L'UMR Nutripass prendra fin au 31 décembre 2020 - Rendez-vous dans les UMRs Moisa et QualiSud

Team Leader: Jean-Pierre Guyot

In view of the high prevalence of micronutrient deficiencies, such as iron, zinc and vitamin A, as well as insufficient satisfaction of energy needs in young children in developing countries, the team focuses on the conditions for improving their nutrition. Diets of populations of developing countries, primarily those in Africa, are based on products of plant origin, namely cereals, legumes and leafy vegetables. Traditional food processing methods affect bioaccessibility and bioavailability of macro- and micronutrient, as well as biological factors such as the microbiota in fermented foods and the consumers’ health condition. Indeed, in some contexts in developing countries, a great deal of food is produced by natural (spontaneous) lactic acid fermentation. The lactic acid bacteria responsible for this fermentation have an effect on the consumer’s health in various aspects by improving the sanitary and nutritional quality of the food and, for some, by interacting directly with the host after ingestion.

The team’s research activity addresses the following topics:

• Assessment of traditional food processing and consumption practices, and of satisfaction of nutritional needs
• Energy density and digestibility of starches
• Bioaccessibility of mineral and vitamin micronutrients
• Ways to reduce the content of anti-nutritional factors
• Development, transferability and acceptability of processes and enhanced foods
• Microbiota in fermented foods: diversity and functional potential of lactic acid bacteria for nutrition and probiotics (culture-dependent and -independent approaches)

Further information: http://www.mpl.ird.fr/suds-en-ligne/nutrition/amelioration/qualite.html

Ongoing projects

• ERAfrica EU project: www.erafrica.eu

Leader of the collaborative research project ERAfrica: “Contribution of cereal-based fermented foods to folate intake in European and African countries” (FoIEA ). Cooperating countries: Burkina Faso, Ethiopia, Finland, France and South Africa. Find out more

• INSTAPA EU project: www.instapa.org
• NutriDev project: www.nutridev.org

Members

Publications & Communications