Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities

Black, Cameron T.; Pahulu, Heather F.; Dunn, Michael L.

doi:10.1080/09637480902950605

Cited by 13 publications

(14 citation statements)

References 22 publications

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“…The percentages of lower, upper range of three ingredients include 55%-70% for RTF, 20%-30% for MSF, and 5%-15% for PFP. These ranges were set based on previously reported studies on complementary foods prepared from grains, legumes, vitamin-rich plant foods, and WHO infant feeding guidelines (Black, Pahulu, & Dunn, 2009;FDREMoH 2006;Tortoe et al, 2014).…”

Section: E Xperimental De S I G Nmentioning

confidence: 99%

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%–70%, 20%–30%, 5%–15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability. Results of the study showed the significant difference (p < .05) in ash, fat, fiber, protein, carbohydrate, energy, iron, calcium, zinc, β‐carotene, phytates, tannin, appearance, taste, mouthfeel, and overall acceptability as the composition of ingredients were changed. The overall optimum point was found in a range of red teff flour (60%–70%), malted soybean flour (20%–27.5%), and papaya fruit powder (10%–12.5%). In conclusion, the present approach can help in improve infants dietary quality of complementary foods by developing nutritionally enhanced red teff‐based porridge used for intervention of malnutrition.

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Section: E Xperimental De S I G Nmentioning

confidence: 99%

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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“…Fortified maize‐based gruels are commonly used in many countries to complement breast milk for infants. However, cereal‐based gruels or porridges are often diluted with excessive amounts of water to obtain the right viscosity for consumption, thus reducing much needed caloric density and availability of macro‐ and micronutrients …”

Section: Mn Stability During Distribution Storage and Usementioning

confidence: 99%

Stability of key micronutrients added to fortified maize flours and corn meal

Dunn

Jain²,

Klein

2013

Annals of the New York Academy of Sciences

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Maize is a dietary staple in many countries. Although nutritious in many ways and a good source of energy, typical maize lacks several key micronutrients (MNs) that are often added to maize meals or flours to enhance nutritional value. Many factors affect MN stability in maize products, including uncontrolled conditions during distribution, long storage times, and MN premix composition. Consumer preparation also affects the final MN content of food. This review summarizes research relating to MN stability during processing, transport, storage, and meal preparation, focusing on those MNs most often added to maize and maize-based foods. Significant losses in B vitamins (B1, B2, B3, B6, B9, and B12) occur during manufacturing, distribution, and cooking. Added minerals (e.g., iron, zinc, calcium) are generally retained, although phytates in corn may affect bioavailability. Vitamins A and D3 are recent additions to fortification premixes for maize and are not well studied. Although there have been numerous studies of MN fortification in wheat flour, maize has not been as thoroughly examined, so recommendations are not as well supported. Future investigations should include well-designed and executed studies of the most labile MNs added to maize flours and meals, and their fate during all steps of processing, shipping, and preparation.

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“…CSB requires cooking, is similar in taste and appearance to local staples and, when prepared, has an energy density of 0.8 kcal/g. 8 Since the 2007 WHO recommendation of ready-to-use therapeutic food for the treatment of severe acute malnutrition, 9 a readyto-use supplemental food (RUSF) has been developed which is effective in the treatment of MAM. 1 Despite the superior properties and outcomes associated with RUSF compared with CSB, only 50,000 of the 60 million moderately malnourished children worldwide are treated with RUSF each year.…”

Section: Introductionmentioning

confidence: 99%

Locally produced ready-to-use supplementary food is an effective treatment of moderate acute malnutrition in an operational setting

LaGrone

Cole

Schondelmeyer

et al. 2010

Annals of Tropical Paediatrics

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Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities

Cited by 13 publications

References 22 publications

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Stability of key micronutrients added to fortified maize flours and corn meal

Locally produced ready-to-use supplementary food is an effective treatment of moderate acute malnutrition in an operational setting

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