Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Abstract

Studies were conducted on the functional, pasting and micronutrient content of complementary weaning foods from maize (Zea mays) and African yam bean (AYB; Sphenostylis stenocarpa). The complementary foods were fortified with cattle bone meal, Brachystegia eurycoma (achi)/potash emulisified with red palm oil and Moringa oleifera, to improve the micronutrient content. Maize and AYB (malted and unmalted) were processed into flours, and the fortificants were subjected to different treatments to ascertain the treatment that has the highest micronutrient contents for use in the formulation of the weaning food. Functional properties (water absorption capacity [WAC], bulk density [BD], wettability [WB]) and dispersability [DISP]), pasting properties and micronutrient contents of the formulated blends were determined using standard methods. Ashed fermented by back‐slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B. eurycoma/potash emulsion (PU) and fresh fermented M. oleifera treatment had the highest micronutrient contents. The Vitamin A and zinc contents of the formulated infant food were significantly higher (p ≤ 0.05) than the control (Nutrend, an infant complementary cereal food product made from maize and produced by Nestle Nigeria PLC). The WAC and BD ranged from 155 to 195 g/mL for maize–AYB fermented and enriched with fortificant PU (MAFEP) and maize–AYB fermented enriched with fortificant achi emulsion (MAFEA) and 0.86 to 1.43 g/mL for MAFEA and MAFEP, respectively. The WB values ranged from 16 to 40 s for maize–AYB malt‐fermented (MAMF) and MAFEP. There was no significant difference (p ≥ 0.05) in the dispersability. There were significant differences (p ≤ 0.05) in pasting temperature, set‐back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time. The fortified complementary foods prepared from maize flour and malted AYB significantly improved the functional and pasting properties of the flour blends due to their high micronutrient contents and low BD which can serve as alternative to commercial products.

Evaluation of the quality and safety of commercial complementary foods: Implications for nutrient adequacy and conformance with national and international standards

“…The high pasting temperature may be attributed to the higher starch or sugar content. Anosike et al, [ 56 ] reported pasting temperature of 90−92°C which was higher than the present study PT gives an indication of the gelatinization temperature during processing. It is the temperature at which the first detectable increase in viscosity is measured and is an index characterized by initial change due to the swelling of starch.…”

Development and characterisation of barley‐based non‐conventional pasta supplemented with chickpea flour

“…The highest PT of barley flour in comparison to blends indicates the presence of starch and soluble β‐glucan that is highly resistant to swelling and rupturing (Kaushal & Sharma, 2014). Peak time also dropped with increasing chickpea concentration owing to reduced level of association among starch granules (Anosike et al ., 2020). Peak viscosity (PV) decreased as chickpea flour's percentage increased to 40%.…”

“…In comparison to barley, legumes have relatively high amylose with less swelling and leaching, which could be the reason why blends of chickpea-barley showed a lower Setback Viscosity (Jeong & Chung, 2019). The highest breakdown viscosity (BV) was found in barley flour and declined with increasing chickpea proportion because gelatinized starch got trapped in protein, and improved starch stability (Anosike et al, 2020). According to Tiga et al (2021) higher the SV, syneresis occurs rapidly, which is bad for pasta production because it causes a quick loss of quality.…”

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…The BDs of five flour samples were not significantly different ( p > 0.05) and significantly lower ( p < 0.05) than the BD of commercial wheat flour ( Table 3 ). Klang et al [ 30 ], Dereje et al [ 58 ], and Anosike et al [ 63 ] have mentioned that flours with BD lower than 1 g/mL can be used in manufacturing low-bulk weaning foods and high-energy foods. In addition, it facilitates easy storage, transport, and marketing due to low volume of packaging material requirement to store the flours [ 58 ].…”