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African Adansonia digitata fruit pulp (baobab) modifies provitamin A carotenoid bioaccessibility from composite pearl millet porridges

  • Hawi Debelo
  • Cheikh Ndiaye
  • Johanita Kruger
  • Bruce R. Hamaker
  • Mario G. FerruzziEmail author
Original Article
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Abstract

Food-to-food fortification of staple cereal products using nutrient-dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub-Saharan Africa. However, there is limited information on the potential interaction effects that such food-to-food fortified strategies may have on individual micronutrient bioavailability. The main objective of the current study was to investigate the impact of incorporating Adansonia digitata (baobab fruit pulp), a mineral-rich plant material, on the delivery of carotenoids from a composite cereal porridge. Formulations of native fruit/vegetable-cereal composites were screened for interactions which could influence both bioaccessibility and subsequent intestinal uptake of provitamin A carotenoids. Proportions of pearl millet flour and plant materials were dry blended to provide composite cereal porridges with total provitamin A carotenoid concentrations ranging from 3590.7 ± 23.4 to 3698.5 ± 26.5 μg/100 g (fw) and baobab concentrations ranging from 0 to 25% (dw).While there were no significant differences in provitamin A carotenoid bioaccessibility from porridge formulations containing 5 or 15% baobab, inclusion of 25% baobab resulted in a significant (p < 0.05) decrease in bioaccessibility (13.3%) as compared to the control (23.8%). Despite the reduced bioaccessibility, 6 h uptake efficiency of provitamin A carotenoids by Caco-2 human intestinal cells was not significantly altered by 25% baobab inclusion. These findings suggest that the inhibitory effects on carotenoid micellarization (bioaccessibility) observed with increased baobab addition may not ultimately limit the bioavailability of carotenoids.

Keywords

Provitamin A carotenoids Bioaccessibility Baobab Micronutrients Fortification 

Notes

Acknowledgements

This study was funded by the USAID Food Processing & Post Harvest Innovation Lab (FPLAID-0AA-L-14-00003) and Sorghum & Millet Innovation Lab (SMILAID-0AA-A-13-00047) through United States Agency for International Development (USAID).

Compliance with ethical standards

Conflict of interest

The authors declare no conflicts of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Hawi Debelo
    • 1
    • 2
  • Cheikh Ndiaye
    • 3
  • Johanita Kruger
    • 4
    • 5
  • Bruce R. Hamaker
    • 3
  • Mario G. Ferruzzi
    • 2
    Email author
  1. 1.Department of Nutrition SciencePurdue UniversityWest LafayetteUSA
  2. 2.Department of Food, Bioprocessing and Nutrition Science, Plants for Human Health InstituteNorth Carolina State UniversityKannapolisUSA
  3. 3.Department of Food SciencePurdue UniversityWest LafayetteUSA
  4. 4.Department of Consumer and Food SciencesUniversity of PretoriaPretoriaSouth Africa
  5. 5.Institute of Nutritional SciencesUniversity of HohenheimStuttgartGermany

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