Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge
Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa l...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2024-03-01
|
Series: | NFS Journal |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S235236462400004X |
_version_ | 1797253913022300160 |
---|---|
author | Oluyimika Y. Famuyide John Lubaale Cheikh Ndiaye Kwaku G. Duodu John R.N. Taylor |
author_facet | Oluyimika Y. Famuyide John Lubaale Cheikh Ndiaye Kwaku G. Duodu John R.N. Taylor |
author_sort | Oluyimika Y. Famuyide |
collection | DOAJ |
description | Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa leaf powder) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (carrots, mango, papaya) and additionally micronutrient premix fortification on iron, zinc and other mineral bioaccessibilities in wholegrain pearl millet-based porridges in comparison to their conventionally wet-cooked equivalents were investigated. Percentage bioaccessible iron in extrusion-cooked porridges FtFF with moringa+baobab+carrots+mango, baobab+carrots+papaya and together with micronutrient premix was generally similar to their conventionally cooked FtFF-porridge equivalents. However, the amount of bioaccessible iron in the extrusion-cooked FtFF-porridges was some three times higher. Iron contamination through solubilization from the extruder parts was responsible. Percentage and amount of bioaccessible zinc of the extrusion-cooked FtFF-porridges was substantially increased. This is likely due to phytate degradation during extrusion cooking, thereby reducing the phytate's mineral-chelating effects. Concerning calcium and magnesium, there was no positive effect of extrusion cooking on their bioaccessibility when compared to conventional cooking. However, FtFF substantially increased the amount of bioaccessible calcium and magnesium in the conventionally- and extrusion-cooked FtFF-porridges because of their high contents in moringa and baobab. Consumption of extrusion-cooked ready-to-eat FtFF-porridges, especially when additionally conventionally fortified, is promising to significantly improve bioaccessible iron and zinc in the diet of at-risk African populations, particularly in urban communities. |
first_indexed | 2024-03-07T19:41:37Z |
format | Article |
id | doaj.art-78772f729a3e416c84570e3dcccb125b |
institution | Directory Open Access Journal |
issn | 2352-3646 |
language | English |
last_indexed | 2024-04-24T21:41:36Z |
publishDate | 2024-03-01 |
publisher | Elsevier |
record_format | Article |
series | NFS Journal |
spelling | doaj.art-78772f729a3e416c84570e3dcccb125b2024-03-21T05:36:54ZengElsevierNFS Journal2352-36462024-03-0134100165Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridgeOluyimika Y. Famuyide0John Lubaale1Cheikh Ndiaye2Kwaku G. Duodu3John R.N. Taylor4Department of Consumer and Food Sciences, University of Pretoria, South AfricaDepartment of Consumer and Food Sciences, University of Pretoria, South AfricaInstitut de Technologie Alimentaire (ITA), Dakar, SenegalDepartment of Consumer and Food Sciences, University of Pretoria, South AfricaDepartment of Consumer and Food Sciences, University of Pretoria, South Africa; Corresponding author at: Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF) with plant foods rich in minerals (moringa leaf powder) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (carrots, mango, papaya) and additionally micronutrient premix fortification on iron, zinc and other mineral bioaccessibilities in wholegrain pearl millet-based porridges in comparison to their conventionally wet-cooked equivalents were investigated. Percentage bioaccessible iron in extrusion-cooked porridges FtFF with moringa+baobab+carrots+mango, baobab+carrots+papaya and together with micronutrient premix was generally similar to their conventionally cooked FtFF-porridge equivalents. However, the amount of bioaccessible iron in the extrusion-cooked FtFF-porridges was some three times higher. Iron contamination through solubilization from the extruder parts was responsible. Percentage and amount of bioaccessible zinc of the extrusion-cooked FtFF-porridges was substantially increased. This is likely due to phytate degradation during extrusion cooking, thereby reducing the phytate's mineral-chelating effects. Concerning calcium and magnesium, there was no positive effect of extrusion cooking on their bioaccessibility when compared to conventional cooking. However, FtFF substantially increased the amount of bioaccessible calcium and magnesium in the conventionally- and extrusion-cooked FtFF-porridges because of their high contents in moringa and baobab. Consumption of extrusion-cooked ready-to-eat FtFF-porridges, especially when additionally conventionally fortified, is promising to significantly improve bioaccessible iron and zinc in the diet of at-risk African populations, particularly in urban communities.http://www.sciencedirect.com/science/article/pii/S235236462400004XBaobab fruitFood-to-food fortificationMineral bioaccessibilityMoringa leaves, pearl millet |
spellingShingle | Oluyimika Y. Famuyide John Lubaale Cheikh Ndiaye Kwaku G. Duodu John R.N. Taylor Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge NFS Journal Baobab fruit Food-to-food fortification Mineral bioaccessibility Moringa leaves, pearl millet |
title | Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge |
title_full | Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge |
title_fullStr | Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge |
title_full_unstemmed | Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge |
title_short | Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge |
title_sort | effect of extrusion cooking in combination with food to food fortification on the mineral bioaccessibility of african type pearl millet based porridge |
topic | Baobab fruit Food-to-food fortification Mineral bioaccessibility Moringa leaves, pearl millet |
url | http://www.sciencedirect.com/science/article/pii/S235236462400004X |
work_keys_str_mv | AT oluyimikayfamuyide effectofextrusioncookingincombinationwithfoodtofoodfortificationonthemineralbioaccessibilityofafricantypepearlmilletbasedporridge AT johnlubaale effectofextrusioncookingincombinationwithfoodtofoodfortificationonthemineralbioaccessibilityofafricantypepearlmilletbasedporridge AT cheikhndiaye effectofextrusioncookingincombinationwithfoodtofoodfortificationonthemineralbioaccessibilityofafricantypepearlmilletbasedporridge AT kwakugduodu effectofextrusioncookingincombinationwithfoodtofoodfortificationonthemineralbioaccessibilityofafricantypepearlmilletbasedporridge AT johnrntaylor effectofextrusioncookingincombinationwithfoodtofoodfortificationonthemineralbioaccessibilityofafricantypepearlmilletbasedporridge |