Development of Weaning Food from Sorghum Supplemented with Legumes and Oil Seeds

Asma, M.; Fadil, El; Tinay, Abdullahi H. El

doi:10.1177/156482650602700104

Cited by 43 publications

(37 citation statements)

References 17 publications

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“…Since the blends were processed from groundnuts characterized by highly unsaturated fatty acids,40 lipid oxidation during storage was likely, especially in the presence of minerals such as iron and zinc 30. Hydroperoxides are unstable products resulting from the oxidation of fatty acids41 and reflects the storage quality of a food product 30, 41. The peroxide value of 0.6–1.4 meq kg −1 were below the maximum limit of 10 meq kg −1 ,31 indicating that the blends were stable to lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

Acceptability, storage stability and costing of α‐amylase‐treated maize–beans–groundnuts–bambaranuts complementary blend

Owino

Sinkala²,

Amadi

et al. 2007

J Sci Food Agric

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The effects of α-amylase treatment on physical properties, acceptability to mothers, and cost of roasted and extruded maize-beans-groundnuts-bambaranuts complementary porridge recipes were assessed prior to their industrial production. Storage stability of the extruded α-amylase-treated fortified blend was assessed at 2 weeks and 6 months by sensory evaluation, peroxide value, water activity and microbiological load. The use of α-amylase at 0.04% w/w enhanced porridge acceptability and resulted in 88% and 122% increase in flour concentration for roasted and extrusion-cooked porridge flour, respectively, while maintaining porridge viscosity at 1000-fold lower than that of traditionally used porridges. The extrusion cooked blend was stable for 6 months. α-Amylase application increased the unit cost of the developed blend by only 1.4%. The total cost was less than US $2 kg −1 , half the minimum price of commercially available complementary foods. Further work on marketing and the efficacy of this inexpensive food on growth of infants is warranted.

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Section: Resultsmentioning

confidence: 99%

Acceptability, storage stability and costing of α‐amylase‐treated maize–beans–groundnuts–bambaranuts complementary blend

Owino

Sinkala²,

Amadi

et al. 2007

J Sci Food Agric

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“…To this effect, the formulation and development of nutritious complementary foods from local and readily available foods had received considerable attention in many developing countries [15 -21] . However, the development of low cost, high protein and micronutrient dense food supplements for infants is a constant challenge for developing countries [22] . This is particularly important in counties like Nigeria where malnutrition is still common.…”

Section: Introductionmentioning

confidence: 99%

Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves

C.¹

2014

IJNFS

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Abstract:Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P<0.05). Ash, fat, crude fiber and energy of both blends were comparable (P>0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P<0.05) than that of control blend. The blends had comparable (P>0.05) flavor, texture and acceptability, however, it differed in colour (P<0.05). The body weight of the subjects increased significantly (P<0.05) after feeding the test diet. Length, head circumference and chest circumference increased slightly (P>0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants' food could diversity food intake, ensure food and nutrition security.

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“…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]. The level of ash in food is an important nutritional indicator of minerals density and also a quality parameter for contamination [42].…”

Section: Discussionmentioning

confidence: 99%

“…The calories in an infant diet are provided by the protein, fat and carbohydrate which are major components of complementary foods that help to meet the energy requirement of growing infants and lack of any of these may lead to malnutrition [14]. The calorie value of the developed and control samples are within specific minimum requirement of 380-425 kcal as recommended by FAO (2004) [29].…”

Section: Discussionmentioning

confidence: 99%

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

Oa¹,

Osundahunsi²

2017

IJFS

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Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality weaning foods. Therefore, the nutritional characteristics of maize-based complementary food enriched with fermented and germinated Moringa oleifera seed flour was investigated. The Moringa oleifera seeds were fermented and germinated using standard processing methods while the maize grains were fermented for the production of "ogi" flour. The proximate, antinutritional, mineral and functional properties of the formulated complementary food were determined. The results of the proximate composition of the diet showed that crude protein content of the complementary diets differed significantly (p< 0.05) and the value ranged from 15.27 to 17.00 % while the energy value ranged from 386.28 to 395.01 kcal. Phytate content of the sample ranged from 0.09 to 0.36 mg/g and the trypsin inhibitor value was 0.05 to 2.30 tiu/mg. The predominant mineral elements are sodium and phosphorus whose values ranged from 58.60 to 67.85 mg/100g and 57.58 to 68.58 mg/100g respectively. Other mineral elements found in least amount are copper and manganese and the values ranged from 12.46 to 25.38 mg/100g and 0.76 to 0.94 mg/100g respectively. The loosed and packed bulk densities of the diet ranged from 0.54 to 0.57 g/ml and 0.62 to 0.72 g/ml while the water and oil absorption capacities of the samples were 179.00 to 194.00 % and 140.00 to 150.00 % respectively. The study established that fermented-ogi moringa seed flour was more nutritious in terms of the nutrient composition than the raw-ogi moringa seed and germinated-ogi moringa seed flours and it also compared favorably with commercial diet.

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Development of Weaning Food from Sorghum Supplemented with Legumes and Oil Seeds

Abstract: Legumes and oil seeds can be effectively used in sorghum-based weaning foods as an acceptable protein and mineral supplement.

Cited by 43 publications

References 17 publications

Acceptability, storage stability and costing of α‐amylase‐treated maize–beans–groundnuts–bambaranuts complementary blend

Acceptability, storage stability and costing of α‐amylase‐treated maize–beans–groundnuts–bambaranuts complementary blend

Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves

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

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