Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Amagloh, Francis Kweku; Mutukumira, Anthony N.; Brough, Louise; Weber, Janet L.; Hardacre, Allan; Coad, Jane

doi:10.3402/fnr.v57i0.18717

Cited by 47 publications

(51 citation statements)

References 22 publications

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“…Sensory evaluation was conducted using porridge samples prepared from the composite flour formulae. All porridge samples were made to the recommended spoonable consistency (WHO, 2009) corresponding to an apparent viscosity of 1–3 Pa.s (Amagloh et al., 2013; Dewey, 2001; Mouquet & Trèche, 2001). To achieve this, each composite flour was mixed with clean water at 40% and 20% w/v for malted and un‐malted products, respectively, and cooked for 15 min.…”

Section: Methodsmentioning

confidence: 99%

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Alowo

Muggaga

Ongeng

2018

Food Science & Nutrition

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The occurrence of anti‐nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant‐based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun‐drying malted ingredients for 72 hr. Results showed that the level of anti‐nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant‐based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.

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Section: Methodsmentioning

confidence: 99%

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Alowo

Muggaga

Ongeng

2018

Food Science & Nutrition

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“…A 30cm 3 beaker was filled to the brim with sample, weight was taken and recorded. The beaker was emptied, cleaned and filled again with water and the water was poured into a measuring cylinder and volume was recorded (Devi 2011).…”

Section: Bulk Densitymentioning

confidence: 99%

Development of Fermented Corn and Rapoko Blend Instant Porridge

Julien¹,

Blessing²,

Isabel³

et al. 2016

IJNFS

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Abstract:The research project's main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.

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“…However, most staple-based complementary foods in developing countries are starchy [3][4]. Starchy foods form a highly viscous porridge on cooking and this necessitates dilution with large volumes of water for effective infant feeding [5][6]. The over-dilution, leads to a watery, reduced energy and nutrient food, which is generally referred to as nutrient thinning [5,7].…”

Section: Introductionmentioning

confidence: 99%

“…Starchy foods form a highly viscous porridge on cooking and this necessitates dilution with large volumes of water for effective infant feeding [5][6]. The over-dilution, leads to a watery, reduced energy and nutrient food, which is generally referred to as nutrient thinning [5,7]. Nutrient thinning is one of the major causes of poor growth during the weaning period [8].…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties and Sugar Profile of a Maize-Based Complementary Food for Ugandan Children 12 to 23 Months of Age

Tumwebaze¹

2015

IJNFS

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Abstract:In this study, the rheological properties and sugar profiles of a maize-based (maize flour, sweet potato leaf and root flour) complementary food for 12 to 23 month-old Ugandan children were evaluated. Two foods were formulated. Treatment 1 (T1) was made of 70% maize meal, 15% sweet potato root flour and 15% sweet potato leaf flour, while Treatment 2 (T2) consisted of 70% maize meal, 20% sweetpotato root flour and 10% sweetpotato leaf flour. Both formulations had equal amounts of sugar, oil and added water. The viscosity of the complementary foods was determined at 45 o C by two different methods (rheometer and line spread test). The viscosity decreased with increasing temperature for all the samples. The viscosity at 45°C for the Control, T1 and T2 were 1.35, 1.96 and 0.86 Pa, respectively. There were significantly (P<0.05) different line spread measurements among the samples; however, the control sample flowed the greatest distance. The highest level of sugarswas found in T2 (5.1±2.7 g/100g) versus the control, which had the least amount of total sugar (2.9±1.6 g/100g). Supplementation of a maize-based complementary food with sweetpotato root and sweet potato leaf flours improves the viscosity and sugar profile.

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Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Cited by 47 publications

References 22 publications

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Development of Fermented Corn and Rapoko Blend Instant Porridge

Rheological Properties and Sugar Profile of a Maize-Based Complementary Food for Ugandan Children 12 to 23 Months of Age

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