Comparison of the Functional and Pasting Characteristics of Millet (Pennisetum Glaucum), African Yam Bean (Sphenostylis Stenocarpa Hoechst Ex. A. Rich) and Tiger Nut (Cyperus Esculentus) Flour Blends for Complementary Food Production

Aa, Obomeghei; Aa, Olapade; Pa, Ebabhamiegbebho

doi:10.36349/easjnfs.2021.v03i02.004

EASJNFS

2021

DOI: 10.36349/easjnfs.2021.v03i02.004

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Comparison of the Functional and Pasting Characteristics of Millet (Pennisetum Glaucum), African Yam Bean (Sphenostylis Stenocarpa Hoechst Ex. A. Rich) and Tiger Nut (Cyperus Esculentus) Flour Blends for Complementary Food Production

Obomeghei Aa¹,

Olapade Aa²,

Ebabhamiegbebho Pa³

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2024

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Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Ukom,

Ndukwe,

Ebuka

et al. 2024

Food and Humanity

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Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Ukom,

Ndukwe,

Ebuka

et al. 2024

Food and Humanity

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Canned complementary porridges for infants and young children (6–23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared to traditional porridges based on maize and finger millet

Løvdal,

Skaret,

Drobac

et al. 2024

Maternal & Child Nutrition

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Child malnutrition is a major health problem in Sub‐Saharan Africa. Complementary foods made from African indigenous and locally available raw materials are often low in protein and nutrients. It is, therefore, important to supply complementary foods that are nutritious and affordable, and with an acceptable consistency and taste. The objective of this study was to develop, on a pilot scale, food‐to‐food fortified, convenient, canned complementary porridges based on blends of African indigenous crops, i.e., orange fleshed sweet potato (OFSP) flour, and leguminous (i.e., cowpea, and Bambara groundnut) and cereal flours (i.e., teff, finger millet, maize, and amaranth), and milk powder. Plant‐based, African complementary foods are often lacking in vitamin A, zinc, iron, and energy. Porridge with OFSP on a 32% dry weight (dw) basis achieved recommended levels of vitamin A (530 µg per 100 g dw). Satisfactory energy (431 Kcal per 100 g dw) was obtained by supplementation of vegetable oil. A nutritious, low‐cost porridge (costing 0.15 € per 100 g can) that fulfills consistency constraints was obtained by including supplements of zinc and iron salts as ingredients. The solids content and thus protein/energy could be significantly increased using protein fractionated or germinated cowpea flours without compromising on viscosity. The sensory profile was characterised by more intense vegetable, leguminous, and malty flavours as compared to traditional reference porridges.

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Comparison of the Functional and Pasting Characteristics of Millet (Pennisetum Glaucum), African Yam Bean (Sphenostylis Stenocarpa Hoechst Ex. A. Rich) and Tiger Nut (Cyperus Esculentus) Flour Blends for Complementary Food Production

Cited by 2 publications

References 0 publications

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Canned complementary porridges for infants and young children (6–23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared to traditional porridges based on maize and finger millet

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