Nutrient content and sensory acceptability of a weaning diet formulated from mixtures of soya bean, groundnut and rice

Eshun, Guy; Baffour, Nyantakyiwaa Kyei; Ackah, Priscilla Yaaba

doi:10.5897/ajfs11.121

Cited by 9 publications

(13 citation statements)

References 8 publications

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“…Hence, there is the need to introduce appropriate weaning foods to the child which will supply the additional safe sources of energy and protein to complement breast milk and fully aid the growth and development of the child. Failure to feed the baby with appropriate food could lead to malnutrition, a problem that is common with most children in the developing countries of which Nigeria is one (Asma et al, 2006;Eshun et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Msheliza¹,

Ilesanmi²,

Hussein³

et al. 2018

Afr. J. Food Sci.

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This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum: soybean: malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of untreated sorghum : soybean. The microbial and sensory qualities of the samples were determined. The result of the microbial analysis of the formulated weaning food blends showed that all samples indicated a safety for consumption. The appearance of both treated and untreated were not significantly different (p<0.05) while the means scores of the blends in texture, taste, aroma and overall acceptability were significantly different (p<0.05). Fermentation and roasting used in this study showed that the processing methods had marked effect on the microbial and sensory quality of the weaning foods produced, thus, its recommendation for domestic processing of weaning foods.

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Section: Introductionmentioning

confidence: 99%

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Msheliza¹,

Ilesanmi²,

Hussein³

et al. 2018

Afr. J. Food Sci.

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“…Fermentation has been reported to raise the protein contents of seed (Omafuvbe et al, ) and this could have contributed to the protein content of the formulated diet. Calculated energy for the developed diets satisfied the FAO/WHO required level for weaning diet, which may be attributed to the available carbohydrates and lipids contents of the diet (Eshun, Baffour, & Ackah, ).…”

Section: Resultsmentioning

confidence: 84%

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

et al. 2019

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The nutritional performance and antioxidant profile of sprouted sorghum‐based weaning diets were evaluated in weaning wistar rats. Rats were fed basal diet, unroasted germinated sorghum‐based diet, roasted germinated sorghum‐based diet, or a commercial weaning feed (nutrend) for 28 days. Energy, carbohydrate, crude protein, lipids, crude fiber, and ash contents of the sorghum‐based diets compared significantly with FAO/WHO recommendations. Contrastingly, moisture content of the germinated sorghum‐based diet was higher than the recommendation. Weight gain, feed efficiency ratio, protein efficiency ratio, net protein utilization, biological value, and digestibility of unroasted germinated sorghum‐based diet‐fed rats compared significantly with Nutrend. Roasted germinated sorghum‐based diet produced differential effects on these indices. The unroasted germinated sorghum‐based diet significantly raised the antioxidant enzymes in the rat liver and kidney. Overall, evidence from the study indicates that unroasted germinated sorghum‐based diet improves the nutritional performance and the antioxidants of weaning rats compared to the roasted germinated sorghum‐based diet. Practical applications The provision of nutritionally adequate food from local sources during the weaning period of infants continues to be a major source of concern in developing countries. The formulated unroasted sprouted sorghum‐based diet can be adapted and used as weaning food. Furthermore, the diet can be processed and developed into a weaning food.

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Section: Introductionmentioning

confidence: 99%

Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean

Ea¹,

Jb²,

Joy³

et al. 2018

J Nutr Food Sci

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This study investigated the effect of fermentation and roasting on the physicochemical properties of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/ roasted, then milled into flours. Untreated sorghum and soybean flours were also produced and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum:soybean:malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of sorghum:soybean. The physicochemical properties of the weaning food blends were determined. Moisture ranged from 5.16 to 8.03%, crude protein 11.43 to 26.72%, crude fat 5.19 to 8.03%, ash 0.91 to 2.72%, crude fibre 0.30 to 1.16% and carbohydrate 57.14 to 71.40%. The buck density ranged from 0.68 to 0.76 g/ml, viscosity 561.33 to 1065 mPas, dispersibility 63.33 to 72.67%, wettability 11.55 to 46.54s, Water absorption capacity (WAC) 8.00 to 8.41 ml/g and gelation temperature 71.00 to 77.67°C. Fermented samples showed a least gelation capacity compared to roasted, fermented/roasted and untreated samples. Fermentation and roasting used in this study showed that the processing methods had marked effect on the physicochemical properties of the weaning foods produced. Thus, its recommendation for domestic processing of weaning foods.

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Nutrient content and sensory acceptability of a weaning diet formulated from mixtures of soya bean, groundnut and rice

Cited by 9 publications

References 8 publications

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean

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