2018
DOI: 10.5897/ajfs2017.1586
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Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Abstract: The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, uncontrolled or inappropriate intake might cause growth retardation and malnutrition in growing children. The nutritional requirement of weaning infants could be supplied by supplementation with protein rich diets. Soybean is a cheap and available so… Show more

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Cited by 6 publications
(7 citation statements)
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“…() observed a significant increase of kidney beans phenolic compounds following solid state fermentation, whilst only a slight change was detected after liquid state fermentation. Regarding the ascorbic acid content, our bean powders showed doubled or tripled levels following the fermentation process, similar to other fermented foodstuffs (Adetuyi & Ibrahim, ; Adeyemo & Onilude, ). However, the low values of ascorbic acid detected in both fermented and unfermented bean flours have very low impact on the recommended dietary allowance.…”
Section: Discussionsupporting
confidence: 79%
“…() observed a significant increase of kidney beans phenolic compounds following solid state fermentation, whilst only a slight change was detected after liquid state fermentation. Regarding the ascorbic acid content, our bean powders showed doubled or tripled levels following the fermentation process, similar to other fermented foodstuffs (Adetuyi & Ibrahim, ; Adeyemo & Onilude, ). However, the low values of ascorbic acid detected in both fermented and unfermented bean flours have very low impact on the recommended dietary allowance.…”
Section: Discussionsupporting
confidence: 79%
“…The FDA has recommended vitamin B2 fortification at a rate of 3.9 mg/kg ( 37 ). To support the nutritional demand for vitamin B2, fermented cereal products, such as Pap, Akamu, Ogi, or koko fortified with Lactobacillus plantarum have been reported ( 46 , 47 , 53 ). The FDA has recommended vitamin B3 flour fortification at a rate of 52.9 mg/kg ( 37 ) and many countries have also made this mandatory.…”
Section: Cereal Fortificationmentioning
confidence: 99%
“…However, the presence of anti-nutrients such as phytates and tannins cause digestive problems to children and even adults when raw. Processing techniques such as roasting, toasting, soaking and dehulling have been shown to reduce or eliminate such detrimental effects (Adeyemo and Onilude, 2018). Fortification with roasted soybeans have been shown to improve nutritional composition of 'ogi' as reported by Adeyemo and Onilude, (2019).…”
Section: Discussionmentioning
confidence: 94%