{"title":"本地主食,全球解决方案:优化传统发酵对重金属和矿物质营养的影响","authors":"Ekpor Anyimah-Ackah","doi":"10.1108/nfs-02-2023-0037","DOIUrl":null,"url":null,"abstract":"Purpose This study aims to examine the effect of traditional fermentation on gari’s total heavy metal and mineral nutrient content. Design/methodology/approach This study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis. Findings Although gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients. Research limitations/implications This paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored. Practical implications Thise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss. Originality/value This study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.0000,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients\",\"authors\":\"Ekpor Anyimah-Ackah\",\"doi\":\"10.1108/nfs-02-2023-0037\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Purpose This study aims to examine the effect of traditional fermentation on gari’s total heavy metal and mineral nutrient content. Design/methodology/approach This study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis. Findings Although gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients. Research limitations/implications This paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored. Practical implications Thise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss. Originality/value This study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security.\",\"PeriodicalId\":19376,\"journal\":{\"name\":\"Nutrition & Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2023-11-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition & Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1108/nfs-02-2023-0037\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition & Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1108/nfs-02-2023-0037","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients
Purpose This study aims to examine the effect of traditional fermentation on gari’s total heavy metal and mineral nutrient content. Design/methodology/approach This study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis. Findings Although gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients. Research limitations/implications This paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored. Practical implications Thise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss. Originality/value This study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security.
期刊介绍:
Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs