Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh

Imtiaz, H.

doi:10.5897/ajfs11.180

Cited by 38 publications

(36 citation statements)

References 14 publications

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“…The ash content of the control sample (cerelac) was significantly higher, however, among the formulated diets the ash content of the ogi-fermented moringa seed flour and ogigerminated moringa seed flour were higher than the ogi-raw moringa seed flour diet and this could be as a result of improved bioavailability of minerals during fermentation and germination. The carbohydrate content of the developed samples is in agreement with the values reported in germinated weaning formulations using millet (60.2-69.6%) by Imitaz, et al, (2011) [36]. Carbohydrate contributes to the bulk of energy of the sample which makes it Each value is a mean of triplicate determination.…”

Section: Discussionsupporting

confidence: 78%

“…It was observed that oil absorption capacity of ogi-fermented moringa seed flour and ogi-germinated moringa seed samples were higher than ogiraw moringa seed flour. Imitiaz et al, (2011) [36] reported that germination of seeds enhances the oil absorption capacity due to the entrapment of oil related to the non-polar side chain of the protein.…”

Section: Discussionmentioning

confidence: 99%

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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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Section: Discussionsupporting

confidence: 78%

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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“…Imtiaz et al, (2011);Ghasemzadeh and Ghavidel (2011); Khatun et al, (2013) and Ijarotimi and Keshinro (2013) have also reported sensory and nutritional evaluation of developed weaning foods.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

Kumari¹,

Sindhu²,

Singh³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Therefore, there is a constant search for an ideal prebiotic that modulates immunity and promotes health but will cause minimal or no side effects. Prebiotic extracted from pulses like whole green gram match this criteria as they are low in phytic acid content compared to other pulses and do not cause bloating; furthermore, it is a widely preferred weaning food among infants . Green gram ( Vigna radiata ), is one of the most important pulses consumed globally.…”

Section: Introductionmentioning

confidence: 99%

Impact of a novel synbiotic supplementation during gestation and lactation on immune responses in the Swiss albino mice offspring

et al. 2016

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Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh

Cited by 38 publications

References 14 publications

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

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

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

Impact of a novel synbiotic supplementation during gestation and lactation on immune responses in the Swiss albino mice offspring

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