The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods. Adansonia digitata and Sclerocarya birrea fruits are widely distributed throughout Sub-Saharan Africa. These oilseeds are commonly eaten in rural areas of Mozambique as snacks or in food preparation. They show to contain high amounts of several minerals, for example iron, magnesium and zinc. However, they have been shown to contain anti-nutrient such as phytic acid, which may decrease the absorption of minerals from the diet, especially zinc and iron, and to a lesser extent, calcium and magnesium. In this study it was analysed the content of phytic acid in kernels of Adansonia digitata and Sclerocarya birrea using high-performance ion chromatography after enzyme (phytase) treatment and incubation with Lactobacillus plantarum. The results show that the amount of phytic acid in both kernels can be reduced from 4.4 g/100 g to 1.6 g/100 g by various processing techniques such as heating or autoclaving followed by incubation with Lactobacillus plantarum or by enzyme (phytase) treatment. The content of phytic acid was lower after autoclaving than after boiling. Treatment with phytase reduced 20 to 30% of phytic acid content by after 15 minutes treatment. The means of the mineral content are presented in dry matter; Fe (5.0 mg/100 g), Mg (666 mg/100 g) and Zn (5.5 mg /100 g) in Adansonia digitata kernels and in Sclerocarya birrea 4.0 mg /100 g, 391 mg /100 g and 4.5 m/100 g respectively for Fe, Mg and Zn. Around half the content of these minerals in the kernels was found in the supernatant after 15 minutes’ enzyme treatment.
| Published in | World Journal of Food Science and Technology (Volume 5, Issue 4) |
| DOI | 10.11648/j.wjfst.20210504.17 |
| Page(s) | 106-111 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Adansonia digitata, Sclerocarya birrea, Kernel, Enzyme, Phytic Acid, Phytase, Fermentation
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APA Style
Telma Dos Anjos Levi Jamisse Magaia, José Da Cruz Francisco. (2021). Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea. World Journal of Food Science and Technology, 5(4), 106-111. https://doi.org/10.11648/j.wjfst.20210504.17
ACS Style
Telma Dos Anjos Levi Jamisse Magaia; José Da Cruz Francisco. Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea. World J. Food Sci. Technol. 2021, 5(4), 106-111. doi: 10.11648/j.wjfst.20210504.17
AMA Style
Telma Dos Anjos Levi Jamisse Magaia, José Da Cruz Francisco. Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea. World J Food Sci Technol. 2021;5(4):106-111. doi: 10.11648/j.wjfst.20210504.17
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Download@article{10.11648/j.wjfst.20210504.17,
author = {Telma Dos Anjos Levi Jamisse Magaia and José Da Cruz Francisco},
title = {Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea},
journal = {World Journal of Food Science and Technology},
volume = {5},
number = {4},
pages = {106-111},
doi = {10.11648/j.wjfst.20210504.17},
url = {https://doi.org/10.11648/j.wjfst.20210504.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.17},
abstract = {The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods. Adansonia digitata and Sclerocarya birrea fruits are widely distributed throughout Sub-Saharan Africa. These oilseeds are commonly eaten in rural areas of Mozambique as snacks or in food preparation. They show to contain high amounts of several minerals, for example iron, magnesium and zinc. However, they have been shown to contain anti-nutrient such as phytic acid, which may decrease the absorption of minerals from the diet, especially zinc and iron, and to a lesser extent, calcium and magnesium. In this study it was analysed the content of phytic acid in kernels of Adansonia digitata and Sclerocarya birrea using high-performance ion chromatography after enzyme (phytase) treatment and incubation with Lactobacillus plantarum. The results show that the amount of phytic acid in both kernels can be reduced from 4.4 g/100 g to 1.6 g/100 g by various processing techniques such as heating or autoclaving followed by incubation with Lactobacillus plantarum or by enzyme (phytase) treatment. The content of phytic acid was lower after autoclaving than after boiling. Treatment with phytase reduced 20 to 30% of phytic acid content by after 15 minutes treatment. The means of the mineral content are presented in dry matter; Fe (5.0 mg/100 g), Mg (666 mg/100 g) and Zn (5.5 mg /100 g) in Adansonia digitata kernels and in Sclerocarya birrea 4.0 mg /100 g, 391 mg /100 g and 4.5 m/100 g respectively for Fe, Mg and Zn. Around half the content of these minerals in the kernels was found in the supernatant after 15 minutes’ enzyme treatment.},
year = {2021}
}
TY - JOUR T1 - Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea AU - Telma Dos Anjos Levi Jamisse Magaia AU - José Da Cruz Francisco Y1 - 2021/12/31 PY - 2021 N1 - https://doi.org/10.11648/j.wjfst.20210504.17 DO - 10.11648/j.wjfst.20210504.17 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 106 EP - 111 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20210504.17 AB - The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods. Adansonia digitata and Sclerocarya birrea fruits are widely distributed throughout Sub-Saharan Africa. These oilseeds are commonly eaten in rural areas of Mozambique as snacks or in food preparation. They show to contain high amounts of several minerals, for example iron, magnesium and zinc. However, they have been shown to contain anti-nutrient such as phytic acid, which may decrease the absorption of minerals from the diet, especially zinc and iron, and to a lesser extent, calcium and magnesium. In this study it was analysed the content of phytic acid in kernels of Adansonia digitata and Sclerocarya birrea using high-performance ion chromatography after enzyme (phytase) treatment and incubation with Lactobacillus plantarum. The results show that the amount of phytic acid in both kernels can be reduced from 4.4 g/100 g to 1.6 g/100 g by various processing techniques such as heating or autoclaving followed by incubation with Lactobacillus plantarum or by enzyme (phytase) treatment. The content of phytic acid was lower after autoclaving than after boiling. Treatment with phytase reduced 20 to 30% of phytic acid content by after 15 minutes treatment. The means of the mineral content are presented in dry matter; Fe (5.0 mg/100 g), Mg (666 mg/100 g) and Zn (5.5 mg /100 g) in Adansonia digitata kernels and in Sclerocarya birrea 4.0 mg /100 g, 391 mg /100 g and 4.5 m/100 g respectively for Fe, Mg and Zn. Around half the content of these minerals in the kernels was found in the supernatant after 15 minutes’ enzyme treatment. VL - 5 IS - 4 ER -
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