Darwin Ortiz

Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques

Efforts are currently underway to improve carotenoids content in cassava roots through conventional breeding as a strategy to reduce vitamin A deficiency. However, only few samples can be quantified each day for total carotenoids (TCC) and β-carotene (TBC) contents, limiting the gains from breeding. A database with >3000 samples was used to evaluate the potential of NIRS and chromameter devices to predict root quality traits. Maximum TTC and TBC were up to 25.5 and 16.6 μg/g (fresh weight basis), respectively. NIRS predictions were highly satisfactory for dry matter content (DMC, R(2): 0.96), TCC (R(2): 0.92) and TBC (R(2): 0.93). NIRS could also distinguish roots with high or low cyanogenic potential (R(2): 0.86). Hunter color parameters could also be used for predictions, but with lower accuracy than NIRS. NIRS or chromameter improve selection protocols, allowing faster gains from breeding. Results also demonstrate that TBC and DMC can be improved simultaneously (required for the adoption of biofortified cassava).

EVALUACIÓN DE LA COMPOSICIÓN NUTRICIONAL, ANTINUTRICIONAL Y BIODISPONIBILIDAD IN VITRO DE DIFERENTES EXTRACTOS FOLIARES

Los extractos foliares (EF) son utilizados como complemento nutricional en paises como Nicaragua y Tanzania. Se evaluaron hojas y EF de yuca, frijol, batata y alfalfa, y se cuantifico los componentes nutricionales, antinutricionales y biodisponibilidad por metodos in vitro. En promedio (DE), el EF de frijol tiene una elevada concentracion de hierro (1006,23 (8,49) mg/kg); el EF de yuca tiene alta concentracion de zinc (110,65 (6,72) mg/ kg) y proteina soluble (34,23 (3,81) g/kg). Asi mismo, la digestibilidad in vitro de proteina en los EFs de yuca, frijol y alfalfa fueron superiores a 71,18%; hierro dializable in vitro menor a 2,29%; la relacion molar fitato:zinc inferior a 0,08 y la bioaccesibilidad all-trans-β -caroteno superior a 23,85%. Estos valores sugieren una alta asimilacion de proteina, zinc y all-trans-β -caroteno, y una baja asimilabilidad de hierro. Los EFs pueden ser una alternativa nutricional en la alimentacion en paises que carecen de diversificacion alimentaria

Comparison between in vitro and in vivo methods to screen iron bioavailability

An enhanced in vitro method to screen iron bioavailability (Fe-BA) was compared with an in vivo human method. Two recipes, previously evaluated in vivo for Fe-BA, were replicated and fed to an in vitro system. The first, a semi-synthetic meal, tested the effect of ascorbic acid on iron absorption. The second, a corn-bean meal, assessed in three experiments, the effect of Na2EDTA plus ferrous fumarate and the effect of FeSO4 and NaFeEDTA fortificants on iron absorption. For the first recipe, the in vitro and in vivo results were highly correlated (r = 0.9765; P = 0.0008). For the second recipe, the in vitro method displayed a similar trend to the in vivo results vis-à-vis ferrous sulfate and NaFeEDTA, but not ferrous fumarate plus Na2EDTA. This method is appropriate for rapid screening of a large number of samples prior to human evaluations; it uses less samples, reagent and supplies than a previous in vitro method.

EVALUATION OF THE NUTRITIONAL AND ANTINUTRITIONAL COMPOSITION AND IN VITRO BIOAVAILABILITY OF FOLIAR EXTRACTS

Los extractos foliares (EF) son utilizados como complemento nutricional en paises como Nicaragua y Tanzania. Se evaluaron hojas y EF de yuca, frijol, batata y alfalfa, y se cuantifico los componentes nutricionales, antinutricionales y biodisponibilidad por metodos in vitro. En promedio (DE), el EF de frijol tiene una elevada concentracion de hierro (1006,23 (8,49) mg/kg); el EF de yuca tiene alta concentracion de zinc (110,65 (6,72) mg/ kg) y proteina soluble (34,23 (3,81) g/kg). Asi mismo, la digestibilidad in vitro de proteina en los EFs de yuca, frijol y alfalfa fueron superiores a 71,18%; hierro dializable in vitro menor a 2,29%; la relacion molar fitato:zinc inferior a 0,08 y la bioaccesibilidad all-trans-β -caroteno superior a 23,85%. Estos valores sugieren una alta asimilacion de proteina, zinc y all-trans-β -caroteno, y una baja asimilabilidad de hierro. Los EFs pueden ser una alternativa nutricional en la alimentacion en paises que carecen de diversificacion alimentaria

EVALUACIÓN DE LA COMPOSICIÓN NUTRICIONAL, ANTINUTRICIONAL Y BIODISPONIBILIDAD IN VITRO DE DIFERENTES EXTRACTOS FOLIARES EVALUATION OF THE NUTRITIONAL AND ANTINUTRITIONAL COMPOSITION AND IN VITRO BIOAVAILABILITY OF FOLIAR EXTRACTS

Los extractos foliares (EF) son utilizados como complemento nutricional en paises como Nicaragua y Tanzania. Se evaluaron hojas y EF de yuca, frijol, batata y alfalfa, y se cuantifico los componentes nutricionales, antinutricionales y biodisponibilidad por metodos in vitro. En promedio (DE), el EF de frijol tiene una elevada concentracion de hierro (1006,23 (8,49) mg/kg); el EF de yuca tiene alta concentracion de zinc (110,65 (6,72) mg/ kg) y proteina soluble (34,23 (3,81) g/kg). Asi mismo, la digestibilidad in vitro de proteina en los EFs de yuca, frijol y alfalfa fueron superiores a 71,18%; hierro dializable in vitro menor a 2,29%; la relacion molar fitato:zinc inferior a 0,08 y la bioaccesibilidad all-trans-β -caroteno superior a 23,85%. Estos valores sugieren una alta asimilacion de proteina, zinc y all-trans-β -caroteno, y una baja asimilabilidad de hierro. Los EFs pueden ser una alternativa nutricional en la alimentacion en paises que carecen de diversificacion alimentaria

Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el departamento del cauca, Colombia

Objective. Ten typical recipes from southwestern Colombia were evaluated at CIAT in Palmira, Colombia between 2008 and 2009. Material and Methods. The recipes were prepared in a traditional manner, using quality protein maize (QPM, with more tryptophan and lysine) or common maize (CM); each of these was either fresh kernel or dry grain, or white or yellow maize, per the recipe. The two types of maize were compared for their protein quality. Results. Tryptophan concentrations were 0.011-0.072% and 0.0120.107% for CM and QPM, respectively. Tryptophan values for QPM recipes were greater than or equal to those for CM recipes. Soluble protein ranged from 2.359-14.783 g/kg for CM and 3.339-16.839 g/kg for QPM. Except for one recipe, soluble protein in QPM recipes was greater or equal to that of CM recipes. In vitro protein digestibility was 75-84% for recipes prepared with both maize types. Only four recipes had a statistically significant difference between QPM and CM with regard to digestibility. Conclusions. Most recipes prepared with QPM had a higher protein quality than those prepared with CM.