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
Zinnia H. González-Carranza , Gabrielle Bone , Arturo Castro-Castro , M. Socorro González-Elizondo , Xochitl Soto-Luzania , Yolanda L. López-Franco , Oscar Koech , Tim Parr , Charles J. Kilawe , Sahian E. Velázquez-Quiñones , Rubén F. González -Laredo , Julio C. Ríos-Saucedo
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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。
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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.

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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
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