2 documents found, page 1 of 1
Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced...
Chemane, SSI; Ribeiro, M; Pinto, E; Pinho, SCM; Martins, ZS; Agostinho Almeida; Ferreira, IMPLVO; Khan, M; Pinho, Olívia; Susana Casal; Viegas, OlgaThe indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and F...
Chemical Characterization of the Oil Separated by Mechanical Pressing from Stry...
Chemane, SSI; Susana Casal; Cruz, R; Pinho, T; Khan, M; Pinho, Olívia; Viegas, Olga<jats:p>In Mozambique, rural communities produce flours from the dried pulp of Strychnos madagascariensis fruits. Owing to its high lipid content, the oil from this flour is frequently separated by pressing to be used as seasoning and medicine. Aiming to characterize this oil, flour samples (n = 24), dried at two different temperatures (55 °C and 65 °C), were collected from four local communities, together with...