Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
作者： Molly Gabaza , Habtu Shumoy , Maud Muchuweti , Peter Vandamme , Katleen Raes
DOI: 10.1016/J.IFSET.2018.04.005
关键词: Fermentation 、 Sorghum 、 Pulp (paper) 、 Mopane 、 Chemistry 、 Phytic acid 、 Ascorbic acid 、 Food science 、 Bioavailability 、 Zinc
摘要: Abstract Cereals are of low iron and zinc bioavailability because high phytic acid (PA) phenolic compounds (PC). Affordable sustainable food based strategies crucial in alleviating mineral deficiencies. In the present study, we evaluated effect enriching fermented cereals commonly consumed Zimbabwe with baobab fruit pulp as a source ascorbic mopane worm “meat factor”, on content bioaccessibility. A general positive bioaccessibility was observed for enriched (BEC) while (MEC), negative generally observed. However, MEC had increased contents such that both BEC could make meaningful contribution to nutrition people developing countries. Innovation new value added cereal products using ingredients is
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