@article{10.11648/j.wjfst.20210504.17,
  author = {Telma Dos Anjos Levi Jamisse Magaia and José Da Cruz Francisco},
  title = {Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {106-111},
  doi = {10.11648/j.wjfst.20210504.17},
  url = {https://doi.org/10.11648/j.wjfst.20210504.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.17},
  abstract = {The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods. Adansonia digitata and Sclerocarya birrea fruits are widely distributed throughout Sub-Saharan Africa. These oilseeds are commonly eaten in rural areas of Mozambique as snacks or in food preparation. They show to contain high amounts of several minerals, for example iron, magnesium and zinc. However, they have been shown to contain anti-nutrient such as phytic acid, which may decrease the absorption of minerals from the diet, especially zinc and iron, and to a lesser extent, calcium and magnesium. In this study it was analysed the content of phytic acid in kernels of Adansonia digitata and Sclerocarya birrea using high-performance ion chromatography after enzyme (phytase) treatment and incubation with Lactobacillus plantarum. The results show that the amount of phytic acid in both kernels can be reduced from 4.4 g/100 g to 1.6 g/100 g by various processing techniques such as heating or autoclaving followed by incubation with Lactobacillus plantarum or by enzyme (phytase) treatment. The content of phytic acid was lower after autoclaving than after boiling. Treatment with phytase reduced 20 to 30% of phytic acid content by after 15 minutes treatment. The means of the mineral content are presented in dry matter; Fe (5.0 mg/100 g), Mg (666 mg/100 g) and Zn (5.5 mg /100 g) in Adansonia digitata kernels and in Sclerocarya birrea 4.0 mg /100 g, 391 mg /100 g and 4.5 m/100 g respectively for Fe, Mg and Zn. Around half the content of these minerals in the kernels was found in the supernatant after 15 minutes’ enzyme treatment.},
 year = {2021}
}

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TY  - JOUR
T1  - Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea
AU  - Telma Dos Anjos Levi Jamisse Magaia
AU  - José Da Cruz Francisco
Y1  - 2021/12/31
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210504.17
DO  - 10.11648/j.wjfst.20210504.17
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 106
EP  - 111
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210504.17
AB  - The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods. Adansonia digitata and Sclerocarya birrea fruits are widely distributed throughout Sub-Saharan Africa. These oilseeds are commonly eaten in rural areas of Mozambique as snacks or in food preparation. They show to contain high amounts of several minerals, for example iron, magnesium and zinc. However, they have been shown to contain anti-nutrient such as phytic acid, which may decrease the absorption of minerals from the diet, especially zinc and iron, and to a lesser extent, calcium and magnesium. In this study it was analysed the content of phytic acid in kernels of Adansonia digitata and Sclerocarya birrea using high-performance ion chromatography after enzyme (phytase) treatment and incubation with Lactobacillus plantarum. The results show that the amount of phytic acid in both kernels can be reduced from 4.4 g/100 g to 1.6 g/100 g by various processing techniques such as heating or autoclaving followed by incubation with Lactobacillus plantarum or by enzyme (phytase) treatment. The content of phytic acid was lower after autoclaving than after boiling. Treatment with phytase reduced 20 to 30% of phytic acid content by after 15 minutes treatment. The means of the mineral content are presented in dry matter; Fe (5.0 mg/100 g), Mg (666 mg/100 g) and Zn (5.5 mg /100 g) in Adansonia digitata kernels and in Sclerocarya birrea 4.0 mg /100 g, 391 mg /100 g and 4.5 m/100 g respectively for Fe, Mg and Zn. Around half the content of these minerals in the kernels was found in the supernatant after 15 minutes’ enzyme treatment.
VL  - 5
IS  - 4
ER  - 

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