Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented african locust bean (Parkia biglobosa) flour

• Autorzy: Ijarotimi O. S. , Keshinro O. O.

Warianty tytułu

PL

Porównanie zawartości aminokwasów, kwasów tłuszczowych, związków mineralnych oraz wartości żywieniowej mąki otrzymanej z surowych, skiełkowanych oraz fermentowanych nasion afrykańskiego drzewa nere (Parkia biglobosa)

• Języki publikacji: EN

Abstrakty

EN

Background. The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as Medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB fiour. Material and methods. The ALB was obtained from a local market in Akure, Nigeria. The seeds were divided into three portions, and treated as raw African locust bean (RALB), germinated African locust bean (GALB) and fermented African locust bean (FALB) respectively. Each of the samples was milled, sieved and analysed for chemical, functional properties and nutritional qualities using standard methods. Results. Some most important results ofthe chemical analysis were as follows: protein content range between 33.64 ±0.41 -41.49 ±1.89 g/100 g, while the energy value was between 442.79 ±2.32-457.20 ±2.15 kcal. The P/Ca and Na/K ratio of the RALB were higher than other flour samples respectively. Total essential amino acid was between 29.960-27.514 mg/100 g. Protein efficiency ratio (PER) was between 1.78-1.87; essential amino acid index 31.43-34.75%; while biological values were 22.56-26.18%. The dominant fatty acid (FA) composition of the samples was linoleic with 33.687%, 31.578% and 28.7% for RALB, GALB and FALB respectively; while the least was lauric acid. The polyunsaturated/saturated FA ratio ranges between 0.589-0.718. The antinutrient concentration of fermented flour sample was significantly reduced than other food samples. Conclusion. The present study investigated the effect of germination and fermentation on the nutritional quality of ALB flour. The finding showed that fermentation technique significantly reduced antinutrient concentration and also improved the nutrient composition, particularly amino acid profile of ALB flour.

PL

Wstęp. Najczęściej nasiona z afrykańskiego drzewa nere (African locust bean, ALB) są wykorzystywane w tradycyjnej afrykańskiej kuchni w formie fermentowanej jako przyprawa do produktów spożywczych zwiększająca zawartość białka w diecie niskobiałkowej oraz jako produkt leczniczy. Celem pracy było zbadanie wpływu kiełkowania i fermentacji na wartość żywieniową mąki otrzymywanej z nasion drzewa nere. Material i metody. Nasiona z afrykańskiego drzewa nere zakupiono w sieci handlowej miasta Akure (Nigeria). Nasiona podzielono na trzy części, z których pierwszą stanowiły nasiona nieprzetworzone, drugą - nasiona skiełkowane i trzecią - poddane procesowi fermentacji. Każda grupa nasion została zmielona, odsiana i podana analizie pod względem właściwości chemicznych, funkcjonalnych oraz wartości żywieniowej. Wyniki. W wyniku przeprowadzonych analiz prób mąki oznaczono zawartość białka w granicach od 33,64 ±0,41 do 41,49 ±1,89 g/100 g oraz wartość energetyczną na poziomie od 442,79 ±2,32 do 457,20 ±2,15 kcal. Stwierdzono, że stosunek P/Ca oraz Na/K w mące otrzymanej z nasion nieprzetworzonych był wyższy niż w pozostałych próbach. Całkowita zawartość aminokwasów wyniosła od 29,960 do 27,514 mg/100 g. Wydajność wzrostowa białka (PER) zawarła się w granicach 1,78-1,87; indeks aminokwasów egzogennych kształtował się na poziomie od 31,43 do 34,75%, natomiast wartość biologiczna wyniosła od 22,56 do 26,18%. Największym udziałem procentowym spośród kwasów tłuszczowych wyróżniał się kwas linolowy: odpowiednio 33,687%, 31,578% i 28,7% w próbkach mąki RALB, GALB oraz FALB, natomiast najmniejszym - kwas laurynowy. Stosunek kwasów tłuszczowych nienasyconych do nasyconych wynosił od 0,589 do 0,718. Zawartość substancji antyżywieniowych w mące otrzymanej z ziarna fermentowanego była mniejsza niż w pozostałych próbach. Wnioski. W przedstawionej pracy zbadano wpływ kiełkowania oraz procesu fermentacji na wartość odżywczą mąki otrzymywanej z nasion afrykańskiego drzewa nere. Na podstawie wyników stwierdzono, że proces fermentacji zmniejsza właściwości antyodżywcze oraz poprawia wartość żywieniową, w szczególności profil aminokwasów badanej mąki.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2012
• Tom: 11
• Numer: 2
• Opis fizyczny: p.151-165,fig.,ref.

Twórcy

autor

Ijarotimi O. S.

• Department of Food Science and Technology, The Federal University of Technology, Akure, Nigeria

autor

Keshinro O. O.

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