Open AccessJournal Article
Formulation and nutritional quality of infant formula produced from germinated popcorn, Bambara groundnut and African locust bean flour.
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TLDR
In this paper, the authors evaluated the nutritional quality of complementary foods from popcorn, African locust bean and Bambara groundnut, and concluded that GPB had a better nutritional quality based on the overall ranking using protein, energy, Ca/P ratio, TEAA, biological value and sensory attributes indices.Abstract:
The aim of this present study was to produce and evaluate the nutritional quality of complementary foods from popcorn, African locust bean and Bambara groundnut. The popcorn, bambara groundnut and African locust beans were obtained locally in Akure, Nigeria. The seeds were germinated, oven dried, milled and sieved into flours. The flours were mixed as follows: GPA (70% popcorn, 30% African locust bean), GPB (70% popcorn, 30% bambara groundnut) and GPAB (70% popcorn, 20% bambara groundnut, 10% African locust bean). The chemical composition, functional properties, sensory attributes and nutritional qualities of the food samples were determined using standard methods. The protein content of the food samples range between 23.85±1.54 – 28.84±1.02 g/100g, energy values, 434.47±2.04 444.11±2.47 and appreciable amount of minerals. The total essential amino acid (TEAA) composition range from 27.63 to 31.09 g/100g. The calculated biological value range from 29.84 to 42.01 % . The oxalate, tannin, phytate and trypsin concentration of the food samples were reduced; while the choking property of the popcorn-based diets was eliminated with respect to the survival of experimental animals. The calculated molar ratios for [Ca][Phytate]/[Zn], phytate:calcium and phytate:iron were less than the critical values For sensory attribute, the GPB was rated highest in terms of overall acceptability over the JMBFS / Ijarotimi and Keshinro 2012 : 1 (6) 1358-1388 1359 GPA and GPAB, but rated less when compared with ogi and cerelac. It could be concluded that GPB had a better nutritional quality based on the overall ranking using protein, energy, Ca/P ratio, TEAA, biological value and sensory attributes indices.read more
Citations
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Effect of germination time and temperature on the functionality and protein solubility of sorghum flour
TL;DR: Sorghum was germinated for different time (12, 24, 36 and 48h) at different temperatures (25, 30 and 35°C) and the changes in their nutritional and functional properties of Germinated sorghum flour were assessed as mentioned in this paper.
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Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour
TL;DR: In this paper, the physicochemical, functional, pasting, and morphological properties of raw and germinated Chenopodium album flours were studied and compared with wheat flour cookies.
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Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application
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Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
Ruican Wang,Shuntang Guo +1 more
TL;DR: In this paper, the authors present updated knowledge of IP6-related interactions, with a strong focus on their contributions to food functionality, processability, and safety, as well as their impacts on the foods themselves.
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Influence of grain activation conditions on functional characteristics of brown rice flour.
TL;DR: Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.
References
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Journal ArticleDOI
Economic Deprivation and Early Childhood Development
TL;DR: It is found that family income and poverty status are powerful correlates of the cognitive development and behavior of children, even after accounting for other differences--in particular family structure and maternal schooling--between low- and high-income families.
Journal ArticleDOI
A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain
TL;DR: It was shown that the use of catechin equivalents overestimates tannin content, and revised procedures for the vanillin assay are given which give good reproducibility.
Book
Human nutrition and dietetics
S. Davidson,R. Passmore +1 more
TL;DR: The Human Nutrition & Dietetics (HND) major is part of the Department of Animal Science, Food, and Nutrition and offers two specializations: Didactic Program in dietetics (DPD); and Nutrition for Wellness (NW).
Journal Article
A method for phytic acid determination in wheat and wheat fractions.
E.L. Wheeler,R.E. Ferrel +1 more
Journal ArticleDOI
Poverty, food insecurity, and nutritional outcomes in children and adults.
TL;DR: The most striking result is that, while poverty is predictive of poor nutrition among preschool children, food insecurity does not provide any additional predictive power for this age group.
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