Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products in Africa.
However, nutritional changes may result.
The effects of cooking followed by irradiation (10 kGy) on vitamins B1 and C, and the antinutritional factors, phytic acid and nitrates, in a ready-to-eat meal of sorghum porridge and spinach-based relish were investigated.
Cooking reduced vitamin B1 and C contents of the spinach relish, and irradiation caused further losses.
Cooking did not alter vitamin B1 content of the sorghum porridge but irradiation decreased it drastically.
Cooking did not decrease phytic acid in the sorghum porridge, but irradiation caused a significant decrease.
The reduction of antinutritional factors by cooking, followed by irradiation, is promising for the application of this technology to traditional African cereal and leafy vegetable foods.
However, ways need to be found to minimise vitamin loss, such as blanching and cooking in minimum water and irradiation at cryogenic temperatures in an oxygen-free atmosphere.
Mots-clés Pascal : Acide ascorbique, Thiamine, Amélioration, Nitrate, Cuisson, Irradiation gamma, Sorgho, Porridge, Epinard, Sauce, Plat cuisiné, Afrique, Technologie alimentaire, Produit céréalier, Facteur antinutritionnel, Condiment, Phytique acide, Conservation aliment, Durée conservation, Dégradation radiochimique, Aliment traditionnel, Produit irradié
Mots-clés Pascal anglais : Ascorbic acid, Thiamine, Improvement, Nitrates, Cooking, Gamma irradiation, Sorghum (food), Porridge, Spinach, Sauce, Ready to eat meal, Africa, Food technology, Cereal product, Antinutrient factor, Seasonings, Phytic acid, Food preservation, Shelf life, Radiochemical degradation, Traditional food stuff, Irradiated product
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0454292
Code Inist : 002B30A02A. Création : 22/03/2000.