Test, Anova Test and Tuckey Advanced Test to see the difference in the best treatment. Results, the most preferred cibi crackers formula from the aspect of color, taste, and crispness assessment is the F2 formulation and contains higher water, protein, iron and zinc content compared to the control formula. However, in terms of ash, fat and carbohydrate content, Formulation F2 is lower than the control formula. Conclusion, the most preferred cibi crackers formula from the aspect of taste, color, and crispness evaluation is the F2 formulation, which is a formula with 25 gram of mackerel fish flour and 25gram sweet corn flour. The results of the AKK Test (Yeast Mold Figures) show that F3 still has Yeast and is still within the safe limits of SNI Biscuits. Penyakit Tidak Menular (PTM) menjadi penyebab utama kematian secara global. Salah satu strategi yang direkomendasikan untuk meningkatkan kualitas makanan dalam pencegahan obesitas dan PTM adalah konsumsi ikan. Pemilihan produk biscuit “Cibi” bertujuan sebagai upaya pencegahan PTM melalui diversifikas pangan. Selain itu untuk mengembangkan produk cracker sehat, ekonomis dan bergizi sebagai alternative MP-ASI pada usia di atas 1 tahun. Penelitian bertujuan untuk memperoleh kandungan zat gizi biskuit dengan subtitusi tepung ikan kembung dan tepung jagung sebagai alternatif MP-ASI dalam upaya pencegahan penyakit tidak menular. Penelitian menggunakan metode eksperimen laboratorium dengan melibatkan panelis untuk menguji daya terima makanan. Uji Homogenitas, Uji Anova dan Uji Lanjut Tuckey untuk melihat perbedaan perlakuan terbaik. Hasil, formula crackers Cibi yang paling disukai dari aspek penilaian warna, rasa, dan kerenyahan adalah formulasi F2 dan mengandung kadar air, protein, besi dan seng yang lebih tinggi dibandingkan dengan formula kontrol. Namun, dari segi kadar abu, lemak dan karbohidrat, Formulasi F2 lebih rendah dibandingkan dengan formula kontrol. Kesimpulan, formula crackers Cibi yang paling disukai dari aspek penilaian rasa, warna, dan kerenyahan adalah formulasi F2, yaitu formula dengan substitusi tepung ikan kembung 25 gram dan tepung jagung manis 25 gram. Hasil Uji AKK (Angka Kapang Khamir) menunjukkan F3 masih terdapat Khamir dan masih berada pada batas aman SNI Biskuit.

Genotype × environment interactions for grain iron and zinc content in rice

2020 ◽  
Vol 100 (11) ◽  
pp. 4150-4164 ◽  
Author(s):  
Shilpa M Naik ◽  
Anitha K Raman ◽  
Minnuru Nagamallika ◽  
Challa Venkateshwarlu ◽  
Suresh Prasad Singh ◽  
...  
Keyword(s):  
Zinc Content ◽  
Iron And Zinc

scholarly journals Effect of Soil Moisture Regimes on Seed Iron and Zinc Concentration of Biofortified Bean Genotypes against Malnutrition in Sud-Kivu Highlands

2017 ◽  
Vol 9 (12) ◽  
pp. 241 ◽  
Author(s):  
Casinga Mubasi Clérisse ◽  
Neema Ciza Angélique ◽  
Kajibwami Cikuru Marie-Angélique ◽  
Nabahungu Nshwarasi Leon ◽  
Mambani Banda Pierre
Keyword(s):  
Soil Moisture ◽  
Zinc Concentration ◽  
Zinc Content ◽  
Chemical Fertilizers ◽  
Reduction Of Iron ◽  
Moisture Regimes ◽  
Secondary Factor ◽  
Iron And Zinc ◽  
Highly Correlated ◽  
Main Factor

This study investigated the influence of three soil moisture irrigation regimes on concentration of seed iron and zinc content of four biofortified bean varieties promoted for eradication of malnutrition in Sud-Kivu highlands. A field experiment was conducted in the Hogola marsh highlands during two cultural seasons B2013 and B2014. The experiment design was a RCBD with a split plot arrangement where the main plots were 110 m2 and split plots 20 m2. A strategic application of homogenisation of the experimental site’s soil fertility by chemical fertilizers of the type: CaCO3, KCl and DAP was conducted out. Four biofortified varieties (CODMLB001, RWR2245, HM21-7 and RWK10) constituted main factor, while water regimes respectively [bottom of the slope: R1 = 48% soil moisture, at the middle of the slope R2 = 37% soil moisture and at the top of the slope: R3 = 29% soil moisture according to the gradient of humidity] represented secondary factor and seasonality, tertiary factor. The study showed that the concentrations of iron and zinc were highly correlated with soil moisture regimes. The variety HM21-7 demonstrated better adaptability because it showed a low rate of reduction of iron and zinc concentration under the three soil moisture regimes and was therefore best suited to fight malnutrition in the Sud-Kivu province.

scholarly journals Nutritional and cooking properties of some rice varieties in Noakhali region of Bangladesh

2019 ◽  
Vol 6 (2) ◽  
pp. 235-243
Author(s):  
Kazi Ishrat Anjum ◽  
Mohammad Anowar Hossain
Keyword(s):  
Saline Soil ◽  
Zinc Content ◽  
Soil Condition ◽  
Expansion Ratio ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Coastal Belt ◽  
Iron And Zinc ◽  
Gel Consistency

The experiment was conducted to evaluate the nutritional and cooking properties of some rice varieties collected from the farmers of Noakhali region of Bangladesh. Noakhali district is situated in the coastal belt of the country and this area also termed as ‘char’ land. All of the selected varieties were grown in saline soil condition. For assessment of nutritional quality, protein, iron and zinc content were estimated. The protein, iron and zinc content ranged from 6.75 to 8.63%, 7.09 to 9.84ppm, 24.52 to 32.34ppm, respectively. The highest amount of protein, iron and zinc were found in Kajalshail variety. All of the rice varieties showed significant variation for all cooking properties studied in this work. The volume expansion ratio (VER) was varied from 1.89 to 2.20. The kernel elongation ratio (KER) was greater than 1.1 in all varieties except Carandol. On cooking Kajalshail variety exhibited highest VER and KER 2.20 and 1.19, respectively. Based on the gel consistency (GC) test, the average GC values ranged from 39.73 to 92.53mm and varieties were categorized as hard, medium and soft. On the basis of alkali spreading value (ASV) the varieties were classified into three groups namely- low, intermediate and high. ASV was found significantly and negatively correlated with gelatinization temperature (GT). The Kajalshail variety was found to have the better nutritional and cooking quality among all varieties. Res. Agric., Livest. Fish.6(2): 235-243, August 2019

scholarly journals Evaluation of Recombinant Inbred Lines for Higher Iron and Zinc Content Along with Yield and Quality Parameters in Rice (Oryza sativa L.)

2020 ◽  
Author(s):  
Maini Bhattacharjee ◽  
Kasturi Majumder ◽  
Sabyasachi Kundagrami ◽  
Tapash Dasgupta
Keyword(s):  
Iron Content ◽  
Oryza Sativa L ◽  
Recombinant Inbred Lines ◽  
Zinc Content ◽  
Correlation Study ◽  
Inbred Lines ◽  
Quality Parameters ◽  
Fe Content ◽  
High Zinc ◽  
Iron And Zinc

Rice is one of the most important staple food crops for billions of people throughout the world. It is the cheapest source of dietary energy, protein and minerals for people but poor in micronutrients such as Fe and Zn to eliminate “hidden hunger”. In the present study, a population of 126recombinant inbred lines developed from a cross between Lemont X Satabdi (IET 4786) were used to identify high iron and zinc content coupled with yield and yield attributing traits. Analysis of Variance revealed that a considerable variation in iron and zinc existed among genotypes. The correlation study revealed that number of filled grain was positively associated with panicle length and yield per plant and number of panicles, but no significant positive correlation was observed between grain zinc content and iron content. Zinc and iron content of rice was estimated using Atomic Absorption Spectrophotometer and the samples were prepared by tri-acid digestion method. Among RIL lines, the line 57, 97,120, 48, 99, 124 contained more than 30 ppm Fe and the lines 24, 6, 9, 23, 29, 125 were found to possess more than 50 ppm Zn. The lines 9,6,48 and 57 were recorded to be high yielding with high zinc and Fe content in grain and in future these four lines look promising for multi location trial also. These high Fe and Zn content genotypes can be utilized in future breeding programme as a donor or good source for bio fortification of rice genotypes.

scholarly journals Preparación y Usos de la Harina de Maíz en Antojitos Regionales en el Municipio de Escárcega, Campeche, México

2021 ◽  
Vol 17 (37) ◽  
pp. 260
Author(s):  
Cecilia Del Jesús López Velasco ◽  
Arianna Del Ángel Pacheco May ◽  
Bibiana Piedra Vázquez ◽  
Maximiliano Vanoye Eligio
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Annual Grass ◽  
Corn Flour ◽  
Southern State ◽  
Different Types ◽  
The Right ◽  
Corn Masa ◽  
The City ◽  
Los Grupos

Corn, as it is said in Mexico (Zea mays L.) is an annual grass native to America, specifically from the central-western region of Mexico. There is a great diversity of varieties of corn. Ethnic groups and farmers have selected this crop for thousands of years for different uses, and have created and preserved the right types of corn for specialized uses. Based on all of the above, the objective of this research was to identify the processes of the preparation of corn flour (masa) and its uses in the gastronomy of the southern state of Campeche, Mexico. In order to achieve the research, a total of 28 establishments were visited, 10 dedicated to the production of corn flour (masa) and 18 focused on the preparation of regional snacks based on corn masa. Basically two ways of preparing corn flour were observed. Similarly, for the preparation of the dough to make regional snacks, four styles were identified. In the city of Escárcega 14 different types of regional snacks are sold. Fried or comal empanadas are the ones in greatest demand. The south of the state of Campeche presents a gastronomic wealth in the preparation of regional snacks, since it has influences from the central and southern communities of Mexico, so it is important to consider the area as an area rich in its gastronomy. El maíz, como se dice en México (Zea mays L.) es una gramínea anual originaria de América, concretamente de la región centro Occidente de México. Existe una gran diversidad de variedades de maíz. Los grupos étnicos y agricultores han seleccionado este cultivo por miles de años para diferentes usos, y han creado y conservado los tipos adecuados de maíz para usos especializados. Con base en todo lo anterior, el objetivo de la presente investigación fue identificar los procesos de la preparación de la harina de maíz (masa) y sus usos en la gastronomía del sur del estado de Campeche, México. Para el logro de la investigación se visitaron en total 28 establecimientos, 10 dedicados a la elaboración de la harina de maíz (masa) y 18 enfocadas a la preparación de antojitos regionales a base de masa de maíz. Se observaron básicamente dos formas de preparar harina de maíz. De igual forma para la preparación de la masa para elaborar antojitos regionales fueron identificados cuatro estilos. En la ciudad de Escárcega se comercializan 14 tipos diferentes de antojitos regionales. Las empanadas fritas o al comal son las de mayor demanda. El sur del estado de Campeche presenta una riqueza gastronómica en la preparación de antojitos regionales, ya que presenta influencias de comunidades centro y sur de México, por lo que es importante considerar al área como una zona rica en su gastronomía.

scholarly journals Identification and Characterization of Carotenoids, Vitamin E and Minerals of Biofortified Sorghum

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1792-1792
Author(s):  
Hawi Debelo ◽  
Marc Albertsen ◽  
Marissa Simon ◽  
Ping Che ◽  
Mario Ferruzzi
Keyword(s):  
Vitamin E ◽  
Inductively Coupled Plasma ◽  
Food Systems ◽  
Zinc Content ◽  
Optical Emission ◽  
Sub Saharan Africa ◽  
Provitamin A ◽  
Emission Spectrometry ◽  
Iron And Zinc ◽  
Sub Saharan

Abstract Objectives Sorghum is a critical staple crop in Sub-Saharan Africa and has been included in biofortification efforts to enhance shortfall micronutrient content including provitamin A carotenoids (pVA), zinc and iron. The purpose of this study was to evaluate progress in enhancement of pVA, tocochromanol (vitamin E), iron and zinc content as well as improvements in stability from a new generation of transgenic biofortified sorghum events in order to prioritize selection for translation to food systems. Methods Transgenic sorghum events (n = 16) from three different genotypic backgrounds developed to increase provitamin A biosynthesis (PSY1 + CRTI genes, +/− CRTB gene) and increase tocochromanol accumulation (HGGT gene) for vitamin A stability were characterized for carotenoid and tocochromanol profile using liquid chromatography coupled with diode array detection. Events were compared against their respective null segregants and wild type (WT) sorghum. Mineral content of sorghum lines and those developed to increase iron and zinc accumulation (YSL2 + NAS2 genes) was assessed by inductively coupled plasma - optical emission spectrometry. Storage stability of carotenoids and tocochromanols was assessed under controlled conditions (25°C; 57%RH) over 3 months. Results Total pVA content from transgenic sorghum (5.9 ± 0.1 – 28.6 ± 0.6 mg/gFW) was significantly different (P &lt; 0.05) from null (0.4 ± 0 – 1.2 ± 0 mg/gFW) or WT (0.73 ± 0.2 mg/gFW). A general increase in total tocochromanol accumulation was observed in transgenic sorghum events (14.9 ± 0.8 – 36.2 ± 1.3 mg/gFW) compared to null/WT (14.2 ± 0.5 – 32.4 ± 4.4 mg/gFW) with significant differences observed among transgenic events across different sorghum genotypes (P &lt; 0.05). Mineral accumulation varied among sorghum events with levels ranging from 28.44 ± 1.9 – 48.85 ± 4.9 mg/g and 27.65 ± 4.5 – 63.59 ± 13.4 mg/g FW for zinc and iron respectively. Highest level of zinc and iron was observed in Tx430 sorghum event. Conclusions Findings from this study highlight progress in pVA levels of transgenic biofortified sorghum and the potential for increased vitamin E levels to improve pVA stability over storage. Studies are underway to characterize the bioaccessibility of pVA carotenoids, Fe and Zn from these events. Funding Sources Pioneer Foundation.

scholarly journals Effects of zinc and other metal ions on the stability and activity of Escherichia coli alkaline phosphatase

1971 ◽  
Vol 124 (1) ◽  
pp. 25-30 ◽  
Author(s):  
C. N. A. Trotman ◽  
C. Greenwood
Keyword(s):  
Escherichia Coli ◽  
Alkaline Phosphatase ◽  
Metal Ions ◽  
Phosphatase Activity ◽  
Structural Stability ◽  
Zinc Content ◽  
Sedimentation Velocity ◽  
Reducing Agent ◽  
Deficient Mutant ◽  
The Stability

Measurement of the ultraviolet circular dichroism of apo-(alkaline phosphatase) in urea solutions showed substantial denaturation in 3m-urea. A zinc-deficient mutant alkaline phosphatase behaved similarly. The stability of the enzyme in 6m-urea was followed as a function of its zinc content and was found to be dependent on the first two of the four zinc atoms bound by apoenzyme. Phosphatase activity was mostly dependent on a second pair of zinc atoms. Mn2+, Co2+, Cu2+ or Cd2+ also restored structural stability. Sedimentation-velocity and -equilibrium experiments revealed that dissociation of the dimer accompanied apoenzyme denaturation in urea concentrations of 1m or higher, without treatment with disulphide-reducing agent.

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