Chemical, Functional and Nutritional Characteristics of Weaning Food Formulations

Kumkum, Rashmi; Gowda, C. N. Byanna and I. N. Doreyappa; Khanam, Anjum; Swamylingappa, Bhagya

doi:10.3126/jfstn.v6i0.8258

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…The protein Advisory group of United Nation recommends that moisture content should not exceed 10% in order to keep a floury product for a reasonably long time [51,58]. The moisture content of the developed diets was higher than the values of 1.52 and 2.55% reported by Kumkum et al, (2010) [40] who developed weaning mixes containing roasted ingredients. The higher moisture content observed may be due to the processing techniques used (fermentation and germination).…”

Section: Discussioncontrasting

confidence: 42%

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Oa¹,

Osundahunsi²

2017

IJFS

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Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality weaning foods. Therefore, the nutritional characteristics of maize-based complementary food enriched with fermented and germinated Moringa oleifera seed flour was investigated. The Moringa oleifera seeds were fermented and germinated using standard processing methods while the maize grains were fermented for the production of "ogi" flour. The proximate, antinutritional, mineral and functional properties of the formulated complementary food were determined. The results of the proximate composition of the diet showed that crude protein content of the complementary diets differed significantly (p< 0.05) and the value ranged from 15.27 to 17.00 % while the energy value ranged from 386.28 to 395.01 kcal. Phytate content of the sample ranged from 0.09 to 0.36 mg/g and the trypsin inhibitor value was 0.05 to 2.30 tiu/mg. The predominant mineral elements are sodium and phosphorus whose values ranged from 58.60 to 67.85 mg/100g and 57.58 to 68.58 mg/100g respectively. Other mineral elements found in least amount are copper and manganese and the values ranged from 12.46 to 25.38 mg/100g and 0.76 to 0.94 mg/100g respectively. The loosed and packed bulk densities of the diet ranged from 0.54 to 0.57 g/ml and 0.62 to 0.72 g/ml while the water and oil absorption capacities of the samples were 179.00 to 194.00 % and 140.00 to 150.00 % respectively. The study established that fermented-ogi moringa seed flour was more nutritious in terms of the nutrient composition than the raw-ogi moringa seed and germinated-ogi moringa seed flours and it also compared favorably with commercial diet.

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Section: Discussioncontrasting

confidence: 42%

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Oa¹,

Osundahunsi²

2017

IJFS

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“…Thus, the moisture contents of the samples were within the recommended value (5-10%) [4]. However, the moisture content of the developed diet was higher than the values of 1.52% and 2.55% reported by Kumkum et al [25] who developed weaning mixes containing roasted ingredients. The higher moisture content reported in the study could be attributed to the methods of processing used in the production of Maize ogi flour and Garden pea flour respectively.…”

Section: Proximate Composition Of Maize Based Complimentary Food Suppmentioning

confidence: 69%

Quality Evaluation of Maize Based Complimentary Food Supplemented with Garden Peas

Ukeyima

Acham

Amaechi

2019

AFSJ

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The quality of complimentary food made from blends of maize ogi flour and garden pea flour was studied. Five blend ratios and codes of 100:0 (Sample A), 90:10 (Sample B), 80:20 (Sample C). 70:30 (Sample D) and 60:40 (Sample E) were developed for Maize ogi flour and garden pea flour respectively. Proximate compositions, functional and sensory properties of the samples were analyzed using standard methods. The result for the functional properties of the formulated complimentary food samples showed that the bulk density, water absorption capacity, oil absorption capacity, foaming capacity, swelling index and least gelation concentration ranged between 0.65 g/mL-0.75 g/mL, 1.73 g/g-1.87 g/g, 1.61 g/g-1.78 g/g, 5.97%-8.91%, 1.51 v/v-1.96 v/v and 6.00%-14.00% respectively. The proximate composition result revealed that the moisture, protein, fat, fibre, ash and carbohydrate contents were 7.34%-7.96%, 6.24%-12.04%, 1.11%-10.16%, 2.13%-4.27%, 0.66%-1.44% and 64.75%-81.90% accordingly. The sensory evaluation carried out on the formulated samples by the panelists showed that the sample incorporated with 10% garden pea flour was the most preferred in terms of appearance, aroma, texture, taste and overall acceptability. The study has indeed shown that it is possible to produce a maize based complimentary food supplemented with garden pea flour with up to 40% supplementation level. This will not only improve the macro- and micro-nutrient content, but it will also enhance the functional quality attributes as well. The formulated food product also has low moisture content, which will reduce drastically the proliferation of microorganisms which will ultimately guarantee the shelf life stability of the food. However, further studies should be carried out in exploring processing methods that produces Pea protein hydrolysate from Garden pea grains which can improve the protein content of the maize based complimentary food and help in meeting the protein demands of infants.

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“…Incorporation of desert locust/ grasshopper into finger millet flour is of particular interest because the fat from the insects has been reported to contain essential fatty acids such as linoleic, linolenic acids and oleic acid similar to fish oil (Ssepuuya et al, 2017). The enrichment of finger millet with the insects increased the protein and fat contents in the composite flours that makes them potential candidates for weaning babies compared to finger millet alone since the protein content of 15-20%, fat content of around 10%, carbohydrate content of 60-70% and total ash content of less than 5% are desired for weaning foods (Kumkum et al 2013).…”

Section: Discussionmentioning

confidence: 99%

Development and microbiological load of composite flours from locusts, grasshoppers and malted finger millet

Kw¹,

Jm²,

King'ori³

et al. 2019

ajfst

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This study attempted the processing and inclusion of insects into a local staple food to endear them to the population. Mature desert locusts (Schistocerca gregaria) and migratory grasshoppers (Acanthacris ruficornis) reared at Egerton University were dried and ground into powder then used to develop composite flours with malted finger millet flour. Proximate analysis and protein digestibility tests of the composite flours were done and their microbial loads (total viable counts, TVC; coliforms; Lactic acid bacteria, LAB; Yeasts and molds) were evaluated. The addition of locust and grasshopper flour increased the protein and fat contents of finger millet flour from 9.20 to between 13.60 and 27.30% and from 1.40 to 3.30-11.40%, respectively. Protein digestibility of the finger millet was improved by malting (from 71.50 to 91.50%) while that of the insect flours was high (approximately 90.00%). The microbial loads in individual products and in composite flours ranged between 10 6-10 8 cfu/g for TVC, 10 5-10 8 cfu/g for coliforms, 10 4-10 7 cfu/g for LAB, and 1.7-2.5 × 10 7 for yeasts and molds. Our study indicates that locusts and grasshoppers could be incorporated into existing staple foods to generate highly nutritious products that could be recommended to fight malnutrition.

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Chemical, Functional and Nutritional Characteristics of Weaning Food Formulations

Cited by 6 publications

References 16 publications

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Quality Evaluation of Maize Based Complimentary Food Supplemented with Garden Peas

Development and microbiological load of composite flours from locusts, grasshoppers and malted finger millet

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