In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables
Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5540724 |
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| author | Zipporah M. Onyambu Mildred P. Nawiri Hudson N. Nyambaka Naumih M. Noah |
| author_facet | Zipporah M. Onyambu Mildred P. Nawiri Hudson N. Nyambaka Naumih M. Noah |
| author_sort | Zipporah M. Onyambu |
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| description | Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing (p<0.001). The in vitro digestion resulted in a significant increase (p<0.001) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency. |
| format | Article |
| id | doaj-art-cbf5df92edd642a7abe355b9bfbc817a |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
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| series | Journal of Food Quality |
| spelling | doaj-art-cbf5df92edd642a7abe355b9bfbc817a2025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55407245540724In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous VegetablesZipporah M. Onyambu0Mildred P. Nawiri1Hudson N. Nyambaka2Naumih M. Noah3Department of Chemistry and Biochemistry, University of Eldoret, P.O. Box 1125-30100, Eldoret, KenyaDepartment of Chemistry, Kenyatta University, P.O. Box 43844-00100, Nairobi, KenyaDepartment of Chemistry, Kenyatta University, P.O. Box 43844-00100, Nairobi, KenyaSchool of Pharmacy and Health Sciences, United States International University-Africa (USIU-Africa), P.O. Box 14634-00800, Nairobi, KenyaThermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing (p<0.001). The in vitro digestion resulted in a significant increase (p<0.001) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.http://dx.doi.org/10.1155/2021/5540724 |
| spellingShingle | Zipporah M. Onyambu Mildred P. Nawiri Hudson N. Nyambaka Naumih M. Noah In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables Journal of Food Quality |
| title | In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables |
| title_full | In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables |
| title_fullStr | In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables |
| title_full_unstemmed | In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables |
| title_short | In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables |
| title_sort | in vitro bioaccessibility of the vitamin b series from thermally processed leafy african indigenous vegetables |
| url | http://dx.doi.org/10.1155/2021/5540724 |
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