Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta)
Industrial seasoning broths, containing around 50 % salt (NaCl) and monosodium glutamate, tend to mask saltiness and promote excessive sodium intake. Their frequent use is linked to high blood pressure, type 2 diabetes, and metabolic disorders. This study aimed to develop a healthier alternative usi...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004287 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850100278823485440 |
|---|---|
| author | Ouattara Ahmed FARMAN N’zebo Désiré KOUAMÉ Mah Laure Marie Régina KADJO Anin Louise ANIN-ATCHIBRI Thomas DADIÉ |
| author_facet | Ouattara Ahmed FARMAN N’zebo Désiré KOUAMÉ Mah Laure Marie Régina KADJO Anin Louise ANIN-ATCHIBRI Thomas DADIÉ |
| author_sort | Ouattara Ahmed FARMAN |
| collection | DOAJ |
| description | Industrial seasoning broths, containing around 50 % salt (NaCl) and monosodium glutamate, tend to mask saltiness and promote excessive sodium intake. Their frequent use is linked to high blood pressure, type 2 diabetes, and metabolic disorders. This study aimed to develop a healthier alternative using local natural ingredients with antihypertensive properties. Three seasoning broths were formulated using Psathyrella tuberculata (an edible wild mushroom used as a flavour enhancer), onion, garlic, parsley, and cassava starch, based on a matrix algorithm in Excel. Their nutritional composition was assessed in vitro using standard methods. The in vitro levels of bioactive nutrients involved in blood pressure regulation varied depending on the formulations: protein (16.07±0.01 to 23.94±0.02 %), fiber (22.04±0.40 to 26.07±0.15 %), potassium (4737.11±0.43 to 8858.39±0.58 mg/100 g DM), sodium (100.02±0.01 to 145.04±0.15 mg/100 g DM), calcium (1094.64±0.80 to 1595.11±0.49 mg/100 g DM), magnesium (1112.57±0.41 to 1524.04±0.99 mg/100 g DM), flavonoids (6.45±0.44 to 7.46±0.65 mg EQ/100 g DM) and polyphenols (105.61±0.50 to 220.30±0.58 mg EAG /100 g DM). Ratios of phytate/calcium, phytate/magnesium, and oxalate/calcium were all below 1, indicating low levels of antinutritional factors. These formulations could therefore be used as nutritional alternatives in the prevention and fight against arterial hypertension. |
| format | Article |
| id | doaj-art-7255cd6c998a4a46bc67cf6b9c8b09ad |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-7255cd6c998a4a46bc67cf6b9c8b09ad2025-08-20T02:40:20ZengElsevierApplied Food Research2772-50222025-12-015210112310.1016/j.afres.2025.101123Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta)Ouattara Ahmed FARMAN0N’zebo Désiré KOUAMÉ1Mah Laure Marie Régina KADJO2Anin Louise ANIN-ATCHIBRI3Thomas DADIÉ4Laboratory of Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire; Corresponding author.Laboratory of Biotechnology Agriculture and Valorization of Biological Resource, UFR Biosciences, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22, Abidjan, Côte d’IvoireLaboratory of Biology and Health, UFR Biosciences, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22, Abidjan, Côte d’IvoireLaboratory of Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’IvoireLaboratory of Food Microbiology and Biotechnology, Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'IvoireIndustrial seasoning broths, containing around 50 % salt (NaCl) and monosodium glutamate, tend to mask saltiness and promote excessive sodium intake. Their frequent use is linked to high blood pressure, type 2 diabetes, and metabolic disorders. This study aimed to develop a healthier alternative using local natural ingredients with antihypertensive properties. Three seasoning broths were formulated using Psathyrella tuberculata (an edible wild mushroom used as a flavour enhancer), onion, garlic, parsley, and cassava starch, based on a matrix algorithm in Excel. Their nutritional composition was assessed in vitro using standard methods. The in vitro levels of bioactive nutrients involved in blood pressure regulation varied depending on the formulations: protein (16.07±0.01 to 23.94±0.02 %), fiber (22.04±0.40 to 26.07±0.15 %), potassium (4737.11±0.43 to 8858.39±0.58 mg/100 g DM), sodium (100.02±0.01 to 145.04±0.15 mg/100 g DM), calcium (1094.64±0.80 to 1595.11±0.49 mg/100 g DM), magnesium (1112.57±0.41 to 1524.04±0.99 mg/100 g DM), flavonoids (6.45±0.44 to 7.46±0.65 mg EQ/100 g DM) and polyphenols (105.61±0.50 to 220.30±0.58 mg EAG /100 g DM). Ratios of phytate/calcium, phytate/magnesium, and oxalate/calcium were all below 1, indicating low levels of antinutritional factors. These formulations could therefore be used as nutritional alternatives in the prevention and fight against arterial hypertension.http://www.sciencedirect.com/science/article/pii/S2772502225004287Formulated seasoning brothsNutritional valuesBioactive nutrientsPsathyrella tuberculata |
| spellingShingle | Ouattara Ahmed FARMAN N’zebo Désiré KOUAMÉ Mah Laure Marie Régina KADJO Anin Louise ANIN-ATCHIBRI Thomas DADIÉ Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta) Applied Food Research Formulated seasoning broths Nutritional values Bioactive nutrients Psathyrella tuberculata |
| title | Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta) |
| title_full | Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta) |
| title_fullStr | Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta) |
| title_full_unstemmed | Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta) |
| title_short | Nutritional composition of seasoning broths formulated from the edible mushroom Psathyrella tuberculata, onion (Allium cepa), garlic (Allium sativum), parsley (Petroselinum crispum) and cassava starch (Manihot esculenta) |
| title_sort | nutritional composition of seasoning broths formulated from the edible mushroom psathyrella tuberculata onion allium cepa garlic allium sativum parsley petroselinum crispum and cassava starch manihot esculenta |
| topic | Formulated seasoning broths Nutritional values Bioactive nutrients Psathyrella tuberculata |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004287 |
| work_keys_str_mv | AT ouattaraahmedfarman nutritionalcompositionofseasoningbrothsformulatedfromtheediblemushroompsathyrellatuberculataonionalliumcepagarlicalliumsativumparsleypetroselinumcrispumandcassavastarchmanihotesculenta AT nzebodesirekouame nutritionalcompositionofseasoningbrothsformulatedfromtheediblemushroompsathyrellatuberculataonionalliumcepagarlicalliumsativumparsleypetroselinumcrispumandcassavastarchmanihotesculenta AT mahlauremariereginakadjo nutritionalcompositionofseasoningbrothsformulatedfromtheediblemushroompsathyrellatuberculataonionalliumcepagarlicalliumsativumparsleypetroselinumcrispumandcassavastarchmanihotesculenta AT aninlouiseaninatchibri nutritionalcompositionofseasoningbrothsformulatedfromtheediblemushroompsathyrellatuberculataonionalliumcepagarlicalliumsativumparsleypetroselinumcrispumandcassavastarchmanihotesculenta AT thomasdadie nutritionalcompositionofseasoningbrothsformulatedfromtheediblemushroompsathyrellatuberculataonionalliumcepagarlicalliumsativumparsleypetroselinumcrispumandcassavastarchmanihotesculenta |