Application of Extrusion Cooking to Enhancing Mineral Bioaccessibility in Millet Flour Enriched with Natural Fortificants for Vulnerable Populations  

作　　者：Maty Diop Cheikh Ndiaye John Lubaale Abdoulaye Séne Mohamed Lamine Gaye Djibril Traoré Maty Diop;Cheikh Ndiaye;John Lubaale;Abdoulaye Séne;Mohamed Lamine Gaye;Djibril Traoré(Department of Quality Control, Sensory Laboratory and Product Development, Institut de Technologie Alimentaire, Route des Pres Mariste, Dakar, Senegal;Faculty of Science and Technology, Department of Chemistry, Universit Cheikh Anta Diop de Dakar, Dakar, Sngal;Department of Mechanical and Aerospace Engineering, College of Engineering Design and Physical Sciences, Brunel University, London, UK)

机构地区：[1]Department of Quality Control, Sensory Laboratory and Product Development, Institut de Technologie Alimentaire, Route des Pres Mariste, Dakar, Senegal [2]Faculty of Science and Technology, Department of Chemistry, Universit Cheikh Anta Diop de Dakar, Dakar, Sngal [3]Department of Mechanical and Aerospace Engineering, College of Engineering Design and Physical Sciences, Brunel University, London, UK

出　　处：《Food and Nutrition Sciences》2024年第12期1357-1380,共24页食品与营养科学(英文)

摘　　要：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.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.

关 键 词：Iron Zn Mg P CALCIUM EXTRUSION BIOACCESSIBILITY Dialysability 

分 类 号：TG1[金属学及工艺—金属学]