Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

Abstract

The deficiency in affordable nourishing foods for neonates after weaning has been major concern in developing countries and this has contributed to increased malnutrition rate, illnesses and even children’s mortality rate. The addition of wheat offal to traditionally affordable ‘Ogi’ as an alternative approach for combating the threats of protein malnutrition in neonates was explored in this work. Wheat offal was added at increasing levels of 0, 20, 40, 60, 80 and 100 w/w% as fortifying feed with prepared maize-Ogi as meal. Proximate analysis, pasting characteristics, sensory evaluation, nutritive and functional properties of the resulting blends was evaluated using standard methods. Results of proximate analysis showed an increased protein (2.787 – 34.064%), fat (2.282 – 9.015%) and ash (8.913 – 17.171%) contents with increased level of wheat offal from 20 to 100 w/w addition, while decreased carbohydrate content was observed with increased addition of wheat offal. The water absorption capacity increased also with level of wheat offal addition. The pasting characteristics result indicated up to 40% fortification of maize-Ogi with wheat offal as stable blend against retrogradation in terms of setback value and viscosity. The 40% level of fortification was preferred in terms of quality index of taste, texture, color, sourness and appearance. In conclusion, the nutritional indices investigated indicated addition level of wheat offal to 40% limit to solve protein-energy malnutrition and food security issues in neonates.

Screening of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Some Fermented Nigerian Food Products

“…Oral inoculation solution of Lactobacillus spp. was prepared to contain a final concentration of 1x10 9 lactobacilli/ml and given to the rats for two weeks after which faecal samples from each rat was collected the day of sacrifice and analysed using MRS agar for the enumeration of total faecal LAB count.…”

“…7-,9 The addition of other ingredients such as wheat offal to ogi help to further fortify it and reduced malnutrition problems among infants. 9 Kunu-zaki is a popular non-alcoholic Nigerian beverage made from grains. This drink is very common among the Northerners of Nigeria.…”

Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice

“…Sample B showed the highest percentage of protein content and the lowest percentage of carbohydrate content. Protein is known to enhance the formation of antibodies which helps the body fight infections and also, it helps to build, maintain and repair new tissues especially in infants [21].…”

Processing Methods and Bio-applications in Functional Food Production

“…Nugraheni et al, 10 and A. Kanchana et al, 11 used resistant starch type 3 (RS3) andoryza sativa (red rice)flakes to make crackers and snacks that can as a functional food to improve diabetes, obesity and metabolism.Timbadiya et al, 12 replaced with peanut butter to reduce saturated fatty acids in cookies not only had a greater appreciable sensory quality, but also reduce heart disease risk through consumption of beneficial mono and poly unsaturated fats. Ajanaku et al, 13 indicated the maize-Ogi with abundant protein sources would as an alternative approach for combating the threats of protein malnutrition in neonates.Further, Biswas et al, 14 evidenced the hypoglycemic and hypolipidemic efficiency ofvaluable components from watermelon (Citrullus vulgaris) seed kernel sonmale albino rats.…”