The formulation and development of a multi-mix for primary school children within an informal, South Africa

Oosthuizen, Delia; Napier, Carin; Oldewage‐Theron, Wilna

doi:10.4314/nifoj.v24i1.33647

Cited by 3 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Intake of cereal‐based food products such as maize ( Zea mays ), sorghum ( Sorghum bicolor ) and millet ( Pennisetum typhoideum ) is common in developing countries. These products are mainly used as staple food (Gernah, Ariahu, & Ingbian, 2011), resulting in high incidence of protein deficiency particularly among children (Agiriga & Iwe, 2009; Oosthuizen, Napier, & Oldewage‐Theron, 2006) because cereals are known to be low in protein content. Therefore complementary foods are, important in the life of a child to ensure adequate growth and prevent malnutrition, stunting, anaemia and other infectious diseases common in infancy and early childhood.…”

Section: Introductionmentioning

confidence: 99%

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Anosike¹,

Nwagu²,

Nwalo³

et al. 2020

Legume Science

View full text Add to dashboard Cite

Studies were conducted on the functional, pasting and micronutrient content of complementary weaning foods from maize (Zea mays) and African yam bean (AYB; Sphenostylis stenocarpa). The complementary foods were fortified with cattle bone meal, Brachystegia eurycoma (achi)/potash emulisified with red palm oil and Moringa oleifera, to improve the micronutrient content. Maize and AYB (malted and unmalted) were processed into flours, and the fortificants were subjected to different treatments to ascertain the treatment that has the highest micronutrient contents for use in the formulation of the weaning food. Functional properties (water absorption capacity [WAC], bulk density [BD], wettability [WB]) and dispersability [DISP]), pasting properties and micronutrient contents of the formulated blends were determined using standard methods. Ashed fermented by back‐slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B. eurycoma/potash emulsion (PU) and fresh fermented M. oleifera treatment had the highest micronutrient contents. The Vitamin A and zinc contents of the formulated infant food were significantly higher (p ≤ 0.05) than the control (Nutrend, an infant complementary cereal food product made from maize and produced by Nestle Nigeria PLC). The WAC and BD ranged from 155 to 195 g/mL for maize–AYB fermented and enriched with fortificant PU (MAFEP) and maize–AYB fermented enriched with fortificant achi emulsion (MAFEA) and 0.86 to 1.43 g/mL for MAFEA and MAFEP, respectively. The WB values ranged from 16 to 40 s for maize–AYB malt‐fermented (MAMF) and MAFEP. There was no significant difference (p ≥ 0.05) in the dispersability. There were significant differences (p ≤ 0.05) in pasting temperature, set‐back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time. The fortified complementary foods prepared from maize flour and malted AYB significantly improved the functional and pasting properties of the flour blends due to their high micronutrient contents and low BD which can serve as alternative to commercial products.

show abstract

Section: Introductionmentioning

confidence: 99%

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Anosike¹,

Nwagu²,

Nwalo³

et al. 2020

Legume Science

View full text Add to dashboard Cite

show abstract

“…Due to the prevailing unfavourable economic conditions in most developing countries of the world, Africa and Nigeria in particular where over 40% of the population live below poverty line (Nzeagwu and Nwaejike, 2008), the incidence of protein-energy malnutrition among different age groups particularly children with an estimated 400 million children being reported to be malnourished worldwide is highly prevalent and on the increase on a daily basis (Oji, 1994;Oosthuizen et al, 2006;Agiriga and Iwe, 2009). Weaning of infants is highly critical in the life of children as breast milk feeding (4-6 months), which normally precedes the weaning period, can no longer meet their nutritional requirements (Egounlety, 2002).…”

Section: Introductionmentioning

confidence: 99%

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Usman¹,

Bolade²,

James³

2016

Afr. J. Food Sci.

View full text Add to dashboard Cite

“…Due to the unfavorable economic conditions prevailing in most developing countries of the world, especially in Nigeria where over 40% of the population lives below the poverty line (Nzeagwu and Nwaeijike, 2008). The incidence of protein-energy malnutrition in different age groups, especially among children, is widespread and increasing daily (Orji, 1994;Oosthuizen et al, 2006;. This can be attributed to the fact that the ever-increasing population feeds mainly on their staple food crops (maize, millet, soybean, cassava) which have been reported to be poor sources of protein (FAO, 1995;Labadarious et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Soymilk Substitution on the Quality Properties of Malted Maize Beverage Drink

Friday¹

2021

J microb biotech food sci

View full text Add to dashboard Cite

The effects of substituting soy milk with a malted yellow corn-based beverage were evaluated. The mixture of soy milk and malted yellow corn was formulated. 100% soy milk, 0% malted yellow corn as sample A, 90% soy milk, 10% malted yellow corn as sample B, 80% soy milk, 20% malted yellow corn as sample C, 70% soy milk, 30% malted yellow corn as sample D, and 60% soy milk, 40% malted yellow corn as sample E. The blends were evaluated for proximal, functional, microbial, and sensory attributes and compared with the control made from 100% soy milk using standard methods. The proximal composition of the blend showed that the moisture content of the blended beverage ranged from (80-85.8) %, protein from (3.80-4.28) %, ash content from (1.15-1.80) %, crude fat from (1.63-2.93) %, and carbohydrate from (2.48-13.01) %. Total titratable acidity ranged from (0.030-0.65). The viscosity of the slurry beverage mixture ranged from 1.75 to 11.00. PH values ranged from 5.0 to 9.66. The microbial load ranged from (3.36x104- 5.33x106). For total fungi, sample B has the highest fungal count. There is no significant difference (p<0.05) in the number of fungi in all samples. Similarly, significant differences (p<0.05) existed in the sensory scores of flavor/aroma, texture, taste, and overall acceptability, except (p<0.05) for appearance. All samples were generally acceptable in terms of sensory quality. Malted corn-based beverage replaced with soy milk could be used to alleviate hidden hunger, especially in rural communities.

show abstract

The formulation and development of a multi-mix for primary school children within an informal, South Africa

Cited by 3 publications

References 0 publications

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Effect of Soymilk Substitution on the Quality Properties of Malted Maize Beverage Drink

Contact Info

Product

Resources

About