Comparison of Nutritional Components of Allium Mongolicum Regel Before and After Marination with Whey Liquid

Chenxia Cao¹, Rong A¹, Chang Liu¹, Rina Su¹, Jiali Suo¹, Haifang Zhang¹, Dawei Gao¹ and Wenbiao Zhang^2,

¹Department of Materials Engineering, Inner Mongolia Chemical Vocational College, Hohhot, China2Inner Mongolia M·Grass Prataculture technology Co., Ltd, Hohhot, China

²1Department of Materials Engineering, Inner Mongolia Chemical Vocational College, Hohhot, China2Inner Mongolia M·Grass Prataculture technology Co., Ltd, Hohhot, China

Cite this paper:
Chenxia Cao, Rong A, Chang Liu, Rina Su, Jiali Suo, Haifang Zhang, Dawei Gao and Wenbiao Zhang. Comparison of Nutritional Components of Allium Mongolicum Regel Before and After Marination with Whey Liquid. Journal of Food and Nutrition Research. 2025; 13(1):1-8. doi: 10.12691/jfnr-13-1-1

Abstract

Allium Mongolicum Regel (AMR) possesses an exceptionally high nutritional value due to its high levels of biominerals, essential trace elements, and amino acids. However, fresh AMR is challenging to store. Local Mongolian residents have been observed to favor AMR marinated in whey liquid, which develops a unique flavor and is less prone to spoilage. This study aims to explore the potential enhancement in the nutritional value and health benefits of pickled AMR in whey by examining its amino acids, fatty acids, minerals, and other nutritional components. The results indicated that, although some nutrients, such as Vitamin C, were partially lost after pickling, the fermented AMR samples had a proportion of essential amino acids that were close to or exceeded the reference amino acids patterns. There was an increase in the content of fatty acids associated with milk fat components, while the content of major saturated fatty acids, such as palmitic acid and stearic acid, significantly decreased. The lactose content, which contributes to product flavor, was significantly increased, along with the levels of iron (Fe), phosphorus (P), zinc (Zn), calcium (Ca), and B vitamins, which are inherent to the nutritional components of whey. Considering all factors, marinating AMR in whey solution addresses the challenge of storing fresh AMR, in addition, providing an effective way to use whey resources. This process enhances the nutritional value, health benefits, and flavor of the product. The findings offer a theoretical foundation for the efficient development and use of whey resources and support the future growth of the AMR fermentation industry.

Keywords:
Allium Mongolicum Regel Whey liquid lactic acid bacteria nutrients health benefits

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