Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Abstract

The aim of this study was to develop a nutrient‐enhanced millet‐based composite flour incorporating skimmed milk powder and vegetables for children aged 6–59 months. Two processing methods were tested to optimize nutrient content and quality of millet‐based composite flour, namely germination for 0, 24 and 48 hr and roasting at 80, 100, and 140°C. The amount of ingredients in the formulation was determined using Nutri‐survey software. Germinating millet grains for 48 hr at room temperature significantly (p < 0.05) increased protein content (9.3%–10.6%), protein digestibility (22.3%–65.5%), and total sugars (2.2%–5.5%), while phytate content (3.9–3.7 mg/g) decreased significantly (p < 0.05). Roasting millet grains at 140°C significantly (p < 0.05) increased the protein digestibility (22.3%–60.1%) and reduced protein (9.3%–7.8%), phytate (3.9–3.6 mg/g), and total sugar content (2.2%–1.9%). Germinating millet grains at room temperature for 48 hr resulted in millet flour with the best nutritional quality and was adopted for the production of millet‐based composite flour. Addition of vegetables and skimmed milk powder to germinated millet flour significantly (p < 0.05) increased the macro‐ and micronutrient contents and the functional properties of millet‐based composite flour. The study demonstrated that the use of skimmed milk powder and vegetables greatly improves the protein quality and micronutrient profile of millet‐based complementary foods. The product has the potential to make a significant contribution to the improvement of nutrition of children in developing countries.

Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

“…In addition, it is observed that the treatment improves the energy intake in cassava flours but decreases in corn flours. The percentage coverage regardless of age of these different flours is similar to that of Tumwine, Atukwase, Tumuhimbise, Tucungwiirwe, and Linnemann (), on millet composite flours. Proteins play an important role in tissue formation, development and growth of children.…”

“…This implies that for a good contribution, mineral sources such as Moringa should be provided. These results are much lower than those of Tumwine et al (), whose calcium coverage was as high as 95.50%. Concerning iron, it should be noted that the percentage of contribution is influenced by the treatment.…”

“…Indeed, during roasting, there is condensation of proteins and carbohydrates to form brown colored polymers, which lowers protein availability. The percentage of contribution is lower for all flour and age groups than those of Tumwine et al (), which was between 63.8% and 117.7%. This would be explained by the fact that this author's flour was supplemented with protein sources such as powdered milk.…”

Effect of skimmed milk and vegetable powders on shelf stability of millet‐based composite flour

“…In this study, it was observed that the addition of skimmed milk powder and vegetable flours was associated with higher PV, FFA and TBA values over the storage period. The results from an earlier study by Tumwine et al 27 indicated that the millet-based composite flour had a higher fat content (3.7%) compared to the control (1.6%). The high fat content of the composite flour was due to the addition of pumpkin seed flour since the powdered milk used was skimmed and had a lower fat content not exceeding 0.5%.…”

“…In this study, it was observed that the addition of skimmed milk powder and vegetable flours was associated with higher PV, FFA and TBA values over the storage period. The results from an earlier study by Tumwine et al . indicated that the millet‐based composite flour had a higher fat content (3.7%) compared to the control (1.6%).…”