Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals

Abstract Cereals are of low iron and zinc bioavailability because of high phytic acid (PA) and phenolic compounds (PC). Affordable and sustainable food based strategies are crucial in alleviating mineral deficiencies. In the present study, we evaluated the effect of enriching fermented cereals commonly consumed in Zimbabwe with baobab fruit pulp as a source of ascorbic acid and mopane worm as a source of the “meat factor”, on the iron and zinc content and bioaccessibility. A general positive effect on iron and zinc bioaccessibility was observed for baobab fruit pulp enriched cereals (BEC) while for mopane worm enriched cereals (MEC), a negative effect was generally observed. However, MEC had increased iron and zinc contents such that both BEC and MEC could make a meaningful contribution to iron and zinc nutrition for people in developing countries. Innovation of new value added cereal products using sustainable ingredients is crucial for developing countries.