Micronutrient composition and microbial community analysis across diverse landraces of the Ethiopian orphan crop enset.

Autor: Tamrat S; Department of Plant Biology and Biodiversity Management, Addis Ababa University, Addis Ababa, Ethiopia; Department of Biology, Dilla University, SNNPR, Ethiopia., Borrell JS; Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK. Electronic address: J.Borrell@kew.org., Biswas MK; Department of Genetics and Genome Biology, University of Leicester, LE1 7RH, UK., Gashu D; Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia., Wondimu T; Department of Plant Biology and Biodiversity Management, Addis Ababa University, Addis Ababa, Ethiopia., Vásquez-Londoño CA; Faculty of Sciences, Universidad Nacional de Colombia, Bogotá Zip Code 111321, Colombia., Heslop-Harrison PJS; Department of Genetics and Genome Biology, University of Leicester, LE1 7RH, UK., Demissew S; Department of Biology, Dilla University, SNNPR, Ethiopia; Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK; Gullele Botanic Garden, P.O. Box 153/1029, Addis Ababa, Ethiopia., Wilkin P; Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK., Howes MR; Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109636. Date of Electronic Publication: 2020 Aug 25.
DOI: 10.1016/j.foodres.2020.109636
Abstrakt: Enset (Ensete ventricosum) is a major starch staple and food security crop for 20 million people. Despite substantial diversity in morphology, genetics, agronomy and utilization across its range, nutritional characteristics have only been reported in relatively few landraces. Here, we survey nutritional composition in 22 landraces from three enset growing regions. We present mineral characterization of enset corm tissue, free amino acid characterization of raw and processed (fermented) tissues and genomic analysis of the microbial community associated with fermentation. We show that compared to regionally important tubers and cereals, enset is high in calcium, iron, potassium and zinc and low in sodium. We report changes in free amino acid composition due to processing, and establish that the bacteria genera Acetobacter, Lactobacillus and Bifidobacterium, predominate during fermentation. Nutritional and microbial variation presents opportunities to select for improved composition, quality and safety with potentially significant impacts in food security and public health.
(Copyright © 2020. Published by Elsevier Ltd.)
Databáze: MEDLINE
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