A preliminary study of fonio–moringa seed meal‐based complementary food in Wistar rats

Abstract

Effect of fonio–moringa seed meal (FMSM)‐based complementary food in Wistar rats was assessed in a 28 days balanced study. Seventy, 21‐day‐old Wistar rats were allotted to seven groups in a completely randomized design. Infant weaning foods (IWFs) 1, 2, 3, 4, and 5 had 0%, 5%, 10%, 15%, and 20% FMSM inclusion levels, respectively, while two commercial IWFs purchased were coded CFT and CFC. The water absorption capacity, swelling power, and the pasting properties, except peak time varied (p < .05) among the IWFs. Rats fed on IWFs 3 and 4 had comparable weight gain with those fed on the commercial foods. The heart and kidney relative weights were influenced (p < .05), while villus length (duodenum) of the rats were significant (p < .05). The blood indices were not significant, but the alanine aminotransferase and cholesterol levels ranged 15.65–32.25 µ/dl and 75.75–94.55 mg/100 ml, respectively. Incorporation of 10% FMSM is recommended in IWFs. Practical applications The need to reduce hunger and starvation among the less‐privileged people in society is becoming increasingly important. Specifically, many infants, preschool and school children are often not having access to nutritive foods that will enhance their mental alertness. The commercial IWFs on sale in Nigeria are in most cases high in prices and consequently out of the reach of the populace. Fonio is a starchy grain with an important potential not only as a survival food but as a compliment for standard diets. Also, moringa seed is known to be of nutritional value. Most infant formulae are based on maize and soybean and it is hoped that the incorporation of FMSM in the infant weaning formula will help to increase the nutritive value and stem the cost of IWFs.

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…The resulting weaning foods were tested in Wistar rats in vivo. The results showed that 10% of the meal blend addition in the infant formula can be recommended for normal growing performance Agbede et al, 2019 Semolina-type products While fonio Granulated products (dambu) were made from coarse fonio particles with steaming. The products can complement other cereal semolina products when one type of cereal is off-season.…”

“…Fonio was used as an ingredient to formulate food products with improved nutritional profiles for infants and children in Western Africa (Agbede et al, 2019; Ikujenlola, Ahmida, & Gbadamosi, 2017; Sosanya et al, 2018).…”

“…Fonio-moringa (Moringa oleifera) seed flour mixtures up to 20% were formulated into infant weaning foods (Agbede et al, 2019). The formulated foods were fed to Wistar rats.…”

“…Fonio and fonio starch have been used in various food and nonfood applications (Table 2). Food applications include producing sprouts and malts (Ayo, Agbatutu, & Iribom, 2019; Lasekan, Salva, & Abbas, 2010; Nzelibe & Nwasike, 1995; Nzelibe, Obaleye, & Onyenekwe, 2000), gluten free drinks (Badejo et al., 2017), infant weaning and children's foods (Agbede, Omotoso, Oloruntola, Ayeni, & Aletor, 2019; Sosanya, Nweke, & Ifitezue, 2018), breakfast cereals (Mbaeyi‐Nwaoha & Uchendu, 2016), nonwheat pasta, noodles, porridge, puddings, crackers, biscuits and cookies, cakes, and sourdough breads (Ayo & Ayo, 2018; Ayo et al., 2019; Chinma, Ihekoronye, Mukoro, & Eke, 2015; Coda et al., 2010; Edema, Emmambux, & Taylor, 2013; McWatters, Ouedraogo, Resurreccion, Hung, & Phillips, 2003; Meli et al., 2013; Ogori, Uzor, Hleba, Císarová, & Glinushkin, 2020; Olagunju, Omoba, Enujiugha, & Aluko, 2018; Raji, Nassam, Abolaji, Ayorinde, & Raji, 2018; Umerie & Umeh, 2016). From the results summarized in Sections 2 and 3, it is concluded that fonio grain and flour do not contain gluten‐type protein for desired rheology for a range of bakery products.…”

“…From the results summarized in Sections 2 and 3, it is concluded that fonio grain and flour do not contain gluten‐type protein for desired rheology for a range of bakery products. Also, for a nutritionally balanced diet, it is desirable to fortify fonio flour with other ingredients for some food product formulations (Agbede et al., 2019; Lerner, O'Bryan, & Matthias, 2019). The food applications of fonio can reduce the reliance on wheat in countries where wheat is largely imported and expensive (Agbede et al., 2019; Inyang, Daniel, & Bello, 2018).…”