1
|
Chagwena DT, Fernando S, Tavengwa NV, Sithole S, Nyachowe C, Njovo H, Datta K, Brown T, Humphrey JH, Prendergast AJ, Smith LE. Formulation and acceptability of local nutrient-dense foods for young children: A formative study for the Child Health, Agriculture and Integrated Nutrition (CHAIN) Trial in rural Zimbabwe. MATERNAL & CHILD NUTRITION 2024; 20:e13605. [PMID: 38093409 PMCID: PMC10981484 DOI: 10.1111/mcn.13605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 04/01/2024]
Abstract
Stunting affects almost one-quarter of children globally, leading to reduced human capacity and increased long-term risk of chronic disease. Despite intensive infant and young child feeding (IYCF) interventions, many children do not meet their requirements for essential nutrients. This study aimed to assess the feasibility of implementing an IYCF intervention utilizing nutrient-dense powders from egg, biofortified sugar beans and Moringa oleifera leaf in rural Zimbabwe. A mixed-methods formative study was conducted comprising the following: (i) a recipe formulation trial, (ii) trials of improved practices to assess acceptability of the intervention, and (iii) a participatory message formulation process to develop counselling modules for the IYCF-plus intervention. Twenty-seven mother-baby pairs were recruited between November 2019 and April 2020. Key domains affecting IYCF practices that emerged were time, emotional and physical space, cultural and religious beliefs, indigenous knowledge systems and gender dynamics. Household observations and sensory evaluation indicated high acceptability of the new ingredients. Recipe formulation and participatory message formulation by participants instilled community ownership and served to demystify existing misconceptions about the new food products. Families noted the potential for intervention sustainability because the foods could be grown locally. Supplementing complementary foods with nutrient-dense local food ingredients as powders has the potential to sustainably address nutrient-gaps in the diets of young children living in rural lower- and middle-income countries. Comprehensive IYCF counselling utilizing a gender-lens approach, family support and indigenous knowledge systems or resources are key elements to support positive behaviour change in complementary feeding interventions.
Collapse
Affiliation(s)
- Dexter T. Chagwena
- Zvitambo Institute for Maternal and Child Health ResearchHarareZimbabwe
- Ministry of Health and Child CareHarareZimbabwe
- School of GeographyQueen Mary University of LondonLondonUK
| | - Shamiso Fernando
- Zvitambo Institute for Maternal and Child Health ResearchHarareZimbabwe
| | - Naume V. Tavengwa
- Zvitambo Institute for Maternal and Child Health ResearchHarareZimbabwe
| | | | | | | | - Kavita Datta
- School of GeographyQueen Mary University of LondonLondonUK
| | - Tim Brown
- School of GeographyQueen Mary University of LondonLondonUK
| | - Jean H. Humphrey
- Zvitambo Institute for Maternal and Child Health ResearchHarareZimbabwe
- Johns Hopkins Bloomberg School of Public HealthBaltimoreMarylandUSA
| | - Andrew J. Prendergast
- Zvitambo Institute for Maternal and Child Health ResearchHarareZimbabwe
- School of GeographyQueen Mary University of LondonLondonUK
- Johns Hopkins Bloomberg School of Public HealthBaltimoreMarylandUSA
| | - Laura E. Smith
- Zvitambo Institute for Maternal and Child Health ResearchHarareZimbabwe
- Department of Public and Ecosystem HealthCornell UniversityIthacaNew YorkUSA
| |
Collapse
|
2
|
Tura DC, Belachew T, Tamiru D, Abate KH. Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff-field pea-based novel composite complementary flours. Food Sci Nutr 2024; 12:2408-2425. [PMID: 38628205 PMCID: PMC11016380 DOI: 10.1002/fsn3.3925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 12/12/2023] [Accepted: 12/14/2023] [Indexed: 04/19/2024] Open
Abstract
The response of a mixed system is determined by the proportions of the various ingredients that add up to one, not by the combination's total amount. This research aimed at examining the effects of blending ratio variation on the macro-composition and sensory acceptability of dabi teff-field pea-based novel composite complementary flours. Standard methods (AOAC, 2016, Official Methods of Analysis of the Association of Official Analytical Chemists) were used to determine macronutrients. The sensory attributes were evaluated using a 5-point hedonic scale. The ingredients were constrained at 0%-30% for field pea, 20%-35% for dabi teff, and 5%-20% for maize, while the remaining were set constant at 5% linseed, 15% oats, and 25% barley. D-optimal was used to examine the effects of blending ratio variation on the responses. All the responses were significantly different (p < .05) among the blends except for fat content, ranging from 14.58% to 17.21% for protein, 4.22% to 5.59% fat, 2.01% to 2.60% ash, 2.68% to 3.96% fiber, 68.08% to 70.76% utilizable carbohydrate, and 378.82 to 386.9 kcal/100 g gross energy. The sensory acceptability score ranged from 3.4 to 4.4. The linear model was significant (p < .05) and adequate to describe variation in moisture, protein, and ash contents. An increase in the ratio of field pea significantly increased (p < .05) protein, ash, fiber, and energy. The interactive effect between dabi teff and field pea significantly increased the sensory acceptability of the blends. These findings showed that varied proportions of the ingredients had a significant effect on the responses, and were used to develop a wholesome product to combat protein-energy malnutrition among children.
Collapse
Affiliation(s)
- Diriba Chewaka Tura
- Department of Nutrition and DieteticsInstitute of Health, Jimma UniversityJimmaEthiopia
- Department of Human NutritionWollega UniversityNekemteEthiopia
| | - Tefera Belachew
- Department of Nutrition and DieteticsInstitute of Health, Jimma UniversityJimmaEthiopia
| | - Dessalegn Tamiru
- Department of Nutrition and DieteticsInstitute of Health, Jimma UniversityJimmaEthiopia
| | - Kalkidan Hassen Abate
- Department of Nutrition and DieteticsInstitute of Health, Jimma UniversityJimmaEthiopia
| |
Collapse
|
3
|
Ijarotimi OS. Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00091-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractTraditional complementary foods in Africa are cereal-based, low in nutrient-density; hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated & fermented), defatted groundnut (DGF) and ginger flour (GGF) were blended to obtain RDG (76.7% raw yellow maize, 20.8% DGF and 2.5% GGF), GDG (74.4% germinated yellow maize, 23.1% DGF, 2.5% GGF), and FDG (72.6% fermented yellow maize, 24.9% DGF, 2.5% GGF). Food samples were evaluated for nutritional qualities and sensory attributes using standard methods. Protein (g/100 g), energy value (kCal/100 g), total amino acids and essential amino acids (g/100 g protein) of formulated CF ranged from 19.38 to 28.58, 373.49 to 394.53, 87.33 to 91.89 and 36.17 to 37.63, respectively, and were comparable to control (17.07, 401.22, 94.47 & 35.35). Minerals were present in appreciable amount in the foods, while phytate/mineral (Ca, Fe, Zn) and oxalate/calcium molar ratios were lower than critical levels. Bulk density (1.4 - 1.6 g/mL), least gelation (4 - 6%), water absorption capacity (10.5 - 15.8%) and swelling capacity (0.5 - 1.2%) were significantly (p < 0.05) lower in formulated CF than in control, except for bulk density. Biological value (78.44%) of FDG was significantly (P < 0.05) higher than GDG (78.4%) and RDG (75.87%), respectively, but lower than control (93.48%). Pack cell volume (22.50%), haemoglobin concentration (7.5 g/dL), red blood cell (3 × 103 mm− 3), albumin (3.72 g/dL), total blood protein (5.62 g/dL) and globulin (1.9 g/dL) of rats fed on FDG were significantly (p < 0.05) higher than other diets, but comparable to that of control. Kidney (urea, 10.16 mg/dL; creatinine, 4.8 mg/dL) and liver function index (AST/ALT ratio, 0.38) of rats fed on FDG were lower than in those rats fed on RDG, GDG and control. For sensorial attributes, RDG was ranked best next by FDG in appearance, aroma, texture, taste and overall acceptability, but were significantly (p < 0.05) rated lower than control. Finally, the study established that FDG (72.6% fermented yellow maize, 24.9% defatted groundnut and 2.5% ginger) was the best in nutritional quality and growth performance in rats; hence, this CF may be suitable to mitigate expensive commercial infant formula in alleviating severe-acute-malnutrition in children.
Graphical abstract
Collapse
|
4
|
Keyata EO, Tola YB, Bultosa G, Forsido SF. Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia. Heliyon 2021; 7:e07955. [PMID: 34541356 PMCID: PMC8436067 DOI: 10.1016/j.heliyon.2021.e07955] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/15/2021] [Accepted: 09/03/2021] [Indexed: 11/28/2022] Open
Abstract
Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40-60% malted sorghum, 20-30% blanched soybean, 10-20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.
Collapse
Affiliation(s)
- Ebisa Olika Keyata
- Department of Food Science and Nutrition, Wollega University, PO Box 38, Shambu, Ethiopia
| | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Sirawdink Fikreyesus Forsido
- Department of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, Ethiopia
| |
Collapse
|
5
|
Yohannes TG, Makokha AO, Okoth JK, Tenagashaw MW. Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200911143035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Childhood malnutrition is a common public health problem in Ethiopia.
This animal study aims to evaluate the haematological, biochemical, and nutritional indices of
weanling albino rats fed on complementary diets developed from selected cereals and legumes.
Methods:
The nutritional qualities of the formulated blends were assessed biologically by feeding
white albino rats in order to determine feed intake, the growth rate, protein quality parameters, biochemical
and haematological properties. The commercial weaning diet (cerifam) and casein were
used as control diets. On the 28th day, blood samples were collected from three randomly selected
rats by decapitation. Full blood count analysis was carried out using the Automated Haematologic
Analyzer to determine haematological parameters. All the biochemical parameters were determined
using Mindray diagnostic kits.
Results and Discussion:
The food intake pattern showed that animals placed on diet 3, diet 4, casein,
and cerifam consumed more food than those fed on diet 1, diet 2, and diet 7. The mean
growth rate of animals fed on diet 3 and diet 4 was significantly (p<0.05) higher than those placed
on diet 1, diet 2, and diet 7 but similar to those fed with commercial diet and casein. The protein
quality evaluation of the diets showed that the protein efficiency ratio ranged from 1.20 to 2.43
while the biological value was in the range of 54.53 to 69.48%. The net protein utilization and true
digestibility were 65.62 to 70.21% and 59.01 to 64.01%, respectively. Serum total protein, albumin,
and globulin levels in rats given diet 3 and diet 4 were comparable to the controls and within
the normal range. Comparatively, the creatinine and urea levels of rats fed on the control and formulated
diets were within the normal range. The serum alanine aminotransferase values of rats fed
on the control and formulated diets ranged from 22.03 IU/L in diet 2 to 37.76 IU/L in diet 4 and
were not significantly different from each other. In this study, the packed cell volume and haemoglobin
values of the control and formulated diets were within the recommended range. Evidently,
diet 3 and diet 4 gave the best growth performance after the feeding trials.
Conclusion:
The haematological and biochemical indices indicate that these diets can support effective
growth and development in rats, and consumption of these diets has no detrimental effects
on the liver and renal function.
Collapse
Affiliation(s)
- Tsehayneh G. Yohannes
- Department of Human Nutritional Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box: 62000-00200, Nairobi, Kenya
| | - Anselimo O. Makokha
- Department of Human Nutritional Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box: 62000-00200, Nairobi, Kenya
| | - Judith K. Okoth
- Department of Human Nutritional Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box: 62000-00200, Nairobi, Kenya
| | - Mesfin W. Tenagashaw
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
| |
Collapse
|
6
|
Adoko MC, Olum S, Elolu S, Ongeng D. Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake ( Kabalagala) Designed for Children 2-5 Years Old. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1911899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Melas Cayrol Adoko
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Solomon Olum
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Samuel Elolu
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| | - Duncan Ongeng
- Department of Food Science and Postharvest Technology, Gulu University, Gulu, Uganda
| |
Collapse
|
7
|
Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A, Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chem 2021; 348:129088. [PMID: 33515948 DOI: 10.1016/j.foodchem.2021.129088] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/10/2021] [Indexed: 11/26/2022]
Abstract
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
Collapse
Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India
| |
Collapse
|
8
|
Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8873341. [PMID: 33195686 PMCID: PMC7641669 DOI: 10.1155/2020/8873341] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/22/2020] [Accepted: 10/15/2020] [Indexed: 11/17/2022]
Abstract
Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P ≤ 0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P ≤ 0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
Collapse
|
9
|
Forsido SF, Duguma HT, Lema TB, Sturm B, Hensel O. Nutritional and sensory quality of composite extruded complementary food. Food Sci Nutr 2019; 7:882-889. [PMID: 30847167 PMCID: PMC6392873 DOI: 10.1002/fsn3.940] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/03/2019] [Accepted: 01/06/2019] [Indexed: 11/12/2022] Open
Abstract
Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal-dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D-optimal mixture experiment with 13 runs was designed. Accordingly, 55-65 g/100 g oats, 11-23 g/100 g soybean and 6-11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co-rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β-carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence-based selection of locally grown plant-based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low-income settings.
Collapse
Affiliation(s)
- Sirawdink Fikreyesus Forsido
- Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of KasselWitzenhausenGermany
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Haile Tesfaye Duguma
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Tefera Belachew Lema
- Nutrition UnitDepartment of Population and Family HealthCollege of Public Health and Medical SciencesJimma UniversityJimmaEthiopia
| | - Barbara Sturm
- Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of KasselWitzenhausenGermany
- School of Agriculture, Food and Rural DevelopmentNewcastle UniversityNewcastle upon TyneUK
| | - Oliver Hensel
- Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of KasselWitzenhausenGermany
| |
Collapse
|
10
|
Alowo D, Muggaga C, Ongeng D. The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae. Food Sci Nutr 2018; 6:2491-2498. [PMID: 30510750 PMCID: PMC6261209 DOI: 10.1002/fsn3.856] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 09/27/2018] [Accepted: 10/01/2018] [Indexed: 11/11/2022] Open
Abstract
The occurrence of anti-nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant-based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet-sesame-soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6-8, 9-12, and 13-23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun-drying malted ingredients for 72 hr. Results showed that the level of anti-nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant-based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.
Collapse
Affiliation(s)
- Docus Alowo
- Department of Food Science and Postharvest TechnologyFaculty of Agriculture and EnvironmentGulu UniversityGuluUganda
| | - Christopher Muggaga
- Department of Food Science and Postharvest TechnologyFaculty of Agriculture and EnvironmentGulu UniversityGuluUganda
| | - Duncan Ongeng
- Department of Food Science and Postharvest TechnologyFaculty of Agriculture and EnvironmentGulu UniversityGuluUganda
| |
Collapse
|
11
|
Saka L, Kasapila W, Ng'ong'ola Manani TA, Mlotha V. Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges. Food Sci Nutr 2018; 6:2402-2413. [PMID: 30510741 PMCID: PMC6261211 DOI: 10.1002/fsn3.838] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 09/06/2018] [Accepted: 09/09/2018] [Indexed: 11/06/2022] Open
Abstract
This study investigated the potential of using the underutilized fresh maize in the preparation of porridge to contribute toward complementary feeding of children, and reductions in pre-harvest losses. Fresh maize was harvested at different stages of maturity, blanched, smoked, and sun dried before milling into flours that were blended with soy flours for preparation of test porridges. The test flours were analyzed using the Association of the Official Analytical Chemists (AOAC) methods to determine their nutrient composition before preparation of the porridges. A trained consumer panel of 12 people, mothers and nursery school children tasted the porridges to rank acceptability and preference. Analysis of nutritional data showed that the test flours contained similar amounts of proteins, fats, and carbohydrates as the commonly used dried maize-soy flour blends. All the test porridges were generally accepted by the mothers and children due to the unique smoky and roasted aroma, brown color and the sweeter flavor even without the addition of sugar. Grainy texture and the presence of residues were the only unacceptable attributes in some of the test porridges. In conclusion, fresh maize-soy floor blends can be potentially used in complementary feeding of children at home and school as an alternative to other traditional maize flours. Optimization and fortification can help make the flours nutrient-dense and most appropriate for child feeding at scale.
Collapse
Affiliation(s)
- Lizzie Saka
- Department of Food Science and TechnologyLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
| | - William Kasapila
- Department of Food Science and TechnologyLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
| | - Tinna A. Ng'ong'ola Manani
- Department of Food Science and TechnologyLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
| | - Vincent Mlotha
- Department of Food Science and TechnologyLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
| |
Collapse
|