Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

Agiriga, NA; Iwe, MO

doi:10.4314/nifoj.v26i2.47441

Cited by 8 publications

(7 citation statements)

References 2 publications

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“…Intake of cereal‐based food products such as maize ( Zea mays ), sorghum ( Sorghum bicolor ) and millet ( Pennisetum typhoideum ) is common in developing countries. These products are mainly used as staple food (Gernah, Ariahu, & Ingbian, 2011), resulting in high incidence of protein deficiency particularly among children (Agiriga & Iwe, 2009; Oosthuizen, Napier, & Oldewage‐Theron, 2006) because cereals are known to be low in protein content. Therefore complementary foods are, important in the life of a child to ensure adequate growth and prevent malnutrition, stunting, anaemia and other infectious diseases common in infancy and early childhood.…”

Section: Introductionmentioning

confidence: 99%

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Anosike¹,

Nwagu²,

Nwalo³

et al. 2020

Legume Science

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Studies were conducted on the functional, pasting and micronutrient content of complementary weaning foods from maize (Zea mays) and African yam bean (AYB; Sphenostylis stenocarpa). The complementary foods were fortified with cattle bone meal, Brachystegia eurycoma (achi)/potash emulisified with red palm oil and Moringa oleifera, to improve the micronutrient content. Maize and AYB (malted and unmalted) were processed into flours, and the fortificants were subjected to different treatments to ascertain the treatment that has the highest micronutrient contents for use in the formulation of the weaning food. Functional properties (water absorption capacity [WAC], bulk density [BD], wettability [WB]) and dispersability [DISP]), pasting properties and micronutrient contents of the formulated blends were determined using standard methods. Ashed fermented by back‐slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B. eurycoma/potash emulsion (PU) and fresh fermented M. oleifera treatment had the highest micronutrient contents. The Vitamin A and zinc contents of the formulated infant food were significantly higher (p ≤ 0.05) than the control (Nutrend, an infant complementary cereal food product made from maize and produced by Nestle Nigeria PLC). The WAC and BD ranged from 155 to 195 g/mL for maize–AYB fermented and enriched with fortificant PU (MAFEP) and maize–AYB fermented enriched with fortificant achi emulsion (MAFEA) and 0.86 to 1.43 g/mL for MAFEA and MAFEP, respectively. The WB values ranged from 16 to 40 s for maize–AYB malt‐fermented (MAMF) and MAFEP. There was no significant difference (p ≥ 0.05) in the dispersability. There were significant differences (p ≤ 0.05) in pasting temperature, set‐back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time. The fortified complementary foods prepared from maize flour and malted AYB significantly improved the functional and pasting properties of the flour blends due to their high micronutrient contents and low BD which can serve as alternative to commercial products.

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Section: Introductionmentioning

confidence: 99%

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Anosike¹,

Nwagu²,

Nwalo³

et al. 2020

Legume Science

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“…Effort to identify and include non-cereal, rarely used and inexpensive food materials with appreciable nutrient density in the production of complementary food is therefore important. Adoption of this approach will help to sustain and improve the availability of affordable quality complementary foods especially in developing countries where a large proportion of the population live below the poverty level and where the incidence of protein-energy malnutrition is prevalent [4,5].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

Arinola

Ojo

Akinmolayan

et al. 2020

AFSJ

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The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) respectively. Proximate and mineral compositions of the blends were determined using standard analytical methods; energy value was estimated using the Atwater factor. The blends were prepared for sensory evaluation by cooking with the addition of vegetable oil and sucrose and then subjected to sensory evaluation using a commercial complementary food as control. The crude protein, crude fat, ash and crude fiber contents increased significantly with increased inclusion of soybean flour from 5.36 to 22.02 g/100 g, 1.03 to 6.03 g/100 g, 1.06 to 2.55 g/100 g and 4.77 to 5.86 g/100 g respectively while carbohydrate content reduced from 81.81 to 55.24 g/100 g. The energy value ranged from 357.97 to 363.31 kcal/100 g. The samples contained 66.74 - 76.50 mg/100 g sodium, 687.43 – 725.65 mg/100 g potassium, 64.00 – 103.04 mg/100 g calcium, 145.76 – 242.51 mg/100 g phosphorus, 4.80 – 9.98 mg/100 g iron and 3.18 – 4.61 mg/100 g zinc. The result of the sensory evaluation showed that 70:30 complementary food was the most preferred and acceptable in terms of all the sensory attributes evaluated and it compared favourably with the control. This sample also showed a promising capacity to meet the Recommended Dietary Allowances (RDAs) of protein, carbohydrate, potassium, phosphorus, iron and zinc for infants (7 -12 months). This study has shown that complementary food produced from breadfruit and soybean flour has appreciable nutritional density in terms of proximate and mineral compositions and could be used as a substitute for expensive commercial complementary foods especially among families with low income in Nigeria and other developing countries of the world.

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“…Due to the prevailing unfavourable economic conditions in most developing countries of the world, Africa and Nigeria in particular where over 40% of the population live below poverty line (Nzeagwu and Nwaejike, 2008), the incidence of protein-energy malnutrition among different age groups particularly children with an estimated 400 million children being reported to be malnourished worldwide is highly prevalent and on the increase on a daily basis (Oji, 1994;Oosthuizen et al, 2006;Agiriga and Iwe, 2009). Weaning of infants is highly critical in the life of children as breast milk feeding (4-6 months), which normally precedes the weaning period, can no longer meet their nutritional requirements (Egounlety, 2002).…”

Section: Introductionmentioning

confidence: 99%

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Usman¹,

Bolade²,

James³

2016

Afr. J. Food Sci.

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Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

Cited by 8 publications

References 2 publications

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

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