A dual food-to-food fortification with moringa (moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge

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AuteurAFFONFERE, MARIUS
AuteurMADODE, YANN EMERIC E
AuteurCHADARE, FLORA JOSIANE
AuteurAZOKPOTA, PAULIN
AuteurHOUNHOUIGAN, DJIDJOHO JOSEPH
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2022
ResumeMalnutrition is one of the most serious problems throughout the world and children are especially vulnerable. This research aimed at designing a fermented sorghum por- ridge food-fortified with moringa leaf powder and baobab fruit pulp and assessing min- eral bio-accessibility. The food fortification rate was defined according to local population practices and literature. In-Vitro Solubility of minerals was assessed to simulate gastro- intestinal digestion. Acceptability test of the fortified fermented sorghum porridge was as- sessed both with children (using the facial expression) and their mothers (using sensory attributes). Results (expressed in dry weight) indicate that food fortification increases sig- nificantly (p<0.05) fermented sorghum porridge calcium content from 43.6±1.9 mg/100 g to 3454.5±86.4 mg/100 g, iron content from 7.3±0.2 mg/100 g to 88.4±1.2 mg/100 g, zinc content from 88.2±3.8 mg/100 g to 202.4±3.1 mg/100 g. Soluble minerals of the porridge after fortification increase significantly (p<0.05) from 10.5±0.0 mg/100 g to 162.2±4.6 mg/100 g for calcium, from 0.3±0.0 mg/100 g to 1.8±0.1 mg/100 g for iron, from 0.4±0.1 mg/100 g to 4.2±0.2 mg/100 g for zinc. The fermented sorghum porridge dual food-fortified with moringa leaf powder and baobab fruit pulp (fortification rate, 17.0%, dry weight) was the most preferred by mothers while their under-five-years old children found no significant difference between those at food fortification rate 17.0% dry weight and at 29.0% dry weight. Food fortification using moringa leaf powder and baobab fruit pulp could be a good alternative for micronutrient deficiency alleviation.
DOI10.1016/j.sciaf.2022.e01264
Autre identifiantBECDB-12206
URIhttps://dspace.uac.bj/handle/123456789/10568
Languefr
Fait partie deScientific African
SujetUndernutrition Fermentation Acceptability
SujetIn vitro solubility
TitreA dual food-to-food fortification with moringa (moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge
TypeArticle

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