Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.)

Elemo, Gloria N.; Elemo, B. O.; Okafor, J.N.C.

doi:10.3923/ajft.2011.413.421

Cited by 26 publications

(24 citation statements)

References 12 publications

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“…There was a significant difference between sprouted sorghum–Irish potato–groundnut flour samples and unsprouted sorghum–Irish potato–groundnut flour samples. Similar results were reported by Elemo et al () who reported 63.7%–77.4% of carbohydrate content in complementary food processed from sorghum and cowpea. The carbohydrate content of the produced complementary food met the recommended standard by WHO/FAO () in the complementary food (≥65 g/100 g).…”

Section: Resultssupporting

confidence: 91%

Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Adegbanke

Dada

Akinola

et al. 2017

Food Science & Nutrition

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Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sample (cereals). Mineral content reduced with sprouting, whereas the addition of Irish potato and groundnut increased the mineral content. Calcium ranged from 91.00% to 121.33% and potassium (487.33%–956.67%). Sample NSIG2 had the highest potassium. Tannin ranged from 0.11 to 0.64 mg/100 g; phytate (4.98–7.42 mg/100 g); and oxalate (0.36–0.98 mg/100 g). Peak viscosity ranged from 43.08 to 23.57 RVU, trough (41.08–22.50 RVU), breakdown viscosity (61–14), final viscosity (84.33–52.53 RVU), setback viscosity (41.33–89.00 RVU), and peak time (5.07–7.00) in both the sprouted and unsprouted sorghum–irish potato–groundnut flour, respectively. The pasting temperature of the weaning food blends ranged between 87.25 and 89.60°C with SIG0 and NSIG2 having the lowest and highest values, respectively. The study showed that complementary food products formulated from this locally available food commodities is a promising food and has good nutritive value.

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Section: Resultssupporting

confidence: 91%

Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Adegbanke

Dada

Akinola

et al. 2017

Food Science & Nutrition

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“…Similar results were reported by Elemo et al. () and Hussain et al. () who reported 63.7%–77.4% of carbohydrate content in complementary food processed from sorghum and cowpea, and 61.24–70.73% from wheat and lentil composite flour, respectively.…”

Section: Resultssupporting

confidence: 90%

“…Processing method like dehusking may increases carbohydrates content in the diet (Abiodun and Adepeju 2011). Similar results were reported by Elemo et al (2011) and Hussain et al (2012) who reported 63.7%-77.4% of carbohydrate content in complementary food processed from sorghum and cowpea, and 61.24-70.73% from wheat and lentil composite flour, respectively. All the complementary foods processed in this work meet the carbohydrate content recommended by WHO/ FAO (2004) in the complementary food (≥65 g/100 g).…”

Section: Carbohydratessupporting

confidence: 90%

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

Fikiru

Bultosa

Forsido

et al. 2016

Food Science & Nutrition

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The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D‐ Optimal mixture design was used to generate 14 formulations. Each ingredient had 55–90% maize, 20–35% pea and 4–12% malted barley. Pretreatments like debranning of maize, roasting of pea and dehusking of malted barley were done. The three component‐constrained mixture design was conducted using Design‐Expert® 6 (Stat‐Ease). Ash, protein, fat, fiber, moisture, and carbohydrate contents were found in between range of 1.5–2.5%, 13.0–18.5%, 1.8–2.5%, 3.06–4.45%, 5.0–6.5%, and 68.9–74.1%, respectively. Significant difference (P < 0.05) among the treatments was observed for protein, moisture, odor, flavor and sensory overall acceptability. Lack‐of‐fit was significantly different only for fat (R 2 = 0.90). Thus, the model generated can predict all attributes except for fat. The optimum values of high nutrient content and sensory acceptability were observed in the range of 55.0–68.5%, 27.5–35.0%, and 4.0–10.0% for maize, pea, and malted barley respectively.

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“…However, sprouting process caused signifi cant decrease in the total sulfur amino acids, tyrosine, threonine and tryptophan content of lentil seeds. Several studies have reported that germination signifi cantly increased the essential amino acids except for histidine and sulphur amino acids (Afi fy et al, 2012;Elemo et al, 2011). Germination of cereals and legumes has been shown to be generally advantageous as it also improves the nutritional qualities and bioavailability of amino acid of cereals and legumes (Correia et al, 2008;Egli et al, 2004;Gernah et al, 2011;Mubarak, 2005).Germination process caused signifi cant decreases in the content of in non essential amino acids except Values are means ±standard deviation (SD) of three determinations.…”

Section: Amino Acidsmentioning

confidence: 99%

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Fouad¹,

Rehab²

2015

Acta Sci Pol Technol Aliment

110

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Background. The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts. Material and methods. Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard offi cial procedures. Results. Sprouting process caused signifi cant (P ≤ 0.05) increases in moisture, protein, ash, crude fi ber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) signifi cantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the fi rst limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein effi ciency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities. Conclusions. Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.

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Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.)

Cited by 26 publications

References 12 publications

Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

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

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

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