Technology of Weaning Food Formulations Prepared from Germinated Cereals and Legumes

Marero, Lydia M.; Payumo, E. M.; Librando, E.C.; Lainez, W.N.; Gopez, M.D.; Homma, Seiichi

doi:10.1111/j.1365-2621.1988.tb09284.x

Cited by 80 publications

(53 citation statements)

References 5 publications

(3 reference statements)

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“…Nutritionally, loose bulk density promotes easy digestibility of food products, particularly among children with immature digestive system [Osundahunsi & Aworh, 2002;Gopaldas & John, 1991]. The water absorption capacity is an index of the maximum amount of water that a food product would absorb and retain [Marero et al, 1988;Mosha & Lorri, 1987]. With respect to water absorption capacity, Giami & Bekeham [1992] reported that the microbial activities of food products with low water absorption capacity would be reduced.…”

Section: Discussionmentioning

confidence: 99%

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Ijarotimi¹,

Keshinro²

2013

Pol. J. Food Nutr. Sci.

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Key words: popcorn-based complementary foods, amino acid profi le, nutritional qualityThe aims of this study are to produce and evaluate nutritional quality of complementary foods using popcorn, bambara groundnut and African locust beans.The food materials were fermented, oven dried, milled and sieved into fl our. The fl ours were mixed as follows: fermented popcorn-African locust bean (FPA) (70% popcorn, 30% African locust bean), fermented popcorn-bambara groundnut (FPB) (70% popcorn, 30% bambara groundnut) and fermented popcorn-African locust bean-bambara groundnut (FPAB) (70% popcorn, 20% bambara groundnut, 10% African locust bean). Physicochemical, sensory and nutritional properties of food samples were determined using standard methods.Protein content of FPAB (26.87±1.07 g/100 g) was signifi cantly higher than FPB (20.87±1.02 g/100 g) and FPA (20.49 g/100 g) respectively. For mineral composition, potassium had the highest value in FPA (173.75±0.21 mg/100 g), FPB (157.45±0.25 mg/100 g) and FPAB (132.75±0.15mg/100 g), while copper was the least mineral. The percentage recommended daily allowance (RDA) met by total essential amino acid (TEAA) ranged between 55.99% for FPA and 82.33% for FPB. The predicted protein effi ciency ratio (P-PER) range between 0.54 and 1.43 for FPB and FPAB respectively; while biological value (BV) was between 20.13 and 39.94%. The oxalate, tannin, phytate and trypsin inhibition of popcorn-based food samples was reduced to a minimum level.It could be concluded that FPAB had a better nutritional quality over FPA and FPB using selected nutritional indices; hence, FPAB blends could be used as complementary food for infants. However, nutritional and biochemical studies of the formulations are needed to further substantiate their nutritional potentials.Brought to you by | MIT Libraries Authenticated Download Date | 5/9/18 11:04 PM

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Section: Discussionmentioning

confidence: 99%

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Ijarotimi¹,

Keshinro²

2013

Pol. J. Food Nutr. Sci.

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“…The germinated seeds were thereafter thoroughly washed. The malted grains were subsequently dried in the cabinet dryer at 60 o C for 20 h and then devegatated, milled, sieved (60 mesh), packaged (high-density polyethylene) and kept until needed [Marero et al, 1988;Sajilata et al, 2002].…”

Section: Production Of Unmalted and Malted Maize Fl Oursmentioning

confidence: 99%

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Abiose¹,

Ikujenlola²,

Abioderin³

2015

Pol. J. Food Nutr. Sci.

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Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality complementary foods. Therefore, the aim of this study was to produce complementary foods from quality protein maize (QPM) using the processes of malting and fermentation. The resulting fl our was blended with processed soy bean fl our at a ratio of 70:30 (maize: soybean). The nutritional qualities of the complementary foods were assessed biologically using animal feeding experiment to determine the growth rate, feed intake, protein quality parameters, haematological properties and rehabilitation potentials. The results showed that the protein effi ciency ratio (PER) and food effi ciency ratio of the malted QPM fortifi ed with soybean were 2.44 and 0.24, respectively, which was the highest among the formulated diets and compared favourably with casein (2.5) and commercial diet (2.3). The QPM-based diets had a better biological value (>60%) and true digestibility (>60%) than the products from normal maize. The packed cell volume of the samples ranged between 23.00 (basal) and 46.00% (soy fermented normal maize). The QPM-based diets enhanced the quick recovery of protein starved/depleted animals better than the NM-based diets. Moreover, the addition of soybean further boosted the ability of the diet to rehabilitate the animals. The best result was seen in the group of rats fed with soy-malted QPM. The use of QPM in complementary food formulation gave better results and could alleviate the problem of protein and energy malnutrition, thereby reducing the mortality rate among infants. Unauthenticated Download Date | 5/11/18 1:04 PM

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“…The total carbohydrate (CHO) was determined by difference: CHO = 100 -(% moisture + % protein + % fat + % ash). Food energy (kcal/100 g) was calculated according to the method of Marero et al (1988) using the factor: [(4 x % Protein) + (4 x % Carbohydrate) + (9 x % Fat)]…”

Section: Proximate Compositionmentioning

confidence: 99%

Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

Agu¹,

Ezeh²,

Jideani³

2014

Afr. J. Food Sci.

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Five value added biscuit products were produced from three different raw materials, namely acha (Digitaria exilis Staph), bambara nut and unripe plantain, at different proportions: 100:0:0% (ACH105), 80:10:10% (ACH801), 70:20:10% (ACH702), 60:30:10% (ACH603) and 50:40:10% (ACH504), respectively. The raw materials were cleaned, sorted, dried and milled into flour and used to produce biscuits. Sensory parameters evaluated were taste, texture, colour, flavour, crispness and general acceptability. Result showed that biscuit products ACH801 and ACH702 were acceptable (p < 0.05). Physical parameters determined were spread ratio, weight and break strength. The proximate composition for 80:10:10% acha, bambara nut and unripe plantain flour biscuit are 6.20% protein, 2.04% moisture, 20.12% fat, 2.28% ash, 2.27% crude fibre, 69.36% carbohydrate. The energy content is 483.32 Kcal/100 g. Shelf life studies on the bacterial, mould and yeast were also carried out and the results obtained showed a snack product containing nutrients required for diabetic patient with a projected shelf life of one year.

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Technology of Weaning Food Formulations Prepared from Germinated Cereals and Legumes

Cited by 80 publications

References 5 publications

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain

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