The effects of processing technologies, fortification with local resources, microbial pathogens and anti-nutrients hindered quality of complementary flours and became harmful for consumption and health. The objectives of this study were aimed to evaluate the sanitary qualities of complementary flours fortified with varieties Moringa oleifera Local (MoL) and Moringa oleifera Periyakulam1 (MoPKM1) and to establish the relationships between the fortification, the thermal treatments and shadow drying, the varieties of Moringa oleifera and the flours quality. The methodology was based on the analyses of microbiological pathogens, anti-nutrients and of ANOVA. The results had shown that fortification with MoL and MoPKM1 had antimicrobial and antifungal effects. The fortified flours FCMPSO, FCMLSO, FCMPCV, FCMLCV, FCMPPV, and FCMLPV were exempt of Escherichia coli, Staphylococcus aureus and Salmonella (0 CFU/g). Also, the total Yeasts and Molds value of 10.63×104 CFU/g for FCT (no fortified) decreased to < 20 CFU/g for FCMPSO and FCMLPV fortified. Moreover, the values of phytates and oxalates were decreased by cooking, precooking, shadow drying and fortification with MoPKM1 and MoL. The variety MoL had higher content of phytates and oxalates while MoPKM1 had higher content of total polyphenols. The fortification with MoPKM1 had decreased the oxalate values from 21.2 µg/100 g for FCT to 11.6; 12.3; 13.1 and 14.7 µg/100 g for FCMPPE, FCMPCV, FCMPSO and FCMPCE respectively. The fortification with MoPKM1 had increased the values of total polyphenols from 89 to 131 µg/100 g respectively for FCT and FCMLCV. Whereas, the total polyphenol values of 131; 129 and 126 µg/100 g for FCMLCV, FCMLPV, FCMLCE fortified with MoL were higher than 91; 98; 100; 112 µg/100 g for FCMPSO, FCMPPE, FCMPCV, FCMPPV fortified with MoPKM1 (p < 0,05) respectively. Steam cooking and precooking preserved polyphenols better than shadow drying and water cooking. The microbiological pathogens and anti-nutritional properties for MoPKM1, MoL and fortified flours FCMPPV, FCMLPV, FCMPSO, and FCMLSO were conformed to sanitary safety standards and safe for human consumption. The varieties MoPKM1 could be used as vectors for quality fortification of complementary flours. Results valorization could enhance food and nutrition security, competitiveness of complementary flours, prevention and fight against anemia, malnutrition and poverty in developing countries.
| Published in | International Journal of Nutrition and Food Sciences (Volume 12, Issue 5) |
| DOI | 10.11648/j.ijnfs.20231205.13 |
| Page(s) | 127-137 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Moringa oleifera Varieties, Thermal Treatments, Shadow Drying, Malnutrition, Complementary Fortified Flours, Sanitary Profiles, Niger
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APA Style
Magagi Saidou, Oumarou Diadié Halima, Mani Mamman, Balla Abdourahamane, Adam Toudou. (2023). Production and Sanitary Profiles Evaluation of Complementary Fortified Flours with Moringa oleifera Lam Varieties Cooked, Precooked and Dried in Niger Republic. International Journal of Nutrition and Food Sciences, 12(5), 127-137. https://doi.org/10.11648/j.ijnfs.20231205.13
ACS Style
Magagi Saidou; Oumarou Diadié Halima; Mani Mamman; Balla Abdourahamane; Adam Toudou. Production and Sanitary Profiles Evaluation of Complementary Fortified Flours with Moringa oleifera Lam Varieties Cooked, Precooked and Dried in Niger Republic. Int. J. Nutr. Food Sci. 2023, 12(5), 127-137. doi: 10.11648/j.ijnfs.20231205.13
AMA Style
Magagi Saidou, Oumarou Diadié Halima, Mani Mamman, Balla Abdourahamane, Adam Toudou. Production and Sanitary Profiles Evaluation of Complementary Fortified Flours with Moringa oleifera Lam Varieties Cooked, Precooked and Dried in Niger Republic. Int J Nutr Food Sci. 2023;12(5):127-137. doi: 10.11648/j.ijnfs.20231205.13
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author = {Magagi Saidou and Oumarou Diadié Halima and Mani Mamman and Balla Abdourahamane and Adam Toudou},
title = {Production and Sanitary Profiles Evaluation of Complementary Fortified Flours with Moringa oleifera Lam Varieties Cooked, Precooked and Dried in Niger Republic},
journal = {International Journal of Nutrition and Food Sciences},
volume = {12},
number = {5},
pages = {127-137},
doi = {10.11648/j.ijnfs.20231205.13},
url = {https://doi.org/10.11648/j.ijnfs.20231205.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231205.13},
abstract = {The effects of processing technologies, fortification with local resources, microbial pathogens and anti-nutrients hindered quality of complementary flours and became harmful for consumption and health. The objectives of this study were aimed to evaluate the sanitary qualities of complementary flours fortified with varieties Moringa oleifera Local (MoL) and Moringa oleifera Periyakulam1 (MoPKM1) and to establish the relationships between the fortification, the thermal treatments and shadow drying, the varieties of Moringa oleifera and the flours quality. The methodology was based on the analyses of microbiological pathogens, anti-nutrients and of ANOVA. The results had shown that fortification with MoL and MoPKM1 had antimicrobial and antifungal effects. The fortified flours FCMPSO, FCMLSO, FCMPCV, FCMLCV, FCMPPV, and FCMLPV were exempt of Escherichia coli, Staphylococcus aureus and Salmonella (0 CFU/g). Also, the total Yeasts and Molds value of 10.63×104 CFU/g for FCT (no fortified) decreased to MoPKM1 and MoL. The variety MoL had higher content of phytates and oxalates while MoPKM1 had higher content of total polyphenols. The fortification with MoPKM1 had decreased the oxalate values from 21.2 µg/100 g for FCT to 11.6; 12.3; 13.1 and 14.7 µg/100 g for FCMPPE, FCMPCV, FCMPSO and FCMPCE respectively. The fortification with MoPKM1 had increased the values of total polyphenols from 89 to 131 µg/100 g respectively for FCT and FCMLCV. Whereas, the total polyphenol values of 131; 129 and 126 µg/100 g for FCMLCV, FCMLPV, FCMLCE fortified with MoL were higher than 91; 98; 100; 112 µg/100 g for FCMPSO, FCMPPE, FCMPCV, FCMPPV fortified with MoPKM1 (p respectively. Steam cooking and precooking preserved polyphenols better than shadow drying and water cooking. The microbiological pathogens and anti-nutritional properties for MoPKM1, MoL and fortified flours FCMPPV, FCMLPV, FCMPSO, and FCMLSO were conformed to sanitary safety standards and safe for human consumption. The varieties MoPKM1 could be used as vectors for quality fortification of complementary flours. Results valorization could enhance food and nutrition security, competitiveness of complementary flours, prevention and fight against anemia, malnutrition and poverty in developing countries.
},
year = {2023}
}
TY - JOUR T1 - Production and Sanitary Profiles Evaluation of Complementary Fortified Flours with Moringa oleifera Lam Varieties Cooked, Precooked and Dried in Niger Republic AU - Magagi Saidou AU - Oumarou Diadié Halima AU - Mani Mamman AU - Balla Abdourahamane AU - Adam Toudou Y1 - 2023/10/28 PY - 2023 N1 - https://doi.org/10.11648/j.ijnfs.20231205.13 DO - 10.11648/j.ijnfs.20231205.13 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 127 EP - 137 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20231205.13 AB - The effects of processing technologies, fortification with local resources, microbial pathogens and anti-nutrients hindered quality of complementary flours and became harmful for consumption and health. The objectives of this study were aimed to evaluate the sanitary qualities of complementary flours fortified with varieties Moringa oleifera Local (MoL) and Moringa oleifera Periyakulam1 (MoPKM1) and to establish the relationships between the fortification, the thermal treatments and shadow drying, the varieties of Moringa oleifera and the flours quality. The methodology was based on the analyses of microbiological pathogens, anti-nutrients and of ANOVA. The results had shown that fortification with MoL and MoPKM1 had antimicrobial and antifungal effects. The fortified flours FCMPSO, FCMLSO, FCMPCV, FCMLCV, FCMPPV, and FCMLPV were exempt of Escherichia coli, Staphylococcus aureus and Salmonella (0 CFU/g). Also, the total Yeasts and Molds value of 10.63×104 CFU/g for FCT (no fortified) decreased to MoPKM1 and MoL. The variety MoL had higher content of phytates and oxalates while MoPKM1 had higher content of total polyphenols. The fortification with MoPKM1 had decreased the oxalate values from 21.2 µg/100 g for FCT to 11.6; 12.3; 13.1 and 14.7 µg/100 g for FCMPPE, FCMPCV, FCMPSO and FCMPCE respectively. The fortification with MoPKM1 had increased the values of total polyphenols from 89 to 131 µg/100 g respectively for FCT and FCMLCV. Whereas, the total polyphenol values of 131; 129 and 126 µg/100 g for FCMLCV, FCMLPV, FCMLCE fortified with MoL were higher than 91; 98; 100; 112 µg/100 g for FCMPSO, FCMPPE, FCMPCV, FCMPPV fortified with MoPKM1 (p respectively. Steam cooking and precooking preserved polyphenols better than shadow drying and water cooking. The microbiological pathogens and anti-nutritional properties for MoPKM1, MoL and fortified flours FCMPPV, FCMLPV, FCMPSO, and FCMLSO were conformed to sanitary safety standards and safe for human consumption. The varieties MoPKM1 could be used as vectors for quality fortification of complementary flours. Results valorization could enhance food and nutrition security, competitiveness of complementary flours, prevention and fight against anemia, malnutrition and poverty in developing countries. VL - 12 IS - 5 ER -
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