Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition

Raza, Nighat; Arshad, Muhammad Umair; Saeed, Farhan; Farooq, Umar; Naz, Arab; Murtaza, Mian Shamas; Ain, Huma Badar Ul; Tufail, Tabussam; Imran, Muhammad; Anjum, Faqir Muhammad

doi:10.1002/fsn3.1862

Cited by 4 publications

(3 citation statements)

References 45 publications

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“…Net feed intake and body weight gain were employed to determine growth study parameters such as protein efciency ratio (PER), net protein ratio (NPR), and relative net protein ratio (RNPR). Te spilled diet, feces, urinary outputs, and dried rat bodies were analyzed for nitrogen content to estimate nitrogen balance study parameters such as true digestibility (TD), biological value (BV), and net protein utilization (NPU) [13].…”

Section: Housing Of Ratsmentioning

confidence: 99%

Bioefficacy and Safety Assessment of Protein Isolates Obtained from Nonconventional Sources

Sibt‐e‐Abbas

Butt

Saeeduddin

et al. 2023

Journal of Food Biochemistry

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Nonconventional protein isolates were prepared from defatted oilseeds (sesame, flaxseed, and canola). Bioevaluation was performed via growth study parameters i.e., protein efficiency ratio (PER), net protein ratio (NPR), and relative net protein ratio (RNPR). The highest values for these parameters were recorded in sesame protein isolates (SPIs) followed by canola protein isolates (CPIs) and flaxseed protein isolates (FPIs). Nitrogen balance study parameters represented maximum true digestibility (TD) in SPI trailed by FPI and CPI. However, biological value (BV) was found higher in FPI. Similarly, the highest value for net protein utilization (NPU) was noticed in FPI tracked by SPI and CPI. Moreover, safety assessment of protein isolates was also performed including serum protein and kidney and liver function tests. All these parameters showed nonsignificant variations among the tested protein isolates. The outcomes of research explicated that these protein isolates can play a pivotal role to increase the protein level of individuals.

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Section: Housing Of Ratsmentioning

confidence: 99%

Bioefficacy and Safety Assessment of Protein Isolates Obtained from Nonconventional Sources

Sibt‐e‐Abbas

Butt

Saeeduddin

et al. 2023

Journal of Food Biochemistry

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“…According to the reports of, UNICEF (2021) , children under five affected by stunting and wasting are 21.3 and 2.1%, respectively. People living in those developing nations, including in Sub-Saharan African (SSA) or South Asian countries, are frequently considered seriously malnourished ( Raza et al., 2020 ; Tao and Li, 2018 ). Therefore, undernutrition remains a significant problem in developing countries.…”

Section: Introductionmentioning

confidence: 99%

Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Apis Mellifera) blended complementary foods

Mekuria

Kinyuru

Mokua

et al. 2022

Heliyon

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“…Of these products, date powder is a potential ingredient for supplementing bakery products as a replacer to sugar. In this regard, date powder has been used for the development of various food products as a sugar replacer in dairy desserts (Djaoud et al, 2020), biscuits (Sulieman et al, 2011) and rock buns (Barimah et al, 2015) in weaning food formulation (Raza et al, 2020), healthy bread (Messaoudi & Fahloul 2020), and fiber-rich cookies (Shabnam et al, 2020). The above studies indicated that incorporating date powder improved the physicochemical, nutritional, functional, and sensory attributes of developed food products.…”

Section: Introductionmentioning

confidence: 99%

The physicochemical composition and sensory attributes of sponge cake fortification with date powder

2022

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The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 ± 0.53%), moisture (7.80 ± 0.20%), fiber (7.73 ± 0.20%) followed by protein (2.73 ± 0.12%), ash (2.54 ± 0.00%), fat (0.50 ± 0.01%), potassium (24.96 ± 1.58 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/g). Incorporation of different concentrations of DP concurrently (P ≤ 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake's volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.

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Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 4 publications

References 45 publications

Bioefficacy and Safety Assessment of Protein Isolates Obtained from Nonconventional Sources

Bioefficacy and Safety Assessment of Protein Isolates Obtained from Nonconventional Sources

Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Apis Mellifera) blended complementary foods

The physicochemical composition and sensory attributes of sponge cake fortification with date powder

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