Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022049

R. Kobue-Lekalake, Oduetse Daniel Gopadile, G. Haki, E. Seifu, M. Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi, G. Bultosa

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引用次数: 0

Abstract

The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were investigated, using 100% SF as a control. The proximate, mineral, beta-carotene and folic acid compositions of the flour mix were determined. As the BG levels increased, the protein, fat, fiber, and ash contents increased significantly (p < 0.05), ranging between 8.62–14.19%, 2.36–3.38%, 1.37–3.04% and 0.87–2.19%, respectively. The iron, zinc, calcium and phosphorus contents in mg/100 g were 3.43–5.08, 2.96–3.74, 80.00–106.67 and 150.63–594.53, respectively. The beta-carotene (mg/100 g) and folic acid (μg/100 g) contents were < 0.01–0.63 and 0.75–1.42, respectively. The mineral, beta-carotene and folic acid contents of the flour mix varied significantly (p < 0.05) from the control. The pro-vitamin A beta-carotene content was improved in the blend flours with the addition of BU powder, whereas, in the control sample, it was not detected (<0.01 mg/100 g). With the 35% BG blend, increases of 37% protein, 45% crude fiber, 48% iron, 26% zinc, 133% calcium and 154% folic acid contents from the control were observed. The study showed food-to-food fortification of SF with BG flour and BU powder has the potential to combat malnutrition, and the public health challenges associated with deficiencies in bioactive fibers, proteins and micronutrients (pro-vitamin A carotenoids, folic acid and minerals).

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板栗、花生和冬胡桃混和物对高梁粉中比邻物、矿物质、-胡萝卜素和叶酸含量的影响

精制高粱粉的纤维和微量营养素含量有限，因为在制粉过程中去糠，蛋白质的消化率较差。以花生(BG)(15%、25%、35%)和冬胡桃(BU)粉(23%)为对照，研究了板栗粉(BG)(15%、25%、35%)和冬胡桃粉(BU)(23%)混合对SF的影响。测定了混合面粉的比邻物、矿物质、β -胡萝卜素和叶酸组成。随着BG水平的升高，蛋白质、脂肪、纤维和灰分含量显著升高(p < 0.05)，分别为8.62 ~ 14.19%、2.36 ~ 3.38%、1.37 ~ 3.04%和0.87 ~ 2.19%。铁、锌、钙、磷含量(mg/100 g)分别为3.43 ~ 5.08、2.96 ~ 3.74、80.00 ~ 106.67和150.63 ~ 594.53。β -胡萝卜素(mg/100 g)和叶酸(μg/100 g)含量分别< 0.01 ~ 0.63和0.75 ~ 1.42。混合粉的矿物质、β -胡萝卜素和叶酸含量与对照组相比差异显著(p < 0.05)。添加BU粉可提高原维生素A β -胡萝卜素含量(<0.01 mg/100 g)，而在对照中未检测到β -胡萝卜素含量(<0.01 mg/100 g)。添加35% BG时，蛋白质含量比对照提高37%，粗纤维含量提高45%，铁含量提高48%，锌含量提高26%，钙含量提高133%，叶酸含量提高154%。该研究表明，用BG面粉和BU粉进行食品对食品强化的SF有可能对抗营养不良，以及与生物活性纤维、蛋白质和微量营养素(维生素A原类胡萝卜素、叶酸和矿物质)缺乏相关的公共卫生挑战。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.