Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish |
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| Affiliation: | 1. Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil;2. Departamento de Nutrição, Universidade Federal de Juiz de Fora, Campus Governador Valadares, Governador Valadares, Minas Gerais, Brazil;3. EMBRAPA Milho e Sorgo, Sete Lagoas, Minas Gerais, Brazil;4. EMBRAPA Agroindústria de Alimentos, Rio de Janeiro, Brazil;2. Food Technology & Engineering Laboratory, Pilot Plant Development & Training Institute, KMUTT, Bangkok, Thailand;3. Food Security and Process Innovation Research Group, Food Engineering Department, Faculty of Engineering, KMUTT, Bangkok, Thailand;4. Office of Agricultural Economics, Ministry of Agriculture and Cooperatives, Bangkok, Thailand;1. Deaprtment of Diagnostic Radiology, Faculty of Applied Medical Science, King Abdulaziz University(KAU), Jeddah, Saudi Arabia;2. Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK;3. Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK;4. School of Life Sciences, University of Nottingham, Nottingham, UK |
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| Abstract: | Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products in Africa. However, nutritional changes may result. The effects of cooking followed by irradiation (10 kGy) on vitamins B1 and C, and the antinutritional factors, phytic acid and nitrates, in a ready-to-eat meal of sorghum porridge and spinach-based relish were investigated. Cooking reduced vitamin B1 and C contents of the spinach relish, and irradiation caused further losses. Cooking did not alter vitamin B1 content of the sorghum porridge but irradiation decreased it drastically. Cooking did not decrease phytic acid in the sorghum porridge, but irradiation caused a significant decrease. The reduction of antinutritional factors by cooking, followed by irradiation, is promising for the application of this technology to traditional African cereal and leafy vegetable foods. However, ways need to be found to minimise vitamin loss, such as blanching and cooking in minimum water and irradiation at cryogenic temperatures in an oxygen-free atmosphere. |
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