%0 Journal Article
%T Application of Extrusion Cooking to Enhancing Mineral Bioaccessibility in Millet Flour Enriched with Natural Fortificants for Vulnerable Populations
%A Maty Diop
%A Cheikh Ndiaye
%A John Lubaale
%A Abdoulaye S&#233
%A ne
%A Mohamed Lamine Gaye
%A Djibril Traor&#233
%J Food and Nutrition Sciences
%P 1357-1380
%@ 2157-9458
%D 2024
%I Scientific Research Publishing
%R 10.4236/fns.2024.1512086
%X <b>Background</b>: Minerals bioaccessibility of food products could be increased by enhancing the apparent absorption of most minerals with the reduction of anti-nutritional factors (phytates) through extrusion cooking. The aim of the study was to increase the mineral bioaccessibility in co-extruded millet flours enriched with Moringa and Baobab for vulnerable populations. <b>Methods:</b> Three extruded instant formulas were developed using pearl millet, Moringa and Baobab powders: FA (90% Millet + 10% Baobab); FB (90% Millet + 10% Moringa); FC (80% Millet + 10% Baobab + 10% Moringa). Non-extruded formulations of FA, FB and FC were used as controls. Then treatments and controls were analyzed to determine their percent mineral bioaccessibility using the <i>in vitro</i> equilibrium dialysability method (Miller <i>et al</i><i>.,</i> 1981) and their total amounts bioaccessible according to the Burgos <i>et al</i>., 2018 method. Phytates in all samples were also determined using the Method of Fruhbeck <i>et al</i><i>.,</i> 1995. <b>Results:</b> Extrusion cooking significantly improved iron bioaccessible percentages in co-extruded flours respectively in FB and FC (p &lt; 0.05). Whereas, in FA, a reduction was noticed (p &lt; 0.05). Extrusion cooking significantly improved magnesium and phosphorus bioaccessible percentages in co-extruded flours respectively in FA and FB and significantly reduced their percentages in FC (p &lt; 0.05). A comparison of non-extruded to extruded samples showed an improvement in amounts of bioaccessible iron, magnesium and phosphorus in all extruded flours (p &lt; 0.05)<b>. </b>Extrusion significantly reduced the percentages and amounts of bioaccessible zinc and calcium in all extruded flours compared to their controls (p &lt; 0.05). Importantly, phytate levels in co-extruded products were reduced by 29.4%, 11.5%, and 9% respectively in FB, FA and FC. <b>Conclusion:</b> Extrusion cooking reduced the chelation effect of phytates by thermal degradation, which led to a modification in the bioavailability of minerals. Food-to-food fortification and extrusion cooking displayed a positive effect on the bioaccessibility of iron, magnesium and phosphorus. For calcium and zinc, extrusion has no positive effect on their bioaccessibilities. However, with daily consumption, co-extruded fortified flours could be used as a way to fight against malnutrition in vulnerable populations.
%K Iron
%K Zn
%K Mg
%K P
%K Calcium
%K Extrusion
%K Bioaccessibility
%K Dialysability
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=138513