Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

Tadesse, Abebe; Ibrahim, Ali Mohammed; Forsido, Sirawdink Fikreyesus; Duguma, Haile Tesfaye

doi:10.1108/nfs-01-2018-0001

Cited by 13 publications

(10 citation statements)

References 21 publications

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“…Similar results were also reported on nutrient composition of fortified complementary foods prepared for 6-23 month age groups were 440 energy (kcal), 6-11 protein (gm), 12.7 fat (gm) per 100 gm was higher than present results (Lutter and Kathryn, 2003). In addition, Tadesse et al (2019) reported that, complementary food from bulla, pumpkin and amaranth flour reported good nutritional property along with the sensory properties.…”

Section: Nutritional Quality and Nutrient Adequacy Of Collected Complementary Foodsupporting

confidence: 88%

Food variety, dietary diversity scores and dietary quality of complementary foods consuming by 6-24 months aged children in Jimma town, southwest Ethiopia

Mezgebo

Lema

Satheesh

2020

NFS

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Purpose This paper aims to assess Food Variety Score (FVS), Dietary Diversity Score (DDS) and dietary quality of collected complementary foods consumed in Jimma town, southwest Ethiopia. Design/methodology/approach Multi-stage stratified simple random sampling method was used to identify 384 children who were between 6 to 24 months of age living in Jimma town, Ethiopia. FVS and DDS were assessed based on 24 h recall method. Aliquot of infant’s diet samples were collected from randomly selected 30 household mothers feeding to 6-24 months aged children, and they are combined to get 15 samples by enquiring the ingredients similarly used in preparation. The major nutrients, anti-nutrients were determined with standard procedures. Further, nutrient adequacy and mean adequacy were determined for collected samples. Findings Results showed that mean FVS was 7.14 ± 4.07 (range 0 to 18) and DDS was 3.44 ± 1.75 (range 1 to 8). Consumption of diversified diet among the studied population significantly associated with residence areas of children’s (p = 0.001), age of the care taker (p = 0.001), occupation of care takers (p = 0.001), monthly income (p = 0.001), average money spent on food purchase per month (p = 0.001). Average mean adequacy of macronutrients (crude protein, crude fat and carbohydrate) was observed as 0.81, micronutrient (Fe, Ca, Zn) mean adequacy was 0.49 and Vitamin A adequacy was 0.34 for the complementary foods. All the complementary foods were reported mean adequacy of < 1 for macro and micro nutrients. Originality/value Studies on dietary diversity and dietary quality of the complementary foods were not documented in Jimma town, Ethiopia. The results of this study are highly useful to understand the complementary foods consumption pattern particularly in dietary diversity and food variety. Moreover, results obtained on dietary quality are very useful to recommend further development in complementary food preparations in the study area.

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Section: Nutritional Quality and Nutrient Adequacy Of Collected Complementary Foodsupporting

confidence: 88%

Food variety, dietary diversity scores and dietary quality of complementary foods consuming by 6-24 months aged children in Jimma town, southwest Ethiopia

Mezgebo

Lema

Satheesh

2020

NFS

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“…The Fe contents (6.63-7.46 mg/100g) (Table 4) of the formulated complementary flours found in this work are higher than in the range of the Estimated Average Requirement (EAR) for children aged between 1 to 8 years (3.0-4.1 mg/d) and but are similar for infants aged between 6 to 12 months (6.9 mg/d) (IMFNB, 2001). Somewhat similar Fe content (6.8-10.5 mg/100g) in the complementary flour formulated from bulla (dried exudate from the corm of Ensete ventricosum), pumpkin and germinated amaranthus flour were reported by Tadesse et al (2018).…”

Section: Mineral Contentssupporting

confidence: 58%

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

Keyata

Tola

Bultosa

et al. 2021

Heliyon

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Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40-60% malted sorghum, 20-30% blanched soybean, 10-20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.

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“…Ijah et al (2014) noticed that protein content of potato and sweet potato bread was significantly decreased because both flour contained less protein as compared to WF. On the contrary, Tadesse et al (2018) showed that the protein content in snack food was increased when the pumpkin and amaranth flour was added, which might be due to the high protein content of these two plants.…”

Section: Resultsmentioning

confidence: 93%

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Kumar

2019

NFS

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Purpose Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing. Design/methodology/approach The seven pie bread formulations were prepared with addition of different amount of PF (0, 10, 20, 30, 40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyzed. Findings Compared to dough with WF, dough height was decreased significantly but total gas volume showed no significant difference with the addition of PF (10-60 per cent), and the dough height was decreased gradually with the increasing addition of PF (p = 0.0012). Scanning electron microscopy and confocal laser scanning microscopy showed that dough with 10-30 per cent PF revealed smooth surface and continuous network structure was also existed between starch and gluten, this was similar to the structure of wheat dough, while the surface was rough and the connection was not continuous when the PF addition was further increased from 40 to 60 per cent. Nuclear magnetic resonance showed dough with 10-60 per cent PF presented larger content of immobilized water compared to the wheat dough, and its content was also increased with the increasing addition of PF (p = 0.0008). Pie bread with 10-60 per cent PF exhibited lower fat, carbohydrate content and energy value compared to the wheat pie bread, and the fat, carbohydrate, energy was further decreased with the increasing addition of PF (p = 0.0012, 0.0002, 0.0007, respectively), while the dietary fiber content increased (p = 0.0011). In addition, specific volume and height/diameter ratio showed no significant difference in pie bread with 0-40 per cent PF, which were 2.1-2.4 cm3/g and 0.16-0.19, respectively (p = 0.004), whereas they were reduced significantly when the PF was increased to 60 per cent (p = 0.001, p = 0.002). In addition, the lightness (L) of pie bread decreased gradually with the increasing amount of PF, and the browning index was increased. Pie bread with 0-40 per cent PF showed similar hardness, springness and chewiness value, which were also increased when the PF was increased to 60 per cent (p = 0.001). The above results indicated that PF could improve the nutritional quality of pie bread, and the appropriate addition amount should be no more than 40 per cent. Research limitations/implications The mechanisms of this study should be clarified for further study. Practical implications PF was an excellent food ingredient and could be used for pie bread making at 30 per cent replacement level to overcome use of WF. Social implications The results of this study can provide a new kind of potato staple food with high nutrition and low energy for market and consumers. Originality/value PF was first used to produce yogurt pie bread to improve the nutritional properties of traditional WF yogurt pie bread.

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Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

Cited by 13 publications

References 21 publications

Food variety, dietary diversity scores and dietary quality of complementary foods consuming by 6-24 months aged children in Jimma town, southwest Ethiopia

Food variety, dietary diversity scores and dietary quality of complementary foods consuming by 6-24 months aged children in Jimma town, southwest Ethiopia

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

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