Effect of spices (garlic and onion) on the bioaccessibility of iron from leaves.

The aim of this study was to investigate the effect of garlic and onion, two spices rich in sulfur compounds, on the bioaccessibility of iron from leaves. We first quantified anti-nutritional factors in various cooked mixtures of leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method.

Chemical Composition and Antioxidant Profile of Sorghum ( (L.) Moench) and Pearl Millet ( (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon.

Sorghum and pearl millet are grain crops that can grow in semi-arid climates, with nutritional and bioactive properties superior to those of major cereals such as rice, wheat, and maize. However, these properties vary a lot, depending on the genetic factors, growing conditions, and place of cultivation. Four sorghum and two pearl millet grains cultivars grown in the Far-North region of Cameroon were screened for their chemical composition and antioxidant profile.

Acceptability and solubility of iron and zinc contents of modified sauces consumed in the Far-north region of Cameroon.

Consumption of leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability.