Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa
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.
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Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, Abelmoschus esculentus, zinc, sauce, fer, http://aims.fao.org/aos/agrovoc/c_8557, http://aims.fao.org/aos/agrovoc/c_8517, http://aims.fao.org/aos/agrovoc/c_6821, http://aims.fao.org/aos/agrovoc/c_3950, http://aims.fao.org/aos/agrovoc/c_166, http://aims.fao.org/aos/agrovoc/c_6734, |
Online Access: | http://agritrop.cirad.fr/547346/ http://agritrop.cirad.fr/547346/1/document_547346.pdf |
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dig-cirad-fr-5473462024-01-28T16:35:38Z http://agritrop.cirad.fr/547346/ http://agritrop.cirad.fr/547346/ Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa. Avallone Sylvie, Bohuon Philippe, Hemery Youna Morgane, Trèche Serge. 2007. Journal of Food Science, 72 (2) : 153-158.https://doi.org/10.1111/j.1750-3841.2007.00280.x <https://doi.org/10.1111/j.1750-3841.2007.00280.x> Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa Avallone, Sylvie Bohuon, Philippe Hemery, Youna Morgane Trèche, Serge eng 2007 Journal of Food Science Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Abelmoschus esculentus zinc sauce fer http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_8517 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_3950 Afrique au sud du Sahara Sahel http://aims.fao.org/aos/agrovoc/c_166 http://aims.fao.org/aos/agrovoc/c_6734 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/547346/1/document_547346.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1111/j.1750-3841.2007.00280.x 10.1111/j.1750-3841.2007.00280.x info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2007.00280.x info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1111/j.1750-3841.2007.00280.x |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Abelmoschus esculentus zinc sauce fer http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_8517 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_3950 http://aims.fao.org/aos/agrovoc/c_166 http://aims.fao.org/aos/agrovoc/c_6734 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Abelmoschus esculentus zinc sauce fer http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_8517 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_3950 http://aims.fao.org/aos/agrovoc/c_166 http://aims.fao.org/aos/agrovoc/c_6734 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Abelmoschus esculentus zinc sauce fer http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_8517 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_3950 http://aims.fao.org/aos/agrovoc/c_166 http://aims.fao.org/aos/agrovoc/c_6734 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Abelmoschus esculentus zinc sauce fer http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_8517 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_3950 http://aims.fao.org/aos/agrovoc/c_166 http://aims.fao.org/aos/agrovoc/c_6734 Avallone, Sylvie Bohuon, Philippe Hemery, Youna Morgane Trèche, Serge Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa |
description |
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. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Abelmoschus esculentus zinc sauce fer http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_8517 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_3950 http://aims.fao.org/aos/agrovoc/c_166 http://aims.fao.org/aos/agrovoc/c_6734 |
author |
Avallone, Sylvie Bohuon, Philippe Hemery, Youna Morgane Trèche, Serge |
author_facet |
Avallone, Sylvie Bohuon, Philippe Hemery, Youna Morgane Trèche, Serge |
author_sort |
Avallone, Sylvie |
title |
Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa |
title_short |
Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa |
title_full |
Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa |
title_fullStr |
Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa |
title_full_unstemmed |
Improvement of the in vitro digestible iron and zinc content of pkra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa |
title_sort |
improvement of the in vitro digestible iron and zinc content of pkra (hibiscus esculentus l.) sauce widely consumed in sahelian africa |
url |
http://agritrop.cirad.fr/547346/ http://agritrop.cirad.fr/547346/1/document_547346.pdf |
work_keys_str_mv |
AT avallonesylvie improvementoftheinvitrodigestibleironandzinccontentofpkrahibiscusesculentuslsaucewidelyconsumedinsahelianafrica AT bohuonphilippe improvementoftheinvitrodigestibleironandzinccontentofpkrahibiscusesculentuslsaucewidelyconsumedinsahelianafrica AT hemeryyounamorgane improvementoftheinvitrodigestibleironandzinccontentofpkrahibiscusesculentuslsaucewidelyconsumedinsahelianafrica AT trecheserge improvementoftheinvitrodigestibleironandzinccontentofpkrahibiscusesculentuslsaucewidelyconsumedinsahelianafrica |
_version_ |
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