Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands.
Food Science and Technology Department, Federal University of Technology, Akure, Nigeria.
J Food Sci. 2021 Dec;86(12):5213-5225. doi: 10.1111/1750-3841.15975. Epub 2021 Nov 18.
Yellow cassava is an affordable starting material to design a healthy food, having high β-carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) amaranth dry leaf powder and analyzed to evaluate the impact of cultivar difference, processing, and addition of amaranth leaf powder on the physicochemical, functional, pasting, antioxidant, and cooking properties of the white and yellow cassava pasta samples. Significant differences were observed among the cassava pasta samples. Leaf powder addition significantly enhanced the dietary fiber (7.6-9.1 g/100 g) and protein (1.41-4.69 g/100 g) contents of formulated cassava pasta. Yellow cassava-amaranth pasta had higher β-carotene (2.07 µg/g), iron (59 mg/kg), and zinc (9 mg/kg) contents than the white cassava-amaranth pasta. The addition of amaranth leaf powder also enhanced the antioxidant capacities of pasta products. Cooking time and gruel solid loss were reduced upon the addition of amaranth leaf powder, which is beneficial to the consumers. Data showed the potential of amaranth-fortified yellow cassava pasta in contributing to a healthy diet in low- and middle-income countries by combining a biofortified crop with leafy vegetables via food-to-food fortification. Practical Application: This work demonstrates the feasibility of a cassava-based pasta fortified with amaranth vegetables as an affordable and nutritious food to benefit micronutrient deficient consumers in countries with high cassava consumption but low vegetable intake. The inclusion of amaranth leaf powder enhanced the developed pasta's nutritional and technological properties, thus presenting a healthy food choice with the potentials for scaling up commercially.
黄肉木薯是一种价格实惠的起始原料，可设计成具有高β-胡萝卜素含量的健康食品。白色和黄色木薯功能面条中添加了 50g/kg（w/w）的苋菜干叶粉，并对其进行了分析，以评估品种差异、加工以及添加苋菜叶粉对白色和黄色木薯面条样品的理化、功能、糊化、抗氧化和烹饪特性的影响。木薯面条样品之间存在显著差异。叶粉的添加显著提高了配方木薯面条的膳食纤维（7.6-9.1g/100g）和蛋白质（1.41-4.69g/100g）含量。黄肉木薯-苋菜面条比白肉木薯-苋菜面条具有更高的β-胡萝卜素（2.07μg/g）、铁（59mg/kg）和锌（9mg/kg）含量。添加苋菜叶粉还增强了面条产品的抗氧化能力。添加苋菜叶粉后，烹饪时间和粥状固体损失减少，这对消费者有益。数据表明，通过将生物强化作物与叶菜类蔬菜进行食品强化，将苋菜强化的黄色木薯面条添加到饮食中具有潜在的益处，可有助于低收入和中等收入国家的健康饮食。
本工作展示了以木薯为基础的面条强化苋菜蔬菜的可行性，作为一种价格实惠且营养丰富的食物，可使高木薯消费但蔬菜摄入量低的国家中微量营养素缺乏的消费者受益。添加苋菜叶粉增强了开发面条的营养和技术特性，因此提供了一种具有商业扩大潜力的健康食品选择。
