Avallone Sylvie, Bohuon Philippe, Hemery Youna Morgane, Trèche Serge. 2007. Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa. Journal of Food Science, 72 (2) : 153-158.
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- Anglais
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Liste HCERES des revues (en SHS) : oui
Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie
Résumé : The effects of the formulation (okra, fish, soumbala, extract ofwood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zinc content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities (< 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enabled the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract ofwood ash cooked for 25 min.
Mots-clés Agrovoc : Abelmoschus esculentus, zinc, sauce, fer
Mots-clés géographiques Agrovoc : Afrique au sud du Sahara, Sahel
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité
Auteurs et affiliations
- Avallone Sylvie, Montpellier SupAgro (FRA)
- Bohuon Philippe, CIRAD-PERSYST-UMR Qualisud (FRA)
- Hemery Youna Morgane, IRD (FRA)
- Trèche Serge, IRD (FRA)
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/547346/)
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