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Approaches for Enhancing the Nutrients Bioavailability

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Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World

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Abstract

Bioavailability is the fraction of a nutrient in the food that is absorbed upon digestion and available for utilization in normal physiological functions. Bioavailability of nutrients especially that of micronutrients from plant based foods is a complex issue and is a concern to the nutritionists and plant breeders who are undertaking nutrient enrichment in the staple crops called “biofortification.” It depends on a number of factors of the food like food structure, food processing, chemical form of nutrient and interaction between nutrients, as well as the consumer like age, sex, ethnicity, physiological factors, and health status. Presence of natural factors in the food grains such as phytate, tannin, fiber, etc. affects the availability of minerals. The micronutrient bioavailability from commonly consumed cereal foods is generally low. Several traditionally used household food preparation techniques like soaking, germination, hydrothermal treatment, etc. enhance the micronutrient bioavailability. Different bioavailability models are being adopted to screen large numbers of promising genotypes developed under breeding programs to study the efficacy of the biofortified products in alleviating micronutrient malnourishment. Genetic transformation is also being attempted to develop more nutritious sorghum grains along with enhanced iron and zinc bioavailability to ensure nutritional security of millions of African sorghum consumers. The micronutrient bioavailability has been enhanced in the transformed lines due to reduction in phytate up to 85%. Enhanced availability of nutrients in these grains is to be ascertained further through clinical trials along with risk assessment and appropriate biosafety regulations in place before farmer release.

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Authors and Affiliations

  1. ICAR-Indian Institute of Millets Research, Hyderabad, India

    K. Hariprasanna, R. Venkateswarlu & G. Niharika

  2. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telangana, India

    B. Chetankumar

Authors
  1. K. Hariprasanna
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  2. B. Chetankumar
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  3. R. Venkateswarlu
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  4. G. Niharika
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Corresponding author

Correspondence to K. Hariprasanna .

Editor information

Editors and Affiliations

  1. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    Vilas A. Tonapi

  2. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    Harvinder Singh Talwar

  3. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telangana, India

    Ashok Kumar Are

  4. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    B. Venkatesh Bhat

  5. Formerly, International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telangana, India

    Ch. Ravinder Reddy

  6. Department of Agricultural Economics, Kansas State University, Manhattan, KS, USA

    Timothy J. Dalton

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Hariprasanna, K., Chetankumar, B., Venkateswarlu, R., Niharika, G. (2020). Approaches for Enhancing the Nutrients Bioavailability. In: Tonapi, V.A., Talwar, H.S., Are, A.K., Bhat, B.V., Reddy, C.R., Dalton, T.J. (eds) Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World. Springer, Singapore. https://doi.org/10.1007/978-981-15-8249-3_32

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