Nutritional quality of quality protein maize-based supplementary foods

Abstract

Purpose Child undernutrition is a persistent problem in Africa, especially in areas where the poor largely depend on starchy staples with limited access to diverse diets. The purpose of this study was to determine the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize. Design/methodology/approach Four composite diets were prepared from quality protein maize, namely quality protein maize-soybeans; quality protein maize-soybeans-cowpeas; quality protein maize-soybeans-common beans and quality protein maize alone. A fifth diet was prepared from common maize alone. The control diet (Chesta®) was made from maize, soybeans, fish, bone and blood meal. The formulations were made to meet the greatest amino acid score and the desired amount of energy and fat according to the FAO/WHO (1985) recommendation for pre-school children. Albino rats were used in evaluating the protein quality of the formulations. Findings The food intake was significantly different (p < 0.05) among diets; with a trend of intake decreasing from quality protein maize-based to conventional maize alone diets (apart from the control diet). Protein efficiency ratio and net protein ratio varied significantly (p < 0.05) across the experimental diets. Protein digestibility-corrected amino acid score (PDCAAS) was 80 per cent (quality protein maize-soybeans-cowpeas), 87 per cent (quality protein maize-soybeans), 103 per cent (common maize alone), 98 per cent (quality protein maize), 80 per cent (quality protein maize-soybeans-common beans) and 53 per cent (control). Research limitations/implications Two diets, namely quality protein maize-soybeans-common beans and quality protein maize-soybeans-cowpeas, showed the greatest potential to support growth and rehabilitation of undernourished rats. Human trial is proposed to validate the findings. Originality/value Despite adoption of quality protein maize in several parts of the country, there are no studies that have been done to determine the potential of quality protein maize to support optimal growth and rehabilitation of undernourished children. The objective of this study was, therefore, to evaluate the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

Development of quality protein product using biofortified maize to combat malnutrition among young children

“…Similar trend was observed in the previous study conducted by Prakash (2013). Likewise, one another study also documented that the average lysine and tryptophan contents in supplementary foods developed using QPM were 5.0 and 1.5 g/100 g protein (Maseta, Masha, Nayaruhucha, & Laswai, 2017). The results were found at par to the findings of the present research work.…”

High-protein snack: an extruded from quinoa (Chenopodium quinoa Willd.), tarwi (Lupinus mutabilis Sweet), and sweet potato (Ipomoea batatas L.)

“…Si bien la formulación óptima estaba compuesta por una mezcla de leguminosa y grano andino, es decir, tendría una mejor complementación aminoacídica y en consecuencia, mayor valor biológico verdadero que un cereal. El valor biológico verdadero de la formulación óptima es menor al valor que encontraron Maseta et al (2017) para el valor biológico verdadero del maíz extruido. Maseta et al (2017) reportaron que la digestibilidad verdadera y el valor biológico verdadero de maíz extruido fueron 63,60 % y 68,54 %, respectivamente.…”

“…El valor biológico verdadero de la formulación óptima es menor al valor que encontraron Maseta et al (2017) para el valor biológico verdadero del maíz extruido. Maseta et al (2017) reportaron que la digestibilidad verdadera y el valor biológico verdadero de maíz extruido fueron 63,60 % y 68,54 %, respectivamente. La diferencia en el valor biológico verdadero puede deberse a las temperaturas del proceso de extrusión, debido a que la temperatura máxima a la que fue extruido el maíz fue de 130 °C, mientras que la temperatura máxima de extrusión de la formulación óptima fue de 150 °C.…”

Potential for quality protein maize for reducing proteinenergy undernutrition in maize dependent Sub-Saharan African countries: A review

“…The sub-Saharan region has the highest prevalence of undernourishment in the word, with more than one person in four people stunted due to lack of nutritious food (UNICEF, 2013; Ghosh et al, 2012;Maseta et al, 2017). Steyn and Mchiza (2014) reported that African countries such as Zambia, Rwanda and Zimbabwe recorded a low protein intake since 1980, signifying the need to promote initiatives geared to enhancing access and utilisation of readily available protein rich dietary resources in SSA.…”

“…The diets of most resource limited people are mainly composed of cereals, with inadequate protein sources such as meat and eggs (Gupta et al, 2009;Maseta et al, 2017). To avoid PEU, all essential amino acids must be present in the human diet.…”