对强化 "Danwake"(一种尼日利亚北部木薯-豇豆饺子)叶菜粉的营养成分、抗营养成分和抗氧化活性的评估

Masaya Ajiya Fatima, A. Ikechukwu, Afodia Kassum Litini, Kyari Bawagana, A. M. Yakaka
{"title":"对强化 \"Danwake\"(一种尼日利亚北部木薯-豇豆饺子)叶菜粉的营养成分、抗营养成分和抗氧化活性的评估","authors":"Masaya Ajiya Fatima, A. Ikechukwu, Afodia Kassum Litini, Kyari Bawagana, A. M. Yakaka","doi":"10.9734/ajarr/2024/v18i8709","DOIUrl":null,"url":null,"abstract":"Danwake is cassava-cowpea flour with baobab leaf powder-based dumpling a common meal for the lower-income people of Northern Nigeria. In this study, attempts were made to compare danwake produced 10 g eight hitherto leafy powders or their combination (5 g+5 g) with traditional baobab powder were used to fortify randomized cassava-cowpea (70:30) in a completely linear and interactive experimental design. Standard procedures were used to evaluate the proximate, mineral, phytonutrient, vitamin Aand C and the antioxidant activity of the cooked danwake using a total of 15 raw formulations (8 linear and 7 interactive runs). Moisture, crude protein, total ash, crude fat, crude fiber and carbohydrate contents varied significantly in both the linear and interactive outcomes as follows (29-49.80%; 21.91-68.52%; 3.33-6.17%; 6.480-11.74%; 2.177-4.633, 2.467-4.467%; 0.420-0.657%,0.350-0.500%; 1.850-5.210%; 3.43-6.76% and 34.24-58.43%, 9.307-64.11%). Potassium was the dominant element of all greater in the linear outcome (1716-1258 mg/100 g) than in the interactive outcome (1400.69-101 mg/100 g) because of the addition of potash, iron, zinc, copper and manganese level were low in both outcomes. Phytate and oxalate content were higher in the interactive outcome than the linear 209.1-230.0 mg/100g, 206.2-273.01 mg/100 g and 0.040-0.545%, 0.014-0.240% respectively. While total flavonoids and phenolic compounds were observed to be greater in the linear outcome respectively (145.7-200.04 mg/QE/100 g and 326.0-836.8 mgGAE/100 g). Combined leafy powders produced danwake with greater vitamin C (6.455-8.331 mg/100 g) and vitamin A (0.027-0.490 µg/100 g) but comparable radical scavenging activity (81.10-116.99%). In general vegetable powders from mint, celery, parsley, moringa among others produced danwake with greater nutritional values and antioxidant activity and are recommended for use in danwake preparation.","PeriodicalId":190996,"journal":{"name":"Asian Journal of Advanced Research and Reports","volume":"36 21","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the Nutrients, Anti-nutrients and Anti-oxidant Activities of Leafy Vegetable Powders Fortified \\\"Danwake\\\" (A Northern Nigerian Cassava- Cowpea Dumpling)\",\"authors\":\"Masaya Ajiya Fatima, A. Ikechukwu, Afodia Kassum Litini, Kyari Bawagana, A. M. Yakaka\",\"doi\":\"10.9734/ajarr/2024/v18i8709\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Danwake is cassava-cowpea flour with baobab leaf powder-based dumpling a common meal for the lower-income people of Northern Nigeria. In this study, attempts were made to compare danwake produced 10 g eight hitherto leafy powders or their combination (5 g+5 g) with traditional baobab powder were used to fortify randomized cassava-cowpea (70:30) in a completely linear and interactive experimental design. Standard procedures were used to evaluate the proximate, mineral, phytonutrient, vitamin Aand C and the antioxidant activity of the cooked danwake using a total of 15 raw formulations (8 linear and 7 interactive runs). Moisture, crude protein, total ash, crude fat, crude fiber and carbohydrate contents varied significantly in both the linear and interactive outcomes as follows (29-49.80%; 21.91-68.52%; 3.33-6.17%; 6.480-11.74%; 2.177-4.633, 2.467-4.467%; 0.420-0.657%,0.350-0.500%; 1.850-5.210%; 3.43-6.76% and 34.24-58.43%, 9.307-64.11%). Potassium was the dominant element of all greater in the linear outcome (1716-1258 mg/100 g) than in the interactive outcome (1400.69-101 mg/100 g) because of the addition of potash, iron, zinc, copper and manganese level were low in both outcomes. Phytate and oxalate content were higher in the interactive outcome than the linear 209.1-230.0 mg/100g, 206.2-273.01 mg/100 g and 0.040-0.545%, 0.014-0.240% respectively. While total flavonoids and phenolic compounds were observed to be greater in the linear outcome respectively (145.7-200.04 mg/QE/100 g and 326.0-836.8 mgGAE/100 g). Combined leafy powders produced danwake with greater vitamin C (6.455-8.331 mg/100 g) and vitamin A (0.027-0.490 µg/100 g) but comparable radical scavenging activity (81.10-116.99%). In general vegetable powders from mint, celery, parsley, moringa among others produced danwake with greater nutritional values and antioxidant activity and are recommended for use in danwake preparation.\",\"PeriodicalId\":190996,\"journal\":{\"name\":\"Asian Journal of Advanced Research and Reports\",\"volume\":\"36 21\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian Journal of Advanced Research and Reports\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9734/ajarr/2024/v18i8709\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Advanced Research and Reports","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/ajarr/2024/v18i8709","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

Danwake 是木薯-豇豆粉加猴面包树叶粉制成的饺子,是尼日利亚北部低收入人群的家常便饭。本研究采用完全线性和交互式实验设计,将生产的 10 克八种迄今为止的叶状粉末或其组合(5 克+5 克)与传统猴面包树粉进行比较,以强化随机木薯-豇豆(70:30)。采用标准程序评估了共 15 个生配方(8 个线性实验和 7 个交互实验)中熟丹葵的近似值、矿物质、植物营养素、维生素 A 和 C 以及抗氧化活性。水分、粗蛋白、总灰分、粗脂肪、粗纤维和碳水化合物含量在线性和交互式结果中均有显著变化(29-49.80%;21.91-68.52%;3.33-6.17%;6.480-11.74%;2.177-4.633,2.467-4.467%;0.420-0.657%,0.350-0.500%;1.850-5.210%;3.43-6.76%和 34.24-58.43%,9.307-64.11%)。由于添加了钾肥,钾在线性结果(1716-1258 毫克/100 克)中的含量比在交互式结果(1400.69-101 毫克/100 克)中的含量高。植酸和草酸含量在交互作用结果中分别为 209.1-230.0 毫克/100 克、206.2-273.01 毫克/100 克和 0.040-0.545%、0.014-0.240%,高于线性结果。总黄酮和酚类化合物在线性结果中的含量分别为 145.7-200.04 毫克/QE/100 克和 326.0-836.8 毫克/GAE/100 克。混合叶粉生产的丹桂维生素 C(6.455-8.331 毫克/100 克)和维生素 A(0.027-0.490 微克/100 克)含量更高,但自由基清除活性(81.10-116.99%)相当。总之,薄荷、芹菜、欧芹和辣木等蔬菜粉末制成的丹荞营养价值更高,抗氧化活性更强,建议用于丹荞制备。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of the Nutrients, Anti-nutrients and Anti-oxidant Activities of Leafy Vegetable Powders Fortified "Danwake" (A Northern Nigerian Cassava- Cowpea Dumpling)
Danwake is cassava-cowpea flour with baobab leaf powder-based dumpling a common meal for the lower-income people of Northern Nigeria. In this study, attempts were made to compare danwake produced 10 g eight hitherto leafy powders or their combination (5 g+5 g) with traditional baobab powder were used to fortify randomized cassava-cowpea (70:30) in a completely linear and interactive experimental design. Standard procedures were used to evaluate the proximate, mineral, phytonutrient, vitamin Aand C and the antioxidant activity of the cooked danwake using a total of 15 raw formulations (8 linear and 7 interactive runs). Moisture, crude protein, total ash, crude fat, crude fiber and carbohydrate contents varied significantly in both the linear and interactive outcomes as follows (29-49.80%; 21.91-68.52%; 3.33-6.17%; 6.480-11.74%; 2.177-4.633, 2.467-4.467%; 0.420-0.657%,0.350-0.500%; 1.850-5.210%; 3.43-6.76% and 34.24-58.43%, 9.307-64.11%). Potassium was the dominant element of all greater in the linear outcome (1716-1258 mg/100 g) than in the interactive outcome (1400.69-101 mg/100 g) because of the addition of potash, iron, zinc, copper and manganese level were low in both outcomes. Phytate and oxalate content were higher in the interactive outcome than the linear 209.1-230.0 mg/100g, 206.2-273.01 mg/100 g and 0.040-0.545%, 0.014-0.240% respectively. While total flavonoids and phenolic compounds were observed to be greater in the linear outcome respectively (145.7-200.04 mg/QE/100 g and 326.0-836.8 mgGAE/100 g). Combined leafy powders produced danwake with greater vitamin C (6.455-8.331 mg/100 g) and vitamin A (0.027-0.490 µg/100 g) but comparable radical scavenging activity (81.10-116.99%). In general vegetable powders from mint, celery, parsley, moringa among others produced danwake with greater nutritional values and antioxidant activity and are recommended for use in danwake preparation.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信