Background: Minerals bioaccessibility of food products could be increased by enhancing the apparent absorption of most minerals with the reduction of anti-nutritional factors (phytates) through extrusion cooking. The ...Background: Minerals bioaccessibility of food products could be increased by enhancing the apparent absorption of most minerals with the reduction of anti-nutritional factors (phytates) through extrusion cooking. The aim of the study was to increase the mineral bioaccessibility in co-extruded millet flours enriched with Moringa and Baobab for vulnerable populations. Methods: Three extruded instant formulas were developed using pearl millet, Moringa and Baobab powders: FA (90% Millet + 10% Baobab);FB (90% Millet + 10% Moringa);FC (80% Millet + 10% Baobab + 10% Moringa). Non-extruded formulations of FA, FB and FC were used as controls. Then treatments and controls were analyzed to determine their percent mineral bioaccessibility using the in vitro equilibrium dialysability method (Miller et al., 1981) and their total amounts bioaccessible according to the Burgos et al., 2018 method. Phytates in all samples were also determined using the Method of Fruhbeck et al., 1995. Results: Extrusion cooking significantly improved iron bioaccessible percentages in co-extruded flours respectively in FB and FC (p . Extrusion significantly reduced the percentages and amounts of bioaccessible zinc and calcium in all extruded flours compared to their controls (p Conclusion: Extrusion cooking reduced the chelation effect of phytates by thermal degradation, which led to a modification in the bioavailability of minerals. Food-to-food fortification and extrusion cooking displayed a positive effect on the bioaccessibility of iron, magnesium and phosphorus. For calcium and zinc, extrusion has no positive effect on their bioaccessibilities. However, with daily consumption, co-extruded fortified flours could be used as a way to fight against malnutrition in vulnerable populations.展开更多
As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits r...As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamins, carbohydrates and minerals. Instead of more commercialized species such as Adansonia digitata L., Detarium senegalensis J.F.Gmel., Saba senegalensis (A.DC.) Pichon, Tamarindus indica L., this article focused on nutritional values of other fruits with little interest or neglected. These species were Ficus gnaphalocarpa, L., Cordyla pinnata (Lepr. ex A.Rich.) Milne-Redh. and Icacina senegalensis, harvested in soudano-sahelian zone;while Sarcocephalus latifolius (Sm.) E.A. Bruce belongs to Sudanese zone. The fruit pulps were isolated and freeze dried before analysis. The results showed that acidity, vitamin C and total minerals were significantly different from one fruit to another. S. latifolius with the highest acidity content (402.43 mg/100 g) and best vitamin C content if 1488 mg/100 g were found. Also as results, S. latifolius provided high protein content nearby the 20%. The caloric contributing (kcal/100 g) were 102.5, 177 and 132 respectively for F. gnaphalocarpa, C. pinnata, and S. latifolius. The ash contents were the same for all species (4.5%), indicating the richness in mineral elements. Furthermore, all species in this study were good sources of iron, copper and zinc. However, small amounts of sodium were noticed in all samples. Analysis of total sugars and their profile showed that I. senegalensis and C. pinnata were more appreciated. These results predicted the useful incomes for forest fruits in human being. Lot of medicinal virtues has been recognized from these fruits. The increase in value and the preservation of the biodiversity are necessary particularly for C. pinnata which presents a serious threat because of the strong income for wood production.展开更多
This study focused on two woody leafy vegetables Leptadenia hastata Decne and Senna obtusifolia Link, commonly consumed in Senegal. Leaves were col-lected from three regions. Then, proximate analyses and micronutrient...This study focused on two woody leafy vegetables Leptadenia hastata Decne and Senna obtusifolia Link, commonly consumed in Senegal. Leaves were col-lected from three regions. Then, proximate analyses and micronutrients were carried out to evaluate their nutritional values. Results revealed that protein level of S. obtusifolia (SO) is richer (21.75%) than Leptadenia hastata (LH) (18.16%). The cellulose and carbohydrate contents of the two vegetable’s leaves are in the same order except those of LH from Widou which are less rich in cellulose (8.31%) and richest in carbohydrate (6.35%). These leaves are also good sources of various mineral elements and especially iron. Leaves of LH appear to be richer in iron and magnesium, while SO appears to be richer in calcium. Vitamin C intakes of SO leaves are better than those of LH and respectively range from 142 to 196.5 and 22.5 to 159.5 mg/100 g. According to the use of this leafy vegetable by the populations, a domestication opportunity is thus justified to ensure availability and accessibility of these significant sources of micronutrients.展开更多
Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts...Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).展开更多
Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine...Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (>49 mg HCN·kg﹣1).展开更多
We consider the 4s^(2)4p^(4)(^(3)P_(1))nd,4s^(2)4p^(4)(^(1)D_(2))nd and 4s^(2)4p^(4)(^(1)S_(0))nd Rydberg series of Rb^(2+)originating from the 4s^(2)4p^(5)(^(2)P^(0)_(1/2))ground state and 4s^(2)4p^(5)(^(2)P^(0)_(3/2...We consider the 4s^(2)4p^(4)(^(3)P_(1))nd,4s^(2)4p^(4)(^(1)D_(2))nd and 4s^(2)4p^(4)(^(1)S_(0))nd Rydberg series of Rb^(2+)originating from the 4s^(2)4p^(5)(^(2)P^(0)_(1/2))ground state and 4s^(2)4p^(5)(^(2)P^(0)_(3/2))metastable state of Rb^(2+)converging respectively to the 4s^(2)4p^(4)(^(3)P_(1)),4s^(2)4p^(4)(^(1)D_(2))and 4s^(2)4p^(4)(^(1)S_(0))series limit in Rb^(3+).The semi-empirical procedure of Modified Atomic Orbital Theory(MAOT)is applied to perform calculations in the present work from n=6 up to n=45.We note that the MAOT procedure gives accurate results compared to available Advanced Light Source(ALS)experimental data and other theoretical results.We tabulate new data from n=22-45 for 4s^(2)4p^(4)(^(1)S_(0))nd Rydberg series originating from the 4s^(2)4p^(5)(^(2)P^(0)_(1/2))ground state and 4s^(2)4p^(5)(^(2)P^(0)_(3/2))metastable state of Rb^(2+).The other Rydberg series 4s^(2)4p^(4)(^(3)P_(1))nd and 4s^(2)4p^(4)(^(1)D_(2))nd are extended up to n=45.展开更多
文摘Background: Minerals bioaccessibility of food products could be increased by enhancing the apparent absorption of most minerals with the reduction of anti-nutritional factors (phytates) through extrusion cooking. The aim of the study was to increase the mineral bioaccessibility in co-extruded millet flours enriched with Moringa and Baobab for vulnerable populations. Methods: Three extruded instant formulas were developed using pearl millet, Moringa and Baobab powders: FA (90% Millet + 10% Baobab);FB (90% Millet + 10% Moringa);FC (80% Millet + 10% Baobab + 10% Moringa). Non-extruded formulations of FA, FB and FC were used as controls. Then treatments and controls were analyzed to determine their percent mineral bioaccessibility using the in vitro equilibrium dialysability method (Miller et al., 1981) and their total amounts bioaccessible according to the Burgos et al., 2018 method. Phytates in all samples were also determined using the Method of Fruhbeck et al., 1995. Results: Extrusion cooking significantly improved iron bioaccessible percentages in co-extruded flours respectively in FB and FC (p . Extrusion significantly reduced the percentages and amounts of bioaccessible zinc and calcium in all extruded flours compared to their controls (p Conclusion: Extrusion cooking reduced the chelation effect of phytates by thermal degradation, which led to a modification in the bioavailability of minerals. Food-to-food fortification and extrusion cooking displayed a positive effect on the bioaccessibility of iron, magnesium and phosphorus. For calcium and zinc, extrusion has no positive effect on their bioaccessibilities. However, with daily consumption, co-extruded fortified flours could be used as a way to fight against malnutrition in vulnerable populations.
文摘As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamins, carbohydrates and minerals. Instead of more commercialized species such as Adansonia digitata L., Detarium senegalensis J.F.Gmel., Saba senegalensis (A.DC.) Pichon, Tamarindus indica L., this article focused on nutritional values of other fruits with little interest or neglected. These species were Ficus gnaphalocarpa, L., Cordyla pinnata (Lepr. ex A.Rich.) Milne-Redh. and Icacina senegalensis, harvested in soudano-sahelian zone;while Sarcocephalus latifolius (Sm.) E.A. Bruce belongs to Sudanese zone. The fruit pulps were isolated and freeze dried before analysis. The results showed that acidity, vitamin C and total minerals were significantly different from one fruit to another. S. latifolius with the highest acidity content (402.43 mg/100 g) and best vitamin C content if 1488 mg/100 g were found. Also as results, S. latifolius provided high protein content nearby the 20%. The caloric contributing (kcal/100 g) were 102.5, 177 and 132 respectively for F. gnaphalocarpa, C. pinnata, and S. latifolius. The ash contents were the same for all species (4.5%), indicating the richness in mineral elements. Furthermore, all species in this study were good sources of iron, copper and zinc. However, small amounts of sodium were noticed in all samples. Analysis of total sugars and their profile showed that I. senegalensis and C. pinnata were more appreciated. These results predicted the useful incomes for forest fruits in human being. Lot of medicinal virtues has been recognized from these fruits. The increase in value and the preservation of the biodiversity are necessary particularly for C. pinnata which presents a serious threat because of the strong income for wood production.
文摘This study focused on two woody leafy vegetables Leptadenia hastata Decne and Senna obtusifolia Link, commonly consumed in Senegal. Leaves were col-lected from three regions. Then, proximate analyses and micronutrients were carried out to evaluate their nutritional values. Results revealed that protein level of S. obtusifolia (SO) is richer (21.75%) than Leptadenia hastata (LH) (18.16%). The cellulose and carbohydrate contents of the two vegetable’s leaves are in the same order except those of LH from Widou which are less rich in cellulose (8.31%) and richest in carbohydrate (6.35%). These leaves are also good sources of various mineral elements and especially iron. Leaves of LH appear to be richer in iron and magnesium, while SO appears to be richer in calcium. Vitamin C intakes of SO leaves are better than those of LH and respectively range from 142 to 196.5 and 22.5 to 159.5 mg/100 g. According to the use of this leafy vegetable by the populations, a domestication opportunity is thus justified to ensure availability and accessibility of these significant sources of micronutrients.
文摘Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).
文摘Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (>49 mg HCN·kg﹣1).
文摘We consider the 4s^(2)4p^(4)(^(3)P_(1))nd,4s^(2)4p^(4)(^(1)D_(2))nd and 4s^(2)4p^(4)(^(1)S_(0))nd Rydberg series of Rb^(2+)originating from the 4s^(2)4p^(5)(^(2)P^(0)_(1/2))ground state and 4s^(2)4p^(5)(^(2)P^(0)_(3/2))metastable state of Rb^(2+)converging respectively to the 4s^(2)4p^(4)(^(3)P_(1)),4s^(2)4p^(4)(^(1)D_(2))and 4s^(2)4p^(4)(^(1)S_(0))series limit in Rb^(3+).The semi-empirical procedure of Modified Atomic Orbital Theory(MAOT)is applied to perform calculations in the present work from n=6 up to n=45.We note that the MAOT procedure gives accurate results compared to available Advanced Light Source(ALS)experimental data and other theoretical results.We tabulate new data from n=22-45 for 4s^(2)4p^(4)(^(1)S_(0))nd Rydberg series originating from the 4s^(2)4p^(5)(^(2)P^(0)_(1/2))ground state and 4s^(2)4p^(5)(^(2)P^(0)_(3/2))metastable state of Rb^(2+).The other Rydberg series 4s^(2)4p^(4)(^(3)P_(1))nd and 4s^(2)4p^(4)(^(1)D_(2))nd are extended up to n=45.
