@article{fdi:010064054,
  title = {{C}ontribution ofleafy vegetable sauces to dietary iron, zinc, vitamin {A} and energy requirements in children and their mothers in {B}urkina {F}aso},
  author = {{I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {O}live, {F}. and {P}icq, {C}hristian and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{I}mproved leafy vegetable ({LV}) sauces, with amaranth, sorrel, and {C}eylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-food fortification in iron, zinc and vitamin {A} in the diet of young children and their mothers in {B}urkina {F}aso. {I}mprovement was based on an increase in {LV} proportion and a decrease in mineral absorption inhibitors. {A}n increase in iron content of up to 3 mg/100 g was obtained in some improved sauces in which dried fish was replaced by chicken liver, and vitamin {A} content was about 40 times higher than in traditional sauces. {F}ractional dialyzable iron was low in all sauces. {I}ntakes of sauce were measured to assess their acceptability and no significant difference was found between traditional and improved formulations. {T}he mean intakes of sauces were 66 +/- 40 g for young children and 166 +/- 65 g for their mothers. {A}maranth or {C}eylon spinach/spider plant sauces, consumed with the cereal based paste "t" twice a day, would contribute 80 to 86 % of children's estimated average requirement ({EAR}) of iron and to 90 to 170 % of {EAR} of vitamin {A} but their contribution to zinc and energy needs would remain low.},
  keywords = {{F}ood-based approaches ; {I}ron bioaccessibility ; {M}icronutrient deficiency ; {BURKINA} {FASO}},
  booktitle = {},
  journal = {{P}lant {F}oods for {H}uman {N}utrition},
  volume = {70},
  numero = {1},
  pages = {63--70},
  ISSN = {0921-9668},
  year = {2015},
  DOI = {10.1007/s11130-014-0462-5},
  URL = {https://www.documentation.ird.fr/hor/fdi:010064054},
}