Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Javed, Faiqa; Jabeen, Sidra; Sharif, Mian Kamran; Pasha, Imran; Riaz, Ayesha; Manzoor, Muhammad Faisal; Sahar, Amna; Karrar, Emad; Aadil, Rana Muhammad

doi:10.1002/fsn3.2479

Cited by 8 publications

(6 citation statements)

References 31 publications

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“…Enzymatic activity, a function of high RH, affects the physical properties of the stored crops [4]. Recently, many studies have taken place to understand chickpea storage to improve its storage life and post-harvest quality [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage

Indore,

Chaudhry,

Jayas

et al. 2024

Foods

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The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage.

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Section: Introductionmentioning

confidence: 99%

Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage

Indore,

Chaudhry,

Jayas

et al. 2024

Foods

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“…The movement of water vapor occurs in plastic bags better than in foil. Since the foil is a metal foil bag formed from polypropylene film coated on the outer surface with metal vapor, it has better water and gas barrier properties than single-layer polyethylene film bags [17].…”

Section: Results Of the Quality Changes During Storage Of The Seasone...mentioning

confidence: 99%

Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

Kanpairo

2024

Trends Sci

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The study focuses on transforming Sajor-caju mushrooms into snack foods through frying and flavoring. The main objective is to examine how different packaging formats impact the quality of seasoned fried mushroom products. The process involves steaming and drying the mushrooms until the moisture content is below 6 %. Subsequently, the mushrooms are fried in a vacuum fryer at 115 °C under a vacuum pressure of 620 mm Hg for 5 min. The mushrooms obtained were developed into herb-flavored fried mushrooms according to the recipe and method from the model farm project, Than To District, Yala Province of Thailand. The products were packed in 3 different packaging formats; in PP bags (control sample), in polypropylene plastic bags containing oxygen absorber (PP+O2 absorber), and in aluminum foil bags (AL), stored at room temperature, 29±2 °C for 90 days. The study revealed that different packaging formats resulted in the seasoned fried mushroom product in the color value (L* a* b*), aw value, moisture content, TBA value, total microbial and fungal counts, and sensory acceptance score (p < 0.05) with statistical significance. From the results, it could be concluded that packing in polypropylene plastic bags could store the product for 30 days, and products packed in PP+O2 absorber could maintain an acceptable sensory quality similar to the one newly prepared for up to 45 days. Packing in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days while the product still conformed to the Community Product Standard (303/2004). Moreover, the results from this study can be applied to other snack products and further commercialized. HIGHLIGHTS Seasoned fried Sajor-caju mushroom is an exciting snack containing high nutritional value and can potentially be an export product that can replace other snack foods Greasiness occurring in the frying process is still problematic for seasoned fried mushrooms causing a rancid smell and resulting in the product not being stored for a long time Packing seasoned fried mushroom products in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days at room temperature (29±2 °C) GRAPHICAL ABSTRACT

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“… Hossain et al (2020) [ 42 ] Chickpea, mungbean, and peanut-based (Pakistan) Mungbean, chickpea, and peanut were self-production; the other main ingredients were bought in the local market. Javed et al (2021) [ 43 ] Note: RUTF: Ready to Therapeutic Food; RUSF: Ready to Use Supplementary Food . …”

Section: Resultsmentioning

confidence: 99%

“…There was no statistically significant interaction between weight gain and other baseline variables. Recovered: P-RUTF: 671/1103 (60.8%) SMS-RUTF: 439/824 (53.3%) Mortality Rate: P-RUTF: 138/1103 (12.5%) SMS-RUTF: 113/824 (13.7%) Default Rate: P-RUTF: 278/1103 (25.2%) SMS-RUTF: 233/824 (28.3%) The median length of stay for children recruited into the P-RUTF arm was 35 days (23–49 days), and for SMS-RUTF, it was 35 days (21–56 days), For those who were discharged as recovered, the median length of stay was 35 days [ [23] , [24] , [25] , [26] , [27] , [28] , [29] , [31] , [32] , [33] , [34] , [35] , [36] , [37] , [38] , [40] , [41] , [42] , [43] , [47] , [48] , [49] , [50] , [51] , [52] ] and 47 days [ [23] , [24] , [25] , [26] , [27] , [28] , [29] , [31] , [32] , [33] , [34] , [35] , [36] , [37] , [40] , [41] , [42] , [43] , [47] , [48] , [49] , [50] , [51] , …”

Section: Resultsmentioning

confidence: 99%

Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review

Fetriyuna,

Purwestri,

Jati

et al. 2023

Heliyon

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Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 8 publications

References 31 publications

Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage

Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage

Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review

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