Formulation of a novel mixed dried vegetables product for improved iron, zinc and vitamin A accessibility

This research article published by Taylor & Francis online, 2018Micronutrients are an important part of human nutrition that support survival and functioning of the body. Vegetables play a major role in the supply of micronutrients to human diet. In this study, different ratios of F1 (1:1:1), F2 (2:1:1), F3 (1:1:2) and F4 (1:2:1) by weight of solar-dried Moringa oleifera leaves (ML), Ipomoea batatas leaves (IBL) and Daucus carota (DC) were studied to determine the optimum mix for a novel product formulation. Atomic absorption spectrophotometer (AAS) was used for the evaluation of iron and zinc, while β-carotene was analysed by high-performance liquid chromatography (HPLC). Results for iron in the formulated products were 39.71, 58.54, 19.41 and 50.98 mg/100g for F1, F2, F3 and F4, respectively. On the other hand, zinc values were 1.75, 2.15, 1.40 and 1.80 mg/100g for F1, F2, F3 and F4, respectively. Beta-carotene values were 3.58, 4.16, 4.34 and 2.40 mg/100g for F1, F2, F3 and F4, respectively. A significant variation in zinc, iron and β-carotene among all formulations (p < 0.05) was observed. Formulation F2 was highly associated with zinc (R2 = 0.963) and iron (R2 = 0.998) and based on these parameters was selected as the best novel vegetable product formulation. Therefore, mixed solar-dried vegetables powder at a ratio of 2:1:1 for ML, IBL and DC, respectively, can be promoted to ensure the supply of iron, zinc and β-carotene in the diet throughout the year

Postharvest management of fruits and vegetable: A potential for reducing poverty, hidden hunger and malnutrition in sub-Sahara Africa

Fruits and vegetable (FV) production is an emerging horticulture sub-sector in sub-Sahara Africa (SSA) despite the fact that, almost one-third of the produced FV is lost before reaching the plate. FV postharvest losses in SSA range from 30 to 80%, depending on a crop. Lack of postharvest management skills and technology such as temperature control to maintain the cold chain, value addition, and packaging have caused several economic and food security setbacks among them are high levels of poverty, hidden hunger and malnutrition. Globally, applications of postharvest technologies for instance; use of ethylene, 1-methylcyclopropene (1-MCP) and temperature management has proved to reduce postharvest losses of FV. Also, chemical and non-chemical methods are useful for controlling spoilage and pathogenic microbes especially on ready to eat FV products. Postharvest technologies such as controlled ripening, edible coating, temperature management, and chemical treatment methods are potential tools to reduce FV postharvest losses, increase food and nutritional security and alleviate poverty in SSA. At the same time, sanitizing chemicals and pesticides malpractice should be avoided to ensure final consumer safety

Solar-Drying of Vegetables for Micronutrients Retention and Product Diversification

Research Article published by American Journal of Research CommunicationMicronutrients retention of solar-dried vegetables were studied with an aim of increasing iron, zinc and β-carotene bioaccessibility as well as product diversification. Iron, zinc and β-carotene contents in fresh and dried Moringa oleifera leaves (ML), Ipomoea batatas leaves (IBL) and Daucus carota (DC) were evaluated. Iron and zinc were analyzed using Atomic Absorption Spectrophotometer (AAS) and β-carotene by High Performance Liquid Chromatography (HPLC). Moisture content for dried ML, IBL and DC was also determined. From results, final moisture values attained for dried ML, IBL and DC were 7.24, 7.46 and 10.51% respectively. Retention of specific micronutrients in dried vegetables was observed. A significant (p 0.05) increase was observed in ML. Furthermore, β-carotene loss from 6.72 ± 0.28 mg/100 g to 3.53 ± 0.41 mg/100 g (0.53 folds decrease) in dried DC. Solar drying of vegetables facilitates micronutrients retention and product diversification to enhance accessibility of nutrients for improved health through micronutrients supplementation

Pesticide regulations and their malpractice implications on food and environment safety

Although pesticides have a positive effect on plant health in terms of insect pests and diseases control, increased productivity and improved crop storage, their malpractice impacts on food safety negatively. Pesticide residues and corresponding metabolites are left as runoff to the environment affecting non-targeted organisms like fish, bees, butterflies, birds and other beneficial organisms in soil and water bodies. Moreover, the application of pesticides in non-agriculture activities goes unnoticed, such as spraying for anopheles mosquito to control malaria. Human health effects caused by pesticide residues in food include headache, vomiting, itching and skin irritation, restlessness, dizziness, breathing difficulties, neurotoxicity and chronic poisoning-related diseases such as cancer and death incidences. Maximum residue limits are the maximum pesticide residues limit in food considered safe to human as set by the Codex Alimentarius Commission and the joint Food and Agriculture Organization/World Health Organization meeting on pesticide residues. The residues of dichlorodiphenyltrichloroethane and chlorpyrifos are reported in various foods globally. Additionally, food safety is largely obstructed by illegal use of pesticides and the presence of counterfeit pesticides in the market. This review provides detail on pesticide control and regulations, residues in food, their health impacts and link approaches like good agricultural practices for ensuring sustainability on safe food production