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Impact of okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc bioavailability of plantain flour.

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  • المؤلفون: Adetuyi FO;Adetuyi FO; Adelabu HA
  • المصدر:
    Malaysian journal of nutrition [Malays J Nutr] 2011 Dec; Vol. 17 (3), pp. 359-66.
  • نوع النشر :
    Journal Article
  • اللغة:
    English
  • معلومة اضافية
    • المصدر:
      Publisher: Persatuan Pemakanan Malaysia Country of Publication: Malaysia NLM ID: 101286655 Publication Model: Print Cited Medium: Print ISSN: 1394-035X (Print) Linking ISSN: 1394035X NLM ISO Abbreviation: Malays J Nutr Subsets: MEDLINE
    • بيانات النشر:
      Original Publication: Kuala Lumpur : Persatuan Pemakanan Malaysia
    • الموضوع:
      Abelmoschus* ; Food, Fortified*; Fruit/*chemistry ; Plantago/*chemistry ; Seeds/*chemistry ; Zinc/*pharmacokinetics; Biological Availability ; Dietary Fiber/analysis ; Dietary Proteins/analysis ; Minerals/analysis ; Nigeria ; Nutritive Value ; Phytic Acid/analysis
    • نبذة مختصرة :
      Introduction: In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the effect of the addition of okra seed flour on the nutrients, functional properties, minerals and zinc bioavailability of plantain flour.
      Methods: Okra seed flour was used to fortify plantain flour in the ratio 90:10, 80:20 and 70:30.
      Results: The addition of okra seed flour to the plantain flour resulted in a significant increase in the protein, fat, fibre and ash content of the fortified plantain flour, while that of moisture and carbohydrate decreased. The mineral levels of Zn, K and Fe increased significantly while the calcium content decreased. The calculated phytate--zinc molar ratio and [Ca][Phytate]/[Zn] molar ratio of the fortified plantain flour were below the critical levels.
      Conclusion: The study showed that fortifying plantain flour with okra seed flour resulted in an increase in several nutrients, rendering the zinc more bioavailable. This fortified food has potential as a complimentary food in Nigeria.
    • الرقم المعرف:
      0 (Dietary Fiber)
      0 (Dietary Proteins)
      0 (Minerals)
      7IGF0S7R8I (Phytic Acid)
      J41CSQ7QDS (Zinc)
    • الموضوع:
      Date Created: 20120605 Date Completed: 20120713 Latest Revision: 20171116
    • الموضوع:
      20240829
    • الرقم المعرف:
      22655457