Formulation and Evaluation of Complementary Foods from Flour Blends of Sprouted Paddy Rice (Oryza sativa), Sprouted African Yam Bean (Sphenostylis sternocarpa) and Pawpaw Fruit (Carica papaya)

Obasi, N. E.; Ukah, O; Okakpu, C. J.

doi:10.9734/air/2018/41864

Cited by 3 publications

(7 citation statements)

References 11 publications

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“…Iron values were higher than 2.98-4.38mg/100g as reported [31] using sorghum and African yam bean. This is in line with the report that African yam bean has high iron content [28]. Iron is essential for the formation of blood cells and prevention of anaemia in infants and children.…”

Section: Mineral Content Of Complementary Flour Blends and Commercialsupporting

confidence: 92%

“…Carbohydrate content decreased as amount of supplementation increased, this is in agreement with the work [27]. Energy values obtained are within the range 363.86-442.46kcal reported by [28] using sprouted paddy rice, sprouted African yam bean and pawpaw.…”

Section: Proximate Composition and Energy Value Complementary Flour Bsupporting

confidence: 90%

“…The low water absorption capacity (WAC) of formulated samples may have resulted from the inclusion of sprouted grains/seed flours owing to the fact that starch degradation during germination affects starch granules which affect the level of water the available starch is able to hold. Such low WAC values are desirable for making thinner gruels [28]. It also results in increasing the energy and nutrient-density of the infant foods, a very important aspect in complementary feeding.…”

Section: Functional Properties Of Complementary Flour Blends and Commmentioning

confidence: 99%

“…Appearance is very important as a sensory property which contributes to acceptability and choice of food [28]. Appearance of complementary food formulations in addition to a sufficient energy density correspond to food preferences for infants and young children and are of prime importance.…”

Section: Sensory Evaluation Of Complementary Flour Blends and Commercmentioning

confidence: 99%

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Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Abolaji¹,

Edeke²,

Ajoke³

2019

IJFSB

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The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.

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Section: Mineral Content Of Complementary Flour Blends and Commercialsupporting

confidence: 92%

Section: Proximate Composition and Energy Value Complementary Flour Bsupporting

confidence: 90%

Section: Functional Properties Of Complementary Flour Blends and Commmentioning

confidence: 99%

Section: Sensory Evaluation Of Complementary Flour Blends and Commercmentioning

confidence: 99%

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Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Abolaji¹,

Edeke²,

Ajoke³

2019

IJFSB

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“…In Côte d'Ivoire, most complementary foods are prepared from local foods, including starchy products such as cereals and tubers, which are clearly insufficient from a nutritional point of view for some macro and micronutrients (Nnam, 2001).This leads to the implementation of complementary foods and adequate feeding practices that are essential for the body's growth and development (FAO, 2018).Indeed, complementary foods are the combination of different nutritional and functional foods rich mainly in proteins, fats, vitamins and minerals obtained from cereals and other source products (Obasi et al, 2018).…”

mentioning

confidence: 99%

Assessementof Amino Acid, Vitamin, Functional and Antioxidant Properties in a Legume-Cereal Based Complementary Blend

Paterne¹,

Bernard²,

Gladys³

2020

IJAR

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This study assessed the nutritional quality of flour made from roasted corn, roasted soybeansand roasted groundnuts. Functional, antioxidant properties,vitaminand amino acids profils were assessed. This composite roasted corn flour is an important source of vitamins with vitamins B9 (39.91±0.87 ug), C (30.86±0.01 mg/100g) and E (27.82±0.01 mg/100g) recording the higher content. Likewise, theanalysis reveals the presence of essential amino acids with high content in lysine (26.32±0. 29 g/100 g), tryptophan (17.22±0.29 g/100 g) and leucine (20.17±0.01 g/100 g). In addition, this composite roasted corn flour exhibited intersting polyphenol (198.04±3.31mg EGA/100 g) and flavonoid (55.29±0.37 mg EQ/100 g) contents and an antioxidant activity (DPPH) of 62.36±2.50 %. Finally, the studied corn flour recorded interesting functional properties such as water absorption capacity (295.61±3.15 %), water solubility index (35.63±0.50 %), apparent density (0.71±0.02 g/mL), porosity (40.30±0.52 %) and wettability (4.10±0.1 %) respectively. Flour made from roasted corn could be used to produce nutritious food for infant in complement of breastmilk.

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Chemical Composition, Microbiological and Sensory Qualities of Banana Based Complementary Diets Fortified with African Breadfruit Seed and Carrot Flours

A. P.,

B. N.,

L. S.

et al. 2024

African Journal of Agriculture and Food Science

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About the age of six months, an infant requires more nutrients and energy than those provided by the breast milk, and complementary diets are therefore introduced to meet those needs. The objective of this study was therefore to develop and evaluate complementary diets from cooking banana, African breadfruit seeds and carrot flour blends. Ratios of cooking banana, African breadfruit seed and carrot flour blends in 90:0:10 as Diet 1, 85:5:10 as Diet 2, 80:10:10 as Diet 3, 75:15:10 as Diet 4 and 70:20:10 as Diet 5, were used for formulation of complementary diets. The flour blends for diet production showed bulk density and gelatinization temperature decreased from 0.98 to 0.65 g/ml and 85.67 to 78.10oC respectively, while swelling and water absorption capacity increased from 268.33 to 295.00% and 208.33 to 243.33% respectively, with increase in African breadfruit seed flour in the composite blends. Phytate (1.25 – 11.03 mg/100g) and trypsin inhibitor activities (1.05 – 1.17 TIU/100g) increased with increasing African breadfruit flour supplementations. Proximate composition of diets showed increased protein (2.16 – 18.47%), fat (1.81 – 2.23%), ash (2.42 – 2.96 %) and decreased carbohydrate (73.14 – 89.80%). Iron and calcium content of Diets increased from 14.11 – 19.23mg/100g and 28.24 – 43.23 mg/100g, while magnesium decreased from 6.24 – 8.25mg/100g respectively with increasing African breadfruit flour. Vitamin A and C decreased from 13.09 to 9.16 and 0.98 – 0.75mg/100g respectively. Microbial quality of all Diets developed were within the acceptable limit of 103 cfu/g for both total bacterial (TBC) and total fungal count (TFC). Diet 3 (80:10:10) was most accepted in sensory qualities. Complementary diets produced with 80% cooking banana, 10% African breadfruit seed and 10% carrot flour blends could help fill the gaps, when transitioning from breast milk to family diet, to provide the essential nutrients and energy required for infant’s activity, optimum growth and development.

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Formulation and Evaluation of Complementary Foods from Flour Blends of Sprouted Paddy Rice (Oryza sativa), Sprouted African Yam Bean (Sphenostylis sternocarpa) and Pawpaw Fruit (Carica papaya)

Cited by 3 publications

References 11 publications

Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Assessementof Amino Acid, Vitamin, Functional and Antioxidant Properties in a Legume-Cereal Based Complementary Blend

Chemical Composition, Microbiological and Sensory Qualities of Banana Based Complementary Diets Fortified with African Breadfruit Seed and Carrot Flours

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