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Jenfa MD, Adelusi OA, Aderinoye A, Coker OJ, Martins IE, Obadina OA. Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour. Food Sci Nutr 2024; 12:2364-2378. [PMID: 38628183 PMCID: PMC11016400 DOI: 10.1002/fsn3.3922] [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: 10/02/2023] [Revised: 11/28/2023] [Accepted: 12/14/2023] [Indexed: 04/19/2024] Open
Abstract
Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.
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Affiliation(s)
- Mary Damilola Jenfa
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Oluwasola Abayomi Adelusi
- Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgDoornfonteinSouth Africa
| | | | | | | | - Olusegun Adewale Obadina
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
- Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgDoornfonteinSouth Africa
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Mario E, Belay A, Amare E. Evaluation of the quality and safety of commercial complementary foods: Implications for nutrient adequacy and conformance with national and international standards. PLoS One 2024; 19:e0294068. [PMID: 38381727 PMCID: PMC10880965 DOI: 10.1371/journal.pone.0294068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Accepted: 10/17/2023] [Indexed: 02/23/2024] Open
Abstract
Optimal nutrition in early childhood increases growth and development while preventing morbidity and mortality in later life. This study focused on the quality and safety of 32 commercially produced complementary foods collected from supermarkets in Addis Ababa, Ethiopia. The proximate composition (moisture, protein, fat, crude fibre, and ash); and the mineral profile (calcium, iron, zinc, manganese, and magnesium) were determined using the AOAC method. The determination of antinutritional factors (Condensed tannin and oxalate) was done using a UV spectrophotometer. A rapid visco analyzer was used to measure the rheological property. The microbial load of commercially produced complimentary foods was identified using aerobic colony counts for mold and yeast. Labeling practice was evaluated using the WHO and Ethiopian standard tools. The results of proximate compositions were: protein (0.92-18.16 g/100g), fat (0.63-6.44 g/100g), crude fiber (1.04-13.2 g/100g), energy (410-337 kcal/100g), moisture (0.03-17 g/100g), and ash (0.60-4.67 g/100g). The protein and fat content of all the products is below international standards. Only three products met the standards for energy. Moisture and ash contents partially met the requirement, while all of the carbohydrate contents of the products fell under the specified standard. The lowest and highest mineral contents of the products were: Fe (1.38 to 15.10 mg/100g), Zn (0.64 to 6.78 mg/100g), Ca (30.55 to 364.45 mg/100g), Mg (1.2 to 34.2 mg/100g), and Mn (0.80 to 32 mg/100g). Based on these, 21.5% of the foods met the Fe standard, and 31.5% didn't meet the Zn standard. The Ca and Mg of all the products met the requirement. Except for one product, all met standards. The highest and lowest results for the tannin and oxalate content of the products were 49.20 to 90.09 mg/100g and 0.47 to 30.10 mg/100g, respectively and this shows that the products are below the permissible range for tannin and oxalate. The counts of yeast and mold were 0.00-2.95 log10 cfu/g and 0.00-2.91 log10 cfu/g, respectively. Only one product fell below the standard for yeast count, and none of the products showed a mold count that exceeded the standard. The final viscosity was 63.5-3476 RVU, and only 31.25% of the samples fell under the permissible peak viscosity range, of 83-250 RVU. Thus, regular monitoring of the raw material and processing trends and the inclusion of animal sources in the raw material are suggested for having well-enriched complementary foods. Regulatory bodies should also conduct frequent market surveillance to safeguard the health of the consumer.
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Affiliation(s)
- Elroe Mario
- Department of Food Science and Applied Nutrition, and Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Abera Belay
- Department of Food Science and Applied Nutrition, and Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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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
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Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution. SN APPLIED SCIENCES 2022. [DOI: 10.1007/s42452-022-05018-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
AbstractThe research was designed to ascertain the potential of bambara groundnut inclusion in wheat bread to improve antioxidant activity, modulate carbohydrate hydrolyzing enzyme activities, and lower glyceamic index/ load. Protein (g/100 g) (11.2—11.73) and energy value (kcal/100 g) (421.5—435.5) of the bread were significantly higher than commercial wheat flour bread (CWF—10.45; 388.7). However, developed experimental bread samples exhibited higher growth performance in rats, free radical scavenging potentials, inhibitory activities against carbohydrate hydrolyzing enzymes and low glycemic index than other bread samples. Nevertheless, experimental bread samples were rated lower compared with the controls samples as regards organoleptic properties. The study authenticates that WBO3—25% wheat, and 75% bamabara groundnut WBO3 exhibits higher potentials as regards nutritional composition, growth indices, free radical scavenging potentials, ability to modulate carbohydrate hydrolyzing enzyme and lower glycemic index/ load. Hence, WBO3 may be recommended as functional bread for hyperglycemia prevention/ management.
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Marcel MR, Chacha JS, Ofoedu CE. Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours. Food Sci Nutr 2022; 10:536-553. [PMID: 35154690 PMCID: PMC8825733 DOI: 10.1002/fsn3.2675] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/10/2021] [Accepted: 11/14/2021] [Indexed: 12/13/2022] Open
Abstract
Supplementing breastmilk with poor energy and nutrient-dense complementary foodstuffs for young children and infants has resulted in malnutrition, poor growth, and retardation of infant development in many sub-Saharan African countries. Ensuring nutrient adequacy for infants because of their lower consumption requires energy and nutrient-dense food. In this context, the nutritional composition of porridge from complementary flour blends of locally available foodstuffs (orange-fleshed sweet potato, pumpkin seeds, amaranth grains, and soybeans) was carried out. Complementary flours formulated from flour blends of pumpkin seeds, extrusion cooked soybean, and orange-fleshed sweet potato, as well as germinated and extrusion cooked amaranth grains, resulted in varieties of complementary porridges (SAPO1-SAPO5). From these, proximate composition, mineral content (sodium, iron, magnesium, calcium, phosphorus, and zinc), vitamin contents (A and C), and nutrient density of the formulated complementary porridge were determined. Results showed that all the formulated complementary porridge were able to meet the stipulated standards of energy and nutrient (zinc, iron, vitamin A, and protein) densities. Flour blend ratio, germination process, and extrusion cooking significantly (p < .05) influenced the targeted nutrients of interest, as well as the nutrient and energy densities of the formulated complementary porridge. Specifically, the formulated complementary porridge with 40% amaranth grain, 25% orange-fleshed sweet potato, 20% soybean, and 15% pumpkin seed composite mixture had 76.92% compliance level with recommended standards, which assure adequate nutrient complementation to breastfeeding. The present study provides a valuable insight that complementary foods from locally obtainable foodstuffs are potential solutions for mitigating childhood malnutrition and adequate complementation to breastfeeding by proffering the needed energy and nutrient densities required for the immunity, well-being, growth, and development of young children and infants, without fortification.
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Affiliation(s)
- Mary R. Marcel
- Department of Human Nutrition and Consumer Sciences, College of AgricultureSokoine University of AgricultureMorogoroTanzania
| | - James S. Chacha
- Department of Food Science and Agroprocessing, School of Engineering and TechnologySokoine University of AgricultureMorogoroTanzania
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering TechnologyFederal University of TechnologyOwerriImo StateNigeria
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Tressler C, Tilley S, Yang E, Donohue C, Barton E, Creissen A, Glunde K. Factorial Design to Optimize Matrix Spraying Parameters for MALDI Mass Spectrometry Imaging. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2021; 32:2728-2737. [PMID: 34699220 PMCID: PMC9867919 DOI: 10.1021/jasms.1c00081] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Matrix deposition is a critical step in obtaining reproducible and spatially representative matrix-assisted laser desorption/ionization (MALDI) mass spectrometry imaging data. To date, few limited studies have examined the optimization of matrix spraying parameters for maximizing analyte extraction while minimizing analyte delocalization. Herein, we present a study using automated pneumatic spraying with a heated sample-holder tray to determine an optimized model for mouse whole kidney lipid imaging using a 2,5-dihydroxybenzoic acid matrix in which the solvent flow rate, nozzle velocity, and sample heating were optimized using a two-level factorial experimental design. Parameters examined to determine the optimum model include the number of analytes, the matrix crystal size, off tissue delocalization, the signal intensity, and spray time. Our results show that sample heating using a heated tray while spraying improves the MALDI imaging performance. This improvement is possible because higher solvent flow rates can be used in the pneumatic sprayer, allowing for better sample extraction, while sample delocalization is minimized due to sample heating.
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Affiliation(s)
- Caitlin Tressler
- The Russell H. Morgan Department of Radiology and Radiological Science, Division of Cancer Imaging Research, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Sloane Tilley
- HTX Technologies, LLC, Chapel Hill, North Carolina 27516, United States
| | - Ethan Yang
- The Russell H. Morgan Department of Radiology and Radiological Science, Division of Cancer Imaging Research, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Christopher Donohue
- The Russell H. Morgan Department of Radiology and Radiological Science, Division of Cancer Imaging Research, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Eric Barton
- The Russell H. Morgan Department of Radiology and Radiological Science, Division of Cancer Imaging Research, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Alain Creissen
- HTX Technologies, LLC, Chapel Hill, North Carolina 27516, United States
| | - Kristine Glunde
- The Russell H. Morgan Department of Radiology and Radiological Science, Division of Cancer Imaging Research, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
- The Sidney Kimmel Comprehensive Cancer Center, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
- Department of Biological Chemistry, The Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
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Ajala LO, Okafor MC, Ndukwe MK, Okoro OE, Ogundele GJ, Ogundele RB. In Vitro Element Bioavailability Studies of Some Underutilized Seeds in Southeast Nigeria. Biol Trace Elem Res 2021; 199:3977-3986. [PMID: 33230632 DOI: 10.1007/s12011-020-02507-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 11/18/2020] [Indexed: 11/27/2022]
Abstract
Elemental and antinutritional compositions of three underutilized seeds (Mucuna sloanei, Brachystegia eurycoma and Detarium microcarpum) were analysed to elucidate their safety and wholesomeness as human food supplements or condiments using standard analytical methods. Results showed that there were significant differences in the concentration levels of the elements and the antinutrient contents of the seeds. The toxic element concentration levels clearly indicated that they exhibited acceptable values when compared with the recommended standards. There existed correlation between the contents of potassium, manganese, selenium and lead of the samples; calcium had inverse relationship with the oxalate contents, while lead and manganese had perfect association in all the samples. The results of elemental ratios showed synergistic interactions with exception of iron to zinc ratio in all the seeds. Element bioavailability in the presence of oxalate and phytate were all in tandem with the standard values. The results further revealed that zinc in all the seeds and selenium in Mucuna sloanei and Brachystegia eurycoma were overloaded in the samples, while the elemental safety index values for the other elements indicated that the seeds were safe. Overall, the findings of this study have strongly confirmed the nutritional potentials of these seeds and its safety and wholesomeness as human food condiments.
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Affiliation(s)
- Lawrence Olusegun Ajala
- Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Nigeria.
| | | | - Mecha Kalu Ndukwe
- Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Nigeria
| | - Ogechi Ejituruchi Okoro
- Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Nigeria
| | - Genga John Ogundele
- Department of Animal Production, Olabisi Onanbanjo University, Ago Iwoye, Nigeria
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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: 9] [Impact Index Per Article: 3.0] [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.
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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
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Proximate, mineral and anti-nutrient compositions of oat grains ( Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability. Heliyon 2021; 7:e07722. [PMID: 34409185 PMCID: PMC8361264 DOI: 10.1016/j.heliyon.2021.e07722] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 05/14/2021] [Accepted: 08/02/2021] [Indexed: 11/20/2022] Open
Abstract
Oat (Avena sativa) is an underutilized cereal grain in Ethiopia from the Poaceae grass family. This study aimed to investigate the proximate, mineral, and anti-nutrient composition of three landrace varieties commonly used in certain districts of the country and compare them with two improved varieties of oats in Ethiopia. The proximate and mineral composition was determined using the Association of Official Analytical Chemists (AOAC) standard methods. Phytate and tannin contents were determined using the spectroscopic method, and oxalate was analyzed using HPLC. The bioavailability of minerals was also estimated. Results showed significant (p < 0.05) differences in proximate, mineral, and anti-nutrient compositions among studied varieties. The moisture, crude protein, crude fat, crude fiber, ash, and total carbohydrate contents were in the range between 8.5-9.8, 11.9–15.8, 6.7–10.3, 2.1–3.5, 1.2–1.3, and 72.6–74.3 g/100 g DM, respectively. Iron, copper, zinc, magnesium, calcium, and potassium contents were 2.5–3.0, 0.2–0.4, 1.6–2.0, 62.4–89.1, 44.0–102.7, and 241.7–258.3 mg/100 g DM, respectively. The oxalate, tannin, and phytate contents ranged from 28.2-71.4, 38.8–51.5, and 269.6–293.0 mg/100 g DM, respectively. Except for a few varieties of oats, the molar ratios were below the critical values. Results showed that both the landraces and improved varieties studied are an excellent source of valuable nutrients. Thus, the production and utilization of this crop in a few geographical locations and communities should be further encouraged in the rest areas of the country to benefit from this underutilized but nutritious crop.
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Wafula EN, Onduso M, Wainaina IN, Buvé C, Kinyanjui PK, Githiri SM, Saeys W, Sila DN, Hendrickx M. Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy. Food Chem 2021; 368:130773. [PMID: 34399183 DOI: 10.1016/j.foodchem.2021.130773] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 11/04/2022]
Abstract
The presence of antinutrients in common beans negatively affects mineral bioavailability. Therefore, this study aimed to predict the antinutrient to mineral molar ratios (proxy-indicators of in vitro mineral bioavailability) of a wide range of raw bean types, using near-infrared (NIR) spectroscopy. Iron, zinc, phytate and tannin concentrations and, antinutrient to mineral molar ratios were determined. Next, model calibration using NIR spectra from milled beans was performed. This entailed wavelength selection, pre-processing and partial least squares regression. Bean type had a significant effect on tannin content. The average values of phytate to iron (Phy:Fe), phytate to zinc (Phy:Zn), tannins to iron (Tan:Fe) and phytate and tannins to iron (Phy + Tan:Fe) MRs were 27.6, 61.7, 16.0 and 43.6, respectively. With determination coefficients for test set prediction above 75%, the PLS-R models for Phy:Zn, Tan:Fe and Phy + Tan:Fe molar ratios are useful for screening purposes.
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Affiliation(s)
- Elizabeth Nakhungu Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Mercyline Onduso
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Irene Njoki Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Peter Kahenya Kinyanjui
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Stephen Mwangi Githiri
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Agriculture and Environmental Resources, Department of Horticulture and Food Security, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Wouter Saeys
- KU Leuven, Department of Biosystems (BIOSYST), Division of Mechatronics, Biostatistics and Sensors (MeBios), Kasteelpark Arenberg30, Box 2456, 3001 Leuven, Belgium
| | - Daniel Ndaka Sila
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Keyata EO, Tola YB, Bultosa G, Forsido SF. Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety ( Sorghum bicolor L.). Food Sci Nutr 2021; 9:1929-1938. [PMID: 33841811 PMCID: PMC8020909 DOI: 10.1002/fsn3.2155] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/22/2020] [Accepted: 01/15/2021] [Indexed: 11/30/2022] Open
Abstract
Sorghum (Sorghum bicolor L.) is among the staple cereal crops in different parts of Ethiopia. However, the presence of antinutritional factors restricts the digestion of proteins and bioavailability different minerals. Therefore, this study investigates the premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety grown in Benishangul-Gumuz Region, Ethiopia. The experiment was conducted in a completely randomized design with single factor of premilling treatments (control, washing, soaking, and malting). Among evaluated premilling treatments, malting showed significant (p < .05) increase in terms of crude fiber, utilizable carbohydrate, gross energy, and sodium contents. As compared to the raw sorghum, premilling treatments reduced antinutritional contents from 55.81 to 27.4 mg/100 g for tannin, 156.15 to 70.50 mg/100 g for phytates, and 29.9 to 3.22 mg/100 g for oxalate. The premilling techniques also significantly (p < .05) improved in vitro mineral bioavailability as compared to unprocessed sorghum grains. Among the premilling treatments, malting showed significant difference (p < .05) in terms of reduction of tannins, phytates, and oxalate contents with relatively higher mineral bioavailability. In order to enhance the food and nutritional value of sorghum particularly for children and lactating mothers, it is recommended to germinated the grains. Flour from germinated grain also can be used in combination with other nutrient-dense foods to formulate healthy diets for children and maternal nutrition.
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Affiliation(s)
- Ebisa Olika Keyata
- Department of Food Science and NutritionWollega UniversityShambuEthiopia
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Yetenayet B. Tola
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Geremew Bultosa
- Department of Food Science and TechnologyBotswana University of Agriculture and Natural ResourcesGaboroneBotswana
| | - Sirawdink Fikreyesus Forsido
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
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Adesanmi AR, Malomo SA, Fagbemi TN. Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00037-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.
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Olaleye HT, Oresanya TO, Okwara BA. Quality parameters of weaning food from blends of quality protein maize, Irish potatoes and avocado seeds flours. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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