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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals

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Abstract
Cereals are of low iron and zinc bioavailability because of high phytic acid (PA) and phenolic compounds (PC). Affordable and sustainable food based strategies are crucial in alleviating mineral deficiencies. In the present study, we evaluated the effect of enriching fermented cereals commonly consumed in Zimbabwe with baobab fruit pulp as a source of ascorbic acid and mopane worm as a source of the "meat factor", on the iron and zinc content and bioaccessibility. A general positive effect on iron and zinc bioaccessibility was observed for baobab fruit pulp enriched cereals (BEC) while for mopane worm enriched cereals (MEC), a negative effect was generally observed. However, MEC had increased iron and zinc contents such that both BEC and MEC could make a meaningful contribution to iron and zinc nutrition for people in developing countries. Innovation of new value added cereal products using sustainable ingredients is crucial for developing countries.
Keywords
Iron, Zinc, Food-to-food fortification, Mopane worm, Baobab fruit pulp, ASCORBIC-ACID, LEAFY VEGETABLES, INNOVATIVE SOURCE, ORGANIC-ACIDS, YOUNG-WOMEN, FOOD, MAIZE, BIOAVAILABILITY, SORGHUM, ABSORPTION

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Chicago
Gabaza, Molly, Habtu Shumoy Abraha, Maud Muchuweti, Peter Vandamme, and Katleen Raes. 2018. “Baobab Fruit Pulp and Mopane Worm as Potential Functional Ingredients to Improve the Iron and Zinc Content and Bioaccessibility of Fermented Cereals.” Innovative Food Science & Emerging Technologies 47: 390–398.
APA
Gabaza, M., Abraha, H. S., Muchuweti, M., Vandamme, P., & Raes, K. (2018). Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 47, 390–398.
Vancouver
1.
Gabaza M, Abraha HS, Muchuweti M, Vandamme P, Raes K. Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018;47:390–8.
MLA
Gabaza, Molly, Habtu Shumoy Abraha, Maud Muchuweti, et al. “Baobab Fruit Pulp and Mopane Worm as Potential Functional Ingredients to Improve the Iron and Zinc Content and Bioaccessibility of Fermented Cereals.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 47 (2018): 390–398. Print.
@article{8564073,
  abstract     = {Cereals are of low iron and zinc bioavailability because of high phytic acid (PA) and phenolic compounds (PC). Affordable and sustainable food based strategies are crucial in alleviating mineral deficiencies. In the present study, we evaluated the effect of enriching fermented cereals commonly consumed in Zimbabwe with baobab fruit pulp as a source of ascorbic acid and mopane worm as a source of the {\textacutedbl}meat factor{\textacutedbl}, on the iron and zinc content and bioaccessibility. A general positive effect on iron and zinc bioaccessibility was observed for baobab fruit pulp enriched cereals (BEC) while for mopane worm enriched cereals (MEC), a negative effect was generally observed. However, MEC had increased iron and zinc contents such that both BEC and MEC could make a meaningful contribution to iron and zinc nutrition for people in developing countries. Innovation of new value added cereal products using sustainable ingredients is crucial for developing countries.},
  author       = {Gabaza, Molly and Abraha, Habtu Shumoy and Muchuweti, Maud and Vandamme, Peter and Raes, Katleen},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  keyword      = {Iron,Zinc,Food-to-food fortification,Mopane worm,Baobab fruit pulp,ASCORBIC-ACID,LEAFY VEGETABLES,INNOVATIVE SOURCE,ORGANIC-ACIDS,YOUNG-WOMEN,FOOD,MAIZE,BIOAVAILABILITY,SORGHUM,ABSORPTION},
  language     = {eng},
  pages        = {390--398},
  title        = {Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals},
  url          = {http://dx.doi.org/10.1016/j.ifset.2018.04.005},
  volume       = {47},
  year         = {2018},
}

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