Microbial Status and Quality Assessment of Complementary Food Produced From Co-Fermentation of Sorghum and Pumpkin Seed Fortified with Carrot

N, Uchegbu Nneka; U, Onwurafor Eucharia; Nwadi,; Mm, Oluchukwu

doi:10.36348/sjpm.2019.v04i12.003

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…The untreated sample U80:20 showed the lowest content, whereas the roasted sample R55:40:5 displayed the highest. Notably, all the treated samples exhibited elevated arginine levels, which are crucial for children's growth, according to Uchegbu et al (2019). This study revealed that both the alanine and arginine content in the treated samples surpassed that of the untreated, with the roasted samples exhibiting the highest levels, followed by the fermented and fermented/roasted samples.…”

Section: Non-essential Amino Acid Of the Weaning Foods Prepared From ...mentioning

confidence: 77%

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

Msheliza,

Umar Abdulkadir,

Zongoro

et al. 2024

Contemporary Agriculture

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Summary This study examined how fermentation and roasting alter the amino acid profile of infant food created from mixtures of sorghum and soybean. Sorghum and soybean were fermented, roasted and both fermented and roasted before milling into flours. Untreated sorghum and soybean flours were also produced to serve as the control. Except for the control samples, each blend had 5% malted sorghum flour added. Weaning foods were prepared with these blends, and their amino acid profiles were determined. The contents of essential amino acids, including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, ranged from 2.03 to 2.48 g/100g, 3.39 to 5.22 g/100g, 8.16 to 11.21 g/100g, 4.18 to 6.38 g/100g, 1.45 to 2.41 g/100g, 4.22 to 6.34 g/100g, 3.41 to 5.86 g/100g, 2.98 to 4.30 g/100g, and 4.01 to 6.33 g/100g, respectively. The contents of non-essential amino acids, including alanine, arginine, aspartic acid, cystine, glutamic acid, glycine, proline, and serine, varied between 3.31-6.13 g/100g, 4.93-7.32 g/100g, 10.23-14.33 g/100g, 1.38-2.35 g/100g, 13.64-16.84 g/100g, 3.99-6.35 g/100g, 3.59-5.34 g/100g, and 2.94-4.88 g/100g, respectively. The fermentation and roasting processes were found to significantly enhance the amino acid content of weaning foods with inconsistent effects. Therefore, optimizing these conditions is recommended for weaning blends to maximize health and nutritional benefits for infants and young children.

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Section: Non-essential Amino Acid Of the Weaning Foods Prepared From ...mentioning

confidence: 77%

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

Msheliza,

Umar Abdulkadir,

Zongoro

et al. 2024

Contemporary Agriculture

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Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour

UJOH,

YUSUFU,

AHURE

2023

Measurement: Food

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A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health

Ogunniran,

Ayeni,

Shokunbi

et al. 2024

Comp Rev Food Sci Food Safe

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Complementary foods (CFs) commonly consumed by infants and young children (IYC) in sub‐Saharan Africa (SSA) are processed using either single or multi‐grain ingredients through simple technologies such as fermentation, malting and roasting. Interestingly, CFs (e.g., ogi, kunu, and dabo) are prepared and fed to infants alongside breastmilk until they are completely weaned up to the infant's second birthday. The grains used for preparing CFs can be contaminated with bacterial and chemical contaminants as a result of poor harvesting, handling or storage practices. The stage at which IYC are introduced to CFs is of utmost importance as it aids in addressing malnutrition and improving their overall health and well‐being. Complementary feeding practices across SSA are influenced by socio‐economic, cultural and geographical factors such that improper introduction can result in dire health consequences including immune suppression, severe foodborne diseases, poor child growth and development, and sometimes death from malnutrition. Malnutrition often occurs from inadequacies of nutrient intakes and assimilation which affect the ability to maintain normal body functions such as growth, learning abilities, resistance to and recovery from diseases. In SSA, IYC malnutrition still poses an enormous concern, therefore indicating the need for intervention strategies such as the promotion of indigenous crops and elevating traditional knowledge and technologies for formulating CFs. This paper clearly highlights the diversity of CFs in SSA, ingredients utilized, processing techniques, contamination by bacteria and chemicals, and demonstrates the consequences of consuming contaminated CFs, and their influence on IYC health as well as approaches to ensuring safety and scaling up indigenous CFs.

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Microbial Status and Quality Assessment of Complementary Food Produced From Co-Fermentation of Sorghum and Pumpkin Seed Fortified with Carrot

Cited by 3 publications

References 30 publications

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour

A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health

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