Effects of Processing Method on the Nutrients’ Composition of Maize/Soya Complementary Food

Isaac, Ademulegun Temitope

doi:10.9790/3008-0413943

Cited by 3 publications

(5 citation statements)

References 9 publications

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“…Mukwevho and Emmambux (2022) also illustrated the viscosity lowering effect of exposing Bambara flour paste to infrared + microwave heat treatments, which was explained by the unavailability of starch to form a viscous paste due to a surrounding protein matrix that forms around the starch granules. Methods such as roasting, fermentation, and germinating cereal and legume grains prior to processing into flours (Ademulegun & Koleosho, 2012; Ejigui, Savoie, Marin, & Desrosiers, 2007; Syeunda, Anyango, & Faraj, 2019), could be adopted as alternative viscosity‐lowering options by the food industry. These processing technologies cause desirable changes in texture with preservation of nutrients and flavors (Kaavya et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Methods such as roasting, fermentation, and germinating cereal and legume grains prior to processing into flours (Ademulegun & Koleosho, 2012;Ejigui, Savoie, Marin, & Desrosiers, 2007;Syeunda, Anyango, & Faraj, 2019), could be adopted as alternative viscositylowering options by the food industry. These processing technologies cause desirable changes in texture with preservation of nutrients and flavors (Kaavya et al, 2022).…”

Section: Viscosity Of Commercial Complementary Porridge Samplesmentioning

confidence: 99%

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Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Makame

Kock

Emmambux

2023

Journal of Texture Studies

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Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6–24‐month‐old children both in the dry and ready‐to‐eat forms (range: 372.0–1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48–1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s−1, and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.

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Section: Resultsmentioning

confidence: 99%

Section: Viscosity Of Commercial Complementary Porridge Samplesmentioning

confidence: 99%

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Makame

Kock

Emmambux

2023

Journal of Texture Studies

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“…The toasted grains were milled, using attrition mill, to fine particles, sieved, packaged and stored at room temperature 37˚C for further analysis. (Isaac and Koleosho, 2012).…”

Section: Preparation Of Yellow Maizementioning

confidence: 99%

“…and the roasted soybeans were then dehulled, followed by milling and sieving. The flour was then packaged and stored at room temperature for further analysis (Isaac and Koleosho, 2012).…”

Section: Preparation Of Soybean Flourmentioning

confidence: 99%

“…Splited and discoloured seeds were discarded. Chick pea was also roasted in an oven at 370˚C for 30 min and the seed coat was removed to get clean partially roasted chickpea (Isaac and Koleosho, 2012). Chickpea was milled, using attrition mill, to fine particle, sieved, packaged and stored at room temperature for further analysis.…”

Section: Preparation Of Chickpeamentioning

confidence: 99%

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Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes

Lotfy

Elnoor

Mahfouz

et al. 2018

Alexandria Science Exchange Journal

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Weaning is a gradual process of introducing solid foods to infant's diet, alongside breast milk from the age of six months, since the breast feeding along cannot meet the infant nutritional requirement. This study aims to prepared high quality weaning foods from locally available raw materials at low cost. Weaning food was produced from the blends of yellow maize flour with some legumes (soybean, chickpeas and peanut). blends were prepared in a mixed ratio 70:30 using traditional techniques like milling, roasting and drying were evaluated. In samples, chemical composition, anti-nutritional factors, protein digestibility, amino acid content and sensory evaluation were determined. Results showed that the formulated weaning food. The maize used in this experiment were yellow maize of local variety. The results revealed that, the protein content ranged from 12.26%-17.68% of the weaning food blends from yellow maize is similarly close to the recommended daily intake for infants (6 month to 2 year) compared to the raw maize without legumes. The low moisture contents (4.10%), (4.89 %) and 4.72% in maize/ soybean, maize/chickpea and maize/peanut exhibited by the weaning food blends might give a good storage stability. The results of anti-nutrition factors ranges phytic acid (4.81 mg/100 g-6.25 mg/100 g), Trypsin inhibitor (0.46 TIU/100 g-0.52 TIU/100 g) and tannins (55.75 mg/100 g-63.89 mg /100 g) Heat treatment of grains resulted in low levels of phytic acid and higher in vitro protein digestibility ranged from 75.43% to 81.76% of the weaning feed mixtures,. Results on sensory evaluation showed that the best blend was contained maize/chickpeas then maize peanut but maize soybean and control lower acceptability.

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Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis

Aynalem

Duraisamy

2022

International Journal of Food Science

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This study focuses on formulating and optimizing complementary foods using oat, yellow maize, chickpea, avocado pulp powder, and sugarcane Jaggery to obtain nutritious infant food. Different proportions of the composite food were optimized using Minitab v.19 software upon mixture design by keeping the constant amount of Jaggery (10%). The formulated composite foods had a better proximate composition, minerals, vitamins, and lower amounts of antinutrients. Most attributes have shown significant differences ( p < 0.05 ) among those formulations. The better-optimized formulation is selected from nutritional and antinutritional values through overlaid contour design. The study concludes the optimal complementary food composition ratio: oat (40 g), chickpea (25.81 g), yellow maize (13.78 g), avocado powder (10.4 g), and Jaggery (10 g). Thus, the proposed formulated product becomes nutritious complementary food that may help children’s and medium-age hold communities.

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Effects of Processing Method on the Nutrients’ Composition of Maize/Soya Complementary Food

Cited by 3 publications

References 9 publications

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes

Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis

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