Formulation, nutritional and sensory evaluation of ready-to-reconstitute instant weaning mix

Chuwa, Caresma; Saidia, Paul Sabas; Dhiman, Anju

doi:10.54085/ap.2022.11.2.74

Cited by 3 publications

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“…In addition, mineral concentrations of sodium, potassium, copper, calcium, zinc, manganese, magnesium and iron also increased. [14]. Therefore, pretreatment of cowpeas before making flour can improve their functional characteristics.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

Setiyoko,

Perwita Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Cowpea (Vigna unguiculata L.) has limited characteristics since it has a high content of antinutritional properties. The pretreatment process by a combination of germination and roasting of cowpeas, called pretreated cowpea was done to prepare the flour made from cowpeas. The purpose of the study was to investigate how the pretreatment of cowpea flour affected the antioxidant content and other characteristics of white bread. This study used 0-10.4% (w/w) of the flour as a wheat flour substitute for making white bread. The dough was baked at 175°C for 40 minutes. The results showed that substituting pre-treated cowpea flour affected the bread colour, volume expansion, total phenolic content as well as antioxidant capacity. Pre-treated cowpea flour enhanced the total phenolic compound, antioxidant activity, moisture content, and darker colour, whereas the expansion rate was reduced. The best formula was found by using 5.2% of pretreated cowpea flour. It has good characteristics at colour properties, volume expansion by 12.14%; moisture content was 27.62%, total phenol was 86.24 mg GAE/100 g, antioxidant activity was 29.67 %RSA, and sensory score was 3.75 (preferred). Therefore, the pre-treated cowpea flour can be utilized as a natural antioxidant source in white bread recipes.

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Section: Introductionmentioning

confidence: 99%

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

Setiyoko,

Perwita Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…PEM occurs during the transition from breastfeeding to solid or adult foods [10]. While the number of stunted children is decreasing in most regions, Africa still faces challenges in combating malnutrition [42]. Breast milk is recommended by the World Health Organization for the first four months of a child's life due to its essential nutrient content [11].…”

Section: Introductionmentioning

confidence: 99%

Optimising traditional nutri-diets with finger millet, sesame, moringa and bambara groundnuts inclusion for under five children

Lawrence,

Christopher

2024

JAFSB

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This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License (CC BY-NC 4.0). [5]. This condition leads to physical and cognitive impairments, increased mortality rates, and chronic mental problems. [6]. According to [7, 44], approximately 155 million children under the age of five are affected by PEM globally, with a high concentration in sub-Saharan Africa. Stunting, a consequence of PEM, is estimated to cause 1 million deaths annually. Undernutrition is responsible for 50% of children's deaths, with severe and moderate malnutrition accounting for 8.4% and 4.6% of deaths, respectively [5]. The global stunting

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“…"Soybean contains about 40 -45% proteins and 18 -22% oil and is a rich source of vitamins and minerals" [8]. "Soy milk is a rich source of calcium, which is useful for vegetarians and people who are lactose intolerant, unable to fully digest dairy products" [9]. In addition, calcium from soy milk can be used to prevent osteoporosis.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)

Chuwa,

Dhiman,

Saidia

et al. 2023

AFSJ

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The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed profile on these qualities. The effects of processing methods on the nutritional and anti-nutritional quality of soybean had an impact on the nutritional and anti-nutritional values. Soybeans were subjected to different processing methods which were sorted, washed, dried, and milled into flour (Sample A- Control), soaked in water (1:3) for 12h, mechanically dried at 60 ± 2 oC for 10 h and milled into flour (Sample B), soaked in water (1:3) for 12h, sprouted 72 h, mechanically-dried at 60 ± 2 oC for 10 h, roasted for 3 min and milled into flour (Sample C), boiled for 30 min in an open lid, mechanically-dried at 60 ± 2 oC for 10 h, roasted for 3 min and milled into flour (Sample D). The study revealed that raw soybean seeds had 90.43 ±3.93 g seed weight, 6.31 ± 0.41 mm length, 5.50 ± 0.29 mm breadth,4.58 ± 0.35 mm height, 0.88 ± 0.04 mm sphericity, 753.01 ± 6.62 kg/ m3 bulk density, 1181.03 ± 11.72 kg/ m3 true density, 36.33 ± 0.79 % porosity, 0.13 ± 0.005 g/seed hydration capacity, 1.25 ± 0.07 hydration index, 0.12 ± 0.01 mL swelling capacity, 1.62 ± 0.05 swelling index. The colour was recorded to be (L* 59.52, a* 8.97, b* 34.01), Chroma (c*) 35.17, and hue angle (ho) 9.84. After processing, moisture content increased (10.61 - 12.43 %), crude protein (42.97– 47.87 %), crude fibre (9.44 - 11.57 %), ascorbic acid (5.38 - 11.65 mg/ 100 g), and ash content (4.84-5.99 %) while total carbohydrates and total energy decreased significantly (17.70 - 15.92 %) and (439.69 - 397.82 %), respectively. Similarly, the phytic acid content decreased from 8.12 to 5.19 mg/100 g while the tannin decreased from 25.34 to 18.57 % and the protease inhibitor decreased from 7.12 to 5.01 %. The overall results of the current study revealed that the processing methods of soybeans had an impact on the nutritional and anti-nutritional values. Further, the study showed that processing methods can significantly improve the nutritional qualities of soybeans while substantially reducing their anti-nutritional properties, thereby boosting the nutrients' bioavailability.

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Formulation, nutritional and sensory evaluation of ready-to-reconstitute instant weaning mix

Cited by 3 publications

References 0 publications

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

Optimising traditional nutri-diets with finger millet, sesame, moringa and bambara groundnuts inclusion for under five children

Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)

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