Protein Quality of Home-Prepared and Industrially Produced Baby Foods

Abrahamsson, Lillemor; Hambræus, Leif; Bengtsson, O.

doi:10.1159/000176146

Cited by 2 publications

(4 citation statements)

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“…Any proper complementary food should be rich in calories and good‐quality protein, vitamins and minerals . According to the recommended nutrient densities, a complementary food should provide 58% of its calories from carbohydrates . Most featured documented carbohydrate providers were Dialium guineense , Adansonia digitata pulp and Afraegle paniculata fruit.…”

Section: Discussionmentioning

confidence: 99%

“…79 According to the recommended nutrient densities, a complementary food should provide 58% of its calories from carbohydrates. 80 Most featured documented carbohydrate providers were Dialium guineense, Adansonia digitata pulp and Afraegle paniculata fruit. Fortunately, sources of carbohydrates were available across all agro-ecological zones and could be used in addition to common carbohydrate providers (i.e.…”

Section: Nutritional Value Of Local Food Resources Versus Internationmentioning

confidence: 99%

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Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review

et al. 2017

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This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods (Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro-ecological zone. The approach used is exemplary for other sub-Saharan African countries in need of complementary infant foods. © 2017 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Section: Nutritional Value Of Local Food Resources Versus Internationmentioning

confidence: 99%

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review

et al. 2017

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“…This is illustrated in Fig. 1, where the NPU and chemical scores of different non-heatdried cereal-milk mixes (Abrahamsson & Hambraeus, 1977) are compared with those of the mixes presented in Tables 5, 7 and 8. The NPU of wheat flour is low (38) compared with that of the unheated barley-wheat-rye mix (55).…”

Section: Discussionmentioning

confidence: 99%

“…As no data from biological evaluations showing the effect of different compositions and processing procedures of dried baby food products appeared in the literature, and as this seemed of importance, a series of investigations were carried out to elucidate these questions. This paper reports one study in the series, in which the effect of different processing methods on the protein quality of dried milkcereal baby foods with different formulations was evaluated in order (1) to explain the wide variation of the protein quality of these types of marketed products found in an earlier study (Abrahamsson & Hambraeus, 1977) and (2), to find appropriate methods of production. Some preliminary results from this study were presented at the 2nd European Nutrition Conference (Abrahamsson, Bengtsson & Hambraeus, 1977).…”

Section: Introductionmentioning

confidence: 99%

Protein quality of milk‐cereal based foods for infants and children in relation to processing methods and composition of the products*

Abrahamsson

Bengtsson

Hambræus³

et al. 1979

Int J of Food Sci Tech

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The protein quality of milk-cereal based infant foods, i.e. gruel and porridge powders prepared by different industrial processing methods, was assayed biologically. Net protein utilization (NPU) determinations were made in order to elucidate causes of previously observed wide variations in the protein quality of marketed products and to permit recommendations for improvement of processing methods and formulations.In a premix of a milk-cereal based gruel with about 58% of the total protein content derived from milk, the NPU varied between 15 and 85, depending on the method of roller-drying and on the type of sugar added to the mixture before drying.Heat treatment of pomdge powder products was found to reduce the availability of lysine. Thus when the wheat flour was roller-dried and the milk spraydried, the NPU value was 78. When wheat flour, glucose and milk were all present on the drum, the NPU decreased t o 40. The presence of reducing sugars, e.g. glucose and fructose, on the drum invariably seemed to result in protein destruction. The advantages and disadvantages of changing sucrose to fructose, glucose or lactose in baby foods are discussed.

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Protein Quality of Home-Prepared and Industrially Produced Baby Foods

Cited by 2 publications

References 1 publication

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review

Protein quality of milk‐cereal based foods for infants and children in relation to processing methods and composition of the products*

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