Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared with Nutritionally Enhanced Beans and Maize.

Abstract

Nutritionally enhanced beans (NEB) with more Fe and Zn than conventional beans (CB) and nutritionally enhanced maize (NEM) with more tryptophan and lysine than conventional maize (CM) were developed as part of a crop-biofortification strategy to improve human nutrition. Proxy measures were used to assess Fe and Zn bioavailability and protein digestibility of a bean recipe (fríjol sancochado) and a maize–milk recipe (mazamorra) prepared with enhanced or conventional crops in Colombia. Fe concentration was similar in the cooked NEB and CB and in NEM and CM (P≥ 0.05); in vitro Fe dialyzability was similar in cooked NEB (9.52%) and CB (9.72%) and greater for NEM (37.01%) than CM (32.24%). Zn concentration was higher in the uncooked and cooked NEB than in the CB (P

Citation

Journal of Food Science (2009) 74 (5) H147-H154 [doi: 10.1111/j.1750-3841.2009.01181.x]

Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared with Nutritionally Enhanced Beans and Maize.

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