挤压蒸煮与食物间强化相结合对非洲型珍珠小米粥矿物质生物可及性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Oluyimika Y. Famuyide , John Lubaale , Cheikh Ndiaye , Kwaku G. Duodu , John R.N. Taylor
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引用次数: 0

摘要

在非洲(包括萨赫勒地区)的城市和农村社区,妇女和儿童仍然普遍缺乏矿物质,尤其是铁和锌。在此,我们研究了挤压烹饪结合食物间强化(FtFF)与富含矿物质的植物食品(莫林加叶粉)及其生物利用率增强剂、有机酸(猴面包树果实)和β-胡萝卜素(胡萝卜、芒果、木瓜),以及微量营养素预混料强化对全麦珍珠小米粥中铁、锌和其他矿物质生物利用率的影响,并与传统湿法烹饪的等同物进行了比较。在用辣木+猴面包树+胡萝卜+芒果、猴面包树+胡萝卜+木瓜和微量营养素预混料制成的挤压蒸煮粥中,生物可利用的铁的百分比与传统蒸煮粥中生物可利用的铁的百分比相似。不过,挤压蒸煮的 FtFF 杂粮粥中生物可利用的铁含量高出约三倍。挤压机部件的溶解造成了铁污染。挤压蒸煮的 FtFF 杂粮中生物可利用锌的百分比和数量大幅增加。这可能是由于在挤压蒸煮过程中植酸降解,从而降低了植酸对矿物质的螯合作用。关于钙和镁,与传统烹饪相比,挤压烹饪对它们的生物可及性没有积极影响。不过,由于辣木和猴面包树的含量较高,FtFF 大大提高了传统烹饪和挤压烹饪的 FtFF 卟啉中生物可利用的钙和镁的含量。食用挤压烹饪的即食 FtFF 杂粮,尤其是在添加常规强化剂的情况下,有望显著提高非洲高危人群,尤其是城市社区人群膳食中生物可利用的铁和锌的含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge

Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa leaf powder) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (carrots, mango, papaya) and additionally micronutrient premix fortification on iron, zinc and other mineral bioaccessibilities in wholegrain pearl millet-based porridges in comparison to their conventionally wet-cooked equivalents were investigated. Percentage bioaccessible iron in extrusion-cooked porridges FtFF with moringa+baobab+carrots+mango, baobab+carrots+papaya and together with micronutrient premix was generally similar to their conventionally cooked FtFF-porridge equivalents. However, the amount of bioaccessible iron in the extrusion-cooked FtFF-porridges was some three times higher. Iron contamination through solubilization from the extruder parts was responsible. Percentage and amount of bioaccessible zinc of the extrusion-cooked FtFF-porridges was substantially increased. This is likely due to phytate degradation during extrusion cooking, thereby reducing the phytate's mineral-chelating effects. Concerning calcium and magnesium, there was no positive effect of extrusion cooking on their bioaccessibility when compared to conventional cooking. However, FtFF substantially increased the amount of bioaccessible calcium and magnesium in the conventionally- and extrusion-cooked FtFF-porridges because of their high contents in moringa and baobab. Consumption of extrusion-cooked ready-to-eat FtFF-porridges, especially when additionally conventionally fortified, is promising to significantly improve bioaccessible iron and zinc in the diet of at-risk African populations, particularly in urban communities.

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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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