Maize inbreds from different heterotic groups as favorable sources for increased potential bioavailability of magnesium, iron, manganese and zinc

Malnutrition, as a global problem, is mainly caused by low level of mineral elements in staple food (deficient soil). Biofortification is based on selection of genotypes with enhanced concentration of mineral elements in grain, as well as decreased concentration of substances which interfere bioavailability of mineral elements in gut (like phytic acid), and increased content of substances that increase availability (such as β-carotene). The experiment with 51 maize ( Zea mays L.) inbred lines with different heterotic background was set up in order to evaluate chemical composition of grain and to determine the relations between phytic acid (PA), β-carotene, and mineral elements: Mg, Fe, Mn, and Zn. The highest average phytate, β-carotene, Fe, and Mn content was found in grain of inbreds from Lancaster heterotic group. The highest content of Mg was in grain of Independent source and Zn in grain of BSSS group. Increased level of Fe and Mn in Lancaster lines could be partially affected by higher PA content in grain, while increased β-carotene content could improve Mn and Zn availability from grain of BSSS genotypes and Mg availability from Lancaster inbreds. It is important to underline that PA reduction is followed by Zn content increase in grain of Lancaster heterotic group, as well as that variations in Mg, Fe, and Mn contents are independent on PA status in inbreds from Independent source, indicating that the genotypes with higher Mg, Fe and Mn status from this group could serve as favorable source for improved Mg, Fe, and Mn absorption.

GENETIC DIVERSITY AMONG SORGHUM LANDRACES OF SOUTHWESTERN HIGHLANDS OF UGANDA

Sorghum ( Sorghum bicolor L. Moench) is an economic and staple crop in sub-Saharan Africa. The genetic diversity in its germplasm is an invaluable aid for its crop improvement. The objective of this study was to assess the existing genetic diversity among sorghum landraces in the southwestern highlands of Uganda. A total of 47 sorghum landraces, collected from southwestern highlands of Uganda, were characterised using 12 qualitative and 13 quantitative traits. The study was conducted at Kachwekano Research Farm in Kabale District, at an altitude of 2,223 m above sea level, during growing season of December 2014 to August 2015. Panicle shape and compactness were the most varied qualitative traits. Grain yield (1.23 to 11.31 t ha-1) and plant height (144.7 to 351.6 cm) were among quantitative traits that showed high variability. Days to 50% flowering (115 to 130 days) showed the least variability. Results of UPGMA cluster analysis generated a dendrogram with three clusters. Panicle weight, leaf width, stem girth, exertion length, peduncle length, panicle shape and compactness, glume colour and threshability were major traits responsible for the observed clustering (P<0.001). Principal Component Analysis revealed the largest variation contributors.

STANDARDIZATION OF CASSAVA MAHEWU FERMENTATION AND ASSESSMENT OF THE EFFECTS OF IRON SOURCES USED FOR FORTIFICATION

Cassava root is the main staple for 70% of the population in Mozambique, particularly in inaccessible rural areas, but is known to be low in iron. Anaemia is a public health problem in mothers and preschool children in Mozambique and up to 40% of these cases are probably due to dietary iron deficiency. The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) recognize the fortification of foodstuff as an effective method to remedy dietary deficiencies of micronutrients, including iron. Cassava mahewu, a non-alcoholic fermented beverage is prepared at subsistence level from cassava roots using indigenous procedures. The aim of the study was to standardize mahewu fermentation and investigate if the type of cassava fermented, or the iron compound used for fortification affected the final product. Roots of sweet and bitter varieties of cassava from four districts (Rapale, Meconta, Alto Molocue and Zavala) in Mozambique, were peeled, dried and pounded to prepare flour. Cassava flour was cooked and fermented under controlled conditions (45°C for 24 h). The fermentation period and temperature were set, based on the findings of a pilot study which showed that an end-point pH of about 4.5 was regularly reached after 24 h at 45°C. Cassava mahewu was fortified with ferrous sulfate (FeSO4.7H2O) or ferrous fumarate (C4H2FeO4) at the beginning (time zero) and at the end of fermentation (24 h). The amount of iron added to the mahewu was based on the average of the approved range of iron used for the fortification of maize meal. The mean pH at the endpoint was 4.5, with 0.29% titratable acidity. The pH and acidity were different to those reported in previous studies on maize mahewu, whereas the solid extract of 9.65% was found to be similar. Lactic acid bacteria (LAB) and yeast growth were not significantly different in mahewu fortified with either of the iron compounds. There was no significant difference between cassava mahewu made from bitter or sweet varieties. A standard method for preparation and iron fortification of cassava mahewu was developed. It is recommended that fortification occurs at the end of fermentation when done at household level.