Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends

Mbaeyi-Nwaoha, I. E.; Obetta, F C

doi:10.5897/ajfs2015.1393

Cited by 11 publications

(4 citation statements)

References 26 publications

(24 reference statements)

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“…Pigeon pea varieties have protein contents in the range of 18.5 and 26.3% (Rampersad et al 2003;Eltayeb et al 2010;Okpala and Chinyelu 2011). The protein content is similar to what is obtainable in cowpea and groundnut majorly used in complementing food product from maize (Mbaeyi-Nwaoha and Obetta 2016;Ewuola et al 2015;Rufina et al 2016).…”

Section: Introductionsupporting

confidence: 53%

Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

2020

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Background The production of novel foods from underutilized nutritious tropical crops is increasing; however, the toxicological studies are sparse. In this study, the safety of the breakfast food produced from the blend of fonio and pigeon pea was examined by evaluating the biochemical and toxicological parameters of the breakfast food using Wistar albino rats. Twenty male Wistar albino rats subdivided into 4 groups of 5 were separately fed with four food samples (100% fonio, 80:20 fonio:pigeon pea, standard rat feed (control) and a commercial brand of corn flake) for 28 days after which the animals were sacrificed and blood samples collected for analyses. Body weight, blood glucose, biochemical, and hematological parameters were examined during the experimental period. Results The feeding of rats with the four diets did not cause mortality and adverse toxicity during the experimental period. Steady body weight gain was observed in fonio-pigeon pea fed rats, and slight changes were obtained in percentage blood glucose. There was no significant difference in the levels of white blood cells, lymphocytes, mean corpuscular volume, platelet, high-density lipoprotein, catalase, SOD, and malondialdehyde of the group fed with fonio-pigeon pea diet as compared with the control group. Furthermore, significant (p < 0.05) lower levels of density lipoprotein, triacylglyceride, and cholesterol were observed in the fonio-pigeon pea-fed rats than the control group. The liver function marker of fonio-pigeon pea-fed-rat and the control showed no significant difference. Conclusion The study showed no severe toxicity in the test animals, although a mild loss of liver parenchyma and variation in size and shape of nuclei were observed in the group fed with the fonio-pigeon pea diet.

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Section: Introductionsupporting

confidence: 53%

Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

2020

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“…The constant increase in WSI from 3.56 to 7.99 g/100 g could be ascribed to more water retention ability of the leaves powder. The variation in OAC was attributed to the fibre and protein content of the leaves that contain both hydrophobic and hydrophilic types of side chains and the non‐polar side chains interacts with the chains of the lipids and the powder of dry leaves have more lipophilic groups, which increases the ease of oil penetration (Mbaeyi Nwaoha & Obetta, 2016). The OAC of 2.5% of O. sanctum and A. racemosus was reduced due to the competition of other components with the protein of the leaves.…”

Section: Resultsmentioning

confidence: 99%

Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibility

Bhandari

Sharma

2022

Int J of Food Sci Tech

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Summary The current investigation was focused on developing and assessing the influence of different herbs (Ocimum sanctum, Withania somnifera, Bacopa monnieri and Asparagus racemosus) on bio‐functional and structural characteristics of semolina‐based pasta. Pasta were enriched with 2.5, 5, 7.5 and 10% herbs and significant difference (P < 0.05) in functional properties of blends, cooking quality of pasta, bioactive profile and antioxidant potential, in vitro nutrient digestibility and colour profile were noted. Herbs‐enriched pasta showed modified functional properties and enhanced bioactive constituents. Modification in structural and molecular structures of control and 5% herbs‐incorporated pasta was shown by Scanning Electron Microscopy and Attenuated Total Reflectance‐Fourier Transform Infrared. Further, principal component analysis and agglomerative hierarchical clustering were employed to authenticate the difference in the incorporation of herbs and observations. The results suggest that herbs could be served as potential food components in valorised products of cereals.

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“…The millet flour was produced using the method as described by Mbaeyi-Nwaoha and Obetta [23]. Pearl Millet (Pennisetum glaucum) seeds (2 kg) were manually cleaned/winnowed, weighed and fermented for 48 h. The fermented grains were oven-dried, milled and sieved by passing through a 1mm pore size sieve to yield flour.…”

Section: Processing Of Millet Flourmentioning

confidence: 99%

Quality evaluation of therapeutic noodle from water yam, millet and wheat composite flour and its effect on lipid profile and blood glucose concentration using albino rats

Daniel Chidozie Chigbo

2023

World J. Adv. Res. Rev.

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This study investigated the development and sensory qualities of therapeutic noodle from wheat, pearl millet (Pennisetum glaucum) and water yam composite flour and the effect of feeding the product on lipid profile and blood glucose concentration using alloxan induced albino rats. The therapeutic noodle was produced using different ratios of flour blends of wheat, millet and water yam. Sensory analysis was carried out based on color, taste, aroma, slipperiness and overall acceptability on the basis of a 9-point hedonic scale. The therapeutic noodle samples competed well with the commercial noodle (control) sample as they were all rated above average (>5.0) with noodle sample (WMF5) having a very high score of 8.40 in the overall acceptability. Alloxan induced male albino rats were fed the formulated therapeutic noodle for 21 days and assessed for their resultant body weight, blood glucose concentration and lipid profiles. The total cholesterol levels of all diabetic albino rats fed the formulated therapeutic noodle were reduced to within the normal range of below 200mg/dl ideal for adults after the 21days. The therapeutic noodles also helped to significantly (p < 0.05) reduce the high blood glucose concentration of the diabetic rats to below 200mg/dl while diabetic rats fed control diet (100:0) had the highest concentration of blood glucose (485mg/dl). Due to the high anti-diabetic properties of the therapeutic noodles, it can be recommended as a functional food source for the treatment of overweight, obesity, and diabetes.

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Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends

Abstract: Millet (M) and pigeon pea (P)were

Cited by 11 publications

References 26 publications

Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibility

Quality evaluation of therapeutic noodle from water yam, millet and wheat composite flour and its effect on lipid profile and blood glucose concentration using albino rats

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