Nutritional and Sensory Properties of High Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted Beans for Child-Weaning in Developing Countries: A Case for Uganda

Kikafunda, Joyce K.; Abenakyo, Loy; Lukwago, Fred B.

doi:10.1080/03670240600846344

Cited by 36 publications

(40 citation statements)

References 14 publications

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“…Scientifi c studies reported on the importance of low moisture content in complementary foods, especially to increase the nutrient composition [Amankwah et al, 2009] and shelf life of the product [Kikafunda, 2006;Oyenuga, 1968]. It is evident that the low moisture content of food products inhibits biochemical activities of invading microorganisms, and thereby prevent food spoilage during storage [Kikafunda, 2006].…”

Section: Discussionmentioning

confidence: 99%

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Ijarotimi¹,

Keshinro²

2013

Pol. J. Food Nutr. Sci.

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Key words: popcorn-based complementary foods, amino acid profi le, nutritional qualityThe aims of this study are to produce and evaluate nutritional quality of complementary foods using popcorn, bambara groundnut and African locust beans.The food materials were fermented, oven dried, milled and sieved into fl our. The fl ours were mixed as follows: fermented popcorn-African locust bean (FPA) (70% popcorn, 30% African locust bean), fermented popcorn-bambara groundnut (FPB) (70% popcorn, 30% bambara groundnut) and fermented popcorn-African locust bean-bambara groundnut (FPAB) (70% popcorn, 20% bambara groundnut, 10% African locust bean). Physicochemical, sensory and nutritional properties of food samples were determined using standard methods.Protein content of FPAB (26.87±1.07 g/100 g) was signifi cantly higher than FPB (20.87±1.02 g/100 g) and FPA (20.49 g/100 g) respectively. For mineral composition, potassium had the highest value in FPA (173.75±0.21 mg/100 g), FPB (157.45±0.25 mg/100 g) and FPAB (132.75±0.15mg/100 g), while copper was the least mineral. The percentage recommended daily allowance (RDA) met by total essential amino acid (TEAA) ranged between 55.99% for FPA and 82.33% for FPB. The predicted protein effi ciency ratio (P-PER) range between 0.54 and 1.43 for FPB and FPAB respectively; while biological value (BV) was between 20.13 and 39.94%. The oxalate, tannin, phytate and trypsin inhibition of popcorn-based food samples was reduced to a minimum level.It could be concluded that FPAB had a better nutritional quality over FPA and FPB using selected nutritional indices; hence, FPAB blends could be used as complementary food for infants. However, nutritional and biochemical studies of the formulations are needed to further substantiate their nutritional potentials.Brought to you by | MIT Libraries Authenticated Download Date | 5/9/18 11:04 PM

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Section: Discussionmentioning

confidence: 99%

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Ijarotimi¹,

Keshinro²

2013

Pol. J. Food Nutr. Sci.

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“…Nevertheless, dehulling during sample preparation removes the hulls, which contain much fiber (Kikafunda, Abenakyo, & Lukwago, 2006). …”

Section: Nutritional Qualitymentioning

confidence: 99%

Nutritional and sensory quality of composite extruded complementary food

Forsido

Duguma

Lema

et al. 2019

Food Science & Nutrition

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Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal‐dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D‐optimal mixture experiment with 13 runs was designed. Accordingly, 55–65 g/100 g oats, 11–23 g/100 g soybean and 6–11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co‐rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β‐carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence‐based selection of locally grown plant‐based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low‐income settings.

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“…Scientific studies reported on the importance of low moisture content in complementary foods, especially to increase the nutrient composition (Amankwah et al, 2009) and shelf life of the product (Kikafunda, 2006). It is evident that the low moisture content of food products inhibits biochemical activities of invading microorganisms, and thereby prevents food spoilage during storage (Kikafunda, 2006 Therefore, supplementing cereals with these foods could lead to higher mineral content.…”

Section: Data Handling and Statistical Analysismentioning

confidence: 99%

“…It is evident that the low moisture content of food products inhibits biochemical activities of invading microorganisms, and thereby prevents food spoilage during storage (Kikafunda, 2006 Therefore, supplementing cereals with these foods could lead to higher mineral content.…”

Section: Data Handling and Statistical Analysismentioning

confidence: 99%

Optimization of cereal-legume blend ratio to enhance the nutritional quality and functional property of complementary food

Walle¹,

Moges²

2017

Eth J Sci & Technol

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This study investigated the effect of different cereal-legume blending ratios on nutritional quality and functional property of different blends. The legumes and steeped cereals were cleaned, minimally roasted, dehulled, milled and sifted separately. A single-factor experiment with three levels of the factor (cereal: legume ratio 85:15, 75:25 and 65:35 coded as B1, B2 and B3, respectively) with two replications were used to conduct the experiment. The collected data were subjected to analysis of variance using SPSS statistical software and compared with the recommended values for the age group of 6-24 months. Mean separation result showed that protein, fat, energy, crude fibre and ash contents were significantly (p<0.05) different among the blends where B3 revealed higher values. Protein contents of B2 and B3, ash and fiber content of the three blends, as well as energy value of B3 were within the recommended levels. However, none of the blends met the recommended fat content. Calcium, zinc and iron content of the blends increase as the proportion of legumes increase, but only the iron value was within the recommended level. The molar ratio of phytate and the three minerals were within the recommended value for better absorption. Water solubility index increased as the proportion of legume increased from 15% to 25% then decreased as legume increased to 35%. B1 revealed significantly higher viscosity values (248.43±3.35cP) and viscosity decrease as the proportion of legume increased. Based on 10 nutritional and functional criteria, B3 possess the most desirable among the studied blends.

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Nutritional and Sensory Properties of High Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted Beans for Child-Weaning in Developing Countries: A Case for Uganda

Cited by 36 publications

References 14 publications

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Nutritional and sensory quality of composite extruded complementary food

Optimization of cereal-legume blend ratio to enhance the nutritional quality and functional property of complementary food

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