Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Molly Gabaza; Habtu Shumoy; Maud Muchuweti; Peter Vandamme; Katleen Raes

doi:10.1016/j.foodres.2017.10.047

Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Food Res Int. 2018 Jan:103:361-370. doi: 10.1016/j.foodres.2017.10.047. Epub 2017 Oct 29.

Authors

Molly Gabaza¹, Habtu Shumoy², Maud Muchuweti³, Peter Vandamme⁴, Katleen Raes⁵

Affiliations

¹ Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Biochemistry, Faculty of Science, University of Zimbabwe, P.O. Box MP 167, Mt Pleasant, Harare, Zimbabwe; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ledeganckstraat 35, 9000 Gent, Belgium.
² Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
³ Department of Biochemistry, Faculty of Science, University of Zimbabwe, P.O. Box MP 167, Mt Pleasant, Harare, Zimbabwe.
⁴ Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ledeganckstraat 35, 9000 Gent, Belgium.
⁵ Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: katleen.raes@ugent.be.

PMID: 29389625
DOI: 10.1016/j.foodres.2017.10.047

Abstract

The present study is an evaluation of iron and zinc bioaccessibility of fermented maize, sorghum, pearl millet and finger millet from five different locations in Zimbabwe. Iron and zinc contents ranged between 3.22 and 49.7 and 1.25-4.39mg/100gdm, respectively. Fermentation caused a reduction of between 20 and 88% of phytic acid (PA) while a general increase in soluble phenolic compounds (PC) and a decrease of the bound (PC) was observed. Bioaccessibility of iron and zinc ranged between 2.77 and 26.1% and 0.45-12.8%, respectively. The contribution of the fermented cereals towards iron and zinc absolute requirements ranged between 25 and 411% and 0.5-23% with higher contribution of iron coming from cereals that were contaminated with extrinsic iron. Populations subsisting on cereals could be more at risk of zinc rather than iron deficiency.

Keywords: Bioaccessibility; Cereals; Iron; Phenolic compounds; Phytic acid; Zinc.

Publication types

Comparative Study
Research Support, Non-U.S. Gov't

MeSH terms

Edible Grain / chemistry*
Edible Grain / growth & development
Edible Grain / microbiology
Fermentation*
Fermented Foods / analysis*
Fermented Foods / microbiology
Iron / analysis*
Millets / chemistry*
Millets / growth & development
Millets / microbiology
Nutritive Value
Sorghum / chemistry*
Sorghum / growth & development
Sorghum / microbiology
Zea mays / chemistry*
Zea mays / growth & development
Zea mays / microbiology
Zimbabwe
Zinc / analysis*

Substances

Iron
Zinc