Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Usman, Mohammed A.; Bolade, Mathew K.; James, Samaila

doi:10.5897/ajfs2015.1406

Cited by 24 publications

(7 citation statements)

References 36 publications

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“…Protein will cover starch particles so water absorption becomes inhibited [ 49 ] CPCF 5, 2, 6, and 7 were significantly different from the rest of the products (p<0.05). The water absorption capacity of the CPCFs were found to be very comparable to the value of complementary foods obtained by Usman et al [ 50 ], which ranged from 2.01–3.81 ml/g. The WAC of a commercial complementary food was found to be 11.3% [ 51 ], which is higher than the current study, and this could be due to the higher variability of ingredients.…”

Section: Resultssupporting

confidence: 82%

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

Mario,

Belay,

Amare

2024

PLoS ONE

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Optimal nutrition in early childhood increases growth and development while preventing morbidity and mortality in later life. This study focused on the quality and safety of 32 commercially produced complementary foods collected from supermarkets in Addis Ababa, Ethiopia. The proximate composition (moisture, protein, fat, crude fibre, and ash); and the mineral profile (calcium, iron, zinc, manganese, and magnesium) were determined using the AOAC method. The determination of antinutritional factors (Condensed tannin and oxalate) was done using a UV spectrophotometer. A rapid visco analyzer was used to measure the rheological property. The microbial load of commercially produced complimentary foods was identified using aerobic colony counts for mold and yeast. Labeling practice was evaluated using the WHO and Ethiopian standard tools. The results of proximate compositions were: protein (0.92–18.16 g/100g), fat (0.63–6.44 g/100g), crude fiber (1.04–13.2 g/100g), energy (410–337 kcal/100g), moisture (0.03–17 g/100g), and ash (0.60–4.67 g/100g). The protein and fat content of all the products is below international standards. Only three products met the standards for energy. Moisture and ash contents partially met the requirement, while all of the carbohydrate contents of the products fell under the specified standard. The lowest and highest mineral contents of the products were: Fe (1.38 to 15.10 mg/100g), Zn (0.64 to 6.78 mg/100g), Ca (30.55 to 364.45 mg/100g), Mg (1.2 to 34.2 mg/100g), and Mn (0.80 to 32 mg/100g). Based on these, 21.5% of the foods met the Fe standard, and 31.5% didn’t meet the Zn standard. The Ca and Mg of all the products met the requirement. Except for one product, all met standards. The highest and lowest results for the tannin and oxalate content of the products were 49.20 to 90.09 mg/100g and 0.47 to 30.10 mg/100g, respectively and this shows that the products are below the permissible range for tannin and oxalate. The counts of yeast and mold were 0.00–2.95 log10 cfu/g and 0.00–2.91 log10 cfu/g, respectively. Only one product fell below the standard for yeast count, and none of the products showed a mold count that exceeded the standard. The final viscosity was 63.5–3476 RVU, and only 31.25% of the samples fell under the permissible peak viscosity range, of 83–250 RVU. Thus, regular monitoring of the raw material and processing trends and the inclusion of animal sources in the raw material are suggested for having well-enriched complementary foods. Regulatory bodies should also conduct frequent market surveillance to safeguard the health of the consumer.

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Section: Resultssupporting

confidence: 82%

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

Mario,

Belay,

Amare

2024

PLoS ONE

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“…The peak time is the total time taken by each blend to attain its respective peak viscosity. The peak time recorded in this study 3.87-4.60 mins is similar to the peak time (2.93-5.46 mins) reported by [34] on peak time for selected sorghum varieties and soybean while the pasting temperature values 80.70-82.25ºC was similar to the values 70.00-85.00ºC reported by [14] on malted sorghum-soy composite flour. The result of the pasting temperature shows that the starch will begin to rise between 70 and 85ºC during preparation of the gruel.…”

Section: Pasting Analysissupporting

confidence: 89%

Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

Olaleye

Oresanya

Temituro

2020

EJNFS

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Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition. Objective: To investigate the effect of different formulations of sorghum, mung beans and orange fleshed sweet potato flour blends on the proximate, functional, pasting properties and the sensory attributes of the weaning food blends. Methodology: Weaning foods were formulated from Sorghum grains (S), Mung beans (M) and (O) Orange fleshed sweet potato in ratios 40:45:15, 40:30:30, 25:35:45, 25:45:30 and 55:30:15 respectively. The blends of the weaning food were analyzed for the proximate, functional, pasting properties and sensory evaluation using standard methods. Data obtained were subjected to analysis of variance and means were separated using Duncan’s multiple range test p<0.05. Results: The proximate analysis of the blends had moisture content (8.15-9.58%), crude fat (1.47-2.76%), crude protein (14.00-18.04%), crude fibre (0.34-0.82%), total ash (1.86-2.52%) and carbohydrate (68.02-73.62%). Functional analysis: Bulk density 0.55-0.65 (g/cm3), swelling power (4.64-7.13%), solubility index (4.00-16.50%), water absorption capacity 1.58 (g/gcm3). Pasting: Peak viscosity: (87-214), Break-down viscosity (64-142), Trough viscosity (16-72), Final viscosity (50-175), Set back (28-103), Peak time (4.4.6 min), Pasting temperature (70.83°C). Blend S:M:O- 40:30:30 was rated most acceptable for all the parameters accessed. Conclusion: The blends of the weaning food showed that it can be a good source of carbohydrate, crude protein, minerals with low bulkiness and good reconstitution properties which can be used to solve malnutrition challenges in Nigeria.

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“…The general acceptability of weaning foods by infants is greatly influenced by the functionality of the ingredients used for their production. Functional properties such as gelation, water holding capacity, viscosity, and pasting properties are very important for ensuring the appropriateness of the diet to the growing child [27]. In this research, the result of the functional properties of sesame seeds, almond and Brazil nuts WAC, OAC and bulk density were similar to the values reported by Mohammed, et al [27] on functional properties of weaning food blends from selected sorghum Sorghum bicolour varieties and soybean (Glycine max).…”

Section: Effect Of Diets Formulated From Sesame Seeds Almond and Brasupporting

confidence: 83%

Nutritional Study of Processed Amygdalus communis L. Sesamum indicum and Bertholletia excelsa Nuts on Two Weeks Old Wistar Rats

Onyegeme-Okerenta

Steve

Ijeoma

2020

AJRB

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The study evaluated the nutritional benefits of processed Almond nuts, Sesame seeds and Brazil nut on two weeks old Wistar rats. The rats were weighed and arranged into seven groups and feed for 4 weeks. Group one (control) was fed with commercial rat feed and distilled water. Group two was fed with a diet formulated from Brazil nuts and distilled water. Group three was fed with a diet formulated from almond seeds and distilled water only while Group four was fed with a diet formulated from sesame seeds. Group five was fed with diet from sesame + almond seeds while Group six was fed with a diet formulated from Brazil +almond nuts. Group seven was fed with a diet formulated from Brazil + Almond nuts +Sesame seeds. Biochemical and haematological analyses were carried out applying standard methods and procedures. Results for proximate analysis indicated that Brazil nut contains 4.03% Ash, 7.61% crude moisture, 43.74% crude lipid, 12.82% crude protein, 8.7% crude fibre and 28.1% carbohydrate. Plasma enzyme activities of rats fed with Brazil nuts were: ALT (22.96±1.95U/l), AST (66.49±3.33 U/l), ALP (64.18±2.76 (U/l) and GGT (6.89±1.69 (U/l). Total protein, albumin, and total bilirubin concentrations were 53.56±2.03 g/dl, 32.13±1.21 g/dl and 3.82±0.20 g/dl respectively. Total cholesterol, triglyceride, LDL and HDL concentrations were 2.83±0.42 mmol/l, 1.35±0.02 mmol/l, 4.10±0.19 mmol/l, 4.72±0.13 mmol/l respectively. The PCV, Hb, WBC, RBC, Platelet and MCV concentrations of rats fed with Brazil nuts only were 48.20±1.79%, 15.02±0.65 g/dl, 7.06±0.44 X103/mm3, 7.28±0.23 X106/mm3, 195.00±5.79 X103/ml, and 6.63±0.43 X10-7fl respectively which were significantly (p<0.05) different from the control values. The result is suggestive that they can be incorporated as a supplementary diet for Wistar rats. However, the results obtained from rats feed with almond and Brazil nuts were more significant when compared with sesame seeds.

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Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Cited by 24 publications

References 36 publications

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

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

Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

Nutritional Study of Processed Amygdalus communis L. Sesamum indicum and Bertholletia excelsa Nuts on Two Weeks Old Wistar Rats

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