Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba
المؤلفون المشاركون
Chawafambira, Armistice
Sedibe, Moosa Mahmood
Mpofu, Augustine
Achilonu, Matthew
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-12-24
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
Uapaca kirkiana is an underutilised indigenous fruit tree (IFT) found in the miombo ecological zone in sub-Saharan Africa.
Furthermore, sub-Saharan Africa is home to many nutritionally insecure people who suffer from micronutrient deficiency.
The incorporation of probiotic strains in jams as a possible way of enhancing mineral accessibility, food quality, and health is limited in Africa.
This study monitored the probiotic potential, bioaccessible iron and zinc, and organoleptic properties of U.
kirkiana fruit jam fermented with L.
rhamnosus yoba.
U.
kirkiana fruits were collected from semiarid rural areas of Zimbabwe.
The L.
rhamnosus yoba strain was obtained from the Yoba for Life Foundation, Netherlands.
Mineral and biochemical properties of the probiotic jam were analysed using AOAC standard methods.
The U.
kirkiana fruit tree was ranked first as a food resource by most rural populations in Zimbabwe.
The probiotic jam formulation had 55% (wt/vol) U.
kirkiana fruit pulp, 43% (wt/vol) sugar, 1.25% (wt/vol) pectin, 0.5% (wt/vol) citric acid, and 0.25% (wt/vol) L.
rhamnosus yoba strain.
The probiotic jam had 6.2±0.2 log CFU/mL viable L.
rhamnosus yoba cells.
Iron and zinc content (mg/100 g w.b.) was 4.13±0.22 and 0.68±0.02 with pH 3.45±0.11, respectively.
Nutrient content was g/100 g w.b., carbohydrate 66±4.1, fat 0.1±0.01, crude protein 0.2±0.01, ash 0.7±0.02, and crude fiber 0.3±0.01.
Bioaccessible iron and zinc were 6.55±0.36% and 16.1±0.50% and increased by 4% and 2% in the probiotic jam, respectively.
Mineral bioaccessibility and nutrient content were significantly different (p<0.05) in jam with 0.25% L.
rhamnosus yoba.
Jam acceptance rating was 83%.
The probiotic jam can be used as a sustainable food containing probiotic with potential nutritional and health benefits.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Chawafambira, Armistice& Sedibe, Moosa Mahmood& Mpofu, Augustine& Achilonu, Matthew. 2020. Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171076
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Chawafambira, Armistice…[et al.]. Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba. International Journal of Food Science No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1171076
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Chawafambira, Armistice& Sedibe, Moosa Mahmood& Mpofu, Augustine& Achilonu, Matthew. Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171076
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1171076
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر