| International Journal of Food Processing Technology (Volume 2 Issue 2) |
| Content of minerals and antinutritional factors in akara (fried cowpea food) |
 |
Pages 42- 50
Sabrina Feitosa, Maria das GraÁas A. Korn, Milena S. Pinelli, Talita R. S. Oliveira, Elis‚ngela Boffo, Ralf Greiner and DeusdÈlia T. Almeida
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.06
Published: 30 July 2015 |
| Abstract |
| The aim of the study was the quantifaction of minerals and antinutritional factors in akara (AK) and its crude mass (CM). Deep-frying was performed on 5 consecutive days. Potassium and phosphorus were the most abundant elements naturally present (545-719 mg 100 g-1 and 210-375 mg 100 g-1, respectively), while sodium exhibited the highest contents (699-1,869 mg 100 g-1) because of salt addition to CM. The content of antinutritional factors in AK and CM were determined to be: 11.27 ± 0.17 and 9.9 ± 0.14 µmol g-1 (InsP5); 2.92 ± 0.03 and 3.75 ± 0.11 µmol g-1 (InsP6); 1.73 ± 0.16 and 1.68 ± 0.02 mg eq. CE g-1 (tannins); 6.35 ± 0.03 and 6.27 ± 0.03 mg g-1 (polyphenols); 0.50 ± 0.00 and 0.0 HU kg-1 (hemagglutinins). Deep frying led to a significant reduction (p ≤ 0.05) in the content of most of the minerals and antinutritional factors analyzed. Nonetheless, AK was shown to be a good source of K, P, Mg, Mn, Mo, Cr, Cu, Fe and Zn. However, bioavailability of the Fe and Zn was low. |
| Keywords |
| Akara, Cowpea, Deep-frying, Minerals, Antinutritional factors. |
 |