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Olaniran AF, Okonkwo CE, Osemwegie OO, Iranloye YM, Adewumi AD, Taiwo AE, Erinle OC, Ajayi IE, Ojo OA. Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix. Sci Rep 2024; 14:4602. [PMID: 38409312 PMCID: PMC10897140 DOI: 10.1038/s41598-024-55312-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 02/22/2024] [Indexed: 02/28/2024] Open
Abstract
Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a fruit) for the production of flour mix as a means to reduce Vitamin A deficiency in children. Different ratios of sweet potato-cowpea-banana (PCB) mix, resulting in 8 different blended samples, were optimized. The flour mix was evaluated for its overall acceptability, vitamin A content, beta-carotene, and other nutritional and functional properties. The panelists rated the sweet potato-cowpea banana blends labeled PCB8 (60% OFSP, 30% cowpea, 5% ripe banana flour, and 5% sugar) as most preferred and acceptable with average scores of 8.96 points for color, 8.75 points for flavor, 8.88 points for appearance, 8.33 points for taste, 8.07 points for texture, and 8.39 points for overall acceptability on a 9-point hedonic scale. The vitamin A and beta-carotene contents ranged 7.62 to 8.35 mg/100 g and 0.15-0.17 mg/100 g for all blends. A significant difference in the functional properties of the flour mix were observed with an increase in the ratio of sweet potato flour addition. Findings from this study show that the flour mix PCB4 (65% sweet potato, 30% cowpea, and 5% ripe banana flour) was acceptable (8.15) and is recommended based on its vitamin A content (8.35 mg/100 g), nutritional properties, and functional properties. The study showed that locally available food commodities have good nutritional value that will help reduce vitamin A deficiency in children.
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Affiliation(s)
- Abiola Folakemi Olaniran
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria.
| | - Clinton Emeka Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
- Department of Food Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Omorefosa Osarenkhoe Osemwegie
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Yetunde Mary Iranloye
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Adejoke Deborah Adewumi
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Abiola Ezekiel Taiwo
- Faculty of Engineering, Mangosuthu University of Technology, 511 Griffiths Mxenge Highway, Durban, South Africa
| | - Oluwakemi Christianah Erinle
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Iyanuoluwa Esther Ajayi
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
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Téllez‐Morales JA, Hernández‐Santos B, Juárez‐Barrientos JM, Lerdo‐Reyes AA, Rodríguez‐Miranda J. The use of tubers in the development of extruded snacks: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16693] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- José A. Téllez‐Morales
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec Oaxaca Mexico
| | - Betsabé Hernández‐Santos
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec Oaxaca Mexico
| | - José M. Juárez‐Barrientos
- Universidad del Papaloapan Campus Loma Bonita/DES Ciencias Agropecuarias. Av. Ferrocarril S/N, C. P. 68400. Loma Bonita Oaxaca Mexico
| | - Alma A. Lerdo‐Reyes
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec Oaxaca Mexico
| | - Jesús Rodríguez‐Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec Oaxaca Mexico
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The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09285-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Adoko MC, Olum S, Elolu S, Ongeng D. Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake ( Kabalagala) Designed for Children 2-5 Years Old. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1911899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Melas Cayrol Adoko
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Solomon Olum
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Samuel Elolu
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Duncan Ongeng
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
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Teye E, Deha CI, Dadzie R, MacArthur RL. Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8826693. [PMID: 33426050 PMCID: PMC7772025 DOI: 10.1155/2020/8826693] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 11/26/2020] [Accepted: 12/08/2020] [Indexed: 11/29/2022]
Abstract
Sub-Saharan Africa (SSA) is among the poorest region in the world, and undernourishment continues to be a great challenge although this region is endowed with a lot of underutilized plant species (UUPS), which are rich in nutrients, especially micronutrients that are unavailable in staple foods. The potential for fortifying major staple foods with UUPS could be the remedy. This study seeks to provide an overview of the fortification of staple foods with UUPS in Africa and suggest the way forward for effective nutritional and health benefits. The review revealed that fortification of major staple foods has been investigated: maize with grain amaranth, soybean, and moringa; sweet potato with cowpea, sorghum, bambara groundnut, peanut, and moringa; cassava with African yam bean, breadfruit, pigeon pea, bambara groundnut, moringa, and cowpea; and sorghum with pearl millet and green peas. The others were yam with cowpea, plantain, and moringa, while rice was also fortified with baobab pulp and locust pulp. All these studies were found to be acceptable with dense nutritional properties. Specifically, micronutrients such as magnesium, phosphorous, zinc, potassium, and iron were increased while others showed rise in fibre and protein levels. The fortification of staple foods with UUPS has been shown to be promising; however, more designed feeding trials are required to verify the impact on reducing undernutrition and hidden hunger. To do this, it is recommended that rice fortified with UUPS should be targeted as rice is increasingly becoming the leading and important staple food in Africa.
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Affiliation(s)
- Ernest Teye
- University of Cape Coast, School of Agriculture, Department of Agricultural Engineering, Food Fraud and Product Integrity Research Group, Cape Coast, Ghana
| | - Christabel Irene Deha
- University of Cape Coast, School of Agriculture, Department of Agricultural Engineering, Food Fraud and Product Integrity Research Group, Cape Coast, Ghana
| | - Rosemond Dadzie
- University of Cape Coast, School of Agriculture, Department of Agricultural Engineering, Food Fraud and Product Integrity Research Group, Cape Coast, Ghana
| | - Roseline Love MacArthur
- University of Cape Coast, Faculty of Science & Technology Education, Department of Vocational and Technical Education, Cape Coast, Ghana
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Kruger J, Taylor JRN, Ferruzzi MG, Debelo H. What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Compr Rev Food Sci Food Saf 2020; 19:3618-3658. [PMID: 33337067 DOI: 10.1111/1541-4337.12624] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/18/2020] [Accepted: 08/03/2020] [Indexed: 12/30/2022]
Abstract
Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food-based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food-based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β-carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant-based fortificants can vary substantially. Also, as there are only few developed supply chains for plant-based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.
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Affiliation(s)
- Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
| | - Hawi Debelo
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
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Oloniyo RO, Omoba OS, Awolu OO, Olagunju AI. Orange-fleshed sweet potatoes composite bread: A good carrier of beta (β)-carotene and antioxidant properties. J Food Biochem 2020; 45:e13423. [PMID: 32812248 DOI: 10.1111/jfbc.13423] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/06/2020] [Accepted: 07/11/2020] [Indexed: 02/02/2023]
Abstract
Orange-fleshed sweet potato (OFSP) is one of the unique varieties of sweet potatoes tuber that has attracted food professionals due to its great health benefits. This study investigates into β-carotene and antioxidant properties of OFSP composite bread. Random Surface Methodology was used for the experimental design. Analysis carried out on the bread includes antioxidant activity, alpha-amylase, and alpha-glycosidase inhibitory activity, protein & β-carotene retention/losses, glycemic index, and sensory evaluation. Total phenol ranged from 7.32 to 21.93 mg GAE/g, total flavonoid ranged between 6.12 and 13.20 mg QE/g and FRAP ranged from 12.31 to 40.36 mg AEE/g. The estimated glycemic index ranged from 51.42% to 72.80%. The value of β-carotene before and after processing ranged from 15.4 to 39.1 mg/100 g and 8.9 to 18.4 mg/100 g, respectively. OFSP composite bread has high antioxidant potential and may be used as functional foods. PRACTICAL APPLICATIONS: Orange-fleshed sweet potatoes (OFSP) is a novel variety of sweet potatoes that have been sight-saw to owe numerous health benefits in terms of vitamins, minerals, β-carotene, antioxidants but it is low in protein. Incorporation of plant protein will help to increase its protein content and enhance its utilization in confectionery industries as a good carrier for antioxidants and other health benefits components.
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Bekele EK, Nosworthy MG, Henry CJ, Shand PJ, Tyler RT. Oxidative stability of direct-expanded chickpea-sorghum snacks. Food Sci Nutr 2020; 8:4340-4351. [PMID: 32884714 PMCID: PMC7455968 DOI: 10.1002/fsn3.1731] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Accepted: 06/03/2020] [Indexed: 11/11/2022] Open
Abstract
In contrast to other pulses, chickpea has a relatively high fat content (3%-10%). This study was designed to investigate direct-expanded chickpea-sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p-anisidine value) and sensory data during accelerated storage; and the shelf-life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p-anisidine values were in the range of 0-2.5 mEq/Kg and 5-30, respectively, for both accelerated and room temperature storage, and increased during storage (p < .05). 70:30 and 60:40 (w/w) chickpea-sorghum snacks had higher peroxide and p-anisidine values compared to the 50:50 snack during storage at either temperature (p < .05). Rancid aroma and off-flavor of 60:40 and 70:30 chickpea-sorghum snacks (slightly intense = 6) also were higher than that of the 50:50 snack (moderately weak = 3) (p < .05). Significant correlations (p < .05) were found between chemical markers and sensory attributes (p < .05). The study illustrated that shelf-life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf-life, a 50:50 chickpea-sorghum blend is preferable.
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Affiliation(s)
- Esayas K. Bekele
- School of Nutrition, Food Science and TechnologyHawassa UniversityHawassaEthiopia
- College of Pharmacy and NutritionUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - Matthew G. Nosworthy
- College of Pharmacy and NutritionUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - Carol J. Henry
- College of Pharmacy and NutritionUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - Phyllis J. Shand
- College of Agriculture and BioresourcesUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - Robert T. Tyler
- College of Agriculture and BioresourcesUniversity of SaskatchewanSaskatoonSaskatchewanCanada
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OWADE JOSHUAOMBAKA, ABONG GEORGEOOKO, OKOTH MICHAELWANDAYI. Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.3.06] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Bread though an exotic food product in sub-Saharan Africa, has been an important cereal product consumed by most individuals among the vast Sub-Saharan African population. Bread formulations in both the local and industrial production have evolved. The latest and emerging technology in bread formulation involve the incorporation of orange-fleshed sweetpotato (OFSP) puree. OFSP puree-based bread is commercially available across sub-Saharan Africa (SSA) and is being promoted due to the potential nutritional benefits that it possesses. Together with OFSP flour based bread, OFSP puree based bread serves as a good food vehicle for β-carotene; this serves to alleviate vitamin A deficiency (VAD) especially among the vulnerable population in SSA. The production of OFSP puree based bread has so far been relying on fresh OFSP puree or cold-chain stored OFSP puree. However, this has presented economic challenges and problems to the sustainability and expansion in OFSP puree bread production. Cold chain stored OFSP puree is capital intensive and has inconsistent supply. With the development of shelf-storable preservative treated OFSP puree, most of these challenges will be overcome without undoing the currently harnessed benefits. The use of OFSP puree in bread baking can then be expanded easily at minimal production costs and maximum retention of nutritional quality. Therefore, the use of the shelf-storable OFSP puree in bread baking needs to be evaluated further to present a substantiated case for its use. The current review has been developed with focus on the scientific advances in the production of OFSP puree based bread from both historical and a forecast perspective. The scientific progress and breakthroughs in the use of OFSP puree in bread are critically reviewed.
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Affiliation(s)
- JOSHUA OMBAKA OWADE
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - GEORGE OOKO ABONG
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - MICHAEL WANDAYI OKOTH
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
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Pensamiento-Niño CA, Gómez-Aldapa CA, Hernández-Santos B, Juárez-Barrientos JM, Herman-Lara E, Martínez-Sánchez CE, Torruco-Uco JG, Rodríguez-Miranda J. Optimization and characterization of an extruded snack based on taro flour ( Colocasia esculenta L.) enriched with mango pulp ( Mangifera indica L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4244-4255. [PMID: 30228423 PMCID: PMC6133830 DOI: 10.1007/s13197-018-3363-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2018] [Accepted: 07/30/2018] [Indexed: 11/26/2022]
Abstract
The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10 g/100 g) in taro flour, feed moisture content (FMC = 16-30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80-150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81 °C, FMC = 18.84 g/100 g and MPP = 7.97 g/100 g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66 g/cm3, hardness = 24.48 N, β-carotene content = 99.1 μg/g and SME = 428.54 J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.
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Affiliation(s)
- C. A. Pensamiento-Niño
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - C. A. Gómez-Aldapa
- Área Académica de Química, Ciudad del Conocimiento, ICBI-UAEH, Carr. Pachuca-Tulancingo Km 4.5, C.P. 42184 Mineral De La Reforma, Hidalgo Mexico
| | - B. Hernández-Santos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. M. Juárez-Barrientos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - E. Herman-Lara
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - C. E. Martínez-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. G. Torruco-Uco
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. Rodríguez-Miranda
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
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