发芽和烘烤对指状小米(Eleucine Coracana)、豇豆(Vigna Unguiculata)和橙玉米(Zea mays)近缘、矿质和抗营养因子的影响

Q3 Social Sciences
T. Dhliwayo, P. Chopera, TM Matsungo, C. Chidewe, S. Mukanganyama, E. Nyakudya, F. Mtambanengwe, P. Mapfumo, LK Nyanga
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Both raw and processed samples were dried and milled into flour for the determination of proximate and mineral and anti-nutritional composition. Protein content of finger millet increased significantly after processing from 6.53±0.25 mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P<0.05). Germination of finger millet resulted in significantly increased minerals (mg/100 g); calcium from 345.53±0.55 to 352.63±0.21, zinc from 3.59±0.15 to 8.71±0.01, sodium from 49.89±0.16 to 57.78±1.20 and iron content from 3.75±0.05 to 4.52±0.01 whilst magnesium and potassium decreased significantly from 198.09±0.07 to 69.08±0.06 and 487.08±0.03 to 144.78±0.27 respectively. Processing of cowpeas resulted in slight but significant increase in protein content (20.47±0.21 to 28.50±0.10), increased calcium (138.18±0.12 to 148.18±0.12 mg/100 g), magnesium (14.23±2.00 to 19.18±0.31 mg/100 g), potassium (232±4.00 to 443.41±0.02 mg/100 g) and iron (4.85±0.03 to 4.86±0.04 mg/100 g). Conversely zinc and sodium decreased from 4.5±0.30 to 2.9±0.10 mg/100 g and 31.85±0.03 to 11.64±0.02 mg/100 g, respectively. Notably for orange maize, protein content did not change from 10.06±0.04 to 10.04±0.04 g/100 g before and after processing. Calcium increased from 47.02±2.82 to 57.99±8.85 (mg/100 g), magnesium from 90.91±0.11 to 108.30±0.53 (mg/100 g), potassium from 2.13±0.04 to 4.33±0.25 (mg/100 g), sodium from 0.50±0.02 to 0.70±0.02 (mg/100 g) and iron from 0.50±0.02 to 1.25±0.05 (mg/100 g). Zinc decreased from 6.2±0.2 to 3.53±0.55 (mg/100 g). Tannins, oxalates and phytates decreased significantly after processing of all three crops. Results showed that germination and roasting increased the nutritional profile and decreased anti-nutrient content in finger millet, cowpeas and orange maize. Therefore, it is important to consider germinating and roasting these grains during processing to increase the nutritional potential of the end food product. 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引用次数: 1

摘要

指状小米(Eleucine coracana)、豇豆(Vigna unguiculata)和生物强化维生素A“橙色”玉米(Zea mays)是津巴布韦目前正在推广的三种营养丰富的作物。尚未调查加工这些特定作物品种对营养成分的影响。因此,本研究旨在确定发芽和烘烤对指状小米、豇豆和橙玉米的接近因子、矿物质和抗营养因子的影响。在室温(20-23摄氏度)下,指状谷粒发芽48小时,豇豆和橙玉米发芽24小时。将生样品和加工过的样品干燥并研磨成面粉,用于测定接近成分、矿物质成分和抗营养成分。发芽后的指状小米粉中,指状小米的蛋白质含量从6.53±0.25mg/100g显著增加到11.27±0.15mg/100g(P<0.05);钙从345.53±0.55到352.63±0.21,锌从3.59±0.15到8.71±0.01,钠从49.89±0.16到57.78±1.20,铁含量从3.75±0.05到4.52±0.01,而镁和钾分别从198.09±0.07到69.08±0.06和487.08±0.03到144.78±0.27显著下降。加工豇豆使蛋白质含量略有但显著增加(20.47±0.21至28.50±0.10),钙含量增加(138.18±0.12至148.18±0.12mg/100g),镁含量增加(14.23±2.00至19.18±0.31mg/100g),钾含量增加(232±4.00至443.41±0.02 mg/kg),铁含量增加(4.85±0.03至4.86±0.04 mg/kg)。相反,锌和钠分别从4.5±0.30降至2.9±0.10 mg/100g和31.85±0.03降至11.64±0.02 mg/100g。值得注意的是,橙色玉米的蛋白质含量在加工前后没有从10.06±0.04变化到1004±0.04 g/100 g。钙从47.02±2.82增加到57.99±8.85(mg/100 g),镁从90.91±0.11增加到108.30±0.53(mg/100 g),钾从2.13±0.04增加到4.33±0.25(mg/100克),钠从0.50±0.02增加到0.70±0.02(mg/100格),铁从0.50±0.02增加到1.25±0.05(mg/100 g)。锌从6.2±0.2降至3.53±0.55(mg/100g)。三种作物加工后,单宁、草酸盐和植酸酶含量均显著下降。结果表明,发芽和烘烤提高了指状小米、豇豆和橙玉米的营养成分,降低了抗营养成分。因此,在加工过程中考虑发芽和烘焙这些谷物以增加最终食品的营养潜力是很重要的。需要进一步的研究来调查发芽和烘烤后某些营养物质的减少,并可能确定改善这些粮食作物营养状况的最佳加工参数。关键词:传统谷物、小米、橙玉米、生物强化、发芽、烘焙、营养素、抗营养素
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 germination and roasting on the proximate, mineral and anti-nutritional factors in finger millet (Eleucine Coracana), Cowpeas (Vigna Unguiculata) and orange maize (Zea mays)
Finger millet (Eleucine coracana), cowpea (Vigna unguiculata), and bio-fortified vitamin A “orange” maize (Zea mays) are three nutrient dense crops currently being promoted in Zimbabwe. The effect on nutrient content of processing these specific crop varieties has not been investigated. Therefore, this study was designed to determine the effects of germination and roasting on the proximate, mineral, and anti-nutritional factors in finger millet, cowpeas and orange maize. Finger millet grains were germinated for 48hrs, cowpeas and orange maize for 24hrs, at room temperature (20-23oC). Both raw and processed samples were dried and milled into flour for the determination of proximate and mineral and anti-nutritional composition. Protein content of finger millet increased significantly after processing from 6.53±0.25 mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P<0.05). Germination of finger millet resulted in significantly increased minerals (mg/100 g); calcium from 345.53±0.55 to 352.63±0.21, zinc from 3.59±0.15 to 8.71±0.01, sodium from 49.89±0.16 to 57.78±1.20 and iron content from 3.75±0.05 to 4.52±0.01 whilst magnesium and potassium decreased significantly from 198.09±0.07 to 69.08±0.06 and 487.08±0.03 to 144.78±0.27 respectively. Processing of cowpeas resulted in slight but significant increase in protein content (20.47±0.21 to 28.50±0.10), increased calcium (138.18±0.12 to 148.18±0.12 mg/100 g), magnesium (14.23±2.00 to 19.18±0.31 mg/100 g), potassium (232±4.00 to 443.41±0.02 mg/100 g) and iron (4.85±0.03 to 4.86±0.04 mg/100 g). Conversely zinc and sodium decreased from 4.5±0.30 to 2.9±0.10 mg/100 g and 31.85±0.03 to 11.64±0.02 mg/100 g, respectively. Notably for orange maize, protein content did not change from 10.06±0.04 to 10.04±0.04 g/100 g before and after processing. Calcium increased from 47.02±2.82 to 57.99±8.85 (mg/100 g), magnesium from 90.91±0.11 to 108.30±0.53 (mg/100 g), potassium from 2.13±0.04 to 4.33±0.25 (mg/100 g), sodium from 0.50±0.02 to 0.70±0.02 (mg/100 g) and iron from 0.50±0.02 to 1.25±0.05 (mg/100 g). Zinc decreased from 6.2±0.2 to 3.53±0.55 (mg/100 g). Tannins, oxalates and phytates decreased significantly after processing of all three crops. Results showed that germination and roasting increased the nutritional profile and decreased anti-nutrient content in finger millet, cowpeas and orange maize. Therefore, it is important to consider germinating and roasting these grains during processing to increase the nutritional potential of the end food product. Further studies are required to investigate the decrease in some nutrients after germination and roasting and possibly establish optimum processing parameters for improved nutrient profile of these food crops. Key words: Traditional grains, millet, orange maize, biofortification, germination, roasting, nutrients, anti-nutrients
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来源期刊
African Journal of Food, Agriculture, Nutrition and Development
African Journal of Food, Agriculture, Nutrition and Development Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)
CiteScore
0.90
自引率
0.00%
发文量
124
审稿时长
24 weeks
期刊介绍: The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is a highly cited and prestigious quarterly peer reviewed journal with a global reputation, published in Kenya by the Africa Scholarly Science Communications Trust (ASSCAT). Our internationally recognized publishing programme covers a wide range of scientific and development disciplines, including agriculture, food, nutrition, environmental management and sustainable development related information.
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