2007 Annual Report 1a.Objectives (from AD-416) To increase our understanding of factors affecting concentrations and bioavailability of minerals (iron, calcium and zinc) and micronutrients in staple foods, food ingredients and food products. We intend to use this knowledge to alleviate mineral and micronutrient deficiencies in human populations worldwide. 1b.Approach (from AD-416) Apply an in vitro digestion/Caco-2 cell culture model to determine mineral and micronutrient availability from foods. Animal feeding trails and human studies will likely result from this research effort. For example, we expect to study factors which affect the availability of iron, zinc, calcium, and vitamin A in varieties of staple plant foods. We will also investigate bioavailability of these nutrients in food products such as infant formula, breast milk additives, ready-to-eat cereals, infant cereals, etc. It is expected that the in vitro model will identify and refine promising avenues of research and development which can then be tested via animal and human trials. 3.Progress Report This report serves to document research conducted under a Specific Cooperative Agreement between ARS and Food Science at Cornell University. Additional details of research can be found in the report for the parent project 1907-42520-003-00D, “Understanding Soil-Plant-Human/Animal Food Systems and Nutrient Bioavailability to Improve Human Health.” To monitor progress on this project, frequent meetings, emails and telephone conversations were used. To monitor progress on this project, frequent meetings, emails and telephone conversations were used. Home based complementary foods for 6-12 month old infants in Kenya and Ecuador were evaluated and compared to commercial products. The results demonstrate that home based recipes need to use ingredients with higher Fe concentrations and bioavailability to meet the needs of these infants. This is a challenge for resource-poor mothers as enough high-Fe foods with adequate bioavailable Fe are not affordable. In vitro studies on the effects of prebiotics (i.e., inulin) and probiotic bacteria on Fe bioavailability from maize and bean digests were conducted. No consistent direct effects of these bacteria were found on increasing the Fe bioavailability from maize or beans; however, these results should be interpreted with caution as studies in piglets indicate that inulin and probiotic bacteria enhance Fe bioavailability from similar food sources.