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Production and evaluation of weaning foods based on sorghum and legumes
Abstract
Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, water absorption capacity, and apparent viscosity), in vitro indices (protein digestibility and available lysine), protein quality (PER, NPR, and NPU) and effects of feeding on rat livers. Composition and properties of the five formulations were compared to those of Cerelac. The results indicated that F3 (60% sorghum, 20% chickpeas, 5% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) and F2 (55% sorghum, 15% chickpeas, 5% groundnuts, 10% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) formulations had compositions and properties comparable to those of Cerelac and hence have a good potential for use as weaning foods.
... The data showed in table 2 that carbohydrate content was decreased with incorporation of sprouted ragi flour, maximum carbohydrates content in cookies was in T1 (65.94%) whereas minimum was found in T6 (65.43%) though the differences were significant. Similar findings have been supported by Mahgoub (1999) [15] in weaning food formulation. ...
... The data showed in table 2 that carbohydrate content was decreased with incorporation of sprouted ragi flour, maximum carbohydrates content in cookies was in T1 (65.94%) whereas minimum was found in T6 (65.43%) though the differences were significant. Similar findings have been supported by Mahgoub (1999) [15] in weaning food formulation. ...
... Energy Value: The energy value of wheat and sprouted ragi flour supplemented cookies was ranged from 473.67 (T6) to 488.53 (T1) Kcal. presented in Table 2. Similar findings have been supported by Mahgoub (1999) [15] . ...
Cookies are widely consumed baked products which can be served as breakfast to bedtime snack. Different prescribed methods were used to evaluate the treatments. Cookies were prepared by substituting maida (RWF) with sprouted ragi millet flour (SRMF) at 0, 05, 10, 15, 20 and 25% levels and evaluated for nutritional and sensorial quality parameters. There was decrease in carbohydrates, proteins, fat and energy values and increase in moisture, ash, amylose and crude fibre. The minerals calcium, phosphorus and iron, was increased on substitution of maida with SRMF in different proportionate. Supplementation of SRMF increased the overall acceptability with the highest score 7.61 in T5 which shows clear indication to fortification. Hence good quality cookies can be prepared by substituting maida with SRMF upto 25%.
... Carbohydrate (%) = 100 -(moisture% + fat% + protein% + ash %). The value of the total energy was computed according to Mahgoub's methodology [24]. Total energy (kcal/100 g) = [(% carbohydrates × 4) + (% protein × 4) + (% fat × 9)]. ...
... D-optimal mixture design with a total of seven formulations (Table 2), which was obtained by inserting a range of sorghum 70-100g, and 0-30g was used to set up the experiment. The range of this ingredient was determined based on different literature and trends in the study area [19]. The flour of the two basic ingredients was formulated by blending two of them using computer-generating Design-Expert®, version 13. ...
Improving the nutritional status of infants requires the optimum use of available food. The objective of this study was to develop a Product and Evaluate its Proximate Composition and Sensory Properties of Sorghum Blended with Peanut (SBP) For Nutritional Improvement of Sorghum Foods. To do this, the raw materials were cleaned and de-hulled before being milled. seven formulations of composites flours composed of 100% of sorghum flour and 0% of peanut flour, 92.5% of sorghum flour and 7.5% of peanut flour, 85% of sorghum flour and 15% of peanut flour, 77.5% of sorghum flour and 22.5% of peanut flour, and 70% of sorghum flour and 30% of peanut flour were produced. The technological properties and the nutritional characteristics of the composite flours were determined using AOAC methods. From the results, the water absorption capacity(WAC) of the present study, the composite flour varied between 128.15-133.96%. The results show that the mixture proportions of the sorghum and peanut have a strong linear significance (P≤ 0.01)effect on the water absorption capacity. The moisture content of the SBP sample flour ranged between 5.34 to 6.35%. Also, the mixture proportion of 70 grams of sorghum and 30 grams of peanut had the highest moisture contents compared to the other ratios of the mixture and these results indicated that increasing the peanut ratio increases the moisture content of the sample flours of the mixtures. the result indicates that the crude protein content of the SBP samples ranged between 12.53 to 17.38% of protein concentration. the highest protein (17.38%) content was observed from the ratio of 70 grams of sorghum and 30 grams of peanut flour which is assumed to be promising potential as a good source of plant protein. The crude fat content of sorghum and peanut flour recorded in this study was found in between the values of 4.40-15.61%. The total carbohydrate content ranged from 54.08% to 75.33% for all the formulations. According to the finding of the study sorghum with zero peanut ration indicated the highest carbohydrate contents and the lowest carbohydrate contents was seen with a peanut ration of 30 grams.The total energy content of sorghum flour and peanut flour was shown in. The total energy content of SBP sample flours varied from 388.86% to 423.80 kcal/100g. According to the average sensory assessments of the SBP product's color, scent, taste, mouth feel, and overall acceptability, the inclusion of peanut flours significantly changed the product's sensory attributes.
... Fruits and vegetables should be washed for 10 minutes in 2 percent salt solution after which they should be rinsed with cold water at least 2-3 times to remove toxins. Cooked foods are safer than raw foods because due to cooking methods, the amount of pollutants decreases and also helps in breaking and eliminating toxins from the body [50]. ...
Food the very essential source for life is a necessity to every living entity which plays a crucial role in health. It can be consumed in any form for nutrition by the humans and animals. Food adulteration has been a great concern since the start of civilization. It refers to any substance addition in food by any means which can alter the safety and quality of the food and will lead to risks in human health. Adulteration is a legal term which is used to state that the food which is adulterated does not pass the legal standards. Food adulteration can be spontaneously, accidental or deliberately and it can be performed to exceed the quantity of raw and prepared product, which ultimately altered the food quality. This review compiles the types of adulteration made in different types of food, its effects on human health, and detection using different kinds of methods and how to limit the adulteration.
... Formulation F3 containing 70 per cent sorghum malt, 10 per cent mothbean malt, 10 per cent sesame flour and 10 per cent skim milk powder had the water absorption capacity. Mahgoub (1999) [14] described water absorption capacity for five weaning food formulations in the range of 340 to 410 g/100g. The results are in good conformity. ...
... The total energy value of the food formulation was calculated according to the method of Mahgoub [16] as: ...
... Sample type had significant (p ≤ 0.05) influence on bulk density. These results are in agreement with literary data for similar powdered samples, where bulk density ranged between 310 and 700 kg/m 3 [1,11,[37][38][39][40]. Bulk density is an important parameter for packing, transport and reconstruction of powdered samples. ...
Commercially produced baby food has to satisfy all nutritional needs and safety requirements. Also, the physical properties of such powdered products are also very important due to their possibility of preparation before consuming and manipulation in transport and storage. The aim of this paper is to investigate different quality aspects of powdered carbohydrate based baby food. Five samples of commercial cereal based baby food for infants aged from 4 to 12 months were collected from a Sarajevo market and analysed for different parameters: 1) chemical (moisture, water activity, fat, ash, chlorides); 2) nutritional (vitamin C and energy value); and 3) physical properties (bulk density, swelling power, water solubility index, density of prepared sample, dynamic and kinematic viscosity). Result showed that differences in analysed parameters occurred as result of differences in sample composition and infant age. All samples had moisture under required limit of 5%. Vitamin C content varied between 20.76 mg% and 74.84 mg%. Baby food sample for the age of over 12 months had significantly (p ≤ 0.05) lower values for fat, ash, chlorides and vitamin C and significantly (p ≤ 0,05) higher viscosity. Highest viscosity (72.8 mPas) was noted in the sample with honey which is recommended for older infants and young children over 12 months, and the lowest in sample based on rice flour (30.5 mPas) which is recommended for younger infants over 4 months. The best sensorial properties had sample with cookie powder and the worst in sample with fruit powder.
... The highest numerical value of PER after casein diet was observed in rats fed diet 4, which consisted of plant and animal sources of protein that perfectly complemented each other in terms of amino acid balance. This is in line with the findings of Mahgoub [34], who observed a similar PER in rats fed cereals-skimmed milk mix and a casein/cerelac diet. The high value of PER in diets 3 and 7, which were favourably compared with that of the control diet, also agrees with an earlier study that recorded higher values of PER in rats fed a mixture of maize-soybean-groundnut-moringa diet [35]. ...
The production of low cost and high-quality nutritional foods for infants is a major challenge in developing countries which often contribute to the high prevalence of malnutrition with its attendant risks. Consequently, the biological assessment of locally available cereal and legume blends as weaning foods for the feeding of infants was investigated in this study. In a 10-day trial, weanling male Wistar rats (n=36) were randomly allotted to nine treatments, each in quadruplicate.
... The total energy value of the food formulation was calculated according to the method of Mahgoub (1999) using the formula as shown in the following equation: Total energy (kcal/100 g) = [(% available carbohydrates × 4) + (% protein × 4) + (% fat × 9)]. ...
A combination of nutritionally inferior diets and improper feeding practices are major contributing factors to the development of childhood malnutrition. Complementary feeding improvement should be of highest priority for nutrition of infant and young children containing all essential nutrients at required amount. The objective of this study was designed to investigate the inclusion of weaning food formulation and evaluating compositional and functional properties of the products. The analysis undertaken in this study was infant food formulation, proximate composition, mineral concentration and sensory properties. The moisture content in this study ranged from 1.49 ± 0.12 to 3.89 ±0.12, crude protein from 15.09 ± 0.05 to 16.79± 0.01, crude fat from 11.11 ± 0.07 to 12.80 ± 0.00, total ash from 2.06 ± 0.03 to 2.21 ± 0.00, carbohydrate from 65.9740 ± 0.24 to 68.2641 ± 0.14 and energy value ranged from 431.68 ± 0.05 to 449.18 ± 0.57. From the result provided, sample-A contained the highest protein, moisture, fat content than sample-B. But carbohydrate and energy are highest in sample-B than sample-A. The two macro minerals mg/100 g of Ca and Zn in the study were ranged from lower 0.60±0.07 to 0.79±0.01 and 1.05±0.01 to 2.44±0.06 respectively. Beta-carotene is varied from 0.90±o.01 to 1.17±0.00. Sensory parameters such as colour, appearance, texture, taste, aroma and overall acceptability is high in sample-A than to sample-B. Finally, from the general trend observed in this study that both the weaning foods prepared from cereal, legume, pulse flour provided better nutritional and functional compositions to meet nutrient dense of infant foods. Asian Australas. J. Food Saf. Secur. 2021, 5 (2), 32-42
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. This study examined the nutrient composition and in vitro fermentation characteristics of sorghum varieties grown in 2020 and 2021 (n = 15 × 3 × 2) across three locations in the north of Italy (Bologna, Padova, and Rovigo). In 2020, the crude protein content of sorghum was significantly higher in the region of Padova than in the region of Bologna (124 vs. 95.5 g/kg dry matter). However, crude fat, sugar, and gross energy levels showed no significant differences among the different regions in 2020. In 2021, the levels of crude protein, crude fat, sugar, and gross energy had no significant differences among different sorghum varieties harvested from the three regions. Significant differences in some mineral contents were found among the samples particularly in manganese and zinc in both years. After 24 h of fermentation of two different sorghum hybrids (hybrids 1 and 2 of both years harvested in Bologna, n = 4 × 2 × 2), the pH value was significantly higher in hybrid 1 of year 2021 (3.98) than in the other fermented samples (range: 3.71–3.88). The sorghum harvested from the region of Bologna had a significantly higher viscosity value (1.22 mPa·s) compared to other regions (1.8–1.10 mPa·s) in 2021 only. The results show that the nutritional value and viscosity of different sorghum varieties could differ depending on the location and year of cultivation.
The in vitro protein digestibility of alfalfa protein concentrate was assayed by two previously described methods, papain and pepsinâ€"pancreatin, and by a pepsin-trypsin method developed in our laboratory. The values obtained with those two systems involving pepsin showed a high degree of correlation with protein digestibility values obtained in rat feeding trials. Poor correlation was obtained with the papain digestion. Protein concentrates prepared from alfalfa by the PRO-XAN process showed protein digestibilities in the range 80.5 to 99.9% digestible. J. Nutr. 103: 530-535,
Methods that use FDNB† for the determination of available lysine need a correction for loss. The correction procedure has been studied, especially for vegetable materials.
DNP-L† was adsorbed by residues. To minimise loss of DNP-L, hydrolysates were filtered hot and residues washed thoroughly. Hydrolysis of dinitrophenylated protein was incomplete after 16 h reflux in 5.8 M-HCl, the yield of DNP-L being improved by a second hydrolysis of residues. The effect of obtaining higher values after hydrolysis in a large volume of add (dilute hydrolysis) has been largely eliminated. Although DNP-L added to dinitrophenylated materials (Carpenter's procedure)1 was partly destroyed during acid digestion, DNP-L in protein (indigenous DNP-L) was diminished less. DNP-protein was therefore tried as recovery agent instead of DNP-L.
A modified Carpenter method is described in the Appendix. The estimated coefficient of variation was 3.8%. Various materials were assayed by this method and by TLMI† (the Silcock methody)2. The two values were closer for animal than for vegetable materials, and for undamaged than for heat, damaged materials. The loss of indigenous DNP-L during an assay (the criterion being comparison with TLMI) was about half that predicted from the recovery of added DNP-L, but about equal to that predicted from recovery from DNP-protein. Less DNP-L was lost during acid digestion in presence of animal than of vegetable protein.
The use of the new, smaller, correction factor is discussed.