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Preliminary Analysis and Biochemical Characterization Related to Health Doria E, et al., J Food Sci Nutr 2015, 1: 005 DOI: 10.24966/FSN-1076/100005 HSOA Journal of Food Science and Nutrition Research Article the subject cultivars will be used for breeding programs and then Preliminary Analysis and selected for use as functional food in poorer communities suffering of nutritional deficiencies. Biochemical Characterization Keywords: Africa; Anti-nutritional factors; Antioxidant metabolites; Related to Health Implications Healthy food; Maize for African Populations in Introduction Maize (Zea mays) is of paramount importance in the diets of many Some Maize Cultivars. A African populations: of the 22 countries in the world where maize forms the highest percentage of energy in the national diet, 16 are in Special Look at the South Africa [1,2]. After its introduction to Africa by new world explorers in the 16th century [3], maize quickly established itself as a main African Environment ingredient in the local cuisine because of its relatively high grain Enrico Doria1*, Bakari Daoudou1, Abdul kadir Egal1, Wilna H yield, low labor requirements and favorable storage characteristics [4]. Oldewage-Theron2 and Roberto Pilu3 Lesotho, Malawi and Zambia rank as the world’s top three countries subsisting on maize, surpassing the Mesoamerican countries where 1 CSL (Centre of Sustainable Livelihoods), Vaal University of Technology, the crop originated [3]. The use of the maize in African countries is South Africa now comparable to that of rice in Asia [2]. In particular, in South 2 Department of Nutritional Sciences, Texas Tech University, USA Africa, estimated values calculated from FAO food balance sheets in 3Department of Agricultural and Environmental Sciences - Production, 2007 showed a maize intake of 288.3g/capita per day, corresponding Land, Agroenergia, The University of Milan, Italy to 30% of daily energy intake; the same percentage is observed for the daily protein intake. According to the South African Department of Agriculture, Forestry and Fisheries (DAFF), the total amount of commercial maize expected for 2015 is close to 10 million tons, which more or less meets the national demand of around 195kg/capita [5]. African food preparation differs from that of other maize-growing Abstract regions of the world in that maize-based dishes are most often boiled After its introduction to Africa, maize was quickly adopted as the or cooked rather than fried or baked [2]. In particular, in rural areas, cornerstone of local cuisine, especially in sub-Saharan countries. maize flour serves as the raw material for fermented or boiled Although nutrient deficiencies constitute a heavy disease burden beverages and thick porridges, traditionally eaten twice daily; in the most vulnerable countries, white maize varieties, lacking Africans often take pride in this as their own distinctive dish [6,7]. provitamin A, carotenoids and vitamin A, were widely preferred in Africa. In this work we characterized two black-colored landraces, Micronutrient deficiencies constitute a heavy disease burden that the Millo Corvo and Spinato cultivars, as well as three non-colored is shouldered disproportionately by a highly vulnerable group in maize genotypes (B73, Argentina and Haiti). We examined the the most vulnerable countries in the world: children Under 5 years content of carotenoids and anthocyanins for their strong of age (U5) in Sub-Saharan Africa (SSA) and South Asia. SSA, with nutritional power, and also the phosphate content, polyphenols 11% of the world’s population, accounts for more than half of the and protein levels. The two colored cultivars resulted particularly deaths and half of U5 Disability-Adjusted Life Years (DALYs) lost to rich in antioxidant and nutraceuticals factors as carotenoids and anthocyanins pigments, while the white cultivar Argentina resulted deficiencies of vitamin A, iron, zinc, and iodine [8,9]. Maize supplies particularly interesting for the high and unexpected content of free many micronutrients and macronutrients necessary for human phosphate. The aim of the project is to cultivate the analyzed maize nutritional needs; however, it lacks B vitamins and the essential cultivars, tested to confirm the same nutritional profile observed in amino acids, Lysine (Lys) and Tryptophan (Trp). White maize Italy, and verify whether they grow productively in South African soil; varieties, which are widely preferred in much of Africa, lack provitamin A, carotenoids and vitamin A, essential for immunity, *Corresponding author: Enrico Doria, CSL (Centre of Sustainable Livelihoods), growth and eyesight. In addition, some minerals in the maize grain Vaal University of Technology, Science Park Campus, Sebokeng, have low bioavailability owing to the presence of a high content of Vanderbijlpark, South Africa, Tel: +27 169509000; Fax: +27 169509999; phytic acid [2]. South Africa is one of few countries that meet all of E-mail: [email protected] the World Bank’s three priority criteria for urgent nutrition action: Citation: Doria E, Daoudou B, Egal AK, Oldewage-Theron WH, Pilu R (2015) (1) stunting/underweight greater than 20 percent; (2) vitamin A Preliminary Analysis and Biochemical Characterization Related to Health deficiency greater than 10 percent or iron-deficiency anemia Implications for African Populations in Some Maize Cultivars. A Special Look greater than 10 percent and (3) an emerging overweight problem at the South African Environment. J Food Sci Nutr 1: 005. (Global Alliance for Improved Nutrition). At national level 24.8% and Received: July 07, 2015; Accepted: August 06, 2015; Published: August 20, 39.2% of South African women are overweight or obese compared 2015 to 20.1% and 10.6% in men respectively, while children generally J Food Sci Nutr ISSN: 2470-1076, Open Access Journal DOI: 10.24966/FSN-1076/100005 Citation: Doria E, Daoudou B, Egal AK, Oldewage-Theron WH, Pilu R (2015) Preliminary Analysis and Biochemical Characterization Related to Health Implications for African Populations in Some Maize Cultivars. A Special Look at the South African Environment. J Food Sci Nutr 1: 005. • Page 2 of 7 • suffered from both under nutrition (19.2% stunting, 43.6% vitamin A Materials and Methods deficiency and for U5 and 10.7% anemia) and over nutrition (prevalence of 16.5% overweight and 7.1% obesity in girls and Plant material 11.5% overweight and 4.7% obesity in boys aged 2-14 years) [10,11]. The maize seeds used in this study were collected in Italy from Large-scale fortification is a system used to reduce the burden of plants cultivated in the experimental field of the University of malnutrition, and in 2003 the South African government passed Milano located in Landriano (PV, Italy). To develop a new colored legislation requiring all bread (wheat) flour and maize meal to be maize, a typical commercial yellow popcorn line was crossed with a fortified. Maize biofortification has recently been introduced as source of tropical anthocyanin biosynthesis regulatory genes. This fieldwork was performed by the team of Professor Roberto Pilu of the a strategy to relieve vitamin A deficiency [12], which can lead to University of Milano. Data about the Millo Corvo and Spinato maize blindness, anemia, weakened resistance to infection and increased risk cultivars, characterized by a dark coat, were compared with those of death. Moreover, a nutritionally superior maize cultivar, referred to obtained from the control lines B73, Argentina and Haiti (Figure 1), as Quality Protein Maize (QPM), was developed, containing twice the characterized by a yellow and white color. The Millo Corvo synthetic amount of lysine and tryptophan compared with the traditional maize population, used in this work, was obtained by crossing selected type [2]. There are also several projects for improving the mineral individuals starting from the open pollinated Millo Corvo variety. content (mostly Zn and Fe) in crops like maize [13]. In this study we describe some nutritional parameters related to the antioxidant power of certain maize cultivars; in particular, we characterized an ancient colored landrace, the Millo Corvo, cultivated in the Spanish region of Galicia and used to produce different varieties of food: the peculiarity of Millo Corvo is the distinctive dark blue/black coloration of the kernels that imparts a typical blue coloration to the bread cooked using the flour. It is known that maize is able to accumulate pigments in the seeds: carotenoids impart a yellow-orange color and anthocyanins a red, purple, blue and black coloration, which confers antioxidant power, thought to be highly beneficial for human health. Moreover, the carotenoid zeaxanthin and its close relative lutein play a critical role in the prevention of Age-related Macular Degeneration (AMD), the leading cause of blindness [14]. Another parameter examined in this study was the phytic acid content. The myo-inositol 1, 2, 3, 4, 5, 6-hexakisphosphate, commonly called phytic acid, is the primary storage form of phosphorus in the seeds: it represents from Figure 1: Maize seeds from different cultivars used in this study. 50% to over 80% of total phosphorus in mature seeds and accounts Flour samples were obtained using a coffee grinder and the seeds for one to several percent of the dry weight. Phosphorus and mineral were ground for 3min before being further powdered using liquid cations reserves deposited in the phytate molecule are essential nitrogen. for germination and for the growth and development of seedlings. Chemicals and solvents Moreover, phytic acid, because
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