Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean

Alawode, Ebunoluwa Kehinde; Idowu, Mopelola Abidemi; Adeola, Abiodun Aderoju; Oke, Emmanuel Kehinde; Omoniyi, Saheed Adewale

doi:10.17508/cjfst.2017.9.2.06

Cited by 25 publications

(18 citation statements)

References 19 publications

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“…As such, the developed composite flours are less soluble in water due to low sugars but would still be soluble due to high protein content that exposes hydrophilic groups during porridge making. The study findings are in agreement with those of reference [44], who reported a solubility of 3.12% in orange flesh sweet potato-sorghum-soy blend at a ratio of 40:40:20.…”

Section: Resultssupporting

confidence: 93%

“…The bulk densities obtained in this study were insignificantly ( p > 0.05) very low and this indicates that the flours would be advantageous in the preparation of complementary foods. The study findings are in agreement with those of reference [44] who reported a bulk density of 0.6 g/mL in orange flesh sweet potato, sorghum and soybean blend. Bulk density is a measure of heaviness of a flour sample and this gives an indication that the relative volume of the composite flours in a package will not reduce excessively during storage.…”

Section: Resultssupporting

confidence: 93%

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Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Tumuhimbise

Tumwine

Kyamuhangire

2019

Foods

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Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In this study, composite flours were developed from orange fleshed sweet potato (OFSP), amaranth leaves and skimmed milk powders; 78:2:20, 72.5:2.5:25, 65:5:30 and 55:10:35. The physico-chemical characteristics of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a nine-point hedonic scale using a trained panel. Results indicated a significant (p < 0.05) increase in protein (12.1 to 19.9%), iron (4.8 to 97.4 mg/100 g) and calcium (45.5 to 670.2 mg/100 g) contents of the OFSP-based composite flours. The vitamin A content of composite flours contributed from 32% to 442% of the recommended dietary allowance of children aged 6–59 months. The composite flours showed a significant (p < 0.05) decrease in solubility, swelling power and scores of porridge attributes with increase in substitution levels of skimmed milk and amaranth leaf powder. The study findings indicate that the OFSP-based composite flours have the potential to make a significant contribution to the improvement in the nutrition status of children aged 6–59 months in developing countries.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Tumuhimbise

Tumwine

Kyamuhangire

2019

Foods

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“…The functional property of food material is an important determinant in the application and use of such food material for various food productions (Alawode et al 2017). Table 3 showed the functional properties of the formulated complementary foods in comparison with the control.…”

Section: Functional Properties Of the Formulated Flour Blendsmentioning

confidence: 99%

“…Bulk density (BD) is a measure of heaviness of a flour sample, thus given an indication that the relative volume of the composite flour in a package would not reduce excessively during storage (Alawode et al 2017). The BD ranged from 0.54 to 0.80 g/ml while emulsification capacity (EC) values ranged from 51 to 53%.…”

Section: Functional Properties Of the Formulated Flour Blendsmentioning

confidence: 99%

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Adesanmi

Malomo

Fagbemi

2020

Food Prod Process and Nutr

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Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.

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“…There is a prevailing problem of protein-energy malnutrition in infants during the period of complementary feeding which can be attributed to the consumption of much cereal based pap and porridges, thus the need for incorporation of legumes in increasing the protein content of cereal based foods. The development of nutritious complementary foods from local and readily available raw materials has received considerable attention in many developing countries [2].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Abolaji¹,

Edeke²,

Ajoke³

2019

IJFSB

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The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.

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Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean

Abstract: Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Cited by 25 publications

References 19 publications

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

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