Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Abstract

The nutritional quality of food transcends the availability of nutrients in food to being utilizable by the consumer. In this study, a complementary diet for infants was formulated with quality protein maize, soybean protein concentrate, and cassava starch. The formulated diet was extruded and the effect of extrusion on some antinutritional factors and in vitro protein and starch digestibilities of the meals were assessed. The amino acid profile of the samples was determined while other protein quality indices were calculated. The essential amino acid index of the formulated meal ranged from 87.3 in tryptophan to 133.7 in tyrosine-phenylalanine. Protein efficiency ratio of the formulated meal ranged from 1.20 to 2.45. The calculated biological value ranged from 92.57 to 95.20%.Extrusion cooking significantly improved the in vitro protein and starch digestibilities and significantly reduced some antinutritional factors of the formulated meals. Practical applicationsAdequate nutrition during infancy and early childhood is fundamental to the development of each child's full human potential. It is well recognized that the period from birth to 2 years of age is a "critical window" for the promotion of optimal growth, health, and behavioral development. Longitudinal studies have consistently shown that this is the peak age for growth faltering and common childhood illnesses. Nigeria is well endowed with adequate food supplies, however, more than one third of the children under the age of 5 are malnourished and of all deaths of children lower than 5 years of age are directly or indirectly attributable to malnutrition hence the reason for carrying out this study. Foods with balanced amino acid profile can be obtained by mixing legumes and cereal grains. Extrusion cooking utilizes the high temperature short time phenomenon which is effective for the improvement of the biological value of food. K E Y W O R D S amino acid profile, antinutritional factors, complementary diet, essential amino acid, extrusion cooking, in vitro protein digestibility, in vitro starch digestibility, protein quality, quality protein maize, soybean protein concentrate

Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates

“…However, the observed particulates in Figure 3(d) and (e) were due to the un-gelatinized corn starch particles adhered to the surface of muscle fiber, which suggested the incomplete gelatinization degree. Ot might be not conducive to the taste and acceptability of the extrudates by consumers (Dmosebi et al, 2018).…”

Consumption of identically formulated foods extruded under low and high shear force reveals that microbiome redox ratios accompany canine immunoglobulin A production

“…Depending on the conditions utilized, extrusion can improve the digestibility of protein (Omosebi, Osundahunsi, & Fagbemi, 2018) and amino acids (Clarke & Wiseman, 2007) and increase fibre-carbohydrate solubility by degrading plant cell walls (Ralet, Thibault, & Della Valle, 1991). At extremes of high intensity extrusion, the process can degrade amino acids, especially lysine, by the formation of irreversible advanced glycation end products (AGE) (Bjorck, Noguchi, Asp, Cheftel, & Dahlqvist, 1983) and can affect the absorption of minerals (Kivisto, Andersson, Cederblad, Sandberg, & Sandstrom, 1986) as well as the stability of vitamins (Riaz, Asif, & Ali, 2009).…”

Quality Protein Maize: An Alternative Food to Mitigate Protein Deficiency in Developing Countries

“…The QPMs are reported to have increased levels of lysine and tryptophan in the endosperm protein, which enhances the biological value of protein similar to the milk protein. It has brought about great hope in the effort to improve human nutrition [30]. Firstly there is a significant difference in the QPM kernel when compared to normal maize kernel.…”

“…Crude protein of QPM was higher than the normal maize, and the proportional contribution of the germ is lower in QPMs than with normal varieties. These structural and biochemical changes that happen in the kernel lead to the modifications of the protein profile, both in content and structure, and therefore on the functionality of the protein extracted from QPM [30]. Based on the chemical component analysis, QPM whole kernels showed highest protein content compared with normal maize [32].…”