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International Journal of Food Sciences and Nutrition Volume 73, 2022 - Issue 1
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Food composition and analysis

Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility

Oluyimika Y. Adetolaa Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South AfricaView further author information
,
Johanita Krugerb Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, GermanyView further author information
,
Mario G. Ferruzzic Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USAView further author information
,
Bruce R. Hamakerd Department of Food Science, Purdue University, West Lafayette, IN, USAView further author information
&
John R. N. Taylora Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South AfricaCorrespondence[email protected]
View further author information
Pages 15-27 | Received 21 Jan 2021, Accepted 30 Mar 2021, Published online: 15 Apr 2021

Citations (6)

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Read on this site (2)

Yohannes Gelaye. (2023) A Review of Amaranth Crop as a Potential Solution to Ethiopia’s Nutritional Crisis. Nutrition and Dietary Supplements 15, pages 101-110.
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Oluyimika Y. Adetola, John R. N. Taylor & K. G. Duodu. (2023) Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?. International Journal of Food Sciences and Nutrition 74:2, pages 188-208.
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Articles from other publishers (4)

John R.N. Taylor, Mario G. Ferruzzi, Cheikh Ndiaye, Djibril Traoré, Violet K. Mugalavai, Hugo De Groote, Cheryl O'Brien, Timothy J. Rendall & Bruce R. Hamaker. (2023) Entrepreneur-led food fortification: A complementary approach for nutritious diets in developing countries. Global Food Security 36, pages 100674.
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John Lubaale, John R. N. Taylor, Mohammad Naushad Emmambux & Kwaku G. Duodu. (2022) Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation. Cereal Chemistry 100:2, pages 371-383.
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V. J. Sangeetha, Sayantani Dutta, J. A. Moses & C. Anandharamakrishnan. (2022) Zinc nutrition and human health: Overview and implications. eFood 3:5.
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Brice Ulrich Foudjo Saha, Aphrodite Tchewonpi Choumessi, Alvain Meshi Ayamo, Ronald Blaise Mouafo Kuagny, Ismael Teta, Edouard Akono Nantia & Richard Aba Ejoh. (2022) Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children. Journal of Food Quality 2022, pages 1-10.
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