{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T01:55:35Z","timestamp":1778550935255,"version":"3.51.4"},"reference-count":54,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2022,2,21]],"date-time":"2022-02-21T00:00:00Z","timestamp":1645401600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014\/2020)","award":["AgriFood XXI I&D project (NORTE01-0145-FEDER-000041)"],"award-info":[{"award-number":["AgriFood XXI I&D project (NORTE01-0145-FEDER-000041)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that nfuma stands out for its high content of fat (26.3\u201327.8%), mainly oleic acid, fiber (&gt;6%), vitamin E (6.7 to 8.0 mg\/100 g) and carotenes (2.2 to 2.6 mg\/100 g). The main amino acids of nfuma protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg\/100 g) as the main macromineral followed by Mg &gt; Ca &gt; Na. The main trace element was Mn (~4 mg\/100 g) followed by Fe &gt; Zn &gt; Cu &gt; Cr &gt; Co. Aluminum (~3 mg\/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, nfuma provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of nfuma, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements.<\/jats:p>","DOI":"10.3390\/foods11040616","type":"journal-article","created":{"date-parts":[[2022,2,21]],"date-time":"2022-02-21T20:24:21Z","timestamp":1645475061000},"page":"616","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy"],"prefix":"10.3390","volume":"11","author":[{"given":"Sandra S. I.","family":"Chemane","sequence":"first","affiliation":[{"name":"Faculdade de Ci\u00eancias da Nutri\u00e7\u00e3o e Alimenta\u00e7\u00e3o da Universidade do Porto, 4150-180 Porto, Portugal"},{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"},{"name":"Departamento de Engenharia Rural, Faculdade de Agronomia e Engenharia Florestal, Universidade Eduardo Mondlane, Maputo 257, Mozambique"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3119-1722","authenticated-orcid":false,"given":"Mafalda","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8021-4783","authenticated-orcid":false,"given":"Edgar","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"},{"name":"Department of Environmental Health, School of Health, P. Porto, 4200-072 Porto, Portugal"}]},{"given":"Susana C. M.","family":"Pinho","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1024-4792","authenticated-orcid":false,"given":"Zita S\u00e1","family":"Martins","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1297-3198","authenticated-orcid":false,"given":"Agostinho","family":"Almeida","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Qu\u00edmica Aplicada, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"given":"Isabel M. P. L. V. O.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0559-9759","authenticated-orcid":false,"given":"Maida","family":"Khan","sequence":"additional","affiliation":[{"name":"Departamento de Engenharia Qu\u00edmica, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo 257, Mozambique"}]},{"given":"Ol\u00edvia","family":"Pinho","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias da Nutri\u00e7\u00e3o e Alimenta\u00e7\u00e3o da Universidade do Porto, 4150-180 Porto, Portugal"},{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0189-1357","authenticated-orcid":false,"given":"Olga","family":"Viegas","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias da Nutri\u00e7\u00e3o e Alimenta\u00e7\u00e3o da Universidade do Porto, 4150-180 Porto, Portugal"},{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.microc.2017.01.017","article-title":"Determination of inorganic constituents and physicochemical characterization of functional flour samples","volume":"132","author":"Brito","year":"2017","journal-title":"Microchem. 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