2 research outputs found

    The relevance of biotechnology in the development of functional foods for improved nutritional and health quality in developing countries

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    The quality of food and food plants can be modified and optimized to meet the nutritional and health needs of at-risk and compromised populations prevalent in most of the developing countries. High rates of malnutrition, infectious disease as well as diet-related diseases such as diabetes and hypertension are prevalent in many developing countries. These are as a result of compromised immune function, inadequate sources of nutritious and quality foods and limited access to healthy and suitable foods. Biotechnology and genetic modification techniques have been proposed and applied for the improvement of the quality of various food crops. These have typically been geared towards increasing yields and pest resistance of cash crops. There is considerably less emphasis however, toward improving quality with regard to fortification or functionality of foods and food plants. Functional foods have nutritional and physiological benefits and are applicable in disease prevention and management. The application of biotechnology techniques for the development of functional food plants with higher levels of bioactive components or increased availability of nutrients would greatly benefit most populations in developing countries and improve the health and nutritional status overall. Key words: Biotechnology, functional foods, food quality, health, developing countries. African Journal of Biotechnology Vol. 2 (12), pp. 631-635, December 200

    Diversification and Quality Optimization of Tropical Root Starch for the Global Food Starch Industry

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    The utilization of starch as a major food ingredient has considerable significance. Trade and export of food starches has contributed to the economic growth and viability of various developing countries. The global starch market however, is highly competitive, with industry consumers opting for high quality, but affordable and steady supplies. Starch has multiple functions in food applications, most commonly as a bulking agent, binder, carrier, fatreplacer, for texture-improvement and as raw material for other starch-related products. In addition, starches can be modified to further increase their utility. Tropical root crops that are currently used as commercial starch sources include cassava (Manihot esculenta, Manihot utilissima), yam (Dioscorea spp.), cocoyam (Xanthosoma spp.), taro (Colocasia esculenta) and arrowroot (Maranta arundinacea). These crops have varying levels of starch, ranging from 19-40 %, differ in composition and consequently their properties in food products. Predominant areas of production, consumption and export are the Caribbean, Latin America, sub-Saharan Africa and Southeast Asia. The demand for food starches continues to be high in industrialized countries, where processed food consumption is high and the food industry continues to be robust and vibrant. Applicability of starch in food products is determined by various factors: its composition, functionality and cost. Root starches, which have high amylopectin levels, are highly desirable as they have great clarity, minimal flavor and suitable water absorption and swelling capacity
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