Nutritive Contents of Cakes Enriched with Almonds Powder of Terminalia Catappa of Côte D’ivoire

Etienne, Douati; Romuald, Mahan; Ysidor, Konan; Daouda, Sidibe; Coulibaly, Adama; Marius, Biego

doi:10.9734/arja/2017/36697

Cited by 5 publications

(1 citation statement)

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“…Macro- and microelements were quantified in MF in accordance with the methodology described by Etienne et al [ 26 ], with modifications. An energy-dispersive spectrometer (EDS) (OXFORD, England, London) coupled to a scanning electron microscope (SEM) (TESCAN MIRA3, Brno, Czech Republic) was operated at high vacuum pressures.…”

Section: Methodsmentioning

confidence: 99%

Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

Martins

Medeiros

Silva

et al. 2022

Foods

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In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.

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Section: Methodsmentioning

confidence: 99%