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首页> 外文期刊>International Journal of Food Studies >The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour
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The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour

机译：加工方法对尼日利亚种植腰果粉化学成分，矿物质生物利用度和功能特性的影响

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In this study, the effect of processing methods on the nutritional quality and functional properties of cashew ( Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.
机译：在这项研究中，研究了加工方法对腰果（Anacardium occidentale Linn）仁的营养品质和功能特性的影响。在不同的时间段内将果仁浸泡，高压灭菌，烘烤或发芽;原始内核充当控件。分析样品的化学，矿物生物利用度和功能特性。对数据进行方差分析，并通过邓肯多范围检验分离均值。化学成分分析的结果显示，原始腰果仁含水分3.55±0.08％，蛋白质21.3±0.05％，脂肪45.0±0.15％，纤维2.53±0.02％，灰分1.59±0.02％，碳水化合物26.1±0.01％，521.75 Kcal / g能量，2210.09±0.02mg / kg钙，171.254±0.03mg / kg镁，60.04±0.01 mg / kg铁和36.74±0.02mg / kg锌。腰果仁中单宁，植酸和草酸的浓度分别为10.14±0.03 mg / kg，99.30±0.02mg / kg和11.03±0.03mg / kg。与未加工的谷粒相比，已处理样品的脂肪，灰分和纤维含量增加。与未加工的谷粒相比，各种处理使矿物质浓度显着增加;然而，发芽导致矿物质含量的最高增加。观察到处理样品中植酸，草酸和单宁浓度的降低趋势是处理时间的增加。因此，各种处理影响了矿物质的生物利用度。与未加工的玉米粒相比，处理过的样品在松散和堆积的堆积密度，水和油的吸收能力方面表现出显着差异。与其他加工方法相比，发芽显示出不仅可以在腰果中产生人体所需的大量养分的潜力，而且还可以提高养分的生物利用率和功能性。这种方法可以在发展中国家的社区营养和紧急喂养计划中使用，因为抗营养因素的后果可能会使营养不良和疾病的发生率恶化。

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