{"title":"两种生乳植物蒸煮后预防低乳的营养潜力:以大戟和西卡蒙为例。","authors":"Adepo Yapo Prosper, Fofana Ibrahim, Atto Virginie","doi":"10.22161/ijeab.85.12","DOIUrl":null,"url":null,"abstract":"To combat hypogalactia, breastfeeding women in rural areas use certain plants in their cooking to induce lactation. However, the nutritional properties of these local products after cooking are not well known. Thus, the aim of this study is to evaluate the nutritional potential of the leafy stems of two plants such as Euphorbia hirta and Secamone afzelii used in Côte d'Ivoire after cooking. The results obtained indicate the presence of proteins (7.55±0.02% ; 8.486±0.04%), total sugars (16.77±0.13 ; 17.93±0.09), reducing sugars (0.619±0.02% ; 0.872±0.03%) and mineral elements such as calcium (1.12±0.08% ; 1.20±0.10%), iron (0.20±0.03%; 0.32±0.02%) and magnesium (0.15±0.01%; 0.54±0.04%) in aqueous extracts from Euphorbia hirta and Secamone afzelii plants after cooking. These results could justify the culinary use of these food plants, which are potential sources of essential nutrients for improving the quality and quantity of breast milk for young children, through the treatment of breastfeeding disorders in women in general. Both plants deserve be valorized. However, further studies on the toxicity of the Secamone afzelii plant are needed.","PeriodicalId":14038,"journal":{"name":"International Journal of Environment, Agriculture and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutritional Potential of Two Lactogenic Plants after Cooking in the Prevention of Hypogalactia: the Case of Euphorbia hirta L. and Secamone afzelii (Shult) K. Shum.\",\"authors\":\"Adepo Yapo Prosper, Fofana Ibrahim, Atto Virginie\",\"doi\":\"10.22161/ijeab.85.12\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"To combat hypogalactia, breastfeeding women in rural areas use certain plants in their cooking to induce lactation. However, the nutritional properties of these local products after cooking are not well known. Thus, the aim of this study is to evaluate the nutritional potential of the leafy stems of two plants such as Euphorbia hirta and Secamone afzelii used in Côte d'Ivoire after cooking. The results obtained indicate the presence of proteins (7.55±0.02% ; 8.486±0.04%), total sugars (16.77±0.13 ; 17.93±0.09), reducing sugars (0.619±0.02% ; 0.872±0.03%) and mineral elements such as calcium (1.12±0.08% ; 1.20±0.10%), iron (0.20±0.03%; 0.32±0.02%) and magnesium (0.15±0.01%; 0.54±0.04%) in aqueous extracts from Euphorbia hirta and Secamone afzelii plants after cooking. These results could justify the culinary use of these food plants, which are potential sources of essential nutrients for improving the quality and quantity of breast milk for young children, through the treatment of breastfeeding disorders in women in general. Both plants deserve be valorized. However, further studies on the toxicity of the Secamone afzelii plant are needed.\",\"PeriodicalId\":14038,\"journal\":{\"name\":\"International Journal of Environment, Agriculture and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Environment, Agriculture and Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22161/ijeab.85.12\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Environment, Agriculture and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22161/ijeab.85.12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Nutritional Potential of Two Lactogenic Plants after Cooking in the Prevention of Hypogalactia: the Case of Euphorbia hirta L. and Secamone afzelii (Shult) K. Shum.
To combat hypogalactia, breastfeeding women in rural areas use certain plants in their cooking to induce lactation. However, the nutritional properties of these local products after cooking are not well known. Thus, the aim of this study is to evaluate the nutritional potential of the leafy stems of two plants such as Euphorbia hirta and Secamone afzelii used in Côte d'Ivoire after cooking. The results obtained indicate the presence of proteins (7.55±0.02% ; 8.486±0.04%), total sugars (16.77±0.13 ; 17.93±0.09), reducing sugars (0.619±0.02% ; 0.872±0.03%) and mineral elements such as calcium (1.12±0.08% ; 1.20±0.10%), iron (0.20±0.03%; 0.32±0.02%) and magnesium (0.15±0.01%; 0.54±0.04%) in aqueous extracts from Euphorbia hirta and Secamone afzelii plants after cooking. These results could justify the culinary use of these food plants, which are potential sources of essential nutrients for improving the quality and quantity of breast milk for young children, through the treatment of breastfeeding disorders in women in general. Both plants deserve be valorized. However, further studies on the toxicity of the Secamone afzelii plant are needed.