Development and quality evaluation of low‐cost, high‐protein weaning food types

Abstract

Purpose -The objective of this study is to develop two nutrient-dense and acceptable weaning foods -Prowena and Propalm -using high-protein food ingredients: crayfish (Macrobachium spp), soybeans (Glycine max) and groundnut (Arachis hypogea) to enrich the sole starch based weaning food locally known as "ogi". Design/methodology/approach -The weaning food mixture was formulated by mixing yellow maize ogi flour, soyflour, groundnut meal and crayfish flour for Prowena (PROW) while palm oil was added to the mixture for Propalm (PROP). PROW and PROP were compared with the commercial weaning food Nutrend (NUTR) and the traditional weaning food, yellow maize gruel, or ogi (YOG), in terms of energy, nutrients and sensory scores. Findings -Chemical analysis showed that PROW contained 2.71 per cent moisture, 22.95 per cent protein, 5.86 per cent fat, 3.75 per cent fibre, 62.39 per cent carbohydrate, 4.31 per cent ash and 3.75 kcal of energy, while PROP had 2.78 per cent moisture, 21.99 per cent protein, 8.86 per cent fat, 3.89 per cent fibre, 59.29 per cent carbohydrate, 4.77 per cent per cent ash and 3.78 kcal of energy. The sensory evaluation showed that both PROW and PROP were equally acceptable as NUTR and more acceptable than YOG in terms of taste, flavour and texture (p , 0:05). However, there was no significance difference (p . 0:05) in acceptability of PROW, PROP, NUTR and YOG in terms of colour. Originality/value -The paper shows that the two weaning foods would be suitable for the commercial market to increase the protein intake and to combat protein energy malnutrition (PEM) amongst infants.

Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)

“…It indicates the ability of powder to carry the flavor compounds in a food system. Oil retention index signifies the binding and physical entrapment of oil to the polar chains of protein [33]. Significantly lower (p < 0.05) oil retention index observed for peel is might be due to presence of more non-polar amino acid side chains in protein.…”

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

“…The least gelation concentration (LGC) of the samples ranged from 2 to 6% with the least LGC (2%) obtained for dried quality protein maize (DQPM), fermented yellow maize (FYM) and fermented high quality protein maize (FHQPM), respectively while dried germinated quality protein maize (DGQPM) had the highest (6%). This implied that the DGQPM might possess reduced viscosity, plasticity and elasticity, thus forming a low dietary bulk, which is highly favourable for a good complementary diet (Omueti et al 2009). Studies have shown that foods that formed gels at low concentrations were not ideal for infant diet, because of the high dilution rate in an attempt to improve digestibility-volume relation (Ezeji and Ojimelukwe 1993;Obatolu and Cole 2000).…”

“…Oil absorption capacity (OAC) of the flour blend is the ability of its protein to physically bind fat by capillary attraction and it is of great importance since fat is well known as flavor retainer to increase the mouth-feels of foods (Omueti et al 2009). The OAC values ranged from 173.00 to 264.66 g/g with DGQPM and FYM having the significantly (p < 0.05) highest and least values, respectively.…”

Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

“…The lower the bulk density value, the higher the amount of flour particles that can stay together thereby increases the energy content derivable from such diets (Onimawo & Egbekun, 1998). Evidence has shown that high bulk density limits the caloric and nutrient intake per feed of a child, because of the small capacity of the child's stomach that would not be able to accommodate large volume of food to satisfy their energy and nutrient requirements (Omueti et al, 2009). Besides, bulk density is also important in the packaging requirement and material handling of the complimentary diet (Karuna et al, 1996).…”

“…Higher water absorption capacity indicates higher protein content in the formulations, which absorbs and binds with more water (Otegbayo et al, 2000). Scientific finding has shown that high water absorption capacity indicates that food samples hold large volume of water during cooking into gruels, to yield voluminous low energy and nutrient food (Omueti et al, 2009). According to WHO (2003), appropriate complementary food is the one which produce a gruel or porridge that is neither too thick for the infant to consume nor so thin that energy and nutrient density are reduced.…”