Document Detail


Improvement of the in vitro digestible iron and zinc content of okra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa.
MedLine Citation:
PMID:  17995857     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of the formulation (okra, fish, soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zinc content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities (< 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enabled the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract of wood ash cooked for 25 min.
Authors:
Sylvie Avallone; Philippe Bohuon; Youna Hemery; Serge Treche
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  72     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2007 Mar 
Date Detail:
Created Date:  2007-11-12     Completed Date:  2007-12-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S153-8     Citation Subset:  IM    
Affiliation:
ENSIA-SIARC, 1101 Ave. Agropolis, CS 24501, 34093 Montpellier Cedex 5, France. avallone@mpl.ird.fr
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MeSH Terms
Descriptor/Qualifier:
Biological Availability
Cookery / methods*
Digestion
Food Handling / methods
Hibiscus / chemistry*
Humans
Iron / analysis*
Iron, Dietary / analysis
Nutritive Value
Temperature
Time Factors
Zinc / analysis*
Chemical
Reg. No./Substance:
0/Iron, Dietary; 7439-89-6/Iron; 7440-66-6/Zinc

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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