Development and Evaluation of Weaning Foods from Pigeon Pea and Millet

Onweluzo, JC; Nwabugwu, C. C.

doi:10.3923/pjn.2009.725.730

Cited by 20 publications

(18 citation statements)

References 18 publications

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“…Higher NPU value for the unroasted sprouted sorghum‐based weaning diet (Table ) may be attributed to a better quality protein source (locust bean). This could have resulted from the combined effects of fermentation and germination (Onweluzo & Nwabugwu, ). High biological value (BV) and true digestibility observed in this study (Table ) could be attributed to germination, which improves the protein quality of sorghum and locust bean (Onweluzo & Nwabugwu, ).…”

Section: Resultsmentioning

confidence: 99%

“…This could have resulted from the combined effects of fermentation and germination (Onweluzo & Nwabugwu, ). High biological value (BV) and true digestibility observed in this study (Table ) could be attributed to germination, which improves the protein quality of sorghum and locust bean (Onweluzo & Nwabugwu, ). The higher BV values of the unroasted sprouted sorghum and Nutrend weaning diets indicates that rats fed on these diets had higher nitrogen retention than those on other diets.…”

Section: Resultsmentioning

confidence: 99%

“…PER of unroasted sprouted sorghum-based weaning diet compared significantly with the reference weaning diet (Table 3), an indication that protein content of the diet was effectively utilized. The lowered PER for the roasted sprouted sorghum-based diet ( (Onweluzo & Nwabugwu, 2009).…”

Section: The High Vitamins a And E Contents (mentioning

confidence: 99%

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Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

et al. 2019

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The nutritional performance and antioxidant profile of sprouted sorghum‐based weaning diets were evaluated in weaning wistar rats. Rats were fed basal diet, unroasted germinated sorghum‐based diet, roasted germinated sorghum‐based diet, or a commercial weaning feed (nutrend) for 28 days. Energy, carbohydrate, crude protein, lipids, crude fiber, and ash contents of the sorghum‐based diets compared significantly with FAO/WHO recommendations. Contrastingly, moisture content of the germinated sorghum‐based diet was higher than the recommendation. Weight gain, feed efficiency ratio, protein efficiency ratio, net protein utilization, biological value, and digestibility of unroasted germinated sorghum‐based diet‐fed rats compared significantly with Nutrend. Roasted germinated sorghum‐based diet produced differential effects on these indices. The unroasted germinated sorghum‐based diet significantly raised the antioxidant enzymes in the rat liver and kidney. Overall, evidence from the study indicates that unroasted germinated sorghum‐based diet improves the nutritional performance and the antioxidants of weaning rats compared to the roasted germinated sorghum‐based diet. Practical applications The provision of nutritionally adequate food from local sources during the weaning period of infants continues to be a major source of concern in developing countries. The formulated unroasted sprouted sorghum‐based diet can be adapted and used as weaning food. Furthermore, the diet can be processed and developed into a weaning food.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

et al. 2019

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“…Weaning is a period of transition for the infant during changes diet in terms of consistency and source (Xia et al, 2018). The child is gradually weaned into a semi solid food which is generally described to be digestible, having high energy density and low bulk (Onweluzo and Nwabugwu, 2009).…”

Section: Introductionmentioning

confidence: 99%

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

Mohamed

Victor

Mahfouz

et al. 2019

Alexandria Journal of Agricultural Sciences

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Weaning is a gradual process of introducing solids foods to an infant's diet, alongside breast milk from the age of six months, since the breast feeding along cannot meet the infant nutritional requirement. in this study three composite foods were prepared from rice and some legumes (roasted soybean, roasted peanut and roasted chickpeas) ratio 70:30. The formulations were made to meet the greatest amino acid scores, the desired amount of energy and protein according to the FAO/WHO recommendation for infants. Concentrations of energy, protein, amino acid, phytates, trypsin inhibitor, tannins and protein digestibility were determined by standard methods. The proximate chemical composition results indicated that the moisture (10.01% to 11.77%), as water was added during cooking, protein (7.90% to 10.70%), ash (0.99% to 4.52%) crude fiber (0.91% to 1.04%), energy (344.3 kcal/100g to 400.3kcal/100g), fats (0.88% to 11.82%) and carbohydrates were (61.99% to 74.0%). the levels of protein in blends of weaning food were higher than the control. the results of antinutrition factors ranges phytic acid (3.90 to 4.52mg/100g), trypsin inhibitor (0.39 to 0.47 tiu/mg) and tannins (17.12 to 19.50 mg/100g). heat processing and cooking of the blends resulted in low levels of anti-nutrition and higher in vitro protein digestibility ranged from(83.30 to 87.59 %) of the weaning food blends respectively. the result of the sensory evaluation showd that the best blend was contained rice/peanut and rice/ chickpeas but rice/ soybean was low in the acceptability. this study recommends that mix cereals with legumes to achieve complementation of amino acids and consequent improvement in protein quality.

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“…The ability of breast milk to meet the requirements for macronutrients and micronutrients becomes limited with the increasing age of infants (Magda et al,2013).Thus,timely introduction of complementary weaning foods during infancy is necessary for both nutritional and developmental reasons (Igyor et al,2011) In Africa, weaning is a period of transition for the infant during which its diet changes in terms of consistency and source. From a liquid milk-based diet, the child is gradually introduced to semi-solid food, such semi-solid or generally called weaning food should ideally be easily digestible, have high energy density and low bulk (Onweluzo and Nwabugwu, 2009). The weaning period is a very critical period in promoting child nutrition and survival (Akeredolu et al, 2005, Kebebu et al,2013.…”

Section: Introductionmentioning

confidence: 99%

Effect of feeding complementary diet blends formulated from Zeamaysl. (maize),Vigna unguiculatal.Walp(cowpea),Voandzeiasubterranean (l.) verdc(bambaranut) and Arachishypogeal. (groundnut) on weaning rats

Bp¹,

As²,

BK³

2017

Afr. J. Food Sci. Technol

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Development and Evaluation of Weaning Foods from Pigeon Pea and Millet

Cited by 20 publications

References 18 publications

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

Effect of feeding complementary diet blends formulated from Zeamaysl. (maize),Vigna unguiculatal.Walp(cowpea),Voandzeiasubterranean (l.) verdc(bambaranut) and Arachishypogeal. (groundnut) on weaning rats

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