Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges

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dc.creatorMandha, Juliana
dc.creatorShumoy, Habtu
dc.creatorMatemu, Athanasia
dc.creatorRaes, Katleen
dc.date2022-08-05T09:45:47Z
dc.date2022-08-05T09:45:47Z
dc.date2022-07-15
dc.date.accessioned2022-10-25T09:20:52Z
dc.date.available2022-10-25T09:20:52Z
dc.descriptionThis research article was published by MDPI, 2022
dc.descriptionMango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formu lated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%.Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formu lated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%.
dc.formatapplication/pdf
dc.identifierhttps://doi.org/10.3390/foods10071635
dc.identifierhttps://dspace.nm-aist.ac.tz/handle/20.500.12479/1465
dc.identifier.urihttp://hdl.handle.net/123456789/95306
dc.languageen
dc.publisherMDPI
dc.subjectMango by-products
dc.subjectValorization
dc.subjectFortification
dc.subjectIn vitro digestion
dc.subjectMaize porridge
dc.titleValorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
dc.typeArticle

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