墨西哥、肯尼亚和坦桑尼亚旱地 Neltuma 属(豆科 Caesalpinioideae)物种荚果粉营养成分和抗营养成分的比较分析

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-08-30 DOI:10.1016/j.fufo.2024.100434
{"title":"墨西哥、肯尼亚和坦桑尼亚旱地 Neltuma 属(豆科 Caesalpinioideae)物种荚果粉营养成分和抗营养成分的比较分析","authors":"","doi":"10.1016/j.fufo.2024.100434","DOIUrl":null,"url":null,"abstract":"<div><p>Identifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (<em>Neltuma</em> spp.) pod flours as food staples for human nourishment and compared nutritional properties of mesquites growing natively or as introduced species in the drylands of Mexico, Kenya and Tanzania. Using gas chromatography and mass spectrometry, we analysed chemical composition, dietary fibre, antinutrients, amino acids and fatty acids of pod flours from <em>Neltuma laevigata, N. laevigata</em> <span><math><mo>×</mo></math></span> <em>N. odorata</em> and <em>N. velutina</em> (abundant native species of Northern Mexico). We also studied the introduced <em>N. juliflora</em> from Kenya, and <em>N. pallida</em> from Tanzania which have become invasive. This research demonstrates that mesquite flour contains all the essential amino acids, with the highest being valine, leucine and lysine. The most abundant non-essential amino acids are aspartate, glutamate and proline. Mesquite flours are rich in palmitic, oleic and linolenic acids. Besides this, mesquite flour is abundant in phenols and contains less gallic and phytic acids than wheat. We show that nutritionally, mesquite flours are comparable to wheat flour. These findings demonstrate that <em>Neltuma</em> pod flours are excellent candidates to reduce malnutrition and hunger for the poorest people of the world.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2000,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001400/pdfft?md5=cd830a47f880115b5438d65e35a3fb81&pid=1-s2.0-S2666833524001400-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania\",\"authors\":\"\",\"doi\":\"10.1016/j.fufo.2024.100434\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Identifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (<em>Neltuma</em> spp.) pod flours as food staples for human nourishment and compared nutritional properties of mesquites growing natively or as introduced species in the drylands of Mexico, Kenya and Tanzania. Using gas chromatography and mass spectrometry, we analysed chemical composition, dietary fibre, antinutrients, amino acids and fatty acids of pod flours from <em>Neltuma laevigata, N. laevigata</em> <span><math><mo>×</mo></math></span> <em>N. odorata</em> and <em>N. velutina</em> (abundant native species of Northern Mexico). We also studied the introduced <em>N. juliflora</em> from Kenya, and <em>N. pallida</em> from Tanzania which have become invasive. This research demonstrates that mesquite flour contains all the essential amino acids, with the highest being valine, leucine and lysine. The most abundant non-essential amino acids are aspartate, glutamate and proline. Mesquite flours are rich in palmitic, oleic and linolenic acids. Besides this, mesquite flour is abundant in phenols and contains less gallic and phytic acids than wheat. We show that nutritionally, mesquite flours are comparable to wheat flour. These findings demonstrate that <em>Neltuma</em> pod flours are excellent candidates to reduce malnutrition and hunger for the poorest people of the world.</p></div>\",\"PeriodicalId\":34474,\"journal\":{\"name\":\"Future Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.2000,\"publicationDate\":\"2024-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001400/pdfft?md5=cd830a47f880115b5438d65e35a3fb81&pid=1-s2.0-S2666833524001400-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001400\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524001400","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

要解决粮食不安全问题,解决全球饥饿和营养不良问题,当务之急是确定新型抗风险饮食。本研究评估了介壳虫(Neltuma spp.)豆荚粉作为人类主食的适宜性,并比较了墨西哥、肯尼亚和坦桑尼亚旱地原生或引进物种的介壳虫的营养特性。我们使用气相色谱法和质谱法分析了 Neltuma laevigata、N. laevigata × N. odorata 和 N. velutina(墨西哥北部丰富的原生物种)豆荚粉的化学成分、膳食纤维、抗营养素、氨基酸和脂肪酸。我们还研究了从肯尼亚引进的 N. juliflora 和从坦桑尼亚引进的 N. pallida,它们已成为入侵物种。这项研究表明,介壳虫面粉含有所有必需氨基酸,其中含量最高的是缬氨酸、亮氨酸和赖氨酸。最丰富的非必需氨基酸是天门冬氨酸、谷氨酸和脯氨酸。介壳虫面粉富含棕榈酸、油酸和亚麻酸。此外,介壳虫面粉还含有丰富的酚类物质,其没食子酸和植酸含量低于小麦。我们的研究表明,介壳虫面粉的营养价值与小麦面粉相当。这些研究结果表明,介壳虫豆荚粉是减少世界上最贫困人口营养不良和饥饿的最佳选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania

Identifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (Neltuma spp.) pod flours as food staples for human nourishment and compared nutritional properties of mesquites growing natively or as introduced species in the drylands of Mexico, Kenya and Tanzania. Using gas chromatography and mass spectrometry, we analysed chemical composition, dietary fibre, antinutrients, amino acids and fatty acids of pod flours from Neltuma laevigata, N. laevigata × N. odorata and N. velutina (abundant native species of Northern Mexico). We also studied the introduced N. juliflora from Kenya, and N. pallida from Tanzania which have become invasive. This research demonstrates that mesquite flour contains all the essential amino acids, with the highest being valine, leucine and lysine. The most abundant non-essential amino acids are aspartate, glutamate and proline. Mesquite flours are rich in palmitic, oleic and linolenic acids. Besides this, mesquite flour is abundant in phenols and contains less gallic and phytic acids than wheat. We show that nutritionally, mesquite flours are comparable to wheat flour. These findings demonstrate that Neltuma pod flours are excellent candidates to reduce malnutrition and hunger for the poorest people of the world.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊最新文献
Edible caterpillars (Gonimbrasia belina and Gynanisa maja) as emerging source of nutrients and bioactive compounds Novel strategies to control the biofilm formation by Pseudomonas aeruginosa in the food industry Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1