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Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305312/ https://www.ncbi.nlm.nih.gov/pubmed/34359505 http://dx.doi.org/10.3390/foods10071635 |
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author | Mandha, Juliana Shumoy, Habtu Matemu, Athanasia O. Raes, Katleen |
author_facet | Mandha, Juliana Shumoy, Habtu Matemu, Athanasia O. Raes, Katleen |
author_sort | Mandha, Juliana |
collection | PubMed |
description | Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%. |
format | Online Article Text |
id | pubmed-8305312 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83053122021-07-25 Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges Mandha, Juliana Shumoy, Habtu Matemu, Athanasia O. Raes, Katleen Foods Article Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%. MDPI 2021-07-15 /pmc/articles/PMC8305312/ /pubmed/34359505 http://dx.doi.org/10.3390/foods10071635 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mandha, Juliana Shumoy, Habtu Matemu, Athanasia O. Raes, Katleen Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges |
title | Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges |
title_full | Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges |
title_fullStr | Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges |
title_full_unstemmed | Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges |
title_short | Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges |
title_sort | valorization of mango by-products to enhance the nutritional content of maize complementary porridges |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305312/ https://www.ncbi.nlm.nih.gov/pubmed/34359505 http://dx.doi.org/10.3390/foods10071635 |
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