Food composition tables: Recommended method for deriving nutrient values in their preparation

Polacchi, Wanda

doi:10.1016/s0002-8223(21)03771-8

Journal of the American Dietetic Association

1985

DOI: 10.1016/s0002-8223(21)03771-8

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Food composition tables: Recommended method for deriving nutrient values in their preparation

Wanda Polacchi¹

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Cited by 6 publications

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Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Ene-Obong

Obizoba

1996

Plant Food Hum Nutr

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The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protein, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the African yambean (AYB) were examined. The cooking time ranged from 90-155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p < 0.05). Blanching and roasting increased the IVPD by 8-11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.

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Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Ene-Obong

Obizoba

1996

Plant Food Hum Nutr

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Nnam

2001

Plant Foods for Human Nutrition

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The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0, 57:42:1, 55:44:1 and 52:46:2 (protein basis) of sorghum, bambara groundnuts and sweet potatoes. Porridges were prepared from the composite flours and the traditional sorghum complementary food. Standard assay methods were used to evaluate the flours for nutrient composition. The porridges were also tested for sensory properties and viscosity. Processing increased the levels of most of the nutrients evaluated. Relative to the sorghum traditional complementary food, the composite flours had higher levels of lipids, protein, ash, crude fiber and minerals (p < 0.05). The porridges from the composite flours were generally liked slightly by the panelists and were about seven times less viscous than the porridge from the traditional sorghum complementary food. Use of the composite flours, particularly the 52:46:2 blend, as a traditional complementary food should be encouraged in Nigeria especially with the increasing cost of commercial complementary foods.

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Evaluation of the Nutrient and Sensory Properties of Multimixes and Porridges Made from Maize, Soybean, and Plantain for Use as Complementary Food

Nnam

Baiyeri

2008

Ecology of Food and Nutrition

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This study is part of a series of exploratory works on the use of cheap and locally available staples to improve the Nigerian traditional complementary foods. The proximate, some mineral, and vitamin compositions of composite flours formulated from maize, soybean, and plantain landrace or hybrid were evaluated. The processing included sprouting maize for 48 h, boiling soybean for 1 h, and hand peeling plantain to obtain the pulp. The samples were dried and milled into fine flours. The flours were combined in ratios of 70:30:0, 65:30:5, 60:30:10, and 55:30:15 (protein basis) of maize, soybean, and plantain landrace or hybrid. Standard assay methods were used to evaluate the composites for nutrient composition. The nutrient levels of the composites were compared with Codex Alimentarius Commission Guidelines for formulated supplementary foods for older infants and young children. "Ogi" flour and Nutrend served as the controls. Porridges made from the composites were evaluated for sensory properties. The boiled soybean contained appreciable quantities of protein (42.18%) and lipid (18.60%). The energy levels of the flour blends and the protein levels of some of the composites (maize, soybean, and plantain landrace or hybrid, 60:30:10) were comparable to that of Nutrend and met the Codex Alimentarius Commission Guidelines. The composites showed nutritional superiority over "ogi" flour in terms of protein, lipid, ash, and iron nutriture. The porridges made from the composites were accepted slightly by the judges. Further work is currently underway in EVALUATION OF THE NUTRIENT AND SENSORY PROPERTIES 65 our laboratory to improve the nutrient composition of the composites and the acceptability of their porridges.

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Food composition tables: Recommended method for deriving nutrient values in their preparation

Cited by 6 publications

References 0 publications

Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Untitled

Evaluation of the Nutrient and Sensory Properties of Multimixes and Porridges Made from Maize, Soybean, and Plantain for Use as Complementary Food

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