Inorganic and Total Arsenic Contents in Rice‐Based Foods for Children with Celiac Disease

Celiac disease is an autoimmune disease that affects the villi of the small intestine causing abdominal pain, gas, diarrhea, or bad absorption due to gluten intolerance. The only treatment for this disease consists of a lifelong gluten free diet; this is, celiac people cannot consume products containing gluten, such as wheat, barley, and rye, but they can use rice and corn. Thus, rice flour is mainly used for the manufacturing of the basic products of this population. Unfortunately, rice can contain high contents of total (t‐As) and inorganic (i‐As) arsenic. The current study demonstrated that products for celiac children with a high percentage of rice contained high concentrations of arsenic (256 and 128 μg kg^?1). The daily intake of i‐As ranged from 0.61 to 0.78 μg kg^?1 body weight (bw) in children up to 5 y of age; these values were below the maximum value established by the EFSA Panel (8.0 μg kg^?1 bw per day), but it should be considered typical of populations with a high exposure to this pollutant. Finally, legislation is needed to improve the labeling of these special rice‐based foods for celiac children; label should include information about percentage, geographical origin, and cultivar of the used rice.     

Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz.)

BACKGROUND: The chemical compositions of the stem and leaf sheath of few‐flower wild rice were analysed. In addition, their extracts were evaluated for diphenylpicrylhydrazyl (DPPH) free radical‐scavenging activity, ferric‐reducing antioxidant power and angiotensin‐converting enzyme (ACE)‐inhibitory activity, since these are important properties of sources of nutraceuticals or functional foods. RESULTS: The stems contained more ascorbic acid (0.06 g kg^?1 fresh weight), protein (28.18 g kg^?1 dry weight (DW)), reducing sugars (308.54 g kg^?1 DW), water‐soluble pectin (20.63 g kg^?1 DW), Na₂CO₃‐soluble pectin (44.14 g kg^?1 DW), K (8 g kg^?1 dry matter (DM), S (6 g kg^?1 DM) and P (5 g kg^?1 DM) but less starch, total dietary fibre, Si, Na and Ca than the leaf sheaths. The DPPH free radical‐scavenging IC₅₀ values of the stem and leaf sheath extracts were 19.28 and 21.22 mg mL^?1 respectively. In addition, the ACE‐inhibitory IC₅₀ value of the stem extracts was 38.54 mg mL^?1. CONCLUSION: Both the stem and leaf sheath extracts exhibited good antioxidant properties, while good ACE‐inhibitory activity was detected only in the phosphate buffer solution extracts of the stem. Few‐flower wild rice could be processed into formula feeds for fish, poultry, etc. or functional foods for persons with high blood pressure. Copyright © 2011 Society of Chemical Industry     

Iron fortification and parboiled rice quality: appearance,cooking quality and sensory attributes

BACKGROUND: Iron (Fe) fortification of parboiled rice increases both Fe concentration and bioavailability in milled grains (i.e. white rice). The aim of the present study was to evaluate parboiled rice fortified with 250 and 450 mg Fe kg^?1 paddy rice for its pre‐cooking appearance, cooking quality, basic sensory attributes and overall acceptance in comparison with unfortified parboiled rice in Thailand and local parboiled rice in Bangladesh. RESULTS: Fe fortification at 250 mg Fe kg^?1 paddy rice significantly elevated Fe concentration in white rice to as high as 19.1 mg Fe kg^?1 white rice, compared with 6.2 mg Fe kg^?1 white rice for unfortified parboiled rice, without any adverse impact on consumer acceptance based on the current preliminary assessment. The added Fe was well retained in the cooked rice, with significant residual value for human intake. Panellists in Thailand and Bangladesh did not detect significant differences in the acceptability of parboiled rice fortified at 250 mg Fe kg^?1 paddy rice compared with unfortified and local parboiled rice respectively. However, Fe fortification of parboiled rice at the higher level of 450 mg Fe kg^?1 paddy rice significantly intensified the yellow colour of the grain and changed the off‐flavour, chewiness and flakiness of the cooked Fe‐fortified parboiled rice. This resulted in a low acceptability ranking of parboiled rice fortified at 450 mg Fe kg^?1 paddy rice by panellists in both Thailand and Bangladesh. CONCLUSION: Fe fortification of parboiled rice at an appropriate level (e.g. 250 mg Fe kg^?1 paddy rice) is dosage‐effective and acceptable to rice consumers. Consumer acceptability of Fe‐fortified parboiled rice is closely related to pre‐cooking appearance, cooking quality and sensory attributes. Copyright © 2009 Society of Chemical Industry     

Aflatoxin levels and exposure assessment of Spanish infant cereals

Aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂) are immunosuppressant, mutagenic, teratogenic and carcinogenic agents with a widespread presence in foodstuffs. Since human exposure to aflatoxins occurs primarily by contaminated food intake, and given the greater susceptibility of infants to their adverse effects, the quantification of these mycotoxins in infant food based on cereals is of relevance. Aflatoxin levels were determined in 91 Spanish infant cereals classified in terms of non- and organically produced and several types from 10 different manufacturers, using a extraction procedure followed by inmunoaffinity column clean-up step and HPLC with fluorescence detection (FLD) and post-column derivatisation (Kobra Cell system). Daily aflatoxin intake was also assessed. Preliminary analysis showed a valuable incidence of detected infant cereal samples at an upper concentration level than the detection limit for total aflatoxin (66%), corresponding to a 46, 40, 34 and 11% for AFB₁, AFB₂, AFG₁ and AFG₂, respectively. Lower aflatoxin values (median, Q₁, Q₃) in conventional infant cereal (n?=?74, AFB₁: <LOD (n.d.; 0.02), AFB₂: n.d. (n.d.; 0.01), AFG₁: <LOD (n.d.; 0.004), and AFG₂: n.d. (n.d.; <LOD) and total AF (AFtotal): 0.01 (<LOD; 0.04 µg?kg^?1) in comparison with infant cereal ecologically produced (n?=?17, AFB₁: 0.02 (0.02; 0.21), AFB₂: n.d. (n.d.; 0.03), AFG₁: 0.02 (0.01; 0.05), and AFG₂: 0.007 (n.d.; 0.02) and AFtotal: 0.05 (0.03; 0.31 µg?kg^?1) were found. In addition, five organic formulations (3.11, 1.98, 0.94, 0.47 and 0.21 µg?kg^?1) exceeded European AFB₁ legislation (0.10?µg?kg^?1) versus two conventional cereals (0.35 and 0.12 µg?kg^?1). According to the type of infant cereal, those with cocoa had the highest aflatoxin levels. Gluten‐free and cereals with dehydrated fruits had an intermediate level and milk- or honey-based cereals and multi-cereals contained the lowest levels. With the exception of the non-compliant cocoa-based organic formulation, none of the infant cereals analyzed gave a higher intake of 1?ng?kg^?1 body weight per day, suggesting that infants fed on infant cereals are exposed to a low health hazard. Nevertheless, manufacturers are advised for continued efforts in routine monitoring and a more careful selection of raw material to minimize aflatoxin levels in these infant foods.     

Occurrence and infant exposure assessment of nitrates in baby foods marketed in the region of Lisbon,Portugal

Commercial baby food labelled as from organic or conventional origin, including vegetable-based baby foods, fruit purees and fruit juices (n?=?80), were analysed for nitrate content by an in-house validated HPLC method. Nitrate contents ranged from 5 to 230?mg?kg^?1 with a mean concentration of 102?mg?kg^?1 for vegetable-based baby foods, and a median of 5?mg?kg^?1 for both fruit purees and juices. One sample of vegetable-based baby food was higher than the legislated value (200?mg?kg^?1). There were no significant differences between average nitrate levels in analysed samples regarding both farming systems. The estimated nitrate intake through baby foods for a mean nitrate concentration of 47?mg?kg^?1 ranged between 0.5 (15% of ADI) and 1.3?mg?kg^?1?bw?day^?1 (35% of ADI). The ADI level was exceeded (107–146% of ADI) only for the 95th and 99th percentiles of nitrate concentration.     

Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion

BACKGROUND: The creation of starch‐based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to the rice starch dispersions: chitooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and xylooligosaccharides. RESULTS: The addition of 125 g kg^?1 oligosaccharides elevated the onset and peak temperatures for gelatinisation of 200–400 g kg^?1 waxy rice starch dispersions. The temperature of the storage modulus (G′) for gelatinisation increased markedly on adding fructooligosaccharides to 200–300 g kg^?1 waxy rice starch. For gelatinisation of 300 g kg^?1 rice starch dispersion the effectiveness of the oligosaccharides in changing the above parameters was as follows: chitooligosaccharides > fructooligosaccharides > isomaltooligosaccharides > xylooligosaccharides. Moreover, their effectiveness was dependent on the amylose content, as illustrated by comparing waxy and non‐waxy rice starches (amylose contents 9–256 g kg^?1). Importantly, the logarithmic G′₉₅ change was linearly and negatively correlated with amylose content. CONCLUSION: The results suggest that oligosaccharide‐containing rice starch dispersions may potentially be used for the formulation of oligosaccharide‐containing starchy functional foods owing to the rheological changes of these starch dispersions. Copyright © 2011 Society of Chemical Industry     

Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal,India

Arsenic contamination of rice plants by arsenic-polluted irrigation groundwater could result in high arsenic concentrations in cooked rice. The main objective of the study was to estimate the total and inorganic arsenic intakes in a rural population of West Bengal, India, through both drinking water and cooked rice. Simulated cooking of rice with different levels of arsenic species in the cooking water was carried out. The presence of arsenic in the cooking water was provided by four arsenic species (arsenite, arsenate, methylarsonate or dimethylarsinate) and at three total arsenic concentrations (50,?250 or 500?µg?l^?1). The results show that the arsenic concentration in cooked rice is always higher than that in raw rice and range from 227 to 1642?µg?kg^?1. The cooking process did not change the arsenic speciation in rice. Cooked rice contributed a mean of 41% to the daily intake of inorganic arsenic. The daily inorganic arsenic intakes for water plus rice were 229, 1024 and 2000?µg?day^?1 for initial arsenic concentrations in the cooking water of 50, 250 and 500?µg?arsenic?l^?1, respectively, compared with the tolerable daily intake which is 150?µg?day^?1.     

Elements in rice from the Swedish market: 1. Cadmium,lead and arsenic (total and inorganic)

A survey of the levels of cadmium, lead and arsenic in different types of rice available on the Swedish retail market was carried out in 2001–03. The types of rice included long and short grain, brown, white, and parboiled white rice. The mean levels found were as follows: total As: 0.20 mg kg^?1, inorganic As: 0.11 mg kg^?1; Cd: 0.024 mg kg^?1; and Pb: 0.004 mg kg^?1. ICP-MS was used for the determination of As (total and inorganic) after acid digestion. Lead and cadmium were determined using graphite furnace atomic absorption spectrometry (GFAAS) after dry ashing. In countries where rice is a staple food, it may represent a significant contribution in relation to the provisional tolerable weekly intake for Cd and inorganic As.     

Assessment of PCDD/F,PCB, OCP and BPA dietary exposure of non-breast-fed European infants

The aim of this study is to obtain data on the exposure of non-breast-fed infants to polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F), polychlorinated biphenyls (PCB), organochlorine pesticides (OCP), and bisphenol A (BPA) and its chlorinated derivatives through consumption of commercial infant foods with largest shares of the market in 22 European Union countries. The E-Screen bioassay was employed to assess the oestrogenicity of the baby foods and the ethoxyresorufin-O-deethylase (EROD) induction was measured to determine the levels of PCDD/F and PCB. Consequently, the highest total effective xenoestrogen burden (TEXB) of 73.60?pM?Eeq?g^?1 was found in the soy-based formula and the EROD bioassay was always below the limit of quantification (LOQ) (3.5?pg?g^?1). Overall, the estimated dietary exposure to BPA via commercial baby foods was lower than the tolerable daily intake (TDI) of 50?µg?kg^?1 body weight (bw). Furthermore, the findings indicated that the dietary exposure of 0–9-month-old infants through the products investigated here does not exceed the maximum TDI of 4?pg WHO-TEQ (toxic equivalents)?kg^?1 bw. However, exposure to more than 2?pg WHO-TEQ?kg^?1?bw?day^?1 might occur for 0–4-month-old infants consuming ‘starting’ hypoallergenic formula. Moreover, analysis of OCP indicated that the dietary exposure of non-breast-fed infants was not harmful. Considering the importance of early development and the vulnerability of infants and children, it is essential to determine their dietary exposure to contaminants in order to decide which efforts of risk reduction should receive highest priority.     

Iron,zinc and phytic acid content of selected rice varieties from China

Rice is the major Chinese staple food (per capita approx 250 g day^?1) and, as such, is an important source of essential minerals. However, due to a number of factors the bio‐availability of these minerals is limited. In this study, the variation of phytic acid (PA), iron (Fe) and zinc (Zn) levels in 56 varieties of Chinese rice was investigated. The samples included in this study were collected in proportion to the importance of the rice‐growing regions in China. Fe levels showed the biggest variation (9–45 mg kg^?1) and were not related with PA content or grain shape although growing locations were identified yielding higher (25.2 mg kg^?1) and lower (14.2 mg kg^?1) Fe levels. Zn showed a moderate variability (13–39 mg kg^?1), which was narrower than for Fe, while broader than for PA (7.2–11.9 g kg^?1). Zn content is correlated (R² = 0.5; P < 0.01) with PA content, and shows a relation with growing region and kernel shape. Variation of PA content is the least among the three components. Molar ratios of PA to Fe and Zn ranged from 15 to 105 and 27 to 67, respectively. The results of the mineral contents and PA content can be interpreted in terms of expected bio‐availability. This study shows that the mineral bio‐availability of Chinese rice varieties will be <4%. Despite the variation in mineral contents, in all cases the PA present is expected to render most mineral present unavailable. We conclude that there is scope for optimisation of mineral contents of rice by matching suitable varieties and growing regions, and that rice products require processing that retains minerals but results in thorough dephytinisation. Copyright © 2006 Society of Chemical Industry     

Trace elements in Canadian field peas: a grain safety assurance perspective

Canada is a significant exporter of field peas and, thus, issues of food safety are important in all grain and food products within the international marketplace. Environmental contaminants, such as trace elements, may be present in all foods and, as a result, international standards have been established for a number of toxic trace elements, such as cadmium, lead, mercury and arsenic, in raw food commodities and food products. The Canadian Grain Commission has undertaken a baseline study of various trace elements in Canadian peas to ensure compliance with international food safety legislation. Mean total cadmium content was found to be 0.023 mg kg^?1; arsenic and lead mean values were below the method limit of quantification of 0.050 mg kg^?1 and the total mean mercury level was below the quantification level of 0.002 mg kg^?1. All measured values in the study were below the maximum residue levels (MRLs) established by the FAO and WHO in the Codex Alimentarius. The mean total selenium content was 0.331 mg kg^?1, with 56% of the measured values exceeding the MRL established by the People's Republic of China (PRC) of 0.3 mg kg^?1. No Codex MRL has been established for selenium as it is regarded as an essential trace element for human health and the PRC is currently reviewing its MRL for selenium in light of this fact. For those parts of the world where selenium-deficiency is of nutritional concern, the higher level of selenium in Canadian peas and their products may be of nutritional benefit.     

Occurrence of glyphosate and AMPA residues in soy-based infant formula sold in Brazil

Glyphosate is an herbicide widely used in the world, being applied in several crops, among them soybeans. Recently, glyphosate and its metabolite aminomethylphosphonic acid (AMPA) have been identified as possible contributors to the emergence of various diseases such as autism, Parkinson’s and Alzheimer’s diseases, as well as cancer. The child population-consuming cereal-based foods is the most exposed to the effects of pesticides because of their developmental phase and they have a higher food intake per kilogram of body weight than adults. The presence of glyphosate and AMPA residues in soy-based infant formulas was evaluated during the years 2012–2017, totalising 105 analyses carried out on 10 commercial brands from different batches. Glyphosate and AMPA were determined by liquid chromatography with fluorescence detection after derivatisation reaction. The method was validated and showed accuracy and precision with a limit of quantification (LOQ) of 0.02 mg kg^?1. Among those samples that contained levels above the LOQ, the variation of glyphosate residues was from 0.03 mg kg^?1 to 1.08 mg kg^?1 and for AMPA residues was from 0.02 mg kg^?1 to 0.17 mg kg^?1. This is the first scientific communication about glyphosate and AMPA contamination in soy-based infant formula in Brazil, The study was conducted under good laboratory practice (GLP) and supported by good scientific practice.     

Awareness of coeliac disease and the gluten status of ‘gluten‐free’ food obtained on request in catering outlets in Ireland

The only current effective treatment for coeliac disease (CD) is a lifelong diet that is as free from gluten as possible. This study provides baseline evidence to inform future interventions of benefit to CD sufferers by examining awareness of CD issues by food servers and preparation staff, assessing their claims to provide gluten‐free foods by analysis of a meal concurrently sampled. While the majority of attempts to purchase a ‘gluten‐free’ meal on request in restaurants were successful, some 10% of all samples contained gluten, 2.7% between 21 and 100 mg kg^?1, and 7.7% >100 mg kg^?1 and two unsatisfactory samples were purchased from so‐called coeliac‐friendly restaurants. These findings were consistent with those obtained previously by Collin et al. [Alimentary Pharmacology & Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research & Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science & Technology 43 (2008) 1245] for cross contamination with gluten. Staff confidence, ‘gluten‐free’ notices, signs and menu choices were no guarantee of risk‐free dining for CD sufferers. Based on our findings we suggest the need for further training, specifically for chefs and managers.     

Combined effects of matrix and gene marker on the real‐time PCR detection of wheat

DNA‐based methods have been advanced as excellent alternatives for the detection and quantification of gluten‐containing cereals. In this study, it was intended to evaluate the effect of three distinct food matrices on the performance three TaqMan real‐time PCR approaches targeting α2‐gliadin, agglutinin isolectin (Tri a 18) and thioredoxin h(Tri a 25) genes of wheat. The results of wheat flour detection in soya bean, maize and rice model matrices evidenced that sensitivity was considerably affected by both the food matrix and the target gene. Rice matrix allowed the highest sensitivity, in opposition to soya bean. The α2‐gliadin method enabled the best sensitivity, especially when combined with rice matrix (5 mg kg^?1), followed by maize (10 mg kg^?1) and soya bean (50 mg kg^?1). These findings suggest that food matrix effects need to be carefully evaluated when developing real‐time PCR assays for wheat detection/quantification, but without compromising their great effectiveness as tools to monitor gluten‐containing cereals.     

Boron concentrations in selected foods from borate‐producing regions in Turkey

As part of a large‐scale programme to investigate the health effects of exposure to borate minerals in Turkey, boron concentrations in vegetables, fruits and some other foods were determined. From all borate‐producing regions of the country, 22 species of fruit, 17 species of vegetable, 12 species of cereal, legume and oilseed, three species of herbs and six types of other food were collected in 1999 and analysed for boron concentrations using the Azomethine H method. The results were compared with 37 types of food collected from areas well distant from the borate‐producing areas. The total number of samples evaluated was 420. Pistachio (67.0 mg kg^?1) had the highest concentration of boron, followed by grape leaf (60.48 mg kg^?1), sour cherry (57.03 mg kg^?1), quince (38.78 mg kg^?1), peach (34.49 mg kg^?1), grape (20.70 mg kg^?1), green beans (19.49 mg kg^?1), unripe peach (18.92 mg kg^?1) and parsley (10.24 mg kg^?1) from the borate‐producing regions. A large number of foods contained boron at higher concentrations than those reported in the literature, most probably due to the high boron content of these Turkish soils. According to the results of t‐tests, the area itself does not have a significant effect (p > 0.05) on boron concentration in all foods evaluated so far. Copyright © 2003 Society of Chemical Industry     

Elements in rice on the Swedish market: Part 2. Chromium,copper, iron,manganese, platinum,rubidium, selenium and zinc

A survey of the levels of some essential and non-essential trace elements in different types of rice available on the Swedish retail market was carried out in 2001–03. The types of rice included long and short grain, brown, white, and parboiled white. The mean levels found were: chromium (Cr)?=?0.008 mg kg^?1, copper (Cu)?=?1.9 mg kg^?1, iron (Fe)?=?4.7 mg kg^?1, manganese (Mn)?=?16 mg kg^?1, platinum (Pt)?<?0.0003 mg kg^?1, rubidium (Rb)?=?3.3 mg kg^?1, selenium (Se) =0.1 mg kg^?1; and zinc (Zn)?=?15 mg kg^?1. Inductively coupled plasma-mass spectrometry (ICP-MS) was used for the determination of Pt, Rb, and Se, after acid digestion. All other elements were determined using atomic absorption spectrometry (AAS) after dry ashing. Intake calculations were performed and it was concluded that rice may contribute considerably to the daily requirements of the essential elements Cu, Fe, Mn, Se, and Zn if rice consumption is high. The levels of some elements, e.g. Fe and Mn, were significantly higher in brown compared with white rice.     

Dietary purines in vegetarian meat analogues

BACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e. hyperuricaemia. RESULTS: We determined purine content (uric acid, adenine, guanine, hypoxanthine, xanthine) in 39 commercially available meat substitutes and evaluated them in relation to their protein content. Some of the products contained a comparable sum of adenine and hypoxanthine per protein as meat. Analysis of variance showed an influence of protein source used. Mycoprotein‐based products had significantly higher contents (2264 mg kg^?1) of adenine and hypoxanthine per kg of 100% protein than soybean‐based products (1648 mg kg^?1) or mixtures consisting of soybean protein and wheat protein (1239 mg kg^?1). CONCLUSION: Protein‐rich vegetable‐based meat substitutes might be generally accepted as meat alternatives for individuals on special diets. The type of protein used to manufacture these products determines the total content of purines, which is relatively higher in the case of mycoprotein or soybean protein, while appearing lower in wheat protein and egg white‐based products. These are therefore more suitable for dietary considerations in a low‐purine diet for hyperuricaemic subjects. Copyright © 2010 Society of Chemical Industry     

Dietary Intake of Fluoride in the United Kingdom and Fluoride Content of Some Foodstuffs

Using samples from the Total Diet Study, the average dietary intake per person of fluoride in the United Kingdom is estimated to be 1.82 mg day^?1. Beverages account for 71% of the total dietary intake and tea contributes most to the intake from the beverages group. Above-average consumption of tea, as recorded in Great Britain, could result in fluoride intakes as high as 8.9 mg day^?1. It is estimated that tap water containing 1 mg litre^?1 of fluoride could increase normal dietary intakes by 54%. Individual foods have been analysed and the results show that tea infusions and foods containing skin or bone have higher fluoride concentrations than other foods. Concentrations as high as 44 mg kg^?1 were found in the tail meat of krill, and a sample of mechanically deboned meat contained 2.8 mg kg^?1 fluoride. Samples of flour, bread, vegetables, meat and fish products and infant foods generally contained less than 1 mg kg^?1 of fluoride. Soft drinks from an area with a fluoridated water supply had a higher fluoride concentration than samples taken from an area with unfluoridated water.     

Production of maize–bambara groundnut complementary foods fortified pre‐fermentation with processed foods rich in calcium,iron, zinc and provitamin A

BACKGROUND: Maize–bambara groundnut complementary foods are deficient in calcium, iron, zinc and vitamin A. Food‐to‐food fortification could be cheaper, safer and more easily adopted by local communities compared to the use of chemically pure compounds and vitamins to enrich such foods. RESULTS: Maize–bambara groundnut complementary foods fortified for iron, zinc, calcium and vitamin A by blending with a multi‐mix (1.41:1:2.25, w/w) of processed roselle calyces, cattle bones, and red palm oil in a 1:2.1 (w/w) ratio showed significant increases in calcium, iron, zinc and vitamin A contents of 3.26–4.225, 0.083–0.134 and 0.015–0.017 g kg^?1 and 4855.3–7493.7 µgRE kg^?1, respectively. CONCLUSION: The maize–bambara groundnut foods had calcium, iron, zinc and vitamin A contents that satisfy the proposed nutrient requirements for infants. Only the maize–bambara groundnut and maize–bambara groundnut malt fermented by backslopping [(MB)_b and (MB_m)_b] containing red palm oil emulsified with Brachystegia eurycoma had calcium contents significantly (P < 0.05) higher than Nutrend, a complementary food produced by Nestle (Nigeria) PLC. These products are from raw materials produced in commercial quantities by rural farmers using household level technologies which the rural and urban poor can more easily access in order to reduce micronutrient malnutrition. Copyright © 2010 Society of Chemical Industry