未充分利用的安哥拉石竹种子在改善尼日利亚蛋白质营养不良方面的营养潜力

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-03-21 DOI:10.1080/15428052.2021.1901252

K. T. Araoye, Wilson Ose Obeto, Dupe T. Otolowo, O. J. Oje, O. F. Osundahunsi

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引用次数: 1

摘要

摘要采用标准分析技术对非洲肉豆蔻(Pycnanthus angolensis)的面粉和蛋白质浓缩物进行营养成分评价。面粉和浓缩蛋白的蛋白质含量分别为27.40%和60.72%。氨基酸谱显示亮氨酸(6.73 ~ 6.88)、赖氨酸(5.77 ~ 8.23)、精氨酸(5.71 ~ 5.86)和蛋氨酸(1.61 ~ 3.29)含量较高。铁为46.8 ~ 262.8 mg/100 g，钾为13.40 ~ 25.70 mg/100 g。钙含量在0.21 ~ 27.46 mg/100 g之间，镁含量在7.84 ~ 58.50 mg/100 g之间，锰和锌含量也很高。种子在开发增值食品以改善营养不良方面存在潜力。

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Nutritional Potential of Underutilized Pycnanthus angolensis Seeds in Ameliorating Protein Malnutrition in Nigeria

ABSTRACT Flour and protein concentrate of African nutmeg (Pycnanthus angolensis) were subjected to standard analytical techniques to evaluate nutrient composition. Protein content was 27.40% and 60.72% for flour and protein concentrate, respectively. Amino acid profile revealed high content of leucine (6.73–6.88), lysine (5.77–8.23), arginine (5.71–5.86) and methionine (1.61–3.29). Iron was 46.8 to 262.8 mg/100 g and potassium 13.40 to 25.70 mg/100 g. Calcium was in the range of 0.21 to 27.46 mg/100 g, magnesium (7.84 to 58.50 mg/100 g) while manganese and zinc were also present in significant amount. Potential exist for the seeds in development of value-added food products to ameliorate malnutrition.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations