Micronutrient Fortification of Pearl Millet [Pennisetum glaucum (L.) R. Br.] Hybrids using Customized Fertilizer Formulation

The studies were undertaken at ICAR-AICRP on Pearl Millet, Research Farm, ARS, Mandor, Jodhpur (Agriculture University, Jodhpur), Rajasthan, India during July to October of both the 2019 and 2020. The experiment was consisted of three fertilizers (Control, Nutrient supply through straight fertilizers and Nutrient supply through customized fertilizer) and seven pearl millet hybrids (‘MPMH 21’, ‘MPMH 17’, ‘RHB 177’, ‘RHB 173’, ‘HHB 67 (Improved)’, ‘HHB 197’ and ‘HHB 272’) in FRBD and replicated thrice. Findings revealed, application of customized fertilizer of the grade 6:6:2:1 (N:P2O5:K2O:Zn) to pearl millet substantially enhanced Zn concentration in the roots, shoots, and leaves at panicle initiation (47.30, 54.31, 52.33 mg kg-1), 50% flowering (40.30, 50.96, 50.10 mg kg-1) and at harvest (45.27, 46.54, 47.29 mg kg-1), respectively, over control. Similarly, Fe concentration in the roots, shoots and leaves were also increased markedly due to the application of customized fertilizer. Substantially higher Zn (56.42 mg kg-1), Fe (39.50 mg kg-1), Mn (15.13 mg kg-1) and Cu (18.31 mg kg-1) concentrations in the pearl millet grain was also fetched by applying customized fertilizer. Moreover, customized fertilizer application statistically enhanced grain (2,010 kg) and straw (3,417 kg) yields over control. Among pearl millet hybrids, ‘HHB 67 Improved’ recorded substantially higher Zn (61.97 mg kg-1), Fe (43.98 mg kg-1) and Mn (15.46 mg kg-1) concentration in grain and Cu (25.09 mg kg-1) concentration in straw. Albeit, ‘HHB 173’ noticed significantly higher Cu (19.60 mg kg-1) concentration in grain. Further, among hybrids, ‘MPMH 17’ out yielded (1,958 kg ha-1) followed by ‘RHB 173’ (1,795 kg ha-1).

Understanding Patterns and Drivers of Bouillon Use in Northern Ghana to Inform Fortification Planning

Objectives To explore the potential for bouillon as a micronutrient fortification vehicle in northern Ghana, we assessed market availability, household purchase and consumption of bouillon products, and perceptions of bouillon and salt. Methods We selected 28 clusters in the Tolon and Kumbungu districts of the Northern region of Ghana (7 urban, 4 semi-urban, and 3 rural clusters per district). Among 369 randomly selected households, women of reproductive age (15–49 y; WRA) were interviewed about household bouillon purchasing habits, its use in food preparation, and perceptions about the positive/negative effects of bouillon consumption. Twenty focus groups of 5–6 participants each were held in 11 clusters (10 WRA, 5 men, 5 women > 49y). We also assessed availability of bouillon products for sale from vendors in clusters (n = 11) and major markets (n = 4). Results In the survey, almost all (99%) respondents had ever cooked with bouillon, and 77% reported typically cooking with bouillon at least twice per day. Seven brands and three flavors of bouillon products were for sale. Most households (87%) reported consuming shrimp flavor without other spice most frequently. On average, households purchased bouillon cubes weekly, most from open markets (74%) or kiosks (22%). Most common reasons for bouillon use included taste (98%) and family preference (46%). Economic access was also important: 59% reported purchasing less bouillon or switching bouillon brands (28%) or flavors (11%) when they had less money available. About two-thirds of respondents perceived having bouillon in a person's diet was “good” (vs 43% for salt); reasons provided included: “gives more energy” (43%) and “makes you stronger” (41%). Among the 18% of respondents who perceived having bouillon in a person's diet was “bad”, reasons included: stomach upset (63%) and high blood pressure (39%). High blood pressure (85%) was the most common concern among the 32% perceiving salt as “bad”. Focus groups revealed seasonal variation in quantity of bouillon used. Conclusions Bouillon consumption is common and frequent in northern Ghana, indicating good potential as a micronutrient fortification vehicle. Understanding perceptions of bouillon by different household members will inform research and program messaging. Funding Sources Funded by a grant to the University of California, Davis from Helen Keller International.

Enriching street-vended zobo (Hibiscus sabdariffa) drink with turmeric (Curcuma longa) to increase its health-supporting properties

Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries.

Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency

Iron, zinc, and calcium are essential micronutrients that play vital biological roles to maintain human health. Thus, their deficiencies are a public health concern worldwide. Mitigation of these deficiencies involves micronutrient fortification of staple foods, a strategy that can alter the physical and sensory properties of foods. Peptide–mineral complexes have been identified as promising alternatives for mineral-fortified functional foods or mineral supplements. This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides. The structure–activity relationship of mineral-binding peptides and the potential use of peptide–mineral complexes as functional food ingredients to mitigate micronutrient deficiency are discussed in relation to their chemical interactions, solubility, gastrointestinal digestion, absorption, and bioavailability. Finally, insights on the current challenges and future research directions in this area are provided.

Micronutrient fortification of caffeinated energy drinks and supplemented foods marketed in Canada

To examine the micronutrient content of discretionarily fortified products marketed under Canada’s current regulations, we conducted an in-store and online search for products granted Temporary Marketing Authorizations in 2018. We located 129 caffeinated energy drinks and 98 other beverage products. Most were fortified at levels well below permitted maximums, but 82.2% of energy drinks and 35.7% of other beverage products contained nutrients above 100% of Daily Values, suggesting that current fortification practices are largely gratuitous. Novelty The micronutrients in a sample of discretionarily fortified products marketed under Canada’s current regulations were generally below permitted maximum levels, but many greatly exceeded nutrient requirements.

Adequacy of micronutrient fortification in the mandatory fortified food vehicles in Tanzania

Purpose This study aims to update the information on the current status of micronutrient fortification for iron, zinc, folic acid and vitamin A in mandatory fortified food vehicles such as cooking oil, wheat and maize flours in Tanzania. Design/methodology/approach A cross-sectional study was conducted in five regions to analyze the adequacy of micronutrient fortification in mandatory fortified food vehicles. Samples of fortified edible oil (n = 19), wheat flour (n = 12) and maize flour (n = 5) were sampled conveniently from local markets and supermarkets. Samples were analyzed for vitamins (vitamin A and folic acid) and mineral (iron and zinc) content using high-performance liquid chromatography and microwave plasma-atomic emission spectrometer, respectively. Compliance acceptable ranges between the minimum and maximum levels for each nutrient were used as a basis for compliance. Findings The results showed that 83.3% and 80% of wheat and maize flour samples, respectively, complied with iron fortification standards (p = 0.05). Only 25% of wheat flour samples and 40% of maize flour samples were within the acceptable ranges for zinc fortification (p = 0.05). Nearly 17% and 20% of wheat and maize flour samples, respectively, were within the acceptable ranges for folic acid fortification (p = 0.05). Moreover, about 10.5% of the analyzed cooking oils were adequately fortified with vitamin A (p = 0.05). Except for iron in wheat and maize flours, the levels of other micronutrients in mandatorily fortified foods were out of acceptable ranges. Originality/value Mandatory fortification is still far from the established standards, and this calls for a review of the current fortification strategies regarding standards, training, monitoring and enforcement in Tanzania.

Nutritional perspectives for the prevention and mitigation of COVID-19

Worldwide, there is an array of clinical trials under way to evaluate treatment options against coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2. Concurrently, several nutritional therapies and alternative supportive treatments are also being used and tested to reduce the mortality associated with acute respiratory distress in patients with COVID-19. In the context of COVID-19, improved nutrition that includes micronutrient supplementation to augment the immune system has been recognized as a viable approach to both prevent and alleviate the severity of the infection. The potential role of micronutrients as immune-boosting agents is particularly relevant for low- and middle-income countries, which already have an existing high burden of undernutrition and micronutrient deficiencies. A systematic literature review was performed to identify nutritional interventions that might prevent or aid in the recovery from COVID-19. The PubMed, ScienceDirect, Cochrane, Scopus, Web of Science, and Google Scholar databases were searched electronically from February to April 2020. All abstracts and full-text articles were examined for their relevance to this review. The information gathered was collated under various categories. Deficiencies of micronutrients, especially vitamins A, B complex, C, and D, zinc, iron, and selenium, are common among vulnerable populations in general and among COVID-19 patients in particular and could plausibly increase the risk of mortality. Judicious use of need-based micronutrient supplementation, alongside existing micronutrient fortification programs, is warranted in the current global pandemic, especially in low- and middle-income economies.

Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes

Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.