AvalloneSylvieauteurautIRDBohuonP.auteurautHemeryYounaauteurautIRDTrêcheSergeauteurautIRDtextjournalArticletext/pdfborn digitalaccessthe effects of the formulation (okra, fish, soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zine content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible ,ineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities ( 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enable the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract of wood ash cooked for 25 min.specializedcookingin vitro digestibilityironoptimizationsauce054 722S153S15820070022-1147http://www.documentation.ird.fr/hor/fdi:01003792510.1111/j.1750-3841.2007.00280.xIRD BondyF B010037925http://www.documentation.ird.fr/hor/fdi:010037925http://www.documentation.ird.fr/intranet/publi/2007/05/010037925.pdfAccès réservé (Intranet de l'IRD)IRD - Base Horizon / Pleins textes2007-06-012010-08-04fdi:010037925fre