Dataset Information

Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize.

ABSTRACT: High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one quality protein maize and two conventional maize. Grain for each variety was processed into tortillas, arepas and mazamorra, common maize dishes in the region. To evaluate the effect of processing kernel-zinc maize varieties on zinc retention, varieties were grouped in zinc biofortified maize (ZBM) and non-ZBM. Iron, zinc, phytic acid, tryptophan and lysine concentrations in non-processed maize were 17.1-19.1 μg/g DW, 23.9-33.0 μg/g DW, 9.9-10.0 mg/g DW, 0.06-0.08% and 0.27-0.37%, respectively. In tortillas, the iron, zinc, phytic acid and lysine content did not change (p < 0.05) compared to raw grain, while tryptophan decreased by 32%. True retention of iron in arepas and mazamorra was 43.9 and 60.0%, for zinc 36.8 and 41.3%, and for phytic acid 19.3 and 25.1%. Tortillas had higher zinc retention than arepas and mazamorra due to use of whole grain in the nixtamalization process. Therefore, to contribute to higher zinc intake, nixtamalized tortilla prepared with biofortified zinc maize is recommended. Additionally, promotion of whole grain flour to prepare arepas should be explored to enhance the intake of minerals that are usually confined to aleurone layers and germ.

SUBMITTER: Gallego-Castillo S

PROVIDER: S-EPMC8089769 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Similar Datasets

Project description:Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and vitamins and it has a low impact on the consumption of natural environmental resources. On the other side, fermentation with lactic acid bacteria represents a technological tool that can improve further the nutritional quality of flours. Therefore, the aim of the present research was to study the adaptability of the Lactobacillus plantarum strain on insect flour fermentation. Fatty acids, amino acids, minerals, and aroma volatile compounds were analyzed during 48 h of fermentation. Fermentation improved the nutritional quantity of the bioactive compounds, mainly after 24 h of fermentation, where they reached higher extended values. Overall, our findings indicate that insect flour is able to support the growth and development of the Lactobacillus plantarum strain, leading to an enriched insect flour sourdough that could be further used in the manufacturing of new products. Abstract Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.

Project description:Deficiency of iron and zinc causes micronutrient malnutrition or hidden hunger, which severely affects ~25% of global population. Genetic biofortification of maize has emerged as cost effective and sustainable approach in addressing malnourishment of iron and zinc deficiency. Therefore, understanding the genetic variation and stability of kernel micronutrients and grain yield of the maize inbreds is a prerequisite in breeding micronutrient-rich high yielding hybrids to alleviate micronutrient malnutrition. We report here, the genetic variability and stability of the kernel micronutrients concentration and grain yield in a set of 50 maize inbred panel selected from the national and the international centres that were raised at six different maize growing regions of India. Phenotyping of kernels using inductively coupled plasma mass spectrometry (ICP-MS) revealed considerable variability for kernel minerals concentration (iron: 18.88 to 47.65 mg kg(-1); zinc: 5.41 to 30.85 mg kg(-1); manganese: 3.30 to 17.73 mg kg(-1); copper: 0.53 to 5.48 mg kg(-1)) and grain yield (826.6 to 5413 kg ha(-1)). Significant positive correlation was observed between kernel iron and zinc within (r = 0.37 to r = 0.52, p < 0.05) and across locations (r = 0.44, p < 0.01). Variance components of the additive main effects and multiplicative interactions (AMMI) model showed significant genotype and genotype × environment interaction for kernel minerals concentration and grain yield. Most of the variation was contributed by genotype main effect for kernel iron (39.6%), manganese (41.34%) and copper (41.12%), and environment main effects for both kernel zinc (40.5%) and grain yield (37.0%). Genotype main effect plus genotype-by-environment interaction (GGE) biplot identified several mega environments for kernel minerals and grain yield. Comparison of stability parameters revealed AMMI stability value (ASV) as the better representative of the AMMI stability parameters. Dynamic stability parameter GGE distance (GGED) showed strong and positive correlation with both mean kernel concentrations and grain yield. Inbreds (CM-501, SKV-775, HUZM-185) identified from the present investigation will be useful in developing micronutrient-rich as well as stable maize hybrids without compromising grain yield.

Dataset Information

Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets