Mineral composition of wheat flour consumed in Brazilian cities

Araújo, Rennan Geovanny Oliveira; Macedo, Samuel Marques; Korn, Maria das Graças Andrade; Pimentel, Maria Fernanda; Bruns, Roy E.; Ferreira, Sérgio Luís Costa

doi:10.1590/s0103-50532008000500019

Cited by 40 publications

(24 citation statements)

References 17 publications

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“…The differences in the composite flour mineral content might be due to the major biochemical changes during the fermentation process thus impacting the mineral content of the yam flour(Achi & Akubor, 2000;Mestres et al, 2004).The zinc and sulfur amount of RWF were significantly (p < 0.05) higher than the composite flour. The amount of calcium, phosphorous, and potassium of RWF are lower compared to the average values reported for 54 wheat flour cultivars reported byAraujo et al (2008).The average reported values were 27 mg/100 g, 192 mg/100 g, and 171 mg/100 g, respectively, for calcium, phosphorus, and potassium. The sample of RWF in this study exhibited…”

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confidence: 56%

Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour

Asiyanbi‐Hammed

Şimşek

2018

J Food Process Preserv

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Yam is a root and tuber climbing plant and main calorie source in some tropical regions of Africa. In this study, properties of fermented (brown) yam flour (FYF) and unfermented (white) yam flour (UYF) were compared with refined wheat flour (RWF). The yam flours were lower in protein (3.3%–5.9%), arabinoxylans (0.93%–1.40%), phytic acid (0.17–0.53 mg/g), phenolic acids (0.57–2.28 mg FAE/g), amylose (17.3%–22.6%), and fat (0.2%–0.4%) but higher in potassium 119–845 mg/100 g), ash (1.70%–2.21%), total starch (73.8%–74.2%) and fiber contents (6.8%–7.0%). All the samples exhibited high (>90) estimated glycemic index (eGI) values. However, FYF and UFY had significantly (p < 0.05) lower eGI than RWF. Thermal studies showed that FYF and UYF required more energy for gelatinization than RWF. Compared to RWF, FYF swelled more rapidly and retrograded faster. FYF had significantly (p < 0.05) higher gel firmness than RWF and UYF. Overall, the flours exhibited different characteristics which will impact functional and nutritional properties. Practical applications Yam is a staple crop grown in tropical and subtropical Africa, the Caribbean, South Pacific, and Asia. Increased utilization of local staple crops in production of composite flours or in food products can increase economic gain for farmers and local economies. The study of the functional characteristics of the yam flours would allow for the development of tailor‐made composite flours for production of many unique food products. These yam flours may also be of use in formulation of gluten‐free products, especially products such as cakes and pastry that don't require high gluten strength.

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confidence: 56%

Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour

Asiyanbi‐Hammed

Şimşek

2018

J Food Process Preserv

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“…Comparing the mineral element concentration between Sweden and Korean cultivars, the minerals of Fe, Zn, Ca and Mg were slightly higher in Korean cultivars. The mineral composition of wheat flour consumed in Brazil was observed by Araujo et al ( 6 ), reporting that the average values of Ca, Mg, K and P were 27 mg/100 g, 35 mg/100 g, 171 mg/100 g, and 192 mg/100 g, respectively. For micro minerals, the average values of Cu, Fe, Mn and Zn were 0.18 mg/100 g, 3.78 mg/100 g, 0.82 mg/100 g and 0.94 mg/100 g, respectively.…”

Section: Resultsmentioning

confidence: 90%

Mineral Compositions of Korean Wheat Cultivars

Choi¹,

Kang²,

Hyun³

et al. 2013

JFN

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Twenty-nine Korean wheat cultivars were analyzed for 8 important minerals (Cu, Fe, Mn, Zn, Ca, K, Mg and P) using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). A hierarchical cluster analysis (HCA) was applied to classify wheat cultivars, which has a similarity in mineral compositions. The concentration ranges of the micro-minerals Cu, Fe, Mn, and Zn: 0.12~0.71 mg/100 g, 2.89~5.89 mg/100 g, 1.65~4.48 mg/100 g, and 2.58~6.68 mg/100 g, respectively. The content ranges of the macro-minerals Ca, K, Mg and P: 31.3~46.3 mg/100 g, 288.2~383.3 mg/100 g, 113.6~168.6 mg/100 g, and 286.2~416.5 mg/100 g, respectively. The HCA grouped 6 clusters from all wheat samples and a significant variance was observed in the mineral composition of each group. Among the 6 clusters, the second group was high in Fe and Ca, whereas the fourth group had high Cu, Mn and K concentrations; the fifth cluster was high in Zn, Mg and P. The variation in mineral compositions in Korean wheat cultivars can be used in the wheat breeding program to develop a new wheat cultivar with high mineral content, thus to improve the nutritional profile of wheat grains.

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“…9,15 Determination of the total levels of inorganic constituents, such as Ca, Fe, K and P in food, is crucial to assess the possible impact of the food on human health. Various elements in cassava and flour samples from various countries have been determined using flame atomic absorption spectrometry (FAAS), [16][17][18][19] graphite furnace atomic absorption spectrometry (GF AAS), 20,21 inductively coupled plasma-optical emission spectrometry (ICP OES) [22][23][24][25] and inductively coupled plasma mass spectrometry (ICP-MS) [26][27][28][29] . However, the studies are scarce in the literature that determined the levels of inorganic constituents in cassava flour.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Concentration of Trace Elements in Cassava Flour (Manihot esculenta Crantz) by Inductively Coupled Plasma Optical Emission Spectrometry

Gomes¹,

Pereira²,

Nunes³

et al. 2017

Rev. Virtual Quim.

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Resumo:The concentrations of Ca, Cu, Fe, K, Mg, Mn, P and Zn in 10 commercially available cassava flours (Manihot esculenta Crantz, Euphorbiaceae) were determined using inductively coupled plasma optical emission spectrometry (ICP OES). The elements were found in descending order of concentration, as K > Ca > P > Mg > Fe > Cu > Zn > Mn. Based on the recommended daily intake for adults, the values showed that 10 g day -1 cassava flour provides 5.3% of the daily intake of Cu, 0,5-1.2% for Fe, 0.5% for Ca, 0.9-1.2% for Mg, 0.6-0,8% for Mn, 0.6% for P, 0.2% for K and 0.2-0.3% for Zn. Based on the RDIs (Recommended Daily Intake) of the elements studied, the results indicate that cassava flour contains several essential elements, and the levels found in the cassava flours presents no risk to the human health. With the results of the multivariate analysis, it was possible to locate information about clusters and dissimilarities between the samples and between the variables, as well as to provide useful information for future studies on quality control and genetic improvement of cassava with better nutritional values. Palavras-chave:Manihot esculenta Crantz, Alimento, Elementos-traço, ICP OES, RDI. AbstractThe concentrations of Ca, Cu, Fe, K, Mg, Mn, P and Zn in 10 commercially available cassava flours (Manihot esculenta Crantz, Euphorbiaceae) were determined using inductively coupled plasma optical emission spectrometry (ICP OES). The elements were found in descending order of concentration, as K > Ca > P > Mg > Fe > Cu > Zn > Mn. Based on the recommended daily intake for adults, the values showed that 10 g day -1cassava flour provides 5.3% of the daily intake of Cu, 0,5-1.2% for Fe, 0.5% for Ca, 0.9-1.2% for Mg, 0.6-0,8% for Mn, 0.6% for P, 0.2% for K and 0.2-0.3% for Zn. Based on the RDIs (Recommended Daily Intake) of the elements studied, the results indicate that cassava flour contains several essential elements, and the levels found in the cassava flours presents no risk to the human health. With the results of the multivariate analysis, it was possible to locate information about clusters and dissimilarities between the samples and between the variables, as well as to provide useful information for future studies on quality control and genetic improvement of cassava with better nutritional values.

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Mineral composition of wheat flour consumed in Brazilian cities

Cited by 40 publications

References 17 publications

Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour

Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour

Mineral Compositions of Korean Wheat Cultivars

Assessment of the Concentration of Trace Elements in Cassava Flour (Manihot esculenta Crantz) by Inductively Coupled Plasma Optical Emission Spectrometry

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