Total folate in West African cereal-based fermented foods : Bioaccessibility and influence of processing

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Bationo , F , Humblot , C , Songre-Ouattara , L T , Hama-Ba , F , Le Merrer , M , Chapron , M , Kariluoto , S & Hemery , Y M 2020 , ' Total folate in West African cereal-based fermented foods : Bioaccessibility and influence of processing ' , Journal of Food Composition and Analysis , vol. 85 , 103309 . https://doi.org/10.1016/j.jfca.2019.103309

Title: Total folate in West African cereal-based fermented foods : Bioaccessibility and influence of processing
Author: Bationo, Fabrice; Humblot, Christele; Songre-Ouattara, Laurencia T.; Hama-Ba, Fatoumata; Le Merrer, Manon; Chapron, Morgane; Kariluoto, Susanna; Hemery, Youna M.
Contributor organization: Department of Food and Nutrition
Food quality and safety: lipids, vitamins and other bioactive compounds
Food Sciences
Date: 2020-01
Language: eng
Number of pages: 11
Belongs to series: Journal of Food Composition and Analysis
ISSN: 0889-1575
DOI: https://doi.org/10.1016/j.jfca.2019.103309
URI: http://hdl.handle.net/10138/321359
Abstract: Cereal-based fermented foods (CBFF) are frequently consumed by young children in West-Africa. Seven CBFF types (gelatinized doughs, porridges, dumplings, and fritters, made from corn, sorghum or pearl millet) were produced according to the commonly used methods in traditional production units in Burkina Faso. Their total folate content, analyzed using a microbiological method, was between 1.8 and 31.3 mu g/100 g fresh weight. Folate degradation occurred at several steps during the cereal grain processing into CBFF, for instance during debranning (-51%), soaking (-20% to -49%) and wet-milling (-39% to -59%). Conversely, fermentation increased the folate content of some CBFF (+ 9 to + 27%). Folate bioaccessibility, assessed using a static in vitro digestion model, ranged from 23% to 81%. The bioaccessible folate content was influenced by the total folate content, the food matrix structure, and folate stability. CBFF contribution to the reference folate intake for young children was at most 23%. This work generated new information on the influence of traditional processing on the vitamin B9 content of CBFF, and the first data on folate bioaccessibility in West African CBFF.
Subject: Folate
Processing
Cereal
Digestion
Fermentation
Africa
Infant food
Complementary feeding
Food analysis
Food composition
LACTIC-ACID BACTERIA
B-VITAMINS
FOLIC-ACID
YEASTS
BIOAVAILABILITY
DEFICIENCIES
CHALLENGES
DIGESTION
YOGURT
WOMEN
416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion


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