Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels? |
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Authors: | Molly Gabaza Maud Muchuweti Peter Vandamme |
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Affiliation: | 1. Department of Biochemistry, Faculty of Science, University of Zimbabwe, Harare, Zimbabwe;2. Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Gent, Belgium;3. Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium;4. Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Gent, Belgium |
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Abstract: | Many weaning and complementary foods in Africa are plant based and thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds, and, to some extent, dietary fiber. Several strategies are being developed to increase the levels of bioavailable iron and zinc in plant-based diets. These strategies range from fortification, biofortification, dietary diversification, and use of household processing methods such as soaking, cooking, germination, and fermentation. Fermentation poses a great potential as a significant amount of these foods in Africa involve a natural fermentation step. Exploration of this process could offer a more economical and sustainable way to reduce iron and zinc binders and consequently increase the bioavailability of the minerals in diets consisting of fermented cereals. |
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Keywords: | Fermentation iron and zinc millet phytate phenolic compounds sorghum |
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