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Thaoge, M.L.; Adams, Martin R.; Sibara, M.M.; Watson, T. G.; Taylor, John R.N.; Goyvaerts, E.M.

doi:10.1023/a:1023614526667

Cited by 27 publications

(6 citation statements)

References 20 publications

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“…Coliforms grow optimally at moisture contents of about 18% and temperatures of about 35˚C and therefore the temperature and moisture content during malt 2 drying will be unfavourable for their growths. Thaoge et al [27] found the presence of coliforms at levels of 4 -5.73 logCFU/g in South African sorghum malts. There were not Faecal Coliforms and E. coli in the malt 2 contrary to malt 1 where their levels were respectively 4.3 logCFU/g and 3.3 logCFU/g.…”

Section: Microbiological Characteristics Of the Dried Maltsmentioning

confidence: 99%

Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin

Ballogou¹,

Dossou²,

Souza³

2011

FNS

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Traditionally, sorghum malts used for the chakpalo production are dried under the sun in not controlled conditions in Benin. In order to improve drying operation in a rural approach, a shell drier was tested and the quality of the dried malts was evaluated. The germinated capacity, thousand kernel weight, moisture, protein and fat contents of the red sorghum used for malting were respectively 94 %, 27.81 %, 11.65 %, 11.4 % and 3.57 %. The quality of the dried malt in the shell drier and those of the dried malt directly under the sun was compared. The results showed that the speed of malt drying was higher in the shell drier than under the sun. Indeed, the moisture contents of the dried malts directly under the sun and in the shell drier after 12 hours were respectively 12.56 % and 7.66 %. The microbiological quality of the dried malts in the shell drier was better. There were free of faecal coliforms.The results of this study indicate that the controlled drying of sorghum malts by using a shell drier improved the drying speed and the microbiological characteristics of the dried malts. Shell drier would be easy to use in the rural areas to dry sorghum malt

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Section: Microbiological Characteristics Of the Dried Maltsmentioning

confidence: 99%

Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin

Ballogou¹,

Dossou²,

Souza³

2011

FNS

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“…Samples were prepared according to the manufacturer's guide. The red box shows the region of acceptable viscosity, defined by a recommended viscosity limit of 3 Pa.s (Nout, 1993; Thaoge et al, 2003) at the assumed oral shear rate of 50 s −1 . Refer to Table 1 for detailed descriptions of the coded CACFs.…”

Section: Resultsmentioning

confidence: 99%

“…The viscosity profiles (Figure 2a–c) showed a zero‐shear viscosity region (viscosity at low shear rates), and a shear‐thinning viscosity region with increasing shear rate. With the exception of A1 (reference) and A2 across the three age‐groups, most commercial porridges had high non‐Newtonian viscosity exceeding the critical viscosity limits of 3 Pa.s at the shear rate of 50 s −1 generally considered as acceptable for infants porridge (Thaoge et al, 2003). Porridge E1 (prepared by a 3‐min cooking of native corn/maize meal in milk) and E2 (prepared by instant mixing of sorghum flour with milk) had the highest viscosity profiles across all age‐groups.…”

Section: Resultsmentioning

confidence: 99%

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Makame

Kock

Emmambux

2023

Journal of Texture Studies

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Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6–24‐month‐old children both in the dry and ready‐to‐eat forms (range: 372.0–1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48–1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s−1, and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.

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“…The presence of activated endogenous amylases in the porridge was responsible for the low viscosity of the porridge. Thaoge et al (2003) also stated that amylase enzymes hydrolyze starch to dextrin and maltose which reduces the viscosity of porridges. Nonamylase activated porridges, on the contrary, had more starch, which swelled up during heating yielding more viscous porridges.…”

Section: Solids Contentmentioning

confidence: 99%

Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges

Birungi

Nabubuya

Mukisa

2018

Food Science & Nutrition

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Energy bioavailability can be influenced by food matrix factors and processing conditions or treatments. In this study, the effects of endogenous sweet potato amylase enzyme activation and slurry solids content of soy‐enriched orange‐fleshed sweet potato (OFSP) porridges on in vivo energy bioavailability (energy, weight gain, and feed efficiency ratio) and porridge acceptability were determined. Fifty‐six weanling albino rats were randomly assigned to two blocks each having eight groups of seven rats. The rats were housed in individual cages in a well‐ventilated animal house. The intervention block had rats fed on activated porridges (held at 75°C for 15 min), while rats in the control block were fed on nonactivated porridges (boiled at 90–95°C for 10 min). The rats were fed for 28 days on 50 ml of porridge per rat per day. The four groups per block were each fed on porridges with varying amounts of total solids content (10%, 15%, 20%, and 25%). Weight gain, energy bioavailability, and feed efficiency ratio were determined at the end of the feeding period. Consumer acceptability of activated and nonactivated porridges at 25% solids content was determined using a nontrained human panel (n = 40). Activation of amylases did not significantly (p > .05) affect the bioavailable energy, cumulative weight gain, and feed efficiency of the rats. Increasing slurry solids content of activated and nonactivated porridges significantly (p < .05) increased feed efficiency ratio (−14.6 ± 11.7 to 102.3 ± 2.3), weight gain (−1.4 to 5.6 g ± 1.9 g), and bioavailable energy (702.8 ± 16.2 to 1242.8 ± 12.2 kcal). Activation of amylases reduced porridge viscosity but did not significantly influence the overall acceptability. This work demonstrates the opportunity of utilizing sweet potato amylases to facilitate the preparation of complementary porridges with appropriate viscosity and increased energy density.

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Cited by 27 publications

References 20 publications

Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin

Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges

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