Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique

Uachisso, Arminda; Silva, Marta Nunes da; Agostinho, Daniel; Pinho, Olívia; Vasconcelos, Marta W.; Carvalho, Susana M. P.

Publication

Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique

2023-06Journal article

dc.contributor.author	Uachisso, Arminda
dc.contributor.author	Silva, Marta Nunes da
dc.contributor.author	Agostinho, Daniel
dc.contributor.author	Pinho, Olívia
dc.contributor.author	Vasconcelos, Marta W.
dc.contributor.author	Carvalho, Susana M. P.
dc.date.accessioned	2023-06-30T16:58:00Z
dc.date.available	2023-06-30T16:58:00Z
dc.date.issued	2023-06
dc.description.abstract	Tubers from wild Tacca leontopetaloides plants are frequently used as a food commodity, but when consumed raw it has a bitter taste and can be toxic, thus threatening food security. This study aimed to evaluate the nutritional composition of flour from T. leontopetaloides subjected to distinct washing treatments, hoping to improve its suitability as a pivot food commodity in regions affected by poverty and food insecurity, such as Muanza (Sofala, Mozambique). To remove the bitter taste and potentially toxic compounds, flour from T. leontopetaloides was subjected to a single washing (SW) and to 13 sequential deep washing cycles (DW). Samples were analysed for several nutritional and mineral parameters, including carbohydrates, proteins, lipids, fibre, energy, phosphorous, potassium, calcium, magnesium, and sodium. Flours prepared with SW had (per 100 g): 5.25 mg proteins, 0.73 mg fats, 0.43 mg fibres, 935 mg phosphorous, 833.7 mg potassium, 120 mg calcium, 275.3 mg magnesium, and 333.6 mg sum. Deep washing significantly decreased protein (80%) and mineral contents (by at least 27%) and eliminated the presence of glycosides and quinones, but a rich nutritional profile was still preserved after this procedure. Overall, T. leontopetaloides flour has a balanced nutritional profile when adequately washed, thus serving as a promising food commodity.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.doi	10.5897/AJFS2022.2186	pt_PT
dc.identifier.issn	1996-0794
dc.identifier.uri	http://hdl.handle.net/10400.14/41504
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Food processing	pt_PT
dc.subject	Food safety	pt_PT
dc.subject	Macronutrients	pt_PT
dc.subject	Micronutrients	pt_PT
dc.subject	Nutritional composition	pt_PT
dc.subject	Mineral profiling	pt_PT
dc.subject	Washing process	pt_PT
dc.title	Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	129	pt_PT
oaire.citation.issue	6	pt_PT
oaire.citation.startPage	122	pt_PT
oaire.citation.title	African Journal of Food Science	pt_PT
oaire.citation.volume	17	pt_PT
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT