title: Acceptability and solubility of iron and zinc contents of modifiedMoringa oleiferasauces consumed in the Far-north region of Cameroon.
abstract: Consumption ofMoringa oleiferaleaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.
authors.affiliation: Laboratory of Biophysics, Food Biochemistry and Nutrition Department of Food Science and Nutrition The University of Ngaoundere National School of Agro-industrial Sciences PO BOX 455 Ngaoundere Cameroon; Department of Biological Sciences The University of Maroua Faculty of Science PO BOX 814 Maroua Cameroon.
authors.forename: Saliou
authors.initials: S
authors.lastname: Mawouma
authors.affiliation: Department of Agriculture Livestock and By-Products The University of Maroua The Higher Institute of The Sahel PO BOX 46 Maroua Cameroon.
authors.forename: Roger
authors.initials: R
authors.lastname: Ponka
authors.affiliation: Laboratory of Biophysics, Food Biochemistry and Nutrition Department of Food Science and Nutrition The University of Ngaoundere National School of Agro-industrial Sciences PO BOX 455 Ngaoundere Cameroon.
authors.forename: Carl Moses
authors.initials: CM
authors.lastname: Mbofung
keywords: Acceptability; Moringa oleifera; acidulants; iron; solubility; zinc