Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing |
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| Affiliation: | 1. NUTRIPASS, IRD, University of Montpellier, SupAgro, Montpellier, France;2. Department of Food Technology, IRSAT, CNRST, Ouagadougou, Burkina Faso;3. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland;1. Department of Biology, Faculty of Science and Technology, Thepsatri Rajabhat University, Lopburi, 15000, Thailand;2. Department of Biology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110, Thailand;3. Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110, Thailand;1. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China;2. Plant Genetics, Gembloux Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium;1. Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium;2. Department of Biochemistry, Faculty of Science, University of Zimbabwe, P.O. Box MP 167, Mt Pleasant, Harare, Zimbabwe;3. Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ledeganckstraat 35, 9000 Gent, Belgium;4. Department of Applied and Analytical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;1. Department of Zoology, North Orissa University, Baripada, Odisha 757003, India;2. School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, Odisha 752050, India;3. Department of Microbiology, Osmania University, Hyderabad, Andhra Pradesh 500007, India;1. Laboratory of Biotechnology and Food Microbiology, Faculty of Food Sciences and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Cote d''Ivoire;2. LUNAM Université, ONIRIS, Laboratoire de Microbiologie Alimentaire et Industrielle, rue de la Géraudière, Nantes Cedex, France;3. INRA, UMR 1014 Secalim, F-44307 Nantes, France;4. Centre de Diagnostic et de Recherche sur le Sida et les maladies Opportunistes (CeDReS), BP V3 Abidjan, Cote d''Ivoire;5. UR 1268 Biopolymers Interactions Assemblies, INRA, BP 71627, 44316 Nantes Cedex 3, France |
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| 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 μg/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. |
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| Keywords: | Folate Processing Cereal Digestion Fermentation Africa Infant food Complementary feeding Food analysis Food composition |
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