Ajala Oladapo, Adelusi Oluwasola Abayomi, Kajihausa Olatundun Esther, Onabanjo Oluseye Olusegun, Bandele Oyewole Olusola, Obadina Adewale Olusegun
Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg, Doornfontein Campus Johannesburg South Africa.
Food Sci Nutr. 2024 Dec 15;13(1):e4670. doi: 10.1002/fsn3.4670. eCollection 2025 Jan.
This study investigates the nutritional and anti-nutrient profiles of extrudates produced from seven formulations of pearl millet and Bambara groundnut flour in seven different ratios: 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, with 100% pearl millet and 100% Bambara groundnut extrudates used as controls. The extrudates were processed using a twin screw extruder and analyzed for their nutritional and anti-nutritional properties. The findings revealed a rising pattern in the content of fiber, moisture, protein, ash and fat as the substitution of Bambara groundnut increased in the extrudate. Conversely, the level of carbohydrates decreased with increased inclusion of Bambara groundnut. Our results also indicated a significant difference in the mineral composition of the pearl Millet-Bambara groundnut extrudates, except for manganese. The values for calcium, iron, magnesium, phosphorus, sodium, copper, manganese, and potassium ranged from 38.43-67.97, 3.60-5.10, 39.64-64.65, 290.84-413.15, 10.60-21.76, 0.10-0.24, ND-0.08, and 21.51-70.45 mg/100 g, respectively. Notably, the calcium, sodium, and potassium levels in the snacks rose with higher proportions of Bambara groundnut in the extrudates. Conversely, the concentrations of iron, magnesium, phosphorus, and copper in the samples decreased as the percentage of Bambara groundnut in the formulation increased. However, the mineral levels recorded did not exceed the recommended daily intake, assuring no negative health effects upon consumption. Furthermore, the anti-nutrient content, including trypsin inhibitor, phytate, and tannin, increased with the addition of Bambara groundnut flour, while the phenolic content decreased with increasing Bambara groundnut substitution. Overall, this study provides valuable insights for the development of nutritious snacks using locally available grains.
本研究调查了由珍珠粟和 Bambara 花生粉的七种配方按七种不同比例（20:80、30:70、40:60、50:50、60:40、70:30 和 80:20）生产的挤压物的营养和抗营养成分，同时将 100%珍珠粟和 100%Bambara 花生挤压物用作对照。使用双螺杆挤压机对挤压物进行加工，并分析其营养和抗营养特性。研究结果表明，随着挤压物中 Bambara 花生替代量的增加，纤维、水分、蛋白质、灰分和脂肪含量呈上升趋势。相反，随着 Bambara 花生添加量的增加，碳水化合物含量降低。我们的结果还表明，除锰外，珍珠粟 - Bambara 花生挤压物的矿物质组成存在显著差异。钙、铁、镁、磷、钠、铜、锰和钾的值分别为 38.43 - 67.97、3.60 - 5.10、39.64 - 64.65、290.84 - 413.15、10.60 - 21.76、0.10 - 0.24、未检出 - 0.08 和 21.51 - 70.45mg/100g。值得注意的是，零食中的钙、钠和钾含量随着挤压物中 Bambara 花生比例的增加而升高。相反，随着配方中 Bambara 花生百分比的增加，样品中铁、镁、磷和铜的浓度降低。然而，记录的矿物质水平未超过推荐的每日摄入量，确保食用时不会对健康产生负面影响。此外，抗营养成分，包括胰蛋白酶抑制剂、植酸盐和单宁，随着 Bambara 花生粉的添加而增加，而酚类含量随着 Bambara 花生替代量的增加而降低。总体而言，本研究为利用当地可得谷物开发营养零食提供了有价值的见解。
