Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children. (November 2016)

• Record Type: Journal Article
• Authors: Vilakati, Nokuthula; Taylor, John R.N.; MacIntyre, Una; Kruger, Johanita
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 73(2016)
• Page Start: 467
• Page End: 472
• Publication Date: 2016-11
• Subjects: Iron -- Zinc -- Cowpea -- Sorghum -- Ready-to-eat; AR absolute requirements -- CE catechin equivalent -- db dry basis -- ESMC extruded sorghum-micronised cowpea -- HTST high-temperature short-time -- ICP-OES inductively coupled plasma - optical emission spectrometry -- RDA recommended dietary allowance -- RTE ready-to-eat -- WAI water absorption index -- WSI water soluble index; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.06.022
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: While dietary diversification of monotonous cereal-based diets using legumes and vegetables can alleviate the high prevalence of iron and zinc deficiencies in sub-Saharan African children, laborious cooking times limit the use of particularly legumes. This study investigated the effects of high-temperature short-time (HTST) processing on sorghum (extrusion) and cowpea (micronisation), compositing sorghum-cowpea (70:30) (ESMC) in a ready-to-eat porridge and addition of cowpea leaves on iron and zinc bioaccessibilities compared to a commercial fortified maize:soy ready-to-eat porridge. HTST processing increased iron bioaccessibility from both grains and the zinc bioaccessibility from the sorghum. One serving of ESMC porridge with cowpea leaves could contribute ≈85 and 18% towards the iron and zinc RDA of preschool children, compared to the commercial product at ≈84 and 125%, respectively. However, the higher iron and zinc bioaccessibilities from the ESMC porridge with cowpea leaves, compared to the commercial product (11.8 vs. 5.0% and 18.9 vs 2.7%, respectively) means it would provide more bioaccessible iron (2.24 vs. 0.86 mg/100 g, db) and similar levels of zinc (0.35 vs. 0.32 mg/100 g) towards the absolute/basal requirements of preschool children. The ESMC porridge with cowpea leaves could improve the iron and zinc nutritive value of preschool sub-Saharan African children's diets. Highlights: HTST processing of sorghum and cowpeas produced a composite (70:30) RTE porridge. Adding cowpea leaves to the porridge greatly increased mineral nutritive value. A portion with cowpea leaves can provide up to 85% of iron RDA of young children. Importantly, cowpea leaves increase the bioaccessibility of zinc in the meal.