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

Abstract

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

A preliminary study of fonio–moringa seed meal‐based complementary food in Wistar rats

“…From Figure (Supplementary Table 4), rats fed on FMSM‐based IWFs retained and utilized their dietary Ca identically with those fed on the commercial foods, while the P retention and subsequent utilization by rats fed on the formulated IWFs except IWFs 1 and 5) compared favorably with those fed on the commercial foods. This implies that rat fed on the laboratory‐formulated foods would support the growth of bone and teeth formation similar to that of the commercial foods (Ijarotimi & Keshinro, ).…”

“…According to FAO (), food insecurity refers to the consequences of inadequate consumption of nutritious food, considering the physiological use of food by the body as being within the domain of nutrition and health. For preschool children, inadequate breast milk of the mother is often supplemented with commercial infant weaning foods (IWFs), which are expensive and out of reach of the low‐income population in many parts of the developing countries (Agbede & Aletor, , Ijarotimi & Keshinro, ). Thus, the need to include in the menu of preschool children and other protein vulnerable groups foods made from local ingredients is imperative for these countries (Agbede & Aletor, ; Solomon, ).…”

Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends

“…Enrichment of cereal-based food with other protein source such as legumes, oilseeds etc, have received considerable attentions since investigations have revealed that cereals are deficient in lysine and tryptophan but have sufficient sulphurcontaining amino acids which are limiting in legumes [7]. In view of these nutritional challenges, quite a number of studies have investigated ways of formulating quality complementary foods through a combination of available plant based foods to meet the nutritional demands of infants of weaning age [6][7][8][9][10][11][12][13][14][15][16][17][18].…”

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

“…The fibre content of the developed samples was less than the recommended value of less than 5% specified by the FSSAI (2011) [28]. Weaning food with low fibre content is very important as this would enable children to consume food that is more nutrient-dense and to meet the daily energy and other vital nutrient requirements [31]. Emphasis is placed on the importance of low fibre in weaning food because the gastrointestinal system of the infants may not be well developed to handle diet high in fibre content as this has been reported to impair protein and mineral digestion and absorption in human subjects [14].…”