Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

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dc.creatorBechoff, A.
dc.creatorTaleon, Victor
dc.creatorCarvalho, Lucia M. J.
dc.creatorCarvalho, José L. V.
dc.creatorBoy, Erick
dc.date2017
dc.date2024-06-21T09:23:41Z
dc.date2024-06-21T09:23:41Z
dc.date.accessioned2026-06-27T15:15:54Z
dc.descriptionFor biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water).
dc.identifierhttps://hdl.handle.net/10568/148019
dc.identifier.urihttp://hdl.handle.net/123456789/99301
dc.languageen
dc.publisherAfrican Journal of Food, Agriculture, Nutrition and Development
dc.rightsOpen Access
dc.sourceBechoff A.; Taleon, Victor; Carvalho, Lucia M. J.; Carvalho, José L. V.; and Boy, Erick. 2017. Micronutrient (provitamin A and iron/zinc) retention in biofortified crops. African Journal of Food, Agriculture, Nutrition, and Development. 17(2): 11893-11904. https://doi.org/10.18697/ajfand.78.HarvestPlus04
dc.subjectcarotenoids
dc.subjectbiofortification
dc.subjectdegradation
dc.subjectstorage
dc.subjectiron
dc.subjectprocessing
dc.subjectzinc
dc.titleMicronutrient (provitamin A and iron/zinc) retention in biofortified crops
dc.typeJournal Article

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Instituto Internacional de Investigación sobre Políticas Alimentarias (IFPRI)