Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy
The indigenous fruit <i>Strychnos madagascariensis</i> is usually processed to flour, called <i>nfuma</i>, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of <i>nfuma</i> and its nutrient adequacy. Flours...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/4/616 |
| _version_ | 1797480291492691968 |
|---|---|
| author | Sandra S. I. Chemane Mafalda Ribeiro Edgar Pinto Susana C. M. Pinho Zita Sá Martins Agostinho Almeida Isabel M. P. L. V. O. Ferreira Maida Khan Olívia Pinho Susana Casal Olga Viegas |
| author_facet | Sandra S. I. Chemane Mafalda Ribeiro Edgar Pinto Susana C. M. Pinho Zita Sá Martins Agostinho Almeida Isabel M. P. L. V. O. Ferreira Maida Khan Olívia Pinho Susana Casal Olga Viegas |
| author_sort | Sandra S. I. Chemane |
| collection | DOAJ |
| description | The indigenous fruit <i>Strychnos madagascariensis</i> is usually processed to flour, called <i>nfuma</i>, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of <i>nfuma</i> and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that <i>nfuma</i> stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of <i>nfuma</i> protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, <i>nfuma</i> provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of <i>nfuma</i>, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements. |
| first_indexed | 2024-03-09T21:57:56Z |
| format | Article |
| id | doaj.art-aed155a3277a453c923f15bfe3740e5a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:57:56Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-aed155a3277a453c923f15bfe3740e5a2023-11-23T19:54:41ZengMDPI AGFoods2304-81582022-02-0111461610.3390/foods11040616Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient AdequacySandra S. I. Chemane0Mafalda Ribeiro1Edgar Pinto2Susana C. M. Pinho3Zita Sá Martins4Agostinho Almeida5Isabel M. P. L. V. O. Ferreira6Maida Khan7Olívia Pinho8Susana Casal9Olga Viegas10Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4150-180 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalDepartamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo 257, MozambiqueFaculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4150-180 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalFaculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4150-180 Porto, PortugalThe indigenous fruit <i>Strychnos madagascariensis</i> is usually processed to flour, called <i>nfuma</i>, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of <i>nfuma</i> and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that <i>nfuma</i> stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of <i>nfuma</i> protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, <i>nfuma</i> provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of <i>nfuma</i>, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements.https://www.mdpi.com/2304-8158/11/4/616monkey orangefruit flourmacronutrientsmicronutrientsindigenous fruitsestimated daily intake |
| spellingShingle | Sandra S. I. Chemane Mafalda Ribeiro Edgar Pinto Susana C. M. Pinho Zita Sá Martins Agostinho Almeida Isabel M. P. L. V. O. Ferreira Maida Khan Olívia Pinho Susana Casal Olga Viegas Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy Foods monkey orange fruit flour macronutrients micronutrients indigenous fruits estimated daily intake |
| title | Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy |
| title_full | Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy |
| title_fullStr | Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy |
| title_full_unstemmed | Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy |
| title_short | Nutritional Characterization of <i>Strychnos madagascariensis</i> Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy |
| title_sort | nutritional characterization of i strychnos madagascariensis i fruit flour produced by mozambican communities and evaluation of its contribution to nutrient adequacy |
| topic | monkey orange fruit flour macronutrients micronutrients indigenous fruits estimated daily intake |
| url | https://www.mdpi.com/2304-8158/11/4/616 |
| work_keys_str_mv | AT sandrasichemane nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT mafaldaribeiro nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT edgarpinto nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT susanacmpinho nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT zitasamartins nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT agostinhoalmeida nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT isabelmplvoferreira nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT maidakhan nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT oliviapinho nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT susanacasal nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy AT olgaviegas nutritionalcharacterizationofistrychnosmadagascariensisifruitflourproducedbymozambicancommunitiesandevaluationofitscontributiontonutrientadequacy |