Type: Book

Instant Insights: Crop biofortification


Dr Helena Pachón



Publication date:

13 April 2021

Length of book:

138 pages

ISBN-13: 9781801460576

Paperback - £37.99
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The first chapter reviews evidence of the human health impact of wheat flour fortification and how it is measured and studied.

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.

Table of contents

Chapter 1 - Wheat flour fortification and human health: Helena Pachón, Food Fortification Initiative and Emory University, USA; 1 Introduction 2 Status of wheat flour fortification 3 How the human health impact of wheat flour fortification is measured 4 Examples of health outcomes associated with wheat flour fortification that have been studied 5 Additional considerations when assessing the health impact of wheat flour fortification 6 Health impact results observed from wheat flour fortification studies 7 Summary 8 Future trends in research 9 Where to look for further information 10 References
Chapter 2 - Biofortification of maize: Eliab Simpungwe, HarvestPlus, Zambia; 1 Introduction 2 Justification for maize biofortification 3 Suitability of maize for biofortification 4 Breeding of Provitamin A biofortified maize 5 Target setting for Provitamin A carotenoids 6 Delivering biofortified maize 7 Case study: the Zambia maize biofortification programme 8 Future trends 9 Where to look for further information 10 References
Chapter 3 - Biofortification of grain legumes: Bodo Raatz, International Center for Tropical Agriculture (CIAT), Colombia; 1 Introduction 2 Fe and Zn in grain legumes: assessing natural variation and QTL studies 3 Biofortification: transgenic approaches and agronomic management 4 Micronutrient bioavailability and anti-nutrients 5 HarvestPlus: breeding, releases, adoption and impact 6 Case study: breeding for biofortification of the common bean at CIAT 7 Future trends 8 Summary and conclusion 9 Where to look for further information 10 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 Introduction 2 The HarvestPlus breeding programme for pro-vitamin A cassava 3 Delivering pro-vitamin A cassava varieties to farmers: the HarvestPlus Programme in Nigeria 4 Encouraging use of pro-vitamin A cassava by consumers 5 Retention of carotenoids and bioavailability after processing 6 Quantification of carotenoid content in pro-vitamin A cassava varieties and food products 7 Conclusion and future trends 8 Appendix: Procedure for carotenoid determination using iCheck TM methodology 9 Where to look for further information 10 Acknowledgements 11 References