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Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

Food and Nutrition Sciences 2015年第1期6卷 38-48页

作者： Endale Amare Claire Mouquet-Rivier Adrien Servent Gilles Morel Abdulaziz Adish gulelat desse haki Wolaita Sodo University Wolaita Sodo Ethiopia Center for Food Science and Nutrition Addis Ababa University Addis Ababa Ethiopia IRD UMR 204 “Prévention des Malnutritions et des Pathologies Associées” (Nutripass) IRD/Montpellier 2/Montpellier 1 Montpellier France CIRAD Département Persyst UMR Qualisud Montpellier France Micronutrient Initiative Addis Ababa Ethiopia

The effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in Ethiopia was evaluated. Total lysine content of the grains was higher than that of commonly available cereals but close to that of legumes. Methionine and cysteine contents in the grains were also higher than that found in cereal and legume proteins. Percentage of total indispensable amino acids, excluding tryptophan, was 43% - 49%, which was higher than WHO reference pattern (31%). Popping resulted in 36% and 37% reduction in total lysine and cysteine contents, respectively, whereas fermentation reduced cysteine, lysine and methionine contents by 16%, 20% and 20%, respectively. From the free amino acids, histidine was the major indispensable amino acid but threonine was not detected. During popping, all free amino acids, except threonine, were reduced. On the other hand, fermentation significantly increased (p < 0.01) most amino acids except arginine, which was significantly decreased (p < 0.01), and tyrosine and glutamic acid, for which no change was observed. Popping decreased in vitro protein digestibility (IVPD) by 8.3% - 17.1% while fermentation increased IVPD by 4.8% - 7.5%. Substitution of amaranth for wheat and/or maize during complementary food formulation could contribute much to the daily requirements of indispensable amino acids of young children.

关键词： Amaranth Grain Indispensable Amino Acids Popping Fermentation Protein Digestibility Complementary Food

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Corchorus olitorius: A Promising Medicinal Plant in Southern Africa and Effects of Growing Conditions on Its Bioactive Compounds—A Review

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Journal of Biosciences and Medicines 2024年第6期12卷 255-274页

作者： Senewa Bobby Pholoma gulelat haki Goitseone Malambane Seoleseng Tshwenyane Joseph Adjetey Crop and Soil Sciences Department Botswana University of Agriculture and Natural Resources Gaborone Botswana Food Science and Technology Department Botswana University of Agriculture and Natural Resources Gaborone Botswana

Corchorus olitorius (Jew’s mallow), is one of the African indigenous leafy vegetables increasingly getting attention as a possible contributor of both micronutrients and bioactive compounds including proteins, lipids, fiber and vitamin C to human nutrition. Leaves of Corchorus olitorius have been found to have high level of phytochemicals: flavonoids, polyphenols, tannins, and saponins that possess strong radical scavenging activity and antioxidant power. In the arid and semi-arid areas of the world, drought is the main limiting factor affecting plant productivity and influences almost all aspects of plant biology. Water stress deficit is known to cause oxidative stress condition that has generally been reported to elevate phenolic antioxidants in various crops including Jew’s mallow. On the other hand, fertilization is crucial for crop management and high yield, it also affects nutritional value of the food plants. Nitrogen (N) fertilization affects health and nutritional value, including mineral content, fatty acid profile, anti-oxidative capacity and polyphenol levels and composition. The possible effects of fertilization should be considered when deciding on fertilization regime, to optimize both plant physiology, productivity and food-related effects. Nitrogen is an important element for Jew’s mallow production since it responds well to it. However, appropriate amounts of nutrients need to be provided to crops at the right time to favor both crop growth, yield and quality. Different reports confirmed that addition or increase of N, negatively affects the total phenolics and total flavonoids, and reduces accumulation of defense-related secondary metabolites resulting in lower oxidative capacity. Increased secondary metabolite production during water deficit and low nitrogen in the soil has been reported as a stress mechanism by most plants. However, further research is required to explore the biochemical response of Jew’s mallow to water deficit and nitrogen fer

关键词： Jew’s Mallow Nitrogen Antioxidants Drought Minerals

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Effect of Socio-Demographic Factors on Zinc Status of Infants and Preschool Children in East Gojjam, Amhara Region of Ethiopia

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Journal of Food Science and Engineering 2015年第1期5卷 22-36页

作者： Adamu Belay Grace Marquis gulelat desse Food Science and Nutrition Research Ethiopian Public Health Institute Addis Ababa Ethiopia School of Dietetics and Human Nutrition McGill University Montreal Canada Department of Food Science and Technology Botswana College of Agriculture Gaborone Botswana

Zinc deficiency is a public health concern and is the most prevalent micronutrient deficiencies in developing countries. The main objective of this study was to assess the prevalence and risk factors of zinc deficiency among infants and preschool children. Based on a community, the cross-sectional study was conducted in East Gojjam between October 2011 and April 2012. Two hundred and forty infants and preschool children were randomly selected in the study. Data on potential determinants of zinc deficiency were collected using a structured questionnaire. Serum zinc concentration was measured using atomic absorption spectrometer. Statistical analysis was done using ANOVA, independent sample student＇s t-test and linear regression model. The mean serum zinc concentration of infants and preschool children was 62.98 （±13.03） μg/dL in 95% confidence interval （CI） between 61.32 and 64.63 （i.e., 95% CI： 61.32, 64.63）. About 57,1% of the subjects were zinc deficient. The main determinants of low serum zinc status of infants and preschool children were age and number of family members living on the same land. Zinc status of older children was 3.67 μg/dL （95% CI： -5.58, -1.77） lower than children who were aged 6-10 months. Serum zinc status of infants and preschool children is decreased by 0.83 p.g/dL （95% CI： -1.36, -0.30） with each additional family member. Food insecurity, dietary diversity, sex, child health, anthropometric indices, maternal education and wealth index were not associated with serum zinc status. Zinc deficiency among infants and preschool children is highly prevalent. Such potential deficiencies require urgent attention, including complementary food preparation education, traditional phytate reduction method and family planning implementation recommended in the study area.

关键词： Serum zinc concentration zinc deficiency infant and preschool children.

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