Development of quality protein product using biofortified maize to combat malnutrition among young children

Abstract

Background and objectives Protein–energy malnutrition is the most prevalent nutrient deficiency across the world predominantly affecting young children. The present study was undertaken to develop quality protein maize (QPM)‐based biscuits for its supplementation to 60 malnourished young children (aged between 4 and 6 years). The developed biscuits were analyzed for nutritional composition, and the effect of supplementation was determined by evaluating the overall nutritional status of the subjects. Findings The nutritional analysis revealed that QPM‐based biscuits contained 8.1 g/day crude protein, 0.8 g tryptophan, 1.6 g methionine, and 3.6 g lysine per 100 g. The evaluation of nutritional status of the subjects revealed that the blood levels of total protein in the subjects of both groups were at par with the standard value (6.6 g/dl) before and after supplementation. Conclusions A percentage of total anemic subjects (63.3%) in the experimental group significantly (p ≤ .01) reduced to 16.6 percent, and the prevalence of severe underweight (≥3 SD) (23.34%) reduced to zero after supplementation with QPM‐based biscuits. Significance and novelty This study opens prospects for the bakery industry to develop low‐cost quality protein products which may further be recommended to the supplementation programs engaged to curb malnutrition in the developing countries.

Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications

“…Results indicated by Grover et al (2020) denoted that the crude protein as well as in vitro protein digestibility of QPM biscuits was significantly higher (81.9%) as compared to wheat flour biscuits (78.8%). Serka et al (2019) reported that the crude protein content increased from 1.72% in kocho bread to 11.35% in flatbread incorporated with broad bean and QPM.…”

“…Results indicated by Grover et al . (2020) denoted that the crude protein as well as in vitro protein digestibility of QPM biscuits was significantly higher (81.9%) as compared to wheat flour biscuits (78.8%). Serka et al .…”

Mecanismos asociados con la modificación del endospermo en maíz de calidad proteínica

“…Desalegn et al (2015) showed that QPM based complementary foods have good sensory acceptability and can help meet the minimum recommended daily dose of energy (370 kcal) and protein (10.9 g) for children aged 6 -36 months, as well as two thirds of the recommended iron and zinc daily dose and up to 50 % of vitamin A. The supplementation of malnourished young children (4 -6 years old) with QPM-based biscuits reduced the percentage of anemic subjects from 63.3 % to 16.6 % and the prevalence of severe underweight from 23.3 % to 0 % (Grover et al, 2020).…”

Biofortification of Cereals and Pulses Using New Breeding Techniques: Current and Future Perspectives

“…The opaque-2 (o2) mutant form in maize has the potential to increase tryptophan and lysine contents. Varieties possessing o2 allele have relatively high lysine and tryptophan contents as compared to wild typed varieties (45,46). Micronutrients, i.e., zinc, iron, health-supporting γlinolenic acid, polyunsaturated fatty acids, and stearidonic acid (STA), are also reportedly deficient in barley.…”