Buch, Englisch, Band 19, 138 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 215 g
Crop biofortification
Buch, Englisch, Band 19, 138 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 215 g
Reihe: Burleigh Dodds Science: Instant Insights
ISBN: 978-1-80146-057-6
Verlag: Burleigh Dodds Science Publishing
The chapter explores the benefits to wheat flour fortification, citing the process’s ability to address widespread health problems caused by nutrient deficiencies, such as iron deficiency and anaemia.
The second chapter examines the biofortification of maize with Provitamin A carotenoids and its potential in improving micronutrient intake for the population of food insecure people. The chapter refers to the Zambia maize biofortification programme as a case study to demonstrate this.
The third chapter similarly considers the rising threat of micronutrient malnutrition, but highlights the integral role biofortified legume crops have in offsetting this. The chapter reviews the genetic variability of iron and zinc content in many legume crops, and shows how this is being used to guide breeding efforts through both transgenic approaches and agronomic management.
The final chapter assesses the problem of vitamin A deficiency in countries where cassava is considered a key crop and consumed as a main food source. The chapter reviews the HarvestPlus breeding programme for increasing the nutrient density of cassava, as well as strategies that can be implemented to promote the use of pro-vitamin A varieties by farmers and consumers.
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Weitere Infos & Material
Chapter 1 - Wheat flour fortification and human health: Helena Pachón, Food Fortification Initiative and Emory University, USA; 1 Introduction2 Status of wheat flour fortification3 How the human health impact of wheat flour fortification is measured4 Examples of health outcomes associated with wheat flour fortification that have been studied5 Additional considerations when assessing the health impact of wheat flour fortification6 Health impact results observed from wheat flour fortification studies7 Summary8 Future trends in research9 Where to look for further information10 References
Chapter 2 - Biofortification of maize: Eliab Simpungwe, HarvestPlus, Zambia; 1 Introduction2 Justification for maize biofortification3 Suitability of maize for biofortification4 Breeding of Provitamin A biofortified maize5 Target setting for Provitamin A carotenoids6 Delivering biofortified maize7 Case study: the Zambia maize biofortification programme8 Future trends9 Where to look for further information10 References
Chapter 3 - Biofortification of grain legumes: Bodo Raatz, International Center for Tropical Agriculture (CIAT), Colombia; 1 Introduction2 Fe and Zn in grain legumes: assessing natural variation and QTL studies3 Biofortification: transgenic approaches and agronomic management4 Micronutrient bioavailability and anti-nutrients5 HarvestPlus: breeding, releases, adoption and impact6 Case study: breeding for biofortification of the common bean at CIAT7 Future trends8 Summary and conclusion9 Where to look for further information10 References
Chapter 4 - Breeding, delivery, use and benefits of bio-fortified cassava: Elizabeth Parkes and Olufemi Aina, International Institute of Tropical Agriculture (IITA), Nigeria; 1 Introduction2 The HarvestPlus breeding programme for pro-vitamin A cassava3 Delivering pro-vitamin A cassava varieties to farmers: the HarvestPlus Programme in Nigeria4 Encouraging use of pro-vitamin A cassava by consumers5 Retention of carotenoids and bioavailability after processing6 Quantification of carotenoid content in pro-vitamin A cassava varieties and food products7 Conclusion and future trends8 Appendix: Procedure for carotenoid determination using iCheck TM methodology9 Where to look for further information10 Acknowledgements11 References
