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Olaniran AF, Okonkwo CE, Osemwegie OO, Iranloye YM, Adewumi AD, Taiwo AE, Erinle OC, Ajayi IE, Ojo OA. Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix. Sci Rep 2024; 14:4602. [PMID: 38409312 PMCID: PMC10897140 DOI: 10.1038/s41598-024-55312-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 02/22/2024] [Indexed: 02/28/2024] Open
Abstract
Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a fruit) for the production of flour mix as a means to reduce Vitamin A deficiency in children. Different ratios of sweet potato-cowpea-banana (PCB) mix, resulting in 8 different blended samples, were optimized. The flour mix was evaluated for its overall acceptability, vitamin A content, beta-carotene, and other nutritional and functional properties. The panelists rated the sweet potato-cowpea banana blends labeled PCB8 (60% OFSP, 30% cowpea, 5% ripe banana flour, and 5% sugar) as most preferred and acceptable with average scores of 8.96 points for color, 8.75 points for flavor, 8.88 points for appearance, 8.33 points for taste, 8.07 points for texture, and 8.39 points for overall acceptability on a 9-point hedonic scale. The vitamin A and beta-carotene contents ranged 7.62 to 8.35 mg/100 g and 0.15-0.17 mg/100 g for all blends. A significant difference in the functional properties of the flour mix were observed with an increase in the ratio of sweet potato flour addition. Findings from this study show that the flour mix PCB4 (65% sweet potato, 30% cowpea, and 5% ripe banana flour) was acceptable (8.15) and is recommended based on its vitamin A content (8.35 mg/100 g), nutritional properties, and functional properties. The study showed that locally available food commodities have good nutritional value that will help reduce vitamin A deficiency in children.
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Affiliation(s)
- Abiola Folakemi Olaniran
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria.
| | - Clinton Emeka Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
- Department of Food Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Omorefosa Osarenkhoe Osemwegie
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Yetunde Mary Iranloye
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Adejoke Deborah Adewumi
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Abiola Ezekiel Taiwo
- Faculty of Engineering, Mangosuthu University of Technology, 511 Griffiths Mxenge Highway, Durban, South Africa
| | - Oluwakemi Christianah Erinle
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Iyanuoluwa Esther Ajayi
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
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Olaniran AF, Okonkwo CE, Iranloye YM, Morakinyo OO, Taiwo AE, Erinle OC, Bamidele OP, Ojo OA, Malomo AA, Osemwegie OO. Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement. Nutr Metab Insights 2023; 16:11786388231155007. [PMID: 36937079 PMCID: PMC10021086 DOI: 10.1177/11786388231155007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/16/2023] [Indexed: 03/17/2023] Open
Abstract
Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food.
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Affiliation(s)
- Abiola Folakemi Olaniran
- Department of Food Science and
Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran,
Kwara State, Nigeria
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of
Food and Agriculture, United Arab Emirates University, Al Ain, United Arab
Emirates
| | - Yetunde Mary Iranloye
- Department of Food Science and
Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran,
Kwara State, Nigeria
| | - Olajumoke Olubunmi Morakinyo
- Department of Food Science and
Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran,
Kwara State, Nigeria
| | - Abiola Ezekiel Taiwo
- Faculty of Engineering, Mangosuthu
University of Technology, Durban, South Africa
| | - Oluwakemi Christianah Erinle
- Department of Agricultural and
Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara
State, Nigeria
| | | | - Oluwafemi Adeleke Ojo
- Department of Biochemistry, Bowen
University, Iwo, Osun State, Nigeria
- Oluwafemi Adeleke Ojo, Department of
Biochemistry, Bowen University, P.M.B. 284, Iwo, Osun State 232101, Nigeria.
| | - Adekunbi Adetola Malomo
- Department of Food Science and
Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State,
Nigeria
| | - Omorefosa Osarenkhoe Osemwegie
- Department of Food Science and
Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran,
Kwara State, Nigeria
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Olatoye K, Olusanya O, Olaniran A. The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder. POTRAVINARSTVO 2021. [DOI: 10.5219/1500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.
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