Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)

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.

mentioning

confidence: 99%

Nutritional and sensory quality of composite extruded complementary food

Forsido

Duguma

Lema

et al. 2019

“…Different researchers have also investigated the utilization of flours from dried maize–soy blends (CSBs) in local diets for children and found them well acceptable (Achidi et al., 2016 ; Alamu, Maziya‐Dixon, Popola, Gondwe, & Chikoye, 2016; Amegovu et al., 2014; Cheryan, Mc Cune, Nelson, & Ferrier, 1979; Chukuma et al., 2016; Emire & Buta, 2015; Fikiru, Bultosa, Forsido, & Temesgen, 2016; I‐Brockdorf et al., 2015; Kalimbira, Mtimuni, & Mtimuni, 2004; Kehlet, Kæstel, Hausner, Bredie, & Allesen‐Holm, 2011; Muhimbula, Issa‐Zacharia, & Kinabo, 2011; Ng'ong'ola‐Manani et al., 2014). This study is the first of its kind to formulate and test the acceptability and preference of porridges prepared from smoked and dried fresh maize–soy blends.…”

Section: Discussionmentioning

confidence: 99%

Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

Saka

Kasapila

Manani

et al. 2018

This study investigated the potential of using the underutilized fresh maize in the preparation of porridge to contribute toward complementary feeding of children, and reductions in pre‐harvest losses. Fresh maize was harvested at different stages of maturity, blanched, smoked, and sun dried before milling into flours that were blended with soy flours for preparation of test porridges. The test flours were analyzed using the Association of the Official Analytical Chemists (AOAC) methods to determine their nutrient composition before preparation of the porridges. A trained consumer panel of 12 people, mothers and nursery school children tasted the porridges to rank acceptability and preference. Analysis of nutritional data showed that the test flours contained similar amounts of proteins, fats, and carbohydrates as the commonly used dried maize–soy flour blends. All the test porridges were generally accepted by the mothers and children due to the unique smoky and roasted aroma, brown color and the sweeter flavor even without the addition of sugar. Grainy texture and the presence of residues were the only unacceptable attributes in some of the test porridges. In conclusion, fresh maize–soy floor blends can be potentially used in complementary feeding of children at home and school as an alternative to other traditional maize flours. Optimization and fortification can help make the flours nutrient‐dense and most appropriate for child feeding at scale.

“…In many countries in Sub‐Saharan Africa, rural communities apply traditional malting treatment in food processing (Fasuan et al., 2017; Fikiru, Bultosa, Forsido, & Temesgen, 2016). Traditional malting practices differ between countries and also vary among communities within a country (Bokulich & Bamforth, 2013; Krishnan et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

“…However, inadequate information exists on the application of traditional malting technologies practiced in rural areas in processing complementary food formulae. Fundamentally, processing is known to alter sensory properties of food and consumer preference in turn (Fikiru et al, 2016) and these changes depend on the processing method applied (Ariahu, Ingbian, & Ojo, 2009;Laurie & Van Heerden, 2012). To provide an insight into the potential of traditional malting technologies in processing plant-based complementary foods in rural areas, this study examined the effect of a traditional malting technology practiced in Acholi Sub-region of Uganda on: (a) in vitro protein digestibility and bioavailability of iron and zinc; and (b) consumer sensory preference for millet-sesame-soy composite formulae.…”

Section: Introductionmentioning

confidence: 99%

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Alowo

Muggaga

Ongeng

2018

The occurrence of anti‐nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant‐based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun‐drying malted ingredients for 72 hr. Results showed that the level of anti‐nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant‐based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.