Formulation of an Infant Food Based on Breadfruit (Artocarpus Altilis) and Breadnut (Artocarpus Camansi)

Abstract

The availability of nutritious and palatable high-protein infant foods made from local staple crops is essential to proper health and nutrition of children. New product development studies were carried out to formulate an infant food from breadfruit (Artocarpus altilis) pulp and breadnut (Artocarpus camansi) seeds, which are locally available in Ghana, in combination with roasted malted maize and roasted groundnuts. Granulated sugar, full-fat powdered milk and dried powdered carrots were also incorporated into the formula. Physicochemical studies (proximate and functional analyses) on the raw ingredients and the formulated products included moisture, ash, protein, fat, fibre and carbohydrate contents and also waterbinding capacity, solubility, swelling power, viscosity and dispersability. Analyses on a local infant food and a commercial infant food, both maize-based, were made for comparison purposes. Roasting of the ingredients reduced their moisture content, increasing shelf life and providing an advantage in product development. Malting the maize reduced its water-binding capacity and viscosity while increasing solubility. Sensory evaluation of the formulated products revealed that the formulation with 50% Artocarpus altilis pulp, 40% malted, roasted maize and 10% roasted groundnuts had the most preferred attributes in terms of aroma, texture, mouthfeel, sweetness, aftertaste and overall acceptability. Proximate analysis of this product showed: 7.9% moisture, 2.2% crude ash, 1.9% crude fibre, 14.7% crude protein, 9.9% crude fat and 63.5% carbohydrate, indicating that this infant food was comparable to the commercial infant food with respect to protein and fat. The incorporation of breadfruit and breadnut into locally-produced infant foods can provide a nutritious and palatable alternative. It is therefore expedient to formulate infant foods from local staples that are nutritious, fit into the traditional culinary and child-feeding practices of the region and are affordable.

Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

“…The ash content of T.africana seed flour was 2.64%; lower than 3.1% reported by Nelson-Quartey (2007) for Artocarpus camansi but higher than sweet potatoes (0.66-1.98%; Ihekoronye and Ngoddy, 1985). The high ash content of the flour suggests T.africana could be good source of dietary minerals.…”

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

“…Break down of starch during fermentation reduce starch content and decrease the bulk density (Oti & Akobundu, 2008). Low bulk density flour was suitable for infant formulations (Nelson-Quartey, Amagloh, Oduro, & Ellis, 2007). Low bulk weaning foods produced by germination and fermentation might be useful in many bakery products (Okoye, Ezigbo, & Animalu, 2010).…”

Breadfruit (Artocarpus altilis and hybrids): A traditional crop with the potential to prevent hunger and mitigate diabetes in Oceania

“…Not surprisingly, a majority of this research has focused on the physiochemical properties of breadfruit starch and flour (Nwokocha & Williams, 2011;Wang et al 2011;Akankbi et al 2009;Loos et al 1981) and their application towards the production of a wide range of products such as bread (Malomo et al 2011;Olaoye & Onilude, 2008), biscuits, crackers, chips (Omobuwajo, 2003), fermented foods (Adeniran et al 2012), infant formula (Nelson-Quartey et al, 2007), noodles (Akankbi et al 2011), and porridge (Mayaki et al 2003). Preliminary data on breadfruit flour suggests that breadfruit is well tolerated by humans and does not contain common anti-nutrients or intolerance compounds (Ewing & Tucker 2009).…”