全玉米面粉可以提高马拉维的粮食和营养安全
Theresa Nakoma Ngoma1,2, Victor Taleon3, Brighton M Mvumi2
1Faculty of Life Sciences and Natural Resources, Lilongwe University of Agriculture and Natural Resources (LUANAR), Natural Resources College, Box 143, Lilongwe, Malawi.
Discover food
|February 20, 2025
概括
马拉维的玉米脱皮导致大量的质量和营养损失,特别是和铁. 转向全玉米面 nsima 对于马拉维和其他南非国家的粮食安全至关重要.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 玉米是马拉维的一个主食,主要用作 nsima.
- 目前的加工涉及去皮,导致营养损失.
- 了解这些损失对于粮食安全至关重要.
研究的目的:
- 为了量化玉米粒脱皮过程中的质量和营养损失.
- 调查马拉维农村的玉米面粉消费模式.
- 为改善营养结果的策略提供信息.
主要方法:
- 对四种玉米品种进行了研磨实验.
- 在受控条件下使用磨料盘除皮器.
- 在马拉维农村进行了焦点小组讨论.
主要成果:
- 脱皮导致显著的质量损失 (28.1%) 和营养损失 (蛋白质9.8%,61.7%,铁47.7%).
- 由于方便性和文化因素,人们更喜欢精制面粉.
- 消费者根据可用性和污名化而改变面粉类型.
结论:
- 为了马拉维的粮食安全,转向全玉米面粉是必不可少的.
- 这些发现为其他实行脱皮的南非国家提供了潜在的营养节省.
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