用北贝宁的 Adansonia digitata果肉和 Ocimum gratissimum树叶配制儿童营养食谱

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Bissola Malikath Bankole , Sam Bodjrenou , Julia Bodecker , Edwige Noukpoakou , Flora Josiane Chadare , Celine Termote , Waliou Amoussa Hounkpatin
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引用次数: 0

摘要

被忽视和未充分利用的物种(NUS)可在营养和粮食安全方面发挥重要作用。本研究旨在通过改良阿塔科拉省 6-23 个月大儿童传统食用的食谱,促进两种 NUS--欧加木(Ocimum gratissimum)和猴面包树(Adansonia digitata)--的消费。改良后的食谱有两种(02 种):猴面包树果肉粥(BPP)和非洲罗勒叶与红棕榈油炖乌古斯酱(ESBR)。配方最初使用 MINITAB 19 混合软件进行配制。每个配方都考虑了两个因素(配方的两种主要成分)。然后,对优化后的食谱进行了享乐测试,测试对象为三个(03)乡镇的 66 名儿童。然后确定了所接受食谱的营养密度。结果显示,大多数儿童都喜欢这两种配方。两种食谱的能量密度(BPP 和 ESBR 分别为 1.24 ± 0.03 千卡/克和 1.89 ± 0.05 千卡/克)均符合推荐标准。至于营养密度,BPP 只达到了铁的推荐密度(4.86 ± 0.12 毫克/100 千卡),而 ESBR 除铁密度外,还达到了锌和维生素 A 的密度。考虑到儿童的摄入量,BPP 配方的铁含量(46.42%)和能量含量(13.49%)均达到了单份饲料每日营养需求的良好水平,而 ESBR 配方的能量含量为 26.61%,维生素 A 为 399.32%,铁为 94.11%,锌为 17.44%。有必要通过针对母亲的烹饪示范课程来更好地推广这些品种,以确保社区,特别是儿童对食谱的消费。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin

Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, Ocimum gratissimum and Adansonia digitata, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and egusi sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using MINITAB 19 mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.

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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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