Content of Minerals and Antinutritional Factors in Akara (Fried Cowpea Food)

Authors

  • Sabrina Feitosa Federal University of Bahia – UFBA
  • Maria das Graças A. Korn Federal University of Bahia
  • Milena S. Pinelli Federal University of Bahia
  • Talita R. S. Oliveira Federal University of Bahia – UFBA
  • Elisângela Boffo Federal University of Bahia
  • Ralf Greiner Federal Research Institute of Nutrition and Food
  • Deusdélia T. Almeida Federal University of Bahia

Keywords:

Akara, Cowpea, Deep-frying, Minerals, Antinutritional factors.

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 signiï¬cant 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.

Author Biographies

Sabrina Feitosa, Federal University of Bahia – UFBA

School of Nutrition

Maria das Graças A. Korn, Federal University of Bahia

Analytical Chemistry

Milena S. Pinelli, Federal University of Bahia

Analytical Chemistry

Talita R. S. Oliveira, Federal University of Bahia – UFBA

School of Nutrition

Elisângela Boffo, Federal University of Bahia

Organic Chemistry

Ralf Greiner, Federal Research Institute of Nutrition and Food

Food Technology and Bioprocess Engineering

Deusdélia T. Almeida, Federal University of Bahia

Nutrition

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Published

2015-07-31

Issue

Vol. 2 No. 2 (2015)

Section

Articles

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