Acceptability, storage stability and costing of α‐amylase‐treated maize–beans–groundnuts–bambaranuts complementary blend

Abstract

The effects of α-amylase treatment on physical properties, acceptability to mothers, and cost of roasted and extruded maize-beans-groundnuts-bambaranuts complementary porridge recipes were assessed prior to their industrial production. Storage stability of the extruded α-amylase-treated fortified blend was assessed at 2 weeks and 6 months by sensory evaluation, peroxide value, water activity and microbiological load. The use of α-amylase at 0.04% w/w enhanced porridge acceptability and resulted in 88% and 122% increase in flour concentration for roasted and extrusion-cooked porridge flour, respectively, while maintaining porridge viscosity at 1000-fold lower than that of traditionally used porridges. The extrusion cooked blend was stable for 6 months. α-Amylase application increased the unit cost of the developed blend by only 1.4%. The total cost was less than US $2 kg −1 , half the minimum price of commercially available complementary foods. Further work on marketing and the efficacy of this inexpensive food on growth of infants is warranted.

Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya

“…The observation that both WFL and WFC porridges were generally accepted agrees with previous observations that mothers often find complementary foods processed from locally available staples attractive (Mensa-Wilmot et al, 2001;Owino et al, 2007). It appears that, in addition to a sufficient energy density, sensory qualities of complementary food formulations corresponding to food preferences of mothers and their infants are of importance.…”

“…Some previous studies have found that complementary food formulations with addition of sugar were found to be more tasty and appealing than those without sugar, indicating that inclusion of sugar not only increased the energy density of the porridge but enhanced the taste and characteristic improved flavour (Martin et al, 2010;Muhimbula et al, 2011). Owino et al, 2007 found that sweetness improved the acceptability of α-amylase-treated maize-beans-groundnuts-bambaranuts complementary blends. This shows that inclusion of sugar or sweetener is important in the acceptability of product by target groups.…”

“…1, No. 3;2012 Consistency has been found to affect acceptability of complementary porridge (Owino et al, 2007). The Codex Standard (1981) for processed cereal-based foods for infants and children states that reconstituted dry cereal should be suitable for spoon feeding of infants and children.…”

Micronutrient Fortification to Improve Growth and Health of Maternally HIV-Unexposed and Exposed Zambian Infants: A Randomised Controlled Trial

“…The flours were mixed with water to make porridges for infant feeding, similar in consistency and appearance to those in current local use. In pilot work, porridges were found to be acceptable [16] to the local population and to displace other micronutrient-poor complementary or family foods but not to displace breast milk intake [17]. The energy density of the porridge prepared according to package directions (equivalent to 30g blended in 250 ml water) was 0.76 kcal/g; [18] protein represented 16% of energy.…”

Quality evaluation of rice bran protein isolate-based weaning food for preschoolers

“…Different weaning food combinations of maize soy flour had protein contents within the range of 9.49 -19.70% (Osundahunsi and Aworh 2002). A similar phenomenon of the cereal -legume multiple mix with a different recipe was used by other workers that resulted in a similar composition (Owino et al 2007).…”