Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Obatolu, Veronica A.; Cole, A. H.; Maziya‐Dixon, Busie

doi:10.1002/(sici)1097-0010(20000501)80:6<646::aid-jsfa509>3.0.co;2-l

Cited by 15 publications

(15 citation statements)

References 25 publications

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“…The results showed that the values of NPU were directly proportional to the products of biological value and true digestibility. The values reported for NPU in these results were lower than the NPU (74%) reported by Obatolu et al [2000] who worked on malted maize fortifi ed with cowpea. The improvement made by rats fed with the blend containing malted maize could be attributed to the partial hydrolysis of the protein reserve during malting of the grains to amino acid by proteolytic enzymes [Abbey & Mark-Balm, 1988].…”

Section: True Digestibility Biological Value and Net Protein Utilizacontrasting

confidence: 77%

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Abiose¹,

Ikujenlola²,

Abioderin³

2015

Pol. J. Food Nutr. Sci.

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Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality complementary foods. Therefore, the aim of this study was to produce complementary foods from quality protein maize (QPM) using the processes of malting and fermentation. The resulting fl our was blended with processed soy bean fl our at a ratio of 70:30 (maize: soybean). The nutritional qualities of the complementary foods were assessed biologically using animal feeding experiment to determine the growth rate, feed intake, protein quality parameters, haematological properties and rehabilitation potentials. The results showed that the protein effi ciency ratio (PER) and food effi ciency ratio of the malted QPM fortifi ed with soybean were 2.44 and 0.24, respectively, which was the highest among the formulated diets and compared favourably with casein (2.5) and commercial diet (2.3). The QPM-based diets had a better biological value (>60%) and true digestibility (>60%) than the products from normal maize. The packed cell volume of the samples ranged between 23.00 (basal) and 46.00% (soy fermented normal maize). The QPM-based diets enhanced the quick recovery of protein starved/depleted animals better than the NM-based diets. Moreover, the addition of soybean further boosted the ability of the diet to rehabilitate the animals. The best result was seen in the group of rats fed with soy-malted QPM. The use of QPM in complementary food formulation gave better results and could alleviate the problem of protein and energy malnutrition, thereby reducing the mortality rate among infants. Unauthenticated Download Date | 5/11/18 1:04 PM

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Section: True Digestibility Biological Value and Net Protein Utilizacontrasting

confidence: 77%

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Abiose¹,

Ikujenlola²,

Abioderin³

2015

Pol. J. Food Nutr. Sci.

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“…This suggests that the activity of L. plantarum A6 and L. fermentum OgiE‐1 may have been responsible for the increased protein content in the diets. Although the total ash obtained with the use of A6 and OgiE‐1 (2.05 and 1.24%, respectively) is an improvement over NIMC and UNMC (1.18 and 0.59%, respectively), these values are lower than 5% recommended by FAO (1973), 2.98–3.81 and 4.6–5.5% reported by Nnam (2000) and Obatolu et al. (2000), respectively.…”

Section: Resultsmentioning

confidence: 63%

“…Techniques commonly employed in conventional weaning food development include formulation of high‐quality protein mixes using cereals (maize, sorghum, millet) and legumes (cowpeas, soybeans, melon seeds and peanuts) (Fashakin et al. 1986; Egounlety and Syarief 1992; Obatolu et al. 2000; Sanni et al.…”

Section: Introductionmentioning

confidence: 99%

Amylolytic Lactic Acid Bacteria Fermentation of Maize–cowpea Ogi

Oyarekua

Akinyele

Trèche

et al. 2008

J Food Processing Preservation

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The effect of starter cultures Lactobacillus plantarum (A6), Lactobacillus fermentum (OgiE‐1) and natural inoculum (NI) on some physicochemical properties of cofermented maize–cowpea (CMCO) was investigated. Crude protein, lipid, ash, crude fiber, carbohydrate energy and utilizable energy because of protein contents of CMCO fermented with A6 (A6MC), OgiE‐1 (OGMC) and NI (NIMC) are 12.46–13.74%, 3.58–4.96%, 1.06–1.85%, 3.06–4.62% and 66.81–68.30%, 355.26–363.2 kcal/100 g and 7.43–9.14%, respectively. Mineral contents were significantly higher in A6MC and OGMC. [K/Na], [Ca/P] and [Ca/Mg] ratios range between 9.51 and 22.22, 0.02 and 0.12 and 0.16 and 1.02, respectively. Oligosaccharides reduced significantly in A6MC and OGMC. The pH values of A6MC, OGMC and NIMC range between 6.4 and 4.5, 6.4 and 5.5 and 6.4 and 5.2, respectively. Titratable acidity and total phenol increased, while phytates decrease. Viscosity increased with flour concentration up to 9% in OGMC, and A6MC increased in NIMC. A6MC gave the best overall results. PRACTICAL APPLICATIONS This work adds to the existing database on the potential usefulness of starter cultures in the development of nutritionally balanced diets, particularly in developing economies. It also stimulates increased interest in the use of Lactobacillus plantarum A6 in new product development for addressing the prevailing food situation in many parts of the world. Findings from this work will further encourage basic and applied research on L. plantarum and other organisms with potential for use as starter cultures from different areas of the world.

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“…This effect is mainly observed in flours with low moisture levels, such as those used in the present study. 31 Another study 32 states that lysine availability decreases because its ε position amino group makes it more reactive and tends to react with reducing sugars via Maillard reactions. This coincides with the dark yellow to light brown color of the product observed in the present study, suggesting that the amount of remaining available lysine tends to decrease.…”

Section: Available Lysinementioning

confidence: 99%

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

et al. 2006

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Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 • C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg −1 protein, 67.9 g kg −1 , respectively) but decreased after extrusion (45.5 g kg −1 protein, 16.6 g kg −1 , respectively). The same treatment had the lowest available starch (561.6 g kg −1 flour, 507.9 g kg −1 extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg −1 versus 176 g kg −1 in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg −1 to 79.4 g kg −1 after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.

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Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Cited by 15 publications

References 25 publications

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Amylolytic Lactic Acid Bacteria Fermentation of Maize–cowpea Ogi

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

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