Optimization of dabi teff-field pea based energy and protein dense novel complementary food with improved sensory acceptability using D-optimal mixture design

Tura, Diriba Chewaka; Belachew, Tefera; Tamiru, Dessalegn; Abate, Kalkidan Hassen

doi:10.1016/j.heliyon.2023.e19029

Cited by 5 publications

(7 citation statements)

References 34 publications

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“…This problem can be resolved by suggesting the consumption of vitamin C-rich foods, such as citrus fruits. When compared to the FAO/WHO ( 25 ) recommendation, dabi teff was shown to have 5.4 times higher iron content than the requirement from complementary food; additionally, it had an iron density of 24.53 mg/100 kcal, given its energy value of 352.70 kcal/100 g ( 41 ), making the crop a super iron bank. Contrary to the present findings, a lower level of iron content (38 mg/100 g) was reported by Mezgebo et al ( 42 ) for the popular red teff grown in Ethiopia.…”

Section: Discussionmentioning

confidence: 99%

Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design

Tura,

Belachew,

Tamiru

et al. 2023

Front. Nutr.

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Iron deficiency anemia is one of the major public health problems in children associated with the inadequate intake of bioavailable iron. Thus, this research was aimed at incorporating dabi teff, an underutilized/forgotten crop, into other pre-processed local food crops, viz., germinated maize, roasted barley, roasted field pea, dehulled oats, and linseed, to develop optimized iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio. Nutrisurvey software was employed to define ranges, and they were constrained at 20–35% dabi teff, 0–30% field pea, and 5–20% maize, while the remaining were kept constant at 25% barley, 15% oats, and 5% linseed. Eleven experimental runs were generated from the six mixture components using Stat-Ease Design Expert® software version 11, D-optimal. Inductively coupled plasma-optical emission spectrometry was used to determine micronutrients. ‘Scheffe’ regression was used to fit and test the model’s adequacy, and numerical multi-response optimization was performed using the Design Expert® to identify the optimal points. Dabi teff had a significantly higher (p < 0.05) iron content at 86.5 mg/100 g, iron density at 24.53 mg/100 kcal, and calcium content at 123.59 mg/100 g. The new formulations had a significantly higher iron content (3.31–4.36 times), iron density (3.25–4.27 times), and calcium content (1.49–1.58 times), as compared to the control flour, and fulfilled FAO/WHO recommendations. The optimal formula was identified at 34.66% dabi teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed, and 5% maize flour ratios, with response values at the overall optimization as 32.21 mg/100 g iron, 77.51 mg/100 g calcium, 2.59 mg/100 g zinc, 0.233 phytate/iron molar ratio (Ph:Fe), 0.067 phytate/calcium molar ratio (Ph:Ca), 3.43 phytate/zinc molar ratio (Ph:Zn), and 6.63 phytate by calcium to zinc molar ratio (Ph*Ca:Zn). Furthermore, it contained iron at a level that is 2.01 times higher than the standard and 4.44 times higher than the control, as well as an iron density of 8.47 mg/100 kcal, which was 4.39 times higher than that of the control. These findings showed that the optimized dabi teff-field pea based iron-dense novel composite complementary flour with enhanced bioavailability can be developed and used as a sustainable food-based strategy to combat iron deficiency anemia among children in less developed countries, such as Ethiopia.

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Section: Discussionmentioning

confidence: 99%

Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design

Tura,

Belachew,

Tamiru

et al. 2023

Front. Nutr.

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“…Dabi teff is the ‘afaan oromoo’ language name for an early‐maturing variety of dark red teff. Due to its early maturing property, dabi teff is harvested twice within one rainy season (at early rainfall called “ daabi gannoo” and late rainfall called “ daabi birraa”) (Tura et al., 2023 ). The rural elderly people in particular and the consumers in general value dabi teff as a medicinal food, and there are many social beliefs regarding the nutritional and health benefits of this crop (Tura et al., 2023 ).…”

Section: Introductionmentioning

confidence: 99%

“…Due to its early maturing property, dabi teff is harvested twice within one rainy season (at early rainfall called “ daabi gannoo” and late rainfall called “ daabi birraa”) (Tura et al., 2023 ). The rural elderly people in particular and the consumers in general value dabi teff as a medicinal food, and there are many social beliefs regarding the nutritional and health benefits of this crop (Tura et al., 2023 ). Hence, in this study, the effects of blending ratio variation on macronutrient compositions and sensory acceptability of pre‐processed dabi teff‐field pea‐based novel composite complementary flours were examined to develop wholesome composite complementary flour to combat protein‐energy malnutrition among children.…”

Section: Introductionmentioning

confidence: 99%

Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff‐field pea‐based novel composite complementary flours

Tura,

Belachew,

Tamiru

et al. 2023

Food Science & Nutrition

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The response of a mixed system is determined by the proportions of the various ingredients that add up to one, not by the combination's total amount. This research aimed at examining the effects of blending ratio variation on the macro‐composition and sensory acceptability of dabi teff‐field pea‐based novel composite complementary flours. Standard methods (AOAC, 2016, Official Methods of Analysis of the Association of Official Analytical Chemists) were used to determine macronutrients. The sensory attributes were evaluated using a 5‐point hedonic scale. The ingredients were constrained at 0%–30% for field pea, 20%–35% for dabi teff, and 5%–20% for maize, while the remaining were set constant at 5% linseed, 15% oats, and 25% barley. D‐optimal was used to examine the effects of blending ratio variation on the responses. All the responses were significantly different (p < .05) among the blends except for fat content, ranging from 14.58% to 17.21% for protein, 4.22% to 5.59% fat, 2.01% to 2.60% ash, 2.68% to 3.96% fiber, 68.08% to 70.76% utilizable carbohydrate, and 378.82 to 386.9 kcal/100 g gross energy. The sensory acceptability score ranged from 3.4 to 4.4. The linear model was significant (p < .05) and adequate to describe variation in moisture, protein, and ash contents. An increase in the ratio of field pea significantly increased (p < .05) protein, ash, fiber, and energy. The interactive effect between dabi teff and field pea significantly increased the sensory acceptability of the blends. These findings showed that varied proportions of the ingredients had a significant effect on the responses, and were used to develop a wholesome product to combat protein‐energy malnutrition among children.

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“…The sub-Saharan African region including Ethiopia is endowed with a rich diversity of ‘orphan crops’ having improved nutritional and medicinal values as well as sources of income generation ( 35 ) . Little or no attention was given to such crops in terms of research and development and policy framework that could promote their extensive agricultural production, industrial utilisation and home consumption.…”

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confidence: 99%

“…Farmers in Wollega and Illuababor zones, Western Ethiopia, cultivate dabi teff either for its grain seeds or its straw. The contribution of the grains to household food and nutrition security is considerable when viewed through a food security lens while the straw is composed of fine stems used for plastering (finishing) mud hut walls during house construction and rated higher among others for animal fodder especially oxen feeding ( 35 ) . There are many social beliefs regarding the nutritional and health benefits of dabi teff among rural elderly people in particular and consumers in general (Personal communication).…”

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Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6–23-month-old children

Tura,

Belachew,

Tamiru

et al. 2023

Br J Nutr

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Inadequate intake of age-specific energy and nutrients is among the prime immediate causes of child malnutrition. Thus, this study aimed to determine the energy, protein and Fe densities of pre-processed dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6–8, 9–11 and 12–23 month-old children. The optimal formula at overall optimisation was identified to be 34·66 % dabi teff, 25 % barley, 15 % oats, 15·34 % field pea, 5 % linseed and 5 % maize with response values of 15·74 % protein, 5·09 % fat, 2·26 % ash, 2·88 % fibre, 73·05 % carbohydrate, 1591·72 kJ/100 g (380·43 kcal/100 g) energy, 32·21 mg/100 g Fe, 77·51 mg/100 g Ca and 2·59 mg/100 g Zn. The energy density of the optimised novel complementary flour was 1·27 kcal/g which fulfilled the Pan American Health Organization/WHO recommendation (≥ 0·8 kcal/g), protein density was 4·14 g/100 kcal and the Fe density was 8·47 mg/100 kcal, which was 2·12 to 10·59 times higher than the recommended value where the optimal had demonstrated to contribute more than 100 % of the daily energy and protein demand and notably more than 200 % of daily Fe demand at moderate bioavailability (0·8–4 mg/100 kcal). These findings showed that the daily recommended dietary allowance for energy, protein and Fe could be attained by the developed dabi teff-field pea-based optimised novel complementary flour and its contribution to the children’s daily energy and nutrients demand met the standard, where the product can be used as food-based nutrition intervention to manage protein-energy malnutrition and Fe deficiency anemia in children sustainably.

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Optimization of dabi teff-field pea based energy and protein dense novel complementary food with improved sensory acceptability using D-optimal mixture design

Cited by 5 publications

References 34 publications

Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design

Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design

Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff‐field pea‐based novel composite complementary flours

Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6–23-month-old children

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