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Nutritional characterization of Strychnos madagascariensis fruit flour produced by Mozambican communities and evaluation of Its contribution to nutrient adequacy

2022-02-21Journal article Open access
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dc.contributor.authorChemane, Sandra S. I.
dc.contributor.authorRibeiro, Mafalda
dc.contributor.authorPinto, Edgar
dc.contributor.authorPinho, Susana C. M.
dc.contributor.authorMartins, Zita Sá
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.contributor.authorKhan, Maida
dc.contributor.authorPinho, Olívia
dc.contributor.authorCasal, Susana
dc.contributor.authorViegas, Olga
dc.date.accessioned2022-06-22T15:56:39Z
dc.date.available2022-06-22T15:56:39Z
dc.date.issued2022-02-21
dc.description.abstractThe indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that nfuma stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of nfuma protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, nfuma provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of nfuma, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationChemane, S. S. I., Ribeiro, M., Pinto, E., Pinho, S. C. M., Martins, Z. S., Almeida, A., Ferreira, I. M. P. L. V. O., Khan, M., Pinho, O., Casal, S., & Viegas, O. (2022). Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy. Foods, 11(4), 616. https://www.mdpi.com/2304-8158/11/4/616pt_PT
dc.identifier.doi10.3390/foods11040616pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.22/20644
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/11/4/616pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMonkey orangept_PT
dc.subjectFruit flourpt_PT
dc.subjectMacronutrientspt_PT
dc.subjectMicronutrientspt_PT
dc.subjectIndigenous fruitspt_PT
dc.subjectEstimated daily intakept_PT
dc.titleNutritional characterization of Strychnos madagascariensis fruit flour produced by Mozambican communities and evaluation of Its contribution to nutrient adequacypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage17pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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