Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa

Mongwaketse, Tiyapo; Kruger, Johanita; Lewies, Angélique; Baumgartner, Jeannine; Smuts, Cornelius M.

doi:10.1590/fst.37921

Cited by 3 publications

(2 citation statements)

References 49 publications

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“…Blanching of vegetables like Dawrach can reduce anti-nutritional factors as confirmed by this study. The lower value of condensed tannin recorded at 90 °C could be due to leaching out into the blanching medium [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature

Tadesse,

Mohammed,

Andersa

2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature

Tadesse,

Mohammed,

Andersa

2023

Heliyon

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“…The total carotenoid losses during heat treatment could be due to carotenoid isomerization and oxidation, which is the breakdown of trans-carotenoid to their cis-isomers. The difference in total carotenoid content may be as a result of one or the combinations of factors, such as heat, light, oxygen and enzymes which can lead to major or minor losses of carotenoids in cassava root during processing [49]. Whereas, the total carotenoid content in two local varieties of cassava leaves were in the range between 234.10 and 987.95μg/g.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Lambebo

Deme

2022

Preprint

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Cassava ( Manihot esculenta crantz) is a major food crop in Sub-Saharan Africa, Asia, the Pacific, and South America, where it feeds around 800 million people. Its roots are an excellent source of energy, and its leaves are rich in minerals, vitamins, and protein, which could substantially supplement the current starchy diets if properly detoxified since they contain some toxic anti-nutritional factors. The objective of this study was to provide information on the nutritional profile of cassava root and leaves and role of processing in enhancing and stabilizing their valuable nutrients. Two cassava varieties, kello and qulle , obtained from Areca Agricultural Research Center were used in this study. Roots and leaves were processed (fermented, boiled, and fluid bed dried), and nutritional, anti-nutritional, and functional properties were assessed using AOAC (Association of Official Analytical Chemists) standard procedures. As compared to leaves, roots had higher carbohydrate contents, ranging from 81.0 to 87.1 g/100g, whereas leaves had higher protein (21.2 to 28.4g/100g), total carotenoid (234.1 to 987.9 µg/g), fiber (16.1 to 22.9 g/100g), Ca (499.8 to 545.4 mg/100g), K (1193.4 to 1211.0 mg/100g), Mg (274.5 to 340.5 mg/100g) and Fe (129.1 to 146.1 mg/kg) contents. Anti-nutritional factors were slightly higher in the leaves than in the roots, with toxic cyanides ranging from 10.1 to 61.0 mg/kg in the leaves and from 1.8 to 47.5 mg/kg in the roots. However, the processing of leaves decreased cyanide content from 61.0 mg/kg to 10.1 mg/kg. Similarly, other anti-nutritional factors, such as condensed tannins, oxalates, and phytate were reduced from 52.0 to 21.0 mg/100g, 156.5 to 25.9 mg/100g, and 35.9 to 4.0 mg/100g), respectively. Hence, the fermentation of leaves and roots followed by boiling and drying is an interesting approach to reduce anti-nutritional factors significantly and ensure their nutritional quality. This study revealed that variety kello had a relatively better nutritional profile than variety qulle , for both root and leaves, except for total carotenoid content, which was higher in the latter. Genetic background and processing methods can greatly affect the nutritional profile of cassava varieties, so it is critical to analyze diverse cassava germplasm and refine the processing method to identify highly nutritious and healthy varieties.

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Bacterial Degradation of Antinutrients in Foods: The Genomic Insight

Arsov,

Tsigoriyna,

Batovska

et al. 2024

Foods

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Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.

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Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa

Abstract: Five commonly consumed ALVs Cleome gynandra (spider plant), Amaranthus hybridus (amaranth), Corchorus olitorius

Cited by 3 publications

References 49 publications

Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature

Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature

Evaluation of Nutritional Potential and Effect of Processing on Improving Nutrient Content of Cassava (Mannihot esculenta crantz) Root and Leaves

Bacterial Degradation of Antinutrients in Foods: The Genomic Insight

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