Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology

Ajibola, Comfort F.; Fagbemi, Tayo Nathaniel; Osundahunsi, Oluwatooyin F.

doi:10.9734/air/2016/21981

Cited by 7 publications

(5 citation statements)

References 11 publications

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“…This implies a decrease in the compressibility of the flour sample for packaging and other related processes that require compression of food samples, and higher bulk density might also reflect higher energy value on the diet as similarly reported by Nwosu. The microbial load observed in this work (Tables 2a-2e) is similar to the findings of Ambreen 23 ; Amadi and Kiin-Kabari 25 ; Ajibola 26 . The microbial assay for week 0, in the supplemented diets, indicated organisms that are gut-friendly and therefore not harmful.…”

Section: Resultssupporting

confidence: 88%

“…27 The continued presence of BACILLUS subtilis and other organisms may not be of great concern since the food is to be processed by heating which destroys the microbes as reported in the findings of Ajibola. 26 At the end of the 4 th week of storage, the microbial growth noticed in a most shelved sample including the corn flour was an indication of increase conditions for growth such as mesophilic temperature, and nutrients allowed for the maturity and growth of spores into adult organisms which were previously not detected. It is noteworthy that in the 4th week's assay, apart from 10 % cricket diet (shelved) diet, all the diets are safe because they were void of coliform, yeast and the only occurrence of the mold was below the harmful threshold.…”

Section: Resultsmentioning

confidence: 94%

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The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

2019

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Most consumed diets are made from corn and are deficient in proteins. Corn flour was made from fermented and dried yellow corn and supplemented with 5 and 10 % proteins of crickets. The diets were analyzed for the following physiochemical properties: swelling index, wettability, bulk density, solubility, and water holding capacity as well as sensory characteristics in a 7 point hedonic scale and the maintaining quality of each diet. Standard methods for physiochemical properties were used, and the microbial assay was also to analyze the diets at refrigerated and non-refrigerated conditions. The swelling index(1.83-2.00 g), gelatinization temperature ( 66.3 -72.3°C), wettability (22.0-120 seconds), and bulk density (0.59 - 0.67 mg/mL), significantly increased but solubility (14.1 - 3.00%), and oil-water holding capacity ( 90-65 %) reduced significantly in the cricket supplemented diets over the corn flour ( p< 0.05). The sensory characteristics from both the adult and children scored above average on the 7 points hedonic scale, with a major preference for the 5 % cricket supplemented the diet. It is noteworthy that in the 4 weeks of shelf life experiment, all the diets were found to be devoid of the growth of coliforms, yeast and the only occurrence of the mold is below the harmful threshold except with the 10 % cricket supplemented non-refrigerated diet with the growth of B. subtilis on the 3rd week of the experiment. However, the growth of this bacterium is below a harmful threshold. Proper handling and processing are safest before consumption. Supplementations of corn flour with cricket have been found to improve the nutritional quality of corn and may, therefore, be able to solve the problem of malnutrition.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 94%

The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

2019

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“…The result showed that there wasn't significant differences in the body weight gain of the rats fed the fermentedcomposite flours (FBBF and FLOF)and casein-based diets. Similar observations had been earlier reported for weaning foods formulated from maize gruel 'ogi' and crayfish using combined traditional processing technology [21]. The lower body weight gain of the rats fed formulated flour diets agreedwith their feed intakes.…”

Section: Resultssupporting

confidence: 88%

Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours

Digbeu¹

2017

IJNFS

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Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 -2.37), Biological ), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.

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“…Tadesse and Gutema (2020) found that using sorghum, common bean, and carrot flour blends in complementary food could significantly enhance the protein content without compromising consumer acceptance. Other researchers formulated weaning food based on maize and crayfish (Ajibola et al 2016). Onoja et al (2014) mentioned that, like every other cereal, it is ideal to combine cereals with legumes as this will improve their nutritional value.…”

Section: Copper (Cu)mentioning

confidence: 99%

Nutrient Composition of Indonesian Specialty Cereals: Rice, Corn, and Sorghum as Alternatives to Combat Malnutrition

Winarti,

Widaningrum,

Widayanti

et al. 2023

Prev. Nutr. Food Sci.

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Stunted growth (stunting) caused by malnutrition is a growing concern in Indonesia. The nutritional composition of cereals is important information for improving people's nutrition. This research aimed to comparatively study the nutritional values of several Indonesian local cereal crops and provide a nutritional database for promoting local food with the aim of combating malnutrition. The cereals investigated included varieties of rice, corn, and sorghum. The nutritional analysis included ash, protein, fat, carbohydrates, dietary fiber, essential amino acids, vitamins, and minerals. A purposive sampling method was performed by collecting five lots from each sampling area and forming composite samples by combining 1∼2 kg of each sample, then mixed before laboratory analysis. The results showed that colored rice, colored corn and sorghum, contain richer essential nutrients, dietary fiber, and essential amino acids compared to white rice and corn. The highest protein content was found in sorghum (13.26%), followed by corn (9.18%), and rice (8.0%). The highest energy value was also found in sorghum (380.5 kcal/100 g), followed by corn (379.9 kcal/100 g), and rice (362.1 kcal/100 g). The same sequence was seen for the mineral contents, where the zinc and iron contents were 1.57 and 2.39 mg/100 g, respectively for sorghum; 1.36 and 0.79 mg/100 g for corn; and 0.93 and 0.58 mg/100 g for rice. Accordingly, it can be concluded that sorghum has the highest nutritional value and therefore potential for combating malnutrition, while corn and rice are also highly nutritious and can be grown locally in order to combat malnutrition.

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Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology

Cited by 7 publications

References 11 publications

The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours

Nutrient Composition of Indonesian Specialty Cereals: Rice, Corn, and Sorghum as Alternatives to Combat Malnutrition

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Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology

Cited by 7 publications

References 11 publications

The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

Nutritional Quality of Weaning Foods Formulated from Yam (&lt;i&gt;Dioscorea alata&lt;/i&gt; and &lt;i&gt;Dioscorea cayenensis&lt;/i&gt;) Composite Flours

Nutrient Composition of Indonesian Specialty Cereals: Rice, Corn, and Sorghum as Alternatives to Combat Malnutrition

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Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours