Dietary Fat and Energy Content of Steeped, Germinated and Unprocessed Maize Grains Meant For Complementary Feeding In Nigeria

E. Adeyeye
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Abstract

Household technologies such as fermentation, soaking, roasting and malting are traditionally used in many societies with the assumption that they can contribute to improving the safety and quality of complementary foods. To observe the dietary lipid quality, unprocessed, steeped and germinated maize grains were used to evaluate their effect on the enhancement of fatty acids, phospholipids and phytosterols. Maize samples were denoted as B1 (unprocessed) B2 (sprouted) and B3 (steeped) maize. In crude fat, B2 was enhanced by 0.47g/100g (9.23%). Calculated fatty acids had values (g/100g) of:B1(3.66) B3(3.63). Highest levels of these fatty acids were observed as follows: SFA(B2, 27.2%), MUFA(B1,34.7%) and PUFA(B1,47.0%); but B3 was more concentrated in MUFA and PUFA than B2 but less than B1.Both oleic and linoleic fatty acids slightly increased during steeping stage of malting but later declined during germination phase particularly oleic acid. Total energy density (kcal/100g) concentration in the samples with the percentage linoleic acid had these values: B1(32.9, 43.7%), B2(36.0, 37.2%) and B3(32.7, 41.9%). Total phytosterol (mg/100g) values were low: B1(52.3), B2(43.7) and B3(45.1) with sitosterol predominating in all: 33.5 > 28.8 < 29.6 respectively. In phospholipids, values were generally higher than the phytosterols as we have total values (mg/100g) of: B1(74.4); B2(71.3) and B3(62.0) with phosphatidylinositol predominating in all samples: 25.5 > 25.1 > 22.4 respectively. Raw maize sample had highest concentration of phospholipids, phytosterols, MUFA and PUFA. The declines in B2 and B3 in the above parameters suggested that lipids were used for biochemical processes. However, B3 was better concentrated than B2 in phytosterols, MUFA, PUFA, linoleic and oleic acids. This showed germination reduced fat content due to hydrolysis and utilization of fat as an energy source in germination. Observations had depicted the contribution of maize to presence of high level phosphatidylinositol and sitosterol to the infant. It also contributed to information on discrepancies on the effect of fermentation/ germination on cereal lipids in literature. Either steeped or sprouted maize is good as complementary food.
尼日利亚用于辅食的浸泡、发芽和未加工玉米籽粒的日粮脂肪和能量含量
发酵、浸泡、烘烤和麦芽酿造等家庭技术传统上在许多社会中使用,人们认为这些技术有助于提高辅食的安全和质量。为观察饲料脂质,采用未加工、浸泡和发芽的玉米籽粒,考察其对脂肪酸、磷脂和植物甾醇的增强作用。玉米样品分别表示为B1(未加工)B2(发芽)和B3(浸泡)玉米。粗脂肪中B2含量提高0.47g/100g(9.23%)。计算的脂肪酸值(g/100g)为:B1(3.66) B3(3.63)。这些脂肪酸的最高水平为:SFA(B2, 27.2%)、MUFA(B1,34.7%)和PUFA(B1,47.0%);但B3中MUFA和PUFA的浓度高于B2,而低于B1。油酸和亚油酸脂肪酸在浸泡期均略有增加,但在萌发期有所下降,尤其是油酸。亚油酸百分比样品的总能量密度(kcal/100g)浓度分别为:B1(32.9, 43.7%)、B2(36.0, 37.2%)和B3(32.7, 41.9%)。总植物甾醇(mg/100g)值较低:B1(52.3)、B2(43.7)和B3(45.1),其中谷甾醇占主导地位,分别为33.5、28.8和29.6。磷脂的值通常高于植物甾醇,因为我们有总值(mg/100g): B1(74.4);B2(71.3)和B3(62.0)在所有样品中以磷脂酰肌醇为主:分别为25.5 > 25.1 > 22.4。玉米原料样品中磷脂、植物甾醇、多聚脂肪酸和多聚脂肪酸含量最高。上述参数中B2和B3的下降表明脂质被用于生化过程。B3对植物甾醇、多聚脂肪酸、多聚脂肪酸、亚油酸和油酸的富集效果优于B2。这表明萌发过程中脂肪的水解和作为能量来源的利用降低了脂肪含量。观察描述了玉米对婴儿体内高水平磷脂酰肌醇和谷甾醇的贡献。这也有助于文献中关于发酵/萌发对谷物脂质影响的差异信息。浸泡或发芽的玉米都是很好的辅食。
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