Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were investigated, using 100% SF as a control. The proximate, mineral, beta-carotene and folic acid compositions of the flour mix were determined. As the BG levels increased, the protein, fat, fiber, and ash contents increased significantly (p < 0.05), ranging between 8.62–14.19%, 2.36–3.38%, 1.37–3.04% and 0.87–2.19%, respectively. The iron, zinc, calcium and phosphorus contents in mg/100 g were 3.43–5.08, 2.96–3.74, 80.00–106.67 and 150.63–594.53, respectively. The beta-carotene (mg/100 g) and folic acid (μg/100 g) contents were < 0.01–0.63 and 0.75–1.42, respectively. The mineral, beta-carotene and folic acid contents of the flour mix varied significantly (p < 0.05) from the control. The pro-vitamin A beta-carotene content was improved in the blend flours with the addition of BU powder, whereas, in the control sample, it was not detected (<0.01 mg/100 g). With the 35% BG blend, increases of 37% protein, 45% crude fiber, 48% iron, 26% zinc, 133% calcium and 154% folic acid contents from the control were observed. The study showed food-to-food fortification of SF with BG flour and BU powder has the potential to combat malnutrition, and the public health challenges associated with deficiencies in bioactive fibers, proteins and micronutrients (pro-vitamin A carotenoids, folic acid and minerals)

Anaerobic granular sludge as a biocatalyst for 1,3-propanediol production from glycerol in continuous bioreactors

1,3-propanediol (1,3-PDO) was produced from glycerol in three parallel Expanded Granular Sludge Blanket (EGSB) reactors inoculated with granular sludge (control reactor-R1), heat-treated granular sludge (R2) and disrupted granular sludge (R3) at Hydraulic Retention Times (HRT) between 3 and 24 h. Maximum 1,3-PDO yield (0.52 mol mol-1) and productivity (57 g L-1 d-1) were achieved in R1 at HRTs of 12 h and 3 h, respectively. DGGE profiling of PCR-amplified 16S rRNA gene fragments showed that variations in the HRT had a critical impact in the dominant community of microorganisms. However, no appreciable differences in the bacterial population were observed between R2 and R3 at low HRTs. Production of H2 was observed at the beginning of the operation, but no methane production was observed. This study proves the feasibility of 1,3-PDO production in EGSB reactors and represents a novel strategy to valorise glycerol generated in the biodiesel industry.The financial support given to Roberto Gallardo from Fundacao da Ciencia e da Tecnologia (ref SFRH/BD/42900/2008) is gratefully acknowledged. The authors thank the MIT- Portugal Program for the support given to R. Gallardo and C. Faria

Plant-based traditional foods and beverages of Gumare Village, Botswana

Abstract The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change, leading to a loss of knowledge about useful plants used by different communities before the plant itself becomes extinct. This research investigated the edible plant types and investigated the processing steps of plant-based traditional foods/dishes and beverages of Gumare village, located in the catchment area of the Okavango Delta in the northwest of Botswana. Questionnaire interviews and focus group discussions (FGD) were used to collect data. The study identified 52 wild and 19 domesticated edible plants used in the preparation of traditional foods/dishes and beverages of Gumare village. Maize, sorghum, millets, beans, melon, watermelon, pumpkin, bottle gourd and sweet potato are widely used domesticated crops. The wild edible plants are either directly used after minor processing or as recipes in traditional dishes and/or as an inoculum in the fermentation, as a substrate in traditional beverages and some as medicinal plants. However, some taboos and food safety challenges were observed in the use of certain plants. The study highlighted a decline in the use of traditional foods/dishes and beverages, particularly among the young generation. The youth indicated that they have a low interest in gathering traditional foods and beverages due to the time-consuming nature during harvesting and the labour-intensive processing. In addition, they indicated the dangers of attacks by wild animals from veld by reptiles (for example snakes and pythons) and alligators (crocodiles) from rivers during the harvesting of raw materials used in traditional foods and dishes. For the communities, the diverse edible wild plants documented are a source of nutrients and bioactive compounds such as dietary fibers, phenolics, terpenes, essential oils, carotenoids, and alkaloids that help to combat malnutrition and for use as traditional medicines to support health and wellness. In conclusion, the significant diversity of wild edible plants and domesticated crops in Gumare village, likely due to its location in the catchment area of the Okavango Delta, plays a crucial role in diet diversification and can contribute to food and nutrition security. However, for most wild edible plants of Botswana, information on their nutrient and bioactive compounds are still limited. This study provides baseline information for further chemical investigation and development of resources in the formulation of functional foods and nutraceuticals. Graphical Abstrac