Computer-Optimized Weaning Food Blends

Hayes, Richard; Mwale, Jonas; Tembo, P.; Wadsworth, J. I.

doi:10.1177/156482659501600310

Cited by 7 publications

(8 citation statements)

References 10 publications

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“…Nutrition . (Athanasios et al, 1994; Darmon et al, 2002; Ferguson et al, 2004; Gladwin et al, 2001; Hartter and Boston, 2007; Hayes et al, 1995; McIntyre et al, 2001; Niang et al, 1998; Seagle and McNaughton, 1992)…”

Section: Subjectsmentioning

confidence: 99%

A bibliography of applications of operational research in sub-Saharan Africa

Smith

2010

International Transactions in Operational Research

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There continues to be considerable interest in the potential for applying Operational Research (OR) in less‐developed countries. A recent paper provided a bibliography of published research from West Africa. This paper extends that bibliography to the other sub‐Saharan nations, with the omission of South Africa. In some parts of this region, there have been numerous applications described in the literature, while in others there is very little on record. As in the earlier paper, the material has been collected from a wide range of journals, extending from the regular OR literature to many application journals. In addition to the references, the paper describes the manner of collection of this information, and discusses the resulting picture of OR in sub‐Saharan Africa.

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Section: Subjectsmentioning

confidence: 99%

A bibliography of applications of operational research in sub-Saharan Africa

Smith

2010

International Transactions in Operational Research

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“…Work on the development of nutritious weaning food blends based on locally available Zambian legumes and cereals has been published 22. Evaluating complementary foods for acceptability is useful in their optimization before they are introduced into the market23 or used for intervention programmes.…”

Section: Introductionmentioning

confidence: 99%

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

Owino

Sinkala²,

Amadi

et al. 2007

J Sci Food Agric

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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.

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“…Crude protein (CP) content ranged from 82.18 to 173.46 g, of which the MSCF value was significantly higher ( P < 0.5) than each other CFs, which may be a result of the inclusion of protein‐rich crayfish 51 in its formulation. Only MF protein content was below the recommended energy yield of 12–15 E% from CP of dry CFs 48 …”

Section: Resultsmentioning

confidence: 92%

“…Moisture content ranged from 47.42–73.18 g, of which the MSCF value was significantly higher ( P < 0.5) than those of MF and MSF, but significantly lower ( P < 0.5) than that of FWMF. However, the moisture contents of the CFs were within the ≤ 100 g level recommended for dry CFs 48 . Low moisture content is desirable in CFs to enhance stability during storage, reduce microbial growth and increase the shelf life.…”

Section: Resultsmentioning

confidence: 97%

Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii)

et al. 2022

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BACKGROUND: Plant-based complementary foods (CFs) supply insufficient amount of nutrients to meet recommended nutrient intakes for 6-23-month-old children. The present study determined the nutritional quality of CFs formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii). Three CFs were formulated; namely, maize flour (MF, 100:0% w/w), blends of maize and soybean flour (MSF, 72:28% w/w), and maize, soybean and crayfish flour (MSCF, 80:10:10% w/w). Nutritional quality was evaluated using analyses of chemical composition of CFs and of protein quality of complementary food diets. Data were compared by multivariate analysis of variance and significantly differentiated. Nine selected nutritional criteria were used to decide the CF that had best nutritional characteristics compared to MF and fortified wheat flour (FWMF). RESULTS: Total scores obtained from the selected nutritional criteria ranked MSCF, with total score of 15, as the lowest and thus it was considered to have the most desirable nutritional characteristics compared to MF, MSF and FWMF, which had respective total scores of 31, 22 and 20.CONCLUSION: Conclusively, MSCF may serve as a better alternative CF for MF, MSC and FWMF. The present study has produced a potential alternative cost-effective and adequate CF, formulated from crayfish (P. clarkii) supplementation of locally available blend of yellow maize (Z. mays) and soybean (G. max), for the poor human population, aiming to encourage the consumption of animal-sourced CF for alleviating the prevalence of childhood undernutrition.

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Computer-Optimized Weaning Food Blends

Cited by 7 publications

References 10 publications

A bibliography of applications of operational research in sub-Saharan Africa

A bibliography of applications of operational research in sub-Saharan Africa

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

Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii)

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