The Impact of Iron and Zinc Fortified Snacks on Cognitive Performance in Pre- Adolescents | [Pakistan Journal of Agricultural Sciences • 2024]

Author(s):

1. Hira Iftikhar: Institute of Home Science, Faculty of Food, Nutrition and Home Sciences, University of Agriculture,Faisalabad : Pakistan National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture,Faisalabad,Pakistan

2. Beenish Israr: Institute of Home Science, Faculty of Food, Nutrition and Home Sciences, University of Agriculture,Faisalabad-,Pakistan

3. Masood Sadiq Butt: National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture,Faisalabad,Pakistan

4. Imran Pasha: National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture,Faisalabad,Pakistan

Abstract:

Malnutrition is a global concern, affecting one in three individuals, with significant implications for health, particularly in Pakistan, where it adversely impacts child mortality rates. 340 million suffer from deficiencies in vitamins and other essential micronutrients in low and middle-income countries. Fortification has become an economical alternative to provide essential dietary components for specific nutritional deficiencies, making cereal-based fortified snacks a convenient option for instant energy and overcoming micronutrient insufficiencies. Cognitive development is crucial at pre-adolescent age, with iron and zinc being essential micronutrients for their development. Nutrients like iron and zinc are helpful in brain development for better Secondary functions. An efficacy trial conducted to assess the effect of iron and zinc fortified snacks on the cognitive development of pre-adolescents. Energy bars were prepared using molasses and chickpeas. There were 4 treatments including control treatment T0=Bars with 100% chickpea act as control; T1= Bars with 100% chickpea and 5mg FeSO4; T2 = Bars with 100% Chickpea and 5mg Zinc Oxide; T3= Bars with 100% chickpea, 5mg FeSO4 and 5mg Zinc Oxide were tested for proximate, physical, and sensory analysis. The supplementation notably influenced the overall acceptability, with Treatment T2 receiving the highest sensory evaluation score, followed by T1, while T3, despite its superior efficacy and proximate composition, obtained the lowest acceptability score. The efficacy trial of 60 days showed that using iron and zinc fortified, chickpea bars along with a normal diet improved the Wechsler Intelligence Scale for Children (WISC-R) score for cognitive development. Performance tests showed significant resonance, with improvements Performance Ability in T3 bars with 100% chickpea, 5mg FeSO4, and 5mg Zinc Oxide. The Energy bars were cost-effective, culturally acceptable, and sustainable, using locally available raw materials, where local manufacturers should be encouraged to scale up in the production country-wide.

Page(s): 1075-1083

DOI: 10.21162/PAKJAS/24.360

Published: Journal: Pakistan Journal of Agricultural Sciences, Volume: 61, Issue: 4, Year: 2024

Keywords:

cognitive development , Nutrient content , Micronutrientfortified , wechsler intelligence scale , preadolescents , chickpea bars

References:

[1] Agbaje C.Z.,Hassan A.,Norlelawati A.,Rahman N.,Huda-Faujan N. .2016 .Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods. International Food Research Journal., : .

[2] Ajmera S.S.,Kumar V.,Ravindrababu V. .2017 .Genotype × Environment interactions and stability analysis for grain iron and zinc concentrations in rice (Oryza Sativa L.) genotypes. International Journal of Current Microbiology and Applied Sciences, 6 : 1902-1913.

[3] .2019 .Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists, : .

[4] Awulachew M.T. .2021 .Understanding to the shelf-life and product stability of foods. Journal of Food Technology and Preservation, 5 : 1-5.

[5] Baumgartner C.M.,Smuts L.,Malan J.,Kvalsvig M.E. van Stuijvenberg,Hurrell R.F.,Zimmermann M.B. .2012 .Effects of iron and n-3 fatty acid supplementation, alone and in combination, on cognition in school children: a randomized, double-blind, placebo-controlled intervention in South Africa. American Journal of Clinical Nutrition, 96 : 1327-1338.

[6] Begum N.,Khan Q.U.,Liu L.G.,Li W.,Liu D.,Haq I.U. .2023 .Nutritional composition, health benefits and bioactive compounds of chickpea (Cicer arietinum L.) Frontiers in Nutrition. , 10 : 1218468.

[7] Black R.E. .2014 .Global distribution and disease burden related to micronutrient deficiencies. International nutrition: achieving millennium goals and beyond. Karger Publishers, 78 : 21-28.

[8] Cabello-Olmo M.,Krishnan P.G.,Araña M.,Oneca M.,Díaz J.V.,Barajas M.,Rovai M. .2023 .Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product. Foods, 12 : 2817.

[9] Cerchiaro T.M.,Manieri F.R.,Bertuchi F.R. .2013 .Analytical methods for copper, zinc and iron quantification in mammalian cells. Metallomics, 5 : 1336-1345.

[10] Chowdhury M.H.,Shill L.C.,Purba N.H.,Rabbi F.A.,Chowdhury M.J. .2019 .Adverse effect of micronutrient deficiencies on children's development: the wasting syndrome. Current research in nutrition and food science, 2 : 136-147.

[11] Kadosh Cohen,K. Cohen,Muhardi L.,Parikh P.,Basso M.,Mohamed H.J. Jan,Prawitasari T.,Samuel F.,Geurts J.M. .2021 .Nutritional support of neurodevelopment and cognitive function in infants and young children-an update and novel insights. Nutrients, 13 : 199.

[12] Colombo J.,Zavaleta N.,Kannass K.N. .2014 .Zinc supplementation sustained normative neurodevelopment in a randomized, controlled trial of Peruvian infants aged 6-18 months. Journal of nutrition, 144 : 1298-1305.

[13] Fiorentino M.,Perignon M.,Kuong K.,Parker M.,Burja K.,Dijkhuizen M.A.,Sokhom S.,Chamnan C.,Berger J. .2018 .Effect of multimicronutrient-fortified rice on cognitive performance depends on premix composition and cognitive function tested: results of an effectiveness study in Cambodian schoolchildren. Public health nutrition 21, : 816-827.

[14] Hall A.G.,King J.C. .2022 .Zinc fortification: current trends and strategies. Nutrients, 14 : 3895.

[15] Hettiarachchi M.,Liyanage C.,Hilmers D.C.,Abrams S.A. .2004 .Na2EDTA enhances the absorption of iron and zinc from fortified rice flour in Sri Lankan children. Journal of Nutrition, 134 : 3031-3036.

[16] Homan G.J. .2016 .Failure to thrive: A practical guide. American Family Physician, 94 : 295-299.

[17] Jabeen S.,Javed F.,Hettiarachchy N.S.,Sahar A.,Sameen A.,Khan M.R.,Siddeeg A.,Riaz A.,Aadil R.M. .2022 .Development of energy-rich protein bars and in vitro determination of angiotensin I-converting enzyme inhibitory antihypertensive activities. Food Science and Nutrition, 10 : 1239-1247.

[18] Kawafha M.,Maghaireh Al,Shawish D.,Abu N.,Kamel N.,Al A.,Kofahi A.,Sheyab A.,H. A.,Alsaqer K. .2024 .The effect of malnutrition on students' academic performance: Roy's model application. Nutrition and Food Science, 54 : 795-804.

[19] Konold T.R.,Canivez G.L. .2010 .Differential relationships between WISC-IV and WIAT-II scales: An evaluation of potentially moderating child demographics. Educational and Psychological Measurement, 70 : 613-627.

[20] Konold T.R.,Canivez G.L. .2010 .Differential relationships between WISC-IV and WIAT-II scales: An evaluation of potentially moderating child demographics. Educational and Psychological Measurement, 70 : 613-627.

[21] Lima J.C.R.,J.B. De Freitas L.D.P.,Czeder D.C.,Fernandes M.M.V.,Naves M.M.V. .2010 .Microbiological quality, acceptability and nutritional value of cereal bars formulated with baru pulp and almond. De Aliment, 28 : 331-343.

[22] Mccann S.,M. S.,Moore S.E. .2001 .The role of iron in brain development: A systematic review. Nutrients, 12 : .

[23] Mehta N.M.,Corkins M.R.,Lyman B.,Malone A.,Goday P.S.,Carney L.N.,Monczka J.L.,Plogsted S.W.,Schwenk W.F. .2013 .American society for parenteral and enteral nutrition board of directors. Defining pediatric malnutrition: A paradigm shift toward etiology-related definitions. Journal of Parenteral and Enteral Nutrition, 37 : 460-481.

[24] Meilgaard M.,Civille G.V.,Carr B.T. .2016 .Sensory Evaluation Techniques. , : .

[25] Migliozzi M.,Thavarajah D.,Thavarajah P.,Smith P.,Migliozzi M.,Thavarajah D.,Smith P. .2015 .Lentil and kale complementary nutrient-rich whole food sources to combat micronutrient and calorie malnutrition. Nutrients, 7 : 9285-9298.

[26] Montgomery D.C. .2017 .Design and Analysis of Experiments. , : .

[27] Group NEMO Study .2007 .Effect of a 12-mo micronutrient intervention on learning and memory in well-nourished and marginally nourished school-aged children: 2 parallel, randomized, placebo-controlled studies in Australia and Indonesia. American Journal of Clinical Nutrition, 86 : 1082-1093.

[28] Nowakowsk R.S. and N.L.,Hayes R.S. and N.L.,Benasich A,Fitch RH,Substrates Biological .2012 .Overview of early brain development: linking genetics to brain structure. , 252 : .

[29] Ojiewo C.,Keatinge D.J.,Hughes J.,Tenkouano A.,Nair R.,Varshney R.,Siambi M.,Monyo E.,GangaRao N.V.P.R.,Silim S. .2015 .The role of vegetables and legumes in assuring food, nutrition, and income security for vulnerable groups in Sub-Saharan Africa. World Medical and Health Policy, 7 : 187-210.

[30] Olson R.,Gavin-Smith B.,Ferraboschi C.,Kraemer K. .2021 .Food fortification: the advantages, disadvantages, and lessons from sight and life programs. Nutrients, 13 : 1118.

[31] Singh R.K.,Singh C.,Ambika B.S.,Chandana R.K.,Mahto R.,Patial A.,Gupta V.,Gahlaut A.,Hamwieh H.D.,Upadhyaya H.D. .2022 .Exploring chickpea germplasm diversity for broadening the genetic base utilizing genomic resources. Frontiers in Genetics, 13 : 905771.

[32] Vanderwert C.H.,Zeanah N.A.,Fox C.A.,Nelson C.A. .2016 .Normalization of EEG activity among previously institutionalized children placed into foster care: A 12-year follow-up of the Bucharest Early Intervention Project. Developmental Cognitive Neuroscience, 17 : 68-75.

[33] Verma A.,Singh D.,Mitra A. .2022 .Development of gluten free energy bar and its proximate analysis. Journal of Pharmaceutical Innovation, 11 : 569-576.

[34] Wachs M.,Georgieff S.,Cusick B.S.,McEwen B.S. .2014 .Issues in the timing of integrated early interventions: contributions from nutrition, neuroscience, and psychological research. Annals of the New York Academy of Sciences, 1308 : 89-106.

[35] WHO. .2013 .Guideline: Essential Nutrients in Young Children's Development. , : .

[36] WHO. .2021 .Global Database on Child Growth and Malnutrition. January, : .

[37] WHO. .2023 .Guideline: Essential Nutrients in Young Children's Development. , : .

[38] Yada S.,Lapsley K.,Huang G. .2011 .A review of composition studies of cultivated almonds: Macronutrients and micronutrients. Journal of Food Composition and Analysis, 24 : 469-480.

Citations

Downloads

Views