Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam Starch

Ojinnaka, M.C.; Ebinyasi, C.S.; Ihemeje, A.; Okorie, S. U.

doi:10.19026/ajfst.5.3105

Cited by 31 publications

(26 citation statements)

References 13 publications

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“…Moringa leaf powder supplementation is reported to be associated with increased ß-carotene content in the wheat flour (Sengev, Abu, & Gernah, 2013). Usually, heating during extrusion cooking releases flavor in soybean and linseed (Ojinnaka, Ebinyasi, Ihemeje, & Okorie, 2013). The current study found that the blend of oats and soybean, and oats and linseed have a statistically significant (p < 0.01) relationship with the aroma.…”

Section: Nutritional Qualitysupporting

confidence: 50%

“…That is, the mean aroma value is less than the value would be obtained by calculating the simple mean of the aroma for each pure mixture. Usually, heating during extrusion cooking releases flavor in soybean and linseed (Ojinnaka, Ebinyasi, Ihemeje, & Okorie, 2013). However, the blending of these ingredients with oat flour somehow limited the release of aroma components upon cooking.…”

Section: Nutritional Qualitymentioning

confidence: 99%

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Nutritional and sensory quality of composite extruded complementary food

Forsido

Duguma

Lema

et al. 2019

Food Science & Nutrition

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Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal‐dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D‐optimal mixture experiment with 13 runs was designed. Accordingly, 55–65 g/100 g oats, 11–23 g/100 g soybean and 6–11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co‐rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β‐carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence‐based selection of locally grown plant‐based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low‐income settings.

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Section: Nutritional Qualitysupporting

confidence: 50%

Section: Nutritional Qualitymentioning

confidence: 99%

Nutritional and sensory quality of composite extruded complementary food

Forsido

Duguma

Lema

et al. 2019

Food Science & Nutrition

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“…Nwosu Odinakachukwu I.C., et al, also reported that there was an increase in beta-carotene in the porridge prepared from maize and soybean as a control and a blend of maize, soybean and Moringaolifera powder as test diet [17]. While Onojo US., et al, had reported higher than of this finding [15].…”

Section: Discussionmentioning

confidence: 49%

“…However, the median nutritional recovery time was lowest compared to the study reports from Kamba District, South West Ethiopia that indicated recovery time of 50 days [12] [14]. This finding was found to be higher in protein content than that was reported by Onojo US., et al who prepared gruel from sorghum, soybean and plantain [15]. It was also three fold than that was reported by M.C.…”

Section: Discussionmentioning

confidence: 87%

Recovery Time from Severe Acute Malnutrition and Development of Complementary Food Supplement For Affected Ethiopian Children

Gebrezgi

Teferi

Reddy

2019

IJN

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Background: Severe acute mal nutrition (SAM) among children still remains the major problem in Ethiopia. The shortening of the SAM recovery time by applying appropriate dietary means during treatment and also after recovery, can save huge sums of public health spending. Objectives: Determining the recovery time of SAM affected children and developing complementary food supplement (CFS). Methods: Hospital based retrospective cohort study was carried out on 401 SAM affected children. A structured and pre tested data abstraction form was used for data collection. The data were entered into Epi info and exported to SPSS for analysis. All of the nutritional properties of the developed product in three different ratios of the flours of maize, soybean and powder of moringaolifera leaves were assessed and compared to the control (100% maize). Results: The median recovery time was 16 days. There was a significant increase in protein, mineral and beta carotene content with increasing level of Moringaolifera leaf powder in the CFS. Conclusion: To increase the rate of recovery from sever acute malnutrition and also to prevent relapsing, moringa incorporated cheaper complementary fod supplements could be recommended for SAM affected children.

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“…The oxalate content was measured using the titration method. 17 All measurements were performed in triplicate.…”

Section: Oxalatementioning

confidence: 99%