Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food

Injera is an Ethiopian fermented flatbread preferably made from whole grain cereal (tef). Tef it is increasingly used to produce gluten-free pasta and bread, but the folate content of teff and products made from it remains unknown. Given that folate deficiencies lead to several health disorders, the aim of this study was to quantify folate in each of the three main steps of traditional processing of tef injera. Total folate contents of tef flour, fermented batter and injera were determined through microbiological assays using Lactobacillus rhamnosus (ATCC 7469). Folate content of tef flour was 8.7 mu g/100 g of dry matter content, which is in the same range as the richest cereals like oats. The increase in folate content due to fermentation was highly variable (60-148%). Cooking always led to folate losses, with a maximum of 52.8%. Altogether, injera processing increased folate retention between 38.0 and 121.8%. Folate content of injera was 14.3 mu g/100 g on fresh weight-basis. Tef injera can contribute up to 10% of the recommended nutrient intake of folate for children aged 1-3 and women of reproductive age. Although the folate content of teff is already high, future studies should focus on optimizing the folate content of injera

Stability of added and in situ-produced vitamin B12 in breadmaking

Vitamin B12 exists naturally in foods of animal origin and is synthesised only by certain bacteria. New food sources are needed to ensure vitamin B12 intake in risk groups. This study aimed to investigate the stability of added cyanocobalamin (CNCbl, chemically modified form) and hydroxocobalamin (OHCbl, natural form) and in situ-synthesised vitamin B12 in breadmaking. Samples were analysed both with a microbiological (MBA) and a liquid chromatographic (UHPLC) method to test applicability of these two methods.Proofing did not affect CNCbl and OHCbl levels. By contrast, 21% and 31% of OHCbl was lost in oven-baking steps in straight-and sponge-dough processes, respectively, whereas CNCbl remained almost stable. In sourdough baking, 23% of CNCbl and 44% of OHCbl were lost. In situ-produced vitamin B12 was almost as stable as added CNCbl and more stable than OHCbl. The UHPLC method showed its superiority to the MBA in determining the active vitamin B12. (C) 2016 Published by Elsevier Ltd

Effect of hepatic folic acid status on formic acid metabolism in blue foxes (Alopex lagopus)

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Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

Purpose - To compare the content of bioaccessible folate, vitamin B12, and isoflavones in tofu and tempe, as influenced by soybean variety and food processing, particularly fermentation. Principal results - Raw soybeans contained 2207–2671 µg/kg (dry matter) folate, cooked tempe 1493–4143, and cooked tofu 968–1273 µg/kg, the difference was attributed to the fermentation in tempe. Vitamin B12 was detected only in tempe (0.16–0.72 µg/kg). Isoflavone aglycones were formed during soaking of soybeans, with only minor differences between the contents in cooked tempe (average 1922–2968 µg/kg) or tofu (1667–2782 µg/kg) but strongly depending on bean variety. Conclusions - Folate and vitamin B12 contents were mainly influenced by microbial activity during fermentation, whereas isoflavone aglycone content was determined by bean variety. Tofu had lower folate and vitamin B12, but equal isoflavone contents as tempe. Bioaccessibility of folate (80–100%) and isoflavone aglycones (100%) were hig

Effects of LED light spectra on lettuce growth and nutritional composition

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